Q&A

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No. According to the Ministry, cutting off the mouldy part does not mean the rest is safe. Especially in foods with high water content, mould can spread into the interior in ways invisible to the eye, and some species can produce heat-resistant toxins (mycotoxins). For this reason the Ministry recommends that products such as yoghurt, jam, tomato paste and bread be discarded entirely, not partly consumed, once mould appears.

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According to the Ministry, loose milk carries a risk of microbial contamination and antibiotic residue because its source and its milking and storage conditions are not regularly inspected, and boiling it at home does not remove these risks completely. Packaged milk is considered more reliable because it undergoes analyses and heat treatments such as pasteurisation or UHT. The Ministry stresses that safety comes not from a product being natural but from the control and processing steps applied to it.

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According to the Ministry, gluten is not harmful for the great majority of healthy people. It needs to be restricted only for coeliac patients, who must avoid it completely for life, and for those with gluten intolerance; this should be determined by a physician's assessment. The Ministry notes that there is no scientific evidence that a gluten-free diet offers any additional health benefit to healthy people without such a diagnosis.

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According to the Ministry, a food additive undergoes a detailed safety assessment by a Scientific Commission of independent scientists before it may be used in a food, and it is approved only for specific foods under specific conditions. Their use is monitored regularly through risk-based inspections. The Ministry stresses that safe use is supported by a balanced and varied diet.

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According to the Ministry, eggs should not be washed unless they are about to be used. The shell carries a natural protective layer; washing damages this layer and can increase the risk of microorganisms passing through the pores and of spoilage. The Ministry recommends keeping eggs in their own packaging in the refrigerator, and — if an egg is very dirty — cleaning it only briefly and gently just before use.

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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, outdoor spaces such as a balcony or a windowsill are no substitute for a refrigerator. Temperatures there do not stay constant through the day; sun, wind and the difference between day and night create freeze-thaw cycles that can increase spoilage and microbiological risk in perishable foods such as meat, milk and cooked dishes. The Ministry recommends keeping food in a refrigerator running at 0-4°C, and food kept for longer periods in a deep freezer at -18°C or below.

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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, the great majority of toxic compounds in mushrooms are heat-resistant; cooking, boiling or drying does not remove a mushroom's toxicity. For this reason mushrooms gathered in the wild must never be eaten unless there is absolute certainty that they are edible.

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No. According to the Ministry, the legislation does not permit preservatives to be added to yoghurt in the first place. The real reasons for a long shelf life are heat treatment, the natural protection provided as lactic acid bacteria lower the pH of the medium, controlled fermentation, the cold chain and advanced packaging technologies. Home-made yoghurt spoils sooner because these conditions cannot be controlled to the same degree at home.

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It is safe if prepared with the right method; but according to the Ministry, looking normal is not on its own a guarantee. Where heat treatment is insufficient, the recipe unsuitable or hygiene lacking, the bacterium Clostridium botulinum can multiply and form botulinum toxin — a toxin that is colourless, odourless and tasteless. Before opening a jar, check the lid for swelling, leakage or deformation; after opening, check for bad odour, mould, cloudiness or colour change. If any of these is present the product must not be consumed. For safe preparation, follow reliable recipes, choose sound jars and use a new lid every time.

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No. According to the Ministry, bacteria that may be present in raw chicken, such as Salmonella and Campylobacter, can pass to foods eaten without cooking either through direct contact or by way of equipment such as chopping boards, knives, tongs and plates — this is cross-contamination. Foods that have touched raw chicken and will not be cooked should therefore not be eaten. To stay safe: do not use equipment used for raw chicken on other foods before washing it, wash your hands with soap after handling chicken, and never place cooked or ready-to-eat food on a plate that has held raw chicken.

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The Ministry warns against these products. Rhododendron species may naturally contain substances called grayanotoxins, which when taken by mouth can cause effects such as dizziness, nausea, sweating, low blood pressure and a slowed heart rate. Rhododendron species do not appear on the Ministry's list of plants that may be used as food. The fact that a plant grows in the wild, or is known locally, does not mean it can safely be used as food.

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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. According to the Ministry, the main component of both is the same: sucrose. Brown sugar is produced by adding sugar cane molasses to white sugar; the molasses adds colour and a light aroma but does not meaningfully change the energy content or the effect in the body. Both belong to the group of free sugars, and the World Health Organization recommends keeping free sugar intake below 10% of daily energy. What matters is not the type of sugar but limiting the amount.

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According to the Ministry it is risky. Such cheeses are generally made from raw milk, are not pasteurised, and it is not known whether they were produced under hygienic conditions. If the milk used came from animals carrying disease agents — Brucella above all — those bacteria can pass into the cheese. It is recommended not to consume cheese of unknown origin made from uncontrolled milk without heat treatment.

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No. According to the Ministry, the belief that fish and yoghurt must not be eaten together has no scientific basis. The real risk is stale fish: in fish that has not been chilled and stored properly, histamine increases and can lead to histamine poisoning, with symptoms such as flushing, itching, headache and gastrointestinal complaints. Because yoghurt too may naturally contain small amounts of histamine, symptoms may become more pronounced alongside stale fish; the culprit, however, is not the yoghurt but the fish that has lost its freshness. Fresh fish, stored properly and cooked well, can safely be eaten with fresh yoghurt.

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No; according to the Ministry they do the opposite, making milk microbiologically safe. Pasteurisation and UHT are controlled heat treatments that inactivate disease-causing microorganisms, and milk's protein, calcium and other essential nutrients are largely preserved in the process. Homogenisation is merely a physical process that distributes milk fat evenly; it does not adversely affect nutritional value. Pasteurised and UHT milk are safer than raw milk.

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In Türkiye antibiotics may be used in chickens only to treat sick animals and only on a veterinarian's prescription; use for disease prevention, growth promotion or higher yield is prohibited. Where treatment is necessary, the legally required withdrawal period is observed before slaughter; the animal may not be slaughtered before that period ends, which prevents residues from passing into the meat. No antibiotic banned in the European Union is licensed in Türkiye, and production is inspected regularly through official controls.

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No. According to the Ministry, hormones are not used in poultry farming, and scientific studies also show that giving hormones to chickens is neither economically nor technically feasible. There is no hormone approved in Türkiye for promoting growth in chickens, its use is prohibited by legislation, and official controls to date have found no evidence of hormone use. Chickens grow faster than in the past because of breeding work, balanced feeding and modern husbandry conditions.

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According to the Ministry, rock salt has no scientifically proven advantage over refined iodised salt; the main component of both is the same, sodium chloride. The real difference is iodine content: iodine is a mineral required for the production of thyroid hormones, and a deficiency can lead to significant health problems. Because rock salt generally contains no iodine, consuming it alone over a long period may increase the risk of iodine deficiency. What matters is not the origin of the salt but choosing iodised salt and keeping total salt intake limited.

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According to the Ministry's statement, butter does not pose a serious health risk as long as it is not consumed to excess. The real risk lies in excessive consumption of fats and fatty products of every kind, which is associated with various cardiovascular diseases. The advice is not to cut butter out entirely but to consume it in moderation and to pay attention to an adequate, balanced diet. People with cardiovascular disease should plan their diet with their physician.

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No. Powdered milk is a dairy product obtained by removing about 90% of the water in milk through controlled heat treatment and low pressure; nutrients such as protein, calcium and lactose are largely preserved. The purpose is to prevent milk from spoiling, to extend shelf life and to make transport easier. Powdered milk produced in line with the legislation in Ministry-approved establishments is not harmful in terms of food safety. One point to watch: products sold as "coffee whitener" are not the same thing as powdered milk — they may contain no powdered milk at all and may consist of different ingredients.

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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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The safest method is to thaw frozen food in the refrigerator, at +4°C. Thawed food should be eaten without being left standing for long, and must never be refrozen. That is why it is best to thaw only as much food as will be eaten in a single meal.

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The current list of food supplements approved by the Ministry is published in the Food Safety Information System (ggbs.tarim.gov.tr), in the section for the list of approved food supplements; the product name, company details and approval status can be seen there. Approval is product-specific: one approved product does not make a company's other products approved — each product must appear on the list separately. A product not on the list is not considered approved; if you come across one, you can report it through the Güvenilir Gıda mobile application or the ALO 174 Food Line.

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No. The colour of an egg yolk relates not to freshness but to what the hen has eaten. Natural pigments found in feeds such as maize, alfalfa and red pepper — carotenoids like lutein and beta-carotene — make the yolk lighter or darker. A dark yolk therefore does not indicate that the egg is fresher, of better quality or more nutritious. Freshness is judged by the production date, appropriate storage conditions and storage time; the surest approach is to check the best-before date and the storage conditions on the packaging.

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No. No dye is needed for olives to turn black. An olive cannot be eaten as it comes off the branch; during the processing methods applied in table-olive production, phenolic compounds naturally present in the olive oxidise and the colour darkens to black. The black colour is therefore the result of a natural chemical change during production. An olive's colour also varies with the time of harvest, the olive variety and the processing method used.

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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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Food supplements are not medicines and may not be used for medicinal purposes. They are products with a defined daily dose, prepared in forms such as capsules, tablets, lozenges, powder sachets, liquid ampoules or dropper bottles, from nutrients such as vitamins, minerals, protein, carbohydrate, fibre, fatty acids and amino acids, or from plant- and animal-derived substances with nutritional or physiological effects, in order to supplement a normal diet. The legislation requires their labels to carry the statement that the product is not a medicine and is not to be used for preventing or treating disease. Presenting a product as a food supplement while claiming it is effective against viruses is therefore contrary to the legislation.

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No. The Ministry of Agriculture and Forestry grants no approval to any food, food supplements included, on a claim that it makes people lose or gain weight, increases height, enhances sexual performance, helps people stop smoking, cures disease, renews cells, boosts intelligence or strengthens immunity. Health claims that may appear on food labels fall within the remit of the Turkish Medicines and Medical Devices Agency (TİTCK) of the Ministry of Health. Products marketed with such claims are being promoted contrary to the legislation; they are not regarded as food supplements and may pose a health risk to consumers.

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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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On packaged foods, allergen information is given within the list of ingredients. Allergens are written so that they clearly stand out from the rest of the list: in bold, in italics and in a different colour. The aim is for consumers to spot an allergenic substance easily, without having to read the whole ingredient list. Allergen information in mass catering establishments such as restaurants, canteens and schools is regulated separately; there it is given on the menu, on a poster or on an information board.

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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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The information that must appear on prepacked food labels is set out in the Turkish Food Codex Regulation on Food Labelling and Informing Consumers, dated 26 January 2017. Under this regulation a label must show: the name of the food, the list of ingredients, substances causing allergies or intolerances, the quantity of certain ingredients or ingredient groups, the net quantity, the use-by date or the best-before date, any special storage and use conditions, the name or trade name and address of the food business operator, the establishment registration number or identification mark, the country of origin where this is mandatory, instructions for use where needed, the alcoholic strength for beverages containing more than 1.2% alcohol by volume, the batch (lot) number and the nutrition declaration. The nutrition declaration gives energy plus fat, saturated fat, carbohydrate, sugars, protein and salt per 100 g or 100 ml. The regulation also requires this information to be accurate, clear, easily visible and not misleading. The label is the main channel of information between producer and consumer, so checking these fields first makes for a better informed choice.

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An ingredient is any raw material or group of materials used in producing a food; flour, sugar, milk, fat, cocoa or fruit pieces are all ingredients. The regulation does not require a quantity to be stated for every ingredient; quantity declaration is mandatory only in defined situations. The quantity of an ingredient or ingredient group must appear on the label when: the ingredient is named in the name of the food (for example products described as "with olives" or "with cheese"), the consumer directly associates that ingredient with the product name (for example the minced meat in lahmacun), the ingredient is emphasised on the label in words, pictures or graphics, or the ingredient is needed to define the product or to distinguish it from similar products. The purpose is to prevent consumers from being misled and to make products comparable. So a missing quantity does not mean the information is being concealed; it means the regulation does not require a quantity declaration for that ingredient.

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Because certain foods and food components can trigger allergic reactions or intolerances in sensitive people, the regulation requires them to be stated clearly on the label. Under the Turkish Food Codex rules on food labelling and consumer information, the main substances and products that must be declared are: cereals containing gluten (wheat, including spelt and kamut, rye, barley, oats, their hybrid strains and products made from them), crustaceans and their products, eggs and egg products, fish and fish products, peanuts and peanut products, soybeans and soy products, milk and dairy products (including lactose), tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia nuts and their products), celery and celery products, mustard and mustard products, sesame seeds and sesame products, sulphur dioxide and sulphites at levels above 10 mg/kg or 10 mg/L, lupin and lupin products, and molluscs and their products. People with an allergy or intolerance are advised to re-read the ingredient list on every purchase, even for familiar products, since a manufacturer may change the recipe.

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Food supplements are products used to support a normal diet. They may contain nutrients such as vitamins, minerals, protein, fibre, fatty acids and amino acids, as well as concentrated or extracted forms of plant and animal derived substances, bioactive components and similar materials. They can be prepared singly or as mixtures, are presented in forms such as capsules, tablets, lozenges, powders, liquid ampoules or dropper bottles, and have a defined daily intake dose. In Türkiye food supplements are treated as food under Law No. 5996; they are produced and inspected in line with that legislation. A food supplement is therefore not a medicine and is not used to treat disease.

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No. The recommended daily amounts printed on food supplement labels are set by taking into account the safe intake limits established for different age groups and individuals. Exceeding that amount in the belief that the product will work better does not increase the effect; it can instead create a health risk, because upper limits considered safe for daily intake exist for the vitamins, minerals and other components these products contain. For this reason every approved food supplement carries on its label the recommended daily portion (for example 1 capsule, 2-3 tablets, 1 sachet, 1 scoop or 5 ml) together with the warning "Do not exceed the recommended daily portion." Food supplements should be consumed only in the stated amounts and in line with the instructions for use.

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Not every food supplement is suitable for every age group. The safe intake levels of the vitamins, minerals and other components in these products vary by age; a product formulated for people aged 11 and over is prepared according to the limits set for that age group. Using such products for children in the 2-4 or 4-10 age groups can therefore pose a health risk, and some supplements contain components that are unsuitable or not permitted for children under 10. Products intended for children must state clearly on the label either "suitable for use by children aged 2-4" or "suitable for use by children aged 4-10". Always check whether this statement appears on the label before buying; splitting an adult product into smaller doses for a child is not a safe practice.

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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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Eggs placed on the market for human consumption are called Class A table eggs, and the codes on their shells make the production method and origin traceable. The first digit shows the farming method: 0 means organic production, 1 means free range, 2 means barn (cage free) production and 3 means cage production. This is followed by the country code (TR for Türkiye), the provincial code and a number specific to the establishment; the flock (house) number at the end shows which flock the egg came from. For example, the code 0TR060000060000-01 denotes an egg produced organically at a particular establishment and house in Ankara. These codes are stamped on the shell so as to be easily visible and legible, at least 2 mm high, and for Class A eggs the laying date may also be added voluntarily.

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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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Do not wash eggs before storing them. Keep them in a cool, dry place, preferably in the refrigerator. Do not use eggs that are cracked or broken. Wash your hands, kitchen utensils and any surfaces that come into contact with eggs thoroughly with hot soapy water. Serve egg dishes as soon as they are cooked instead of leaving them at room temperature.

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Under the Turkish Food Codex, adding sweeteners, colourings and preservatives to fruit juice is prohibited, and added sugar is not permitted either. Fruit juice is made from sound, ripe fruit that is fresh or has been kept under suitable conditions, and its content is essentially similar to juice squeezed at home. The main difference is that the product is given a controlled heat treatment so that it stays safe throughout its shelf life; in other words its keeping quality comes from that process, not from additives. A "fruit drink", by contrast, is a separate product group: it has a lower fruit juice content and may legally contain other ingredients. Reading the product name on the label is therefore the surest way to tell whether you are buying a fruit juice or a fruit drink.

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Food additives permitted for use in foods are numbered under an international system so that a common standard can be applied, and the letter E at the start of the number is the first letter of "Europe". An E number means that the risk assessment work for that substance has been completed and that the official authority has permitted its use in foods. In Türkiye, as in European Union countries, the label must state either the name or the E number of every additive used, together with its function. Which additive may be used in which food and at what maximum level is set out in the Turkish Food Codex Regulation on Food Additives, which is aligned with European Union legislation. An E number describes a regulatory permission; whether an additive is suitable from a halal point of view depends on the source it is obtained from and has to be assessed separately.

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No. Food additives can be obtained from both natural and synthetic (artificial) sources. Among the examples given by the Ministry, the red colouring betanin (E 162) obtained from beetroot, the emulsifier lecithin (E 322) obtained from soya beans and the thickener pectin (E 440) obtained from apples are entirely of natural origin. Some substances are identical to what occurs in nature: ascorbic acid (vitamin C, E 300) is naturally present in fruits such as oranges and the very same substance can be produced in a laboratory, both forms being chemically identical and serving the same function. There are also additives that do not occur in nature and are synthesised only in a laboratory, and their use is likewise limited by the rules and limits set in the Turkish Food Codex. A label shows the function of the additive together with its name or E number but not the source it was obtained from, so if the source matters to you, you need to ask the manufacturer product by product.

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Food additives are assessed for toxicological, carcinogenic and mutagenic effects by scientific bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which operates under the United Nations, and the European Food Safety Authority (EFSA). These assessments establish the daily intake amounts considered safe for people, and use is permitted only within those limits. In Türkiye the use of additives is regulated under the Turkish Food Codex, which is aligned with European Union legislation; they are therefore not substances used without limit or oversight but substances subject to official controls. Every product containing additives must declare them on the label: first the functional class, then the name of the substance or its E number — for example "Thickener (E 412)" or "Thickener (guar gum)". These assessments concern compliance with food legislation; halal suitability is a separate matter and has to be judged according to the source of the additive.

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According to the maximum storage times published by the Ministry, vegetables can be kept in the freezer for up to 1 year, fruit for up to 6 months, bread for up to 3 months and cakes and baked goods without cream for 6-8 months. Milk is given 1 month, grated cheese 4 months, butter 3 months and delicatessen products 1-2 months. Times are longer for meat: raw red meat 4-12 months, cooked red meat 2-3 months, raw poultry meat 9-12 months, cooked poultry meat 4 months and fish (raw or cooked) 2-4 months. Leftover dishes are given 2-4 months. These figures show the maximum time food may stay in the freezer; thawing it properly once it comes out is just as important.

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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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Beyond the basic mandatory label information, Turkish food legislation requires extra declarations for certain products, depending on what the food contains or how it is produced. The Ministry lists the following cases: foods packaged with certain gases, foods containing sweeteners, foods containing glycyrrhizinic acid or its ammonium salt, foods high in caffeine, foods with added plant sterols or stanols or their esters, foods whose composition includes ethyl alcohol or alcoholic drinks, and foods containing material derived from pork. These extra statements exist so that consumers can choose according to their health condition, sensitivities, beliefs or personal preferences. For a reader who makes choices on the basis of belief, this part of the label therefore matters as much as the ingredient list. If you think required label information is missing, do not buy the product and report it to the Ministry through the Reliable Food mobile application or the ALO 174 Food Line.

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Yes. Under legislation that took effect on 1 January 2021, industrially produced trans fat in foods offered to the final consumer may not exceed 2 percent of the total fat. Trans fats that occur naturally in fats of animal origin are excluded from this limit. The limit is set within the Turkish Food Codex and is subject to official control. According to the Ministry, the reason for the rule is that high trans fat intake can increase the risk of cardiovascular disease. So it is not the case that all trans fat is banned; there is a legal ceiling for the industrially produced kind.

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Yes, this is treated as a public health policy area in Türkiye. The World Health Organization recommends that daily salt intake stay below 5 grams per person; according to figures given by the Ministry, average daily salt intake in Türkiye fell from roughly 18 grams in 2008 to below 10 grams in 2020 through legislation and awareness work. As part of this, salt levels were reduced in widely consumed products such as bread, cheese, olives, tomato paste, red pepper flakes and kavurma. Salt packaging must now carry the statement "Reduce salt, protect your health", and adding sugar to fruit juices was prohibited. On the consumer side, the Ministry points to reading the label and the nutrition declaration and watching portion sizes as the most effective steps.

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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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Canning is a heat treatment applied to make food microbiologically safe and to extend its shelf life, and the product is processed in season while still fresh. During the heat treatment there can be partial losses in some vitamins, particularly vitamin C and the B group. Basic nutrients such as protein, calcium, fibre and many minerals are, however, largely preserved. According to the scientific work cited by the Ministry, canned foods produced to proper technique can have nutritional values comparable to fresh or frozen foods. So the belief that canned food loses its nutritional value entirely is widespread but not accurate; canned goods produced under compliant conditions can be part of a balanced diet.

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According to the Ministry, cooking time is related to the bird's breed and age rather than to how natural it is. The breeds widely raised in industry, known as broilers, grow fast and reach slaughter weight in a short time, which is why they cook more easily and quickly. Village chickens are generally not from these fast-growing breeds; in a village setting the bird is first kept for egg production for a long period, so it is slaughtered at an older age. The longer cooking time comes from this difference in age and breed, and is not evidence that the product is more natural.

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The raw materials differ, but both yield white sugar that is chemically the same substance, namely sucrose. Although there are some technical differences in the production processes depending on the raw material, no difference in quality, safety or nutritional value has been reported between beet and cane sugars produced to international standards. The Ministry states that both types are assessed in the same way under the legislation. The idea that cane sugar is more natural or healthier is a common misconception; what matters for health is a balanced intake rather than the source of the sugar. This comparison is not a halal assessment; for the halal status of a specific product, check the manufacturer's halal certificate.

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Milk and dairy products do not cause indigestion or bloating in everyone; such complaints mostly occur in people with lactose intolerance. Lactose, which occurs naturally in milk, is digested with the help of the enzyme lactase; in some people this enzyme is not produced in sufficient amounts for genetic reasons, so lactose is not fully broken down and symptoms such as gas, bloating and abdominal pain can appear. The Ministry notes that this is not a disease but a common genetic feature of digestion. Fermented dairy products such as yoghurt, kefir, ayran and especially hard cheeses contain markedly less lactose than milk and are usually tolerated more easily. People with lactose intolerance therefore do not need to give up dairy altogether; a balanced intake is possible by choosing lactose-reduced milk and low-lactose fermented products. If you have persistent digestive complaints, discuss them with your doctor.

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According to the Ministry, two main raw materials are used for sugar production in Türkiye: sugar beet and maize. Sugar beet yields beet sugar, that is sucrose, while maize is used for starch based sugars such as glucose syrup and isoglucose (high fructose corn syrup, HFCS). This is why the common belief that sugar in Türkiye is made from beet alone is incomplete. Beet sugar and maize based sugars differ in raw material and production method, yet both are produced and placed on the market under the rules and controls set by legislation. This explains the raw material and regulatory side only; it is not a halal assessment, and halal suitability should be checked through the producer's certification.

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Sweetness depends on the amount of sugar, not on crystal size. All white sugar placed on the market is of standard quality, so the same weight of coarse and fine crystal sugar gives the same sweetness and there is no difference between factories. What changes with crystal size is volume: the same weight of coarse crystal sugar takes up more space, while fine crystal sugar takes up less. Household measures such as a teaspoon, a tablespoon or a glass are based on volume rather than weight, so the same spoon can hold different weights of sugar. That is why fine and coarse crystal sugar measured with the same spoon can taste differently sweet.

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Salt is traditionally used in olive production to develop flavour, control fermentation and provide microbial stability; it slows spoilage and helps extend shelf life. As production technology has advanced, however, it has become possible to produce olives with lower salt content or by alternative processing methods. In these methods product safety and quality are maintained through suitable production conditions and control processes. The amount of salt used can vary with the olive variety, the production method and the intended product characteristics. So it is not correct to assume that olive production always requires a very high amount of salt.

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Not always. The bitter taste of olives comes from phenolic compounds that occur naturally in the fruit, above all oleuropein; an olive can contain more than twenty different phenolic compounds. Freshly picked olives are far too bitter to eat, so processing reduces part of these compounds and makes the fruit edible. Phenolic compounds are part of the natural structure of the olive and are associated with antioxidant properties, which means olives with a slight bitterness may retain more of them. The absence of bitterness therefore does not on its own indicate higher quality; taste and personal preference are decisive when choosing olives.

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No. A dark olive pit is related to the ripeness of the fruit. As the olive ripens on the tree, the phenolic compounds it naturally contains move inward starting from the skin; as ripening progresses these natural compounds can reach the pit and darken its colour. A black pit therefore points to the natural ripening process, not to the use of dye. The overall colour of an olive can also vary with ripeness, variety and the processing method applied. The separate question of why olive flesh turns black is covered in another entry.

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No. Because milk and dairy products are rich in calcium, they support bone development in early years and continue to benefit bones at later ages as well. These products also provide other nutrients such as protein and vitamins, which makes them important for adequate and balanced nutrition. The Ministry recommends that people of every age group who are not allergic to milk components such as lactose or casein consume milk and dairy products. Anyone with an allergy or sensitivity to milk components should decide on consumption together with their physician or dietitian.

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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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Yes, a limit is set by legislation. Standard bread, bran bread, bread made with wholemeal flour, wholemeal bread and sourdough bread may be placed on the market at a minimum of 200 grams and in increments of 10 grams. The aim of the rule is to prevent consumers from being misled, to provide a nationwide standard in bread production and to reduce bread waste. Wherever bread is sold, its weight must be clearly stated so that consumers are informed correctly. If the weight is not stated or bread is sold contrary to the legislation, the matter can be reported to the competent authorities.

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Halal certification is the work of bodies that assess whether a product or service complies with halal requirements and then issue a certificate. Halal accreditation looks one level higher: the Halal Accreditation Agency of Türkiye (HAK) evaluates those conformity assessment bodies against nationally and internationally recognised technical criteria, confirms their competence, and audits and monitors them at regular intervals. In short, a certificate concerns the product, while accreditation concerns the body that issued it. This two-tier structure lets you ask whether the halal certificate in front of you came from a body that is itself supervised. This explains an administrative framework only; it is not a religious ruling about any particular product.

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In Türkiye, halal accreditation services may only be provided by the Halal Accreditation Agency (HAK), which was established as the sole authorised institution in this field. Its legal basis is Law No. 7060 on Certain Arrangements Concerning the Halal Accreditation Agency; some of its articles were amended by Law No. 7408, published in the Official Gazette on 4 June 2022. HAK accredits halal conformity assessment bodies based in Türkiye and abroad, and it sets and applies the criteria used in this field. It also represents Türkiye before international and regional accreditation bodies and signs mutual recognition agreements.

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The Halal Accreditation Agency publishes an up-to-date list of the halal conformity assessment bodies it has accredited on its own website. The list shows each body's name, place of activity, accreditation number and status, together with the issue and expiry dates of the accreditation, and the scope can be viewed separately. Because an accreditation may be active, suspended or withdrawn, checking the issuing body's name against this list is the most practical step. This check concerns the body's accreditation only; the scope and validity of the product's own certificate must still be read from the certificate itself.

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According to the Halal Accreditation Agency's own corporate description, halal today is not limited to food products. Demand for halal certification arises across a wide range of sectors, including finance, textiles, pharmaceuticals, cosmetics, logistics and tourism. The Agency also stresses that the concept of halal covers being wholesome, hygienic and of good quality at every stage from production until the product reaches the consumer. Halal assessment is therefore a process that looks at the whole supply chain rather than at a single ingredient.

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SMIIC is the Standards and Metrology Institute for Islamic Countries, established under the Organisation of Islamic Cooperation (OIC). Because a common, harmonised language has not yet been built between countries in halal certification, differing standards and certification systems can turn into technical barriers to international trade. The Halal Accreditation Agency regards the wider adoption of the OIC/SMIIC standards, prepared with contributions from OIC member states, and the creation of a harmonised accreditation system as key to reducing those barriers. The Agency's own accreditation processes are also conducted on the basis of these standards.

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The Halal Accreditation Mark is the symbol used by a halal conformity assessment body accredited by the Halal Accreditation Agency in the reports and halal certificates it issues. Accredited bodies are also entitled to use the mark in printed and visual documents and in promotional and advertising material. The rules that must be followed when referring to the mark in writing or in images are set out in the logo usage and traceability guide published by the Agency. If those rules are not observed, the Agency may request corrective action, suspend or withdraw the accreditation, and publicly announce the non-compliant practices.

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The Ministry of Trade has moved the inspection of imported products bearing halal claims onto TAREKS, the risk-based control system for foreign trade. The Communique on Import Inspection of Products with Halal Conformity Certificates (Product Safety and Inspection: 2026/35), which sets the legal and administrative framework for these inspections, has been published in the Official Gazette. According to the Halal Accreditation Agency's announcement of 25 June 2026, the new legislation enters into force three months later, and TAREKS will then be used to check whether a product was certified by a body accredited by the Agency. This requirement is not limited to the list annexed to the Communique: it applies to every imported product placed on the market bearing a halal claim.

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The numbers inside the triangular recycling symbol on plastic food packaging indicate which raw material the plastic is made from. In other words, the figure is information about the type of material, not a grade of quality, safety or healthiness. According to the Ministry of Agriculture and Forestry, this numbering is a voluntary practice and the subject falls within the remit of the Ministry of Environment, Urbanisation and Climate Change. For that reason, no conclusion about the safety or the halal status of the food inside the pack can be drawn from the number in the triangle.

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No. The Halal Accreditation Agency of Türkiye (HAK) does not issue halal certificates; certification falls outside its remit. Halal certificates are issued by conformity assessment bodies, commonly called certification bodies. HAK's role is to audit and monitor those bodies and then accredit them, that is, to confirm that they are technically competent to issue certificates. A company seeking a halal certificate for a product or a site therefore applies to a certification body rather than to HAK, while the current list of bodies accredited by HAK is published on the Agency's own website.

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The Agency rejects this idea explicitly in its own statements: HAK is not a religious ruling authority and does not decide what is or is not halal. Its work is to accredit, against the relevant standards, those bodies that operate under those standards and issue halal certificates, that is, to grant them the permissions they need to certify and then to audit them. The aim is to help build a certification structure that is recognised internationally and visible to consumers. Accreditation is therefore an administrative and technical framework; it contains no religious ruling about a product. Whether a given product is halal must be assessed separately, by looking at which body issued the certificate and against which standard.

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According to the Halal Accreditation Agency, no such conclusion should be drawn. In Islamic jurisprudence halal means what is not forbidden, what is permitted and what complies with the rules, and the definition also covers a product's compliance with health and cleanliness criteria (tayyib). Certification carried out by bodies accredited by HAK covers not only compliance with Islamic rules but also the requirements of internationally recognised food safety and hygiene standards. By contrast, the only thing that can be said about a product without a certificate is that it has not been certified; it does not follow that the product is not halal. Where you are unsure, reading the ingredient list and, if necessary, asking the manufacturer is a sounder approach than inferring a ruling from the absence of a certificate.

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For bodies requesting halal accreditation from HAK, the assessment, audit, approval and monitoring processes are conducted around the OIC/SMIIC standards and the ISO standards referenced within them. Those standards are prepared by the Standards and Metrology Institute for the Islamic Countries, which operates under the Organisation of Islamic Cooperation, and the halal texts frequently refer to ISO standards. In addition, HAK publishes its own application documents, and applicant bodies are expected to meet the requirements defined there alongside the standards themselves. The rules to be followed on matters such as application, audit planning and use of the accreditation mark are set out in those documents. This places the certification practices of different bodies on a shared technical basis.

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HAK currently runs three different halal accreditation programmes. Bodies that certify products and services as halal, bodies that certify people who will work as auditors or experts in the halal field, and laboratories that carry out tests for halal conformity may all apply to the Agency. The Agency's programme page also carries a heading for proficiency testing providers in the halal field. For each programme, the underlying OIC/SMIIC standard and the mandatory HAK application documents are set out separately. The legal framework for the programmes is drawn by the Regulation on the Accreditation of Halal Conformity Assessment Bodies, published in the Official Gazette of 16 October 2019, issue 30920.

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Yes. A body applying for accreditation first goes through verification of its documents and information, and then through an on-site assessment consisting of an office audit and a witness audit. A body that earns an accreditation certificate is not left there: it undergoes regular surveillance audits at least once a year. The rules and procedures of the process are set by the Regulation on the Accreditation of Halal Conformity Assessment Bodies, published in the Official Gazette of 16 October 2019, issue 30920, while the application guides and reference documents are published on HAK's website. Because oversight is continuous, a body's accreditation status can change over time, so it is worth checking the body named on your certificate against the Agency's current list.

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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.