How are food businesses officially inspected?

Answer

Official controls cover every stage from primary production to the consumer, including production, processing, storage, transport and points of sale as well as imports and exports. The methods used include checking the registration and approval status of businesses, routine inspections, checks triggered by complaints, tip-offs or suspicion, and monitoring, traceability and surveillance work. Where necessary, samples are taken and sent to Food Control Laboratory Directorates, where foods and food contact materials are analysed against the criteria set in the legislation. According to the Ministry, these controls are carried out across Türkiye by 8,113 food control officers, on a risk basis and without prior notice. If a breach of the legislation is found, sanctions under Law No. 5996 may follow, including administrative fines, seizure of products, suspension of operations or, where required, a criminal complaint to the public prosecutor. Inspections follow annual programmes and also respond to reports arriving through the ALO 174 Food Line, the Reliable Food mobile application, CIMER and ALO 180 TIMER.