Regulations and standards

If the central kitchen's own crew loads the vehicle, the burden of proof for a stack that shifts in transit falls back on the sender under Articles 863 and 878 of the Turkish Commercial Code; a written layout plan ties the argument to a document.

The Food Hygiene Regulation lets food sit at ambient temperature for a limited period without naming a figure: the operator sets the limit and justifies it in the HACCP procedure.

A pharmaceutical wholesaler's product may wait at a transfer hub for at most 72 hours; the Regulation ties that window to records and states that using the hub's services does not remove responsibility for quality.

Ankara UKOME decision 2024/99 leaves a food van two windows on 27 central avenues and boulevards, 10.00-15.00 and 21.00-08.00; for trucks the table is tighter.

Hand a trip to an outside haulier and your liability to the customer stays: Articles 879, 888(3) and 877(1) of the Turkish Commercial Code say so.

Fuel, motor vehicle tax, inspection and depreciation are fed by four different official files and go stale on four calendars. Write the file and the date of the version you used next to each row.

Two vehicles on the same round part company on tax by registered class: the payload and seat figures the excise list reads, the VAT bar on passenger cars and the 2026 expense caps.

A vehicle past fifteen model years can no longer get a Perishable Food Transport Certificate, yet Article 19(2) keeps it working: fit an ATP-compliant body.

The 21 February 2025 amendment took urban carriage of perishable food out of the regulation's scope. The certificate is no longer asked for under it, while the duty to hold food at a suitable temperature stays.

Evidence the load-equipment match, maintenance history and trip records separately.

Empty containers, plates and dollies inflate a van's tare. Once the registration shows more than 3.5 tonnes, the hour limits in Article 98/A of the Traffic Regulation set the driver's day.

For a frozen pallet refused at the ramp, protecting the goods and having their state properly established is the refusing buyer's job; without that, the burden of proof stays with the buyer. Communiqué 2015/34 describes how to measure.

Even when someone else's truck drives, organising carriage in your own name and issuing the invoice requires a TİO authorisation; certificate fee, capital, insurance and ÜDY3 staff become fixed costs.

The K coefficient on an ATP certificate is a laboratory result measured over 2-3 days in a closed tunnel, not a thickness claim. It uses a 25-degree difference, 24 sensors and strict stability conditions.

The first ATP certificate runs six years from manufacture, then periodic inspections add three years each, up to 15 in all. At year fifteen the class drops or certification ends.

ATP has a class of equipment that carries no mechanical unit but does carry a cold source. The text names eutectic plates alongside natural ice and dry ice, and defines the class temperatures at an outside air temperature of +30 °C.