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Chef Hygiene

Turčija: za restavracije in hrano za s seboj

Pripravljeni na pregled hrane. Vsak dan.

In Turkey the app follows Law 5996, the Food Hygiene Regulation and the Turkish Food Codex. The Ministry of Agriculture and Forestry inspects, every kitchen needs a HACCP-based system, and allergen information must be given in writing.

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Turčija: higienska pravila živil

Pravila na tej strani so zaenkrat v angleščini. Prevedena bodo v vaš jezik.

Inšpekcijski organ
Ministry of Agriculture and Forestry (Tarım ve Orman Bakanlığı)
Javna ocena
Ne
Jeziki v aplikaciji
Türkçe, English

Vaš pregled

The Ministry of Agriculture and Forestry inspects food businesses, through its provincial and district directorates (Law 5996).

After a visit the inspector writes a report and tells you what to put right and by when. Breaches of Law 5996 are fined, and the amounts are updated every year. If health is at risk, the activity can be suspended.

Ocena higiene

Turkey has no public hygiene rating, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Turkey.

»Zakon« je zavezujoče pravilo. »Uradne smernice« niso zakon, vendar jih inšpektorji pričakujejo. »Chef Hygiene privzeto« je vrednost, s katero aplikacija preveri, kadar nobeno pravilo ne določa številke.

Temperature

  • PravoThe law asks you to keep the cold chain and to control and record temperatures (Food Hygiene Regulation). It gives no numbers for a restaurant.
  • Chef Hygiene privzetoChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Uradna navodilaCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Uradna navodilaHot holding: 63°C or hotter. Good practice, not law.
  • Uradna navodilaCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • Uradna navodilaReheating: core 75°C. Good practice, not law.

Osebje, usposabljanje in zdravje

  • Chef Hygiene privzetoFood handlers should be trained in food hygiene for their work. Chef Hygiene keeps each person's certificate and a training log.
  • Chef Hygiene privzetoStaff who are ill with something that can pass through food stay away from food work. Chef Hygiene asks staff to tell the manager.

Alergeni

  • PravoThe 14 allergens of the Turkish Food Codex labelling regulation (Annex 1, the same list as the EU) must be shown for food served in restaurants.
  • PravoThe information must be in writing: on a poster, a board or the menu. Telling customers only when they ask is not enough.

Preverjanja požarne varnosti

  • PravoFire safety follows the Regulation on the Protection of Buildings from Fire (Binaların Yangından Korunması Hakkında Yönetmelik). The fire brigade is 110, or 112.
  • PravoNatural gas installations may only be built or changed by a firm certified by the local gas distribution company (EPDK certificate rules). Gas emergencies: 187.
  • Chef Hygiene privzetoExtinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Turkish interval was confirmed.

Zapisi

  • PravoThe kitchen must run a HACCP-based food safety system (Law 5996 and the Food Hygiene Regulation).
  • PravoBefore opening: register the business with the Ministry of Agriculture and Forestry and get the business registration certificate (İşletme Kayıt Belgesi).
  • Chef Hygiene privzetoChef Hygiene asks for fridge checks twice a day and keeps every record in one place for the inspector.

Uradni viri

Checked

Ta stran je splošna informacija in ne pravni nasvet. Za več informacij se obrnite na lokalne oblasti.

Turčija: aplikacija Chef Hygiene.

Aplikacija naloži ta pravila za vašo kuhinjo, preveri vaše zapise glede nanje in shrani dokazilo za inšpektorja.

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