Within the scope of the Turkish Food Codex Regulation on Food Labeling and Consumer Information published on 26.01.2017, it has become mandatory to present allergen information to the final consumer in mass consumption places as of 1/1/2020.
Collective consumption place: where the food is made ready for consumption and presented to the final consumer for consumption; It is defined as businesses such as restaurants, canteens, schools and hospitals that provide catering services, including mobile vehicles or fixed or mobile counters. While making the allergen notification, the 14 allergen substances in the Regulation and listed below will be taken as a basis. This notification can be made through posters, blackboards, menus. The Regulation is in line with the 1169/2011 EC directives and is applied in similar ways in European Union member countries.
The “Allergen List” has been prepared as a poster by the Ministry, based on the 14 allergen substances included in the Annex to the Regulation (Annex 1), to be kept in mass consumption places. Again, as per the same Regulation, it has become obligatory to make a nutrition notification in prepackaged foods as of 1/1/2020.
CERTAIN SUBSTANCES OR PRODUCTS THAT CAUSE ALLERGY OR INTOLERANCE
Foodstuff or Food products
1) Cereals containing gluten: wheat (e.g. spelled and durum), rye, barley, oats or their hybrid varieties and their products
2) Crustaceans (Crustacea) and their products
3) Eggs and egg products
4) Fish and fish products
5) Peanuts and peanut products
6) Soybeans and soybean products
7) Milk and dairy products (including lactose)
8) Nuts with nuts: Almond (Amygdalus communis L.), hazelnut (Corylus avellana), walnut (Juglans regia), cashew nut (Anacardium occidentale), pecan (Carya illinoiesis (Wangenh.) K.Koch), brazil nut ( Bertholletia excelsa), pistachios (Pistacia vera), macadamia nut and Queensland nut (Macadamia ternifolia) and their products
9) Celery and celery products
10) Mustard and mustard products
11) Sesame seeds and sesame seed products
12) Sulfur dioxide and sulfites (for ready-to-eat products or prepared according to manufacturers’ instructions, with a concentration of more than 10 mg/kg or 10 mg/L, calculated in terms of total SO2)
13) Lupine and lupine products
14) Molluscs and their products