T.C.
GIDA, TARIM ve HAYVANCILIK BAKANLIĞI
Gıda ve Kontrol Genel Müdürlüğü
Regulation on Work Permit, Food Registry and Production Permit Operations and Employment of Responsible Managers in Businesses that Produce Food and Articles and Materials that Come into Contact with Food
Authorization Law No. 5179
Published in Official Journal No. 25566 on 27.08.2004
Published in Official Journal No. 26090 on 24.02.2006
CHAPTER ONE
Objective, Scope, Legal Basis and Definitions
Objective
Article 1- The objective of this Regulation is to regulate work permit, food registry and production operations of businesses that produce, process, package, store, transfer, and market food and articles and materials that come into contact with food; procedures and principles in relation to the minimum and technical requirements that these business places should meet; and employment of responsible managers in these businesses.
Scope
Article 2- This Regulation covers procedures and principles on work permit, food registry and production permit of businesses, owned by real or legal persons and public organizations, that produce, process, package, store, transfer, and market food and articles and materials that come into contact with food; the minimum and technical requirements that these business places should meet; and principles to be sought in responsible managers.
Additional technical and hygienic requirements in sectors that require special technical and hygienic requirements according to the specifications of the product shall be determined by communiqués.
Legal Basis
Article 3- This Regulation was prepared on the basis of Articles 4 and 6 of Law No. 5179 on the Adoption of the Amendment to the Decree Having the Force of Law Concerning the Production, Consumption and Inspection of Food.
Definitions
Article 4- For the purposes of this Law, the following terms are used in the meanings specified herein:
a)Ministry: The Ministry of Agriculture and Rural Affairs,
b)Relevant Authority: Ministry / Provincial Directorate of Agriculture, Governorship / Special Provincial Administration
c) Turkish food legislation: All legislations covering foodstuffs and articles and materials that come into contact with food; and especially covering every stage concerning regulation of food safety and production, processing, distribution and selling of foodstuffs and substances and materials that come into contact with foodstuffs,
d) Food Codex: Turkish Food Codex,
e) Food/Foodstuff: All kinds of raw, semi manufactured or manufactured substances eaten and/or drunk by humans, including Alcoholic drinks and gums, substances requiring preparation or processing, excluding tobacco and those used only as medicament,
f) Businesses that produce foodstuffs: All establishments where one or more of the storage, sorting, processing, adding value, rendering resistance and packaging works of foodstuffs, starting with raw materials, where foodstuffs are stored to be sent to selling places and which may be deemed as complementary to such,
g) Businesses that produce and sell foodstuffs: All establishments where one or more of the storage, sorting, processing, adding value, rendering resistance and packaging works of foodstuffs, starting with raw materials, where all kinds of raw, semi manufactured or manufactured foodstuffs are distributed or sold, retail or wholesale, and the places where such are stored to be sold,
h) Quality: Sum of the specifications of a foodstuff, determining the conformity of such foodstuff with the criteria specified by legislations,
i) Organic food: Raw, semi-manufactured or manufactured, certified food produced, grown, collected from the nature, hunted, packaged and labeled in accordance with organic production and growing technique, under the control of a control and/or certification body,
j) Food Operators: Real or legal persons who are responsible for the conformity of the foodstuffs they import, produce, process, manufacture or distribute to the requirements of the food legislation,
k) Responsible manager: Manager, who, together with the employer and/or legal personality legal representative, is responsible for production in conformity with the food legislations,
l) Foreman: Person that have gained the information, skills and work habits necessary in a profession and that can apply these in goods and services production, and who have obtained a foremanship certificate from the competent authorities,
m) Foremanship Certificate: The professional proficiency certificate issued to the foremen who have had vocational training in accordance with Law No. 3308 on Vocational Education,
n) Register: The process of issuance of work permit and food register and production permit,
o) Raw material: Each substance used to obtain products, semi-manufactured or manufactured materials from primary production of foodstuffs,
p) Food processing aids: Substances which are not used as a food component by themselves, but which are used as a raw material for a specific purpose during the processing or production of food or its constituents, and which necessarily leave residues of themselves or their constituents, such residues not posing any health risk,
r) Food additive: Substances which are not consumed as foodstuff by themselves, not used as raw material and/or processing aid for food, which possess or do not possess nutritional value by themselves, which may exist in manufactured substances as residue or derivative due to the processing technology chosen, and the use of which is authorized for the purposes of preserving and improving, the flavor, odor, appearance, nature and other qualities of foodstuffs during their preparation, sorting, processing, packaging, transportation, storage and distribution, or to prevent the foodstuffs from being altered.
s) Articles and materials that come into contact with food: All kinds of materials and articles produced to come into contact or intended to contact with foodstuffs,
Businesses that produce articles and materials that come into contact with food: All of the businesses that protect food from external effects; used in transportation, storage, distribution, advertising procedures; and facilities where the food identified in Turkish Food Codex and articles and materials that come into contact with food are produced, processed and stored hygienically and according to its proper technique, and the places considered as complementary to such facilities,
t) Food/Foodstuff label: Identification information covering all kinds of written or printed information markings, stamps and symbols, presented together with the food or in printed form on the package of the food,
u) Manufactured article: Foodstuff, which is obtained by a certain technique and/or technology, prepared for consumption,
v) Storehouse: Places installed according to the specification of the product in order to preserve food and articles and materials that come into contact with food,
y) Cold Storage: Installation where food is cooled and/or frozen and kept as cold and/or frozen,
z) Foodstuff subject to exchange: Foodstuff stored to be sold or to transferred in other ways, exhibited for the purpose of sale or transferred in any other way,
aa) Food hygiene: All measures taken to ensure food health,
ab) Non-hygienic establishment: Establishments which cause or may cause more or less damage to its surroundings physically, psychologically and socially and establishments which may cause pollution of natural resources,
ac) Safe food: Food that does not bear physical, chemical, biological and any other risks throughout its shelf life,
ad) Food safety: Any measures taken to avoid physical, chemical, biological and any other damages that may occur in food,
ae) Food controller/ Food inspector: Persons who have been given training and authorized to carry out food control and food inspection works and processes and who as a minimum condition have had at least 4 years of undergraduate education in the fields of agriculture, food, chemistry, fishery product engineers, veterinaries, chemists, biologists, and persons, who have had at least a graduate degree in food science from other professional groups, authorized by the competent authority that performs official controls to fulfill their own tasks in their field of expertise and execute the official controls in the same way on issues specified below:
1- Various control techniques such as official control, tracing, surveillance, sampling and verification
2- Official control procedures,
3- Turkish food legislation,
4- Risks that food and articles and materials that come into contact with food, with various stages of production, processing, distribution and storage, may pose with respect to human health and, if necessary, animal and plant health as well as environment,
5- Assessment of non-conformity with Turkish food legislation,
6- Hazards in food production,
7- Hazard Analysis and Critical Control Point (HACCP) procedures and techniques for assessment of HACCP procedures,
8- Assessment of management systems such as quality control programs implemented in food sector and conformity of these to Turkish food legislation,
9- Official certification systems,
10- Unexpected situation arrangements for emergencies,
11- Issues in relation to legal operations in official controls,
12- Examination of written documents such as proficiency test, accreditation and risk assessment documents and other records that may be necessary for evaluation of conformity with Turkish food legislation,
13- Other fields including animal health and animal welfare that are considered necessary in order to ensure execution of official controls in accordance with this Regulation,
af) Genetically modified food: Food, part of the DNA of which has been modified as desired through transfer, by genetic modification technologies, of a gene to plant, animal and microbiological sources belonging to another organism,
ag) Food intended for particular nutritional uses: Food which can clearly be distinguished by their composition or production processes from normal food intended for consumption, which are suitable for special nutritional uses, and which are placed on the market in a way that indicates such suitability,
ah) Functional food / food with specific claims: Food that possess the quality of protecting health, healing and/or reducing the risk of diseases depending on one or more active ingredients besides their nutritional effects, provided that such effects have been scientifically and clinically proven.
CHAPTER TWO
Businesses that Produce Food and Articles and
Materials that Come into Contact with Food
Technical and Hygienic Specifications that Business Places Should Bear
Article 5- The specifications below shall be sought in business places where food and articles and materials that come into contact with food are produced:
a) All tools, equipment and reusable vessels/containers should be made of materials appropriate for health, and they should be smooth and suitable for well cleaning and disinfection; and they should be of nature that does not lead to contamination. These should always be kept clean and appropriate ones should be disinfected where necessary. The materials, tools and equipment used as necessary for production should be resistant against heat steam, acid, alkali, salt and similar substances.
b) Repair, paint, whitewash and periodical maintenance of buildings, installation, materials, tools and equipment should be carried out regularly.
c) The business place should be installed so as to prevent entry of pests and environmental pollutants.
d) According to the nature of the business, the floor should be made of waterproof, non-slippery and washable material that is suitable for cleaning and disinfection and that would not allow for fracture, and it should be easily cleanable, have no fracture and suitable for disinfection, and it should have a slope so as not to allow for the accumulation of water.
e) According to the nature of the business place, walls should be made of waterproof, washable, smooth and light-colored material that does not allow for the colonization of pests; they should have no crack and should be of nature that is suitable for cleaning and disinfection.
f) Windows and similar openings should be designed so as not to allow for pollution, and they should be covered with wire, plastic or other appropriate material with tiny pores, which is suitable for cleaning, mounting and dismounting and regular maintenance. Window thresholds should not be used as shelves.
g) The doors should have smooth and waterproof surface; they should be automatic where necessary and constructed so as to block entry of pests.
h) The ancillary structures such as the staircases, elevator cabins, discharging pipes should be located and constructed so as not to lead contamination of the food.
i) The ceiling installations should be designed so as not to allow for the pollution, directly or indirectly, of the food and raw materials due to steaming and dripping, and it should be suitable for cleaning.
j) Materials, such as unprocessed wood, which are difficult to clean and disinfect should not be used, except for cases where their usage is unavoidable.
k) The business place should possess the necessary minimum technical hardware and in the relevant departments, pressure and temperature flow indicators should be available in accordance with their technique; record-keeping should be carried out where necessary and the records should be maintained.
Water, Ice and Steam Used in the Business Place
Article 6- The following specifications shall be sought in water, ice and steam used in business places where food and articles and materials that come into contact with food are produced:
a) The water used in the production must be potable. Appropriate installation should be available for continuous and adequate supply as well as storage of water and for its pressure and temperature control.
b) The ice used in a manner that allows for its contact with the product should be produced from potable water, and it should be stored and transported according to the hygiene rules within the establishment.
c) The steam used on surfaces that are in direct contact with food and articles and materials that come into contact with food should be obtained from potable water.
d) The water used in activities such as steam production, cooling and fire fighting should not come into contact with food and should be carried in completely separate lines which should be identified in different colors in accordance with the specified standards, and these lines should have no return back to the system carrying potable water.
Liquid Waste Lines and Storage and Disposal of Solid Wastes
Article 7- The liquid waste system in the business place should be resistant against corrosion and designed so as to facilitate cleaning and maintenance, and it should have covers to block odors and capacity to meet the amount of the liquid waste. The owner/responsible manager of the business place should take necessary action in accordance with Regulation on Water Pollution Control if a treatment plant and discharge permit are required for the production.
The business place, according to its nature, should have a closed solid waste storage room, appropriately installed and suitable for washing and disinfection, where solid wastes will be kept before their removal from the business place. The materials, tools and equipment used during the storage and transportation of the solid wastes should be made of materials that are easily washable and suitable for cleaning and disinfection, and they should in no way be used in activities related to the production of the foodstuffs. Collection and removal of solid wastes should be carried out in conformity with Regulation on Control of Solid Wastes.
Social Facilities and Toilets
Article 8-
The following specifications shall be sought in changing rooms, resting rooms, toilets and cafeterias, if any, in business places where food and articles and materials that come into contact with food are produced:
a) Social facilities, shower rooms and toilets in the business place should be separate from the food production areas. The toilets should not have direct opening to the food production areas.
b) The business place should have changing rooms, resting rooms and toilets; toilets should be designed so as to allow for the removal of solid wastes in accordance with hygiene rules and there should be warning plates as reminders of hygiene rules.
c) Where necessary, washbasins, operated with photocell or pedals, which are not handled should be mounted. There should be liquid soap, dryers or paper towels available, and measures should be taken in for the disinfection of hands and feet where necessary.
d) If there is a cafeteria, it should be in conformity with hygiene rules.
e) Liquid wastes from the social facilities should be connected to septic tanks that are appropriately constructed.
Lighting and Ventilation
Article 9- The production area should be lightened in appropriate intensity according to the nature of the business. Lighting should not change natural colors, and lighting devices should have protective covers.
According to the nature of the process, mechanical and/or natural ventilation should be available for temperature control, humidity control, for prevention of dust formation and to discharge dirty air. Ventilation openings should have a grid or a protective mechanism made of non-corrosive material. The grids should be easily dismountable for cleaning.
Environment of the Enterprise
Article 10- There should be no garbage and waste piles, puddles, and environments available for colonization of pests around the business place.
Raw Material Reception Places
Article 11- According to the nature of the business place, protection measures should be taken in order to prevent raw materials from getting dusted, contaminated and disintegrated in raw material reception places.
Storage
Article 12- Storages of raw materials, manufactured articles, supplementary and other additive materials, tools and equipment, and food and articles and materials that contact food should be separate from each other, and they should be in conformity with the provisions of this Regulation concerning the general specifications that business places should bear. The products should be stored separately at the palette height in a manner that prevents contamination and disintegration and contact with the floor and the walls.
Laboratory
Article 13- Laboratories should not open directly to the production areas. However, where necessary, test units may exist in a certain part of the production area in order for analyses that conduct the production.
Fuel Tanks
Article 14- The fuel tanks should be located in suitable places that do not have a direct opening to the production area, and they should be in conformity with relevant the legislation.
Cleaning and Disinfection
Article 15- Cleaning and disinfection requirements in businesses producing food and articles and materials that come into contact with food:
a) The food business operator/responsible manager should prepare hygiene control schedules, all areas should be cleaned, and the type and frequency of cleaning and disinfection of critical areas, materials, tools and equipment should be specified in advance. Hygiene control schedules should be displayed in the relevant departments of the business place or they should be kept in a file, and records of the cleaning and disinfection activities should be kept.
b) The detergents, chemicals and/or disinfectants or active raw materials thereof, which are authorized by the competent authorities, should be used in food businesses.
c) Measures should be taken in order to prevent the pollution and contamination of the foodstuffs during the cleaning of the establishment, materials, tools and equipment with water, detergents and/or disinfectants and their solutions.
d) The floor of the area where the food is processed, the channels, materials, tools and equipment used in the process, and the walls should be thoroughly cleaned and disinfected immediately following the end of the daily works or in accordance with the cleaning procedure prepared according to the business or product specifications. The cleaning materials used in the cleaning of the floor and those used in the cleaning of tools and equipment should be identified and distinguished.
e) The materials, tools and equipment which should be dried after cleaning should be dried as soon as possible. The materials used in the cleaning should not be deteriorated and dirty.
f) One person among the business staff should be assigned as responsible from the cleaning of the establishment.
g) Where microbiological contamination should be taken into consideration according to the risk analysis, the microbiological cleanliness of the business place should be controlled.
h) At the entry of the business place where microbiological contamination should be taken into consideration, there should be a pool or a doormat containing disinfectant, or the said process should be carried out in another appropriate method.
Domestic Animals
Article 16- No animal should be kept within the business place, with the exception of security departments. The security departments where animals are kept should be separate from production and storage facilities.
Pests
Article 17- An effective, continuous and adequate program should be implemented in order to combat pests. Pesticides or other substances that may be hazardous to health should bear appropriate labels that have warnings about their toxic effects and the rules of usage, and they should be kept in lockable rooms or closets that are used only for this purpose. They should be transported and used by the staff trained in this field. The pesticides authorized by the relevant Ministries should be used in accordance with their purpose and in consideration of general public health.
Training of Staff
Article 18- The food business operator/responsible manager should ensure continuous training on personal hygiene and for the production to be carried out in accordance with hygiene rules.
Health Checks
Article 19- The staff employed in the production of food and articles and materials that come into contact with food cannot be employed unless they have health reports. The periodical health checks of the workers should be carried out in accordance with the relevant legislation and recorded in their health cards. The food business operator/responsible manager is responsible for these practices.
Hygiene and Behavior of Staff
Article 20- Everybody working in the production area should show meticulous care in their personal hygiene. Nails should be cut short, hands should always be clean, and there should be no open scar. Appropriate protective clothes such as headscarves, masks, bonnets, gloves and footwear should be worn where necessary. These clothes should be suitable for cleaning and should be kept clean.
One should not eat, smoke, chew gums, and spit out, sneeze or cough towards the food during the production process. Personal goods and clothes should not be kept in the food processing area, and no jewelry should be carried during the production.
The staff that have an illness that might be transmitted by food or that have a contaminated scar, dermatological infections, pains and diarrhea should not be allowed to enter the food storage and production areas. Anybody affected in such way and working in food business and have the possibility to come into contact with food should inform the business operator on his illness or its symptoms and on the reasons of the illness if possible.
Visitors
Article 21- Measures to prevent contamination of food by visitors should be taken in food production areas. For this purpose, protective clothes should be available in order to be given to the visitors.
Transportation
Article 22- The vehicle and/or vessels used in transportation of food should;
a) Be designed so as to allow for adequate cleaning and disinfection, and should be kept clean, maintained when necessary, and preserved properly.
b) Vessels kept in the vehicle and/or container cannot be used in transportation of any thing other than food, as otherwise contamination may occur.
c) In case the food is transported with other substances or different food, the products should be completely isolated from each other.
d) Bulk food in the form of liquid, granule and powder shall be transported in the same vessels and/or containers/tanks as those used in the transportation of food. The vessels/containers used in the transportation of food should bear a clearly visible and indelible phrase that reads “intended only for foodstuff”.
e) In case the vehicles and/or containers are used for the transportation of different food, they should be cleaned and, where necessary, disinfected between loadings in order to prevent cross contamination.
f) The food should be located in the vehicle and/or containers in a manner that minimizes the risk of contamination, and they should be protected.
g) The vehicles used in the transportation of food should, where necessary, have specifications so as to allow for keeping the food in appropriate temperatures and measuring such temperatures.
Packaging and Packing of Food
Article 23- The substances and materials intended for use in the packaging and packing of food should;
a) Not be sources of contamination/pollution, and the packaging materials should be stored in a manner that does not allow for the risk of contamination, and the protective covers should not be opened until the materials are to be used.
b) Packaging and packing should be performed so as to prevent contamination of the products.
c) The packaging materials produced for multiple-use should be suitable for cleaning and, where necessary, disinfection, and the enterprise should have appropriate facilities for cleaning and disinfection processes.
d) Hygiene rules should be observed during the admission of the packaging and packing materials into the packaging and packing area.
e) The substances and materials intended for use in the packaging and packing of the food should be in conformity with the criteria laid down in Turkish Food Codex Regulation on Packaging.
CHAPTER THREE
Work Permit and Food Register Procedures
Authorities Authorized to Grant Work Permit and Food Register
Article 24- For businesses producing food and articles and materials that come into contact with food, the relevant authority is authorized to grant work permit and food register.
Work Permit and Food Register
Article 25- Businesses producing food and articles and materials that come into contact with food cannot operate unless they obtain work permit and food register.
Application for Work Permit and Food Register
Article 26- Those willing to obtain work permit and food register shall apply to the relevant authority with the following information and documents:
a) Petition,
b) Membership or operation document received from the relevant professional organization,
c) Trade Registry Gazette in which the articles of association are published or a notary certified copy thereof,
d) A copy of list of authorized signatures (signature circular),
e) Non-hygienic Establishment license or a notary certified copy thereof,
f) Capacity report,
g) The notary certified contract of the responsible manager, a copy of his/her diploma, and the document issued by the professional organization attesting that he/she is working as the responsible manager in the said business (shall not be requested from those who do not have a professional chamber).
Procedures essential to Work Permit and Food Register
Article 27- In application procedures;
a) The procedures shall be evaluated within thirty days at the latest following the receipt of the application file in complete form. The said business place shall be inspected with respect to the minimum technical and hygienic requirements provided for in this Regulation by food controller/food inspector assigned by the relevant authority specified in Article 24. For the business deemed in conformity with the identified issues in this Regulation, a work permit and a food register, the models of which are given in Annex 2/A and/or Annex 2/B, is issued, and the business is given a registration number and its entry is made on the register.
b) The work permit and food register documents issued in accordance the provisions of this Regulation shall valid for the real or legal person, address and subject of operation written thereon. In case any of these change, these documents lose validity. In case of change, one shall apply to the relevant authority together with the relevant information, documents, work permit and food register within three months, whereas, in case of death, the period is four months, and a work permit and food register is issued in accordance with the new situation. Work permits and food registers of those businesses which do not submit their application within such period shall be withdrawn.
c) In case the work permit and food register are lost, one shall apply to the relevant authority together with a written statement, whereas, in case they are damaged so that they are indecipherable, one shall apply to the relevant authority together with the original copy of the damaged document attached to a petition, and such documents are reissued.
d) Those businesses that are issued work permit should commence their activities within six months. With the exception of seasonal businesses and lockout and similar compelling reasons, the work permits and food registers of those businesses that do not commence their activities and those that cease their activities for six months in succession shall be withdrawn unless they notify the situation to the relevant authorities.
CHAPTER FOUR
Registry and Production Permit Procedures
Registry and Production Permit
Article 28- Businesses that produce the products covered by this Regulation should register each product that they will produce to the relevant authority and obtain permit before they commence production. For this purpose;
a) Those businesses willing to obtain production permit for the food that are identified in Turkish Food Codex and the product communiqué of which have been published shall apply to the relevant authority together with the declaration given in Annex 3 and the model product label.
b) Those businesses willing to obtain production permit for the food, the product communiqué of which have not been published, shall apply to the relevant authority together with the information and documents laid down in Annex 4.
c) Those businesses willing to obtain production permit for articles and materials that come into contact with food shall apply to the relevant authority together with the information and documents laid down in Annex 5.
d) Production permit applications in relation to the sectors specified in Annex 1 shall be made to the relevant authority. In case the dossier is in complete form, the applications shall be evaluated within thirty days at the latest following the receipt of the application dossier. As a result of the examination, the model production permit document set out in Annex 6/A, and Annex 6/B, shall be issued by the relevant authority.
e) The production permit document shall apply for the real or legal person, address and subject of operation, and the product manufactured, which are stated therein. In case any of these change, these documents lose validity. In such case, one shall apply to the relevant authority together with information and documents about the change and the original copy of the production permit attached to a petition within three months, and such documents shall be reissued by the relevant authority.
f) Products having the same percentage of components can be produced and placed on the market in more than one brands.
g) Products, for which a production permit document does not exist, cannot be placed on the market.
h) In the case of products being produced in a manner that does not comply with the new regulations issued by the Ministry, or with the declarations submitted to the relevant authority, the production permit documents thereof are withdrawn.
i) The Ministry shall decide on which authorities are to grant production permits according to the line of work involved.
CHAPTER FIVE
Employment
Principles of Becoming a Responsible Manager
(Amended version of subparagraphs a and c announced in Official Journal No. 25728 on 15.02.2005)
Article 29- Responsible managers shall be employed in businesses producing food and articles and materials that come into contact with food according to the following principles:
a) In businesses that produce food and have engine power over 60 horsepower or employ 10 or more workers or produce meat and meat products or milk and dairy products or process fishery products or ready meals or food factories or businesses that produce any kind of mixtures of food additives; it is obligatory for each business to employ agricultural engineers, food engineers, chemical engineers, veterinaries, chemists, fishery engineers and biologists who have had at least 4 years of undergraduate education and members of other professional groups who have had at least a graduate degree in science of food, according to their field of education and the nature of the production.
Graduates of the Nutrition Department in Higher Education in Household Economics as well as Dieticians who have had at least 4 years of undergraduate education in their fields can be employed as responsible managers in each business among food factories.
b) Businesses other than those covered in subparagraph (a) can employ one single responsible manager for maximum 5 businesses in conformity with the professional groups laid down in subparagraph (a), and staff at the level of technicians and operators trained in food science can be employed as responsible from maximum two businesses according to the nature of the production.
c) Among those businesses other than those covered in subparagraph (a), seasonal businesses that operate maximum 3 months in a year and that have engine power over 20 horsepower; and businesses that produce bread and assorted breads, businesses that produce pastry products, and products manufactured using flour such as ravioli, bagels, filo pastry, bazlama, pita bread, bread stick, kadayıf (shredded dough), and other businesses that sell their products only in the production place can employ staff who have the foremanship certificate issued by the competent authorities as responsible managers on condition that they have obtained the responsible management foreman training certificate in courses organized by the Ministry of Agriculture and Rural Affairs together with the Turkish Union of Chambers and Stock Exchanges / Turkish Confederation of Craftsmen and Artisans or with relevant professional units authorized by these organizations.
d) As for businesses that produce articles and materials that come into contact with food, the employment of food, agricultural, mechanical, petroleum, industrial, chemical engineers or chemists as responsible manager.
e) In businesses that produce food and articles and materials that come into contact with food, which have engine power under 60 horsepower and which produce paper and board box by applying only physical procedures but no chemical and thermal procedures, persons who are members of professional groups laid down in subparagraph (d) can be employed as the responsible manager of maximum 5 businesses.
f) Appointment of responsible managers is achieved by a notary certificated contract upon the document to be received from the professional chamber registered to. The contract period and the working days and hours should be specified in the notary certified contract that is to be concluded between the business and the responsible manager.
g) Responsible managers can do their job only within the provincial borders of one single province, and they cannot be engaged in any other job.
h) Responsible managers shall be employed in accordance with the sectors specified in Annex 7/A and Annex 7/B.
Authorities and Responsibilities of Responsible Managers
Article 30- The authorities and responsibilities of the responsible managers to be employed in business that produce food and articles and materials that come into contact with food are as follows:
a) Together with the responsible manager, the legal representative of the legal personality is responsible for the chain of production in businesses that produce food and articles and materials that come into contact with food.
b) To ensure the conformity of the business to the provisions of this Regulation and to inform the legal representative of the legal personality in a report on the detected deficiencies.
c) To ensure that regular records in relation to production are kept.
d) Together with the employer, ensuring the necessary facilities to the inspectors assigned by the competent authority in the business, and to submit the required information and documents.
e) To have the staff working in the business undergo health check-ups, to ensure that protective measures are taken in case a professional disease or any disease related to the job and to have the relevant procedures carried out.
f) Together with the employer, the responsible manager is responsible for the building up of a hygienic environment in the business, health protection and training of the staff working in the business, and deportation of by-products and isolation, removal or deportation of the wastes and leftovers without damaging the environment and the public health.
g) If the responsible manager wants to quit the job, he/she must inform in writing the administration of the business he/she works in and the relevant authority of the place of the business one month in advance. In case the responsible manager is wanted to be fired, the same procedures must be followed by the business and a new responsible manager must be employed during such time period.
Repealed Provisions
Article 31- The amended Articles 5, 6, 7, and 16 and Annex 1, Annex 2, Annex 3 and Annex 4 of Regulation on Production, Consumption and Inspection of Food published in Official Journal No. 23367 on 09.06.1998.
PROVISIONAL ARTICLE 1- Businesses that currently produce food and articles and materials that come into contact with food must comply with the provisions of this Regulation within 1 year following the publication of this Regulation. Legal action according to Article 29 of Law No. 5179 shall be taken for those who do not comply with the provisions of the Regulation.
PROVISIONAL ARTICLE 2- Rights of the businesses that have already obtained work permit, food register, and production permit before the publication of this Regulation are reserved.
PROVISIONAL ARTICLE 3- The rights of the responsible managers, who were already responsible managers before the publication date of this Regulation, to do their job as responsible managers is reserved.
PROVISIONAL ARTICLE 4- The businesses producing food and articles and materials that come into contact with food, which have no non-hygienic establishment license at the publication date of this Regulation, can obtain transitory work permit and food register document for one year starting from the publication date of this Regulation in case these businesses apply to the relevant authority for work permit and food register and on condition that they meet the requirements provided for in this Regulation. The work permit and food register document shall be withdrawn in case these businesses cannot obtain their non-hygienic establishment license within such period.
Enforcement
Article 32- This Regulation enters into force on the date of its publication.
Execution
Article 33- The provisions of this Regulation are executed by the Minister of Agriculture and Rural Affairs.
ANNEX- 1
Sectors Producing Food and Articles and Materials that Come into Contact with Food
G1- Businesses that process fruits and vegetables,
G2- Businesses that produce frozen food,
G3- Businesses that produce biscuits, chocolate, and products containing cocoa, etc.
G4- Businesses that produce milk and dairy,
G5- Businesses that produce appetizers, chips, etc.
G6- Businesses that produce ice-cream and edible ice products,
G7- Businesses that process herbal and black tea,
G8- Businesses that produce Alcoholic drinks,
G9- Businesses that produce yeast (bread, cheese and all kinds of yeast),
G10- Businesses that produce all sorts of food additives and aroma,
G11- Businesses that produce functional/specially declared food, food additives and genetically modified food,
G12- Businesses that produce foodstuff for special diets (products specified by the relevant communiqué),
G13- Businesses that produce starch,
G14- Businesses that process salt,
G15- Businesses that process naturally or artificially dried food and dry fruits,
G16- Businesses that process integrated hazelnuts, nuts, etc.,
G17- Businesses that produce beverages in powder form,
G18- Businesses that produce liquid and solid vegetable oil,
G19- Businesses that produce olive oil (except rendering facilities),
G20- Businesses that produce sugar (except packaging),
G21- Businesses that produce instant soups and bouillon, pudding, mixtures of powders, mayonnaise, sauces, etc.,
G22- Businesses that produce non-Alcoholic drinks,
G23- Businesses that produce wax and/or gum base,
G24- Businesses where food irradiation is carried out,
G25- Rendering facilities and oil filling facilities,
G26- Businesses that produce macaroni and semolina,
G27- Businesses that produce flour,
G28- Businesses that produce bread and bread products,
G29- Businesses that produce flour-based products,
G30- Businesses that produce bulgur,
G31- Sugar packaging businesses,
G32- Businesses that produce cakes, pies, pastry and milk-based desserts,
G33- Businesses that produce candies,
G34- Businesses that produce crushed sesame seeds, halvah and molasses,
G35- Businesses that produce ready meals, food factories,
G36- Businesses that produce chewing gum,
G37- Businesses that produce fermented and marinated products,
G38- Businesses that process spices,
G39- Businesses that process herbs for drinking and produce aromatic oils,
G40- Businesses that produce ice,
G41- Cold stores,
G42- Businesses that carry out packaging, boylama, searing, and tallowing,
G43- Businesses that pack eggs,
G44- Businesses that pack foodstuffs,
G45- Meat and meat products production facilities (including places that clean out and process offal),
G46- Businesses that process water products,
G47- Businesses that produce and pack honey, pollen, royal jelly, and basic honeycomb,
G48- Businesses, which produce plastic-based articles and materials that contact with food,
G49- Businesses, which produce glass-based articles and materials that contact with food,
G50- Businesses, which produce paper-based articles and materials that contact with food,
G51- Businesses, which produce metal-based articles and materials that contact with food,
G52- Businesses, which produce wood–based articles and materials that contact with food,
G53- Businesses, which produce ceramic-based articles and materials that contact with food,
G54- Businesses that produce other articles and materials that contact with food,
G55- Businesses that produce cereals and legumes,
G56- Businesses that produce other foodstuffs.
ANNEX- 2/A
REPUBLIC OF TURKEY
MINISTRY OF AGRICULTURE AND RURAL AFFAIRS
................................PROVINCIAL DIRECTORATE
WORK PERMIT AND FOOD REGISTER DOCUMENT FOR BUSINESSES THAT PRODUCE FOOD
Register No |
: |
Name and Surname of the Owner of the Business |
: |
Title of the Business |
: |
Address of the Business |
: |
Subject of the Activity |
: |
Initial Date of Issuance of the Document |
: |
Amendment Date of the Document |
: |
The document hereby has been issued upon Article 4 of Law No. 5179.
COMPETENT AUTHORITY
ANNEX- 2/B
REPUBLIC OF TURKEY
MINISTRY OF AGRICULTURE AND RURAL AFFAIRS
................................PROVINCIAL DIRECTORATE
WORK PERMIT AND FOOD REGISTER DOCUMENT FOR BUSINESSES THAT PRODUCE ARTICLES AND MATERIALS THAT COME INTO CONTACT WITH FOOD
Register No |
: |
Name and Surname of the Owner of the Business |
: |
Title of the Business |
: |
Address of the Business |
: |
Subject of the Activity |
: |
Initial Date of Issuance of the Document |
: |
Amendment Date of the Document |
: |
The document hereby has been issued upon Article 4 of Law No. 5179.
COMPETENT AUTHORITY
ANNEX – 3
REPUBLIC OF TURKEY
MINISTRY OF AGRICULTURE AND RURAL AFFAIRS
................................PROVINCIAL DIRECTORATE
DECLARATION THAT FORMS THE BASIS OF THE PRODUCTION PERMIT FOR PRODUCTS, THE PRODUCT COMMUNIQUES OF WHICH HAVE BEEN PUBLISHED AND WHICH ARE IDENTIFIED IN TURKISH FOOD CODEX
TITLE OF THE BUSINESS |
|
NAME AND SURNAME OF THE OWNER OF THE BUSINESS |
|
SUBJECT OF ACTIVITY |
|
ADRESS AND E-MAIL (IF PRESENT) OF THE OWNER |
|
TELEPHONE/FAX NUMBER |
|
WORK PERMIT AND REGISTER DATE/NO. |
|
TRADE MARK (OFFICIALLY REGISTERED OR SUBMITTED TO THE COMPETENT AUTHORITY) |
|
NAME AND SURNAME OF THE RESPONSIBLE MANAGER |
|
OCCUPATION/DEPARTMENT |
|
NOTARY PUBLIC CONTRACT |
EXPIRATION DATE: ..../..../....... |
RESPONSIBLE MANAGER DOCUMENT |
EXPIRATION DATE: ..../..../....... |
NAME OF THE FIRM THAT PROCURES CONTRACT MANUFACTURING |
|
PRODUCTS AND COMMUNIQUE/COMMUNIQUES REGARDING THE PRODUCTS
|
|
We declare and ensure to conduct our production in compliance with Law No. 5179 and Regulations and Communiqué /Communiqués issued upon this Law. We already accept to have the permit/permits mentioned to be called off in case a noncompliance is determined. …./…./….
Name and Surname of the Responsible manager |
Name and Surname of the Owner of the Business/Authorized Person |
SIGNATURE |
SIGNATURE |
ANNEX – 4
Application for Production Permit for Food, the Product Codexes of which (Communiqués) have not been Issued
a) Petition,
b) Membership or operation document received from the relevant professional organization,
c) Trade Registry Gazette in which the articles of association is published or a notary certified copy thereof,
d) A copy of list of authorized signatures,
e) Non-hygienic Establishment license or a notary certified copy thereof,
f) Capacity report,
g) The notary certified contract of the responsible manager, a copy of his/her diploma, and the document issued by the professional organization attesting that he/she is working as the responsible manager in the said business (shall not be requested from those who do not have a professional chamber).
ANNEX – 5
Production Permit Application for
Articles and Materials that Come into Contact with Food
a) Petition,
b) Membership or operation document received from the relevant professional organization,
c) The notary certified contract of the responsible manager, a copy of his/her diploma, and the document issued by the professional organization attesting that he/she is working as the responsible manager in the said business (shall not be requested from those who do not have a professional chamber).
d) Trade mark registration document (document and commodity list showing that the business have applied to the Turkish Patent Institute in order to have the trade mark registered),
e) Production technology, production flow chart,
f) Information on which food (solid- liquid- food) the produced material will contact,
g) Commercial and chemical name of the raw material,
h) If additives shall be used, the aim of usage and percentage quantity,
i) If dyestuffs shall be used, the trade and chemical name of the dye, their international index numbers, and percentage quantity and carriers for masterback dye,
| At least the following information shall be written on the model label on the outer package | : |
Commercial and chemical name of the product |
: |
Production date |
: |
Quantity of the product in the package |
: |
Party and serial number |
: |
Name and address of the producer firm |
: |
Conditions of storage |
: |
The following phrase should be written:
“This product has been produced with the permit number …….. and date ………….. of the Ministry of Agriculture and Rural Affairs”
ANNEX- 6/A
REPUBLIC OF TURKEY
MINISTRY OF AGRICULTURE AND RURAL AFFAIRS
................................PROVINCIAL DIRECTORATE
FOOD PRODUCTION PERMIT DOCUMENT
Name and Surname of the Owner of the Business |
: |
Title of the Business |
: |
Address of the business |
: |
Trade mark |
: |
Product name |
: |
Registry and Production Permit Number |
: |
Initial date of issuance of the document |
: |
Amendment date of the document |
: |
The document hereby has been issued upon Article 4 of Law No. 5179.
COMPETENT AUTHORITY
ANNEX- 6/B
REPUBLIC OF TURKEY
MINISTRY OF AGRICULTURE AND RURAL AFFAIRS
................................PROVINCIAL DIRECTORATE
PRODUCTION PERMIT DOCUMENT REGARDING ARTICLES AND MATERIALS THAT CONTACT WITH FOOD
Name and Surname of the Owner of the Business |
: |
Title of the Business |
: |
Address of the business |
: |
Trade mark |
: |
Product name |
: |
Registry and Production Permit Number |
: |
Initial date of issuance of the document |
: |
Amendment date of the document |
: |
The document hereby has been issued upon Article 4 of Law No. 5179.
COMPETENT AUTHORITY
ANNEX- 7/A
Professionals to be Employed as Responsible Manager according to the Nature of Production in Food Businesses
1- Meat and Meat Products: Veterinary, Food Engineer, Agricultural Engineer (Food+Zootechnology).
2- Animal Slaughterhouses: Veterinary.
3- Milk and Dairy, Ice Cream and Edible Ice Products: Veterinary, Food Engineer, Agricultural Engineer (Food+Milk+Zootechnology).
4- Fruit/Vegetable Processing (canned food, jam-sauce- fruit juice-processed fruits-frozen fruits-tahini (sesame seed paste)-molasses, etc.): Agricultural Engineer (Food+Milk+Horticulture), Food Engineer, Chemical Engineer, Chemist.
5- Fruit/Vegetable Packaging (fresh/dried): Agricultural Engineer (all departments), Food Engineer, Chemical Engineer, Chemist.
6- Salt-Tea (herbal, fruit, black, etc.): Food Engineer, Agricultural Engineer (all departments), Chemical Engineer, Chemist.
7- Flour-based products (bagels-filo pastry-shredded dough (kadayıf)-bread stick, etc.), Bread and Assorted Breads, Pastry Products- Flour- Bulgur- Macaroni- Cereals- Legumes Packaging: Agricultural Engineer (all departments), Food Engineer, Chemical Engineer, Chemist.
8- Margarine- Aromatic Oil- Vegetable Oil (including olive oil): Food Engineer, Agricultural Engineer [Food + Milk + Garden Plants (only for unrefined oil production)], Chemical Engineer, Chemist, other departments of Agricultural Engineering Faculty (only in businesses which perform filling activity).
9- Products containing sugar (biscuits- chocolates- cocolin- waffles- halvah- lokhoum (Turkish Delights)- candies, etc.): Food Engineer, Agricultural Engineer [Food + Milk + Garden Plants (only for sugar plants)], Chemical Engineer, and Chemist.
10- Alcoholic beverages: Food Engineer, Agricultural Engineer (Food), Chemical Engineer, Chemist.
11- Non-Alcoholic beverages (including beverages in powder form): Food Engineer, Agricultural Engineer (Food + Milk), Chemical Engineer, and Chemist.
12- Honey- Pollen- Royal Jelly- Basic Honeycomb Production and Packaging: Agricultural Engineer (Food + Zootechnology), Veterinary, Food Engineer.
13- Spices- Dried Fruits: Agricultural Engineer (all departments), Food Engineer, Chemical Engineer, Chemist.
14- Mixtures of Powder- Gum- Wax/Gumbase- Starch- Appetizers, Chips- Food Intended for Special Nutrition- Children’s Food- Instant Soup: Agricultural Engineer (Milk + Food), Food Engineer, Chemical Engineer, and Chemist.
15- Businesses that Produce Ready Meals- Businesses that Process Integrated Hazelnuts-Nuts: Agricultural Engineer (Milk + Food), Food Engineer, Chemical Engineer, and Chemist.
16- Food Factories (table d’hôte dishes- cold appetizers, etc.): Agricultural Engineer (Milk + Food), Food Engineer, Veterinary, Chemical Engineer, Chemist, Dietician, Graduates of Nutrition Department in Higher Education in Household Economics (4 years).
17- Yeast- Fermented and Marinated Products (vinegar- grape leaf- pickles, olives, etc.): Agricultural Engineer (Food + Milk + Garden Plants), Food Engineer, and Biologist.
18- Food Additives- Aromatic Materials Production and Packaging: Agricultural Engineer (Milk + Food), Food Engineer, Chemical Engineer, Chemist.
19- Businesses that Process Fishery Products: Fishery Products Engineer, Agricultural Engineer (Food + Fishery Products + Zootechnology), Food Engineer, Veterinary, and Biologist.
20- Businesses that Pack Eggs: Agricultural Engineer (all departments), Food Engineer, Veterinary, Biologist, Chemical Engineer, and Chemist.
21- Cold Stores- Plain Ice Production: Agricultural Engineer (all departments), Food Engineer, Veterinary, Chemical Engineer, Chemist, Biologist.
22- Businesses which Produce Articles and Materials that Contact with Food: Food Engineer, Mechanical Engineer, Petroleum Engineer, Industrial Engineer, Agricultural Engineer (Food + Milk + Mechanical), Chemical Engineer, Chemist.
23- Businesses that Pack Other Food Stuffs: Agricultural Engineer (all departments), Food Engineer, Biologist, Chemical Engineer, Chemist.
24- Businesses that Perform Food Irradiation: Agricultural Engineer (Food), Food Engineer, Chemical Engineer, Chemist.
ANNEX- 7/B
Professionals to be Employed as Responsible Manager according to the Attributes of Production in Food Businesses
(The amended version of subparagraphs 10 and 12 and the annexed version of subparagraph13 announced in Official Journal No. 25728 dated 15.02.2005)
1- Businesses that Package Fresh- Dried Fruits and Vegetables: Food Technician, Agricultural Technician, Vegetable- Fruit Processing Technician, Milk Operator, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician.
2- Businesses that Package Herbal Tea-Tea-Salt: Food Technician, Agricultural Technician, Vegetable- Fruit Processing Technician, Milk Operator, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician.
3- Businesses that Produce Flour-based Products (bagels, filo pastry, bread sticks, etc.): Food Technician, Agricultural Technician, Milk Operator, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician, other operators who received training in the field of food science.
4- Businesses that Produce Bread and Assorted Breads- Flour-based Products: Food Technician, Agricultural Technician, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician.
5- Businesses that Produce Flour- Bulgur and Package Cereals- Pulses: Food Technician, Agricultural Technician, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician.
6- Businesses that Produce and Package Vegetable Oil: Oil Industry Technician, Agricultural Technician, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician.
7- Businesses that Package Sugar: Sugar Beet Cultivation and Sugar Technician, Food Technician, Agricultural Technician, Food Operator, Agricultural Operator, Household Economics Technician.
8- Businesses that Package Dried Fruits- Spices: Food Technician, Agricultural Technician, Vegetable- Fruit Processing Technician, Food Operator, Agricultural Operator, Environmental Health Technician, and Household Economics Technician.
9- Businesses that Produce and Package Mushrooms: Mushroom Production (Mantarcılık) Technician, Food Technician, Agricultural Technician, Vegetable- Fruit Processing Technician, Food Operator, and Agricultural Operator.
10- Businesses that Produce and Package Honey- Pollen- Royal Jelly: Apicultural Operator, Food Technician, Agricultural Technician, Meat Operator, Food Operator, Agricultural Operator, Veterinary Health Technician, Veterinary Health Operator.
11- Businesses that Produce Marinated Products: Food Technician, Agricultural Technician, Vegetable- Fruit Processing Technician, Milk Operator, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician.
12- Businesses that Package Other Food Stuffs: Food Technician, Agricultural Technician, Meat Operator, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician, Veterinary Health Technician, Veterinary Health Operator.
13- Except for the professions listed above, it is subject to the permission of the Ministry to employ other professionals who received training on food science as Responsible Manager in certain sectors.
Publication Date of Official Journal : 10.09.2005- 25932
Regulation on the Amendment of Regulation Concerning Work Permit and Production Permit Procedures and Employment of Responsible Manager in Businesses that Produce Food and Articles and Materials that Come into Contact with Food
ARTICLE 1 — Article 27 paragraph one subparagraph (c) of Regulation on the Amendment of Regulation Concerning Work Permit and Production Permit Procedures and Employment of Responsible Manager in Businesses that Produce Food and Articles and Materials that Come into Contact with Food, published in Official Journal No. 25566 on 27.08.2004 is amended as follows:
“c) In case work permit and food register document are lost, one shall apply to the relevant authority following the announcement of the invalidity of the documents by giving notice of loss in one of the journals published in the countrywide, whereas, in case the document is damaged so that they are indecipherable, one shall apply to the relevant authority together with the original copy of the damaged document attached to a petition, and such documents are reissued.”
ARTICLE 2 — The following subparagraph (j) is added to Article 27 paragraph one, following subparagraph (i), of the same Regulation:
"j) In case production permit is lost, one shall apply to the relevant authority following the announcement of the invalidity of the document by giving notice of loss in one of the journals published in the countrywide, whereas, in case the document is damaged so that it is indecipherable, one shall apply to the relevant authority together with the original copy of the damaged document attached to a petition, and such documents are reissued."
ARTICLE 3 — Article 29 paragraph one subparagraph (a) of the same Regulation is amended as follows:
"a) In businesses that produce food and have engine power over 60 horsepower or employ 10 or more workers or produce meat and meat products or milk and dairy products or process fishery products or ready meals or food factories or businesses that produce any kind of mixtures of food additives; it is obligatory for each business to employ agricultural engineers, food engineers, chemical engineers, veterinaries, chemists, fishery engineers and biologists who have had at least 4 years of undergraduate education and members of other professional groups who have had at least a graduate degree in science of food, according to their field of education and the nature of the production.
Graduates of the Nutrition Department in Higher Education in Household Economics as well as Dieticians who have had at least 4 years of undergraduate education in their fields can be employed as responsible managers in each business among food factories."
ARTICLE 4 — Annex 7/A and Annex B of the same Regulation are amended as follows:
ANNEX- 7/A
Professionals to be Employed as Responsible Manager according to the Nature of Production in Food Businesses
1- Businesses that Produce/Package Meat and Meat Products: Veterinary, Food Engineer, Agricultural Engineer (Food+Zootechnology).
2- Animal Slaughterhouses: Veterinary.
3- Businesses that Produce/Package Milk and Dairy, Ice Cream and Edible Ice Products: Veterinary, Food Engineer, Agricultural Engineer (Food+Milk+Zootechnology).
4- Businesses that Process Fruit/Vegetable (canned food, jam-sauce-juice-processed fruits-frozen fruits-tahini (sesame seed paste)-molasses, etc.): Agricultural Engineer (Food+Milk+Horticulture), Food Engineer, Chemical Engineer, and Chemist.
5- Businesses that Package Fruit/Vegetable (fresh/dried): Agricultural Engineer (all departments), Food Engineer, Chemical Engineer, Chemist.
6- Businesses that Produce Salt and Tea (herbal, fruit, black, etc.): Food Engineer, Agricultural Engineer (all departments), Chemical Engineer, Chemist.
7- Businesses that Produce Flour-based products (bagels-filo pastry-shredded dough (kadayif)-bread stick, etc.), Bread and Assorted Breads, Pastry Products, Flour, Bulgur, and Macaroni and Businesses that Process Cereals and Legume: Agricultural Engineer (all departments), Food Engineer, Chemical Engineer, Chemist.
8- Businesses that Produce/Package Margarine- Aromatic Oil- Vegetable Oil (including olive oil): Food Engineer, Agricultural Engineer [Food + Milk + Garden Plants (only for unrefined oil production)], Chemical Engineer, Chemist, other departments of Agricultural Engineering Faculty (only in businesses which perform filling activity).
9- Businesses that Produce Products containing sugar (biscuits- chocolates- cocolin- waffles- halvah- lokhoum (Turkish Delights)- candies, etc.): Food Engineer, Agricultural Engineer [Food + Milk + Garden Plants (only for sugar plants)], Chemical Engineer, and Chemist.
10- Businesses that Produce Alcoholic drinks: Food Engineer, Agricultural Engineer (Food), Chemical Engineer, Chemist.
11- Businesses that Produce Non-Alcoholic drinks (including drink powders): Food Engineer, Agricultural Engineer (Food + Milk), Chemical Engineer, and Chemist.
12- Businesses that Produce/Package Honey, Pollen, Royal Jelly, and Basic Honeycomb: Agricultural Engineer (Food + Zootechnology), Veterinary, Food Engineer.
13- Businesses that Produce/Package Spices and Dried Fruits: Agricultural Engineer (all departments), Food Engineer, Chemical Engineer, Chemist, Biologist.
14- Businesses that Produce Mixtures of Powder, Gum, Wax/Gumbase, Starch, Appetizers, Chips, Food Intended for Special Nutrition- Children’s Food- Instant Soup: Agricultural Engineer (Milk + Food), Food Engineer, Chemical Engineer, and Chemist.
15- Businesses that Produce Ready Meals- Businesses that Process Integrated Hazelnuts-Nuts: Agricultural Engineer (Milk + Food), Food Engineer, Chemical Engineer, and Chemist.
16- Food Factories (table d’hôte dishes- cold appetizers, etc.): Agricultural Engineer (Milk + Food), Food Engineer, Veterinary, Chemical Engineer, Chemist, Dietician, Graduates of Nutrition Department in Higher Education in Household Economics (4 years).
17- Businesses that Produce Yeast, Fermented and Marinated Products (vinegar- grape leaf- pickles, olives, etc.): Agricultural Engineer (Food+Milk+Horticulture), Food Engineer, and Biologist.
18- Businesses that Produce/Package Food Additives and Aromatic Materials: Agricultural Engineer (Milk + Food), Food Engineer, Chemical Engineer, Chemist.
19- Businesses that Process Fishery Products: Fishery Products Engineer, Agricultural Engineer (Food + Fishery Products + Zootechnology), Food Engineer, Veterinary, and Biologist.
20- Businesses that Package Eggs: Agricultural Engineer (all departments), Food Engineer, Veterinary, Biologist, Chemical Engineer, and Chemist.
21- Cold Stores- Plain Ice Production: Agricultural Engineer (all departments), Food Engineer, Veterinary, Chemical Engineer, Chemist, Biologist.
22- Businesses that Produce Articles and Materials that Come into Contact with Food: Food Engineer, Mechanical Engineer, Petroleum Engineer, Industrial Engineer, Agricultural Engineer (Food + Milk + Mechanical), Chemical Engineer, Chemist.
23- Businesses that Package Only Foodstuffs: Agricultural Engineer (all departments), Food Engineer, Biologist, Chemical Engineer, Chemist.
24- Businesses that Perform Food Irradiation: AgriculturalEngineer (Food), Food Engineer, Chemical Engineer, Chemist.
ANNEX- 7/B
Professionals to be Employed as Responsible Manager according to the Attributes of Production in Food Businesses
1- Businesses that Package Fresh/ Dried Fruits and Vegetables: Food Technician, Agricultural Technician, Vegetable- Fruit Processing Technician, Milk Operator, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician, Laboratory Worker Graduated from Agricultural Vocational High School.
2- Businesses that Package Herbal Tea, Tea and Salt: Food Technician, Agricultural Technician, Vegetable- Fruit Processing Technician, Milk Operator, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician, Laboratory Worker Graduated from Agricultural Vocational High School.
3- Businesses that Produce Flour-based Products (bagels, filo pastry, bread sticks, etc.): Food Technician, Agricultural Technician, Milk Operator, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician, other operators who received training in the field of food science.
4- Businesses that Produce Bread and Assorted Breads- Flour-based Products: Food Technician, Agricultural Technician, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician, Laboratory Worker Graduated from Agricultural Vocational High School, other operators who received training in the field of food science.
5- Businesses that Produce Flour and Bulgur and Package Cereals and Pulses: Food Technician, Agricultural Technician, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician, Laboratory Worker Graduated from Agricultural Vocational High School.
6- Businesses that Produce and Pack Vegetable Oil: Oil Industry Technician, Agricultural Technician, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician, and Laboratory Worker Graduated from Agricultural Vocational High School.
7- Businesses that Pack Sugar: Sugar Beet Cultivation and Sugar Technician, Food Technician, Agricultural Technician, Food Operator, Agricultural Operator, Household Economics Technician.
8- Businesses that Package Dried Fruits- Spices: Food Technician, Agricultural Technician, Vegetable- Fruit Processing Technician, Food Operator, Agricultural Operator, Environmental Health Technician, and Household Economics Technician, Laboratory Worker Graduated from Agricultural Vocational High School.
9- Businesses that Produce and Pack Mushrooms: Mushroom Cultivation Technician, Food Technician, Agricultural Operator, Vegetable/Fruit Processing Operator, Food Technician, and Agricultural Technician.
10- Businesses that Produce and Package Honey, Pollen, Royal Jelly: Apicultural Operator, Food Technician, Agricultural Technician, Meat Operator, Food Operator, Agricultural Operator, Veterinary Health Technician, Veterinary Health Operator.
11- Businesses that Produce Marinated Products: Food Technician, Agricultural Technician, Vegetable- Fruit Processing Technician, Milk Operator, Food Operator, Agricultural Operator, Environmental Health Technician, Household Economics Technician, Laboratory Worker Graduated from Agricultural Vocational High School.
12- Businesses that Produce/Package Milk and Dairy, Ice Cream and Edible Ice Products: Milk Operator, Food Operator, Agricultural Operator, Food Technician, Agricultural Technician, Laboratory Worker Graduated from Agricultural Vocational High School, Veterinary Health Operator, Veterinary Health Technician.
13- Businesses that Package Foodstuffs Other than those Listed Above: Food Operator, Agricultural Operator, Meat Operator, Food Operator, Agricultural Technician, Environmental Health Technician, Household Economics Technician, Veterinary Health Operator, Veterinary Health Technician, Laboratory Worker Graduated from Agricultural Vocational High School.
14- Except for the professions listed above, it is subject to the permission of the Ministry to employ other professionals who received training on food science as Responsible Manager in certain sectors.
Enforcement
ARTICLE 5 — This Regulation shall enter into force on the date of publication.
Execution
ARTICLE 6 — The provisions of this Regulation shall be executed by the Ministry of Agriculture and Rural Affairs.
Publication Date of Official Journal: 24.02.2006- 26090
Regulation on the Amendment of Regulation Concerning Work Permit and Production Permit Procedures and Employment of Responsible Manager in Businesses that Produce Food and Articles and Materials that Come into Contact with Food
ARTICLE 1- Article 29 paragraph one subparagraph (c) of Regulation on the Amendment of Regulation Concerning Work Permit and Production Permit Procedures and Employment of Responsible Manager in Businesses that Produce Food and Articles and Materials that Come into Contact with Food, published in Official Journal No. 25566 on 27.08.2004 is amended as follows:
“c) Among those businesses other than those covered in subparagraph (a), seasonal businesses that operate maximum 3 months in a year and that have engine power over 20 horsepower; and businesses that produce bread and assorted breads, businesses that produce pastry products, and flour-based products such as ravioli, bagels, filo pastry, bazlama, pita bread, bread stick, shredded dough (kadayıf), businesses that produce roasted chickpeas and other businesses that sell their products only in the production place can employ staff who have the foremanship certificate issued by the competent authorities as responsible managers on condition that they have obtained the responsible management foreman training certificate in courses organized by the Ministry of Agriculture and Rural Affairs together with the Turkish Union of Chambers and Stock Exchanges / Turkish Confederation of Craftsmen and Artisans or with relevant professional units authorized by these organizations.”
Enforcement
ARTICLE 2- This Regulation enters into force on the date of its publication.
Execution
ARTICLE 3- The provisions of this Regulation are executed by the Minister of Agriculture and Rural Affairs.