T.C.
GIDA, TARIM ve HAYVANCILIK BAKANLIÐI
Gýda ve Kontrol Genel Müdürlüðü
Regulations
Communiqués
- Communiqué on Basic Rules Necessary for Testing Migration of constituents of the Plastic Materials and Articles that are in Contact with the Foodstuffs (2005-34)
- Communiqué on the Analysis Methods for Condenced Milk and Milk Powder (2002-16)
- Communiqué on Ceramic Articles which come into Contact with Foodstuffs (2001-38)
- Communiqué on the Criteria for Sampling Methods, Sample Preparation and Methods of Analysis for the Official Control of the Levels of Lead, Cadmium, Mercury and 3-Monochloropropane-1,2-diol (2005-35)
- Communiqué on Cocoa and Cocoa Products (2000-10)
- Communiqué on Cooking Olive Oil and Cooking Pomace Oil (98-7)
- Communiqué on Determining the Marks or Symbols Belonging To Lot Numbers of Foodstuffs (2002-6)
- Communiqué on the Determination of the Symbol to be Used in Materials and Articles that are in Contact with Foodstuffs (2002-8)
- Communiqué on Dietary Foods for Special Medical Purpose (2001-42)
- Communiqué on Edible Casein and Caseinates (2001-22)
- Communiqué On Egg and the Egg Products (2000-11)
- Communiqué on Energy Restricted Foods for Weight Reduction Purposes (2001-41)
- Communiqué on Extraction Solvents Used in the Production of Foodstuffs and Food Ingredients (2002-9)
- Communiqué on Fermented Milk (2001-21)
- Communiqué for Follow-on Infant Foods - Follow-on Formula (2000-30)
- Communiqué On Fresh Meat, Prepared Meat and Prepared Meat Preparations (2000-5)
- Communiqué On Infant Foods - Infant Formulae (98-20)
- The Analysis Methods for Purity Criteria of Food Additives (2001-46)
- Communiqué of Method of Sampling From Condenced Milk and Milk Powder (2002-15)
- Communiqué on Methods of Sampling for Edible Casein and Caseinates (2002-17)
- Communiqué on the Methods of Analysis for Edible Casein and Caseinates (2002-18)
- Communiqué on Method of Analysis for the Amount of Vinyl Chloride Monomer in Articles and Materials (2002-22)
- Communiqué on the Method of Analysis for the Amount of Vinyl Chloride Released from Materials and Articles into Foodstuffs (2002-23)
- Communiqué on Materials and Articles that are in Contact With the Foodstuffs and Contain Vinyl Chloride Monomer (2002-5)
- Communiqué on Monitoring of the Temperatures of Quick Frozen and Frozen Foodstuffs during Storage, Preservation and Transportation (2002-7)
- Communiqué on Sampling and Methods of analysis for the Official Controls of Certain Contaminant Levels in Foodstu (2002-25)
- Communiqué on Preservatives Used at the Surfaces of Citrus Fruits and Qualitative and Quantitative Analysis Methods thereof (2002-19)
- Communiqué on Purity Criteria for Colours used in Foodstuff (2002-27)
- Communiqué on Purity Criteria for Sweeteners Used in the Foodstuffs (2001-40)
- Communiqué On Raw Milk And Heat Treated Drinking Milk (2000-6)
- Communiqué on Rice (2001-10)
- Communiqué on Sampling and Methods of Analysis For Temperature Control of Quick Frozen and Frozen Foodss (2001-45)
- Communiqué of Supplementary Foods for Infants and Young Children (2001-20)
- Communiqué on Sugar (99-10)
- Communiqué on Plastic Materials and Articles that are in Contact with the Foodstuffs (2005-31)
- Communiqué on Epoxy Derivates Materials and Articles that are in Contact with the Foodstuffs
(2005-32) - Communiqué on List of Simulants to be used for Testing Migration of Constituents of the Plastic Materials and Articles that are in Contact with the Foodstuffs (2005-33)
- Communiqué on Materials and Articles in Contact with Foodstuffs (2002-32)
- Communiqué on Foods Intended for Particular Nutritional Uses (2002-34)
- Communiqué on Colours Used in Foodstuffs (2002-55)
- Communiqué on Sweeteners Used in Foodstuffs(2002-56)
- Communiqué on Rules for General Labelling and Nutritional Labelling of Foodstuffs (2002-58)
- Turkish Food Codex Communiqué on Determining the Maximum Levels of Certain Contaminants in Foodstuffs (2002-63)
- Communiqué on Stating Volumetric Alcohol Content of Spirit Drinks on Label(2003-6)
- Communiqué on Chocolate and Chocolate Products(2003-23)
- Communiqué on Gluten Free Foodstuffs(2003-33)
- Communiqué on Foods for Sportsmen (2003-42)
- Communiqué on Quick-Frozen Foodstuffs(2004-46)
- Communiqué on Food Additives Other than Colours and Sweeteners (2003-44)
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