UNOFFICIAL TRANSLATION Communiqué From the Ministry of Food, Agriculture and Livestock: TURKISH FOOD CODEX SALT COMMUNIQUÉ DRAFT (2013/.) Purpose ARTICLE 1 (1) The purpose of this Communiqué is to determine the particulars of this product in order to enable the production, preparation, processing, preservation, storage, handling and marketing of food grade salts and underground spring salts by the use of appropriate techniques and hygienically. Scope ARTICLE 2 (1) This Communiqué shall cover the processed salts and underground spring salts provided for human consumption in a package. It shall not cover the salts intended for particular nutritional purposes; low sodium, potassium salts etc. Legal Basis ARTICLE 3 (1) This Regulation has been prepared based on Turkish Food Codex Regulation published in Official Gazette No. 28157 bis. 3 of 29/12/2011. Definitions ARTICLE 4 (1) Within the scope of this Communiqué: a) Sea salt refers to salts derived from seawater by the use of appropriate techniques. b) Food industry salt refers to processed salts or underground spring salts which are used in the food industry, not supplied to the final consumer directly and produced as iodised or non-iodised. c) Lake salt refers to salts derived from the lake water by the use of appropriate techniques. ç) Pickling salt refers to the processed salt or underground spring salt which is directly supplied to the final consumer, used for food preservation purposes in the preparation of canned foods, pickles, brines and other similar products particularly at households, and does not contain iodine. d) Processed salt refers to sea, lake and rock salts the main element of which is sodium chloride and which are produced in such a way as to be suitable for human consumption. e) Rock salt refers to salts derived from the underground salt galleries by the use of appropriate techniques. f) Table salt refers to the processed salt which is directly supplied to the final consumer, finely granulated, enriched with iodine, and refined or unrefined.
g) Table ground salt refers to processed salt or underground spring salt which is supplied to the final consumer to be ground at the table, in a crystal state, not fortified with iodine. h) Foreign substance refers to all kinds of visible organic and inorganic substances except for salt particles. i) Underground spring salt refers to salts derived from the water emerging from the underground to the surface naturally. Particularities of the Product ARTICLE 5 (1) The particularities of the products within the scope of this Communiqué shall be the following: a) The salt shall not contain any foreign substances. b) The processed salt shall not be put on the market without being refined or washed. c) The moisture content shall be 2% by mass at most in underground spring salts and sea salts and 0,5% in other salts. ç) The content of sodium chloride in underground spring and rock salts and in other salts shall not be less than 97% and 98% on a dry matter basis, respectively. d) The total amount of acid-insolubles present in processed salts shall be 0,5% by mass at most. e) The amount of water-insolubles present in processed salts shall be 0,5% by mass at most. f) Table salt: 1) shall be homogenous and the particle size shall be in such a way that it passes as a whole from a sieve whose aperture size is 1000 um, and in case of a sieve the aperture size of which is 210 um, 20% of it passes from the sieve. 2) The table salt shall contain 25-40 mg/kg of potassium iodate. Upper limit determined for the iodine may differ by +3 mg/kg. 3) For those who should not consume iodine, non-iodized table salt can be produced. g) Food industry salt: 1) It is not obligatory to add iodine. 2) It shall have the particularities determined for the table salt in the case that the iodine is added. 3) It cannot be offered to the final consumer in retail shops, but in salt production places and food
wholesalers. ğ) Except for the underground spring salts, the particle size of the pickling salt shall be in such a way that it passes as a whole from a sieve whose aperture size is 6000 um, and in case of a sieve the aperture size of which is 2000 um, 10% of it passes from the sieve. h) Except for the underground spring salts, the particle size of the table ground salt shall be in such a way that it passes as a whole from a sieve whose aperture size is 4000 um, and in case of a sieve the aperture size of which is 1000 um, 10% of it passes from the sieve. i) Salts which are produced according to their origins under the scope of this Communiqué shall not be placed on the market if they are mixed together. j) Provided that it is not contrary to the rights arising from the geographical indication, salts that are known by their regional and local names can be produced under those names. k) Underground spring salts shall be placed on the market only as pickling salt, food industry salt and table ground salt. Additives ARTICLE 6 (1) The additives used in products which fall within the scope of this Communiqué shall comply with the provisions of Regulation on Turkish Food Codex Food Additives published in Official Gazette No. 28157 bis. 3 of 29/12/2011. Contaminants ARTICLE 7 (1) The amount of contaminants in products which fall within the scope of this Communiqué shall comply with the amount of contaminants listed in ANNEX-2 in addition to the provisions of Regulation on Turkish Food Codex Contaminants published in Official Gazette No. 28157 bis. 3 of 29/12/2011. Hygiene ARTICLE 8 (1) Products which fall within the scope of this Communiqué shall comply with the provisions of Regulation on Food Hygiene published in Official Gazette No. 28145 of 17/12/2011 and of Regulation on Turkish Food Codex Microbiological Criteria published in Official Gazette No. 28157 bis. 3 of 29/12/2011. Packaging ARTICLE 9 (1) Packages of the products which fall within the scope of this Communiqué shall comply with the provisions of Regulation on Turkish Food Codex Food Contact Substances and Materials published in Official Gazette No. 28157 bis. 3 of 29/12/2011.
(2) A package material that prevents iodine loss shall be used for salts enriched with iodine. Labelling ARTICLE 10 (1) The label of products which fall within the scope of this Communiqué shall comply with the following provisions in addition to those of Regulation on Turkish Food Codex Labelling published in Official Gazette No. 28157 bis. 3 of 29/12/2011. a) In case of iodized salt, the symbol set out in Annex-1 shall be in such a size that is distinctly visible and at the same level as the product name. b) Recommended expire date shall be declared on the label of the iodized salt. c) The method of processing shall be declared on the label of products which fall within the scope of this Communiqué. ç) A description of the type of salt shall be affixed namely table salt, table ground salt, pickling salt and food industry salt on the label of products which fall within the scope of this Communiqué. The origin of the salt shall also be declared on the label such as sea salt or derived from the sea salt, rock salt or derived from the rock salt, lake salt or derived from the lake salt and underground spring salt or derived from the underground spring salt. d) For table salt: 1) The name of the product shall be stated as table salt with iodine. 2) The statement, keep closed in a cool, dry and dark place, shall be affixed to the label as usage information. 3) Net amount shall not exceed 3000 gr. 4) Package size shall not exceed 250 g. for non-iodized salts produced for those who should not consume iodine. Non-iodized table salt expression shall be declared on the label as the product name in such a colour that is in contrast with the package. e) For food industry salts: 1) Produced for food industry expression shall be declared on the label together with the product name in such a colour that is in contrast with the package. 2) Whether iodine has been added or not should be indicated. The expression iodized food industry salt shall be declared on food industry salts enriched with iodine. 3) Net amount shall be at least 10 kg.
f) Net amount shall be at least 1500 g. for pickling salt. g) Not fortified with iodine expression shall be declared on the label of the table ground salt in such a way that contrasts with the package. Net amount shall not exceed 500 g. for table ground salt. ğ) Net amount shall not exceed 500 g. for table ground salts. h) An expression of superiority arising from the origin of the salt shall not be declared on the label of the products placed on the market under this Communiqué. i) The expression Consume less salt, keep healthy shall be declared on the label of the products which fall within the scope of this Communiqué. Handling and storage ARTICLE 11 (1) When handling and storing the products which fall within the scope of this Communiqué, rules set out in Section Handling and Storage of Foodstuffs of Regulation on Turkish Food Codex shall be complied with. Methods of sampling and analysis ARTICLE 12 (1) Sampling and analysis of the products which fall within the scope of this Communiqué shall be carried out in compliance with the provisions of Regulation on Turkish Food Codex published in Official Gazette No. 28157 bis. 3 of 29/12/2011. Notification to the European Union ARTICLE 13 (1) This Communiqué has been communicated to the Commission of European Union within the scope of Regulation on the Notification of Technical Legislation and Standards between Turkey and the European Union. Mutual Recognition ARTICLE 14 (1) The provisions of this Communiqué shall not apply to the products which have been legally produced in a European Union member country or have legally entered into circulation. (2) However, the Ministry can evaluate the product set out in the first paragraph in accordance with the rules and principles laid down in Section Three of the Regulation on Mutual Recognition in the Non-Harmonised Area which is brought into force by Decision No. 2012/3169 of the Council of Ministers of 2/5/2012, and as a result of this evaluation, if it identifies that the product does not ensure the level of protection provided for by this Communiqué, it can prohibit and stipulate the placing on the market of the product, or withdraw or recall the product.
Administrative sanction ARTICLE 15 (1) Administrative sanctions shall be imposed on those who act in contrary to this Communiqué in accordance with the relevant articles of Law No. 5996 on Veterinary Services, Plant Health, Food and Feed. Communiqué repealed ARTICLE 16 (1) Turkish Food Codex Salt Communiqué which entered into force upon publication in Official Gazette No. 26765 of 23.01.2008 has been repealed. Compliance Obligation PROVISIONAL ARTICLE 1 (1) Food operators who were active before the date of publication of this Communiqué shall be liable to comply with the provisions of this Communiqué within a year as of the date of publication of this Communiqué. Entry into Force ARTICLE 17 (1) This Communiqué shall enter into force on the day it is published. Enforcement ARTICLE 18 - (1) The provisions of this Communiqué shall be enforced by the Minister of Food, Agriculture and Livestock.
ANNEX-2 The amount of contaminants in the processed salts and underground spring salts: Arsenic 0,5 mg/kg at most Copper 2 mg/kg at most Lead 2 mg/kg at most Cadmium 0,5 mg/kg at most Mercury 0,1 mg/kg at most PDF to Word