Q&A

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According to the Ministry, these two dates are different. The use-by date is applied to perishable products such as meat, milk and fish; once it has passed the product is not considered safe, must not be consumed, and may not be sold. The best-before date, used on products such as pasta, biscuits and canned goods, indicates the period of quality — taste and crispness, for example; in a product that has been stored properly with intact packaging, a passed best-before date does not necessarily mean it has spoiled. The Ministry notes that knowing this distinction also reduces food waste.

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According to the Ministry, irradiation is the process of exposing food to ionising radiation at a specified dose, and it does not make food radioactive. It is used to reduce pathogenic and spoilage microorganisms, to prevent sprouting and to eliminate pests; it is a complementary technology that does not replace good manufacturing and hygiene practices. The Ministry states that doses of 10 kGy and below are generally considered safe, and that in Türkiye irradiated products must carry the Radura symbol together with a statement that the product has been irradiated.

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No. According to the Ministry, this claim could be used in a misleading way, so the relevant guideline was updated. Under the rule, the claim "no added sugar" may not be used on products containing sucrose, glucose, fructose, grape molasses, honey, molasses, various syrups or fruit juice concentrate. Products carrying the claim must also state on the label, in capital letters, that the product CONTAINS NATURALLY OCCURRING SUGARS. Since 1 February 2026, products whose labels do not comply may not be placed on the market. In short, a "no added sugar" product may contain naturally occurring sugar; it does not mean sugar-free.

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No. Under the Turkish Food Codex, since 19 February 2020 it has been prohibited to produce products that create the impression of honey — under names such as "honey-flavoured syrup", "pine-flavoured syrup" or "syrup with honey" — by adding flavourings or honey. The aim is to prevent products that contain no honey, or that use flavourings, from being perceived as honey and misleading the consumer. To tell whether a product really is honey, look at the product name and the list of ingredients.

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RI shows what percentage of the recommended daily intake of energy and of certain nutrients is provided by 100 grams or 100 millilitres of a food — or, in some cases, by one portion. Reference values are set according to the average daily nutritional needs of generally healthy people, without distinguishing age or sex; the aim is to let consumers compare different products and make more informed choices. On the label it may be given per 100 g / 100 ml or as a percentage per portion. One thing to remember: RI is not a personalised dietary recommendation; needs differ for people of different ages, activity levels or with special dietary requirements.

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A nutrition claim is any statement, message or visual presentation which states, suggests or implies that a food has a beneficial nutritional property because of its energy value, the nutrients it contains (such as fat, fibre or protein) or its other components. Such claims may not be used arbitrarily; they may appear on a label, in advertising or in promotion only when the conditions permitted by the legislation are met. An important distinction: a product carrying a nutrition claim is not therefore wholly healthy. The claim describes only one particular nutritional property, and it should be assessed together with the product's overall composition.

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Yes. Under the Turkish Food Codex Regulation on Food Labelling and Informing Consumers, providing allergen information to the final consumer has been compulsory in mass catering establishments since 1 January 2020. A mass catering establishment covers businesses where food is made ready for consumption and served to the final consumer, including restaurants, canteens, schools and hospitals providing catering services, as well as mobile vehicles and fixed or movable stalls. The information is given on the basis of the 14 allergenic substances listed in the regulation and may appear on menus, posters, information boards or writing boards. The aim is to inform a consumer with an allergy before they order. The rule is aligned with the European Union's Regulation 1169/2011.

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The Turkish Food Codex is the body of national legislation established to ensure that food is produced safely and healthily. It is drawn up taking into account Türkiye's needs, consumer expectations and international scientific approaches, and it is based on European Union legislation and the standards of international bodies such as the FAO and the WHO. Its scope is broad: foods and materials in contact with food, hygiene and technical criteria, additives, contaminants, pesticide and veterinary medicine residues, labelling, packaging, storage and transport, and sampling and analysis methods. The legislation is updated regularly in line with scientific assessments, taking possible physical, chemical and microbiological risks into account.

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Food poisoning occurs when we eat food contaminated with harmful bacteria, viruses or parasites. The ministry lists the main circumstances: food that is not cooked thoroughly or is reheated again and again, food prepared by someone who has not washed their hands or who feels unwell, food stored at the wrong temperature, food eaten after its use-by date, and food that animals or insects have come into contact with. One of the most common causes is the transfer of micro-organisms from raw food to cooked or ready-to-eat food (cross-contamination). Salmonella, a frequent culprit, is usually found in eggs and in the raw meat of poultry such as chicken and turkey; its most common symptoms are fever, diarrhoea and abdominal cramps, and it can be life-threatening if it reaches the bloodstream. To protect yourself: cook meat, poultry and eggs thoroughly; keep raw and cooked foods apart; use clean utensils, chopping boards and surfaces for each type of food; store food at the right temperature; and wash your hands before preparing food.

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There is no need to wash chicken before cooking it. What matters for safe consumption is cooking the chicken thoroughly, at an adequate temperature and for a sufficient time, which eliminates any microorganisms that may be present in the meat. Washing chicken, by contrast, can spread microorganisms to worktops, the sink and other kitchen surfaces through splashing water, increasing the risk of cross contamination. The correct practice is therefore to cook chicken directly without washing it. If parts of the meat are thought to be very dirty, those parts should be trimmed away rather than rinsed.

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First compare the batch number printed on the package you have with the batch number given in the announcement; the announcement covers only that batch, not every product of the business concerned. If the product you bought appears on the "Foods That Endanger Health" list, do not consume it at all. For products announced as imitation or adulterated, the information on the label does not match the actual content, so do not rely on the label and consume it. Report the food business you bought it from without delay by calling the ALO 174 Food Line or through the Güvenilir Gıda mobile application.

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The Ministry recommends four steps for food safety at home: clean, separate, cook at the right temperature and chill. Wash your hands with soap, scrubbing for 20 seconds, and after every use wash cutting boards, plates and worktops that have touched raw red meat, poultry, seafood or eggs thoroughly with detergent. Wash fruit and vegetables without soap, bleach or detergent, but do not wash red meat, poultry or eggs, because bacteria that may be present on them spread around the kitchen. Prevent cross contamination by using separate cutting boards, plates and serving utensils for raw and cooked foods. When cooking, make sure the food reaches the internal temperature at which harmful microorganisms are destroyed; bring soups and stews to at least 75°C and insert a food thermometer into the thickest part of the meat without touching bone or fat. Do not leave cooked food at room temperature for more than 2 hours; set your refrigerator to 4°C or below and your freezer to -18°C or below, and do not leave food in the 4-65°C range where microorganisms multiply quickly (if the ambient temperature exceeds 32°C, chill within 1 hour).

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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.

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Yes, such products should not be bought. The Ministry advises never to purchase packaged food that is spoiled, bulging (bombage), punctured or leaking. Damaged packaging lets air reach the food, which can cause spoilage and create a health risk. Checking that the package is intact is therefore just as important a step when shopping as reading the label. If you come across a suspicious product, do not buy it; you can report it to the point of sale and to the Ministry's food line ALO 174.

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Perishable products such as red meat, poultry, seafood, cheese and yoghurt should be picked up at the very end of your shopping. That way they stay in the store's refrigerator or freezer until just before you pay. The time it takes to get them home is shortened, and so is the period during which they are exposed to warmer temperatures. Keeping the cold chain unbroken is one of the decisive factors in keeping these products safe. Picking up frozen and chilled foods last is a simple but effective food safety habit.

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Food literacy covers reaching information about food and nutrition, understanding and evaluating that information, and being able to make and apply sound decisions in the light of it. Choosing safe and healthy food in appropriate amounts, consuming consciously and preventing food waste and loss are also part of the definition. Its purpose is to inform consumers about food, to protect them at a high level through that information, to spread awareness of why food literacy matters and to build and sustain conscious food choice. In Türkiye this area is carried forward under the Türkiye Food Literacy Strategy Action Plan (2022-2028), prepared jointly by the Ministry and FAO.

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The QR code scheme for food businesses run by the Ministry of Agriculture and Forestry opens this information directly to consumers. The scheme became compulsory for food retail and mass catering premises from 28 July 2025, and the notice carrying each business's own QR code must be displayed where customers can see it. When you scan that code with the Güvenilir Gıda mobile app installed on your phone, you can see the establishment's registration or approval number, trade name, address and the date of the most recent inspection carried out there. This makes official controls more visible and lets you check the place you are visiting against the Ministry's own records. If you cannot find the code, you can ask the business for it, and complaints can be reported to the ALO 174 food line.