T.C.
TARIM ve KÖYÝÞLERÝ BAKANLIÐI
Koruma ve Kontrol Genel Müdürlüğü
Communiqué on Gluten Free Foodstuffs 
Authorization Law: Turkish Food Codex
The Official Gazette: 27.09.2003 – 25242
Communication No : 2003/33
Objective
Article No 1 – The objective of this communiqué is to determine the specifications for gluten free or gluten reduced foodstuffs, which have been specially produced or prepared to meet nutritional needs of those people who cannot tolerate gluten, in order to ensure production, preparation, processing, storage, transport and marketing of such foodstuffs under proper technical and hygienic conditions.
Scope
Article No 2 – This communiqué covers gluten free or gluten reduced foodstuffs that are specially prepared for particular nutritional purposes. It does not cover other foodstuffs that do not contain gluten due to their nature as well as other foodstuffs presented for human consumption.
Legal basis
Article No 3 – This communiqué has been prepared in accordance with the “Turkish Food Codex Regulation” published in the Official Gazette dated 16/11/1997 and reiterated No 23172.
Definitions
Article No 4 – For the purpose of this Communiqué:
a) Gluten: means the protein fraction which is contained in wheat, barley, oat, rye, all kinds of triticum (common wheat) or their hybrids or derivatives and which is insoluble in water and 0.5 M NaCl.
b) Gluten free foodstuffs: means the foodstuffs composed from wheat containing gluten or all the kinds of Triticum and barley, rye, oat and their hybrids and / or gluten free ingredients which are used as a substitute for their derivatives.
c) Gluten reduced foodstuffs: means the foodstuffs contain wheat containing reduced gluten or all kinds of Triticum and barley, rye, oat and their hybrids and / or gluten free ingredients which are used as a substitute for their derivatives.
d) AOAC: refers to the Association of Analytical Communities.
Product specifications
Article No 5 – The specifications of the products covered within the scope of this Communiqué are given below:
a) The quantity of gluten in gluten free foodstuffs must not exceed 20 mg/kg on dry matter.
b) The quantity of gluten in gluten-reduced foodstuffs must not exceed 200 mg/kg on dry matter.
c) The quantity of gluten in the foodstuffs consisting of a mixture of gluten-reduced ingredients and the components not containing any gluten due to their nature must not exceed 200 mg/kg.
d) Necessary measures are taken in order to prevent contamination on the production line so that the limits specified for the products covered within the scope of this communiqué must not be exceeded.
e) The products regulated covered within the scope of this communiqué must also be in compliance with the “Turkish Food Codex- the Communiqué on the Foodstuffsfor Particular Nutritional Uses”.
f) In the legislation of the foodstuffs, the foodstuffs to be produced by using one or a few of components that covered in the Section of “Definitions” of this Communiqué instead of the component containing gluten is referred to by its name using in related legislation.
Additives
Article No 6 – The additives to be used in the products covered within the scope this Communiqué must be in compliance with the Section on Food Additives of the “Turkish Food Codex Regulation”.
Flavorings
Article No 7 – The flavorings to be used in the products covered within the scope of this Communiqué must be in compliance with the Section on Flavorings of the “Turkish Food Codex Regulation”.
Contaminants
Article No 8 – The quantities of contaminants in the products covered within the scope of this Communiqué must be in compliance with the Section on Contaminants of the “Turkish Food Codex Regulation”.
Residues of pesticides
Article No 9 – The quantities of pesticide residues in the products covered within the scope of this Communiqué must be in compliance with the Section on Pesticide Residues of the “Turkish Food Codex Regulation”.
Hygiene
Article No 10 – The products covered within the scope of this Communiqué must be produced in accordance with the general rules specified in the Section on Hygiene of the “Turkish Food Codex Regulation”.
Packaging – Labelling and Marking
Article No 11 – In addition to the general rules mentioned on the Section of Packaging and Labeling – Marking of the “Turkish Food Codex Regulation”, the following rules also apply for packaging, labeling and marking of the products covered within the scope of this Communiqué.
a) On the packages of gluten free foodstuffs, a phrase “Gluten Free” is placed in such a manner as to create a contrast to the colour of the package beside the name of the foodstuff.
b) On the packages of gluten free foodstuffs, a phrase “Gluten content does not exceed 20 mg / kg” is placed beside the name of the foodstuff.
c) On the packages of gluten-reduced foodstuffs, a phrase “gluten reduced”, is placed beside its name in such a manner as to create a contrast with the colour of packages.
d) On the packages of gluten reduced foodstuffs, the “quantity of gluten” contained in a foodstuff is written in terms of mg / kg beside its name in such a manner as to ensure clear visibility and distinction from other information on the label.
e) A phrase “it must be used upon consultation with a doctor” is placed on the packages of the products covered by this Communiqué in such a manner as to create a contrast against the package colour and ensuring easy visibility.
f) Vitamin and mineral values must be indicated in the declaration of nutritional table on the packages of the products covered by this Communiqué.
Transportation and Storage
Article No 12 – The rules in the Section on “Transportation and Storage of Foodstuffs”of the “Turkish Food Codex Regulation” must be observed during storage and transportation of the products covered by this Communiqué.
Sampling and Methods of Analysis
Article No 13 – The rules specified in the related section 11 of the “Turkish Food Codex Regulation” must be observed during sampling from the production line and storage of gluten free and gluten-reduced foodstuffs. Samples must be analyzed with a Method of Analysis having Reference No AOAC 991.19 issued in 1991.
Registration and Inspection
Article No 14 – The establishments that producing and selling the products covered by this Communiqué are obligated to obey the provisions of this Communiqué during registration and permission, importation, control and inspection procedures. Legal action shall be taken against those establishments that do not comply with these provisions according to the provisions of “the Decree Law No.560, dated 24/6/1995 on Production, Consumption and Inspection of Foodstuffs”.
Inspection
Article No 15 – The implementation of the provisions of this Communiqué is inspected by the Ministry of Agriculture and Rural Affairs and the Ministry of Health, according to the provisions of the Decree Law No 560.
Provisional Article No 1 – The presently active establishments that producing and selling the products covered by this Communiqué are obligated to obey the provisions of this Communiqué within one year. The establishments that don’t make the necessary arrangements within this time, will not be allowed to continue its operation. Legal action shall be taken against establishments producing these products as well as the establishments selling the products that do not obey the provisions of this Communiqué, according to the provisions of Decree Law No 560.
Enforcement
Article No 16 – This Communiqué enters into force on the date of publication.
Execution
Article No 17 – The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.