All-inclusive hotels in Turkey will open the composition of dishes and drinks to tourists

In Turkey, the food labeling regulation came into force, according to which catering establishments, including hotel restaurants, must inform consumers about the composition of dishes and drinks.

Particular attention should be paid to information warning about the content of allergens.

The “Food Code of Turkey” was adopted in January 2017, and consumer companies had two years to transition to the new format.

Starting from January 1, 2020, facilities offering food and drinks (including hotel restaurants) are required to indicate products in the composition of dishes in the menu or on special information media. Special attention should be given to substances or products that cause allergies or intolerances.

When serving alcohol (for example, cocktails), there should be a mark on the presence of ethyl alcohols in their composition, the ingredients are indicated.

The Hoteliers’ Association of Turkey (TÜROB) informs that in hotel restaurants for each dish tourists should be presented: name, ingredients, substances and products that cause allergies or intolerance (there are 14), calorie content, date of consumption or expiration date.

Hotels are obliged to warn customers about the availability of:
Gluten-containing crops, crustaceans and their products, eggs and their products, fish and their products, peanuts, soybeans, milk, celery, etc. d

TÜROB says allergen information should be visible, and hotels are required to place posters in the buffet area or on the buffet that will attract attention and read well. Information should be duplicated in different languages.

Source: atorus