T.C.
TARIM ve KÖYİŞLERİ BAKANLIĞI
Koruma ve Kontrol Genel Müdürlüğü
Food Irradiation Regulation
Authorization Law: Turkish Food Codex Regulation
The Official Gazette: 06.11.1999-23868
Regulation on the Amendment of the Food Irradiation Regulation
The Official Gazette: 15.10.2002-24907
Regulation on Amending the Food Irradiation Regulation
The Official Gazette: 19.12.2003-25321
PART I
Objective, Scope, Basis and Definitions
Objective
Article l- The objective of this Regulation is to specify the establishment of food irradiation plants and the license to these plants, irradiation of the raw and auxiliary material and processed and semi-processed food materials according to the technical requirements, the procedure and principles of offering to consumption and inspection of the irradiated foods.
Scope
Article 2- This Regulation cover the procedure and principles of the irradiation of the food materials and the establishment of the food irradiation plants and the licenses, permission, registration, employment, control, inspection, importation and exportationrelated the consumption of the irradiated foods.
Legal base
Article 3- “This Regulation has been prepared in accordance with the provisions of articles 4,5,6,7,12,13 and 15 of the Decree-Law No-560 on the Production, Consumption and İnspection of the Foodstuffs, the provisions of articles 4 and 10 of Law No.2690 of Turkish Atomic Energy Authority.
Definitions
Article 4- The terms used in this Regulation means as follows;
Preventing infection by insects: Destroying the liveliness and generation of the insects, larvae and eggs existing in the food stuffs,
Dose: The quantity of the radiational energy absorbed by the unit mass of the irradiated food.
Dosimetry: The measurement of dose or the velocity of dose in kGy/hour with internationally standardized methods.
Food irradiation: Irradiation of the foods with the sufficient dose according to the technologic requirement and by a suitable manner.
Food irradiation plant: The building and its facilities that include source, equipments and working systems designed and registrated by licensed for irradiation of the food with a suitable irradiation source in the reliable manner.
License for irradiation: The approval of' radiation safety issued by Turkish Atomic Energy Authority for the designs, construction and operation of the irradiation plant.
Kilo Gray (kGy): The quantity in kilojoule of the average radiation energy absorbed by 1 kg of the irradiated food.
MeV: The energy unit of million electron volt.
Microorganisims: Virus; bacteria, fungi and parasites.
Average dose: The quantity of dose absorbed calculated by averaging of the doses absorbed and the local intensity at the points where the dosimeters is placed on the unit volume of the food in certain mass; the average of the minimum and maximum doses absorbed by the foods the intensity of which is homogeneous.
TAEA :Turkish Atomic Energy Authority
PART II
Food irradiation and Radiation Safety
Principles of Food Irradiation
Article 5- The irradiation of the foods is carried out according to the following principles.
a) The food irradiation operation is carried out under appropriate technological and hygienic conditions with the determined irradiation dose for apreventing, reducing and destroying the quantities and activities of the microorganisms and biochemical cases causing the spoilage of the foods, extention the shelf life of the foods, control of the ripening period or to obtain the modifications required in subsequent treatments.
b) The food and the packaging material to be irradiated must be in compliance with the provisions of the Turkish Foods Codex Regulation published in Official Gazette, dated 16/11/1997, with reiterated number 23172.
c) The spoiled foods must not be irradiated in order to be offered for human consumption.
d) The general hygenical rules stated in the Turkish Food Codex Regulation shmust be obey before ,during and after irradiation. The authorized person or responsible of the work place execute the provisions regarding the responsibilities of the work place, of the Regulation regarding the Production Consumption and Inspction of the Foodstuffs, published in Official Gazette, dated 9/06/1998 No.233679.
e) The radiation dose to be used in food irradiation; is determined by measuring the average dose absorbed by the determined mass unit of the food by the internationally accepted methods of dosimeter according to the properties of food and to the dose interval required.
f) The installations established subject to this regulation must be obligated to obey with the provisions of by Law on the radiation safety dated 24/7/1985, No-85/9727regarding the radiation safety.
Irradiation dose
Article 6- The average irradiation dose to be applied to the foodstuffs is selected according to the technological target at the limits of the dose which is suitable for groups of food depending to the properties. The upper limits of the average dose permitted according to the groups of food are given in Annex-I.
Re-irradiation
Article 7- For the cereals, legumes, dried foods and similar foods with low rate of humidity, the irradiation is repeated when necessary for reducing or destroying the infection of insects and contamination arisen after first irradiation. The re-irradiation is carried out according to the Article 6 for the goods containing additive materials irradiated at the rate lass than 5 % at composition for other technological target or foods prepared from substances irradiated with the low doses around 1 kGy.
PART III
The Radiation Sources used for Foods Irradiation, Food Irradiation
Plants, Licensing, Permission, Registration and Employment
Sources of Irradiation
Article 8- The following types of ray can be used in the food irradiation operations:
a) The gamma rays radiated from radio-nuclides sources of closed Cobalt-60 (Co-60) and Cesium - 137 (Cs-137).
b) X - Rays generated from machine sources operated at or below level of 5 MeV;
c) The electrons generated from machine sources operated at or below level of 10 MeV ;
Irradiation Plants and Employment
Article 9- The Food Irradiation installation shall be constructed with the necessary technologic installation for this work and suitable for radiation reliability and hygienically conditions by using one of the ray sources indicated in Article 8. In the food irradiation installation it is obligatory;
a) A sufficient number of persons whose the training in the matter of food irradiation was approved by TAEA,
b)Keeping and maintaining all operating control parameters and dosimetrical measuring records during foods irradiation operation.
Licensing, Permission and Registration
Article 10- The private and legal persons who desire to establish food irradiation installation carry out the following operations:
a) Take the license from TAEA for establishment and operation of the food irradiation installation according to the Regulation on the Reliability of the Gamma and Electron Beam Irradiation Installations issued based to the by- Law of the Radiation Reliability published in Official Gazette, dated 18/06/1994, No.21964.
b) Before starting the production’s operation of this installation, obtain the working permit from the Ministry of Public Health according to the provisions concerned of the Regulation regarding the Production and Sale Places of the Foodstuffs published in Official Gazette, dated 10/7/1996, No. 22692 and registered to the food work place register established by the Ministry of Public Health.
c) The apply to the Ministry of Agriculture and Rural Affairs for food irradiation permit with a file containing the license and working permit together with devices and equipments names to be used in the installation and the type of radiation and the method of dosimeter.
The application file is examined by a commission constituted by 6 expert persons whose 3 persons from the Ministry of Agriculture and Rural and 3 persons from TAEA, at the end of examination, the permit is issued and registration is made for the installation found suitable.
The foods to be irradiated in the registered installation shall be from the foods for which the production permit is obtained from the Ministry of Agriculture and Rural Affairs according the regarding provisions the Regulation on the Production, Consumption and Inspection of the Foodstuffs published in Official Gazette, dated 9/06/1998, No.23367.
PART IV
Ensuring the Quality and Documentation of the Irradiated Foods
Article 11- For ensuring the quality it is necessary to;
a) Keeping the records and document of the control values and process control system regulating the conformity of the food irradiation condition, with the necessary principles, method and targets,
b) The conformity of the irradiated food and packaging material to the Turkish Food Codex Regulation,
c) Ensuring the requirements of process and quality of the food to be irradiated provides the technolojic purpose, before irradiation , during irradiation and after irradiation,
d) Ensuring the conformity of the application of' dosimeter to the international standards.
Documentation
Article 12- For each batch of irradiated food, a record is maintained which kept for at least two control periods. This record contain following informations;
a) The batch number of the operation,
b) The date of irradiation,
c) Quantity and nature of the food irradiated,
d) The material and formof packaging used during irradiation,
e) The minimum and maximum dose rates measured during irradiation, average dose and other process control values,
f) The deviation from normal process conditions observed during the irradiation.
Labeling
Article 13- In addition to the informations mentioned at the 9 th section of the Turkish Food Codex Regulation, published in Official Gazette, dated 16/11/1997, No.23172, the following points must take place on the label;
a) For the irradiated foods whether te food is prepackaged or not, on the transportation documents to be established the name of the installation authorized to made irradiation, date of irradiation, dose of' irradiation and batch number,
b) On the packaging of' the irradiated and packaged food, the phrase of irradiated with the international green symbol of food irradiation given in Annex-2 and the letter beside of the name of food.
c) If one of the components of the foods is irradiated in the raw or uncooked state, the irradiation dose of this component on the component list,
d) Indication of irradiated food on the transportation document in mass transporters according to the informations in the paragraphs,(a) and (b),
e) Sticking an indicator on the foods to be irradiated, changing its colour by irradiating; for determination whether the foods are irradiated or not.
Storage
Article 14- In the Food irradiation installations, the foods to be irradiated and irradiated are stored in separate place with suitable to the technique.
PART V
Various and Last Provisions
Identifications of the Irradiated Foods and Determination of' theIrradiation Dose
Article 15- The identification whether a food is irradiated or not and the irradiating dose applied is carried out according to the internationally accepted methods of analyse, in the TAEA’s laboratories, or in the laboratory specified jointly by TAEA, the Ministry of Agriculture and Rural Affairs and the Ministry of Health.
The consumption, importation and exportation of the irradiated foods
Article 16- During the consumption of and control of importation and exportation of the irradiated foods; the provisions of the Regulation on the Production, Consumption and Inspection of the Foodstuffs published in Official Gazette, dated 9/06/1998, No.23367, are applied.
Inspectiın and sanctions
Article 17- The radiation reliability and irradiation process control of' the food irradiation installations are carried out by TAEA, the controls in the scope of articles 4 and 10 of the Decree Law No-560 are carried out by the Ministry of Health, the controls within the scope of articles 5,7,9 and 18 by the Ministry of Agriculture and Rural Affairs.
Enforcement
Article 18- This Regulation enters into force on the date of publication.
Execution
Article 19- The provisions of this Regulation are executed by the Minister of Agriculture and Rural Affairs, the Minister of Health and the President of the Turkısh Atomic Energy Authority.
ANNEX -I
IRRADIATION DOSES AUTHORISED FOR APPLICATION IN THE FOODSTUFFS ACCORDING TO THE CERTAIN TECHNOLOGIC PURPOSES
| FOOD GROUP | PURPOSE | DOSE (kGy) | |
| Minimum | Maximum | ||
| Group 1 - Bulbs, roots and tubers | Preventing offshoots, germination and sprouting during storage |
0,2 | |
| Group 2 - Fresh fruits and vegetables (expect group 1) | a) to delay ripening b) preventing infection by insect c) prolonging the shelf life d) quarantine control |
(X) |
1,0 1,0 2,5 1,0 |
| Group 3 - Cereals and their milled products, nuts, oil seeds, pulses, dried vegetables and dried fruits |
a) preventing infection by insect b) reduction of microorganisms c) extension of shelf life |
1,0 5,0 5,0 |
|
| Group 4 - Raw fish, selfish and their products (fresh or frozen) frozen frog leg) |
a) reduction of some pathogenic microorganisms b) extension of shelf life c) control of infection by parasites |
(X) (XX) |
5,0 3,0 2,0 |
| Group 5 - Poultry meat and red meat and their products (fresh frog leg) | a) reduction of some pathogenic microorganisms b) extension of shelf life c) control of infection by parasites |
(X) (X) |
7,0 3,0 3,0 |
| Group 6 - Dry vegetables,
spices, dry herbs, condiments and botanic teas |
a) reduction of some pathogen microorganisms b) preventing infection by insect |
(X) | 10,0(XXX) 1,0 |
| Group 7 - Dried food of animal origin | a) preventing infection by insect b)control of the moulds |
1,0 3,0 |
|
(X) The minimum dose level may be determined for a specific pathogen organism.
(XX) The minimum dose level may be determined at level of ensuring the hygienic quality of the food.
(XXX) The maximum dose levels over 10 kGy are applied to in the manner that the
average dose of minimum and maximum dose is not exceeding 10 kGy in the total of the food.
Annex- 2
Symbol of Food Irradiation
Official Gazette: 15.10.2002 – No. 24907
Regulation on the Amendment of the Food Irradiation Regulation
Article 1- Article 2 titled “Scope” of the Food Irradiation Regulation published in the Official Gazette, dated 6/11/1999 and numbered 23868, has been amended as below.
“Article 2- This Regulation covers the principles and procedures for the irradiation of foodstuffs and the establishment of food irradiation facilities, as well as the principles and procedures for licence, permission, registration, employment, control, inspection, importation and exportation related to the marketing of irradiated foods.
This Regulation does not cover irradiated foodstuffs prepared for patients who are in need of a sterile diet under medical observation.”
Article 2- Article 5 titled “Principles of Food Irradiation” of the same Regulation, has been amended as below.
“Article 5- Irradiation of food is made according to the following principles:
a) Food irradiation process; is carried out under appropriate technological and hygienic conditions in order to achieve one or more than one of the following objectives: preventing, reducing, destroying the quantity and activity of microorganisms or biochemical cases which cause spoilage of the foodstuffs; extending the shelf life of foodstuffs; controlling the ripening period; or providing the required changes in subsequent treatments.
b) The food to be irradiated as well as its packaging material should be suitable for the irradiation process, and should comply with the provisions of the Turkish Food Codex Regulation published in the Official Gazette, dated 16/11/1977 and reiterated number. 23172.
c) Conditions related with irradiated foods are stated in ANNEX-3.
d) Average absorbed dose is calculated according to ANNEX-4.
e) The application of any chemical treatment having the same purpose as food irradiation must not be performed jointly with food irradiation.
f) Spoiled foods must be irradiated in order to be offered for human consumption.
g) The overall hygenic rules defined in the Turkish Food Codex Regulation shall be followed prior to, during and after the irradiation process. Authorized and/or responsible personnel of the establishment shall fulfill the provisions on the responsibilities of the establishment specified in the Regulation on Production, Consumption and Inspection of Foodstuff.
h) The dose of the irradiation to be used for food irrradiation is determined by measuring the average dose absorbed by a certain volume unit of the foodstuff, using internationally acceptable dosimeter methods which are suitable to the properties of the foodstuff and the required dose range.
ı) In terms of radiation safety, the facilities established according to this Regulation must obligate to obey with the provisions of the Regulation on Radiation Safety, dated 24/7/1985 and numbered 85/9727.
Article 3- Article 7, titled “Re-irradiation” of the same Regulation has been amended as follows.
“Article 7- In order to reduce or destroy the infection of insect iand contamination after irradiation, re-irradiation can be performed on cereals, legumes, dried foods and similar foodstuff that have a low level of humidity. Re-irradiation is carried out according to Article 6, for the purpose of another technological target, in foods prepared from ingredients irradiated in low doses of approximately 1 kGy, and/or in foods that contain less than 5% irradiated additives in their composition. Provided that the maximum irradiation dose is not exceeded, performing more than one irradiation is not considered as re-irradiation.”
Article 4- Article 10, titled “Licence, Permission and Registration”, of the same Regulation has been amended as follows.
“Article 10- Private and Legal persons who want to establish a food irradiation facility should;
a) Acquire a licence issued by Turkish Atomic Energy Authority in order to establish food irradiation facility and operate it, according to the Regulation on Safety for Gamma and Electron Bund Irradiation Facilities published in the Official Gazette dated 18/6/1994 and numbered 21964, based on Radiation Safety Regulation.
b) Acquire a work permit from the Ministry of Health, before this facility starts its operation, according to the related provisions of the Regulation regarding Production and Selling Places of Foodstuff which is published in the Official Gazette dated 10/7/1996 and numbered 22692, and register to the food business registry, arranged by the Ministry of Health.
c) A commission consisting of 6 experts, where 3 are from the Ministry of Health and 3 from TAEA, examines applications regarding the work permit. Subsequent to the examination the facility that is found to be suitable is granted the work permit.
d) Applies to the Ministry of Agriculture and Rural Affairs for food irradiation permit, with a file which contain the names of tools and equipment, radiation type and dosimeter methods to be used in the facility, together with the received licence document and work permit.
The application file is examined by a commission consist of 6 experts, where 3 are from the Ministry of Agriculture and Rural Affairs and 3 from TAEA. Subsequent to this examination the facility that is found to be suitable is granted the permission and registered.
The foodstuffs to be irradiated in the registered facility should be foods for which the production permission has been granted by the Ministry of Agriculture and Rural Affairs, according to the provisions of the Regulation on Production, Consumption and Inspection of Foodstuffs published in the Official Gazette dated 9/6/1998 and numbered 23367.”
Article 5- Article 12, titled “Documentation”, of the same Regulation has been amended as follows.
“Article 12- For each batch of irradiated food, a record is to be kept available for at least 5 years. The following information should be specified in this record:
a) Batch number of process,
b) The date of irradiation,
c) Quantity and nature of irradiated foodstuffs,
d) Percentage composition of foodstuff to be irradiated,
e) Material and shape of package used during the irradiation,
f) Minimum and maximum dose rates, average dose and other process control values measured during irradiation,
g) Deviations from normal process conditions observed during the irradiation,
h) The person or institution ordering the irradiation process,
Article 6- Article 13, titled “Labelling” of the same Regulation has been amended as follows.
“Article 13- In addition to the information given on 9th Section of the Turkish Food Codex Regulation, published in the Official Gazette dated 16/11/1997 and numbered 23172, it is obligatory that the information given below are stated on the label.
a) For irradiated foods, whether the food is prepacked before or not, the name of the facility to which the permission is granted to perform the date of irradiation, dose and batch number of the irradiation shall be shown on the transportation documents.
b) For the irradiated food, which will be offered to consumers and for mass consumption places, next to the statement “Irradiated” or “Has Been Subject to Irradiation Treatment” the green colored international food irradiation symbol shown in ANNEX-2, must take place on the label in an easily visible way.
For irradiated products sold in bulk, these statements and symbol should be placed together with the name of the product, on the sales label placed above or beside of the container in which the product is placed.
c) If irradiated product is found in the foodstuff as a ingredient, the statement “Irradiated” or “Has Been Subject to Irradiation Teatment” should take place in the list of ingredients.
If irradiated food is used as component in foodstuff sold in bulk, these statements should be placed together with the name of the product, on the sales label placed above or beside of the container in which the product is placed.
d) If the food component in the foodstuff is composed of more than one ingredient and if these ingredients have been irradiated, even if the ingredient added directly to the foodstuff is below 25% in the final product, the statements “Irradiated” or “Has Been Subject to Irradiation Treatment” should take place in the list of ingredients.
e) If both the food and ingredients, which the irradiated foodstuff contains, were subject to irradiation, the statement “Irradiated” or “Has Been Subject to Irradiation Treatment” shall take place on products that do not reach the consumers or mass consumption places.
Also the name, address or food business register number of the facility where the irradiation is performed, is stated.
f) In documents related with the irradiated foodstuff, information showing that the food was irradiated, should be found.
g) If one of the food ingredients has been irradiated when it was raw or uncooked, the dose of irradiation beside of this ingredient is specified in the “Contents” section, next to the name of this ingredient.
h) According to information given in the (a) and (b) sub-paragraphs, the fact that the food is irradiated should be made clear in the transportation documents used for the transportation of bulk food.
ı) In order to determine whether or not the food is irradiated, an indicator that changes color with irradiation should be sticked on foods which will be irradiated.”
Article 7- The below 2nd The following paragraph and sub-paragraphs have been added to Article 16 of the same Regulation titled “Consumption, Importation and Exportation of the Irradiated Foodstuff”.
“In addition, following rules should be adapted for import of an irradiated food:
a) Foodstuff subject to irradiation should provide the conditions defined in this Regulation.
b) The documents which show the name and address of the facility that applied irradiation and information found on the record stated in Article 12, should be submitted together with other documents.”
Article 8- Annex 3 and Annex 4 of this Regulation have been added to the same Regulation.
Article 9- Article 17, titled “Harmonization with the European Union” has been added to the same Regulation and the subsequent articles have been arranged accordingly.
“Harmonization with the European Union
Article 17- This Regulation is prepared within the framework of harmonization with the European Union, on the basis of the directive 1999/2/EC and 1999/3/EC of the European Parliament and Council Directives.
Provisional Article 1- The presently active establishments that producing and selling the products within the scope of this Regulation are obligate to obey the provisions of this Regulation within 2 years. Operation of the establishments and selling places that do not make the necessary arrangements within this period is not permitted. Legal procedure are executed against these establishments according to the provisions of the Decree Law No 560.
Enforcement
Article 10- This Regulation enters into force on the date of publication.
Execution
Article 11- The provisions of this Regulation are executed by the Minister of Agriculture and Rural Affairs, the Minister of Health and the Chairman of Turkish Atomic Energy Authority.
ANNEX -3
REQUIRED CONDITIONS FOR FOOD IRRADIATION
1- Food irradiation can only be applied under the following circumstances.
a) If there is a technologic need,
b) If it present no health hazard and is carried out under the conditions proposed,
c) If it is of benefit to consumer,
d) This process cannot substitute for good manafacturing or agricultural or hygiene practices.
2- Food irradiation can only be used for the following purposes.
a) Reducing the foodborne diseases by destroying pathogenic microorganisms,
b) Reducing spoilage of foods by retarding or arresting decay processes and destroying spoilage microorganisms,
c) Reducing the loss of foodstuff by ripening, germination and sprouting,
d) Riding foodstuffs of organisms harmful to plant or plant products.
Official Gazette: 19.12.2003- No. 25321
Regulation on Amending the Food Irradiation Regulation
Article 1- Sub-paragraph (b) of Article 11 of the Regulation on Food Irradiation, published in the Official Gazette dated 6/11/1999 and numbered 23868, has been amended as follows and sub-paragraph (e) given below has been added to this article.
“b) Suitability of irradiation, of the substances and materials which contact with the food to be irradiated,
“e) Compliance with the production conditions of establishments which operate within the scope of this Regulation, with methods and principles stated in the sub-paragraphs (a) and (b) of Article 9 of the Regulation on Production, Consumption and Inspection of Foodstuffs,
Article 2- Sub-paragraph (f) of amended article 12 of the same Regulation, which was published in the Official Gazette, dated 15/10/2002 and numbered 24907, has been amended as below.
“f) In control of the irradiation process made in compliance with ANNEX-3, in dosimetric controls and records; limits, minimum and maximum values, absorbed dose and the type of ionized radiation
Article 3- Provisional Article 1 of the same Regulation, inserted by the Regulation published in the Official Gazette, dated 15/10/2002 and numbered 24907, has been amended as below.
Provisional Article 1- The presently active establishments that producing and selling the products covered within the scope of this Regulation must obliged to obey the provisions of this Regulation within 6 months. Operation of establishments and selling places that do not make necessary arrangements in this period is not permitted. Legal procedure are executed against these establishments according to the Decree Law No.560.”
Enforcement:
Article 4- This Regulation enters into force on the date of publication.
Execution
Article 5- The provisions of this Regulation are executed by the Minister of Agriculture and Rural Affairs, the Minister of Health and the President of Turkish Atomic Energy Authority.
ANNEX-4
CALCULATIONS OF AVERAGE ABSORBED DOSE
1- DOSIMETRY
Overall Average Absorbed Dose:
It can be assumed for the purpose of the determination of foodstuffs treated with an overall average dose of 10 KGy or less in terms of health, that all radiation chemical effects in that particular dose range are proportional to the dose.
The overall average dose ( D ) is defined by the following integral over the total volume of the material.
Where;
M : is the total mass of the treated sample,
p : is the local density at the point (x,y,z)
d : is the local absorbed dose at the point (x,y,z)
dV : dx, dy, dz; the infinitesimal volume element which in real cases is represented by the volume fractions.
The overall average dose can be determined for homogenous products or for bulk goods of homogenous apparent density by distributing an adequate number of dosimeters strategically and at randon throughout the volume of the products. From the dose distribution determined in this manner an average can be calculated which is the overall average absorbed dose.
If the shape of the dose distribution curve through the product is well determined, the positions of minimum and maximum dose are known. Measurement of the distribution of dose in these two positions in a series of samples of product can be used to give an estimate of the overall average dose.
In some cases, the mean value of the average values of the minimum dose (D min) and maximum dose (D min) will be a good estimate of the overall average dose.
In these cases;
2. PROCEDURES
2.1. Before routine irradiation of a defined category of foodstuff in the radiation facility, the location of the minimum and maximum doses are determined by making dose measurements throughout the product volume. These validation measurements must be carried out a suitable number of times (3-5) in order to make allowance for variations in product density and geometry.
2.2. Measurement must be repeated whenever the product geometry or irradiation conditions are changed.
2.3. During the process, routine dose measurements are carried out in order to ensure that the dose limits are not exceeded. Measurements should be carried out by placing dosimeters at the positions of the maximum and minimum dose or at a reference position. The dose at a reference position must be quantitatively linked to the maximum and minimum dose. The reference position should be located at a convenient point in or on the product,where dose variations are low.
2.4. Routine dose measurements must be carried out on each batch and at regular intervals during production.
2.5. In case where flowing, non-packaged materials are irradiated, the locations of the minimum and maximum dose cannot be determined.
In such cases, it is determined by using random dosimeter sampling to ascertain the values of these dose extremes. (Dmin and Dmax)
2.6. Dose measurements should be carried out by using the accepted dosimetry systems and the measurements should be traceable to primary standards.
2.7. During irradiation, the facility parameters specified below must be controlled and continuously recorded.
For radionuclide facilities;
- Product transport speed or the time spent in the radiation zone
- Positive indication for correct position of the source.
For acceleratior facilities;
- Product transport speed and energy level
- The information about electron current and scanner width of the facility.