Major amendments to the Turkish Food Codex Egg Communiqué regarding table eggs have officially come into effect. From the extended shelf life to revised labeling rules, the changes directly affect both producers and consumers.

The revised Turkish Food Codex Egg Communiqué, which regulates table eggs, was published in Türkiye’s Official Gazette and has entered into force. From now on, the label will state “Recommended Consumption Date” instead of “Expiration Date.” Moreover, table eggs must be sold within a maximum of 28 days from the date of laying. In addition, the shelf life, previously set at 21 days, has been extended to 28 days.

According to the new regulation, eggs labeled as “extra fresh” must be graded, marked, and packaged within 4 days after laying. Eggs that have not been processed within 10 days of laying may no longer be sold as table eggs and can only be used in the production of egg products.

Several labeling expressions have also been updated. For example, the phrase “Class B eggs are used in the food industry” has been clarified to “Class B eggs are sent to and used in the food industry.” Similarly, the term “free range” has been revised to “farming with access to open-air areas (free range)” to improve clarity.

The regulation also aligns the definition of “egg product” with EU legislation. Additionally, the term “air cell,” which indicates egg freshness, has been officially included in the communiqué. Percentage indicators on packaging related to quality control have also been made more comprehensible.