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Chef Hygiene

Turkiet: för restauranger och hämtmat

Redo för livsmedelsinspektionen. Varje dag.

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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Turkiet: regler för livsmedelshygien

Reglerna på den här sidan är för närvarande på engelska. De kommer att översättas till ditt språk.

Inspektionsorgan
Ministry of Agriculture and Forestry (Tarım ve Orman Bakanlığı)
Offentlig betygsättning
Inga
Språk i appen
Türkçe, English

Din inspektion

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.

Hygienbetyg

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

”Lag” är en bindande regel. ”Officiell vägledning” är inte lag, men inspektörer förväntar sig det. ”Chef Hygiene standard” är ett värde som appen kontrollerar mot där ingen regel anger ett nummer.

Temperaturer

  • LagThe 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 standardChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Officiell vägledningCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Officiell vägledningHot holding: 63°C or hotter. Good practice, not law.
  • Officiell vägledningCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • Officiell vägledningReheating: core 75°C. Good practice, not law.

Personal, utbildning och hälsa

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

Allergener

  • LagThe 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.
  • LagThe information must be in writing: on a poster, a board or the menu. Telling customers only when they ask is not enough.

Brandsäkerhetskontroller

  • LagFire safety follows the Regulation on the Protection of Buildings from Fire (Binaların Yangından Korunması Hakkında Yönetmelik). The fire brigade is 110, or 112.
  • LagNatural 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 standardExtinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Turkish interval was confirmed.

Uppgifter

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

Officiella källor

Checked

Den här sidan är avsedd för allmän information, inte juridisk rådgivning. Kontakta din lokala myndighet.

Turkiet: appen Chef Hygiene

Appen laddar dessa regler för ditt kök, kontrollerar dina register mot dem och sparar bevis åt inspektören.

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