All you should know before exporting to Turkey

Transcription

1 All you should know before exporting to Turkey

2 Contents 1 Certification Purpose of specific Export Certificates Specific Attestations Required On Export Certificates Certificate s Legal Entry Requirements Other Certification/Accreditation requirements Electronic Copies or outline of Export Certificates Rules for Labeling and Marking Group 1 labeling format Energy Value Group 2 labeling format Energy Value Other Labeling Information Labeling of small packaged foods Labeling of the External Packages Labeling of the Dispersion Packages Regulations regarding Contaminants in foodstuffs Definitions General Provisions: Regulations regarding Food Additives Other Than Colors and Sweeteners Labeling Additives Food Additives Permitted In Foods For Infants And Young Children Annexures Annex 1 Energy Conversion Factors Annex 2 Nutrition Reference Values Annex 3 Declaration Of Energy And Nutrients On The Labeling Annex 4 Nutrition Claims Relating To Nutrients Annex 5 Classification Names Of Food Additives Annex 6 Products For Which Indication Of Expiry Date Is Not Obligatory Annex 7 Allergenic Ingredients Annex 8 Health Claims... 33

3 5.9 Annex 9 Microbial Toxins Annex 10 Metals And Metalloids Annex 11 Foreign Substances And Compounds Annex 12 Food Additives Generally Permitted For Use In Foodstuffs Annex 13 Foodstuffs In Which A Limited Amount Of Additives Stated In Annex 12 May Be Used Annex 14, Part A, Conditionally Permitted Preservatives And Antioxidants Sorbates, Benzoates And P Hydroxybenzoates Annex 15 ;Part B; Sulphur Dioxide And Sulphites Annex 15 ; Part C; Other Preservatives Annex 15 ;Part D ; Other Antioxidants Annex 18 Other Permitted Additives Annex 19 Carriers And Carrier Solvents Annex 20 Food Additives Permitted In Infant Foods Infant Formulae Annex 21 Food Additives Used In Follow On Foods And Formulas Annex 22 Food Additives Used In Supplementary Foods For Infants And Young Children Annex 23 Food Additives Used In Foods For Infants And Young Children For Special Medical Purposes Annex 24.A Phytosanitary Certificate Annex 24.B Dioxine Certificate Annex 24.C Health Certificate Annex 22.D Certificate Of Free Sale Annex 22.E Certificate Of Free Sale Annex 22.F Certificate Of Health Annex 22.G Veterinary Cerificate Annex 22.H Health Export Certificate For Animal Products

4 1 Certification The list of certificates required for different products, the attestation required on the certificate and the ministry that issues the certificate is listed in the Export certificates matrix that follows: Product Title of Certificate Attestation Required on Certificate Purpose Requesting Ministry Cotton Phytosanitary Certificate Product is free from the quarantine pests The cotton is free Health Certificate Ministry of Agriculture from plant material Grains (wheat, Phytosanitary Product is free from Health Ministry of barley, corn rice) Certificate the quarantine pests Certificate Agriculture Oilseeds (soy, sunflower, Phytosanitary Certificate Product is free from the quarantine pests Health Certificate Ministry of Agriculture cotton) Oils (soy, sunflower, Health Certificate The product is found in conformity with the Health Certificate Ministry of Agriculture cotton) state sanitaryepidemiological rules Meals (soy, sunflower, cotton) Health and Dioxin Free Certificate No PCDD* were detected above blank levels Heath Certificate Ministry of Agriculture The commodity is free from dioxin Alcoholic beverages Certificate of Free Sale The product is freely sold and suitable for Heath Certificate Ministry of Agriculture human consumption Alcoholic Certificate of N/A Authenticity Ministry of

5 Beverages Origin Customs Pet food Health Certificate Certified pet food does not contain any ruminant origin material. Heath Certificate Ministry of Agriculture Canned foods Certificate of Free Sale Freely sold and good for human consumption Health Certificate Ministry of Agriculture Seafood Health Certificate Does not come from toxic species or species Health Certificate Ministry of Agriculture containing biotoxins. Aquaculture hatchery products Health Certificate Does not come from toxic species or species containing biotoxins. Health Certificate Ministry of Agriculture Vegetable Certificate of The product contains Health Ministry of juices Free Sale no harmful constituents and is fit Certificate Agriculture for human consumption. Non Alcoholic Beverages Health Certificate The product is fit for human consumption. Health Certificate Ministry of Agriculture Sports Drinks Health Free from any Health Ministry of Certificate microbiological risk Certificate Agriculture Energy Drinks Health Certificate The product is free from harmful substances and fit for Health Certificate Ministry of Agriculture human consumption.

6 Food supplements Health Certificate The name of the producer and the product need to be listed. Health Certificate Ministry of Health Feed Health The commodity is Health Ministry of Additives Certificate free from dioxin Certificate Agriculture Dairy products Veterinary The U.S. is free of foot Health Ministry of Certificate and mouth disease. Certificate Agriculture Dairy and Animal products Certificates of Analyses Physical, chemical, microbiological and heavy metal specifications. Health Certificate Ministry of Agriculture Tallow Health The U.S. is free from Health Ministry of Certificate foot and mouth, rinderpest and Certificate Agriculture contagious bovine pleuropneumonia. Semen Health Certificate The U.S. has been free from rinderpest and foot and mouth Health Certificate Ministry of Agriculture diseases. Livestock** Veterinary The animal is free Health Ministry of Certificate from diseases i.e., BSE, FMD, rinderpest, Certificate Agriculture heartwater and contagious bovine pleuropneumonia. Nuts and Confectionary seeds Phytosanitary Certificate Product is free from the quarantine pests Health Certificate Ministry of Agriculture Wood Phytosanitary N/A Health Ministry of products Certificate Certificates Agriculture

7 * Note: PCDD stands for Polychlorinated Dibenzodioxins. There is zero tolerance for PCDD. **Note: Livestock imports from the USA are forbidden following the BSE incident. Presently, the GOT allows breeding livestock imports only from Sweden and Uruguay. 1.1 Purpose of specific Export Certificates The Turkish Ministry of Agriculture and Rural Affairs (MARA) requires below documents for certain products for health purposes, such as food safety and food quality: (Please refer to Annex 22 for sample documents) Phytosanitary Certificates are required for unprocessed agricultural products such as cotton, oilseeds, and grains. Phytosanitary Certificate is also required for nuts and confectionary seeds and for wood products. Phytosanitary Health Certificate is required for vegetable oils indicating that the product meets international sanitary requirements. Health certificates for crude oils need to indicate that the goods are fit for human consumption after further refining. Dioxin Free Certificate is required for protein meals imports to insure the safety of the product. Certificates of Free Sale are required for processed food imports such as canned food, vegetable juices, energy drinks, and food supplements. Health Certificates are required for non alcoholic beverages and sports drinks, for pet food and tallow imports. Health Certificates are required for seafood imports prepared by the National Oceanic and Atmospheric Administration (NOAA). Health Certificates are also required for feed additives and semen import. Certificate of Free Sale is required for alcoholic beverages to insure that the product is safe to consume. Certificate of Origin is also required for alcoholic beverages to insure authenticity. Certificate of Analysis is a test report that is required for dairy products i.e., cheese, butter and for animal products i.e., pork sausages showing compliance of the product with physical, chemical, microbiological and heavy metal specifications.

8 Veterinary Certificate is request for dairy products. (Please see Annex 22).This is also required for livestock imports. 1.2 Specific Attestations Required On Export Certificates In general, the standard APHIS wording on the phytosanitary and health certificates for above listed items (Export Certificate matrix) is accepted by Turkish Ministry of Agriculture. Signature and stamp of the certifying body is also required. In addition to this: Phytosanitary Certificate for cotton should carry ʺProduct is free from the quarantine pestsʺ and ʺThe cotton is free from plant materialʺ wording. Phytosanitary Certificate for grains and oilseeds should read, ʺProduct is free from the quarantine pests. Health certificates for oils should read, ʺThe product is found in conformity with the state sanitary epidemiological rules. Health and Dioxin Free certificate for oil meals should read, ʺThe product is found in conformity with the state sanitary epidemiological rules. The Certificate of Free Sale for alcoholic beverages should read, ʺThe product is freely sold and suitable for human consumption. Health certificates for pet food should read, ʺCertified Pet Food does not contain any ruminant origin material. Certificate of free sale for canned food should indicate ʺFreely sold and good for human consumption. Health certificates for seafood should read, ʺDo not come from toxic species or species containing biotoxins. Health certificates for vegetable juices should read, ʺThe product contains no harmful constituents and fit for human consumption. Health certificate for non alcoholic beverages should read, ʺThe product is fit for human consumption. Health certificates for sports drinks should read, ʺFree from any microbiological risk. Health certificates for energy drinks should read, ʺThe product is free from harmful substances and fit for human consumption. Veterinary certificates for dairy products should read, ʺThe US is free from foot and mouth disease. The health certificate for tallow should indicate, The U.S. is free from foot and mouth, rinderpest and contagious bovine pleuropneumonia. The product is of U.S. origin and manufactured from pure beef tallow from clinically healthy animals and can be used in the country of origin in the soup making industry. The maximum content of insoluble impurities of tallow does not exceed 0.15% of its weight.

9 The health certificate for semen should indicate that the U.S. has been free from rinderpest and foot and mouth diseases. The Feed Additives Health Certificates should indicate that the product is free from dioxin. The Veterinary certificate for livestock imports should indicate that the animal is free from diseases i.e., BSE, FMD, rinderpest, heartwater and contagious bovine pleuropneumonia. The phytosanitary certificate for nuts and confectionary seeds should indicate that the product is free from the quarantine pests. The phytosanitary certificate for wood products should indicate that the product is free from pests. 1.3 Certificate s Legal Entry Requirements All of the original certificates are needed to accompany the product at the time of entry. The validity of the import certificates vary according to the products: For unprocessed agricultural items and wood products, phytosanitary certificates are good for one shipment and limited to the period of shipment. For processed food items, in general, health certificates are good for one year. However, for some animal products like goose liver, poultry products, sausages and pork products and for some dairy products like cheese and butter, health certificates are valid for only four months and for one shipment. For canned food, health certificates are good for one year and for multiple shipments if the health certificates are not specific to one production lot. For live seafood, health certificates are valid for one single shipment. In most cases, MARA accepts export certificates that are issued by federal and also individual state authorities. MARA does not accept documents provided by the private companies or associations but requires documents provided by the official government agencies. If the manufacturers declarations regarding compliance to certain standards are confirmed by the government officials at the producers plant or region documents can be accepted. 1.4 Other Certification/Accreditation requirements The Phytosanitary Certificate for soybeans should carry information about phosphine gas fumigation and its concentration and duration of application. The Veterinary Certificate required for dairy products imports needs to indicate the exporter s name and address, product quantity, identification of shipment i.e., production lot numbers and importer s name and address.

10 The Health Certificate for sports drinks and pet foods are specific to a given shipment and need to contain information about the quantity. Since July 1, 2005 MARA is not approving pet food imports from Washington State and Texas. Pet food exports from the U.S. need to be produced and shipped from other states. Botanical names of the nuts and confectionary seeds products and production lot numbers should be written on the Phytosanitary Certificates. For almonds imports, MARA also requires a shippers export declaration, which should be provided and should state the export price. For seafood imports, the photocopy or the fax copy of the original health certificate needs to be provided to receive the import permit. The original copy should be provided with the shipment documents. The health certificates for aquaculture products for hatching need to be certified by the local Turkish Consulate. Meat imports are not allowed in Turkey. Imports of breeding dairy and breeding beef cattle from the U.S. are not allowed due to the BSE incidents. Imported soft wood logs need to be debarked and hard wood logs need to be fumigated. 1.5 Electronic Copies or outline of Export Certificates Please refer to Appendix 22 for electronic copies and outlines of Export Certificates

11 2 Rules for Labeling and Marking a) It is compulsory to state a labeling on the package of every foodstuff put on sale. b) Information on the labeling of a foodstuff must be expressed in a full, correct and understandable manner. c) Labeling language must be Turkish. Other official languages that are internationally recognized can also be used. d) All the lettering must be in an indelible character; color and size for easy reading and it must be printed, fixed or glued to the package firmly. In addition, other writing must not cover information that must be included on the labeling or pictures and it must not be cut off. e) The label, package and shape of the food must not be false, misleading or such that creates a false impression of the food s nature, characteristics, composition, quantity, shelf life, origin, and production methods; must not refer to effects and properties which the food does not possess; must not attest that the food is superior to foods that have similar characteristics; must not contain any graphic matter, figure or the like which can directly or indirectly lead to confusion by creating false impressions, or which can mislead the consumer, or make the consumer think that it is related to another foodstuff. The same also applies for the promotion and advertising of the foodstuff. f) The labeling of any foodstuff including special nutritional foodstuffs for particular nutritional uses shall not contain any statements indicating or implying that the foodstuff in question has properties to prevent illnesses, to cure and treat illnesses. The same also applies for the promotion and advertising of the foodstuff. g) Nutrition labeling; is not mandatory for foods unless a nutrition claim and/or health claim is made on their label, and in their presentation or advertising. h) Health claims set out in ANNEX 9 can be made for foodstuffs which possess the properties below altogether, on condition that they ensure the nutrients stated in ANNEX 4: Foods that are consumed as part of the daily diet, Foods that show provide the claimed effect in the quantity normally intended to be consumed in the diet, excluding claims related to sugar, Beverages in which the alcohol content does not exceed 1.2% by volume,

12 Foods, the composition of which contain no more than maximum amount of 3 g/100 g saturated fat, 400 mg/ 100 g sodium, 15 g/100 g added sugar, Foods, excluding vitamin C added fruit juices other than citrus, which, with no added vitamins and minerals, meet at least one of the vitamin A, vitamin C, calcium, iron, and protein values at a minimum rate of 10% of the daily recommended amount for the nutrition reference values set out in ANNEX 2. Foods that are not intended for particular nutritional uses i) Where nutrition labeling is provided the information to be given shall be declared according to the given format under Group 1 and Group 2. (The labeling requirements for Group 1 and Group 2 are as given below) 2.1 Group 1 labeling format Energy Value The amount of protein, carbohydrate and fat 2.2 Group 2 labeling format Energy Value The amounts of protein, carbohydrate, sugars, fat, saturated fats, fibre and sodium ı) Where a nutrition claim is made for sugars, saturated fatty acids, fibre and sodium, the information is provided according to Group 2. i) The energy value to be claimed is calculated by using the conversion factors in Annex 1. j) Nutrition labeling may also include the amounts of starch, polyols, mono unsaturated fatty acids, poly unsaturated fatty acids, cholesterol and one or a few of the minerals and vitamins listed in Annex 2. k) When a nutrition claim is made, the declaration of substances which are components of one of nutrients indicated in paragraphs (h) and (j) or belong to it, is compulsory. Where poly unsaturated and/or mono unsaturated and/or the cholesterol rate is given the amount of saturated fatty acids must also be indicated on the labeling. In this case, the indication of the amount of saturated fatty acids on the labeling is not considered a nutrition claim pursuant to paragraph (ı). l) Reductions achieved in energy or fat values of at least 25 % must be expressed with a phrase reduced or an equivalent phrase. m) In case table salt is not added to the products that are produced by adding salt in a traditional manner, the phrase no salt has been added must be inserted.

13 n) As indicated in Annex 3, the amount of nutrients must be expressed for each 100 g or 100 ml or for each package in case of single portion packages, for the quantity in question if the amount is stated for one use or for the portion if how many portions are contained by a package is indicated. However, vitamins and minerals must meet at least 15 % of Nutrition Reference Values specified by Annex 2 so that they can be included in this schedule. o) Information on vitamins and minerals must be given as a percentage of the recommended daily allowance given in Annex 2 for the quantities specified in subparagraph (n). Recommended daily allowance for vitamins and minerals can be given in a graphical form. p) When sugars and/or polyols and/or starches are stated, this statement must be made according to the form provided in Annex 3 immediately follow the declaration of the carbohydrate. r) When the type and/or amount of fatty acid and/or cholesterol rate is declared, this declaration must be made according to the form provided in Annex 3 immediately follow the declaration of total fats. s) The declared values are quoted as average values by taking the following information as a basis: The manufacturer s analysis of the food. Calculation from actual average value or its known value of the ingredients used. Calculation from generally recognized data t) The information covered by nutrition labeling must be given in one place and in the form of a table. If the labeling surface is not appropriate, the information can be given in a linear form as well. Such information must be printed on an easily seen place in legible and indelible manner. u) The conditions set out in Annex 4 must be taken into account in the declarations on the nutrients in the composition of the foodstuff. These conditions are not applied for drinking water and food supplements. v) For products meeting the minimum source value out of the values provided in the nutrients table, nutritional statements related to the functions of nutrients in the body can be included. 2.3 Other Labeling Information Compulsory information which must be included in the labeling of the foodstuffs is indicated below: a) Name of the foodstuff :

14 It must be indicated together with the name of the foodstuff or if such a name does not exist, sufficient and correct information must be presented to consumer providing an explanatory definition. No trade (name) title, trademark or names not reflecting the contents of the product can be used as the name of that product. For products that are specially processed or under certain physical conditions, applied processes or physical conditions must be stated together with the name of the product. b) List of ingredients Raw materials and food additives, which are used in production or preparation of foodstuffs and which are present in the final product even in altered form, must be indicated on the labeling in descending order according to the quantities used during production. The following provisions are applied for the statement of the ingredients of foodstuff: The ingredients which may be indicated by the group name in the list of ingredients are specified in Annex 5. The components in the compound ingredient are accepted as the ingredient of the food and may be written in the list of ingredients instead of the compound ingredient itself. However, if the compound ingredient is to be written in the list of ingredients, the composition thereof must be indicated alongside. Also, indication of the components of the compound ingredient is not mandatory if the compound ingredient: is defined in legislation and is less than 2% in the finished product, consists of a mixture of herbs and/or spices and is less than 2% in the finished product, is a food for which indication of the ingredients is not obligatory according to the legislation. Indicating the ingredients in the list of ingredients is not mandatory in the following cases; food additives which are carried from the ingredients of the food and which have no technological function in the final product, It is not compulsory for those food additives which are carried from food ingredients and which have no technological functions in the final product, processing aids, processing aids, substances which are not additives but just like processing aids, are used in the same way and for the same purpose, and which are present in the finished product even if in a altered form,

15 carriers of food additives and aromatic agents and the ingredients which are first moved away from the environment of food processing temporarily and later added to the environment in a manner not exceeding the quantity in its original form. The products, which are not compulsory to have a list of ingredients in their labeling, are indicated below: Products which consists of a single ingredient and which has a name expressing about their ingredients clearly Fresh fruits and vegetables including potatoes, which have been peeled and cut into pieces and subjected to similar treatments Carbonated waters, which have clearly indicating definitions that they have been carbonated. Fermentation vinegars which is obtained from a single product and into which no other ingredient has been added. Cheese, butter, fermented milk and cream, excluding fresh cheese and processed cheese, into which no ingredient has been added other than lactic products, enzymes and micro organism cultures or the salt needed for the manufacture. In the declaration of added water and volatile substances in the list of ingredients, their quantities in the final product are taken into account. The amount of added water is calculated by subtracting the weight of the ingredients except water from the total weight of the final product. However, if the quantity of water and volatile substances calculated in this manner does not exceed 5 % in the final product, it is not compulsory to be stated in the list of ingredients. It is not compulsory for water or filling material, which is first removed from the structure of any ingredient and then is added for the purpose of recycling water during production, to be stated in the list of ingredients. While the ingredients of dehydrated or concentrated foods to be consumed by preparing water addition are listed, their forms ready for consumption are taken into account and they are listed under the heading ingredients of the product ready for consumption. In case of any one of the items of the ingredients of a mixture containing various fruits and vegetables of almost same weight is not significantly dominant in proportion by weight, ingredients are listed by using a phrase in variable proportion of In case of any one of the items of the ingredients of a mixture containing various spices and herbs of almost the same weight is not significantly dominant in proportion by weight, ingredients are listed by using a phrase in variable proportion of

16 Because it has potential to contain gluten, starch contained in the ingredients must absolutely be stated with its vegetable origin. It is compulsory that the net amount of the main ingredient or group of ingredients, which is mentioned jointly with the foodstuff or which is highlighted by words, pictures or graphics on the labeling and which thus distinguish it from other similar products is stated on the labeling. Percentage rate of the ingredient or group of ingredients which is added at the stage of the production must be stated immediately next to the name of the foodstuff or in the list of ingredients together with the relating ingredient. Even if it is mentioned with the product, it is not compulsory for the net weights of ingredients or groups of ingredients such as spice and herbs mixtures that are added in a small amount at the stage of production to give aroma to food, to be indicated. Food additives must be indicated together with their functions according to the classification in Annex 6 of this Communiqué or with EC codes. If the additives used have more than one function, its function in the subject food is then indicated. However, modified starches must absolutely be indicated by their vegetable origin. Food flavorings shall be indicated as flavor(s) or by the name of the category or with the designation.. Flavored which defines the flavor in question. If there is a sweetener in the foodstuff, a phrase: contains sweetener must be included; if there are both sugar and sweetener, a phrase reading: contains sugar and sweetener must be inserted; if polyol of more than 10% is added to the foodstuff, a phrase reading: excessive consumption may lead to laxative effect must be used; if there is aspartame in the sweetener used, there must be a phrase: contains phenylalanine. The list of allergenic ingredients, which the indication on the label is obligatory, is given in ANNEX 8. These ingredients must clearly be indicated on the label even if they are present in the finished product in an altered form. However if the name of the relevant ingredient appears together with the name of the foodstuff, there shall be no need for an additional expression. Nonetheless, an ingredient used in the manufacture of a foodstuff and contained within the foodstuff in its original form or in altered form, which is comprised of the ingredients listed in ANNEX 8, must be indicated on the label. The same rules also apply for alcoholic beverages. Where the ingredient is present in the finished product at a proportion of less than 2%, it may be included in the list, following the other ingredients, regardless of the quantity added. Ingredients which are similar or which can be substituted with each other and which are used in the preparation or in the manufacture of a foodstuff may be indicated in the list of ingredients with the expression contains.. and/or.. provided that they do not alter the composition, nature or

17 specified weight of the foodstuff and that at least of not more than two ingredients are present in the finished product at a proportion of less than 2 %. This provision shall not be applied for the ingredients or additives listed in ANNEX 8. Where a solid foodstuff is presented in a liquid medium within its package, the drained net weight of the foodstuff shall be indicated. c) Net quantity It must be indicated in liquid foodstuffs in units of volume. For foodstuffs that are sold as items, quantities must be indicated as the number of items provided that they clean easily be seen and counted. The drained weight must be given for the solid foodstuffs that are prepared in liquid. If two or more separate packages containing the same product in the same quantities are presented for sale in a single package, the number of the packages inside and their net weights must be indicated on the labeling. However, if the individual packages is in a position allowing it to be seen and counted from outside and if the information regarding the net quality on any of them can be seen from outside, it is not compulsory to indicate the number and net quantity on the outside package. If two or more individual packages which cannot be sold separately are presented for sale in a single package, the total net quantity must be indicated. If there are significant losses in the volume or mass of the products which are sold by number or weight until they reach consumers, it is not compulsory the net quantity for such products. It is not compulsory to indicate the net quantity for products presented for sale in quantities less than 5 g or 5 ml excluding spices and herbs. Net quantity and drained weight of foodstuffs must be stated according to the metric system and their net quantities must conform to Annex 7 excluding those products sold to caterers or food production places. d) Name, registered trade mark and address of the manufacturer or packager company,

18 The name, registered trade mark of the manufacturer or packager and the address of the place of manufacture or packaging: business name, full address and registered trade mark of the manufacturer or packager, name and full address of the importer/exporter/distributor must be indicated. If contract manufacturing/packaging is being performed, then the name and address of the company contracting out for manufacture/packaging must be indicated. e) Expiry date It is determined according to the following rules: e.1) The expiry date of the foodstuff must be indicated in terms of day, month and year without being coded in the following manner. Shelf life Shorter than 3 months Between 3 to 18 months Longer than 18 months Expiry Date Day and month month and year year e.2) In accordance with shelf lives given in the first indent, expiry dates can be indicated in terms of day, month and year or month and year using the following phrase. It must be consumed until. e.3) The phrase: It must be consumed before.. must be incorporated for those foodstuffs which may quickly deteriorate microbiologically under normal conditions or after they are unpacked. The date that is stated in terms of day and month and shall be incorporated on the labeling is the last day for consumption of product. This statement must compulsorily be stated for the foodstuffs which may deteriorate quickly such as dairy products, cooked products which are consumed without being heated, smoked or cured fish or meat products ready for eating, ready toconsume foods, uncooked and semi cooked pastry products, products of poultry or fishery products and refrigerated products which are packaged by vacuum and modified atmosphere. e.4) If the indicated expiry date of the foodstuff depends on the special storage conditions, these conditions must be indicated beside the expiry date. e.5) The products for which the indication of the expiry date is not required are listed in Annex 8.

19 f) Lot number and/or serial number If code number, lot number or serial number are present, then they must be indicated. g) Date and number of production permission, registration number or date and number of import control certificate The date and number of production permission and registration number or import control certificate date and number which are issued by the relevant Ministry must be indicated on the labeling. h) Country of origin The name of the country must be specified for imported foodstuffs. i) Instructions for use and / or storage conditions if necessary In cases where there is a need for pre consumption operation, necessary preparation instructions to ensure correct use must be indicated on the table clearly. If the foodstuff requires special storage conditions apart from the indication of expiry date or shelf life, such conditions and instructions for use under such conditions must be indicated on the labeling. j) Quantity of alcohol for beverages containing more than 1.2 % alcohol by volume The quantity of alcohol must be indicated for beverages containing more than 1.2 % alcohol by volume. Information covered by subparagraphs (a), (c), (e) and (i) must be on the same place of the labeling of the foodstuffs. With respect to beverages containing more than 1.2 % by volume of alcohol; if they contain any of the ingredients listed in ANNEX 8, the label must include the expression contains.. following the designation of the ingredient. However, such an expression shall not be required if the said ingredient belongs to a specific category in the list of ingredients or if it is included in the name of the product. 2.4 Labeling of small packaged foods The information prescribed in the subparagraphs (a), (c), (e) of Other Labeling Information must be available on the same side of packages or containers for the largest surface of which is less than 10 cm2 and of recyclable glass bottles which are indelibly marked and which therefore does not exist any labeling. 2.5 Labeling of the External Packages The general provisions for labeling of the external packages are indicated below:

20 a) Name of the foodstuff: The commonly used name of the foodstuff or definitions such as type, kind, nature, etc., which determine its nature in addition to the name of the foodstuff. b) Expiry date of the foodstuff: The expiry date of the foodstuff must be indicated. c) Name and address of the manufacturer and place of production: The business name, full address, registered trademark of the manufacturer or packager or importer or exporter or distributor and place of production must be stated. d) Lot and/or serial number, code number, if it is present: Lot and/or serial number code number, if it is present, must be indicated. e) Number of inside packages: Number of inside packages must be indicated. f) If the information on the inside package can be seen from the external package, it is not compulsory to write it on the external package. g) If the number of the inside packages can easily be seen and counted from outside, it is not compulsory to indicate the number. 2.6 Labeling of the Dispersion Packages The information which must be indicated on the labeling of the dispersion packages so that foodstuffs can be transported easily and safely and they can be noticed easily when they reach their final destinations, is indicated below: a) Name of the foodstuff b) Gross weight c) Number of packages it contains

21 3 Regulations regarding Contaminants in foodstuffs These regulations cover mycotoxins and bacterial toxins; metals and metalloids and foreign substances and compounds that can be found in foodstuffs. 3.1 Definitions Food contaminants: means foreign substances from plant, animal and/or soil origin, residues of drugs, metallic and biological contaminations; plastic materials which are harmful to human health, detergent, disinfectant, residues of radioactive substance and all kinds of undesired substances, Mycotoxins: means toxic secondary metabolites that are produced in foodstuffs by certain moulds under certain environmental conditions, Bacterial toxins: means toxic metabolites that are produced in foodstuffs by certain bacteria under certain conditions, Metals and Metalloids: means chemical inorganic substances that can be found in the natural structure of foodstuffs or can contaminate the food by different means such as environment, technological processes and packaging materials, Foreign substance and compounds: means foreign substances found in foodstuffs that are from plant, animal and/or soil origin as well as all kinds of undesired chemical substance and compounds. 3.2 General Provisions: The general provisions on contaminants are as follows: a) The levels of contaminants in foodstuffs stated in the annex must not exceed the limits indicated in this annex at the time the foodstuffs are presented to market. b) The maximum levels indicated in the annexes apply to the edible parts of foodstuffs. c) On condition that the following provisions are taken into consideration for dried, diluted, processed foodstuffs or foodstuffs composed of more than one ingredient, excluding the products stated in paragraph (f) of this section, the maximum levels indicated in the annexes are applied.

22 These provisions are applied where no specific limit has been determined for dried, diluted, processed foodstuff or foodstuff in the form of a mixture. 1 Changes in the concentration of the contaminants as a result of the drying or dilution process, 2 Changes in the concentration of the contaminants as a result of processing 3 Relative rates of ingredients in the product 4 Analytical limit of amount determined. d) Taking into consideration the changes that may occur in the concentration of the contaminants as a result of the drying or dilution processes and relative rates of ingredients in the product, the maximum levels indicated in the annexes are also applied to baby and infant foods. e) Unless otherwise specified in sub paragraph no. 2 of paragraph (g) of this section, products that are inappropriate with regard to the maximum levels indicated in the annexes cannot be used as food ingredients in compound foodstuffs. f) Unless a certain limit has not been determined for fatty dried (dehydrated) fruits, fatty seeds (grains), dried fruits and processed foods produced from these as well as cereals or processed cereal products offered for direct consumption or used as a food ingredient, the maximum levels indicated in this annex are also applied for the processed form of these products. g) The following processes related to the mycotoxin levels in products stated in TABLE 1, ANNEX 10 have been prohibited. 1) Mixing of products that are conformable with the maximum levels in ANNEX 10 with products that exceed these levels; or mixing of products that will undergo a sorting or other physical process with products offered for direct human consumption or products that are a food ingredient. 2) Using hazelnut, peanut and other fatty dry fruits, fatty seeds (grains), fig and other dried fruits intended to be offered for direct consumption or to be used as an ingredient in the production of a foodstuff, as well as using processed foods produced from the above mentioned, cereal and cereal products and products that are not suitable to the maximum levels in milk, as an ingredient in the production of another foodstuff, 3) Detoxification of the products by chemical processes h) Maximum limits of metal and metalloids that can be found in foodstuffs must conform to the values stated in ANNEX 11.

23 ı) Maximum limits of foreign substance compounds that can be found in foodstuffs must conform to the values stated in ANNEX Regulations regarding Food Additives Other Than Colors and Sweeteners This section describes the regulations regarding the maximum permitted quantities and the rules concerning labeling of food additives other than colors and sweeteners, relative to its use in foodstuff. The following are not considered as food additives: 1) Products containing pectin and derived from dried apple pomace or peel of citrus fruits, or from a mixture of both, by the action of dilute acid followed by partial neutralization with sodium or potassium salts (liquid pectin), 2) Chewing gum bases, 3) White or yellow dextrin, roasted or dextrinated starch, modified starch by acid or alkali treatment, bleached starch, physically modified starch and starch treated by amylolitic enzymes, 4) Ammonium chloride, 5) Blood plasma, edible gelatine, protein hydrolysates and their salts, milk protein and gluten, 6) Amino acids and their salts other than glutamic acid, glycine, cysteine and cystine and their salts and having no additive function, 7) Caseinates and casein, 8) Insulin, 4.1 Labeling Additives The following information shall be stated on the packages and/or labels of food additives or compositions, in a legible and indelible way. Please refer to Annex

24 1. The name or the trade name and address of the manufacturer or packager or the vendor firm, 2. The name and EC number of the additive, 3. If the substance is as a mixture, the name, EC number and the position in decreasing weight order of each additive, 4. If various substances or food components have been introduced to the additive to facilitate its dilution, dissolving, standardization, sale or storage, the name, intended use of the introduced substance and the position each component in decreasing weight order, 5. The statement For use in food or another statement indicating that it will be used in food, 6. If necessary, special storage and usage conditions, 7. Usage instruction, 8. Lot or series number, 9. Net quantity, 10. Weight percentages of the components of which the usage in food is restricted, 11. If the additive is of animal origin, the species of the animal from which the additive has been obtained, 12. Date of production, 13. Expiry date in compliance with the Section on Packaging and Labeling 4.2 Food Additives Permitted In Foods For Infants And Young Children In vitamins, minerals and similar preparations added to formulae and supplementary foods for infants and young children may contain not more than 150 g/kg E 414 (acacia gum, gum arabic) and not more than 10 g/kg E 551 (silicon dioxide). Similarly, E 421 (mannitol) when used as a carrier for vitamin B12 should have a ratio of at least 1(B12 ) /1000 (mannitol). In the product ready for consumption, the amount of E 414 should not be more than 10 mg/kg. In coatings of vitamins, minerals and similar preparations containing polyunsaturated fatty acids E 301 (sodium ascorbate) may be used at level. In the product ready for consumption, the amount of E 301 should not be more than 75 mg/kg. The maximum levels of use indicated refer to foodstuffs ready for consumption prepared according to manufacturers instructions. Please refer to Annex 18 to Annex 21 for details on the quantities of the food additives that can be used.

25 5 Annexures 5.1 Annex 1 Energy Conversion Factors Substance Polyols Protein Fat Ethyl alcohol Organic acid Carbohydrate (excluding polyols) Conversion Factor 2.4 kcal/g 10 Kj/g 4 kcal/g 17 Kj/g 9 kcal/g 37 Kj/g 7 kcal/g 29 Kj/g 3 kcal/g 13 Kj/g 4 kcal/g 17 Kj/g 5.2 Annex 2 Nutrition Reference Values Substance Unit of measurement Quantity Allowed Protein (g) 50 Vitamin A (μg) 800 (1) Vitamin D (μg) 5 Vitamin E (mg) 10 Vitamin C (mg) 60 Thiamin (mg) 1.4 Riboflavin (mg) 1.6 Niacin (mg) 18

26 Vitamin B6 (mg) 2 Folic acid (μg) 200 Vitamin B12 (μg) 1 Biotin (μg) 0.15 Panthotenic acid (mg) 6 Calcium (mg) 800 Phosphorus (mg) 800 Magnesium (mg) 300 Iron (mg) 14 Zinc (mg) 15 Iodine (μg) Annex 3 Declaration Of Energy And Nutrients On The Labeling Energy and Nutrients Quantity per 100 g or per100 ml or per portion Energy (kcal and Kj) Protein (g) Fats (g) Mono unsaturated fatty acids (g) Poly unsaturated fatty acids (g)

27 Saturated fatty acids (g) Cholesterol (mg) Carbohydrates (g) Sugars (g) Polyols (g) Starch (g) Fiber (g) Sodium (mg) Vitamins (mg) Minerals (mg) 1 μg Vitamin A (Retinol) = 6 μg ß Carotene 5.4 Annex 4 Nutrition Claims Relating To Nutrients Component Claim Condition Energy Low Less than 40 kcal (170 Kj) per 100 g of solid food Less than 20 kcal (80 Kj) per100 ml of liquid food Fat Energy Free Low Fat Free Less than 4 kcal per 100 ml of liquid food Less than 3 g per 100 g of solid food Less than 1.5 g per 100 ml of liquid food Less than 0.5 g per 100 g of solid food or 100 ml of liquid food Saturated fat Low (1) Saturated Fat Free Not less than 1.5 g per 100 g of solid food Not less than 0.75 g per 100 ml of liquid food Less than 10 % of energy Less than 0.1 g per 100 g of solid food and 100 ml of liquid food

28 Cholesterol Low (1) Cholesterol free Less than 0.02 g per 100 g of solid food Less than 0.01 g per 100 ml of liquid food Less than per 100 g of solid food or per 100 ml of liquid food Both claims must meet the conditions for low saturated fat Sugars Sugar free Less than 0.5 g per 100 g of solid food or per 100 ml of liquid food Sodium Fiber (g) Protein Vitamins and Minerals Low Very low Sodium free Source High Source High Source High Less than 0.12 g per 100 g Less than 0.04 g per 100 g Less than g per 100 g Not less than 3 g per 100 g or 1.5 g per 100 kcal Not less than 6 g per 100 g or 3 g per 100 kcal Not less than 10 % of the Nutrition Reference Value per 100 g of solid food Not less than 5 % of the Nutrition Reference Value per 100 ml of liquid food Not less than 5 % of the Nutrition Reference Value per 100 kcal Two times of the values for source Not less than 15 % of the Nutrition Reference Value per 100 g of solid food Not less than 15 % of the Nutrition Reference Value per 100 ml of liquid food Not less than 5 % of the Nutrition Reference Value per 100 kcal Two times of the values for source (1)Trans fatty acids must also be taken into account.

29 Annex 5 Ingredients Which May Be Designated By The Name Of The Category In The List Of Ingredients DEFINITION Refined oils (other than olive oil, pig fat, cattle fat) Mixtures of flour obtained from two or more cereal species Starches (physically modified by means or by enzymes) All species of fish which are used as ingredients in the foodstuff although they are not directly mentioned in the food name or description All types of cheese which are used as ingredients in the foodstuff although they are not directly mentioned in the food name or description All spices not exceeding 2 % of the foodstuff by weight All herbs or plants of herbs not exceeding 2 % of the foodstuff by weight All types of gum mixtures used in production of gum base for chewing gum All types of baked and crumbled cereal products intended for bakery All types of saccharose Anhydrous dextrose or dextrose monohydrate Glucose syrup and anhydrous glucose syrup All types of milk protein (caseins, caseinates and whey proteins) and mixtures thereof Pressed of refined cocoa butter All types of wines NAME OF CATEGORY Oil together with either the adjective vegetable or animal as appropriate an indication of their specific vegetable or animal origin The adjective hydrogenated must accompany the indication of a hydrogenated oil Flour Together with the list of the cereals from which it is obtained in descending order Starch Fish Cheese Spice(s) or mixed spices Herb(s) or mixed herbs Gum base Crumbs or rusks/biscuits Sugar Dextrose Glucose syrup Milk proteins Cocoa butter Wine

30 5.5 Annex 5 Classification Names Of Food Additives Antioxidants Flavor enhancer Acid Acidity regulators Emulsifier Emulsifying salts (1) Bulking agent Propellant gas Gelling agent Preservatives Thickener Raising agent Anti foaming agent Foaming agents Modified starch (2) Humectants Glazing Agent Color Stabilizer Firming Agent Sweetener Flour treatment agent (1) Only for processed cheeses and products based processed cheeses

31 (2) Specific name or EC code is not obligatory to be indicated 5.6 Annex 6 Products For Which Indication Of Expiry Date Is Not Obligatory All fresh fruits and vegetables including potatoes, which are not subjected to any treatment such as cutting, peeling, etc., excluding sprouting seeds, legumes, etc. Wine, liqueur wines, sparkling wines, aromatised wines, such products obtained from fruits other than grapes and beverages which CN codes are , and and beverages produced from grape and grape musts Beverages containing 10 % or more by volume of alcohol. Vinegar Cooking salt Soft drinks, fruit juices, fruit nectars and alcoholic beverages which are supplied to mass caterers, have been packaged more than 5 liters. Bakers or pastry cook wares such as bread, cakes, cookies, bagels, buns, which given the nature of their content are normally consumed within 24 hours after production. Solid sugars such as crystallized and lump sugars Confectionary products containing only flavored and/or colored sugars Chewing gums and chewing products Ice cream served in portions 5.7 Annex 7 Allergenic Ingredients Ingredients Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybridized strains) and products thereof Excluded products Wheat based glucose syrups including dextrose Wheat based maltodextrins Glucose syrups based on barley Cereals used in distillates for