What germs are and where they occur

Our environment is full of different life invisible to the eye. These organisms, such as algae, bacteria, molds, yeasts, and viruses, which
are collectively referred to as micro-organisms, or microbes, are everywhere. Foodstuffs noteworthy are those of bacteria, molds and
yeasts, and viruses. They are just a thousandth of a millimeter in size.When they are abundant, millions or more, they will form colonies
that are visible to the naked eye even at. Product packaging separated clouding of the liquid during storage due to the increase in
microbes.
Tap water, it is not entirely germ free. The water plant raw water is purified to be safe. Purified water is regularly examined to ensure its
quality.
Bacteria are single-celled organisms that multiply by division into two halves. Yeasts are unicellular fungi and mold fungi, which form
the mycelium. Since the mold need oxygen, they grow on the surface of the product. From their spores spread easily air. Also some of
the bacteria and yeasts requires oxygen.
The viruses need to reproduce a living organism, a metabolism, they exploit. Food or water, the viruses do not grow but are carried
along.Viruses tend to engage only one or a few species. That's why animal viral diseases are generally harmless to humans.
Some of the microbes to form survival spores. They are much more difficult to destroy than the vegetative cells because they can
withstand adverse environmental conditions as well. Some bacterial spores are particularly resistant. Temperature: for the destruction
of more than 100 C is required.

Factors affecting the growth of microbes

The micro-organisms on growth opportunities affecting their environmental conditions: composition of the food, humidity, temperature,
availability of oxygen and acidity. Each microbial species has its own requirements for growth conditions.
Groceries in the manufacture and handling of temperature, oxygen surrounding the product gas space and handling, or storage time
are all factors that can be influenced. Most of the food is rich in various nutrients.
Pilaantumisherkkyyteen can be affected by humidity, temperature, acidity and preservatives form. Product safety and shelf life can be
improved by using additives Regulation (EC 1333/2008) in accordance with preservatives. They are compounds that inhibit microbial
growth. Preservatives may be used only for the purposes mentioned in the additive regulation.

Growth temperature
Each micro-organism is characterized by its best growth temperature (optimum temperature), where the increase is fastest. Microbes
growing fastest 6 C - 60 C temperatures. However, the growth temperature limits are species specific. When the temperature rises
sharply, microbial growth stops and the destruction begins. When the temperature drops enough, the growth stops. The cold chain is
maintained when the temperature is kept low packaging, storage, distribution and marketing through to the consumer so that the first
staple is the customer's bag. Part of the microbes, including some food poisoning agents, can reproduce near 0 C.
Example 1

Example 2

Handling and storage temperatures

Handling and storage temperatures
By keeping perishable food temperatures can be low in microbial growth rates as slow. Part of the microbes will not grow at refrigerator
temperature. By heating the majority of the microbes is destroyed during cooking. Some of the remains reproductively. They therefore
after cooking is quickly cooled to a product not intended for immediate serving. The product temperature is calculated to + 60 C to + 6
C for four hours.
After cooking, all that's food and comes with the package, goes to the consumer. These microbes can multiply during storage, including
even those who are not in cooked-parsing the destroyed. If the product warms up during storage, increased microbial faster. At the
same time can grow germs including those who do not succeed in a cool place. When stored correctly purely treated, good quality
product remains faultless until the expiration date.
The temperature in the table are the maximum permitted storage temperatures for different foods. The manufacturer labeling may
recommend lower temperatures. Issued shelf life (expiry date) is true only when the packaging is stored unopened in the
recommended temperature or below.
Example 1

Example 2

Example 4

Example 5

Acidity

Example 3

Much of the food is almost neutral acidity, ie a pH close to 7. They have a lot of nutrients and moisture, which is why they are
perishable.They are able to grow a wide range of bacteria, molds and yeasts.Many microbes form the acid as they grow in food. That is
why many of the foods perishable hapantumalla.
Microbial ability to produce acid utilized in the manufacture of many foodstuffs by adding suitable microbes. Such products are
produced by microbial fermentation such as sour milk, ripened cheese, yoghurt, sausage salami, namely, traditional pickles and
sauerkraut.
Lowering the pH by adding an acid, such as acetic acid, to inhibit the growth of many bacteria. It is used to favor the production of food
and to provide taste and to improve shelf life.

Oxygen
Part of the microbes can not reproduce the absence of oxygen. These microbes are called aerobic. Aerobic microbes are all molds as
well as some bacteria and yeasts. Some bacteria are those that grow only under anaerobic conditions. They are called anaerobic
microbes.Some of the bacteria and yeasts can grow in both aerobic and anaerobic conditions. For example, salted mushrooms are well
preserved under anaerobic conditions. If you can be reached by oxygen, they gather mold.
Since microbes are so many kinds, packaging to prevent contamination, but does not prevent all before packing foodstuff displaced
microbial growth. Therefore, packaged perishable foods must be stored at low temperatures. Temperature Tables maximum permitted
storage temperatures on the various categories of food are given.
If the packaging is damaged, can be reached by air, perhaps likaakin.Leaky package are able to grow also in need of oxygen to the
microbes. When the shop brought a box of pre-packaged cheeses, and one package is moldy, the sealing is not tight or damaged.

Humidity
All living organisms need water. Highly perishable foods are rich in moisture. Most of it is free, active water that is not bound to other
components of the product such as proteins, salt or sugar. Therefore, the microbes can grow in the rapidly if the temperature is
suitable. For example, by drying or salting strong as hydrochloric mushrooms, the amount of free water can be so low that shelf life will
improve significantly.
Many yeasts and molds can grow much drier conditions than bacteria. Bacterial spores are resistant to drought excellent. Also the
vegetative cells of many drought-resistant bacteria can reproduce long periods of time. They begin to grow when conditions change to
suit.

What's the harm microbes have food at work

Causing pollution and health hazards micro-organisms are harmful.Spoiling caused by microbial activity include, for example
limaantuminen, happaneminen, putrefaction, gas generation and discoloration. When the number of microbes in foods grows very
large, the quality deteriorates, and the product no longer valid for consumption.
Poorly cleaned the tools and working environment can be reached germs and contamination of foods faster. Microbes can spread via
the hands. Also, work habits affect the wholesomeness of food products.The person who is sick or infected, the applicant can infect
your customers via the gastrointestinal disease in the foodstuff.
Food poisoning and infectious diseases caused by microbes can be spread through food and water. Some of them are able to multiply
in food. Health Hazards opportunity to grow, if there are deficiencies in the handling of food and work, as well as environmental purity.

Growth and survival of microbes can be influenced

Food preservation may be affected by storage conditions allow.Lowering the temperature to inhibit microbial growth. Some of rots and
health hazardous microbes can not reproduce or increasing very slowly in good cold storage. Marketed under the most common
maximum temperature of + 6 C. For some foods this storage temperature is too high, because their primary environment occurring
microbes that can grow to harmful levels already so cool.
The industrial manufacture of products storage temperature requirements are stricter trade. Temperature Tables are given the highest
permissible storage temperatures for different products and product groups both in production and marketed under.

Additives
In food additives authorized for use may be used to prevent risks posed by microbial and preservation. Choosing the right dose helps
ensure that food additives must referred to in larger quantities.Regulation (EC) No 1333/2008 on food additives o Use according to is
safe. However, the use of additives can not be replaced by pure and proper handling of food.
Good cold storage does not always provide a sufficient product safety and shelf life. Preservatives can be used as specified in the list
of additives. Additive setting to specify what additives and how the amount of each food group should be used.

Health Hazards
The food production and storage environment it may need to microbes, chemicals, or foreign objects which may cause a health hazard.

Chemical contaminants
Any food may have to foreign chemicals during production or processing.
In primary production, it may have pesticides or soil upcoming substances if the production is carried out in a contaminated area.During
the preparation of the food can get to cleaning or disinfectant if they are stored at the point of manufacture, or if the flush is not
sufficient.

Foreign bodies
Raw material may be supplied with some rocks or other contaminants. When you open the packaging make sure that the packing
material get bits and pieces of food. Do not wear jewelry when working on non-prepacked food. Do not keep pens or other stuff in a
breast pocket. Do not store food preparation or on the equipment to be used for packaging.

Cause food poisoning germs are spread through food

Food poisoning is caused by toxins produced by microbes or their disease, which can be obtained through food or drinking water. Food
poisoning symptoms typically include diarrhea, vomiting and stomach pain. This may be the actual food poisoning, which causes the
bacteria in the food they grow formed by the infectious venom or through the food obtained in which the microbial forms a poison that
causes the symptoms of the intestinal tract.
Cause food poisoning microbes may cause a health hazard when present at low levels so that food intake is fully eligible. Health
hazardous microbes called pathogens or pathogenic microbes. The cause of these problems is not always the food, which included
also harmful should be. It may also be transmitted from raw material preparation to cooking antimicrobial action is wasted. Such
contamination can be direct or indirect through a man, tools or equipment. This kind of pollution is called cross-contamination or crosscontamination.
The fight against food poisoning, it is important to follow good food hygiene both at work and at home.

Listeria monocytogenes
Listeria monocytogenes is a common microbe environment, which may cause a health hazard. It has been found in mm. milk, milk
products, meat, plants and natural waters.
Listeria can be destroyed by heating. Prevention of post-heat treatment, contamination is particularly important, as Listeria is able to
reproduce the cold store temperature regardless of the package only.

Salmonella
Salmonella are warm-blooded animals, ie also human, intestinal bacteria. Joint diseases of animals and humans are called
zoonoses.Symptoms of salmonella include sudden abdominal pain, diarrhea, flatulence, nausea and fever. The issued combat the
spread of Salmonella in samples of the chapter of personal hygiene.
All salmonella in infected do not get symptoms. Asymptomatic infection carrier can be improved also vatsataudistaan
person.Asymptomatic infection applicant can unknowingly spread of salmonella. Therefore, it is important to give a sample for
salmonella after outside the Nordic Countries distance. This applies to non-prepacked food handlers.
Finland and Sweden have a good salmonella situation due to the state Salmonella control program in other EU countries available to
imported foodstuffs of animal origin.

Campylobacter
Campylobacter found in poultry, pork, beef and lamb meat, as well as the water in pet animals. The incubation period is usually 3 to 5
days.The symptoms are diarrhea, accompanied by fever and stomach pains. It usually goes over in less than a week, but it might take
somewhat longer. Some may later become reactive arthritis. The infection can get foods that are not cooked properly after cooking,
contaminated food, contaminated drinking water, or a person who has received a Campylobacter infection.

EHEC
EHEC bacterium is normal to live in the intestines of colon bacilli rare strain. Its symptoms include bloody diarrhea, which usually
occurs 3 to 5 days after infection. A small proportion of the patients can become sequelae disorder of renal function.

Staphylococcus aureus
Staphylococcus aureus is generally increasing human and many animal skin and mucous membranes. Some of the bacterial strains
grow up to form a toxin that causes food poisoning. This toxin is heat resistant and is destroyed by normal cooking. It is therefore
important that takes care of the cleanliness and condition of the skin of hands, and that works cleanly.
The infected wound or eczema pus may contain large quantities of staphylococci. If the processing of non-prepacked food can not be
avoided, the inflamed area is covered with a water-impermeable cap, and special attention must be paid to cleaning and disinfecting
hands. Work equipment is used in food processing, whenever it is possible.
Causing food poisoning staphylococcus does not grow below + 7 C.Good cold storage to prevent the risk of food poisoning.
If the raw material as staphylococci, which have not yet had time to grow, the risk caused by them can be prevented by cooking.

Spore-forming food poisoning bacteria

Spore-forming bacteria may be a foodstuff, as well as for the vegetative cells that are destroyed in the cooking process, the spores,
which required the destruction of more than 100 C temperature.Among them, there are some species that are capable of causing
food poisoning. Even if the furnace temperature is high, the internal product temperature does not exceed 100 C.
Products which are not immediately used must be cooled so that the temperature decreases 60 C to less than 6 C for four hours.

Bacillus cereus
Bacillus cereus is a soil bacterium itillinen. It can be transported via the food as a raw material of plant product. It constitutes the
symptoms of poisoning-causing toxin as they grow. The symptoms result from abdominal pain, nausea and diarrhea.
Formed by Bacillus cereus toxin can be sustainable heating. Then formed the raw material for the poison does not lose its
effectiveness during cooking.
example

Clostridium perfringens
Clostridium perfringens is a growing under anaerobic conditions anaerobic, itillinen bacteria present in the gut and in the soil. If the
food is cooled too slowly or incompletely, the spores may start to breed bacteria. Warm Distribution of food temperature must be at
least + 60 C.
example

Clostridium botulinum
Clostridium botulinum is strictly anoxic conditions requiring itillinen bacteria. Of preserved foods which are not acidic (pH is higher
than 4.5), sterilization programs are dimensioned so that the heat of the organism can tolerate the spores are destroyed.
Fish and other aquatic living, it may become the growth environment of C. botulinum strains that can grow in a cool place. In order that
they would not be able to grow, fresh fish must be kept at a temperature of melting ice and salted, cold smoked fish, as well as all
vacuum and modified atmosphere packaged processed fishery products must be kept up to + 3 C. .
As they grow, C. Botulinum forms the nerve poison botulinum toxin, which can lead to paralysis, even death if left untreated.

Viruses
Through food and water can spread viruses. The viruses multiply only in the body and not outside it. Animal viruses are generally not
harmful to humans. Stomach diseases-causing viruses such as norovirus (formerly calicivirus), excreted with the feces of an infected
person. They are easily spread via the hands. Dirty water can contaminate the berries and vegetables. Heating at 90 C destroys the
norovirus.
Spreading foodborne viruses may have to plant via contaminated irrigation water. Therefore, the frozen berries imported from abroad, it
should be heated prior to use.

BSE

Bovine spongiform encephalopathy, or mad cow disease in the central nervous sick animal degenerates. Central nervous system
disease is caused by a protein, the prion, which is different from that normally found in the body. This protein falling into the human
body can cause a similar illness to humans, Creutzfeldt-Jakob disease.Has been one BSE case in Finland until April 2013. Cattle are
examined for BSE in accordance with the eu regulations.

Personal hygiene
The human body itself is a wealth of germs on the skin, mucous membranes, and gastrointestinal tract. From my purity and health, and
good work practices include taking care of the food core labor standards. The new employee must work the input of the examination,
which includes an interview conducted by teveydenhuollon professional (doctor or nurse). In addition, the research carried out for
salmonella discretion.
In connection with work income a person familiar with personal hygiene, dressing and working hygiene requirements.
Smoking is allowed only addressed to the purpose the place.

Take care of the purity and cleanliness of your clothes

Food work put on by the requirement of work in costume, which must not be worn outside the workplace. An exception to this is a
person serving in the restaurant, which can be used Uniforms also during the commute. I live in is covered under the clothes, the
sleeves. Clothing should be changed often enough. Contamination of clothing can prevent the apron and hihasuojilla, which must be
changed often enough. Clean and undamaged footwear, are not used in the rest of the work is used.
If you work in the production of food, do not wear any jewelry. Use your hair properly protective headgear that hair, dandruff or hairslides dripping foods. Avoid unhygienic ways of working, such as hair kohentelua, middle of the job.
Take care of personal hygiene, you do not actually spread the germs to food. A neat appearance and a friendly demeanor customer
service, give a positive impression. Consider that if in fact you were the customer, would you like to buy something to eat from a person
whose cleanliness and working practices are such as you.
example

The hands are the closest familiar tools

Cleanliness hand in the work of the hands, protective equipment and personal tools affect the final result. Non-prepacked foods should
be avoided when dealing with their bare hands treatment.
Remember to wash your hands before starting work, always returning after a break, and then especially the toilet and smoking. Wash
your hands In addition, when you change one job to another, then the dirty work phase and niistmisen or sneeze, then and whenever
they are soiled. Take care of your skin condition, and do not let infecting wounds. Poor hand hygiene, especially inflamed wound or
rash without water impermeable cap poses a real danger of food poisoning.
Do not wear jewelery, because they hinder good hand cleaning. They grooves accumulates dirt and bacteria. From there, they move
processed in foods.
Use protective equipment and auxiliary tool whenever it is at all possible. Replacing disposable gloves often enough and sufficient for
cleaning hands and tools do not release the washing of hands. Clean hands and good work habits reduce the transmission of microbes
from foods .. disposable gloves can also be used directly received from its packaging plastic bag.

Illness
Infectious diseases spread by sick person or asymptomatic carrier directly or via food or objects. It is contagious diseases that are
suffering from or carrying a person shall not engage in unpackaged, processing perishable food. Controlled infectious diseases are
listed in infectious disease regulation. Report your illness to the supervisor.Please also indicate your family when someone has fallen ill
from food poisoning and other foodborne illness flared.
Export Salmonella sample of the health center as soon as possible in countries other than the Nordic countries a journey that has
lasted for at least four days. The company's own practice can be tougher than this. In particular, if the stomach flu surprise, it is justified
to provide a sample for examination, even after a short distance.

Cleanliness work
Clean working to prevent microbial access to food, as well as the spread and proliferation of them. Good work habits three basic points
are:
-Cleanliness of the hands, gloves, tools, workshops and working
methods.
-Keeping in various stages of isolation.
-the correct handling and storage temperatures.

A clean handling fall into the correct working procedures in clean rooms, with clean equipment and tools, as well as clean work habits
and good personal hygiene. Is also important for people who are not involved in food production, but are doing their job in the same
premises, such as cleaning and maintenance personnel, adhere to the principles of the health care law on compliance with good
hygiene. Good practice is respected by all food-related work, including, for example, transportation and sanitation.
Manufacturing batches of a food are kept separate and used in chronological order. Items are not combined, but first used an older
item, then later from a different and various tools.
Segregation is particularly important when the food is not heated before use. These include salads and charcuterie

Keeping apart the different stages

The different phases are kept apart, because the microbes raw materials from entering the cooked products. Raw materials may be
due to their production environment to such microorganisms, which when introduced or multiplying it could cause food poisoning or any
other health hazard through the food.
You can reduce the need to make various stages messed up when you bring all the necessary workstations for each work session
separately, you work until the cease-fire and bring the products into storage and waste from the hiatus departure.
Manufacturing batches of a food are kept separate and used in chronological order. Items are not combined, but first used an older
item, then later from a different and various tools.
Segregation is particularly important when the food is not heated before use. These include salads and cold meats.

Microbial growth can be affected: working methods and the cleanliness of the
working environment
A clean environment is a basic requirement for food products that can be processed and manufactured properly. Good quality raw
materials can be clean and safe for food when they are processed correctly and stored for too long. Their own ways of working will
depend on the safeguarding food as useful.
Work systematically. Avoid during food processing kohentelua hair and combing, of which, sneezing, and other ways that can bring
germs into the food.

Handling and storage temperatures

Make sure that perishable foods are refrigerated, if it is not necessary to keep warm due to manufacturing or other processing. Then
the cold chain that is constantly keeping the cold is fine.
If the food can be reached between the warm up, the microbes in the access to good growth. When it is passed back to the cold, the
microbes will continue to grow at low temperatures possible speed.The number of microbes on cooling does not decrease but
continues to grow as the level to which it has had time to warm.

Heating
Contamination and deterioration usually start from the surface. If the interior of the food to be cooked is possible to microbes due to
crushing or other reason, it is fully cooked. That is why, for example, meat dishes should be cooked thoroughly. The more raw materials
are bacteria, the longer it will take to their destruction.
If the cooked product for which the raw material has been frozen, you must ensure that it ripens completely. The melting ice is bound
by a lot of heat. Icy item does not have time to get hot microbes efficiently destructive temperature during a cooking process, which is
completely molten raw material is sufficient.
The same methods in microbial spores are not destroyed by normal cooking. In particular, because of their cooling should be
effective. All product after the last heating entering transported to the consumer. If the product's microbial raw material after cooking,
the cooking process is the safety of curative effect in vain. Future Jlkisaastumisena microbial product may increase the risk of causing
extent, particularly if refrigeration and storage conditions and times are not suitable. Microbes will also foreign objects involved.
Heating the cooking product are not destroyed any bacteria. Food is nautittavavlittmsti or is kept lmpkalusteessa where its
temperature remains at least 60 C. Do not hold it in our menu for more than two hours.
When heating prepared food consumption, heat it up so that it reaches at least 70 C temperature throughout. Microwave ovens do
not heat evenly and one point will be easily too cool.

Refrigeration
Cool it for later use just the kind of food that has not been available.Make sure that it is cooled to 60 C to less than 6 C over four
hours.Continue cooling until the food reaches + 4 C temperature. To make this possible, dispense it laakeisiin containers of about 5

cm or thinner layer. Use a separate refrigerated display unit to cool or cold space. Warm food will raise the temperature of the same
piece of furniture products and to accelerate their degradation. Make sure that the product to be cooled is not contaminated during
cooling. Keep food in a sealed container or packaging.

Freezing
Freezing or freezing does not destroy all germs, but to prevent their proliferation.
Frozen foods should be stored at -18 C or below.
Freezer is advisable to use only fresh good quality stuff.Pakastumisen will proceed to the product quickly. In slow the freezing water
freezes into large crystals that damage the texture of the product. During defrosting must then be rich in a flow, which is easy
sustenance for microbes.
Always Thaw frozen so that they loose the liquid can not spread to the environment. Leaving the raw material liquid may contain large
amounts of harmful microbes. During thawing foods shall be subjected to temperatures which do not present any health
risk.Uncontrolled conditions of the melted perishable product is unsuitable for human consumption.
Frozen food is one that is sold frozen, but that does not comply with the requirements of Regulation freeze. Ready-made foods and
their ingredients may be indicated to freeze food in the apartment on the condition that the Food Act 11 The provision of preservation
of the quality of the food good hygienic complied with. Only fresh food can be frozen. Frozen foods may be sold as such or melted or
used for

Packing
Uncompressed food is exposed to contamination. Bleed the packaging containing the product is protected against contamination, but
the packaging does not affect the haves to microbial growth opportunities. Packaging does not prevent all microbial growth.Therefore,
the packaged product requires careful handling and controlled storage conditions.
Vacuum, ie in vacuum is removed from the air. Oxygen is in need of microbes such as fungi do not multiply in vacuum packaging. In
contrast, under anaerobic conditions come along the microbes can grow. Some of the bacteria and yeasts is such.
Inert Gas Pack is without the usual ingredients from the air differing therefrom. This provides many polluters growth inhibited. However,
some are able to grow there. The amount of carbon dioxide in the mixture affects the different microbes in a different way. The growth
of Listeria that does not stop, and clostridia can even benefit from it.
Stored in damaged packaging or in bad conditions of food may cause a health hazard. Retention of the right of way, it is also important
during shipping and consumers at home.
Perishable products labeled expiration date (VKP). Products that are not perishable, marked 'best before' date. The last use-marking
only applies to unopened packages. Opened a major consumer product packaging can sell only a couple of days. Once opened,
container must be used on the packaging as instructed or within a few days.

Sanitation
Good sanitation and order lay the foundation for a clean work. The order is the common task of all. Inadequate sanitation reduce the
shelf life of food because dirt and germs can be reached in foods.You do not actually even doing business with pleasure in a place that
is looking untidy. You also do not buy the product, which is not a proper player.
When washing and disinfecting, follow the work instruction. Clean Missed points are not allowed to stay, as they bacteria and fungi
multiply rapidly and spread processed in foods. A good washing result looks clean and virhehajuja not noticeable. For all cleaning
applications standard washing result is not enough, but requires disinfection after cleaning. Washing desinfioimisainejmi or may not
be purified on a surface that comes into direct contact with the food. Moisture-sensitive devices, and keyboards are cleaned them in a
suitable manner.
Food processing facilities can become a source of micro-organisms.After washing and disinfection of premises and equipment must be
dry properly. Microbes colonizing especially in places that have been cleaned poorly, or where there is moisture on an ongoing basis.
Bakeries and in certain other locations, there are areas that are cleaned with dry methods. Dry cleaning must be done in such a way
that workers are exposed to dust and the dust from resettling in the cleaned surface and unpacked products. Keep dry and water
purification task Border clear.
Maintenance and repair activities from causing contamination of equipment and environment. A good cleaning prior to the continuation
of production is important. At the same time any foreign objects obtained from food contact surfaces.
In the food industry for cleaning of premises may only be used for cleaning and disinfecting agents approved by the Food Agency. This
provision does not apply to mass caterers and grocery stores with food department.
All detergents and disinfectants are instructions for use and safety data sheets, which can be obtained from the supplier of the
goods.Follow them, and drawn up in-house control plan cleaning program and get a good result and you do not expose yourself to risk
from substances in irritation. The use of too strong solutions may gradually lead to surface corrosion. After Cleaning is more difficult.

Cleaning the dishes

Wash the machine thoroughly whenever it is possible. With mechanical dishwashers must microbiologically cleaner outcome than
washing by hand, provided that the machine is maintained and cleaned on a regular basis. The power is due to the strong detergent
and high temperature. Remove loose dirt before washing and rinse with lukewarm water. Make sure the correct dose of detergent.
Hand wash gives a good result when it is implemented correctly.Wear protective gloves. Remove leftovers and rinse with lukewarm
water. Wash with warm soapy water. Rinse with hot as possible.Clean washing facilities and equipment after work. Take care of drying
tools. Use disposable towels.

Purity Monitoring
Cleaning work force should be examined on a daily basis. If there is not enough clean, with a work station to clean before starting
work.Mere sensory findings do not give an adequate picture of the level of hygiene. Therefore, it is periodically to ensure purity of
microbiological sampling. Microbiological purity monitoring can never be exhaustive, but is used to ensure that cleanliness is real and
not a mere impression.

Waste management
Come on the Functioning of the waste must be collected for waste containers and removed from food status at least once a
day.Outstanding waste containers must be such that the pests reach them. Depending on the quality of operations is waste to be
sorted in a suitable manner, which must work instructions. The instructions must also contact the waste management nurse.
Waste containers must be suitable for the purpose. They should be cleaned regularly. In work waste bins should be cleaned on a daily
basis. Untreated waste container touching these may pose to the health of harmful microbes access through the hands of
foods.Outstanding waste containers must have lids and carefully closed, not insects, birds and pests reach them.

Pest control
Insects, birds and rodents can contaminate and destroy the food.Their access to food premises must be prevented. Since, however,
they may get to sneak in, is their protection against planned and then carried out according to plan. Pest control must be kept
operational records. Adverse Animals can spread pathogens, such as salmonella.

Other animals
Animals are not allowed to enter food premises, except the outdoor catering to the point where only offered beverages. The only
exception is a visually impaired guide dog, can be brought into the public service facilities.

In-house control
The safety of food products is an important quality factor. Self-control is the company's commission on their way to ensure the
soundness and safety of food. In-house control covers all things food handling include, as well as various ancillary services such as:

incoming inspection, the quality of raw material affects how good the product may be
products sold accounting

manufacturing control

storage and transport temperatures

a sampling plan

cleaning program and a plan for taking purity of samples

adverse animal protection plan

program for the monitoring of the personnel's health

plan the treatment and health complaints, the withdrawal of harmful product batches from the market, ie pull-back plan

Information program for identifying weaknesses on the office's internal information and informing authorities and consumers

staff training plan

Self-control is based on the Food Act. It must be all the food producing, processing, transporting, storing wool, marketing or providing a
grippy companies. When the operation is a change, it is self-monitoring amended to reflect the new situation. Personnel must be
familiar with to work under the new guidelines.

Hazard analysis and risk assessment management

Making house control plan explains all the stages of production, processing, transportation, storage and marketing features. Each
stage of an evaluation is made hazards and explains the ways on how hazards can be averted. Based on these studies selected
supply chain of the items, which can ensure the safety of the food by means of controls. These points are called critical points. They
selected control variables, such as cooking end temperature. The selected quantities being determined thresholds, making it possible
to determine whether the operation occurred correctly or not. Controlled things can also be the appearance of the findings, such as the
packaging is intact or the product looks like what it must be.
This approach is called HACCP principle. Abbreviation HACCP will be English words Hazard Analysis and Critical Control
Point. Finnish they mean: hazard analysis and critical control point.
In the example, a fragment of an imaginary chain of production, which can be even though the industrial production of food or food
movement meal preparation.
Each critical hallintapisteelle done work instruction, which includes the following:

as monitored by
in what ways

How often

what are the limit values

what to do if the limit value is exceeded, or instructions for corrective action

how the observations are recorded

where the recorded observation data is stored and for how long.

Havaintolomakkeesta or booklet must also be reflected, which is the object of inspection when the inspection is completed and an
acknowledgment of the author. Possible corrective actions and subsequent re-inspection are also recorded.
Some of the issues of critical importance, however, practical to handle with good guidance and its observance. For example, the purity
of the hands and protective gloves are of this type.
An example of risk assessment and the selection of the critical points.This review only the microbiological point of significant matters
have been taken. In addition, there may be other things that need to be controlled.

Company Name
Hazard statement
The product or product group

Date
The report author (s)

Operation

Danger

To avert a risk

Critical Control
Point or control
point
ON / OFF

Recipient
adoptive
inspection

Poor quality of goods

Checking the inlet temperature, the packaging is

intact and that the product is not too
old. Unsuitable for human consumption
consignment is not used.
Storage temperature, sealed containers or
packaging, order of use, is not retained an
outdated stuff.

ON

Raw materials storage Pollution

ON

Dosing of raw
materials

Poor-quality raw materials.

Cross-contamination Hazard.
Too long standing time.

Used only enough fresh ingredients. Follow the

recipe.

NOT

Manufacture of pulp

Risks resulting from poor quality raw

material are observable.

Manufacture of due care. Low quality of raw

materials can result in a dull color.
Frozen raw-material can mix poorly.

NOT

Expectation

Slake warm, the microbes grow.

The organization of work so that false

expectations do not exist.

NOT

Dosing

Wrong portion size

Duty of care.

NOT

Portion size control eg. By weighing.

Cooking

The product remains raw, the microbes Proper cooking temperature and
are not destroyed.
time, end-temperature measurement of the
product inside.
If the serving size is too big, ripening throughout,
takes the usual longer period of time. Heating of
the exceptionally cold product to a target
temperature takes a long time.

Refrigeration

This product will not cool properly, the

microbes begin to grow.
Inventory temperature control

Sufficiently rapid cooling, measuring the final

temperature inside the product.

ON
(critical control
point)

ON

Legislation and public authorities

Food production and control in Finland are regulated by both the European Community and national legislation. European Community
legislation specifying and will be implemented through national legislation. Compliance is supervised and advise the authorities
designated by law. Snacks puhtaasti- data is written in such a way that in the text are in conformity with regulations. The examples in
this section are selected in such a way that they relate to the basic requirements laid down operations. In other sections of the
examples on the activity and the work is already in the framework.
Acts in law relating to the key food control are the National Food Act and the State Council regulation on the basis of the food
control. In addition, the Ministry of Agriculture and Forestry, the Ministry draws up the regulations and decisions. Finnish Food Safety
Authority Evira draws up national guidelines to harmonize interpretations and practices of the laws of Finland.
Most of the food control carried out by the municipalities. Food Entrepreneurs and workers to deal nearest food control authorities are
usually municipal veterinarians, health inspectors or other food moderators. Evira manages and develops food safety controls
throughout Finland. Evira is also responsible for the supervision of all slaughterhouses and in the context of their bodies.
A food business operator shall be food premises a written notification to the municipal health protection authority no later than four
weeks prior to commencement of operations. Notification shall be made even where the operation is changed significantly, or the
operator change.

Food-related EU legislation may apply for free on EUR-lex database.Agriculture and Forestry, the Ministry maintains a list of foods in
the EU and national legislation on its website:
www.mmm.fi -> legislation
Finnish Food Safety Authority Evira's website also has links to the legislation on food products. Evira's website also decisions,
instructions and information provided by the find.
www.evira.fi
Regulations may also apply direct to the Finnish legislation collection
www.finlex.fi

EU regulations
The general principles of food law and standards, the establishment of the European Food Safety Authority and food safety
procedures.Regulation (EC) of the European Parliament and of the Council No 178/2002
Compliance with feed and food law, in order to ensure compliance with the rules on animal health and welfare conducted official
controls. Regulation (EC) of the European Parliament and of the Council No 882/2004
Regulation (EC) of the European Parliament and of the Council No 852/2004. Specific hygiene rules for food of animal
origin. Regulation (EC) of the European Parliament and of the Council No 853/2004
The organization of official controls on products of animal origin intended for human consumption. Regulation (EC) of the European
Parliament and of the Council No 854/2004

National legislation
The Food Act 23/2006
Health Protection Decree 1280/1994, in particular figures 2 to 4 and 6

MMM Regulation 1367/2011 declared food premises hygiene of foodstuffs

MMM Regulation 1369/2011 on food hygiene facilities
Government Decree 420/2011 on food control

Evira's instructions
By Evira publications 1/2010 of food microbiological hazards
Outside Sales Help 16022/3
The HACCP system, principles and application 10002/2
Help declared food premises hygiene of foodstuffs

Temperatures Monitoring
In nature there are plenty of bacteria and other microbes. Therefore, their access to food can not be entirely avoided. Their growth
can be prevented or slowed by retaining raw materials and products in a cool place.
The highest permitted storage temperatures will vary depending on the food, since they pose no security risk microbes are different.
The provisions relating to products originating from animals for food production are in separate tables. Temperatures on marketing
are kokoomataulukkona.
Carried out under the provisions of the transmitting company. Arranging the transport must ensure that the products shipped to not
have to wait in the warm state, because then the surface of the products are heated and the cold chain is interrupted.
ACTS AND INSTRUCTIONS
Agriculture and Forestry Regulation on food hygiene bodies 1369/2011
MMM setting declared food premises hygiene of foodstuffs 1367/2011
Food of Animal Origin Hygiene Regulation 853/2004 / EU
Evira's instruction 16025/2 declared food premises hygiene of foodstuffs in 2013

Food temperatures in the plant and from there to the outgoing transport.
Meat and meat products
Meat and meat products production plant and from there the temperatures on the outgoing transport mean temperature of the
product.

Foodstuff

The absolute maximum temperature of the food

Raw meat

7C

Poultry meat

+4C

Deep-frozen or frozen foods

-18 C

Minced meat and minced liver, poultry meat

2C

Raw Meat Products

+4C

Offal

3C

Meat products

+4C

up to + 3 C

Milk and milk products

Milk and milk products production plant and from there the temperatures on the outgoing
transport mean temperature of the product.

Foodstuff

The absolute maximum temperature

of the food

Perishable milk products, the production of which is included in at least pasteurization or

an equivalent treatment (yogurt, curds, sour milk and the most cheese), excluding milk
and cream

8C

Milk and cream

6C

Milk-based products whose production is not included in the pasteurisation or an

equivalent treatment, made from unpasteurised milk eg. Cream cheese

6C

Fish and fish products

Fish and fish products in the plant and from there the temperatures on the outgoing transport
mean temperature of the product.

Foodstuff

The absolute
maximum
temperature

Fresh fishery products, thawed unprocessed fishery products, and

cooked and chilled products from crustaceans and molluscs

The temperature of
melting ice

Cold-smoked and salted fishery products other than fresh and vacuum
and modified atmosphere packed fishery products (thawed
unprocessed exception of fisheries products), Kalakukkos sushi and
live bivalve molluscs

0-3C

(With the exception of the plenary of canned foods and other shelfstable at room temperature for processed fishery products) Other
processed fishery products, Kalakukkos, sushi and live bivalve
molluscs

up to 6 C

Frozen foods

-18 C or colder

Egg Products

Cold storage require egg products shall be kept for a maximum of 4 C

top of page

Food storage temperature

Temperatures sales and storage Food on the mean olosuhdelmptilaa.
Temperature of melting ice stored and sold
Fresh fishery products incl. roe salted own
The thawed unprocessed fishery products incl. eggs (salt is permitted)
Cooked crustaceans and molluscs packs, irrespective of
0 - 3 C and maintained sell
cold-smoked and salted fishery products
All vacuum and modified atmosphere packaged processed fishery products, such as cold or warm smoked salmon
Salted eggs and thawed from frozen, salted roe
Under the 4 C stored and sold
Minced meat and minced liver
Up to 6 C, maintained and sold
Milk
Cream
Milk-based products whose production is not included in the pasteurisation or an equivalent treatment, such as made from
unpasteurised milk fresh cheese
Sprouts
Chopped (eg. Peeled or grated) vegetables
semi-preserved fish, eg. Vinegar pickled herring
Live bivalve molluscs
Sushi
All perishable food products for which there is 6 C is delivered to a different storage and sale of temperature, such as ready meals
(for example, graavilohivoileip), convenience foods, katkarapupuolisilykkeet, sausages, cold meats, raw meat, poultry meat, meat
preparations (for example marinated meat, sister sausage)
Up to 8 C, stored and sold
Milk-based products, the production of which is included in at least pasteurization or an equivalent thermal or other treatment, such as
yoghurt, curds, sour milk and the most cheese.
Heating the manufactured perishable food
heating the manufactured perishable food that has not been refrigerated, must be kept myyntikalusteessa so that its temperature is at
least 60 C.

Serving Temperatures
These instructions apply to the setting of food available in eg. The restaurant's lunch buffet table or the hotel's breakfast service.
Served hot food temperature must be at least 60 C. Cold storage-intensive, perishable foodstuffs during the serving temperature is
allowed to rise up to 12 C.
Non-prepacked perishable foods be kept available for up to four hours, and are then disposed of refreshments.
If perishable food is a serving of a place intended to be available for more than four hours, will keep the food served in harm's way, for
example. Kelmutettuina display cases. In this case, they are subject to the sales and storage of food on the temperature requirements.

Hand washing - little discomfort, a great pleasure!

Wash your hands:
Before you start to cook

Raw meat, chicken or fish after treatment

After Vegetable processing

Before enjoying a meal or snack

Before feeding the baby or child

The toilet after a visit

After emptying the Recycle bag

Baby after diaper changing

Coughing, sneezing, or nasal After blowing the

After touching the face or hair

After smoking

After Pet ironing

THE HOME KITCHEN TO PROFESSIONAL FOOD PROCESSING

We have learned from babies up to a variety of practices to protect ourselves and others from getting sick and
prevent the food from becoming bad goodies too quickly.
The old rules apply and the new is learned.
The food industry to develop the everyday into use new semi-finished products and products silnttapoja and
packaging. Food, nutrition and packaging research provide information that could allow the sometimes revolutionary
novelties, such as, say, xylitol or plant sterols. All product and packaging innovation is to serve the market or the needs of
consumers. Some of the new products, such as gas containers or fat, sugar and drastic reduction of the salt content, have
changed the shelf life and risks of traditional products. Little personal deals will also be new exotic raw materials, of which
parents are puzzled:

Will fresh tuna the same way as the pike?

What exactly is a gas packaging, which UHT milk?

Will light spread as long as you can?

FOODSTUFF
Food means almost everything we eat and drink:
Raw materials:

brought in from the field the potatoes and carrots, fruit

vegetables, fish, meat, eggs, milk

flour, spices
Semi-finished products:

marinated the pork

peeled and chopped vegetables

fresh pasta
Food industry products:

pastries, confectionery, soft drinks, canned food

frozen foods

food rations
All these and even drinking water is food. Food The main raw materials, foods are biological materials and perishable
sooner or later.
Perishable foodstuffs
Animal raw materials, chopped vegetables and ready-made foods are perishable foods. Their properties and structure
offers a wide range of microbes, good growing conditions. So the harmless microbes, as well as spoiling microbes and food
poisoning microbes can multiply these foods very quickly. Many food poisoning bacteria can multiply into quantities of
hazardous without the product should be detectable sensory changes.Therefore, such treatment of foodstuffs with a lot of
rules.
The storage temperature ranges vary slightly. Many perishable foods should be stored in either the low temperature of less
than 6 C or high temperature over 60 C. Some of perishable foods must be stored at other temperatures, such as fish
storage temperature is 0-3 C.

Perishable foods
Fresh bread, bun, whole vegetables and fruits become useless depending sometimes faster, sometimes slower storage
conditions. Pollution will begin physical or chemical changes that we can detect, for example, milk cake, bread dries out
and peeled potato darkens.
The stability of these products, storage temperature and humidity significantly affected. We can assess the usefulness of
the product senses.
Other foods
Other foods are maintained on behalf of the chemical and physical properties for long periods properly
preserved. Purkkisilykkeet, crispbreads, nuts, flour, spices and sweets deteriorate very slowly. These will remain usable
for long periods of time at room temperature in a dry stock protected from the light.
When food is handled, their sensitivity to pollution may change.
Whole carrot is a perishable food that we can assess the usefulness of the senses, grated carrots are highly perishable
nature of food and carrots on dried remain safe even years.

FOOD HYGIENE
Hygienic food is clean, healthy and suitable for human consumption. Care includes safety, shelf life and that
the composition of the product is in conformity with regulations of products. Hygienic food does not cause the
disease.
The Greek ancients Hygieia was the goddess of health and cleanliness, which was attached to the prevention of diseases
and health maintenance.
Food hygiene means all arrangements and working methods, which are needed to prevent food poisoning and to ensure
that food is fit for human consumption.
Good hygiene practices include: protective headgear, pisarasuojukset of bulk self-service furniture, milk immediately after
milking, cooling, water purification and bakery slicing and packaging in clean room for the bread. There is room for big
and small, expensive and cheap solutions.
Hygiene-food handling practices mean everything which

to ensure that the product conforms to the recipe and labeling

reduces the risk that the products will have additional polluting, or contaminating factors

to weaken and slow down the possibility of harmful microbes to multiply in food.
Careful hygiene is not under any circumstances detrimental. Very strict hygiene practices to follow when you want to
extend the easily foodservice or shelf life of perishable products or the product is intended for particularly sensitive
consumers, such as infants, the elderly, pregnant women or the sick.

TASKS
Hygiene passport
Who are the requirement for a certificate according to the law apply to?
How many questions in the test is? How many will answer correctly?
How long is the certificate valid?
Foodstuff
Which group on the basis of the perishable nature of placing:

Dry peas

Pea Soup

Unopened canned pea soup

Opened jar of pea soup

Fresh pea pods

Frozen peas
Food hygiene
Compare strawberry and strawberry jam manufacture.
Compare hamburger to do at home and a hamburger?
Compare home meatballs and prepared meatballs?
What are the differences in these products and their treatment?

FOOD HYGIENE THREATS

Safety and shelf life of a food may spoil the risk factors, which may be chemical in nature, physical and microbiological
processes. On page sources of risk factors are brought together, the risk factors can come into the food.

RISK FACTORS
Safety things and the shelf life of a food is called the danger threatening factors.
Health hazard is defined as a micro biological, chemical or physical agent or condition that can endanger the safety of the
food.
Risk is the probability of the risk of occurrence and the seriousness of the situation caused by it.
Evaluating the risk of impact on what kind of consumption and how sensitive consumer product is intended. For example,
rarely and in small amounts in rough in edible permitted coloring agents, who baby their daily food could be health risky
factor.
Dry the risk arises if the edible product is not included in the content of a substance or agent is too high.
The risk of physical cause in the product so-called foreign objects. foreign objects. These are usually detectable by the
senses.
Microbial risk of emitters are living, invisible small organisms. They can remain alive among the food, and some even
multiply in food.
The microbes, parasites, protozoa and pests pose a biological hazard.
Contamination, ie contamination by means of any factor causing the risk of contact with the food.
Food poisoning called all these illnesses caused by the risk factors.

CHEMICAL RISKS
The finished edible food can end up with inappropriate chemical substances in many ways. These may cause chemical
hazard, either directly, such as ear fungus caused by food poisoning or long term, such as environmental toxins
accumulate in the body.

Natural toxins raw materials

Mushrooms (especially
ear fungus) toxins

Microbial metabolites secreted

toxins

Bacterial toxins,
mycotoxins

Environmental Toxins

Mercury, dioxins, lead,

cadmium

Residues of chemicals used in crop

production

Pesticides

Of farm animals drug residues

Antibiotics,

Containers or packaging of
substances transferred

Aluminum, plastics,
plasticisers

Causing hypersensitivity ingredient,

which is not mentioned on the label

Nut, fish, milk

Detergent, lubricant or other

devices to fully non-chemical
substance
EXAMPLES

FOREIGN BODIES
Causes physical or mechanical hazards is often called the foreign body.
Auxiliary objects in food can damage the diners ikvstikin. The tooth may break down, mouth, pharynx or esophagus
damaged if the food is mixed stone, metal or glass body, ear, piercing, hard seeds of fruit or a piece of bone. Hair, plasters
and flies have unpleasant surprises. These non-edible food bargains called the foreign body.

BIOLOGICAL RISK FACTORS

Biological risk factors are both eye the small organisms, microbes and other organisms, such as protozoa and parasites
invisible. These are discussed in Chapters microbiology and food poisoning.
The pests are

increase in food pests,

the interior of the insect pests,

outdoor living insects and

other animals.
None of the animals do not belong in food processing premises or warehouses. So the flies, birds, cats than dogs bring
hygiene risks.Restaurants serving areas pets are allowed with the permission caterer.Disabled Guide dogs are always
allowed in animal customer premises.
Dry food storage in warm to give the midst of the product may be suitable for the food pest eggs develop into larvae
conditions and further adult beetles, which in turn lay eggs etc. Koisaperhoset can contaminate the entire solids inventory
particularly fast, because the adult form flying around from place to place.
BSE, bovine spongiform encylopathy
Very unlikely at risk for mad cow disease. It is caused by cow EVENT keskushermostokudoksessa conversion. Humans
can get infected just by eating meat that is contaminated with such tissue. The disease occurs somewhat older
cows. Certainly, the disease is found in Finland once. In connection with the slaughter of older cows carcasses are
inspected, in order to prevent infected meat does not end up in use.

POLLUTION
Food is mainly produced from biological ingredients: vegetables, meat, fish, milk, cereals. Most of the food
spoils unusable faster or slower, depending on the processing and storage temperatures.
Happaneminen milk, bread, molding, rotting fish, ham limaantuminen and marjakiisselin fermentation of microbial
deterioration.
Fat eltaantuminen ie rancidity is chemical pollution, as well as darkening of the fruit and potatoes.
Dehydration or water, bread or frozen food and fat-soluble layers of separation is physical deterioration.

SOURCE RISK FACTORS

Where hazards can enter foodstuffs?
When the food ration can be found in the space or snail salad, is often quite easy to conclude where and how they ended
up on a plate. In-depth detective skills and studies are needed in many other situations to determine the source of
contamination, especially if caused by a serious illness or substantial financial compensation. Food can become
contaminated at any stage of processing everything that surrounds it:
1.
2.
3.
4.

1. Raw materials, water

2. A foodstuff in contact with the materials (contact materials), utensils, tools, machinery, packaging
3. Handling environments in the air
4. People, especially the staff, but the guests
Whether it's food had to contaminating element originating from anywhere, it does not belong to the food and its falling
into the food to be prevented by good hygienic practices. Food law, and control of the authorities directed to companies
throughout the food chain: agriculture and fishing as the food industry; trade, transport and professional kitchens.
The longer shelf life is desired, the cleaner conditions and processing is required.

TASKS
Chemical Risks

Which kitchen tools / habits deducted from chemical risks?

Why products are not stored in the open the canning jar?

Why cleaning agents are not retained solids in stock?

How do you know, okay plastic bucket or some other plastic food container MUST BE STORED?
Foreign bodies

Have you ever found your purchased product something extra to what?Where did it come from?

What utensils are used to reduce foreign body risk?

Why wooden buckets and other tools are not accepted professional kitchen?
Biological risk factors

Why pets are not accepted in food processing premises or warehouses?

Why are shops and restaurants will be stored inside the bakery boxes and the outdoors?

Why food should not be cooled outdoors even in extremely cold weather?

Can contracting mad cow disease by drinking milk?

Pollution

What products are you thrown off? In what way they have been unusable or suspicious in terms of health?

How can you help prevent food discards?

Source risk factors

Bread moldy? From home may have been the bread?

Find the image of possible pollution sources.

MICROBIOLOGY
Microbes are single-celled organisms. They are around us everywhere, but we are not able to see them with the naked eye.
The following is information about the main groups of microbes and their reproduction, as well as factors affecting the
increase in beneficial and harmful microbes.

MICROBIAL MAJOR GROUPS

Microbes are everywhere: in the air, water, soil, plants, animals, humans. The majority of microbes are
harmless in food hygiene point of view. For example, a healthy human body has about 250 different bacterial
species. A huge number of live microbes can be seen in a packet of baker's yeast or homekasvustossa bread.
Microbes are single-celled organisms. Microbes can not be seen with the naked eye, but they are required to view at least
1000 times magnification microscope. Bacteria and fungi have a size of about one thousandth of millimeters, viruses are
still a lot smaller.
Microbial divisions are

bacteria

Mushrooms: molds and yeasts

viruses
All the main groups belongs to a huge amount of species.
Microbes multiply by division.
The only mode of reproduction of bacteria is a breakdown of two identical bacterium. The cell is divided into the more
densely, what are the ideal conditions for the bacterial species in terms of, up to several times per hour. Home
Mushrooms, Molds will grow and multiply mycelium mycelium songs, as well as the dissemination of reproductive
spores.Yeast fungi, yeasts multiply budding as well as the dissemination of reproductive spores. Viruses need living host
cell, within which they multiply. Viruses can not multiply in food or water. However, viruses are able to persist which can
reproduce long periods of time, for example, water or even frozen.
Bacterial itiityminen
In some species of bacteria have the ability to produce bacterial spores.Spores of the bacterium is called the resting form
and duration of the instrument, because they itimuoto does not increase and, secondly, a bacterial spore takes
considerably more difficult conditions than the fertile bacteria, such as drought and cooking. Sporulation occurs, for
example drying or very slow temperature rise context. Spore "raises sprout", for example, a decoction. In this case,
favorable conditions, one spore is completed back to a single bacterium can reproduce.

Sterile
Sterile means something which is not at all living microorganisms, is also of bacterial spores. Sterile can only be specially
air-tight sterilized within the package.
Examination of microbes
Since we can not senses to know whether, say, microbes on the table or not, and if so what microbes are and how much we
need specific methods for investigating the case. The study stages are the simplest:

a representative sample of a purely

Increasing the number of microorganisms by growing them on a suitable growth medium

Calculation of the amount.

After explaining, for example, the cause of food poisoning, the need for further research to determine more accurate
species of microbes. Fields, steps and procedures may be needed and a number of many types. They may be selective
cultivation, immunological, biochemical or molecular biological tests or microscopy.

BENEFICIAL AND HARMFUL MICROBES

Most of our natural microbes and food is food hygiene in mind harmless.
Microbes, which are used for example on purpose. production of foodstuffs, referred to as useful.
Microbes are harmful to humans if they cause pollution or ill health foods.
Disease-causing microbes are also known as hazardous and pathogens.

FACTORS AFFECTING THE REPRODUCTIVE SYSTEM

Reproduction Requirements
Microbes are everywhere. In order for them would increase should the conditions be agreed to. All microorganisms
require an increase in food and water, the temperature will be, as a rule plus degrees. The acidity and oxygen levels affect
which microbes are able to reproduce.
Foods are compositionally complex, in the next section on the general rules of the impact of circumstances an increase in
microbes.
Yeasts, molds and bacteria lisntymisolosuhteille requirements on the following factors:

nutrition

water

temperature

in the presence or not of oxygen

acidity
The more species of microbes ideal conditions correspond to the conditions (optimum conditions), the more quickly the
microbes will propagate, in other words, the more frequently the cell can divide.Favoring an increase in the microbial
situation in the retention time is also an essential thing.
Yeasts and molds require consumption, in particular sugars, amino acids, proteins of bacteria in general.
Water, temperature, oxygen and acidity significance have their own pages.

WATER
Water is essential for reproduction of microbes.
Good shelf life of dry products based on the fact that there are no microbes water. Many of the dried products have been
dried at temperatures 30-70.Evaporation of water from the product to prevent microbial proliferation, but the microbes
are not the product is not actually destroyed. It can be a bacteria, yeast and mold spores.
Microbiology product is used for the water content of the concept of active water, water activity. It refers to water that is
free of microbes to be used.It is not chemically bound in one of the ingredients. The use of salt and sugar in the
preservation based on the fact that they retain water in such a form that the microbes can use it. Jam, sugar content of
more than 50% or the salt fungi salt content of more than 10% to prevent microbial proliferation. The table below shows
that the dropping amount of active water indicating an aw reading of less than 0.80 by drying or chemically prevent
efficiently microbial proliferation. Only some of the molds are capable of reproducing in aw-value of 0.60.

TEMPERATURE
Temperature is a very substantial increase in microbes and the reproductive rate of the active condition factor. Each
microbial species has its own ideal, ie optimilmptilaalue, where the increase is fastest.Ideal in colder conditions,

microbes multiply more slowly. Under the zero-degree temperatures germs do not multiply, but generally remain
reproduce.
Animal and human body's microbes are often found in the most favorable temperature between 20-45 degrees. Soil and
water bodies in the microbes that have adapted to this cooler conditions. Many of the molds and food poisoning bacteria
Listeria and Yersinia can reproduce very cold refrigerator temperatures.

ACIDITY
Acidity is a measure of the pH. The center of the scale, the pH-value of 7 is called neutral point. The value of this number
decreases, the acidity increases. When the count value increases, this will increase alkalinity.
Food hygiene threatening bacteria multiply best in neutral territory. Their growth can be prevented by increasing the
acidity of the product.Vegetables and milk souring and vegetables canning vinegar are ancient silnttapoja, which are
based on this.
Moulds and yeasts can reproduce a wide pH range.

THE PRESENCE OF OXYGEN

Normal air is composed of nitrogen N2 (78%), the oxygen O2 (21%) and low concentrations of carbon dioxide, water
vapor and noble gases.
Using oxygen to the microbes, mold and bacteria for many of the normal oxygen content of air is suitable. These microbial
increase prevented by removing the food package wholly or in the air by changing its oxygen-free or almost oxygen-free
atmosphere. Vacuum packaging (in vacuum) there is no air. Inert Gas Pack air is oxygen-free or contains only a small
concentration. These types of packaging, coupled with an uninterrupted cold chain extend many foods, such as meat and
fish preparations, foods and cheese, the shelf life.
Many food poisoning bacteria can reproduce in these conditions. The genus Clostridium bacteria can reproduce only
under anaerobic conditions. Vacuum Packaging Moreover, such a situation may be, for example, within the main mass of
cooked food.

BACTERIAL GROWTH RATE

Reproduction of microbes affect how well the circumstances responsible for the microbe in question the ideal
conditions and for how long such a situation exists.Ideally The conditions worse situation, for example, colder
microbes multiply more slowly.
Bacterial reproduction of a given situation, there are four phases: resting phase (lag), a phase of strong growth,
proliferation and death of cells equilibrium phase, cell death phase.
Strong growth stage of the increase can be huge, because each bacterium is divided at certain time intervals, such as once
every 20 minutes. The total number of bacteria increases the so-called. exponentially. After a period of time four 20minute period, the number is already 16 times not four times. Therefore, the health hazard can result from food or
deteriorate rapidly under favorable conditions.
Careful cold storage, freezing and in other shelf-life improvement measures adversely affects the microbes in the
reproductive conditions.The aim is to extend the harmful microbes resting phase. The products have been designed to
make distributed for sale, be served and enjoy the time before the growing stage.

TASKS
Microbial Major Groups

Do you know examples of the sterile?

You empty the dishwasher clean dishes, whether they are microbes?
Beneficial and harmful microbes

Why is the South Beach vacation leaves begin to eat maitohappobakteerikapseleita?

What a mold produced by the chemical substance is an important drug?

Factors affecting the reproductive system

How to kitchen operations reducing or eliminating microbial food?

Is a clean consoles microbes?

Milk Glass forgotten on the table, can someone microbial reproduce it?
Water

Where preserved raisins, wheat flour?


Why is milk made from milk powder should not be kept?

Sour cream mix spice mixture. What is the shelf life?

Temperature

Have you ever found the refrigerator spoiled food, what kind?

In the manufacture of sour milk or mead has a number of temperatures, why?

Acidity

How different from the shelf: outdoor cucumbers, greenhouse cucumbers, sliced cucumber, pickles, pickles?
Oxygen

Is it in vacuum cold cuts microbes?

Is the gas in the package meatballs microbes?

Can some microbes to multiply these?

Can these be stored without risk at room temperature?

Can vacuum-packed smoked fish to get food poisoning?

Bacterial Growth rate

Why Trade refrigeration equipment products must be marked borders?

Why, for example, a gas-packed minced meat must not be frozen on the last day of the period?

Does it matter how long the milk, cakes or food salads kept food on the table?

Sometimes the shops or cafes previous day's sandwiches and bagels are on display in a warmer than fresh. What
is the problem?

FOOD POISONING
Called food poisoning illness caused by ingestion of food or drink. This section deals with food poisoning, epidemics and
food poisoning-causing bacteria, viruses and parasites.

FOOD POISONING AND EPIDEMICS

Called food poisoning from ingestion of food or water following the illness, infectious disease or acute toxic
effects. May be caused by a microbe or fungus poison, other toxic substance, microbe, protozoan or parasitic
animal.
Food-borne outbreak called the situation where at least two people get the same types of symptoms after drinking the
same water or eating the same food.
Symptoms may start in less than an hour after the ingestion of contaminated food or incubation period of the disease may
be several days. A healthy adult will improve a number of food poisonings day activities. Risk groups in affected the
situation may be more severe and lasts longer. Risk groups include young children, pregnant and nursing women, the
elderly and people whose immune system is weakened.
The causes of food poisonings are exploring together health centers, doctors and food control authorities to take care
of. Both come to the attention of medical illness from food or household water is collected ruokamyrkytystilastoksi. Evira
will publish this year. In 2010, the norovirus caused the biggest epidemics.
If two customers doubts fallen ill as, for example, the restaurant's cuisine, the restaurant will be a corresponding report
the situation to the health inspector, give this any help to clarify the matter and to comply with the instructions given to
stop the risk and determine the cause of illness.
To deal with such situations in a professional kitchen takes days dishes are displayed in a clean freezer containers, mark it
well, frozen and stored a couple of weeks. The sample can then, if necessary, supplies for laboratory examination.

FOOD POISONING BACTERIA

Food Poisoning Bacteria are known about twenty species. They are the same around the world. What type is where the
most common cause of morbidity depends on the ingredients, cooking methods, clean water, and food processing.
Sometimes food poisoning can occur soon after the contamination of food wherein the number of microorganisms is
relatively small, sometimes as little as tens-hundreds of cells. Often, however, the food is too long storage temperature
danger zone, too slow cooling or inefficient heating behind the food poisoning. These are situations in which the bacteria
have time to multiply many times the foodstuff.
Typical event sequences food poisoning
Our skin a common bacterial and wound tulehduttaja Staphylococcus aureus is bad to compete for living space, but is able
to reproduce a highly saline conditions, and oxygen was present or not. For example, sandwiches or pizza ingredients are

used, which heat treatment is destroyed microbes. If meats, cooked pieces of meat or tuna is treated the wound would
manually, or they sneeze, infested with the bacteria. If these contaminated materials or products is maintained for a long
time in the warm, staphylococci multiply and secrete a chemical poison, toxin.Plain toksiinikin may cause diner
illness. The toxin is not destroyed by heating, so such a food poisoning can get up to the boiling hot pizza, which actually
bacteria have been destroyed.
Bacterial spores are not necessarily killed cook food necessary heating.On the contrary, the heating works spores
"awakening" instead of the heated food is not just competing microbes. Too long to store warm or ineffective cooling can
give time to recover spores can reproduce bacteria, go to multiply and produce toxins. This too can cause illness food as
such or re-heated.
Infectious Disease bacteria (such as Salmonella), not having the ability to produce spores that can be destroyed by cooking
and pasteurization of milk food heating. The typical transmission routes are:

Let's eat contaminated food without heating or inadequately heated.

The preservation of food danger zone at a temperature of + 12 C - + 60 C.

Ristisaastutus or jlkisaastutus - polluted raw material, water or means of contaminates ready to eat food

Human infection of symptomatic or asymptomatic carrying spread the infection via the hands.
Food poisoning bacteria can cause intestinal infections and a variety of secondary diseases eg. Arthritis. The infected
person can stay for a long time asymptomatic infected carrier and disseminator of the disease remains.
If food smells rotten or otherwise suspicious, there may be plenty of food poisoning triggers, and it should not be
used. Since we are the senses can detect the germs, the food can affect the good functioning and it still can be a dangerous
quantity of food poisoning bacteria.
The major food poisoning bacteria are presented in the attached table.

FOOD POISONING-CAUSING VIRUSES

The viruses multiply only in the rightful living host cells. Viruses cause diseases in humans will increase only in certain
human cells. The main increase in the human gut viruses that pose a risk to food handling are noro- and the hepatitis A
virus. Both remain for long periods contagious even in the cold, even frozen .. The infection can be spread them to food or
touch surfaces and cause illness. The food mediated epidemics is a mediator contaminated with human fecal water. Caught seafood from contaminated water or contaminated water for irrigated vegetables or berries, which are not cooked
properly before eating, drinking contaminated water have also been a cause of major epidemics.

FOOD POISONING-CAUSING PARASITES AND PROTOZOA

Microbial parasites of animals, but also a parasites and protozoa can cause food poisoning. The most important risks to be
taken into account in Finland are:
Parasites
Tapeworm (broad tapeworm / tapeworm) Diphyllobotrium latum, which may in the human gut to grow 15 meters tall and
causes of vitamin B12 deficiency. Infectious capable forms of the parasite may be a lake fish muscles and mdiss (perch,
pike, burbot or ruff). Fish and proper cooking of eggs or freezing a couple of days and nights to kill the larva.
Anisakiasis is actually a parasite of marine mammals, but have spread to raw or inadequately heated eaten sea fish:
herring, salmon, mackerel, cod, and squid.
Trichinella parasites found in pigs, wild boars, horses and bear with.Each upcoming sale of carcasses of all these animals
are inspected at slaughter parasite-fighting measures. Careful heating destroys the parasite.
Getting Allowed
Toxoplasma main host is the cat which excretes oocysts in their stool.Humans and other mammals can be intermediate
hosts. Toxoplasma gondii infection can get the cat through feces, or by eating contaminated, inadequately heated meat or
vegetables. Infection during pregnancy can damage the unborn child.
Kryptosporidit are protozoa, including Cryptosporidium parvum can cause human disease called
cryptosporidiosis. Animals that carry theCryptosporidium parvum, excrete oocysts in their stool. ThisCryptosporidium
parvum may spread into the environment, other animals and humans. Cryptosporidium may need to be involved in
saaastuneen food or drinking water containing faeces into the oocytes.Cryptosporidiosis is a symptom is diarrhea and
possibly fever, headache, muscle pains, stomach cramps and nausea. The disease can in some cases be asymptomatic. The
disease is self-limiting.

FOOD LEGISLATION

Food legislation includes a common society, rules and regulations and requirements relating to food products and their
handling from farm to fork. This section deals with the concepts of law and the essential requirements of such. for food
premises requirements. This page presents the regulatory control how the implementation of these rules is monitored in
Finland.

THE LAWS OF THE CONCEPTS AND ESSENTIAL REQUIREMENTS

The terms "legal requirements" or "regulatory requirements" means the total of all the different dimension and a different
authority from the bog for future provisions concerning foods and food activities.
Of a general nature for the whole EU area of EC regulations. These are implemented in each Member State by national
legislation. In Finland, national legislation, there are four levels:

The Food Act

Settings

The provisions of the Authority

Instructions authority
EC Regulation requires, for example, perishable foods cold enough for storage and transportation. The laws are very
general in nature, so that guidelines are needed to clarify the legislation. Food Companies closest to the legal expert works
for your municipal health surveillance authority, for example, the health inspector. He was found in a single service
catering, cafe or store the necessary data requirements of legislation.
The Food Act
The Food Act (23/2006) applies to all food and all professional or otherwise regular activities of food from farm to fork.
Its purpose is to, inter alia,

to ensure safety and secure the quality of food in food processing

to ensure that food is given true and fair view

to protect the consumer caused by products not conforming to the provisions of food health risks and the risk of
financial loss

to ensure food traceability

ensure high-quality food control

and the food for business.

The Food Act applies to all products
Product name not be misled. It is controlled, for example, when the product should not be called butter, chocolate or fruit
juice.
The label has both the requirements of what and how the product will at least tell you, but also the promise of health
restrictions. The composition of the product will tell you not only ingredients also used in additives, permitted additives
list. It shall also indicate in the product allergic reactions caused by the ingredients, which also is the EU's common
list.Origin of the product should be aware of. The packages will be best before date and certain products expiry date. This
and volunteers clarifications are necessary if the incorrect product batch must be traced. These all manner of indicating
the instructions.
The legislation associated with the greatest non-catalogs to foreign substances permitted levels. The list shall
include. agricultural chemicals and environmental toxins.
Food Information Regulation
Food information regulation on the labeling of foodstuffs has entered into force in 2011 setting, with advanced legislation
on the labeling. Labelling Regulation specifies the way that they give the consumer as much as possible the right
information about the product. Such labeling will be more information and more accurate reporting. For example,
allergens must be stated clearly distinct manner. In addition, the new regulations will allow nutrition labeling will become
mandatory. The products should be read in addition to the energy content, fat, saturated fat, sugars, protein and salt.
The Food Act applies to all food operators
Restaurateur, food retailers, market caf or a shopkeeper, sausages factories player, frozen pizzas transportation company
and even summer event sausage Barbecuer are all food business operators, who must notify its activities to the local food
control authority. Also, online marketing of virtual apartment, which sells food is food premises and is subject to the same
rules. The notification must be made before the start of operation.
Acts do not apply to cooking at home or at family celebrations. A separate notification is not required when operating a
low-risk, and the seller is a private person or activity can not be held for business purposes. Such activities may include,
for example, the school rummage sale. If you set up plant food, such as sausage factories, must be approved by the
operation in advance.
The operator must be resolved in product mix and the format in which they are served or sold, so that know-how, facilities
and equipment necessary for safe operation of the food.

FOOD PREMISES
The name of the food premises is used for all farms - big or small, indoors or outdoors, where food is prepared,
sold or stored. Such a holding is technical requirements and be approved by the state.
Always there must be sufficient space to make a hygienic way, what is to be done. In the ad hoc ravintolateltassakin must
be protected by a canopy, functional heating device, a cold room, where it is kept refrigerated products, hand washing and
dishwashing facilities. The school restaurant kitchen requires much more:

sufficient to accommodate the different stages of work

easy to clean spaces

a wide range of storage facilities, in particular, a number of cold storage facilities

good quality water

adequate sanitation, lighting, ventilation

cleaning cupboard

personnel needed for the dressing room, with a separate storage for clean work clothes.

s employees and customers: restaurants and cafes toilet is required separately.

hand-washing points needed social facilities in addition to close to food processing sites.
Institutional catering industry, as will the hospital kitchen still further have separate spaces for different stages of work,
such as root crops treated, baking teddy bear, processing of finished dishes, astiahuollolle etc. to prevent
ristisaastumisten.
Food factories of raw materials dealt with in their own premises and transported to their own schedules. Cooked products
are treated in their own premises and transported to their own schedules. Similarly, shipments of packaging materials and
waste and the movement of staff will be held contaminations timely manner.

REGULATORY CONTROL
Most of the monitoring of food safety in Finland is the municipality's responsibility. The municipal health
supervisors, multi-title is the health inspector, make inspection visits to food premises such as grocery stores,
restaurants and food factories.
Health inspectors deal with the notifications of the food premises and inspect the Self-monitoring plans. The consumer
can inform the health inspector, if you see suspicious food handling or contact us when you have other questions about
the topic.
Municipal health enforcement agencies is supported by experts from provincial governments and the nationwide Finnish
Food Safety Authority Evira.
Preparation of food and food handling laws and regulations focused on the Ministry of Agriculture and Forestry (MAF).
MMM and Evira guide the development of food safety throughout the country and at all stages of the food chain from field
to fork.
Oiva smile
Oiva smile at the Finnish Food Safety Authority Evira, coordinated system, the purpose of which is to announce the food
control inspection information to the consumer. Oivassa estimated hymynaamoilla food safety, such as food hygiene and
product safety. Municipal food moderators examine the monitoring plans. Follow the law extends to the best smile. Smile
Face is therefore a sign that food safety is in good hands.
Oivaan associated with ACS-evaluation guidelines, which are food administrators around the country are using. This aims
at the harmonization of auditing standards. Oiva will aim to increase transparency so that consumers have the
opportunity to see the results of the examination. In addition, ACS provides an opportunity for companies to bring their
own good activity across to consumers.

TASKS
The laws of the concepts and essential requirements

Explore a few food package, what information is available on the product composition, origin, manufacturer,
preservation, uses, impact of the product.
Food premises

Why not personnel be allowed to deal the customers in the toilet?

What kinds of materials are used in the school kitchen walls, floors and furniture?

IN-HOUSE CONTROL
Both large and small food business operators must ensure the safety of their products by means of self-monitoring.
Self-control, self-control plan and the critical management points discussed in more detail in the following pages.

SELF-CONTROL
Food operator must be a professional in their field. The operator must be familiar with their own raw material, its
deliberations effect on them and their products. Operators need to know about their own products and the risks
associated with its approach. Professional is able to develop such products and choose those types of activities, there is no
risk to consumers.
Each operator will actually establish themselves in their own operations suitable plan in place to ensure food safety, shelf
stable, and compliance with regulations.
The plan will be

write

to ensure that the entire staff knows it

implement

to record different measurements and logging data

keep up to date by updating the

approved by the national health authority, in case of a food facility such as a sausage factory.
This obligation applies to both merely packaged dry products company small trade school or a large hospital kitchen as
the food industry.

SELF-ASSESSMENT PLAN
Each actor makes a working plan for their own situation. In fact, it is not one plan but the collection of plans, instructions
and arrangements. Most of this is good hygiene practices and the choices guidelines to help ensure food safety.
In a small and simple cafe should think and plan:

Use of the premises

Recipes and instructions

The purchase of raw materials

Coagulant and incoming goods inspection and storage

Heatings and temperature monitoring jhdytysten

The samples Food poisoning case

Cleaning plan

The cleanliness of the observation

Employee health data, typukuhuolto

Education, training, hygiene proficiency certificates, and many other things.

North-design of these practices provide another self-control side, the identification of specific critical control points in
food handling. Such a HACCP system is needed in addition to good hygiene practices, especially if produced in, say,
perishable products trade supply chain.

CRITICAL CONTROL POINTS

Persons who handle food must understand that they have their own responsibility for products carnivorous health and
safety and, therefore, are required to have the know-how. Professional food activities to make the entrepreneur should be
familiar with the health risks throughout their own operations, whether related to raw materials, manufacture, storage
and distribution. Despite the good hygienic practices for food handling may be associated with specific risk points where
the success of safety is ensured in each case.
These are critical points, which is selected critical control point. This uses the HACCP procedure. The name says two
different work stage of the procedure. First of risks, the HA stands for Hazard Analysis, identification and analysis of
risks. Then identify the danger points and selected the Critical Control Points CCP Critical Control Point.
HACCP procedures was developed in due course in preparation for the first manned flight. Nothing could spoil the
astronauts snacks. Was created by a process in which reeled back all the steps, what will happen before taking the
spaceship product. Each phase of the case described separately, whether at this stage, to come into microbes, chemical
hazards or foreign objects, how likely is it and how dangerous.

As we have already learned, there are plenty of opportunities for compromising the safety of the product in food
processing, the product can drop something extra, or residence time, say, festive foods in the dishes can shoot up. Critical
points are a lot. All of these are not critical control points, the CCP Critical Control Point consumer safety. These are
selected using a special procedure. All food processing do not have the critical control points.
Critical control point is a step in the processing of the food, where

may cause a health hazard

it can check or measurement note

the risk can be prevented.

If the critical control points can be found, is the second half of HACCP procedures for careful observation, then to
continue designing these items. Clubs satisfying about it, such as temperature, must be able to determine a clear line,
which has been approved, which is rejected. In addition, the guidelines required corrective measures, what to do and how
to ensure a safe product again.
All measurements and repairs should be saved. The resulting information is needed to develop and prove that selfmonitoring is carried out the operation.
For example, in raw milk after milking is a lot of germs. There's just, of course, also germs that multiplying the milk could
cause illness. After milking, the milk is rapidly cooled and stored, transported and stored cold. Dairy milk majority of
microbes are destroyed by heating (pasteurization). After this, the milk must be cooled quickly to prevent the ingestion of
spores of bacteria given the opportunity to reproduce.
The success of these treatments is necessary every time every moment of the processing of milk. Whether it's handling of
his own farm milk or a large steerable dairy automatic vending machines, pasteurization and after cooling, and the future
is a temperature-time measurements controlled. And if for some reason, heating does not work, will be taking corrective
action. Depending on the problem, for example, the heating is repeated or milk shall be destroyed.
All measurements and repairs should be saved. The resulting information is needed to develop and prove that selfmonitoring is carried out the operation.

TASKS
Self-assessment plan

Why a cafe or restaurant must be in writing baked goods and food recipes?

HYGIENIC HANDLING OF FOOD

Food safety and adequate durability to create the right treatment methods.These include the preservation and packing
methods, an unbroken cold storage, efficient heat treatment and the correct information was given about.

BETTER CONSERVATION
Food products are mainly biological material. They place a wide range of changes with time. We also can not completely
prevent spoiling microbes and dangerous microbes do not get the products or increase them.
Harvesting at the right time, the removal of impurities or the reduction of raw materials are the first steps to improve the
shelf life. Berries and mushrooms picked in dry conditions, the fish are cleaned after the catch and vegetables are removed
earth- covered parts.
On the other hand also avoids cleavage and easy integration of perishable raw materials too early, before the use of raw
materials. For example, the vegetables remain whole more natural suojamekanismiensa thanks.
Microbial deterioration can be slowed down by various preservatives and packaging methods.
Drying
Proliferation of microbes requires water. Evaporation of water from an ancient way to prevent spoilage. For example, the
grain harvest can be prolonged listening storage and transport in sustainable form. However, the reading of the
traditional mill products, dried peas, spices, herbs, nuts and raisins does not involve heating, which would destroy
microbes. Dry products, the production of which include heating such as crispbread, biscuits or milk, a large part of the
microbes are destroyed. Shelf life of all dry products based on their conservation dry all transport and storage stages. As
long as the products remain dry, not in those microbes can not reproduce.
Strong salting binds water in the food into a form that microbes can not reproduce. Substantially in salted mushrooms,
and fish kept in cold storage, so as not grow on the surface of microbes ruining them.
Also, high sugar content, such as jam, or in sweets binds water into a form that microbes can not reproduce.
Also, quick-freezing prevents the proliferation of microbes, because microbes are unable to use frozen water to reproduce.
To adjust the acidity

Increasing acidity in food will cut especially bacteria. Few bacterial species are able to reproduce leavened products, such
as fermented milk, ripened cheese, a pickle or sauerkraut. Leavened products have a long history and they are a large part
of the world. Milk, meat, fish, soy, vegetables are fermented for thousands of years, and is baked leavened
bread. Vegetable canning acidic broth is also old, and a wide range of bunkered used in the area, preserved in vinegar
pickles and pumpkin are familiar examples.
Food shelf life is also improved by the addition of preservatives.Allowable in the European Union preservatives is the id of
the so-called.E-number, for example E 200 is sorbic acid, malic acid, E 296. Permitted preservatives can be found in the
way of other additives E number of the list. Some preservatives are naturally in berries and fruits, such as lingonberries
and citrus fruits.
Packing
Packaging is an important part of the protection of products from contamination. With the right materials kept dry
products dry or juicy succulent. Inside the package without the elimination or control of the composition are improving
shelf life.
Vacuum (tyhjpakkaus, vacuum packaging) is free of air and oxygen to inhibit the proliferation of pathogens.
Inert gas packaging has changed to ordinary air in place of oxygen-free or low-oxygen-containing air and thereby prevents
microbes that use oxygen to increase.
Other packages can be connected to the survival of enhancing features.Coming to a variety of intelligent packaging which
is telling about the condition of the product characteristics.
When conventional silnttavoissa connected to a number of factors that improve shelf life. For example,
kestomakkaroissa, metwursteissa and salami, create a shelf-life of the acidity, low water activity than as a preservative
added nitrite. Even today, the developers are planning the shelf life of food product the difficulty of microbial proliferation
in several ways.
Although the food shelf life improved in several ways, always take the unbroken cold chain and safe life defining.

TEMPERATURES IN THE PROCESSING OF FOOD

Time and temperature are constantly taken into account the processing of food for a couple. Hot food must be kept hot
and cold cold. Any deviation from that always affect the product's shelf life. Preparation of the dishes and serving are
designed so that perishable raw materials, semi-finished products and products linger at room temperature for the
shortest possible period of time.
As the food-spoilage bacteria multiply rapidly at room temperature and human body temperature (20 - + 40 C). Easily
the retention of perishable products at these temperatures should be kept as short as possible. Avoid temperature range,
so-called. the danger zone is 6 C - + 60 C. The law sets out certain temperatures for food storage, transport and sale, as
well as serving food. The most important temperatures are tabulated in the tables below.
Provided the temperature of the short-term are accepted 3 C deviation (up to 24). If the temperature deviation is greater,
will be the food business operator to take corrective measures. In cold weather, the dishes served without the products
also allows for a higher 12 C to serving temperature, but in that case serving time must be short, not more than four
hours.
Easy storage of perishable foodstuffs must adhere to the following temperatures:
Foodstuff

Storage temperature does not exceed

perishable food, incl. milk, cream, sliced vegetables

+6C

fresh fishery products

near 0 C, the temperature of melting ice

cold-smoked and salted fishery products, as well as

vacuum and modified atmosphere packaged processed
fishery products

0 ... + 3 C

perishable milk-based products

+8C

minced meat and minced liver

+4C

frozen foods

at least - 18 C

Readily perishable food in the dishes must adhere to the following temperatures:
Foodstuff

Serving temperature of up to

hot sold / served at food rations (selling / serving time

max. 4 h)

at least + 60 C

cold foods served at during the serving of

up to + 12 C

Egg recommended temperature is + 10-14 C. Vegetable storage into account the different storage temperature
requirements of different vegetables.
Cold Storage
Food cold storage (less than 6 C) to slow down the proliferation of microorganisms, the optimum temperature (and
prevented, the temperature range) to the microbes grow slower at lower temperatures.
Food Includes many chilled to different temperatures warehouses and storage units are often needed. All of these should
be a thermometer.Professional Kitchen future, it is important that the incoming fresh produce is immediately transferred
to the reception and after verification of the correct storage spaces that the cold chain break. The food industry often also
handling products, manufacture and packaging is done in refrigerated areas.
Heating
Heating destroying microbes. So cooking at home than is used for a wide range of industrial kuumennustapoja the
production of food. That's how high the temperature rises inside the food, it is essential to eliminate microbes terms.
Serving
Hot food should be kept at least 60 C warm all the catering or transportation. Cold dishes served on hold temperature is
allowed to rise up to 12 C. Cold and hot foods be kept available for up to four hours and then served communication
products should be disposed of. In some cases, there ollutta hot food must not donate to charities food aid. In this case,
however, always be sure to keep the correct temperature.

HEAT TREATMENTS
Heating destroyed by microbes and thus improve the safety and shelf life of products.
The blanching
The blanching is a rapid boil in which the enzymatic activity is quenched for example, vegetables can be frozen and the
surface of the germs to be destroyed.
Pasteurization
Pasteurisation of milk or other liquid product is heated to at least 72 C for 15 seconds and immediately
cooled. Frenchman Louis Pasteur invented the milk treatment can be safe without losing the taste, and the operating
characteristics of the milk. Much of the microbes, for example.of replication of bacteria are destroyed. Not all microbes
are not destroyed, so pasteurized milk should be stored in the refrigerator below + 6 C.
In Finland, marketing packaged milk is almost always pasteurized milk.Instead of holding to buy raw milk, ie tinkimaitoa
not been pasteurized.Raw milk means milk that has not been heated above 40 C. Raw milk has not been removed and
has not added anything. As raw milk is not pasteurized, it may occur pathogenic, or disease-causing bacteria. The main
food safety risk of bacteria in raw milk are EHEC, kampylo-,Listeria monocytogenes - bacteria and salmonella.
If raw milk for human consumption, it is worth remembering that the preservation of raw milk must be really
careful. Storage temperature must be low enough and the retention periods short. Raw milk in different areas may differ,
so it is good to try to ensure raw milk quality class in advance. Raw milk is not recommended for young children, the
elderly, pregnant women or people with serious underlying medical conditions.
Cooking food
Food cooking, baking, grilling, baking in the oven will raise the core temperature of more than + 70 C, poultry meat at
least + 75 C.
Cooking process, the temperature rises up to the boiling point of water + 100 C. Much of the destruction of microbes, but
not long cooking does not necessarily destroy bacterial spores.
UHT, ultra high temperature
UHT treatment (UHT ultra-high temperature, ultrapastrointi) milk or any other liquid product is sterilized mainly by
rapid heating to a high temperature and packed in disinfected packaging in a clean area (aseptic packaging). Unopened
containers can be stored at room temperature, because mainly of bacterial ititkin have been destroyed.
Sterilization
Sterilization destroy any microbes including bacterial spores. The filled and closed in the manufacture of canned food
cans are heated steam boiler under pressure (referred to as a boiler for autoclaves), the boiling point of water rises
higher. The cooking program is designed for the different products so that all the bacterial ititkin, including Clostridium
botulinum spores are destroyed, the name of the botuliinikeitto. This provides easy access to raw materials pilantuvista
years at room temperature for shelf-stable products.
Irradiation
Also, foods can be sterilized by irradiation. Mainly used for gamma-irradiation of spices and
At lower doses of radiation to prevent the germination of potatoes or destroy harmful insects. In Finland this is not done.

UV and IR radiation can be in the food industry uses microbes to destroy products packed in, for example, a long shelf life
pastries.
Re-heating
When chilled food is heated again, it should be done efficiently and the food must be heated thoroughly than + 70 C,
poultry meat at least + 75 C.
Microwave heating does not heat evenly different foods in composition, so it can not be considered to eliminate microbes
for reliable heating methods.
Avoiding recontaminated
The heated food must be protected after heating dumped jlkisaastumiselta. Clean hands, utensils, dishes and air keep the
products safe and preserved. Furthermore, the industry slicing sausages, processed foods and baked goods packaging
require very clean conditions and working methods.
Raw materials and their processing facilities are kept separate from cooked products to prevent crosscontamination. Among other things, the different colored cutting boards and other tools reservations crude for vegetables,
fish, meat and cooked meat products, on the other hand helps to prevent cross-contamination. In the food industry the
different level of cleanliness stages of work is completely separate facilities and the people passing and goods transported
dirtiest area cleaner.

THE COLD CHAIN

An unbroken cold chain from farm and fishing vessels on the table allows for a number of important and
familiar food products and national distribution and availability of raw materials.
Cold does not destroy microbes. In cold slow down the microbial proliferation and are thus available for more usage.
Far and wide to be obtained from foods such as New Zealand frozen lammaspaistit, fresh tuna, Italian cheeses, tomatoes
are air thanks to a convenience store features a carefully planned the cold chain.
Cold storage and serving temperatures
Readily perishable food is stored at a temperature below 6 C. Some dairy products such as cheese are preserved 8
C. Cold foods in the dishes the target temperature is 6 C during the serving temperature is allowed to rise to these 12
C. These foods should be discarded at the end of serving time.
This is lower than the storage temperature required for fresh minced meat, + 4 C. Fresh seafood is maintained at a
temperature of melting ice, and cold-smoked and salted fishery products, and also vacuum and modified atmosphere
packaged fish products must be kept at 0 ... + 3 C.Frozen and stored at -18 C.
Industry, transport and trade is a category your specific instructions.
Refrigeration
The hot cooked food cooling below 6 C should take place as quickly as possible immediately after manufacture. Allowed
to cool down will take up to four hours. After this, the products can be transferred to the cooling device in the refrigerator
according to product group.
Kitchens speed up the cooling by dividing a big dose of smaller laakeisiin containers in an ice bath and stirring. Hot
vapors will be released into the air. In professional kitchens, which is continuously cooled, used in refrigeration cabinets
or rooms in the. Bakeries breads orbit after the furnace cooling lines. Industry, the use of a wide variety of cooling
techniques.
Freezing, freezing
Cold products for freezing packed tightly.
Kotipakastimella frozen in time by putting the freeze function on. A professional kitchen semi-finished products and
pastries are frozen in a separate freezing device. The frozen products are transferred for storage of frozen food cabinet,
-varastohuoneeseen or frozen pond.
Industry, the icing is accelerated more efficient equipment. There are wind tunnels, spiral freezers and liquid nitrogenbased devices. These temperatures can be as low as -40 C.
Freeze-drying (lyophilization), lower temperatures are still used. Frozen after the freezing phase, the water is evaporated
without melting. The result is mm. aroma and color well retentionist dry products. Instant coffee, dry yeast and lactic acid
bacteria preparations are Freeze, freeze-dried the berries. Freeze-dried products are stored like other dry products.
Storage temperature of frozen products can be up to -18 C. During transport, the temperature was allowed up to -15
C. Also available on hold related flexibilities. For example, the ice-cream stall are no restrictions on ice cream
temperature, but of course the seller is worth to take care of the fact that the products sold are of high quality. After all,
who would want to buy the melted ice cream?
Frozen products will be on the packaging the words 'deep-frozen'.
Freezing or pakkaskuivaaminen do not destroy microbes.
Smelting

Frozen food is thawed in the refrigerator at +6 C. Thawed or partially thawed products should not be frozen again. When
seasonal products, mmmi, Christmas ham, pastries are frozen and sold to part-digested, become their connection to the
data "stored in a freezer, do not refreeze after defrosting '.

THE EXPIRY DATE, BEST BEFORE

All packaged foods must be date marked. The best before date indicates that at least until today to maintain the product
correctly stored typical characteristics. A product should be regarded as sale and used after the date. Usefulness of the
product can assess the senses. This date can be found in the products sold at room temperature, but also mm. milks and
dairy products.
The expiry date should be marked microbiologically highly perishable foods. The label shall be based on the results of
stability studies. Product may not be sold or used after that date. Labeling is often found in vacuum and modified
atmosphere packaging. These packages are used for the packing of many foods, including microbiological risks, which we
can not be detected by the senses. These packages (combined with the cold chain) significantly extended by many fastselling time perishable products. For example, the shop prepared the final minced sell-by date is the preparation of the
next day. Industrial protective atmosphere packs of minced meat sales period is about 10 days.
Food aid
Food businesses may donate food to food aid charities. In this case, may be allowed to derogate from commercial activities
practices. Both the food to donate food businesses that charitable organizations, the recipient is responsible for food
safety. Safety will not be compromised in this case either. The important things are the cold chain, fast delivery and
inventory rotation also philanthropic.
Donated to charity foods can be frozen, but just before the expiration date.

TASKS
Better conservation

What is the basis shelf life of the product?

o
potato salad
o
ready for pizza
o
cereals
o
ketchup

The ability of some microbes to reproduce, in vacuum or inert gas packaging?

Heat treatments

Why unopened jars of baby food and infant formula packaging stored at room temperature?

Grilling marinades marinated meat. How do you prevent secondary pollution? '
The cold chain

Why the consumer is important information if, for example, the bulk of fish was frozen or not?

Why thawed frozen vegetables should not be frozen again?

PERSONAL HYGIENE
Health persons who handle food, protective clothing, and especially hand hygiene is an absolute prerequisite for the safety
of the products.

WORKERS' HEALTH
The new food to come and work the employee will work the input of the examination, nurse, or doctor's
office. So the worker himself as his employer will continue to take care of the health and health information.
A person who carries or is suspected to be transmitted through food contagious disease, may not be treated foods.
Finland's good salmonella situation is the result of an extensive national salmonella control program. Some of the
programs are investigations of salmonella food at work of persons. The aim is to find the possible asymptomatic carriers
of disease. The sample for salmonella in research should be given:

as a new employee entering the work of food

more than four days after the outside the Nordic Countries distance

if you have any symptoms of, or otherwise cause to suspect that a person is infected, for example, has fallen ill
family member.

Hand and facial skin will be healthy. A person who is infected wounds or inflammation of the hands or other exposed
areas of the skin, not be treated as non-prepacked foods. Small wounds in the hands cleaned, protected by a waterproof
adhesive bandage and using disposable gloves.
On the skin, the mouth and the nose is rich in a variety of bacteria, including food poisoning, because food handling to
avoid touching the skin. Nor feverish or so flu should not handle food.
Eating, snorting and smoking are prohibited when handling food, and working with food premises.

WEAR WORK
Person on Food essence and dressing are part of the protection of food from contamination extraordinary.
Non-prepacked food is handled to maintain separate pure business suit, which is used only at work. Business suit must be
easy to clean happy light material, which makes it easy to see whether the suit clean or dirty.Clean work clothes are stored
separately from outdoor clothing.
Non-prepacked food handlers should be the headdress. Working clothes do not belong to jewelry, do not Piercing, or they
must be covered with protective clothing. Food-processing areas for working clothes including shoes only to be used there.
Only the waiter wears a uniform to travel on business trips. Waiter wearing his work clothes headdress is not mandatory.
Industry is often even more specific dress codes of different purity working on the premises.

THE HANDS
Foods treated with clean instruments. If the hand-touching is necessary, it is made healthy with clean hands, do not have
anything extra, such as a clock, jewelry, acrylic nails, nail polish and hand cream. Wash hands frequently and thoroughly
with liquid soap. After rinsing, dry your hands with a paper towel and tap is closed with a towel or otherwise so as not to
touch the faucet with a clean hand.
Wash your hands

the time of entering the work

After toilet visits

the transition from one stage to another

pulled off gloves

after eating

After blowing the

After the money processing etc., as well as

whenever they feel dirty.

Food processing facilities, it is much more segregated wash points, which are not used for other cleaning purposes.
Products are also protected by unnecessary touching, is used ottimia and buckets, is used to tasting a clean spoon,
checked food temperatures with a thermometer.
A person who is infected wounds or rashes on the hands or face, not be treated as non-prepacked foods.
If the hand should be cut, it should be cleaned, covered with a waterproof, happy glaring blue plaster. In addition, should
wear disposable gloves.
Disposable gloves improve hygiene, particularly when dealing with matured products. The work should be planned so that
gloves do not do anything other than treated jlkisaastumiselle sensitive product. Gloves are changed after each work
session.
In such positions can the effect of hand washing will also enhance the use of disinfectant alcohol-containing disinfectant.
Use of other protective gloves is important to ensure the purity of the glove washing and drying them properly.
Customers, too, can contaminate products at self-service or buffet table.Risk is reduced by reserving sufficient productspecific ottimia, by protecting products on decks, pisarasuojuksin and organizing products ristisaastuttamista diminishes.

TASKS
Workers' health

Why in the kitchen, do not eat?

Wear work

Why do we need headdress?

Why clean working clothes must be separate from?

Why do waiters have separate instructions?

What the waiter purposes of these rules?

The hands

Why nail polish should not be used?

Why is used for the blue patches?

Why are your hands must be washed in the toilet after the visit?

Why water tap is not closed by pressing the palm of your hand?

SANITATION
The condition of purity for the food processing environment is neat and clean utensils. The various aspects of cleaning
services is discussed on pages: cleaning plan, cleaning materials and equipment, disinfection, pest control and waste
management.

DISHWASHING
In all places where is prepared, served or sold to the food, such as coffee shops and restaurants, is properly organized
container service an important part of food hygiene.
Handling dirty dishes and clean container handling should be sufficiently separated. Food containers washing always
proceed in this order:
1. The removal of loose dirt.
2. Pre-rinse with cool water spray. Too hot water can burn valkuaislian onto the container surface and forms a suitable
microbial growth medium, the biofilm.
3. Wash with warm soapy water. Hand upon washing effect of the washing solution supplemented brushing. The
dishwasher responsible for the mechanical work is performed by a water jet.
4. Rinse with hot water. Hot water (over 80 C) to reduce germs and quicker drying.
5. Dishes stacked on the counter dry. Avoiding unnecessary touching containers.
The kitchens where food also is produced, specifically the so-called potwash with their own liotusaltaineen and
machines. They washed the dishes and cooking utensils. Pizza pan, and other chefs often soaked before washing. It helps
the detachment of dirt from the main wash.
The dishwasher is cleaned regularly. Only a clean machine will clean containers. Receptacles cleanliness can be monitored
by the clean containers microbiological purity of the surface samples.

CLEANING PLAN
Pure may be accomplished only with pure cleaning tools and using the dirt and the surface to be cleaned suitable washing
solution and smooth working. The food-processing facilities generated a variety of dirt on a variety of surfaces. Flour dust
is removed from the smooth surface more easily than burnt grease in the oven. Cleanliness is essential, however, cleaning
may not be cleaved by too great a part of the working hours.Food premises manifold sanitation should be planned
carefully and all the staff must be familiarized assigned to each play their part. Good order and cleanliness to take care of
all the work related to food premises.Cleanliness also brings comfort and safety.
Cleaning plan includes a schedule and directions, who, when, what cleaning method and cleaning -aineella from what the
object handle, separate cooking facilities desks, shelves and equipment and floors, doors. These complied with the order
of:
1. Debris, debris and loose dirt is removed from the dryer, cleaning cloth or scraping.
2. Rinse or moistened with cool water.
3. Wash with detergent and, if necessary brushing. The removal of dirt from the surface needed liotusenergiaa chemical,
mechanical energy, and the effect of time.
4. Rinse. Tables dried in a dryer.
5. If you have dealt with the risk of raw materials (such as raw meat, fish, earth- covered root vegetables) or a high purity
target, target, finally disinfected in accordance with the instructions of the disinfectant.
6. Wash cleaning equipment and set out to dry.
The same applies to a road map for all wash situations when the kitchen during the day washed desktops between the
various stages of work when finally managed working places clean, and also less likely to clean up the sites. Food sector
generally pipe cleaning systems, or foam washing Flow chart is the same, only the scale is different - pesuliuosmprin
can replace hundreds of liters detergent tank or dosed with tap water among the foam detergent.
Cleaning goal is to clean surfaces. Monitoring Purity result is a self-monitoring. The result of cleaning evaluated primarily
sensory, is displaying, smells and you can feel clean. Furthermore, it is recommended to take a surface purity of samples
in order to determine whether the surfaces of microbes or missed first place in organic matter.

CLEANING MATERIALS AND EQUIPMENT

Food premises are used in particular detergents there developed in accordance with the instructions in
metered. Detergents for the cleaning cupboard kept in their original packaging. Nearby there is a reason to maintain the

safety data on these chemicals, so that each user can access, for example, first aid instruction. Food-processing areas using
a fully water-soluble detergents, which are not used in the manual by a chemical residue left on surfaces.
Food premises are a wide range of detergents and disinfectants, because there are a wide variety of surface materials,
many kinds of dirt and different purity targets are often needed. Detergents are grouped in use solution having a pH
value. Hand dishwashing detergents for use in the home are neutral (pH 6-8). A professional kitchen for washing the
desks and floors are often used slightly alkaline detergent (pH 8-10). Fixed washing trays and manufacturing equipment
needed alkaline detergent (pH 10-11). Wash stoves and grills and machine dishwashing heavily used in alkaline detergent
(pH 11-14) and closed industrial circulation washes up to the alkaline solution (pH 14). Acidic cleaning agents (pH less
than 5) is used to remove only a specific deposits is not universal cleaning agents.
While cleaning is always used gloves.
Cleaning cupboard must be a sink for washing cleaning tools, floor drain and rack-drying cleaning of instruments and
good ventilation. Cleaning cupboard stored in both new and cleaned cleaning tools: brushes, dryers, scrapers, and
cleaning cloths. The equipment must withstand both the use of the washing and disinfection of air, for example, that the
bristles are shed. Food premises instruments have been developed in different colors, so that it is easy to separate from
the equipment used for the various destinations. Processing mode of raw materials used in various instruments such as
heat-processed or finished edible food handling areas.
The cafe and the restaurant is reserved for various cleaning utensils for the kitchen and the customer premises.

DISINFECTION
Disinfectants reduce germs tools and work surfaces.
Thermal disinfection
Hot rinse water in the dishwasher destroys the germs on dishes. Food industry closed pipe systems for cleaning, hot water
can also be used to water vapor.
Chemical disinfection
Disinfectants have an impact on power and their conditions of use a wide range depending, for example. active chemicals.
It is important to take into account the use of the solution concentration, temperature and the duration of their use. Some
of ordinary disinfectants, such as chlorine, are also corrosive, so chemical disinfection desired result is achieved only
carefully follow the operating and safety instructions. The microbes can become a particular disinfectant, for example, the
use of otherwise eligible kvattiyhdisteille, and therefore resistant to disinfecting agent will vary from time to time. There is
also an alcohol-based solutions which can be injected into and leave to evaporate, to disinfect surfaces.
Disinfection Substances must be disinfected only surfaces, equipment and tableware. Foodstuffs may not be treated with
disinfectants.
UV light
UV light can be disinfected air as well as water and other clear solutions.UV-blue lamp is used for example. night light
laboratories. UV lamps can also be installed in confined spaces even inside the packaging machine without disinfecting.

PEST PREVENTION
Pest In the fight against the most important thing is to prevent the emergence of the whole problem.
Keeping cats, dogs, rats, mice, birds and insects out of the air outdoor kitchen and shop premises. Doors and windows
kept closed. No products were cooled and stored outdoors. All the accessories, for example, bakery boxes stored
inside. Waste instead of exported out of the food premises as soon as possible.
Cleanliness, good order and cleanliness are the main contraceptive methods. To protect products from the decks and the
like.
When operating at an outdoor market for sale or a restaurant in a tent used as shelters and other suitable protections.
If vermin despite the preventive measures does occur, there are a few approved control methods.
Flying insects can be captured by electronic traps. Rats and mice can be captured syttilaatikoilla. There are some
tuholaistorjuntasuihkeita to be used in warehouses packed products.
Dry materials access to the increasing number of beetles and koisaperhosten products involved can not be completely
prevented, but their proliferation can be prevented by ensuring:

cool dry solids storage

products on the shelves is not on the floor

the condition of the products monitored

The fast turnover products that are not acquired too large stocks at a time

first come, first used (FIFO fi rst in fi rst out)


storage vessels is used to empty and cleaned on a regular basis.
If larvae or beetles is shown, it is highly contaminated products disposed of and examine other similar storage products to
define the problem.Stock cleaned.
Monitoring Tuholaistilanteen is also self-control.

WASTE TREATMENT
When preparing or serving food, there will be a lot of waste:

vegetables, egg shells, coffee grounds, leftovers

a wide range of packaging materials of paper, plastic, cardboard, glass, metal. These are often wet.
Food products must not come into contact with the waste or the future of odors, etc. Nuisances.
Different types of waste are sorted kerilyastioihinsa. The vessels must be intact, covered and they should be cleaned
regularly. The apartment of food waste is transferred from their respective storage spaces. Bio-waste exported out of the
food premises at least once a day.

TASKS
Dishwashing

Why does the dishes stacked in counter-dry?

Cleaning plan

Why do we need written cleaning plan?

Cleaning materials and equipment

Why caf customer premises cleaning equipment is not used in the kitchen?

Why a professional kitchen is used for machine washable brushes and dryers?
Disinfection

Why disinfectant solution must not be applied directly to the desktop after handling food?
Pest Prevention

Why the kitchen or the powder storage can not be sprayed with any insecticidal aerosol?

Why pets are not accepted food premises?

Waste treatment

Why, especially bio-waste must be taken to working out, lastly, although the vessel would be failure?

RESULTS HYGIENE
The success of the hygiene arrangements and expertise can be measured and can be collected at plenty of different
information. The main monitoring methods are presented summarized in the following.

MEASURING AND MONITORING THE SUCCESS OF HYGIENE

Perhaps the most important result and measure of the successful processing of food products is a satisfied
customer, diner, which does not get sick.
The prepared food or other food deliciousness we can always check the senses before serving. We can measure it in
temperature, but the microbe our inability to timely revision of the. Hygiene monitored with the success of checks and
measurements, which indicate that the planned sanitary arrangements work. Results are recorded and maintained as part
of the self-monitoring records. Tracking information will be retained for at least one year after the sale of the product.
Reception Inspections
Professional kitchens raw materials, industry, food and other supplies are usually delivered wholesaler. Condition of
incoming goods are checked and temperatures of perishable products is measured. The results and any deviation of
entries may be recorded, for example, load the delivery note.
Measuring temperatures
In cold stores, and - storage furniture will be a thermometer.Temperatures in warehouses and refrigerated for smaller
equipment and furniture are reviewed on a regular basis. Hot food temperature is measured in the manufacture of food,
exported and available in the end of the serving time. There grip and transport residence times will be monitored. The
measurement results are recorded. In large cold storage facilities that store thermometers are used.
Microbiological samples
Microbiological methods are based on the fact that certain types of microbes proliferate growth medium spotted apparent
to the eye. This usually takes a few days. Detailed studies of micro biological, chemical or other methods take up more
time. This is usually required microbiological laboratory equipment and know-how.

Food premises for use in ready to use culture media, which can be taken even surface purity of the samples and to obtain
follow-up information without laboratory equipment has been developed. Education Tray comes with interpretative
guidelines.
A microbiological test does not provide information quickly enough that the suspect product could be stopped. The
studies produce on a regular basis, however, concluded in valuable information, for example, the cleaning success.
Water samples
Tap water cleanliness is monitored by sensory evaluation. Water samples can be sent to a regular chemical and
microbiological research.
The need for surveys depends on the results. For example, if the water purity varies, it is necessary to investigate samples
intensifying.
Qualified research laboratories
When the chemical and microbiological laboratories for water, food or researching purity of samples used, should ensure
that the laboratory is competent. Evira approves the foods studied laboratories.
Taking food samples
When food is prepared by a lot, you should also prepare for the unpleasant situation that a customer suspects fallen ill as
symstn food.
Of all the days of taking samples of the dishes in clean freezer containers.The box marked date and contents and a sample
be frozen. The samples are kept in a couple of weeks, after which they are destroyed. If the food poisoning is suspected,
these samples can be examined whether there is a disease of the aiheuttajamikrobi and even the same strain as the
samples taken from diseased. Microbial caused by food poisoning pretty dining illness ranging from two hours to two
weeks.
Other indicators of success
The food business operator self-monitoring are monitored in addition to customer feedback, inventory rotation, the
amount of losses and many other, directly or indirectly the success of hygiene and self-control on open issues.
Monitoring data
All measurement results, the data entering and leaving their products etc. are recorded and stored. The stored data may
be needed to trace potential errors or problems.
And the only safe place in the follow-up data demonstrate that self-control is implemented as planned.