This training offers strong guidance for those aiming to ensure legal compliance in food production and inspection processes. With comprehensive knowledge of regulations, participants gain the opportunity to enhance their credibility and professional competence in the food industry.

This training is designed for professional development purposes, and the certificate obtained does not substitute the MYK qualification certificate in programs where such certification is mandatory.

Training Content

• Fundamental Principles of the Turkish Food Codex
  Defining food safety, hygiene, and quality standards.
• Legal Basis of Food Legislation
  Law No. 5996 on Veterinary Services, Plant Health, Food, and Feed, and related regulations.
• Labeling and Consumer Information Rules
  Accurate food labeling, allergen notification, and marketing requirements.
• Legal Responsibilities in Food Production and Sales Places
  Obligations of food businesses, licensing processes, and inspection criteria.
• Food Legislation in Import and Export
  Customs controls, analysis reports, and compliance certificates.
• Food Safety Management Systems and Legal Compliance
  Relationship of HACCP, ISO 22000, and similar systems with legislation.
• Food Inspections and Administrative Sanctions
  Inspection procedures, identified non-conformities, and applicable penalties.
• Ethical Principles and Consumer Rights
  Ethical responsibilities of food sector employees and consumer protection principles.
• Applied Legislation Review and Case Studies
  Real-life examples with analysis of laws and regulations.

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.