Oiva Evaluation Guidelines for registered food premises · 6.6 Quick-freezing 10228 / 4 / 3.7.2017...

Last updated on 3 July 2017

Number and name of topical area and matter to be evaluated No. of Guideline / version / last updated on

00 Evaluation scale for evaluation guidelines of control results

0.1 General evaluation criteria for grades in Oiva evaluation scale 10205 / 1 / 12.1.2015 01 Own-check plan

1.1 Own-check plan and its controllability 10206 / 2 / 3.7.2017

1.2 Adequacy of the own-check plan 10207 / 3 / 3.7.2017 02 Suitability, adequacy and maintenance of facilities and equipment

2.1 Suitability of facilities for use as food premises 10208 / 2 / 3.7.2017

2.2 Condition of premises 10209 / 2 / 16.9.2016 2.3 Working utensils, fixtures and equipment 10210 / 4 / 3.7.2017 03 Cleanliness of facilities, surfaces and equipment

3.1 General order and cleanliness of facilities 10211 / 3 / 3.7.2017

3.2 Cleanliness of working utensils and equipment 10212 / 1 / 12.1.2015 3.3 Cleanliness of the space for cleaning equipment and cleaning equipment 10213 / 2 / 3.7.2017

3.5 Vermin and other animals 10214 / 3 / 3.7.2017

3.6 Waste management 10215 / 1 / 12.1.2015 3.7 Separation of by-products 10216 / 3 / 3.7.2017

3.8 Traceability of by-products 10335 / 2 / 3.7.2017

04 Actions and training of personnel

4.1 Hygiene of work practices used by personnel 10217 / 1 / 12.1.2015 4.2 Hand hygiene 10218 / 1 / 12.1.2015 4.3 Work clothes 10219 / 2 / 3.7.2017

4.4 Monitoring of employees' health status 10220 / 2 / 3.7.2017

4.5 Instruction, guidance and training of personnel 10221 / 1 / 12.1.2015 4.6 Verification of hygiene proficiency 10222 / 3 / 1.1.2017 05 Hygiene of food production or handling 5.1 Risk management in production 10336 / 3 / 1.1.2017

5.5. Packaging 10223 / 2 / 3.7.2017 06 Food temperature management

6.1 Storage of foodstuffs 10224 / 1 / 12.1.2015 6.2 Cold-stored foodstuffs 10225 / 2 / 16.9.2016

Annex: Oiva Evaluation Guide 6.2. Cold-stored foods 16.9.2016 6.3 Hot-stored foods 10226 / 1 / 12.1.2015

6.4 Chilling 10227 / 1 / 12.1.2015

6.6 Quick-freezing 10228 / 4 / 3.7.2017

07 Sale and serving

7.1 Separation of product groups and hygiene during selling and serving 10229 / 2 / 11.1.2016

7.2 Management of shelf-life and sale period of products in sale of foods 10230 / 3 / 16.9.2016

Oiva Evaluation Guidelines for registered food premises Oiva Evaluation Guidelines include Evira's Guidelines 10205-10243 and 10245-10262,10324-10327, 10331-10332 and Guideline 18248. The headings of the Guidelines (KUTI lines), including the number of the heading, as well as the number, version and last-updated date of the Guideline are shown in the list below. If any changes are made in a Guideline, a new revised version is published. The last-updated date indicates the date the last version was made and approved. The most recent last-updated dates are shown in bold. Lines shown on an orange background refer to evaluations that are not included in the Oiva report, but only in the evaluation report.

7.3 Management of shelf-life and sale period of products in serving of foods 10231 / 3 / 11.1.2016

Annex: 7. Temperature requirements related to Guidelines on sale and serving 10 Substances causing allergies or intolerances

10.1 Separation and cross-contamination 10232 / 3 / 1.1.2017 11 Composition of foodstuffs

11.1. Additives, flavourings and enzymes 10233 / 1 / 12.1.2015

11.2 Nutritional fortification 10234 / 1 / 12.1.2015

11.3 Genetically modified ingredients 10235 / 2 / 3.7.2017

11.4 Novel foods and new processes 10236 / 1 / 12.1.2015 12 Special Requirements for Specific Food Products

12.1 Food supplements 10237 / 3 / 1.1.2017

12.2 Foods for particular nutritional uses 10238 / 3 / 3.7.2017

12.3 Foodstuffs with protected status 10239 / 3 / 3.7.2017

12.4 Other product-specific requirements 10240 / 2 / 18.12.2015

12.5 Authenticity of organic products 18248 / 1 / 1.7.2015 13 Information provided on foods

13.1 General labelling 10241 / 3 / 1.1.2017

13.2 Nutrition labelling 10242 / 3 / 1.1.2017

13.3 Marketing (nutrition and health claims) 10243 / 1 / 12.1.2015

13.4 Labelling of meat required by specific legislation 10324 / 1 / 11.1.2016

13.5 Labelling of fishing and aquaculture products required by specific legislation

10325 / 2 / 1.1.2017

14 Packaging materials and food contact materials

14.1 Packaging materials and other food contact materials 10245 / 5 / 3.7.2017

15 Transport of Foods

15.1 Reception of foodstuffs 10246 / 1 / 12.1.2015

15.3 Conditions in pick-up and delivery of foods 10247 / 2 / 11.1.2016

15.4 Temperature management in transport 10248 / 1 / 12.1.2015

15.6 Compliance of international transport 10326 / 1 / 11.1.2016

16 Traceability and recalls

16.1 Traceability of foodstuffs 10249 / 2 / 18.12.2015

16.2 Labelling and traceability of beef 10250 / 2 / 11.1.2016

16.3 Traceability of sea-caught fish and fishery products 10261 / 2 / 11.1.2016

16.4 Traceability of fish and fishery products under dioxin regulations 10251 / 2 / 11.1.2016

16.6 Recalls 10252 / 1 / 12.1.2015

16.7 Compliance with rules for low-risk activities 10253 / 2 / 27.6.2016

16.8 Traceability of meat of swine, sheep, goats and poultry 10327 / 1 / 11.1.2016

17 Food testing

17.1 Sampling referred to in the own-check plan 10254 / 1 / 12.1.2015

17.2 Actions taken based on test results 10255 / 1 / 12.1.2015

17.11 Pharmaceutical residues

17.12 Residues of plant protection products 10256 / 4 / 3.7.2017

17.13 Environmental contaminants 10257 / 2 / 18.12 / 2015

17.14 Mycotoxins 10258 / 2 / 18.12.2015

17.15 Process contaminants 10259 / 2 / 18.12.2015

17.16 Other contaminants 10260 / 3 / 1.1.2017 18 Display of the Oiva report

18.1 Display of the Oiva report 10262 / 2 / 1.1.2017

19 Marketing requirements

19.4 Milk and milk products 10331 / 2 / 1.1.2017

19.6 Spreadable fats 10332 / 2 / 1.1.2017

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Food Safety

Oiva Evaluation Guidelines for Approved Food Establishments and Registered Food Premises

0. Evaluation Scale for the Evaluation Guidelines of Control Results

0.1 General Evaluation Criteria for Grading in the Oiva Evaluation Scale

The common criteria for the Oiva evaluation scale are presented in this guideline which together with the substance-based Oiva evaluation guidelines comprise the overall set of Oiva evaluation guidelines. To be taken into consideration:

This guideline presents general descriptions of the Oiva evaluation scale, in which the risk-based aspects have been taken into account. The risk-based approach is discussed in more detail in the Oiva evaluation guidelines pertaining to specific substance areas.

Oiva grades apply to approved food establishments or registered food premises.

The general descriptions of the grades in the evaluation scale pertain to all evaluation guidelines of control results and all areas subject to control.

The guidelines are all based on the statutes of the Food Act with which Eviras interpretation guidelines can be utilised.

The Oiva evaluation guidelines, which are published separately, provide more precise and particular guidelines for the application of the evaluation scale.

EXCELLENT

Operations comply with requirements.

The inspector concludes that the inspected areas comply with the requirements of the legislation. The inspector is satisfied that the operator is capable of dealing with sudden and random shortcomings and rectifying them through the in-house control system.

GOOD

There are small issues with the operations which do not impair food safety or mislead consumers.

The inspector issues a written open notice to the operator of the detected shortcomings. The inspector is satisfied that the operator is capable of dealing with sudden and random shortcomings and rectifying them through the in-house control system.

TO BE

CORRECTED

There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time.

As a rule, the inspector shall make use of the administrative coersive measures

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Food Safety


referred to in the Food Act to ensure compliance with legislation. However, the inspector may issue a written notice for corrective action with a set period of time, if there is a justified reason for this.

The areas covered by the inspection as specified in the guidelines do not cause a direct reduction in food safety. In this case, the grade "To Be Corrected" can however be given provided that the grade "Good" has been given repeatedly.

POOR

There are issues with the operations which jeopardise food safety or considerably mislead consumers, or the operator has failed to comply with orders that have been issued. These issues must be rectified with immediate effect.

The inspector orders the operator to take corrective actions immediately. In cases like this, the inspector must always make use of the administrative coersive measures referred to in the Food Act to ensure compliance with legislation. The areas specified in the guidelines do not immediately jeopardise food safety. In this case, the grade "Poor" can however be given, provided that the grade "Good" has been given repeatedly and the shortcomings have not been rectified within the set period of time.

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Käyttöönotto 3.7.2017

Food Safety

Oiva Evaluation Guidelines for Registered Food Premises

1. Own-check Plan

1.1 Own-check Plan and Its Controllability To be taken into consideration:

The adequacy of the own-check plan is controlled in point 1.2

In small (1-2 persons) companies, the own-check plan can in some parts also be verbal, and it is controlled by means of interviews of the employees.

Matters to be controlled:

Does the food establishment have an own-check plan in place

Controllability of the own-check plan and the related accounts

Storage (archiving) of the accounts related to own-check activities

EXCELLENT


The food establishment has an own-check plan in place. The own-check plan and the related accounts are controllable. The accounts related to own-check activities are stored in accordance with regulations.

GOOD


The food establishment has an own-check plan in place. The own-check plan and the related accounts are controllable in essence. There are shortcomings regarding the storage of the accounts.

TO BE

CORRECTED


The own-check plan of the food establishment is not controllable. Accounts related to own-check activities are completely lacking.

POOR


The food establishment does not have an own-check plan in place.

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Food Safety


Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council laying down the general principles and

requirements of food law, 178/2002/EC - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, (EC) No

852/2004, hereinafter 852/2004/EC; Article 4 - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,

1367/2011, Section 5 - Evira's Guide on food hygiene in registered food premises 16025 - Evira’s guide 16043

Updates in version 2 - Reference to Evira’s guide 16043 has been added

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Food Safety


1. Own-check Plan

1.2 Adequacy of the Own-check Plan To be taken into consideration:

In small (1-2 persons) companies and in operation involving only minor risks, the own-check plan can in some parts also be verbal, and it is controlled through interviews of the employees.

If any issues are discovered in the inspection that may be due to shortcomings of the own-check plan (e.g. required level of cleanliness is not achieved despite cleaning complying with the plan and the work instruction, or there have been changes in the operation, but the plan has not been updated), the adequacy of the plan can be controlled in all cases and a grade issued also for this point.

If the own-check plan is not controllable, the evaluation is carried out in accordance with guideline 1.1 Own-check plan and its controllability.

As regards outsourced operations for which the implementation of own-check activities cannot be controlled because of the external operator, the point is evaluated in accordance with this guideline (e.g. the cleaning equipment store room cannot be inspected, because the external operator has locked the room).


The own-check plan is adequate in relation to the nature and scope of operation, and if necessary, the HACCP-procedure is taken into account in the plan. The risks of the operation are managed by carrying out own-check activities in accordance with the plan.

EXCELLENT


The own-check plan is adequate in relation to the nature and scope of operation. The food business operator ensures through own-check activities that external operators comply for their part with regulatory requirements and the arrangement is also in practice carried out in accordance with the own-check plan.

GOOD


There are minor shortcomings in the own-check plan. The shortcomings are found in such sections of the own-check plan that they do not impair food safety or mislead consumers. The food business operator ensures through own-check activities that external operators comply for their part with regulatory requirements and the arrangement is also in practice carried out in accordance with the own-check plan.

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Food Safety


TO BE

CORRECTED


There are shortcomings in the own-check plan. The shortcomings are found in such sections of the own-check plan that they impair food safety and/or mislead consumers. The food business operator has not taken outsourced operations into account in the own-check activities or the arrangement is in practice not carried out in accordance with the own-check plan.

POOR


There are shortcomings in the own-check plan. The shortcomings are found in such sections of the own-check plan that they jeopardise food safety and/or considerably mislead consumers. The operation of an external operator jeopardises food safety.

Legislation and guidelines (with any amendments) pertaining to the subject:

- Regulation of the European Parliament and of the Council laying down the general principles and requirements of food law, 178/2002/EC

- Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, (EC) No 852/2004, hereinafter 852/2004/EC; Article 4

- Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,

1367/2011, Section 5 - Evira's Guide on food hygiene in registered food premises 16025 - Evira’s guide 16043

Updates in version 3 - Reference to Evira’s guide 16043 has been added

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Food Safety


2. Suitability, Adequacy and Maintenance of Facilities and Equipment

2.1 Suitability of Premises for Use as Food Premises To be taken into consideration:

The nature and scope of the activities shall be taken into account in the evaluation of the suitability and adequacy of the facilities and the equipment.

The suitability and adequacy of waste management and loading docks are only evaluated based on this guideline if they lie within the responsibility of the food premises.

The adequacy and suitability of means of transport are evaluated in point 15.3 Conditions in Pick-up and Delivery of Foods Transport conditions.


The facilities of the food premises (facilities for reception, storage, handling, serving, packing, sale etc.) are suitable and adequate to meet the requirements resulting from the nature and scope of the activities.

The arrangement of the facilities and the production lines in the food premises ensure there is no risk of contamination (the direction of rotation of the activities is from a clean area to a dirty area).

The structures (including HVAC arrangements) and the surfaces (walls, floors, ceiling) are suitable for the activities

The cleaning equipment storage facilities are suitable and adequate for the activities (includes also the evaluation of the suitability and adequacy of cleaning equipment).

The suitability and adequacy of changing facilities, toilets and waste management facilities are controlled, if they lie within the responsibility of the food premises. (The aforementioned facilities may be located separate from the food premises; for example in shopping centres, the changing facilities may be located separate from the facilities of the food premises)

The suitability and adequacy of dishwashing facilities in relation to the nature and scope of the activities

The suitability and adequacy of the washing facilities of transport receptacles in relation to the nature and scope of the activities

Means of transport classified according to the ATP Agreement are used as the means of transport for international carriage of quick-frozen foodstuffs and other carriage of perishable foodstuffs covered by the ATP Agreement.

The suitability and adequacy of storage space for reusable transport receptacles

The suitability and adequacy of bottle return areas if they are located in the facilities of the food premises

The quality of water based on the analysis results of water samples (to be evaluated when the operator e.g. uses their own well or their own water treatment equipment, and the need for own-check samples has been established). Ice which comes into contact with food or which may contaminate food is to be made from potable water. It is to be made, handled and stored under conditions that protect it from contamination. Recycled water used in processing or as an ingredient is not to present a risk of contamination. It is to be of the same standard as potable water, unless the competent authority is satisfied that the quality of the water cannot affect the safety of foodstuffs in their finished form.

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Food Safety


EXCELLENT


There is adequate space in the food premises for hygienic operation, or hygiene is ensured through separation of activities in time. The arrangement of facilities, the production lines, dishwashing lines, HVAC arrangements, etc. are adequate and suitable for the activities. The structures and surfaces are suitable for the activities. The food premises include or have access to changing facilities, toilets and waste management that conform to requirements. The cleaning equipment are stored, handled and maintained in a hygienic manner. There is an adequate amount of cleaning equipment and the cleaning equipment are appropriate for their purpose. Means of transport classified according to the ATP Agreement are used as the means of transport for international carriage of frozen foodstuffs and other carriage of perishable foodstuffs covered by the ATP Agreement. The quality of potable water fulfils the requirements of Decrees 1352/2015 or 401/2001 of the Ministry of Social Affairs and Health. The quality recommendations are not necessarily fulfilled, but the quality of the foodstuffs is not affected.

GOOD


The facilities and the arrangement of the facilities, and the structures and surfaces in facilities where perishable unpackaged food is handled, are suitable for the activities. In facilities where perishable unpackaged foodstuffs are handled, separate water supply/supplies is/are provided for washing hands and, where necessary, for washing food as well as for washing containers and utensils. There are minor shortcomings in the suitability and/or adequacy of facilities and cleaning equipment other than the aforementioned. The quality of potable water fulfils the requirements of Decrees 1352/2015 or 401/2001 of the Ministry of Social Affairs and Health. The quality recommendations are not fulfilled and the potable water may affect the quality of the foodstuffs, but food safety is not impaired.

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Food Safety


TO BE

CORRECTED


The inadequacy of the facilities and/or of the arrangement of facilities in the food premises, and/or the unsuitability of the structures and surfaces in the facilities result in impaired food safety. In facilities where perishable unpackaged foodstuffs are handled, separate water supply/supplies is/are not provided for washing hands and, where necessary, for washing food as well as for washing containers and utensils. The space for cleaning equipment has been removed or is used for some other purpose and/or cleaning equipment is stored elsewhere in the food premises in a manner that impairs food safety. The inadequacy and/or the unsuitability of other facilities and cleaning equipment result in impaired food safety. Non-classified means of transport are used as the means of transport for international carriage of frozen foodstuffs and other carriage of perishable foodstuffs covered by the ATP Agreement. The quality of potable water does not fulfil the requirements or recommendations of Decrees 1352/2015 or 401/2001 of the Ministry of Social Affairs and Health and food safety is impaired through the use of the water.

POOR


The arrangement of the facilities of the food premises, the structures and/or the surface materials contain solutions and defects which jeopardise food safety. The inadequacy of the facilities or equipment of the food premises and/or the unsuitability of the facilities for use as food premises jeopardise food safety. For example, the quality of potable water does not fulfil the microbiological quality requirements of Decrees 1352/2015 or 401/2001 of the Ministry of Social Affairs and Health and the quality of the food may therefore cause a health hazard. The requests of the health protection authority or the food control authority for corrective action within a set deadline have not been complied with and food safety is jeopardised through the use of the water.

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Food Safety


Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC,

Article 4, Annex II, Chapter I, Chapter II, Chapter V, Chapter VII - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,

1367/2011, Section 3, Section 15 - Decree of the Ministry of Social Affairs and Health Relating to the Quality and Monitoring of Water

Intended for Human Consumption, 1352/2015, and Decree of the Ministry of Social Affairs and Health on Quality Requirements for Household Water Supplied by Small Plants and Control Testing, 401/2001

- Evira's Guide on food hygiene in registered food premises 16025

Updates in version 2 - Reference to cleaning equipment store rooms has been changed to be meet the regulation 291/2017 - Reference to Decree of the Ministry of Social Affairs and Health Relating to the Quality and Monitoring of

Water Intended for Human Consumption, 461/2000 has been changed to Degree 1352/2015 - Reference to 15.2 has been changed to 15.3

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Food Safety


2. Suitability, Adequacy and Maintenance of Facilities and

Equipment

2.2 Condition of Premises To be taken into consideration:

The condition of the refrigeration equipment is evaluated in point 6.4 Chilling Matters to be controlled:

The condition of structures, surfaces (walls, floors, ceilings, work surfaces) and facilities (facilities for handling, sale, storage, reception of foodstuffs) in the food premises, particularly as concerns facilities where unpackaged food is handled.

Also the general condition of changing facilities, toilets, facilities for waste management, and loading docks, if they lie within the responsibility of the food premises. (The aforementioned facilities may be located separate from the food premises; for example in shopping centres, the changing facilities may be located separate from the facilities of the food premises.)

Condition of water supplies

Condition of ventilation, lighting and drainage systems

Bottle return areas, if they are located in the facilities of the food premises

EXCELLENT


The condition of the facilities is good, except for some minor wear. The facilities are in need of maintenance, but the operator has drawn up an appropriate repair plan and carries out repairs timely. Where necessary, the operator introduces adequate special arrangements for the execution of the repair plan.

GOOD


The facilities of the food premises where unpackaged food is handled are visibly in good condition and undamaged, except for some minor wear. Facilities where packaged food is handled and/or other facilities are in need of maintenance, but there is no urgent need for repairs. The facilities are in need of maintenance, but the operator has drawn up an appropriate repair plan and carries out repairs in a timely manner. There are some minor shortcomings in the special arrangements introduced for the execution of the repair plan.

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Food Safety


TO BE

CORRECTED


There are shortcomings that impair food safety in the facilities of the food premises where unpackaged food is handled. Facilities where packaged food is handled and/or other facilities are in need of urgent maintenance related to food safety. The repair plan drawn up for the food premises is not adequate, the schedule defined in the repair plan has been kept to only partly or adequate special arrangements have not been introduced for the execution of the repair plan.

POOR


The maintenance of the facilities and structures has been neglected. No repair plan has been drawn up for the food premises or the food premises repeatedly fails to follow the repair plan. The state of the facilities of the food premises contains solutions and shortcomings which jeopardise food safety.

Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs,

852/2004/EC, Article 4, Annex II, Chapter I, Chapter II - Finnish Food Act 23/2006, Section 10 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,

1367/2011, Section 3 - Evira's Guide on food hygiene in registered food premises 16025 Updates in version 2 - repair plan added in point Matters to be controlled - a mention of neglected maintenance added under evaluation grade “Poor”

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Food Safety


2. Suitability, Adequacy and Maintenance of Facilities and Equipment

2.3 Working Utensils, Fixtures and Equipment To be taken into consideration:

The suitability and adequacy of food chilling equipment is evaluated in point 6.4 Chilling

This point also covers the evaluation of the fulfilment of standardisation requirements regarding the measuring equipment and temperature-recording systems used in the storage of quick-frozen products, and the functionality of measuring equipment used for the temperature management of frozen food.

The requirements laid down in Commission Regulation 37/2005 on temperature-recording equipment apply to carriage of quick-frozen products (excluding local distribution of less than 2 h in duration or distribution directly to the customer), to cold store facilities prior to delivery to retail outlets, or cold store facilities in retail outlets where quick-frozen foodstuffs are marketed to consumers and the volume of the cold store facilities is at least 10 m3. The requirements do not apply to retail cabinets.


The suitability and adequacy of fixtures (cabinets, work surfaces, etc.), equipment (ovens, cutters, stoves, etc.) and working utensils (containers, cutting boards, knives, etc.) in relation to the operation

Surfaces and components of fixtures, equipment and working utensils

EXCELLENT


The inspected working utensils, fixtures and equipment are suitable for the intended purpose and adequate in capacity and amount in relation to the operation. They are also in good condition and undamaged, except for some minor wear.

GOOD


Fixtures, equipment and working utensils which are used to handle or come into contact with unpackaged food are suitable and adequate for the intended purpose. Fixtures, equipment and working utensils which are used to handle or come into direct contact with unpackaged food are in good condition and undamaged, except for some minor wear. Fixtures, equipment and working utensils which are not used to handle or do not come into contact with unpackaged food are in need of maintenance, but there is no urgent need for maintenance. The need for maintenance does not impair food safety.

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Food Safety


TO BE

CORRECTED


Fixtures, equipment and working utensils which are used to handle and/or come into direct contact with unpackaged food have shortcomings in suitability, adequacy and condition. The shortcomings impair food safety. The maintenance of fixtures, equipment and working utensils has been neglected to the extent that food safety is impaired.

POOR


Fixtures, equipment and working utensils are not suitable and/or adequate for the operation of the food premises. Maintenance has been neglected.


Article 4, Annex II, Chapter II, Chapter V - Finnish Food Act 23/2006, Section 10 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011,

Section 3, Section 10, Section 15 - Commission Regulation 37/2005/EC on the monitoring of temperatures in the means of transport,

warehousing and storage of quick-frozen foodstuffs intended for human consumption - Evira's Guide on food hygiene in registered food premises 16025 - Evira's Guide on quick-freezing and freezing of foodstuffs in food establishments, 16049

Updates in version 4 - Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food

premises, 1367/2011, Section 10 has been added

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Food Safety


3. Cleanliness of Facilities, Surfaces and Equipment

3.1 General Order and Cleanliness of Facilities To be taken into consideration:

The control authority does not need to verify the general order and cleanliness of the food premises through sampling.

Normal soiling which is caused by the work carried out during the day and awaits cleaning is to be excluded from the evaluation.

The cleanliness and order of the cleaning equipment storage facilities are evaluated in point 3.3 Cleanliness of the Space for Cleaning equipment and Cleaning equipment.

The cleanliness and order of transport receptacles is evaluated in point 5.5 Packing.

The cleanliness and order of the waste management facilities is evaluated in point 3.6 Waste Management.


The cleanliness of structures, surfaces (walls, floors, ceilings, work surfaces, HVAC) and facilities (kitchen, facilities for handling, sales, storage and reception of foodstuffs, and for customer service, dishwashing) in the food premises, particularly as concerns facilities where unpackaged food is handled.

The general cleanliness of also changing facilities, loading docks and toilets, if they are within the responsibility of the food premises (can be located separate from the food premises; for example in shopping centres, the changing facilities may be located separate from the facilities of the food premises.)

The prevailing order in the facilities (attention to be paid to items that should not be in food premises, and products other than foodstuffs)

Storage facilities for clean packaging materials

The cleanliness of bottle return areas if they are located in the facilities of the food premises

EXCELLENT


General cleanliness and order are on a good level in the facilities of the food premises.

GOOD


General cleanliness and order are on a good level in the facilities of the food premises where unpackaged food is handled. There are some minor shortcomings in cleanliness and order in the other facilities.

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Food Safety


TO BE

CORRECTED

There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set deadline.

Cleaning has been neglected in the facilities of the food premises where food is handled, and/or the facilities are dirty. In other facilities where food is not handled, cleaning has been neglected to the extent that the soiling of the facilities impairs food safety in the facilities where food is handled. The presence or amount of items that should not be in the food premises makes cleaning difficult and thus impairs food safety.

POOR


The facilities of the food premises where food is handled are extremely dirty or covered with grime. In other facilities where food is not handled, cleaning has been neglected to the extent that the soiling of the facilities impairs food safety in the facilities where food is handled.


852/2004/EC, Article 4, Annex II, Chapter I - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,

1367/2011, Section 3, Section 4 - Evira's Guide on food hygiene in registered food premises 16025 Updates in version 3 - In the section To be taken into consideration the term store room has been changed to storage

facilities

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Food Safety



3.2 Cleanliness of Working Utensils and Equipment To be taken into consideration:

Cleanliness need not be verified through sampling in this evaluation point. The evaluation can be carried out through a sensory inspection.

Normal soiling which is caused by the work carried out during the day and awaits cleaning is to be excluded from the evaluation.

Sampling related to regulatory and own-check activities is addressed in Guideline 17.2. Matters to be controlled:

Cleanliness of working utensils (containers, cutting boards, knives, etc.) and equipment (ovens, stoves, cutters, refrigeration equipment, dishwasher, etc.)

EXCELLENT


The working utensils and equipment of the food premises are clean.

GOOD


The working utensils and equipment used to handle unpackaged food are clean. There are minor shortcomings in the cleanliness of the other working utensils and equipment of the food premises.

TO BE

CORRECTED


The working utensils and equipment of the food premises are dirty. In particular, the handling of unpackaged food using dirty working utensils and equipment impairs food safety.

POOR


The cleaning of working utensils and equipment has clearly been neglected. The working utensils and equipment of the food premises are covered with grime, which jeopardises food safety.

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Ohje / versio 10212/ 1


Food Safety



Article 4, Annex II, Chapter V - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,

1367/2011, Section 4 - Evira's Guide on food hygiene in registered food premises 16025

Esittelijä

Asia Sivu/sivut

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Food Safety


Cleanliness of Facilities, Surfaces and Equipment

3.3 Cleanliness of the Space for Cleaning Equipment and Cleaning Equipment To be taken into consideration:

The suitability and adequacy of the space for cleaning equipment as well as the suitability and adequacy of the equipment are evaluated in Guideline 2.1 Suitability of Facilities for Use as Food Premises.

If it is found out in the evaluation of the cleanliness of the the space for cleaning equipment and the equipment itself that the cleaning equipment cannot be cleaned, maintained or stored hygienically, the evaluation is carried out in accordance with Guideline 2.1 Suitability of Facilities.

When evaluating cleanliness and suitability, attention is to be particularly paid to whether the cleaning equipment is intended for public areas (e.g. corridor and floor cleaning tools, floor washer machines, etc.) or used on surfaces on which unpackaged perishable foodstuffs are handled.

With regard to outsourced cleaning activities, the evaluation can also be carried out based on Guideline 1.2 Adequacy of Own-check Plan, if the facilities cannot be inspected, for example because the cleaning service provider has locked the cleaning equipment storeroom.


Cleanliness and order in the space reserved for cleaning equipment

Cleanliness and condition of cleaning equipment

EXCELLENT


The spaces reserved for the storage and maintenance of cleaning equipment are clean and in good order. Cleaning equipment is in good condition and is kept clean.

GOOD


There are some minor shortcomings in the cleanliness and order of the spaces reserved for the storage and maintenance of cleaning equipment, but the spaces are in the main parts clean. The cleaning equipment is worn, but in adequate condition for the intended purpose. The cleaning equipment is not so dirty, intended purpose taken into account, as to have an adverse effect on food safety.

Esittelijä

Asia Sivu/sivut

3.3 2 / 2



Food Safety


TO BE

CORRECTED


Cleanliness and order are on an extremely poor level in the spaces reserved for the storage and maintenance of cleaning equipment. The facilities are visibly extremely dirty.

POOR


The cleaning equipment is in such a poor condition or so dirty that it is no longer suitable for the intended purpose and needs to be urgently replaced.


Article 4, Annex II, Chapter V - Finnish Food Act 26/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,


Updates in version 2 - Reference to cleaning equipment store rooms has been changed to be meet the regulation 291/2017

Esittelijä

Asia Sivu/sivut

3.5 1 / 2



Food Safety



3.5 Vermin and Other Animals To be taken into consideration:

In addition to vermin control, this Guideline pertains to the access of domestic animals as well as assistance dogs, such as guide dogs of visually impaired persons, hearing dogs of hearing-impaired persons, assistance dogs of physically impaired persons and other dogs assisting other persons with disabilities or persons with long-term illnesses, to the facilities of the food premises.

The need for and the content of vermin control programmes is evaluated in point 1.2 Adequacy of the Own-check Plan.

The responsibility for the appropriateness of vermin control lies with the food premises, even if the vermin control has been outsourced.


There are no vermin or indications of the presence of vermin.

Vermin control methods, if considered necessary

Assistance dogs only have access to sales, serving and other customer service areas.

Domestic animals only have access to serving areas

EXCELLENT


There are no vermin or indications of the presence of vermin. Assistance dogs and/or domestic animals only have access to facilities where they are allowed.

GOOD


There are minor shortcomings in vermin control. However, indications of vermin have produced a reaction and vermin control action taken has been adequate and appropriate. Assistance dogs and/or domestic animals only have access to facilities where they are allowed.

TO BE

CORRECTED


The actions taken due to indications of vermin have been inappropriate and/or inadequate. The amount of vermin observed during the inspection is so high that food safety is impaired.

Esittelijä

Asia Sivu/sivut

3.5 2 / 2



Food Safety


Assistance dogs and/or domestic animals have access to areas where they are not allowed.

POOR


Vermin control action is not taken despite presence or indications of vermin. The amount of vermin observed during the inspection is so high that food safety is jeopardised. Damage caused be vermin on foodstuffs is observed.


Article 4, Annex II, Chapter IX - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,

1367/2011, Section 18 - Evira's Guide on food hygiene in registered food premises 16025 - Rodent control and use of rodenticides in feed and food production, Guideline by Evira and Tukes

(Finnish Safety and Chemicals Agency) for producers, 10.12.2015

Updates in version 3 - In the section To be taken into consideration the Degree 291/2017 has been taken into account

considering the guide dogs

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Food Safety



3.6 Waste Management To be taken into consideration:

Waste management is only evaluated based on this Guideline to the extent that it lies within the responsibility of the food premises.

By-products in food retail stores and wholesale stores are evaluated in point 3.7. Matters to be controlled:

Storage of waste

Removal of waste from the food premises

Cleanliness of waste containers (containers inside the food premises, and containers in waste management facilities, which lie within the responsibility of the food premises)

General cleanliness and order of waste management facilities (the waste management facilities not included in the obligations of the real property).

EXCELLENT


Spoiled food and other waste are stored adequately separated from food handling areas and are transferred to the waste management facilities at least once a day. The general cleanliness and order in the waste management facilities is on a good level. The cleanliness of waste containers is looked after.

GOOD


Spoiled food and other waste are stored adequately separated from food handling areas. There are minor shortcomings regarding the transfer of waste to the waste management facilities. There are minor shortcomings in the cleanliness of waste containers and in the general cleanliness and/or order of the waste management facilities.

TO BE

CORRECTED


Spoiled food and other waste are stored in the food premises in a manner that results in food safety being impaired. The waste containers are dirty and/or the general cleanliness and/or order of the waste management facilities is not looked after.

Esittelijä

Asia Sivu/sivut

3.6 2 / 2



Food Safety


POOR


Spoiled food and other waste are stored in the food premises in a manner that results in food safety being jeopardised.


852/2004/EC, Article 4, Annex II, Chapter VI - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,


Esittelijä

Asia Sivu/sivut

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Food Safety

Oiva Evaluation Guideline for Registered Food Premises


3.7 Separation of By-products To be taken into consideration:

This Guideline pertains to the handling of by-products in retail stores and wholesale stores.

This Guideline does not pertain to sale for consumption on the premises, to kitchens, institutional kitchens or catering businesses.

The use of by-products for feed is not evaluated based on this Guideline.

The matters related to the handling of by-products evaluated based on this Guideline affect the Oiva grade.

Matters related to the traceability of by-products and record keeping of small quantities are evaluated in accordance with Guideline 3.8 Traceability of By-products.


Matters related to the handling, storage and marking of by-products are to be inspected: o Storage of by-products o Separation of by-products and foodstuffs o Marking of collection containers for by-products ("not for human consumption" and

"category 3")

EXCELLENT


By-products are stored in such a manner that food safety is not impaired by their storage. By-products are stored in marked containers than can be closed. The collection containers for by-products are marked according to requirements.

GOOD


By-products are stored in such a manner that food safety is not impaired by their storage. By-products are stored in marked containers than can be closed. There are minor shortcomings in the markings of collection containers for by-products.

TO BE CORRECTED


The storage of by-products impairs food safety. By-products are not stored in marked containers than can be closed.

Esittelijä

Asia Sivu/sivut

3.7 2 / 2



Food Safety


POOR


The storage of by-products jeopardises food safety. Legislation and guidelines pertaining to the topic: - Regulation of the European Parliament and of the Council, (EC) No 1069/2009, Article 4, Article 10(f),

Articles 14 19, 21, 22 and 26 - EU Commission Regulation 142/2011 - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004, Annex

II, Chapter VI - Animal By-Product Act (517/2015) - Decree of the Ministry of Agriculture and Forestry on animal by-products 783/2015 - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011,

Section 5 - Evira's Guide on former foodstuffs in stores 16088 - Evira's Guide on food hygiene in registered food premises 16025

Updates in version 3 - Evira's Guide on former foodstuffs in stores 16088 has been finished.

Esittelijät

Asia Sivu/sivut

3.8 1 / 2



Food Safety



3.8 Traceability of By-products This evaluation is not presented in the Oiva report, but only in the control report. To be taken into consideration:

This Guideline pertains to the traceability of by-products in retail stores and wholesale stores as well as in transport of by-products originating from these stores.

This Guideline does not pertain to serving for consumption on the premises, to kitchens, institutional kitchens, catering businesses.

The Guideline does not apply to operators in remote areas (remote areas are defined in Decree 783/2015 of the Ministry of Agriculture and Forestry, Annex 4, Part 1).

Small quantities (quantity of by-products produced is at most 20 kg/week or 80 kg/month). Restrictions related to small quantities apply only to unprocessed by-products.

The matters related to the handling of by-products evaluated based on this Guideline do not affect the Oiva grade.

Sending by-products to be used as feed material is also evaluated in this Guideline. Matters to be controlled:

Traceability of by-products

By-products are dispatched to a destination where they are, according to legislation, permitted to be dispatched

If the handling of by-products has been outsourced, the outsourced operations are to be evaluated to inspect that the responsibility between the operators and the transfer of responsibilities have been taken into account in the agreements.

Commercial documents related to the transport of by-products, or waste reports

The transport containers or the transport vehicle of by-products bear an identification marking during the transport (if possible to inspect in practice)

If the handling of by-products has been outsourced, by-products are delivered to an appropriately registered or approved carrier for transport.

Record keeping of small quantities

EXCELLENT

Operations comply with requirements. For example:

- By-products are dispatched to a destination permitted by legislation. - The operator has a commercial document regarding the transport of by-

products dispatched by the operator, or the operator has a waste report provided by the waste management company which presents the information related to the traceability of by-products.

- The transport containers or the transport vehicle of by-products bear identification markings as required by legislation.

- The carrier who transports by-products is an appropriately registered or approved operator.

- The operator keeps records of small quantities. - The operator is registered as feed business operator if it delivers by-products

for feed use. - Only by-products that are suitable for feed are delivered for feed use.

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Asia Sivu/sivut

3.8 2 / 2



Food Safety


GOOD

There are minor issues with operations.

For example: - There are minor shortcomings in the commercial document or the waste report,

but by-products are traceable. - There are minor shortcoming in the records of small quantities (e.g. records

are only missing on a random basis).

TO BE CORRECTED

There are clear issues with operations.

For example: - The commercial document or the waste report has shortcomings that result in

by-products not being completely traceable. - The operator keeps records of small quantities, but the quantity of by-products

exceeds the limit for small quantity (80 kg/month) frequently (during more than four months per year).

- The operator is not registered as feed business operator even though it delivers by-products for feed use.

POOR

There are severe issues with operations, or the operator has failed to rectify the issues within the set period of time.

For example: - The operator shows complete disregard for or ignorance about the

requirements of by-product legislation. - By-products that are not suitable for feed are delivered to feed use (for example

they have gone bad).

Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council (EC) No 1069/2009 - EU Commission Regulation 142/2011 - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004, Annex

II, Chapter VI - Animal By-Product Act 517/2015 - Decree of the Ministry of Agriculture and Forestry on animal by-products 783/2015 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011,

Section 5 - Evira's Guideline on former foodstuffs in stores 16088 Updates in version 2: - It has been defined that restrictions related to small quantities apply only to unprocessed by-products. - Things related to delivering by-products to feed use have been added. - Evira’s Guideline 16088 has been finished.

Esittelijä

Asia Sivu/sivut

4.1 1 / 2



Food Safety


4. Actions and Training of Personnel 4.1 Hygiene of Work Practices Used by Personnel Matters to be controlled:

The hygiene of the actions of the personnel

Prevention of microbiological cross-contamination in foodstuffs which are marketed or served for consumption as such and are not subjected to further processing in a way that would eliminate the risk caused by cross-contamination (e.g. handling of unwashed root vegetables and uncooked fishery and meat products)

Storage of the employees' own food

Smoking of employees in the indoor areas of the food premises.

EXCELLENT


The personnel acts in a hygienic way in the food premises. Operations are organised in the food premises in a way that eliminates the possibility of cross-contamination in the handling of foodstuffs. The employees store their own food in an area exclusively reserved for personnel use; such an area can be elsewhere than in a break room or staff facilities. If the employees smoke in the indoor areas of the food premises, smoking is only allowed in a designated room or area.

GOOD


The personnel acts in a hygienic way in the food premises. Operations are organised in the food premises in a way that eliminates the possibility of cross-contamination in the handling of foodstuffs. As a rule, the employees store their own food in an area exclusively reserved for personnel use; such an area can be elsewhere than in a break room or staff facilities. There may be some minor shortcomings as regards to the storage arrangements, but they do not impair food safety. If the employees smoke in the indoor areas of the food premises, smoking is only allowed in a designated room or area.

Esittelijä

Asia Sivu/sivut

4.1 2 / 2



Food Safety


TO BE

CORRECTED


There are shortcomings in the hygiene of the work practices of the personnel which impair food safety. Operations are organised in the food premises in such a way that there is a risk of cross-contamination in the handling of foodstuffs. The employees store their own food also in other areas than the area reserved for them and the storage of the foods impairs the safety of the foodstuffs handled in the food premises. The employees smoke in the food premises in areas where packaged foodstuffs are handled and stored.

POOR


The lack of hygiene in the actions of the personnel jeopardises food safety. The risk of cross-contamination in the handling of foodstuffs has not been taken into account in the operations of the food premises. The employees smoke in the food premises in areas where unpackaged foodstuffs are handled and stored.

Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council laying down the general principles and

requirements of food law, 178/2002/EC - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC,

Articles 3 and 4, Annex II, Chapter IX - Finnish Food Act 23/2006, Sections 11, 16 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,

1367/2011, Sections 4 and 9 - Evira's Guide on food hygiene in registered food premises 16025

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Asia Sivu/sivut

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Food Safety


4. Actions and Training of Personnel 4.2 Hand Hygiene Matters to be controlled:

Hand washing

Use of protective gloves, particularly in the handling of unpackaged foodstuffs, when suffering from infected cuts in the hands or wearing artificial nails, piercing jewellery and/or other jewellery

Operability and equipment of hand washing points

EXCELLENT


The employees observe hand washing procedures. Any protective gloves used in the food premises are used in a hygienic way. Employees who handle perishable unpackaged foodstuffs do not have infected cuts in their hands or wear artificial nails, piercing jewellery and/or other jewellery, or if they do, they cover them appropriately with protective gloves. The same also applies to employees who handle other unpackaged foodstuffs, if the factors referred to could jeopardise food safety. Hand washing points work and feature appropriate equipment.

GOOD


The employees observe hand washing procedures. Any protective gloves used in the food premises are used in a hygienic way. Employees who handle perishable unpackaged foodstuffs do not have infected cuts in their hands or wear artificial nails, piercing jewellery and/or other jewellery, or if they do, they cover them appropriately with protective gloves. The same also applies to employees who handle other unpackaged foodstuffs, if the factors referred to could jeopardise food safety. Hand washing points work and there are some minor shortcomings as concerns their equipment.

Esittelijä

Asia Sivu/sivut

4.2 2 / 2



Food Safety


TO BE

CORRECTED


The employees do not observe adequate hand hygiene. If protective gloves are used in the food premises, they are not used in a hygienic way. Employees who handle perishable unpackaged foodstuffs have infected cuts in their hands or wear artificial nails, piercing jewellery and/or other jewellery, and do not cover them appropriately with protective gloves. The same also applies to employees who handle other unpackaged foodstuffs, if the factors referred to could jeopardise food safety. There are shortcomings in the operability or equipment of the hand washing points that impair food safety.

POOR


The negligence of the employees with respect to hand hygiene jeopardises food safety. Hand washing points are not operable or there are shortcomings in their equipment which jeopardise food safety.


Article 4, Annex II, Chapters I and VIII - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,


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Food Safety


4. Actions and Training of Personnel 4.3 Work Clothes To be taken into consideration:

The protection of hands is addressed in point 4.2 Hand Hygiene Matters to be controlled:

Work clothes

Protective clothing worn by employees who handle perishable unpackaged foodstuffs. The work clothes are only used in the food premises.

Protection of infected cuts, piercing jewellery and other jewellery (e.g. necklaces, earrings, bracelets)

EXCELLENT


The employees wear clean clothes that are suitable for the work. Employees who handle perishable unpackaged foodstuffs wear sufficient protective clothing. Employees who handle perishable unpackaged foodstuffs do not have infected cuts or wear piercing jewellery and/or other jewellery, or if they do, they cover them appropriately with protective clothing. The same also applies to employees who handle other unpackaged foodstuffs, if the factors referred to could jeopardise food safety.

GOOD


There are some minor shortcomings as concerns the wearing of work clothes or protective clothing. Employees who handle perishable unpackaged foodstuffs do not have infected cuts or wear piercing jewellery and/or other jewellery, or if they do, they cover them appropriately with protective clothing. Employees who handle other unpackaged foodstuffs have infected cuts or wear piercing jewellery and/or other jewellery and do not cover them appropriately with protective clothing.

Esittelijä

Asia Sivu/sivut

4.3 2 / 2



Food Safety


TO BE

CORRECTED


The employees do not wear clothes suitable for the work and/or the work clothes are dirty, which impairs food safety. Employees who handle unpackaged foodstuffs do not wear protective clothing or their protective clothing is deficient. Employees who handle perishable unpackaged foodstuffs have infected cuts or wear piercing jewellery and/or other jewellery and do not cover them appropriately with protective clothing.

POOR


The negligence of the employees with respect to the wearing of work clothes and/or protective clothing in the handling of unpackaged foodstuffs jeopardises food safety. Dirty work clothes and/or protective clothing jeopardise food safety.

Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC;

Annex II, Chapter VIII - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,

1367/2011, Section 17 - Evira's Guide on food hygiene in registered food premises 16025 Updates in version 2: - The work uniform term is replaced by the term work clothes and clothes that are suitable for the work. - Sufficient word has been added to the protective clothing. - Work uniform, headwear and footwear with focus on the protective clothing connection have been

removed.

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Asia Sivu/sivut

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Food Safety


4. Actions and Training of Personnel 4.4 Monitoring of Employees' Health Status NOTE! The legislation on the monitoring of employees’ health status has been renewed with regard to the Infectious Diseases Act. This guideline will be updated when more detailed instructions are available from the Health and Welfare Institute (THL). Before the new guidelines from THL have been published, Oiva inspections according to guideline 4.4. are recommended to be carried out at a later time if possible. Matters to be controlled:

The health status of employees who handle foodstuffs, and health status checks of employees who handle unpackaged perishable foodstuffs

Records related to the monitoring programme of the employees' health status

EXCELLENT


Employees known or suspected to be carriers of a foodborne disease do not handle foodstuffs in the food premises. An appropriate programme is in place for the monitoring of the health status of employees who handle unpackaged perishable foodstuffs.

GOOD


Employees known or suspected to be carriers of a foodborne disease do not handle foodstuffs in the food premises. There are some minor shortcomings related to records in the monitoring programme of the health status.

TO BE

CORRECTED


Employees known or suspected to be carriers of a foodborne disease do not handle foodstuffs in the food premises. Health status checks are incomplete and/or no records are maintained in the monitoring programme of the health status.

Esittelijä

Asia Sivu/sivut

4.4 2 / 2



Food Safety


POOR


Employees known or suspected to be carriers of a foodborne disease handle foodstuffs in the food premises, which jeopardises food safety. No health status checks have been carried out. The shortcomings related to the health status checks of the employees and the records of the monitoring programme do not cause a direct risk to food safety. For this reason, the grade “Poor” is only given in case the grade “To be corrected” has been given repeatedly and the shortcomings have not been rectified within the set period of time.


Annex II, Chapter VIII - Finnish Communicable Diseases Act 583/1986; Section 20 - Finnish Communicable Diseases Decree 1383/2003 - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,

1367/2011, Section 5, Section 17 - Evira's Guide on food hygiene in registered food premises 16025 Updates in version 2: - Added Note!

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Food Safety


4. Actions and Training of Personnel 4.5 Instruction, Guidance and Training of Personnel Matters to be controlled:

Instruction of personnel in own-check activities

Person responsible for own-check activities and training of the responsible person

Supervision, direction and training of employees who handle foodstuffs in matters related to food hygiene in the manner required for their work duties

EXCELLENT


The personnel has been provided with instruction in own-check activities. A person responsible for own-check activities has been appointed and provided with adequate training in their duties. Employees who handle foodstuffs have been instructed and trained in matters related to food hygiene required for their work duties, and the operator controls that the employees comply with the instructions provided.

GOOD


The personnel has been provided with instruction in own-check activities at least as far as their own work duties are concerned. A person responsible for own-check activities has been appointed, but has not been provided with adequate training in their duties. There are some minor shortcomings in the instruction and training of employees who handle foodstuffs with regard to food hygiene required for their work duties, and in the control carried out by the operator to check that the employees comply with the instructions provided.

Esittelijä

Asia Sivu/sivut

4.5 2 / 2



Food Safety


TO BE

CORRECTED


The personnel has not been provided with instruction in own-check activities. A person responsible for own-check activities has not been appointed. Employees who handle foodstuffs have not been provided with instruction and training in matters related to food hygiene required for their work duties, and the operator does not control that the employees comply with the instructions provided.

POOR


The grade “Poor” is given in case the grade “To be corrected” has been given and the shortcomings have not been rectified within the set period of time.


Annex II, Chapter XII - Finnish Food Act 23/2006 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises,


Esittelijä

Asia Sivu/sivut

4.6 1 / 2

Ohje / versio 10222 /3


Food Safety


4. Actions and Training of Personnel 4.6 Verification of Hygiene Proficiency Matters to be controlled:

Proficiency certificates of personnel handling unpackaged perishable foodstuffs

Own-check activities records related to proficiency certificates

EXCELLENT


It has been verified in the food establishment or food premises that every employee who handles unpackaged perishable foodstuffs has the proficiency certificate according to Evira's model. The recordkeeping of the hygiene proficiency of the personnel required by the Food Act is in order.

GOOD


It has been verified in the food establishment or food premises that every employee who handles unpackaged perishable foodstuffs has the proficiency certificate according to Evira's model. There are some minor shortcomings in the recordkeeping of the hygiene proficiency of the personnel required by the Food Act.

TO BE

CORRECTED


It has not been verified in the food establishment or food premises that employees who handle unpackaged perishable foodstuffs have the proficiency certificate according to Evira's model. There is no recordkeeping of the hygiene proficiency of the personnel as required by the Food Act.

Esittelijä

Asia Sivu/sivut

4.6 2 / 2

Ohje / versio 10222 /3


Food Safety


POOR


The shortcomings related to proficiency certificates do not immediately endanger food safety. For this reason, the grade “Poor” is only given in case the grade “To be corrected” has been given repeatedly and the shortcomings have not been rectified within the set period of time.

Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the Hygiene of Foodstuffs, 852/2004/EC;

Annex II, Chapter XII - Finnish Food Act 23/2006, Section 27 - Evira's Guide for risk-based control of food establishments and food premises 16044 Updates in version 3: - Legislation and guidelines pertaining to the subject: Evira's Guide on food hygiene in registered food

premises 16025 has been replaced with Evira's Guide for risk-based control of food establishments and food premises 16044

Esittelijä

Asia Sivu/sivut

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Food Safety


5. Hygiene of Food Production or Handling

5.1 Risk Management in Production To be taken into consideration:

The operator shall verify that the foodstuffs are safe and suitable for food and that the hygiene requirements laid down in food legislation are complied within all operations. The operator shall identify the risks related to their operation and manage the risks using suitable risk management methods.

The evaluation referred to in this Guideline is to be carried out where a risk factor related to the manufacture or some other form of handling of food is managed during production using a suitable method described in the own-check plan

Such methods refer to, for example: o reduction or elimination of a microbial risk by means of an adequate heating process in

connection with manufacture, such as the cooking of poultry products for eating, pasteurisation, etc.

o elimination of the risk caused by toxins, such as adequate and appropriate processing of false morels through repeated boiling and rinsing in connection with manufacture

o elimination of the risk caused by parasites, such as freezing of raw materials or the finished food product for an adequately long period of time

o or any other method selected by the operator based on the risks related to their operation and described in the own-check plan .

The food control authority evaluates the validity and adequacy of the risk management methods related to the operator's production processes together with evaluating the adequacy of the own-check plan according to Guideline 1.2.

The following are to be evaluated according to this Guideline: o have the risk management methods described in the own-check plan for the verification

of the conformance of the food product been complied with in the manufacturing process, and

o has the regular verification of the effectiveness of the risk management method, including records, been implemented in accordance with the own-check plan, and

o is adequate documentation available related to these

Matters related to general food productio

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