Dairy and Animal-Origin Products | Inspection guide

Egg Inspection in Turkey

Turkey is one of the world's largest table egg exporters, shipping large volumes to Iraq and other regional markets. Freshness, shell quality and Salmonella control are the main checks.

Request an inspection Quality parameters

Season: Year round
Main regions: Aegean, Central Anatolia, Marmara
Category: Dairy and Animal-Origin Products
Key tests: Salmonella; Veterinary drug residues

01Product overview

Table eggs graded by weight class
Brown and white shell
Egg powder and liquid egg products

02Turkish production regions

Afyonkarahisar, Konya, Balıkesir, Manisa and İzmir.

03Harvest and production season

Production all year.

Typical window: Year round. Timing shifts with altitude, variety and weather. See the full Turkish harvest calendar.

04Export characteristics

Exported by truck and reefer in trays and cartons.

05Typical quality parameters

Quality parameters for Eggs
Parameter	What is checked
Weight class	Per destination grading
Shell quality	Cracks, dirt, shape
Freshness	Air cell height, Haugh units
Internal defects	Blood and meat spots by candling

Limits and tolerances come from your contract and the applicable standard. We do not apply generic values where a contract specification exists.

06Visual inspection criteria

Cracks and dirty shells
Candling defects
Tray and carton condition

07Sampling methods

Packed goods are sampled by carton using ISO 2859-1 or the buyer's plan. Samples for microbiological and residue testing are drawn aseptically where required, kept at the correct temperature and delivered to the laboratory within the agreed time.

08Laboratory testing

Salmonella
Veterinary drug residues
Pesticide residues such as fipronil
Microbiological testing including Listeria and Salmonella
Composition tests per specification

Testing is coordinated through laboratories accredited to ISO/IEC 17025 for the required method. See laboratory coordination.

09Food safety and quality risks

Salmonella
Residues
Breakage in transit

10Packaging and labelling

Pulp or plastic trays of 30 eggs in cartons.

11Storage and transportation

Cool storage at a steady temperature to avoid condensation.

12Pre-shipment inspection procedure

Confirm the establishment is eligible to export to the destination market
Review specification, labelling and health certificate requirements
Check storage temperatures and product temperatures
Draw cartons at random and examine product condition
Take samples for microbiology or residues where required
Verify labelling, dates and lot coding
Supervise reefer pre-cooling, loading and sealing
Issue an inspection report with temperature records

13Relevant international standards

EU food lawRegulation (EC) No 852/2004EU rules on the hygiene of foodstuffs, including the requirement for food business operators to apply procedures based on HACCP principles..EU food lawCommission Regulation (EC) No 2073/2005Microbiological criteria for foodstuffs, covering food safety criteria such as Salmonella and Listeria monocytogenes and process hygiene criteria..Gulf countriesGSO standardsGCC Standardization Organization standards applied in Gulf markets, including GSO 9 on labelling of prepackaged food and GSO 150 on expiration periods..Gulf countriesHalal requirementsDestination-specific halal requirements, for example GSO 2055-1 or OIC/SMIIC 1, applied to meat, poultry, gelatine-containing and other relevant products..EU food lawRegulation (EU) No 1169/2011Food information to consumers: mandatory labelling particulars, allergen emphasis, nutrition declaration and origin rules..

Regulations are amended regularly. Always check the version in force for your destination market.

14Conformity TR services for eggs

Food Inspection

Independent inspection of finished and semi-finished food products at Turkish suppliers, carried out against your specification, your label artwork and the rules of your market

Food Safety Assessments

Independent assessment of HACCP, GMP and GHP, hygiene, allergen management, traceability and cold chain at Turkish food and feed suppliers

Supplier Audits

Supplier qualification, food safety audits, quality management system audits, GMP audits and GAP assessments for buyers sourcing from Turkey

Pre-Shipment Inspection

Final random inspection of food, produce and feed before it leaves the supplier, when the goods are packed and ready to load

Loading Supervision

Supervision of truck, reefer container, bulk vessel and flexitank loading, so the goods that were inspected are the goods that are shipped

15Questions buyers ask

When is the season for eggs in Turkey?

Production all year. Typical window: Year round. Exact timing varies with region, altitude and weather each year.

Where are eggs produced in Turkey?

Afyonkarahisar, Konya, Balıkesir, Manisa and İzmir.

Which laboratory tests are typical for eggs?

Common tests include salmonella; veterinary drug residues; pesticide residues such as fipronil; microbiological testing including Listeria and Salmonella. The right test plan depends on your specification and destination market.

What are the main quality and safety risks for Turkish eggs?

Salmonella. Residues. Breakage in transit.

Can Conformity TR inspect eggs and supervise loading?

Yes. We inspect eggs at the supplier against your specification, coordinate laboratory testing where required and supervise loading, with a photographic report to you the same day.

Contact

Request inspection for eggs in Turkey

Send the product, supplier location and timing by email, phone or WhatsApp. We confirm scope, sampling method, laboratory plan and cost before any work starts.

Food-qualified inspector at the supplier
Report with photographs the same day
Independent of the supplier

Inspection request: Eggs

Email[email protected] Phone+90 533 283 05 79 WhatsAppMessage us

OfficeBeştepe Mah. Nergiz Sok. Via Flat İş Merkezi 7/2 Kat:3 No: 87, 06560 Yenimahalle/Ankara

For a fast proposal, include the product and specification, supplier location, destination market and expected dates. We reply in English, usually within one business day.

Email your request Call +90 533 283 05 79