12 September 2015 SATURDAY
Number : 29473
From the Ministry of Food, Agriculture and Livestock:
DIRECT EGGS OF SMALL QUANTITIES
REGULATION ON SUPPLY
(1) The purpose of this Regulation is to determine the issues related to the direct supply of small amounts of eggs by the producer to the final consumer or to local retailers who directly sell them to the final consumer.
(1) This Regulation covers the food business operator responsible for primary production who directly supply the eggs produced in small quantities to the final consumer or to local retailers who directly sell them to the final consumer.
(2) This Regulation is applied in a way that does not contradict the provisions of the legislation on animal health and animal welfare.
(1) This Regulation has been prepared on the basis of Article 44 of the Veterinary Services, Plant Health, Food and Feed Law dated 11/6/2010 and numbered 5996.
(1) Article 3 of Law No. 5996, Food Hygiene Regulation dated 17/12/2011 and numbered 28145, Regulation on Registration and Approval of Food Businesses and Special Hygiene Rules for Animal Foods dated 27/12/2011 and numbered 28155 In addition to the definitions in the Regulation, in this Regulation;
a) Business number: A number consisting of 14 digits in total, together with a two-digit country code and a 10-digit number followed by a two-digit provincial traffic code, given to poultry businesses by the Ministry's provincial / district directorates while being recorded in the computer-aided database of the Ministry,
b) Prepackaged eggs: Except for eggs that are packaged in line with the request of the consumer at the place of sale or eggs that are prepackaged for direct sale; Eggs that are packaged in such a way that the package covers the egg (s) completely to be presented to the end consumer or the local retailer, the contents of which cannot be changed in any way without opening or changing the package, and the egg contained in the package in which it was placed before being offered for sale,
c) Poultry business: A commercial livestock establishment owned by real and legal persons where poultry animals are housed, raised, cared for and fed for egg production at the same address,
ç) House number: While being recorded in the computer-aided database of the Ministry, the sequence number such as 1, 2, 3, ... given by the provincial / district directorates of the Ministry to the flocks in each poultry house,
d) Local marketplace: The market places within a 50-kilometer radius where the egg production facility is accepted as the center and where only direct sales are made to the final consumer,
e) Local retailer: The retail food business operator, whose egg production facility is accepted as the center, is located within a 50-kilometer radius and only makes direct sales to the end consumer,
f) Competent authority: Provincial directorate of the Ministry in the execution of the works and procedures within the scope of this Regulation, the district directorate of the Ministry if authorized by the provincial directorate, the Ministry in the inspection and supervision of these works and transactions,
(1) Food business operator responsible for primary production that supplies small amounts of eggs directly; only supplies eggs obtained from its own production in small quantities directly to the end consumer or local retailer, to cover the entire production.
(2) The food business operator responsible for primary production supplies eggs obtained from poultry other than domestic chicken (Gallus gallus var. Domesticus) and domestic chicken directly to the final consumer at the production site or in local market places.
(3) Only eggs obtained from domestic chickens (Gallus gallus var. Domesticus) are offered to local retailers.
(4) Local retailer; It cannot supply the eggs it procures from the food business operator responsible for primary production within the scope of this Regulation to another food establishment, only directly supplies it to the end consumer, or processes, processes or stores it for sale to the end consumer in its establishment.
(5) The food business operator responsible for primary production cannot supply small amounts of eggs within the scope of this Regulation over the internet.
(6) Food business operators responsible for primary production who want to supply small amounts of eggs directly must obtain a permit and number from the competent authority in accordance with Article 6 of this Regulation.
Permission procedures and principles
(1) Food business operator responsible for primary production who wishes to supply small amounts of eggs directly applies to the competent authority with the petition and declaration stated in Annex-1.
(2) The competent authority examines the application. In case the information in the declaration is incomplete or incorrect, the deficiencies are notified to the applicant with an official letter by the competent authority. If the deficiencies are not completed within one month, the application is rejected.
(3) If the application is found appropriate, the food business operator responsible for primary production is given the license and number in Annex-2. Food business operators responsible for primary production who have this permit document and number are processed in accordance with the provisions of Article 12 of the Regulation on Registration and Approval of Food Businesses.
(4) The competent authority establishes the list of food business operators responsible for primary production that have received permission from the Ministry to directly supply small amounts of eggs and keeps these lists updated.
(5) The permits of food business operators responsible for primary production that do not operate in accordance with the provisions of this Regulation shall be canceled.
(1) The total amount of eggs that can be supplied to the final consumer and local retailers by the food business operator responsible for primary production cannot exceed 1,500 on a weekly basis for each livestock establishment.
(2) Small amounts of eggs; It is the amount of eggs obtained from each livestock holding with a maximum of 250 poultry.
General and special hygiene requirements
(1) The food business operator responsible for primary production takes the necessary measures to protect eggs against contamination.
(2) The food business operator responsible for primary production must comply with the provisions specified in the relevant legislation regarding hazard control in primary production and related activities, including the following:
a) To take measures to control contamination caused by feed, veterinary medical products, storage and wastes.
b) To take measures regarding animal health that may affect human health, including programs involving the control and monitoring of zoonoses and zoonotic agents.
(3) The food business operator responsible for primary production takes adequate measures in the following matters:
a) Cleaning, keeping clean and, where necessary, disinfecting all facilities used in connection with primary production or related activities.
b) Cleaning, keeping clean and, when necessary, disinfecting equipment, containers, containers and vehicles.
c) Prevention of other animals, insects and rodents that may cause contamination.
ç) Storing and disposing of wastes in a separate place to prevent contamination.
d) Use of feed additives and veterinary medicinal products as specified in the relevant legislation.
(4) Eggs are collected immediately after spawning where appropriate. However, if this is not possible, eggs are collected at least once a day. The collected eggs are immediately removed from the environment where the animals are located.
(5) Eggs cannot be washed or cleaned by any other method, subjected to oiling and cooled to temperatures lower than +5 ⁰ C.
(6) Eggs; They are stored, stored, transported and offered for sale in clean, dry, free from foreign odors and not exposed to impacts, contamination and direct sunlight, protected from large temperature fluctuations.
(7) Eggs to be supplied directly by the food business operator responsible for primary production meet the following requirements:
a) It should have a unique taste, odor and color.
b) It should not be rotten and putrid
c) Egg shells must be clean, fully completed their structural development and undamaged.
ç) In light examination; The yolk should appear in the form of a round shadow in the center, it should not be distinctly separated from the center when the egg is rotated and should not contain foreign matter, and the air gap of the egg should be fixed, not higher than 6 mm in the domestic chicken egg
d) Egg whites; It should be clear, transparent and gel-like, and should not contain foreign matter.
e) Eggs should not be incubated.
f) Egg content should not contain visible embryos.
(8) The tools and containers and packaging / packaging materials used in the transport and treatment of eggs cannot be a source of contamination for eggs.
(9) Eggs are delivered to the end consumer within a maximum of twenty-one days from the date of laying. The expiry date of eggs cannot be more than twenty-eight days from the date of ovulation. If the eggs with different spawning dates are offered for sale together, the first laying date is taken into account when determining the expiry date.
Packaging and labeling
(1) Eggs can be offered to the final consumer in the following ways:
a) By placing in disposable material suitable for contact with food or material provided by the consumer, in line with the request of the consumer during the sale to the end consumer.
b) By being prepackaged for direct sale.
c) As prepackaged eggs.
(2) Eggs are supplied to the local retailer as prepackaged eggs in disposable packaging / packaging material suitable for food contact.
(3) During the supply of eggs to the final consumer as specified in sub-clauses (a) and (b) of the first paragraph of this article; The following information is presented in a way that the consumer can easily see and read:
a) Name and surname or commercial title, address and establishment and poultry house number of the food business operator responsible for primary production.
b) The type of poultry to which the eggs belong.
c) The date of ovulation.
ç) Expiry date of eggs.
d) Permit date and number.
(4) In the supply of prepackaged eggs to the final consumer or local retailer, the information in the third paragraph is included on the packaging of the food or on a label affixed to the packaging.
(1) In addition to the records specified in the first and second paragraphs of Article 9 of the Food Hygiene Regulation, the food business operator responsible for primary production keeps the following records:
a) Total number of poultry in the enterprise.
b) Daily egg production amount.
c) Weekly egg quantity sold directly to the end consumer.
ç) The business registration numbers of the local retailers where the eggs are sold, the weekly egg quantity sold to each retailer and all kinds of sales documents.
(2) Records and documents are kept by the food business operator responsible for primary production for a period of at least twelve months from the end of the calendar year they belong.
(1) The provisions regarding the classification, stamping and packaging of eggs within the scope of the Turkish Food Codex Egg Communiqué published in the Official Gazette dated 20/12/2014 and numbered 29211 are not applicable to eggs offered within the scope of this Regulation.
(1) This Regulation enters into force on the date of its publication.
(1) The provisions of this Regulation are executed by the Minister of Food, Agriculture and Livestock.