Dairy Export Certification 

Turkey HealthCertificationProgram
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Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, 

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program.intake@usda.gov. 

USDA is an equal opportunity provider, employer, and lender.
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Table of Contents

1.0 Background........................................................................................................................................ 4

2.0 Products Covered .............................................................................................................................. 4

3.0 Dairy Plant Export Reference Lists ................................................................................................ 4

4.0 Commission Regulations (EC) No 852/2004, 853/2004 and 854/2004 ................................5

5.0 Requesting a Turkey Certificate through eTDE........................................................................... 6

7.0 Applicant’s Responsibility ..................................................................................................................... 7

9.0 Responsibilityof Processors of Dairy Ingredients and/or Products ....................................... 9

10.0 Milk Supplier’s Responsibility.................................................................................................... 10

11.0 Renewing Derogations ................................................................................................................. 12

11.1 Determining if an Immediate Renewal of Derogation is required........................................12

11.2 Corrective Actions..................................................................................................................... 13

Appendix A. Calculation of Rolling Geometric Mean (G.M.) ........................................................... 16

Exhibit 1.B.1 – Certificate of Conformance - Applicant Turkey Certification ..................................18

Exhibit 1.B.2 – Certificate of Conformance – Processors of Dairy Ingredients and/or Products ..19

Exhibit1.B.3 - Certificate of Conformance – Milk Supplier................................................................ 20

Exhibit 2 – Border Inspection Posts (BIP) in Turkey ......................................................................... 21

Exhibit 3 – Harmonized System (HS) Code for Dairy Products ......................................................... 22

EXHIBIT 4 – Health Certificate for Dairy Products to Turkey......................................................... 23
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1.0 Background

These instructions establish the responsibilities and procedures for obtaining Turkey 

Health Certificates. The program outlined in these instructions shall be used to

demonstrate compliance with Regulation on Specific Hygiene Rules for Food of Animal 

Originwhich outlines the requirements for the export of dairy products from the United

States to the Turkey. The major difference between the United States and Turkey milk

requirements is the maximum limit on somatic cell and bacterial standard plate counts for

the raw milk.

2.0 Products Covered

The requirement to provide an Turkey health certificate is controlled by the importing

country or port authority within Turkey. Generally, all dairy products that are readily

recognized as a dairy product or require in their standard of identity that they

originate from milk, will require an Turkey health certificate. In addition, composite

milk products that either utilize a dairy product as a characterizing effect or contain

dairy ingredients as an essential part of the product, generally will require certification

if exported to the Turkey. Examples of dairy products and composite products that

require certification are:

Milk and Cream (not 

concentrated nor containing 

added sugar or other sweetening 

matter).

Milk and Cream 

((concentrated or containing 

added sugar or other 

sweetening matter)

Buttermilk, curdled milk and 

cream, yogurt, kephir and other 

fermented or acidified milk and 

cream

Cheese 

and 

curd

Butter and other fats and oils 

derived from milk; dairy spreads.

Casein, caseinates and other 

casein derivatives; casein 

glues. 

Whey and milk products 

nesoi, flavored or not

Examples of composite products identified as containing only a minimum part of milk

or milk product and that generally do not require are:

Milk Chocolate Butter Crackers Salad Dressing Cupcakes

Whiskey Cream Breton Crepes Creamed Tomato

3.0 Dairy Plant Export Reference Lists

All domestic plants producing dairy or related products that manufactured the product

in the final package, for export to Turkey must be identified on a “Dairy Plant Export 

Reference List”. Below are the acceptable Dairy Plant Export Lists:

•Interstate Milk Shippers (IMS) list, maintained by the Food and Drug 
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Administration (FDA)

•FDA maintained European Union (EU) Dairy Plant Reference list (pdf)

•Dairy Plants Surveyed and Approved for USDA Grading Service, maintained by the 

Dairy Grading Branch

If a dairy manufacturing plant is not on any of the above lists contact Dairy NFO at 

DairyNFO@ams.usda.gov. 

3.1. Electronic Submissions - New Electronic Registry System

FDA has launched a new electronic system that U.S. manufacturers and processors of 

milk products can use to request to be included on a list of eligible exporting facilities 

to facilitate meeting a foreign country’s requirements. Some foreign countries use a list 

to identify U.S. manufacturers and processors that are eligible to ship milk products to 

their countries.

The FDA Unified Registration and Listing System (FURLS) Export Listing Module (ELM)

allows U.S. manufacturers and processors of milk products to apply for inclusion on 

export lists, update listing information, and reapply for lists as necessary. The FDA will 

use the information collected through the ELM, the electronic application portal, to 

review the application and update the lists on a regular basis. The ELM improves the 

FDA’s ability to efficiently process firms’ requests to be added to the lists, monitor 

listed firms, and generate lists for foreign regulatory agencies.

Firms needing additional information can contact the Office of Food Safety at DLMOFS@fda.hhs.gov. 

Dairy plants that supply dairy product(s) or dairy ingredient(s) to an applicant but do 

not ship dairy product directly to the Turkey are not required to be on a “Dairy Plant

Export Reference List” but will be subject to AMS Dairy Programs reviews of records to 

verify compliance with Turkey somatic cell and bacterial standard plate count

requirements. 

4.0 Regulation on Specific Hygiene Rules for Food of Animal Origin

The requirements for dairy products imported into the Turkey are detailed in the 

Regulation on Specific Hygiene Rules for Food of Animal Origin. These

comprehensive regulations address many issues relative to milk production and
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processing. Countries outside of the Turkey that wish to import dairy products to that

market are required to provide certificates that indicate compliance with these 

regulations.

Milk produced and dairy products manufactured under the United States system

provide safeguards at least to the Turkish Regulation on Specific Hygiene Rules for 

Food of Animal Origin. There are two quality related differences in the two systems:

1) the Turkey somatic cell count and bacterial standard plate count requirements that

apply at the farm level and 2) the method for calculating somatic cell count and bacterial

standard plate count averages (rolling geometric mean). To certify dairy product

shipments to the Turkey, AMS Dairy Programs requires dairy product manufacturers

to certify compliance with the somatic cell count and bacterial standard plate count

requirements of the Turkish Regulation on Specific Hygiene Rules for Food of 

Animal Origin. The requirements are as follows:

• The maximum somatic cell count in raw cow’s milk for the production

of heat-treated milk, milk products and other milk-based products is 

400,000 somatic cells per ml.

• The maximum bacterial standard plate count for raw cow’s milk for the

production of heat-treated milk, milk products and other milk-based

products is 100,000 bacteria per ml.

Grade A cow’s milk and Grade B cow’s milk in the U.S. are regulated at maximum somatic

cell counts of 750,000 per ml. Grade A milk in the U.S. is regulated at a bacterial standard

plate count of 100,000 or less. The recommended regulatory bacterial standard plant

count for Grade B cow’s milk in the U.S. is 500,000 per ml or less. Testing of the farmlevel milk supply will be necessary to document compliance with the Turkey

requirements for shipment of dairy products to the Turkey (both grades of milk for

somatic cell count and Grade B milk for bacterial standard plate counts). Plants with a 

Grade A milk supply that supply ingredients or raw milk are generally exempt from

requirements to keep additional records on bacterial standard plate counts to confirm

compliance with the Regulation on Specific Hygiene Rules for Food of Animal Origin. 

4.1 Minor Ingredients

Minor dairy ingredients making up a composite food may not require an Turkey Health

Certificate. The requirement for certification is under the control of the importing

country.

5.0 Requesting a Turkey Certificate through eTDE
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To request Turkey Health Certificates exporters must register to use the Electronic Trade 

Document Exchange System (eTDE). eTDE provides a secure environment for sharing trade 

documentation with governments and businesses across the supply chain.

To work within this security framework, there are a number of actions that new users and 

companies must take:

• Individuals must obtain level 2 eAuthentication

• Companies must be registered in eTDE

• First time users must go to eTDE - www.eTDE.usda.gov and will be directed to a 

profile page to request party and role association.

For additional information please review the Turkey Health Certificates – Overview of USDA 

Online Procedures (pdf) located on the Turkey Dairy Export Certification Program web-site.

6.0 Applicant’s Responsibility

The applicant shall apply for and obtain an Turkey Health Certificate for products

containing milk and/or milk products destined to the Turkey. The applicant shall ensure

that the manufacturing plant that puts the product in the final package for export is

included on the “Dairy Plant Export Reference” list (See Section 3.0 “Dairy Plant Export 

Reference List”).

The applicant shall submit the following information to AMS Dairy Programs for

issuance of an Turkey Health Certificate:

• Certificate of Conformance on company letterhead signed by a 

responsible official for the applicant (See Exhibit 1.B.1) or the electronic

equivalent.

• Each request for an Turkey Health Certificate shall include enough

information to trace back at least one step toward the raw milk 

production for products covered by the Turkey Health Certificate. This

can include production lot identification codes, production dates, bills of

lading or any other documentation that provides this information. This

information is necessary to certify compliance with “Regulation on 

Specific Hygiene Rules for Food of Animal Origin” during AMS Dairy

Programs review of records.

The Turkey Health Certificate can be requested over the internet at the AMS Dairy

Programs website at: https://www.ams.usda.gov/services/imports-exports/dairy-
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exports/turkey. If the applicant request the certificate online the requirement for a COC 

is fulfilled by the check boxes on the bottom of the request.

If the information necessary to facilitate at least one step trace back toward the raw milk

production certified is not included, the issuance of an Turkey Health Certificate will be

denied until the information is provided.

The applicant requesting an Turkey Health Certificate is solely responsible for

maintaining the COC(s) for the dairy products and dairy ingredients used in the

product in the final package for export. The COC shall provide information necessary

to facilitate at least one step trace back toward raw milk production for verification

during the AMS Dairy Programs review of records.

An applicant who fails to maintain adequate records and COCs that substantiate each

request for an Turkey Health Certificate, as determined during an AMS Dairy

Programs review of records, will immediately be ineligible to receive Turkey Health

Certificates. To reestablish eligibility, an AMS Dairy Programs review of records will

be conducted to determine if adequate records and COCs are maintained to tie the

product in the final package for export to raw milk that is in compliance with Turkey

requirements through one step trace back (toward raw milk production). This review

shall be completed prior to issuance of any certificates to this applicant.

Applicants are advised that production codes and establishment numbers on

product containers and shipping container seal numbers documented on the Turkey

Health Certificate maybe required. 

8.0 Retention of Records

The applicant shall maintain records that demonstrate compliance with Turkey raw 

milk requirements to trace back at least one step in the supply chain (toward the raw 

milk producer) for all dairy products and all applicable dairy ingredients intended for 

export to the Turkey. The applicant is responsible for the records to trace the final 

product back to the raw milk. The applicant will be subject to AMS Dairy Programs 

reviews of records to verify compliance with Turkey somatic cell and bacterial standard 

plate count requirements 

The applicant for the Turkey health certificate, the processors and the milk suppliers

involved in the production of the product that was certified for shipment to the Turkey; 

must maintain records documenting compliance with Turkey somatic cell count and

bacterial standard plate count for a minimum of 12 months after the date of shipment or

since the last review, whichever is longer. Retention of records shall not be required

beyond three years.
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If AMS is not able to trace records back to the raw milk that demonstrate compliance 

with Turkey’s “Regulation on Specific Hygiene Rules for Food of Animal Origin” the 

applicant shall be restricted from receiving future Turkey certificates.

9.0 Responsibility of Processors of Dairy Ingredients and/or Products

The requirements for a processor where the dairy ingredient or composite food

requires a Turkey Health Certificate are:

A. The processor has on file and available for AMS Dairy Programs review of

records COCs from their dairy ingredient supplier(s) demonstrating the dairy

product(s)/dairy ingredient(s) meet Regulation on Specific Hygiene Rules for 

Food of Animal Origin for somatic cell and bacterial standard plate count

requirements. The processor’s COCs (see Exhibit 1.B.2) issued for their

product(s) should, at a minimum, include:

• A clear statement the dairy product(s)/dairy ingredient(s) were produced

under a system that results in compliance with the somatic cell and

bacterial standard plate count requirements of Regulation on Specific 

Hygiene Rules for Food of Animal Origin,

• The dates the dairy product(s)/dairy ingredient(s) (for which the COC is 

issued) were processed,

• The location where the documents of compliance can be found,

• The signature of the individual who is authorized to attest to these

statements, and

• A date when the processor’s COC was signed.

B. If the dairy product(s)/dairy ingredient(s) is/are imported into the United States

from another country, the dairy product(s)/dairy ingredient(s) must have an

Turkey Health Certificate issued by the sovereign government of the exporting

country providing the same assurance as the certificate issued by AMS Dairy

Programs (see Exhibit 4, “Turkey Health Certificate”). This includes dairy

product(s)/dairy ingredient(s) imported from the Turkey or countries

maintaining equivalency agreements with the Turkey.

C. Records shall be retained that provide (i) a COC that includes enough information

to trace back at least one step toward the raw milk production for products

covered by the Turkey Health Certificate demonstrating milk used to produce

those products complies with the Regulation on Specific Hygiene Rules for Food 

of Animal Origin, or (ii) any other documentation which can demonstrate the
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conformance of the somatic cell and bacterial standard plate counts to the

Turkey requirements.

10.0 Milk Supplier’s Responsibility

AMS Dairy Programs will review the system used by the milk supplier (for example:

cooperative, direct shipper, milk shipper (the entity with farm records), proprietary

processor, dairy milk marketer, etc.) that supplied milk for processing to verify

compliance with somatic cell and bacterial standard plate count requirements of the 

Regulation on Specific Hygiene Rules for Food of Animal Origin. The milk supplier shall

have records of individual farms available to confirm that raw milk meeting the

somatic cell and bacterial standard plate count requirements of the Turkey is received at

the facilities manufacturing dairy products for shipment to the Turkey. While a 

number of different compliance systems devised by the milk supplier may result in

compliance with the requirements of the Regulation on Specific Hygiene Rules for Food of 

Animal Origin, AMS Dairy Programs considers the following minimum requirements:

A. The milk supplier shall test all farms whose milk or milk products could be

incorporated into product in the final package for export to the Turkey which

would require an Turkey Health Certificate. From each farm, at least two

samples per month must be analyzed for bacterial standard plate count and one

sample per month for somatic cell count. Calculation of bacterial standard plate

count means (arithmetic or geometric; hereafter referred to as “mean”) will be

based on a rolling two-month time period. Calculation of somatic cell count

mean will be based on a rolling three-month time period.

(Note: At the implementation of these instructions for the European Health

Certification Program all farms will be given three months to establish initial means

for somatic cell counts and two months to establish initial means for bacterial 

standard plant counts. Startup farms and farms that transfer between milk suppliers

will be given three months to establish a somatic cell count mean and two months

to establish a bacterial standard plate count. The old instructions will continue to 

be used until an initial mean is established for each farm.)

1. If a farm’s rolling mean for either the somatic cell count or the bacterial

standard plate count exceeds the maximum Turkey requirements, the milk

supplier must notify AMS Dairy Programs and take appropriate measures to 

bring the farm into compliance.

2. If a farm’s SCC mean or SPC mean exceeds the Turkey requirements for three

consecutive months after the above notification to AMS Dairy Programs, as
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demonstrated in the chart below:

Data for determining compliance for

export of productto Turkey

Month Monthly data for

rollingthreemonth meanfor

SCC

Result of rolling

three-month

mean for SCC

Actions

January Oct,Nov, Dec > 400,000 Milk ok for export in Jan. NotifyAMS.

February Nov,Dec, Jan > 400,000 Milk ok for export in Feb.(1stmonth)

March Dec, Jan, Feb > 400,000 Milk ok for export in Mar.(2ndmonth)

April Jan, Feb, Mar > 400,000 MilkNOT ok for exportinApril. Milk

suppliermust suspend, segregate,

discontinuecertificationor request

derogation.(3rdmonth)

(AMS would expect the Milk Supplier to take steps to request derogation or exclude

the milk from Turkey certification when they receive the April numbers (That is in 

early May). AMS will accept derogations as applying retroactively if the milk 

supplier makes the request in a reasonable time frame.)

The milk supplier must

(1) suspend pick up of milk from the farm; or

(2) segregate the products made from that milk from the products that comply with

Turkey requirements;

or

(3) discontinue certifying that products made with this milk meet the requirements

of the Regulation on Specific Hygiene Rules for Food of Animal Origin; 

or

(4) at the request of the farm, contact AMS Dairy Programs and ask for a 

derogation (deviation underspecial circumstances) to allow this milk to be

accepted into the Turkey export program. A derogation will be granted

provided that during processing the milk or milk products are (i) 

pasteurized or (ii) made into raw milk cheese that will b e aged at least 60 

days before being placed on the market. Corrective actions and out-ofcompliance monitoring activities are expected to continue during the

derogation period, which is valid for one year. In the event of a farm’s

continued non-compliance, the derogation must be reapplied for one year 

following the issuance of the derogation.

3. A milk supplier, at the request of the farm, may request from AMS Dairy Programs a
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“seasonal derogation”*. A seasonal derogation will be granted to a farm that can

demonstrate for a majority (at least 9 months) of the year they are in compliance with

the Turkey requirements for somatic cell count; only due to seasonal variations is the

farm’s somatic cell count escalated for a period of time during the year. The farm

must be able to demonstrate through records that this variation is truly seasonal and

not the result of poor hygiene or sanitary procedures. All seasonal derogations will be

reviewed during the AMS Dairy Programs review of records to verify compliance with

Turkey regulations. Seasonal derogations must be renewed every three years.

B. The milk supplier shall provide (i) a Certificate of Conformance (COC)(see Exhibit

1.B.3) that can be used to link products exported to the Turkey with raw milk

somatic cell counts and bacterial standard plate counts of the milk used to

produce those products to provide verification of compliance Regulation on 

Specific Hygiene Rules for Food of Animal Origin or (ii) any other documentation

which can demonstrate the conformance of the somatic cell and bacterial

standard plate counts to the Turkey requirements. At a minimum, this would

indicate the timeframe for which the COC covers. As an example, a COC covering

raw milk delivered in March would be based on February’s compliant threemonth rolling mean.

C. To verify compliance with Turkey requirements Regulation on Specific Hygiene

Rules for Food of Animal Origin, AMS Dairy Programs will conduct a review of

records. This review will verify COCs provided by the milk supplier demonstrate

compliance with Turkey requirements. During the review, at least 10% of the

milk supplier’s farm records will be reviewed. Farms in the review will consist of

only those for which the milk supplier issued a COC.

Through any of the above procedures, the milk supplier will be able to confirm that the

somatic cell and bacterial standard plate count means for milk used to make the product

in the final package for export to the Turkey meets the requirements of the Turkey.

11.0 Renewing Derogations

The following procedures will be followed for renewing (non-seasonal) derogations.

Seasonal derogations cover a period of three years.

11.1 Determining if an Immediate Renewal of Derogation is required

Derogations are valid for a period of one year, and must be renewed if milk quality

continues to fall outside of the Turkey requirements. Derogations are applied

retroactively if the milk supplier makes the request in a reasonable time frame (see
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Program Instructions, “10.0. Milk Supplier’s Responsibility” part A.2.).

When the derogation expires, if the farm’s rolling mean is in compliance with Turkey

requirements for Somatic Cell Count (SCC) which is 400,000 cells/ml or less and

Standard Plate Count (SPC) is 100,000 cells/ml or less, then no notification or request for

derogation to AMS is required. Monitoring activities and calculation of rolling means

will continue as described in Program Instructions “VI. Milk Supplier’s Responsibility”.

1. Requirements for Derogation Renewal.

a)For a farm to be eligible for renewal of a derogation, one of the following must 

occur: 

(1) Acknowledgement of at least two corrective actions shall be documented

for the second derogation

(i.e., for the first renewal after the initial derogation).

(2)The farm was in full compliance for at least one month since its last

derogation. (The rolling mean decreased below 400,000 cells/ml for

those farms with a SCC derogation or below 100,000 cells/ml for

those farms on SPC derogation.)

(3)The current rolling Geometric Mean (GM) is less than the GM for the same

months a year earlier, i.e., May, June, and July of 2012 compared with

May, June, and July of 2013, where the GM for 2013 is less.

Additionally, the farm must hold an active permit for producing milk issued by the State.

11.2 Corrective Actions

When a farm is out of compliance and operating under a derogation, out of compliance

monitoring and progress on the corrective action plan is expected to continue during the

derogation period.

AMS will charge the milk supplier an administrative fee of 2 hours at the 

current Federal Register published rate for Dairy Program services for each 

derogation (seasonal or otherwise) and derogation renewal application.

The following are examples of appropriate corrective actions a farm may conduct to 

bring their counts into compliance. (List is not comprehensive):

• Develop an action plan to reduce SCC /SPC.

• Review milking equipment condition and sanitation protocols

• Consult with a local veterinarian or extension agent

• Consult with the milk supplier representative or field staff

• Review and update milking routine protocols, as necessary

• For SCC: 

• Review or update a mastitis control program
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• Routinely sample individual cow milk for SCC

• Review or update culling program, emphasizing cows with a high

SCC or mastitis

To be eligible for subsequent renewals the farm must be able to demonstrate that the

corrective actions are improving the milk quality or show that new or additional

corrective actions are being implemented. All corrective actions must be disclosed on the

“Affidavit for Producer Corrective Action” or a similar form. This documentation will be

reviewed during the AMS Dairy Programs review of records to verify compliance with

Turkey regulations.

Example: Determining When Renewal of a Derogation is Required

A milk supplier was granted SCC derogations for Farms “A”, “B”, “C”, “D” and “E” in May

2012. These derogations will expire on April 30, 2013. When the April 2013 numbers

are received (in early May), the rolling 3-month means for SCC are greater than 400,000.

The milk supplier reviews the following data for each farm:

Farm A

Month

Monthly data for rolling

three- month mean for

If result of

rolling threemonth mean Actions

May 2013 Feb, Mar, Apr 2013 > 400,000 No immediate renewal

of derogation needed.

Notify AMS that SCC mean

was out of compliance in

May.

April 2013 Jan, Feb, Mar 2013 < 400,000

Mar 2013 Dec 2012, Jan 2013, Feb 2013 < 400,000

Feb 2013 Nov 2012, Dec 2012, Jan 2013 < 400,000

Farm B

May 2013 Feb, Mar, Apr 2013 > 400,000 No immediate renewal

of derogation needed.

Notify AMS that SCC mean

was out of compliance in

May.

April 2013 Jan, Feb, Mar 2013 < 400,000

Mar 2013 Dec 2012, Jan 2013, Feb 2013 > 400,000

Feb 2013 Nov 2012, Dec 2012, Jan 2013 < 400,000

Farm C

May 2013 Feb, Mar, Apr 2013 > 400,000 No immediate renewal

of derogation needed.

Notify AMS that SCC mean

April 2013 Jan, Feb, Mar 2013 > 400,000

Mar 2013 Dec 2012, Jan 2013, Feb 2013 < 400,000
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Feb 2013 Nov 2012, Dec 2012, Jan 2013 < 400,000

was out of compliance in

April. (Note: Going forward, if

also high in June and July, a

derogation will need to be

requested.)

Farm D

May 2013 Feb, Mar, Apr 2013 > 400,000 No immediate renewal

of derogation needed.

Notify AMS that SCC mean

was out of compliance in

March. (Note: Going forward,

if also high in June, a

derogation will need to be

requested.)

April 2013 Jan, Feb, Mar 2013 > 400,000

Mar 2013 Dec 2012, Jan 2013, Feb 2013 > 400,000

Feb 2013 Nov 2012, Dec 2012, Jan 2013 < 400,000

Farm E

May 2013 Feb, Mar, Apr 2013 > 400,000 Immediate renewal

of derogation

needed.

Request renewal from AMS.

April 2013 Jan, Feb, Mar 2013 > 400,000

Mar 2013 Dec 2012, Jan 2013, Feb 2013 > 400,000

Feb 2013 Nov 2012, Dec 2012, Jan 2013 > 400,000
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Appendix A. Calculation of Rolling Geometric Mean (G.M.) 

Turkey uses a rolling geometric mean to determine compliance with the somatic cell and

bacterial standard plate count requirements of Regulation on Specific Hygiene Rules for 

Food of Animal Origin. AMS Dairy Programs certification will recognize rolling geometric

means of results from samples of raw milk from individual farms taken once per month

over a three- month period for somatic cell count and twice per month over a twomonth period for bacterial standard plate counts.

(Note many calculators have a key labeled “X1/y” which can be used to calculate the

geometric mean. “X” equals the result from B below and “y” equals 3. Some computer

spreadsheet software programs have a geometric mean calculation function.)

Somatic Cell Count Example Calculations:

A. Determine the farm’s somatic cell count for each of the prior two months and the

current month (3 months).

B. Multiply the three monthly results.

C. Compute the cube root of the result from B to obtain the geometric mean.

Round the result to the nearest thousand.

Bacterial Standard Plate Count Example Calculations:

(Note many calculators have a key labeled “X1/y” which can be used to calculate the

geometric mean. “X” equals the result from B below and “y” equals 4. Some computer

spreadsheet software programs have a geometric mean calculation function.)

Monthly Somatic Cell Count Geometric Mean

Month #1 – 400,000

Month #2 – 350,000

Month #3 – 300,000 348,000 for Month #3

Month #4 – 600,000 398,000 for Month #4

Month #5 – 400,000 416,000 for Month #5

Month #6 – 250,000 391,000 for Month #6
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A. Determine the farm’s bacterial standard plate count average from samples

taken from the farm for two separate randomly selected days per month. 

Obtain two bacterial counts from the current month and two from the prior

month for a total of four.

B. Multiply the four counts.

C. Compute the fourth root of the result from B to obtain the geometric mean.

Round the result to the nearest thousand.

Bacterial Standard Plate Count Average Values Geometric Mean

Month #1 – Sampling #1 (Month11) – 45,000

Month #1 – Sampling #2 (Month12) – 25,000

Month #2 – Sampling #1 (Month21) – 20,000

Month #2 – Sampling #2 (Month22) – 15,000 24,000 for Month #2

Month #3 – Sampling #1 (Month31) – 70,000

Month #3 – Sampling #2 (Month32) – 50,000 32,000 for Month #3
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Exhibit 1.B.1 – Certificate of Conformance - Applicant Turkey

Certification

(This Certificate of Conformance must be provided with each request for health

certificates issued by the Dairy Grading Branch, Dairy Programs, Agricultural

Marketing Service, United States Department of Agriculture, for shipments to 

Turkey. The Certificate of Conformance shall be provided on company letterhead

that includes company name, address, and phone number. This Certificate of

Conformance shall be signed and dated for each shipment of product; “blanket

certificates” are not acceptable.)

Certificate of Conformance

Applicant Turkey Certification:

I hereby certify that all of the dairy products and/or dairy ingredients used for the

production of the products included in the attached request for certification were

produced from raw milk meeting the somatic cell (400,000 per ml.) and bacterial

standard plate count (100,000 per ml.) requirements of Regulation on Specific Hygiene 

Rules for Food of Animal Origin. 

The signer of this Certificate of Conformance acknowledges sole responsibility for 

maintaining adequate records to trace the production and Certificates of

Conformance for all dairy products or ingredient use in the products presented for 

certification. Failure to maintain such records will cause ineligibility to receive 

certifications to the European Union.

Signature and title of individual providing certification Date

PRODUCT NAME, LOT NUMBERS AND MANUFACTURING DATES COVERED BY

THIS CERTIFICATE OF CONFORMANCE ARE LISTED BELOW:
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Exhibit 1.B.2 – Certificate of Conformance – Processors of Dairy 

Ingredients and/or Products

(This Certificate of Conformance must be provided with each consignment of dairy

products for which a health certificate for shipment to the Turkey will be requested

form the Dairy Grading Branch, AMS. The Certificate of Conformance shall be

provided on company letterhead that includes company name, address, and 

phone number. This Certificate of Conformance shall be signed and dated for each

shipment of product; “blanket certificates” are not acceptable.)

Certificate of Conformance 

Processors of Dairy Ingredients and/or Products:

I hereby certify that all of the dairy products and/or dairy ingredients used for the

production of the products included in the attached consignment were produced from

raw milk meeting the somatic cell (400,000 per ml.) and bacterial standard plate count

(100,000 per ml.) requirements of Regulation on Specific Hygiene Rules for Food of 

Animal Origin. 

The signer of this Certificate of Conformance acknowledges sole responsibility for 

maintaining adequate records to trace the production and Certificates of

Conformance for all dairy products or ingredient use in the products covered by this 

certificate. Failure to maintain such records will cause ineligibility to receive 

certifications to the European Union.

Signature and title of individual providing certification Date

PRODUCT NAME, LOT NUMBERS AND MANUFACTURING DATES (MONTH) 

COVERED BY THIS CERTIFICATE OF CONFORMANCE ARE LISTED BELOW:
20

Exhibit 1.B.3 - Certificate of Conformance – Milk Supplier

(This Certificate of Conformance must be provided by suppliers witheach shipment of dairy ingredients

used in product manufactured for shipmentto the Turkey. The Certificate of Conformance shallbe

provided on company letterhead thatincludes company name, address and phone number. This

Certificate of Conformance shall be signed and dated by the supplier for each shipment of product;

“blanket certificates” are not acceptable. All lot numbers must be traceable to the production records of

product certified byDairy Grading Branch,DairyPrograms, Agricultural Marketing Service, United

StatesDepartment of Agriculture for shipmentto theTurkey.)

Certificate of Conformance

Milk Supplier:

I hereby certify that the milk products included in the attached manifest were produced

from raw milk meeting the somatic cell (400,000 per ml.) and bacterial standard plate

count (100,000 per ml.) requirements of the Regulation on Specific Hygiene Rules for 

Food of Animal Origin.

Signature and title of individual providing

certification Date

PRODUCT NAME, LOT NUMBERS AND MANUFACTURING DATES COVERED BY

THIS CERTIFICATE OF CONFORMANCE ARE LISTED BELOW:
21

Exhibit 2 – Border Inspection Posts (BIP) in Turkey

Border InspectionPosts (BIP) inTurkey

Port Port Code Type

Agri TR AJI Airport

Ankara TR ANK Airport

Antalya TR AYT1 Ship Port

Antalya TR AYT Airport

Ardahan TR ARD Airport

Artvin TR AVN Airport

Bursa TR BTZ Airport

Canakkale TR CKZ Ship Port

Edirne TR EDI Ship Port

Hatay TR HAT Airport

Igdir TR IGD Airport

Istanbul TR IST1 Ship Port

Istanbul TR IST Airport

Izmir TR IZM1 Ship Port

Izmir TR IZM Airport

Mersin TR MER Ship Port

Mugla TR MUG Airport

Sakarya TR SAK Airport

Samsun TR SSX1 Ship Port

Samsun TR SSX Airport

Sirnak TR SNK Airport

Tekirdag TR TEK1 Ship Port

Tekirdag TR TEK Airport

Trabzon TR TZX1 Ship Port

Trabzon TR TZX Airport

Van TR VAN Airport

Yalova TR YAL Ship Port

Zonguldak TR ZON Ship Port
22

Exhibit 3 – Harmonized System (HS) Code for Dairy Products

HarmonizedSystem(HS) code for DairyProducts to 

Turkey

*Note: To obtain an AMS Dairy Health Export Certificate the foodstuff must contain at least 10 percent

dairy ingredients.

Code Description

0401 milk and cream, not concentrated or sweetened

0402 milk and cream, concentrated or sweetened

0403 buttermilk, yogurt, kephir etc, flavored etc or not

0404 whey & milk products nesoi, flavored etc. or not

0405 butter and other fats and oils derived from milk

0406 cheese and curd

1702

Other sugars, including chemically pure lactose, maltose, glucose and fructose, in 

solid form; sugar syrups not containing added flavouring or colouring matter;

artificial honey, whether or not mixed with natural honey; caramel

1901 Malt extract; food preparations of flour, groats, meal, starch or malt extract, not

containing cocoa or containing less than 40|% by weight of cocoa calculated on a totally

defatted basis, not elsewhere specified or included; food preparations of goods of

headings|0401|to 0404, not containing cocoa or containing less

2101

Extracts, essences and concentrates, of coffee, tea or maté and preparations with a

basis of these products or with a basis of coffee, tea or maté; roasted chicory and other 

roasted coffee substitutes, and extracts, essences and concentrates thereof

2102 Yeasts (active or inactive); other single-cell micro-organisms, dead (but not 

including vaccines of heading No 3002); prepared baking powders:

2105 Ice cream and other edible ice, whether or not containing cocoa

2106 Food preparations not elsewhere specified or included

2835 Phosphinates (hypophosphites), phosphonates (phosphites), phosphates

 and polyphosphates:

3501 Casein, caseinates and other casein derivatives; casein glues:

3502 Albumins (including concentrates of two or more whey proteins,

containing by weight more than 80% whey proteins, calculated on the dry

matter), albuminates and other albumin derivates:

3504 Peptones and their derivatives; other protein substances and their derivatives,

not elsewhere specified or included; hide powder, whether or not chromed:
EXHIBIT 4 – Health Certificate for Dairy Products to Turkey

Health Certificate for dairy products derived from milk of cows, ewes, goats and

buffaloes for human consumption from the United State of America to the Republic of 

Turkey Part I. Details of dispatched consignment Bölüm 1: Sevkiyata ait detaylar

I.1 Consignor / Gönderen I.2 Certificate reference No / Sertifika referans 

numarası

1.2.a

Name / Adı

I.3 Central competent authority / Merkezi yetkili otorite

Address / Adresi

I.4 Local competent authority / Yerel yetkili otorite

Tel No / : 

I.5 Consignee / Alıcı I.6

Name / Adı

Address / Adresi

Postcode / Posta kodu

Tel No / : 

I.7 Country of Origin

Orjin Ülkesi

ISO code

ISO Kodu

I.8 Region of Origin

Orijin Bölge

Code

Kodu

I.9 Country of 

Destination

Varış ülkesi

ISO Code

ISO Kodu

I.10

TURKEY TR

I.11 Place of origin / Orjin Yeri I.12

Name / Adı Approval Number / Onay No

Address / Adresi

I.13 Place of loading / Yükleme Yeri I.14 Date of departure / Çıkış tarihi

I.15 Means of transport / Nakliye aracı I.16 Entry BIP in TR / TR’ye giriş yeri

Aeroplane / Uçak Ship / Gemi

Identification / Kimliği: I.17

Documentation references / Doküman referansları

I.18 Description of commodity / Malın Tanımı I.19 Commodity code (HS code) / Malın Kodu (HS)

I.20 Quantity/ MİKTAR

I.21 Temperature of product

Ürünün Isısı

I.22 Number of packages

Paket sayısı

Ambient / Oda sıcaklığı Chilled / Soğutulmuş Frozen / Dondurulmuş

I.23 Seal/Container number

Mühür/konteyner no

I.24 Type of packaging

Paketlemenin türü

I.25 Commodities certified for / Mallar:

Human consumption / insan tüketimi icin onaylidir icin onaylidir

I.26 I.27 For import or admission into Turkey / Türkiye’ye ithalatı veya girişi için

I.28 Identification of the commodities / Malların Tanımı

Manufacturing plant

Üretim tesisi

Number of 

packages

Paket sayısı

Species (Scıentıfıc 

name)

Türü (Bilimsel ad)

Net 

weight

Net 

ağırlık

Batch number

Parti numarası
Part II: Certification

Bölüm II: Sertifikasyon

II. Health information / Sağlık Bilgileri II.a Certificate reference number / Sertifika referans No II.b

II.1 Animal Health Attestation / Hayvan Sağlığı Beyanı

II.1 I, the undersigned government official, hereby declare that the milk and milk products described above meet the conditions mentioned 

below:/ 

Ben, aşağıda imzası olan hükümet yetkilisi, yukarıda belirtilen süt ve süt ürünlerinin aşağıdaki şartları karşıladığını onaylarım:

Has been obtained from animals:/ Aşağıdaki şartları karşılayan hayvanlardan elde edilmiştir:

(i) under the control of the competent authority for the control of animal health and public health,/ Halk sağliğı ve hayvan sağliğının

kontrolu için yetkili otoritenin kontrolü altında olan, 

 

(ii) which were in a country or part thereof free from foot and mouth disease without vaccination and rinderpest;/ Sığır vebasi ve şap 

hastalığından (FMD) aşısız ari olan ülkede ya da bir bölgesinde bulunan,

(iii) belonging to holdings (establishments) which were not under restriction due to foot and mouth disease or rinderpest;/ Sığır vebası veya 

şap hastalığı nedeniyle kısıtlama altında olmayan işletmelere ait olan, 

(iv)

(v)

has been derived from animals in a herd free from bovine tuberculosis and brucellosis according to the OIE requirements;/ OIE gerekliliklerine 

göre sığır tüberkulozu ve brusella hastalıklarından ari sürüdeki hayvanlardan elde edilen, 

If the milk was derived from animals not meeting the (iv) above, it must be treated in accordance with one of the following treatments, which 

are consistant with Article 54 of the Turkish regulation on “Specific Hygiene Rules for Food of Animal Origin”:/ Eğer süt yukarıdaki (iv) 

maddesini karsılamayan hayvanlardan elde edilmişse,”Hayvansal Orijinli Gıdalar icin Spesifik Hijyen Kuralları” hakkındaki Türk mevzuatının 

54 üncü maddesi ile uyumlu olan asağıdaki işlemlerden bir tanesine uygun olarak muamele edilmiştir;

(1)1. Either, subjected to pasteurisation; / Ya pastörizasyona tabi tutulmuştur; 

(1)2. Or, subjected to a combination of control measures with equivalent performance as described in CODEX Alimentarius Code of Hygienic 

Practice for Milk and Milk Products/ Ya da Süt ve Süt Ürünleri Hijyen Uygulamaları Kodunda tanımlanan eşit performanslı kontrol önlemlerinin 

bir kombinasyonuna tabi tutulmuştur. 

 

II.2 Public Health Attestation/ Halk Sağlığı Beyanı

I, the undersigned responsible government official, declare that the milk or milk products described in the First Chapter of the certificate mentioned 

above are produced according to the conditions mentioned below:/ Ben, aşağıda imzası olan sorumlu hukumet yetkilisi, sertifikanin birinci bolumde 

tanimlanan süt ve süt ürünlerinin aşağıdaki şartlara uygun olarak üretildiğini beyan ederim:

(a) was manufactured from raw milk:/ Aşağıdaki şartları karşılayan çiğ sütten üretilmiştir: 

i) that comes from an establishment registered with the competent authority./ Yetkili otoriteye kayitli bir isletmeden gelmistir.

ii) that comes from an establishment checked regularly by the competent authority using standards that meet or exceed the Chapter XII of the 

“Regulation on specific rules for the organization of official controls on products of animal origin.”/ “Hayvansal Orijinli Ürünlerde Resmi 

Kontrollerin Organizasyonu icin Spesifik Kurallar Yönetmeliği”nin Bolum XII kısmını karsılayan ya da daha üstünde standartlar kullanılarak 

yetkili otorite tarafindan duzenli olarak kontrol edilen bir işletmeden gelmistir.

iii) which complies with the guarantees on the residues status of raw milk provided by the monitoring plans for the detection of residues or 

substances submitted in accordance with “Implementing Regulation on the measures with regard to the monitoring of substances and the 

residues of these in live animals or animal products.” / “Canlı Hayvanlar ve Hayvansal Ürünlerde Belirli Maddeler ile Bunların Kalıntılarının 

İzlenmesi için Alınacak Önlemlere Dair Yönetmelik”e uygun olarak kalıntı veya maddelerin tespiti için olan izleme programları tarafından 

sağlanan çiğ sütün kalıntı statüsüne dair sunulan garantiler karşılanmaktadır. 

iv) which meets the somatic cell and bacterial standard plate count criteria laid down in Annex I of the “Regulation on Specific Hygeine Rules for 

Food of Animal Origin” and which was produced, collected, cooled, stored and transported in accordance with the hygiene conditions laid 

down in Chapter XIII of the same regulations./ “Hayvansal Orijinli Ürünlerde Resmi Kontrollerin Organizasyonu için Spesifik Kurallar 

Yönetmeliği`nin Ek-1’inde belirtilen somatik hücre ve bakteriyel standart plak sayısı kriterlerini karşılamaktadır ve aynı yönetmeliğin Bölüm 

XIII’ünde yer alan hijyen şartlarına uygun olarak üretilmiş, toplanmış, soğutulmuş, depolanmış ve nakliye edilmiştir.

v) which has been produced under conditions guaranteeing compliance with the maximum residue limits for 

pesticides/contaminants/pharmacologically active substances laid down in the relevant Turkish legislations/Turkish Food Codex/EU 

legislation./ İlgili AB Mevzuatı/ Türk Gıda Kodeksi/ Türk Mevzuatlarında belirtilen pestisitler/bulaşanlar/ farmakolojik aktif maddeler için 

maksimum kalıntı limitlerine uygunluğu garanti eden koşullar altında üretilmiştir.

(b) It comes from an establishment that is subject to requirements that are based on HACCP principles/ HACCP ilkelerine dayalı bir program 

uygulayan işletmeden gelmektedir. 

(c) Food operators operate under food safety requirements designed to ensure that raw milk and colostrum admitted for use in production meets 

standards which meet or exceeds the outcomes provided by the hygiene requirements Chapter 13 of “Regulation of Special Hygiene Rules for 

Animal Food.”/ Gıda işletmecileri işletmelerini üretimde kullandıkları çiğ süt ve kolostrumun “Hayvansal Gıdalar İçin Özel Hijyen Kuralları 

Yönetmeliği”nin Bölüm 13’deki hijyen şartlarını karşıladığını veya daha üstünde olduğunu garanti etmek üzere gıda güvenliği şartları altında işletir.

(d) If the food business operator (i.e., manufacturer/processor) implements heat treatment on raw milk, colostrum, dairy products, or colostrum-based 

products, the specific level of heat treatment will be implemented according to requirements that are based on HACCP principles. The requirements 

are as follows:/ Eğer gıda işletmecisi (örn. üretici/ işleyici) çiğ süt, kolostrum, süt ürünleri veya kolostrum bazlı ürünlerde ısıl işlem uyguluyorsa, 

HACCP ilkeleri temelinde olan şartlara uygun olarak ısıl işlemin spesifik düzeyi uygulanacaktir. Şartlar asağıdaki gibidir; 

 

(1)i) Either Pasteurization; including the combination of short term high temperature applied minimum 72 °C for 15 seconds or long term low 

temperature applied at least 63 °C for 30 minutes or other time-temperature combinations providing equivalent impact and process that allows 

products to show negative reaction when they are tested for alkaline phosphatase test right after this implementation / ya pastörizasyon; 

minimum 72 °C’de 15 saniye uygulanan kısa süreli yuksek ısı kombinasyonu veya en az 63 °C’de 30 dakika uygulanan uzun süreli düşük ısı veya 

aynı etkiyi sağlayan ısı zaman kombinasyonlarıyla işlem görmeli ve bu uygulamadan sonra alkalin fosfataz testine tabi tutularak negatif 

reaksiyon göstermelidir.

(1)ii) Or Ultra high temperature(UHT); a process guaranteeing microbiological stability of products packed aseptically according to the suitable 

temperature-time combination which may include short term constant high temperature which should not be lower than 135 °C, showing that 

the processed product does not have spores having the ability to generate live microorganisms or development when preserved in the room 

temperature after 30 °C for 15 days or 55 °C for 7 days incubation of closed packages or after the implementation of a different method / ya da 

Ultra yuksek ısı (UHT); 135 °C den az olmamak kaydıyla kısa süreli sabit yuksek ısıyı da içerebilen uygun ısı -zaman kombinasyonuna uygun olarak 

aseptik olarak paketlenmis ürünlerin mikrobiyolojik olarak stabilitesini garanti eden bir islem, bu islem işlenmis ürünlerin değişik bir methodun 

uygulanmasindan sonra veya paketlenmiş ürünlerin 15 gün 30 °C veya 7 gün 55 °C’de inkubasyonundan sonra oda ısısında muhafaza edildiğinde 

canlı mikroorganizmaların üremesi veya gelişmesi yeteneğine sahip sporları içermedigini gösterir.
(1)iii) For the products with HS code 19.01 and 21.06 one of the following processes / 19.01 ve 21.06 HS kodları için aşağıdaki işlemlerden bir 

tanesi uygulanacaktır; (1)1. A sterilization process with equivalent at least 121 °C for 3 minutes; / En az 121 C°’de 3 dakikaya eşdeğer bir sterilizasyon işlemi; (1)2. An ultra-high temperature (UHT) treatment at not less than 135 oC in combination with a suitable holding time;/ uygun bir tutma 

süresi ile 135 oC’den daha düşük olmayan bir ‘ultra yüksek ısı’ (UHT) işlemi; (1)3. A HTST treatment with a pH below 7.0;/ pH 7 nin altında bir HTST islemi; (1)4. A HTST treatment combined with another physical treatment by;/ aşağıdaki fiziksel işlemlerden biri ile kombine şekilde bir HTST işlemi;

 Either/ ya, lowering the pH below 6 for one hour,/ Bir saat için pH değerinin 6’nın altına düşürülmesi,

 Or/ ya da, additional heating equal to or greater than 72 oC, combined with desiccation/ kurutma ile kombine edilmiş 72 oC ye 

esit veya daha fazla ek ısıtma

(e) The packing of the milk and milk products or colostrum or colostrum based products as well as liquid milk based products was done by closing 

device that will prevent contamination after final heat treatment after the milking. Products were transported with identification marks that allow 

the traceability./ Süt ve süt ürünleri veya kolostrum veya kolostrum bazlı ürünler veya likit süt bazlı ürünlerin paketlenmesi, sağımdan sonra ve son 

ısı işleminden sonra kontaminasyonu önleyecek bir kapatma aleti ile yapılmıştır. Ürünler izlenebilirliği sağlayan tanımlama işaretleri ile 

taşınmaktadır.

(f) It meets the relevant criteria laid down in article 57 of “Regulation on Specific hygiene Rules for Food of Animal Origin” and the relevant 

microbiological criteria laid down in “Regulation on Turkish Food Codex Microbilogical Criteria”/ “Hayvansal Gıdalar İçin Özel Hijyen Kuralları 

Yönetmeliği”nin 57 nci maddesindeki ilgili kriterleri ve “Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği”nde belirtilen ilgili mikrobiyolojik 

kriterleri karşılamaktadır. 

(g) Products were prepared, packed, held and transported under a system of regulations that ensure good hygienic practice consistent with articles 

10-21 of “Regulation on the Hygiene of Foodstuffs” and article 57 of “Regulation on Specific hygeine Rules for Food of Animal Origin”/ Ürünlerin 

hazırlanması, paketlenmesi, muamelesi ve taşınması “Hayvansal Gıdalar İçin Özel Hijyen Kuralları Yönetmeliği”nin 57 nci maddesi ve “Gıda Hijyeni 

Yönetmeliği”nin 10-21 nci maddelerine uyumlu olarak iyi hijyen uygulamalarını garanti eden bir mevzuat sistemi dahilinde gerçekleştirilmiştir.

(h) The loading of the product takes place under a system of regulations that ensure that it is loaded into new containers or into containers that have 

been adequately sanitized./ Urünün yüklenmesi, ürünün yeni veya uygun olarak sanitize edilmiş konteynırlara yüklendiğini garanti eden bir mevzuat 

sistemi dahilinde gerçekleşmiştir.

Notes / Notlar (1) Delete as appropriate/ Uygun şekilde siliniz. 

Part I / Kısım I

— Box I.7: Provide name and ISO Code of the Country./ Madde I.7.Ülkenin adını ve ISO Kodunu belirtiniz. 

— Box I.11: Name, address and approval number of the establishments of dispatch./ Madde I.11: Yükleme yapılan işletmenin adı, adresi ve onay 

numarası. 

— Box I.15: Registration number (containers), flight number (aircraft) or name (ship). In the case of transport in containers, the total number of 

containers and their registration number and where there is a serial number of the seal it must be indicated in box I.23. In case of unloading and 

reloading, the consignor must inform the entry point of the Republic of Turkey./ Madde I.15: Kayıt numarasını (konteynırlar), uçuş numarasını 

(uçak) veya adı (gemi). Konteyner içindeki sevkiyatlar için, toplam konteyner sayısı ve kayıt numaraları ile mühürün seri numarası I.23. maddede 

belirtilmelidir. Yükleme ve boşaltma olması durumunda, gönderen Türkiye’ye giriş noktası bilgilendirilmelidir. 

— Box I.19: use the appropriate Harmonised System (HS) code: 04.01; 04.02;04.03; 04.04; 04.05; 04.06; 17.02; 19.01; 21.02; 21.05; 21.06; 28.35;

35.01; 35.02; 35.04./ Madde I.19: Uygun Kodu (HS) kullanınız: 04.01; 04.02;04.03; 04.04; 04.05; 04.06; 17.02; 19.01; 21.02; 21.05; 21.06; 28.35; 

35.01; 35.02; 35.04 

— Box I.20: Indicate total gross weight and total net weight./ Madde I.20: toplam bürüt ve net ağırlığı belirtiniz.

— Box I.23: For containers or boxes, the container number and the seal number should be included./ Madde I.23: Konteynırlar ve kutular için, 

konteynır numarası ve mühür numarası belirtilmelidir.

— Box I.28: Manufacturing plant: Introduce the approval number of the treatment and/or processing establishment(s)./ Madde I.28: Üretim tesisi: 

işlendiği ve/veya aşamadan geçtiği işletmenin/işletmelerin onay numarasını belirtiniz. 

Part II / Kısım II

— The colour of the signature shall be different to that of the printing. The same rule applies to stamps other than those embossed or watermark./ 

İmza, yazı renginden farklı bir renkte olmalıdır. Aynı kural soğuk damga ve filigran dışındaki mühürler için de uygulanır. 

Responsible Government Official (Designated official signing on 

behalf of official veterinarian per agreement between competent 

authorities)/ Sorumlu Hükümet Yetkilisi ( Yetkili otoriteler arasindaki 

anlaşmaya istinaden resmi veteriner hekim adına tayin edilen resmi 

yetkili)

Name / İsim (in capital letters / Büyük harflerle) Qualification and title / Yetkisi ve ünvanı

Date / Tarih

Stamp / Mühür

Signature / İmza