turkish-food-safety-data

Turkish-first food safety reference data for Python: an ISO 22000 / HACCP glossary, the HACCP & ISO 22000 framework structure, a food allergen reference (Codex / EU 1169/2011), and a food-safety Q&A set. Built for NLP, education, RAG and food-safety tooling.

Published by Dokumantum — https://dokumantum.com/sektorler/gida License: CC BY 4.0 (attribution required — credit "Dokumantum, dokumantum.com").

Install

pip install turkish-food-safety-data

Usage

import food_safety_data as fsd

fsd.glossary                   # 30 ISO 22000 / HACCP terms (TR + EN)
fsd.haccp_iso22000_structure   # HACCP 7 principles + 12 steps + ISO 22000 clauses 4-10
fsd.allergens                  # 14 allergens (Codex / EU 1169/2011)
fsd.faq                        # Turkish food-safety questions and answers

fsd.find_term("CCP")           # -> glossary entry (Kritik Kontrol Noktası)
fsd.find_allergen("süt")       # -> allergen entry (Milk)
fsd.search_faq("belge")        # -> matching Q&A entries

Data shape

• glossary — keys: term_tr, term_en, definition_tr, category, related_standard, source_url
• haccp_iso22000_structure — keys: item_type, code, title_tr, description_tr, source, source_url
• allergens — keys: allergen_tr, allergen_en, list_basis, common_sources_tr, source_url
• faq — keys: question_tr, answer_tr, topic, source_url

Sources

Definitions are original Turkish text by Dokumantum, paraphrasing publicly established food-safety concepts. The data references standards/regulations by name only and does not reproduce any copyrighted standard text.

• Codex Alimentarius CXC 1-1969 (HACCP 7 principles, 12 steps, allergen management)
• Regulation (EU) No 1169/2011, Annex II (allergen list); reflected in Türk Gıda Kodeksi
• ISO 22000:2018 and FSSC 22000 referenced by name/clause number only

Also available as open datasets: Hugging Face · Kaggle · npm

Disclaimer

This package is an educational/reference resource and does not replace official standards or regulations. For certification or legal compliance, consult the official ISO/Codex texts and applicable national regulation (e.g. Türk Gıda Kodeksi). Allergen lists and thresholds differ by country and change over time; verify against current local regulation.