IN-HOUSE CONTROL PLAN FOR

A SHOP

Name of the shop:      

Address of the shop:      
Person in charge of the in-house control plan:      
Contact information of the person in charge of the in-house control
plan:      

This model for an in-house control plan compiled by The City of Helsinki Environment Centre has listed
the most central food safety-related matters with regard to food shop operations. In-house control must
be introduced by completing this plan with more detailed information about the company and the
operations must be described under the different sections. If the in-house control plan has not described
all the different actions of the operator, the descriptions of these operations must be added to the in-
house control plan.
Contents

1. In-house control plan in general 2

2. Description of operations and responsibilities 3
3. Purchase of foodstuffs 4
3.1 Purchase places of foodstuffs 4
3.1.1 Import of foodstuffs..................................................................................................................................4
3.2 Transporting the foodstuffs to the shop 5
3.3 Reception inspection 5
4. Managing the temperature of cold-storage equipment 6
5. Storing of foodstuffs 7
5.1 Storing and protection of foodstuffs 7
5.2 Managing the storage times of foodstuffs 7
6. Handling of foodstuffs 8
6.1 Preventing the contamination of foodstuffs 8
6.2 Temperature control in handling and processing 8
6.2.1 Cooked foodstuffs......................................................................................................................................9
6.2.2 Cooled foodstuffs......................................................................................................................................9
6.2.3 Frozen foodstuffs.....................................................................................................................................10
6.2.4 Defrosted foodstuffs................................................................................................................................11
6.2.5 Re-heated foodstuffs...............................................................................................................................11
6.2.6 Products that are kept hot......................................................................................................................12
7. Sales of foodstuffs 12
7.1 Preventing the contamination of foodstuffs 12
7.2 Foodstuffs sold hot 13
7.3 Packing of foodstuffs for sale 14
7.3.1 Information and labelling of foodstuffs..................................................................................................14
7.4 Packing materials and materials in contact with foodstuffs 14
7.5 Traceability and withdrawal of products 15
7.6 Foodstuff sales outside the shop premises 16
8. Allergens 16
9. Processing complaints and health hazard situations 17
10. Cleaning and maintenance 18
11. Pests control 20
12. Personnel 21
13. Sampling 23
14. Storing of documents 23
1
 2

In-house control plan in general

A food business operator must be aware of the health hazards concerning food and the handling of
food, and of the critical points in their operations in terms of food safety. The operator must
compile a written in-house control plan, follow it and keep records of its implementation. (The Food
Act 26/2011, Sections 19 and 20.)

The in-house control plan reviews the food hygiene-related risks of the practiced operations and
defines the methods to manage these risks. In-house control attempts to prevent these risks from
being realised. Critical points with regard to the risks could be, for example, freshness of
ingredients, storage temperatures of food stuffs, cleanliness of devices and equipment, staff health
and work methods. These operationally critical points must be monitored regularly and records
should be kept of the supervision and any performed measures.

The functionality and sufficiency of the in-house control plan are evaluated at scheduled times by
the food operator. The plan is updated when necessary, especially if the operations or the premises
change in some way. The plan’s functionality is assessed based on how the measures recorded in
the plan are implemented in practice, and how well records about, for example, temperature
measurements are kept in accordance with the plan.

Instructions for filling in the in-house control plan

Only fill in the sections that are part of your operations. In addition to this, you can introduce the
guidelines presented in the plan as well as the necessary forms for recording the plan’s
implementation.

Sections not related to your operations must be removed.

If you fill in the plan template electronically, remove those sections that are not included in your
operations and update the table of contents after this. (In Word 2013, for example: top menu
“References -> Table of Contents -> Update table”).

The control forms related to the in-house control plan are as separate documents. Use the ones you
need.
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Description of operations and responsibilities

Select those sections of the table that are linked to your store. Sections that are linked to all stores
have been selected by default. The persons responsible for various operations and their standins
must be written down.

Duty Person in charge (stand-in)

Purchase of foodstuffs      

Import of foodstuffs      
Managing the temperature of cold-storage equipment      
Receiving and storage of foodstuffs      
Handling and preparing of foodstuffs      
Cooked foodstuffs      
Chilled foodstuffs      
Frozen foodstuffs      
Defrosted foodstuffs      
Re-heated foodstuffs      
Products that need to be kept hot      
Packing of foodstuffs      
Sales of foodstuffs      
Packing of foodstuffs for sale      
Information and labelling of foodstuffs      
Packing materials and are in contact with foodstuffs      
Traceability and recall/withdrawal      
Foodstuff sales outside the shop premises      
Allergens      
Cleaning      
Maintenance      
Waste management      
Pests or other animals in the food premises      
Personal hygiene and training      
Sampling      
Customer feedback and suspected food poisoning cases      
Storing of documents      
     

Contact information of the supervising authority:

Street address: Postal address:
City of Helsinki Environment Centre City of Helsinki Environment Centre
Food safety department PO Box 58235
Viikinkaari 2a 00099 CITY OF HELSINKI
FI-00790 Helsinki
Customer service phone of foodstuff control: E-mail:
09 310 14000 (Mon, Wed, Thu, Fri between 9am and 12 elintarviketurvallisuus@hel.fi
noon, Tue between 12am and 3pm)
Food poisoning notifications with an electronic form: Web: www.hel.fi/helsinki/en
https://www.hel.fi/foodpoisoning

Temperature measurements of foodstuffs are performed:

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Measuring device
separate thermometers (suitable, if the operator pick up foodstuffs from the wholesaler)
spike (probe) thermometers
infra-red thermometers
automatic temperature control system
other, what

The functionality of the spike (probe) thermometer can be tested by placing the spike (probe) in a
water melted from crushed ice (0°C) and boiling water (100°C), if the thermometer is intended for
high temperatures.

The thermometers should be tested       times a year by measuring the temperatures of boiling
water (100°C) and melting water (0°C).

2. Purchase of foodstuffs

2.1 Purchase places of foodstuffs

Foodstuffs are procured from the following places:

     

2.1.1 Import of foodstuffs

We import the following foodstuffs ourselves:

     

Separate import instructions are attached as appendix 5.

An operator importing foodstuffs of animal-origin from the EU area must file a notification about
starting the initial importing operations with the Finnish Food Safety Authority Evira and,
additionally, compile a monthly summary report of the received foodstuffs and an in-house control
plan concerning the import operations.

2.2 Transporting the foodstuffs to the shop

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Transporting the foodstuffs to the shop:

Transport companies transport the foodstuffs directly to the shop.
The company itself picks up the foodstuffs from the wholesaler. We utilise the following
methods in order to ensure the integrity of the cold chain (for example, coolers, chilling packs,
thermometers, transport distance and time):
     

Some of the foodstuffs are procured as overnight deliveries (no staff present). For overnight
deliveries, the integrity of the cold chain is ensured through the following methods:
     

2.3 Reception inspection

During the reception inspection of foodstuffs, the following aspects should be inspected:
Damages and cleanliness of the packages
Package labelling (especially the dates of the products and that the package has been
labelled both in Finnish and Swedish
in Swedish)
Sensory quality of the products (look, smell)
Accuracy and correctness of the trade documents
Temperatures of foodstuffs

Inspection of temperatures when receiving the foodstuffs

In connection to receiving the foodstuffs, the temperatures of easily perishable foodstuffs requiring
cold storage (such as fresh fish and meat, dairy products, chopped vegetables and frozen products)
are inspected. Temperatures of whole vegetables are not measured, as they do not require cold
storing, according to the legislation.

The legislated transport temperatures of foodstuffs have been presented in appendix 1. The
temperatures defined in the appendix are foodstuff temperatures.

The inspection of foodstuff temperatures is performed as follows:

The temperatures of which foodstuffs are measured? How often are the temperatures measured and
recorded? Where are they recorded to? For example, temperatures of at least two easily perishable foodstuffs
are measured and recorded once a week. Any deviations and the measures taken due to them must always be
recorded.
     

Measures when temperature deviations occur:

the usability of the foodstuffs is assessed (can they be used or should they be disposed of)
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returning the foodstuffs

other, what

2.4 Transporting the foodstuffs from the shop to the customers

How are foodstuffs delivered from the shop top another operator or a customer, how the transport
operations have been arranged?
     

3. Managing the temperature of cold-storage equipment

The legislated storing and sales temperatures have been presented in appendix 3.

The temperature control of cold-storage equipment is implemented in our shop as follows:

How often are the temperatures measured and recorded? Are only the temperatures of the cold-storage
device monitored or also the temperatures of the products inside the device? Where are they recorded to?
Corrective measures, if the temperature regulations are not met. Recording the corrective measures. For
example, temperatures are measured and recorded at least once a week. Any deviations and the measures
taken due to them must always be recorded.
     

Description of the automatic temperature control system:

Is the system recordable? Where are the reports recorded to and how long are they kept
(at least 1 year)? How often are the reports printed out? Which cold-storage devices have
been connected to the automatic temperature control system? Have alarm limits been
set for the different cold-storage devices? Does the system send the alarm automatically,
if the temperatures exceed the set alarm limit? Where are the alarms directed to?
     

Measures when temperature deviations occur:

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the usability of the foodstuffs is assessed (can they be used or should they be disposed of)
moving the foodstuffs into cold storage
correcting the cold-storage device’s temperature
the filling-in procedure of the device is changed and/or the operator must be able to
monitor the temperature of the device section in question
ordering a repair service
other, what

4. Storing of foodstuffs

4.1 Storing and protection of foodstuffs

Storing foodstuffs in our shop:

Packed or unpacked, cooked and raw products, is there a separate storage/device?
     

4.2 Managing the storage times of foodstuffs

The rotation and order of the products in the warehouse and storage premises is maintained daily.
Foodstuffs that have exceeded their use by-date are not stored in the storage premises.

Storage time in our shop are managed as follows:

FIFO (First In, First Out; the correct circulation order of the products is ensured
by placing the oldest foodstuffs in the front in the storages/refrigeration equipment)
the opening date is marked on the opened packages
production date is marked on products made by the business itself
other ways, how?      

4.3 Description on how foodstuffs are donated for food aid

For example, to whom the foodstuffs are donated, where the donated foodstuffs are stored, how are they
labelled, how often is food donated?
     
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5. Handling of foodstuffs

Good practices and the instructions by the product’s manufacturer are followed.

5.1 Preventing the contamination of foodstuffs

When handling the foodstuffs, it is ensured that the handled ingredients are not contaminated.
Contamination can happen between different ingredients, from the utilised tools to the foodstuff or
from a person to a foodstuff.

In our shop, cross-contamination is prevented as follows:

separate work stations for different product groups (for example, uncooked meat, chicken and fish
products and vegetables as well as raw ingredients/products eaten as they are)
separate tools for different product groups (cutting boards, knives) (for example, uncooked meat,
chicken and fish products and vegetables as well as raw ingredients/products eaten as they are, blue
cheeses)
cleaning work stations and tools between different actions and between handling different products
washing hands/changing disposable gloves (when moving from one product group and process phase
to another, after blowing one’s nose, going to the toilet, manning the cash registry)
using the appropriate protective clothing (for example, wearing headdress in order to prevent hair in
the products)
time-specific separation of actions, how      

in other ways, how?      

Contamination of products with regard to common allergens has been discussed in section 8.

5.2 Temperature control in handling and processing

The storage time of foodstuffs in room temperature during their handling is kept as short as
possible. For example, ingredients requiring cold storage are only taken out to room temperature by
the amount required for the food production.
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5.2.1 Cooked foodstuffs

The possible food poisoning microbes in the products are mainly destroyed through sufficient
cooking. Due to this, cooking the products properly is vital.
The product’s temperature must exceed +70 °C in all places (+75 °C for poultry). If the food is clearly
boiling, no temperature measurement is necessary.
The inspection of foodstuff temperatures is performed as follows:
How often are the temperatures measured and recorded? Where are they recorded to? Corrective measures,
if the temperature regulations are not met. Recording the corrective measures. For example, temperatures of
at least two easily perishable foodstuffs are measured and recorded once a week. Any deviations and the
measures taken due to them must always be recorded.
     

Measures when temperature deviations occur:

Heating the food is continued
correcting the cold-storage device’s temperature
the filling-in procedure of the device is changed and/or the operator must be able to
monitor the temperature of the device section in question
ordering a repair service
other, what

5.2.2 Cooled foodstuffs

A foodstuff intended for cold-storage must be chilled down to a temperature of +6°C or below
immediately after being heated and within a maximum of four hours.

The following foodstuffs are chilled down in our shop (with chilling frequency and amounts):
for example, smoked fish products, ready-made food, grilled products
     
 10

We chill foodstuffs:
in a separate chiller
with the help of cold water/ice (only suitable for occasional chilling and chilling of small
amounts of food)
in a cold storage device, in which also other foodstuffs are stored (only suitable for
occasional chilling and chilling of small amounts of food: the temperature of other products
in the cold storage must not increase during the chilling)
otherwise, how      

Monitoring the chilling temperature and related notes:

How often are the temperatures measured and recorded? Where are they recorded to? Corrective measures,
if the temperature regulations are not met. Recording the corrective measures.
     

Measures when temperature deviations occur:

if there is still chilling time left, chilling is continued

if it has been 4 hours since the start of chiling, the product is disposed of

The functionality of the chiller / method is inspected

other, what

5.2.3 Frozen foodstuffs

The foodstuff is frozen to at least -18°C within 24 hours. There is a storing device for the storage of
frozen foodstuffs, in which the temperature is -18°C or below. The foodstuff is frozen before its use
by -date. The storage time of the frozen foodstuff is two months, either from the date of freezing or
from the use by-date of the package. See separate instructions; freezing products in a food
establishment, appendix 4.

The packaging of a frozen foodstuff must clearly state the content of the package, i.e. the name of
the foodstuff, and the date of freezing it.

The following foodstuffs are frozen in our shop (with freezing frequency and amounts):
for example, convenience food
     
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We freeze the foodstuffs:

in separate freezing device where no other foodstuffs are stored
in separate freezing device where other foodstuffs are stored
otherwise, how      

The storing times of frozen foodstuffs are monitored regularly. Frozen foodstuffs, the use by, best
before or freezing date of which has been exceeded with more than two months, are disposed of in
an appropriate manner.

5.2.4 Defrosted foodstuffs

Frozen foodstuffs must be defrost in a refrigerator or other similar device so that the surface
temperature of the defrosted foodstuff does not rise higher than that of other places.

In which device or similar premises are the frozen foodstuffs defrosted?

     

How is the storage time of the defrosted product defined?

     

The package markings of the thawed product must include the text ‘cannot be refrozen’ and the use
by -date.

5.2.5 Re-heated foodstuffs

The temperature of reheated foodstuffs should be at least +70°C all over.

Our shop re-heats the following foodstuffs:

     
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Temperature control of re-heating and the related notes (Temperature does not have to be
measured from batches heated to boil; however, if the food contains meat balls, for example, or
other larger pieces of meat, the temperature must be measured):
How often are the temperatures measured and recorded? Where are they recorded to? Corrective measures,
if the temperature regulations are not met. Recording the corrective measures.
     

5.2.6 Products that are kept hot

Hot food must be kept in a temperature of over +60°C before sales, for example in the back
premises of the shop, in a heating device (in a heating bath, cupboard, or similar). The food
temperature is measured towards the end of the storage time.

In our shop, we store the following foodstuffs hot before sales (with the used hot storage
equipment):
Which products are stored as hot before sale in your shop? What kind of hot storage equipment do you have?
     

Monitoring the temperature of hot foodstuffs and related notes:

How often are the temperatures measured and recorded? Where are they recorded to? Corrective measures,
if the temperature regulations are not met. Recording the corrective measures.
     

6. Sales of foodstuffs

6.1 Preventing the contamination of foodstuffs

When selling the foodstuffs, it is ensured that the handled ingredients are not contaminated. In
service sale points, foodstuffs eaten as they are and raw ingredients are kept separate.

In self-service sales, unpacked foodstuffs (excluding vegetables) are protected appropriately. All
servers are stored appropriately.

Matters related to allergens have been discussed in section 8.

 13

In order to prevent the contamination of foodstuffs, the service sale points have
Separate service desks
Dividers between service desks
Separate work stations for different product groups
Separate tools for different product groups (cutting boards, knives, etc.)
Cleaning work stations and tools between different actions and between handling different
products
Washing hands/changing disposable gloves (when moving from one product group and
process phase to another, after blowing one’s nose, going to the toilet, manning the cash
registry)
Using the appropriate protective clothing (for example, wearing headdress in order to prevent
hair in the products)
Protective screens at the service desks
Other, what

Preventing the contamination of foodstuffs in self-service sales

Equipping the sales fixtures with protective screens (for example, salads, desserts, bakery
products, pickled cucumbers and beetroots in vats, sweets, etc.)
Other, what

6.2 Foodstuffs sold hot

Food that is kept hot is stored in a heating device so that the product’s temperature exceeds +60°C.

In our shop, the following foodstuffs are kept hot (with the used hot storage devices):
Which products are stored as hot before sale in your shop? What kind of hot storage equipment do you have?
     

Monitoring the temperature of hot foodstuffs and related notes:

How often are the temperatures measured and recorded? Where are they recorded to? The temperature of
foodstuffs is measured towards the end of the storage time. Corrective measures, if the temperature
regulations are not met. Recording corrective measures .
     
 14

6.3 Packing of foodstuffs for sale

We pack the following foodstuffs in our shop in order to facilitate sales (sales time under 24h). For
example, salads, sandwiches, bakery products
     

We pack the following foodstuffs with a sales time of over 24 hours in our shop.
For example, meat, fish, ready-made meals
     

Appendix 5 has more information on the obligatory packaging markings.

See packing materials under section 7.4.

6.3.1 Information and labelling of foodstuffs

The foodstuff's vendor is responsible for ensuring that the foodstuffs have the mandatory package
labels both in Finish and in Swedish. Instructions ‘Foodstuff information that must be reported in
retail sales’ have been attached as appendix 4.

Our shop sells and handles (fresh/cooled/frozen or minced)

beef pork

mutton poultry
goat meat other, what

‘Packing labels required by the special legislation concerning meat’ instructions are presented in
appendix 6.

6.4 Packing materials and materials in contact with foodstuffs

All packing materials, containers, devices, etc. that are in contact with foodstuffs must be suitable
for food industry use. Contact materials include, for example, foodstuff packaging, disposable
tableware, kitchenware, coffeemakers and kettles, kitchen devices and disposable gloves. When
acquiring the materials, it must be taken into account that the materials may come in contact with
different kinds of foodstuffs (for example PVC plastic is not suitable for greasy ingredients).

We acquire our packing materials and other materials in contact with foodstuffs from the
following locations:
 15

     

The suitability of materials for food industry use is inspected as follows:

The materials have a label that proves their suitability: ‘elintarvikekäyttöön’ (for food
industry use)

The materials have the fork and cup symbol that proves their suitability
We save the certificates that prove that the materials are suitable for food industry use (so-
called compliance notification)
Packing materials and other materials in contact with the foodstuffs are acquired through a
wholesaler/central business and the product's name proves its purpose of use (for example,
grill bag, bread bag, cheese skin)
Other, how?      

Packing materials are stored:

     

6.5 Traceability and withdrawal of products

The operator must know from whom they have acquired all the ingredients/additives they use and
to whom they have delivered the manufactured products, if they were not directly sold to the end
customer. Additionally, the operator must know the purchase and delivery times of the foodstuffs.
In addition to this mandatory information, it is recommended that the operators have information
on the amount and batches of purchased and sold goods.

Our traceability information (delivery lists, transport books, receipts of purchase) are kept as
follows:
     

If the packages are unloaded into smaller batches (for example, foodstuffs in plastic bags are
removed from their original packages), the packages must be marked at least with the date on the
original package (a use by date or a best before date) or with the batch number.
 16

A written description of the labelling system of beef is attached to this in-house control plan, model
template appendix 7.

Managing the withdrawal of products (self-produced or imported products)

If a withdrawal notification for a sold foodstuff is issued, the products in question must be removed
from sale (withdrawal) and delivered back in accordance with the instructions in the notification; if
necessary, the Environment Centre must be contacted.

If the operator has produced or imported the product, these products are to be removed from sale
(withdrawal) and the Environment Centre must be contacted immediately in order to find out
further measures.

Finnish Food Safety Authority Evira has instructions for food business operators concerning recall
and notifying the authorities and consumers.

6.6 Foodstuff sales outside the shop premises

The following foodstuffs are sold outside the shop premises:

     

An external operator is in charge of selling the foodstuffs.

The foodstuffs are stored in the shop premises.

7. Allergens

Allergens should be identified in every phase of the foodstuff chain and possible error situations
should be prepared for. In the production premises of foodstuffs, the employees must know how to
handle foodstuffs that contain allergens, from ordering the ingredients to preparation, cleaning and
storing them.

The following allergens are handled at the shop:

Food group
Grains and grain-based products containing gluten (Wheat, such as spelt and Khorasan
wheat, rye, barley, oats and their hybrid breeds)
Shellfish and shellfish-based products
Eggs and egg-based products
Fish and fish-based products
Peanut and peanut-based products
Soya beans and soya bean based products
Milk and dairy products (incl. lactose)
 17

Nuts and almonds and nut and almond-based products

(Almonds, hazelnuts, walnuts, cashew nuts, pecans, Brazil nuts, pistachios, Macadamia
and Queensland nuts)
Celery and celery-based products
Mustard and mustard-based products
Sesame seeds and sesame seed based products
Sulphur dioxide and sulphites, the concentrations of which are over 10 mg/kg or 10 mg/l
in terms of total sulphur dioxide.
Lupines and lupine-based products
Molluscs and mollusc-based products

How is contamination of foodstuffs with allergens prevented:

separate work stations for different product groups (for example, uncooked meat, chicken
and fish products and vegetables as well as raw ingredients/products eaten as they are)
separate tools for different product groups (cutting boards, knives) (for example, uncooked
meat, chicken and fish products and vegetables as well as raw ingredients/products eaten
as they are, blue cheeses)
cleaning work stations and tools between different actions and between handling different
products
washing hands/changing disposable gloves (when moving from one product group and
process phase to another, after blowing one’s nose, going to the toilet, manning the cash
registry)
using the appropriate protective clothing (for example, wearing headdress in order to
prevent hair in the products)
time-specific separation of actions, how

other ways, how?      

8. Processing complaints and health hazard situations

Food poisoning

A suspected food poisoning is reported immediately to the Environment Centre using an online
form at http://www.hel.fi/www/Helsinki/en/housing/foodstuff/foodstuff/ or by calling the
customer service number (09-310 14000).

Samples of the suspected foodstuff or ingredient must be stored in the shop for the possible
analysis. The sample amount is 200–300 g per food or ingredient, and it must be placed in a clean
container labelled with sufficient identification data and date. The sample is frozen or kept in a
temperature of 0–6 oC.

Other health hazards (foreign objects, chemicals), see 7.5 traceability and withdrawal of
products.
 18

Customer complaints

A customer complaint may have to do with some quality-related reason, for example food’s
bad/strange taste, saltiness or the temperature of served food. A customer complaint may also have
to do with the cleanliness of the premises or actions of staff members, such as dirty dishes or use of
headdress.

Customer complaints are recorded and processed with the staff and the required changes will be
made to the operations.

9. Cleaning and maintenance

9.1 Cleaning
The operator must compile a separate cleaning plan (model template: appendix 8), which takes into
account the following matters: who cleans, what do they clean, how often and with what
equipment and agents. The shop’s cleaning plan, which includes the premises, equipment etc. as
well as the contract with an external cleaning company are attached to this in-house control plan.

Who is in charge of cleaning the premises?

own personnel
external cleaning company, contact information

How is the cleanliness of premises ensured and recorded:

for example, general sensory inspection every day, taking surface cleanliness samples
     

Food premises have a separate and adequately equipped space for the storage and maintenance of
cleaning equipment. Cleaning agents and disinfectants are not stored in areas in which foodstuffs
are handled.

If there is no water point in the cleaning equipment storage space, describe the following matters:
where is the washing water taken from, where is dirty water poured and how are the cleaning equipment
cleaned
     

Dish washing, temperature recommendations

 19

In prewash, the water temperature must not exceed +40 oC. The temperature of water during
the wash must be at least +55 oC (+60–70 oC is recommended) and during rinsing at least +80
o
C.

The temperature of dishwashing process is monitored:

How often are the temperatures measured and recorded? Where are they recorded to?
Corrective measures, if the temperature regulations are not met. Recording the corrective
measures. How and how often is the washing result controlled?
     

9.2 Maintenance

The operator and the property’s representative are together in charge of the shop’s maintenance.

Contact information for the      

building manager
Contact information for the      
maintenance company

The condition and cleanliness of equipment are maintained and their perfect functionality is
ensured with regular inspections and service. Freezers are defrosted at least once a year or their
automatic defrosting process is ensured. Defrosting and cleaning of cooling equipment are noted
down, for example in connection to monitoring temperatures.

Companies in charge of maintaining the equipment:

     

9.3 Waste management

What kinds of waste are sorted in your location?

paper cardboard glass metal
energy waste bio-waste cooking oil hazardous waste

by-products

The waste containers of a food premises are emptied daily.

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How often are the waste containers of a food premises washed? times / (week, month)

The shop has a valid waste management agreement: which company?

     

The effectiveness of the property’s waste management is monitored (for example, if the waste
containers are too full or damaged, if there are pests in the waste container space) and any
observed defects are reported to the person in charge.

Any problems with waste management and the measures taken due to them are recorded as
follows:
     

By-products

Store’s former foodstuffs of animal origin refer to raw or cooked foodstuffs of animal origin, which
are no longer suitable for human consumption due to commercial reasons or due to problems
occurred during the preparation or packing process, but which do not risk the health of humans or
animals. Store’s former foodstuffs, i.e. by-products, can also be produced in connection to handling
these foodstuffs in the shop, for example when cleaning fish or cutting meat.

Our operations create by-products

less than 20 kg per week more than 20 kg per week

by-products are collected into a separate waste

container and delivered to
The transport documents of the by-products are

kept

10.Pests control

No pests, such as rodents, insect pests and birds, are allowed in food premises.

The pests are prevented from the premises as follows:

     
 21

When pests are observed, the following measures will be taken (and the people in charge of
them):
     

The shop has a valid contract with an exterminator:

     

The visually impaired, hearing impaired and physically disabled are allowed to bring their
assistant dog inside the premises, but no pets are allowed.

11.Personnel

The operator is responsible for ensuring that the people working in the food premises have
sufficient competence in food hygiene with regard to their duties and that they are trained and
instructed in food hygiene, when necessary. Understanding the nature of shop operations, their
extent and the in-house control is part of work competence. Information on the hygiene
requirements of people handling foodstuffs is presented in appendix 2.

11.1 Orientation

The people working in the shop are trained in hygienic and safe operational methods and in-house
control. The operator will appoint a person responsible for in-house control, who must have the
sufficient training to succeed in the duty.

How are records kept of the orientation and training of workers.

     

11.2 Hand hygiene and work clothing

Careful hand hygiene is vital when working in food industry, and disposable gloves should be used
to protect an unpacked foodstuffs from microbes that may remain in hands even after washing
them. Disposable clothes should be changed often enough, at least whenever they have touched
dirty surfaces, tools, money or other possible sources of contamination. Using disposable gloves
does not remove the need to wash hands.
 22

A person handling foodstuffs in a food establishment must always wear tidy and clean work clothing
that is only used in the premises in question. It includes appropriate work clothes, headdress and
shoes.

Where are work clothes stored and how are they maintained?
     

Unpacked, easily perishable foodstuffs cannot be handled by a person with an infected wound,
acrylic nails, earrings, piercing jewellery or other jewellery, if they cannot be covered with
protective clothing. The same applies to people who handle other unpacked foodstuffs, if the
aforementioned factors may endanger food safety.

11.3 Monitoring the health state

A worker handling easily perishable, unpacked foodstuffs must have a certificate that they are fit for
working in the food industry. The worker must have the certificate in the beginning of the work
contract, if the employment is expected to continue for at least one month.

We provide occupational health care. Contact information:

Our certificates are obtained in other ways.

Describe how:
     

After an at least four-day long trip outside the Nordic Countries, the workers must give a stool
sample for Salmonella examination.

After trips abroad, the giving of Salmonella sample has been arranged as follows:
     

Where are the copies of health condition and Salmonella certificates kept?
     

The food business operator must, at least, have a list of people who have a health state certificate
(person’s name and date of examination) and of people who have a certificate of Salmonella
examinations (person’s name and the date of sample).
 23

11.4 Hygiene passport

The food business operator must ensure that the people who handle unpacked, easily perishable
foodstuffs in their work in a food establishment must have a hygiene passport that proves their food
hygiene competence.

Where are the list of workers and the copies of hygiene passports kept?
     

11.5 Advisors, product representatives and other external operators

The food business operator must ensure that all other foodstuff workers operating in the shop
follow good hygiene standards and act in accordance with the in-house control plan.

12.Sampling

The shop must compile a sampling plan, if unpacked foodstuffs are handled in the shop, for
example, if meat is minced, products are sliced or chopped, salads prepared or other foods are
prepared for sale in the premises.

The sampling plan has been made      .     .20      and it has been attached to this in-house
control plan.

More information on sampling: Commission Regulation (EC) No 2073/2005 on microbiological

criteria for foodstuffs, with amendments.

13.Storing of documents

Documents must be stored in a place where both food supervisory authorities and the shop
personnel can access them, if necessary.

The following documents are kept in the premises:

1. In-house control plan, which includes the following documents:

 Cleaning and maintenance plan (+ Material Safety Data Sheets and contacts made with
external cleaning companies about the cleaning of the premises / equipment)

 Copies of “hygiene passports” or copies of health and Salmonella certifications or other

records containing the information in question
 24

 Sampling plan

And, when necessary:

 Description of beef’s marking system

2. Documents, based on which the information required for traceability can be found out, in
accordance with the in-house control plan

3. The control forms used for in-house control from the present year and the previous year

4. Separate maintenance reports of maintenance work on the devices, equipment and premises
from the present year and the previous year

5. Examination results of foodstuff and surface cleanliness samples from the present year and the
previous year

6. Written customer feedback, investigation reports and other documents by the authorities,
sampling certificates and examination certifications of samples from the two past years.

Other notes (operations deviate from those described above)

     
 APPENDIX 1

Importing foodstuff of animal origin from EU

 Before commencing operations for importing foodstuffs of animal origin (meat, milk, fish and egg
products) from the EU, the importing organization (operator) must notify the Finnish Food Safety
Authority Evira with a written notification. Also, a notification must be sent to Evira of terminating
the activity or significantly altering the activity. A separate in-house control system for first
destination operations must be drawn up, and this must be kept as an attachment to the operator’s
in-house control plan. The plan of in-house control must be sent to Evira with the notification of
commencing activity.

 The operator must before importing foodstuffs ensure that there are no safe-guard measures in
force regarding the import of the specific product. The safe-guard measures in force by the EU-
commission can be found on the website of the Ministry of Agriculture and Forestry (www.mmm.fi).

 The foodstuffs of animal origin received in the place of first arrivals must be checked at arrival as
well as the accompanying documents.

 Raw or frozen beef, pork and poultry meat or minced meat must have a salmonella certificate and
commercial document according to Commission Regulation 1688/2005 Annex IV. The salmonella
certificate issued by the laboratory must apply to the consignment and commercial document in
question. The salmonella analysis must be carried out in the country from where the products were
sent to Finland.

 Eggs must have a salmonella certificate that proves that the flock of origin has been tested for
salmonella.

 Received foodstuffs of animal origin from other EU states must be reported to Evira every month at
the latest the 15th day of the following month. The report should primarily be sent by e-mail. A copy
of the report must be attached to the operator’s in-house control plan.

 For the imported foodstuffs of animal origin, the operator must have a sampling and testing system,
under which the samples are sent to a laboratory to be tested.

 The operators must inform the Helsinki Environment Centre of any deficiencies found under the in-
house control system.

 Notifications concerning deficiencies found through in-house control must be kept for a period of
two (2) years.

 The instructions and forms regarding first arrivals can be found from Evira’s website (www.evira.fi).
 APPENDIX 2

Temperature requirements of received foodstuffs

Foodstuff Temperature of foodstuffs during transport (max)

Easily perishable foodstuffs (both foodstuffs of
animal origin and other foodstuffs) which are
delivered from/picked up from the wholesaler in a
combined load*
max +6 degrees
(exception: raw fish well in ice)
(exception: easily perishable milk-based products that
have undergone pasteurisation or similar processing as
part of their preparation, max +8 degrees)

(short-term temperature deviation of 3 degrees is not

applied to combined loads)

(Transported foodstuffs cannot be frozen)

If the foodstuffs of animal origin come to the shop from a wholesaler, but not in a combined load, it means that the
temperature requirements are stricter than those above. Additional information on temperatures: Instructions on
the food hygiene of notified food establishments (Evira).

If foodstuffs of animal origin come to the shop directly from the producer, temperature requirements are stricter.
Additional information on temperatures: Instructions on the food hygiene of notified food establishments (Evira).

Frozen products -18 degrees or colder (the temperature may increase to

-15 degrees for a short time)

Easily perishable foodstuffs that are transported at least +60 degrees

as hot

easily perishable bakery products prepared by

heating can be stored in room temperature in the
sales premises on their production day, if the
unsold products are disposed of at the end of the
production day
*Combined load = cold transport of foodstuffs, which departs from somewhere else that the production plant and
which, in addition to easily perishable foodstuffs that require storing at a temperature of max. 6°C, includes such easily
perishable foodstuffs, for which lower temperature requirements have been set in the hygiene degree concerning
foodstuffs of animal origin. These include, for example, raw fish (temperature of melting ice), internal organs (max.
3°C), poultry (max. 4°C), raw meat products (max. 4°C) or minced meat (max. 2°C).
 APPENDIX 3

Foodstuffs’ storage and sales temperatures

Foodstuff Storage and sales temperature max.

milk and cream +6°C

other dairy products that have undergone pasteurisation or

+8°C
similar heat processing as part of their preparation

such ready-made foods, salads, dessert and confectioneries

+6°C
that have not been heat-treated

fresh fish, roe and shellfish +0…2°C

salt-cured fish and smoked or broiled fish +6°C

vacuum packed or packaging gas packed, cold-smoked or salt-

+3°C
cured processed fish products

minced meat +4°C

sausages (excluding cured sausages), fresh and cooked meat,

+6°C
egg foods, internal organs, blood and plasma

Sprouts, peeled vegetables and fruit, sauerkraut, fresh berry

and mushroom products, chopped lettuce and root vegetables,
+6°C
halved fruits and vegetables, sales-prepared root vegetables
with two or more cutting surfaces
Easily perishable bakery products prepared by heating, which room temperature, if the unsold products
are not cooled down immediately after being prepared are disposed of at the end of the day of
preparation

Recommended temperature, see Evira’s

Whole vegetables
instructions
The temperature of foodstuffs may deviate from the legislated temperature max. three degrees temporarily
(at most 24 hours). This temporary deviation may be due to, for example, a short-term work phase
(handling the foodstuffs, moving them from the cold storage to the sales desk), power outage or broken
cold storage equipment
 APPENDIX 4

Freezing at food premises

Freezing is the term when, for example, restaurants or food shops use freezers to freeze foodstuffs. Special
equipment need to be reserved for freezing foodstuffs and the storage time of frozen products is
significantly longer than that of the foodstuff in question. The Ministry of Agriculture and Forestry’s decree
on freezers (818/2012) has more detailed regulations of freezing foodstuffs.

Freezing is an allowed method of storing foodstuffs in a food premises, which can extent the storage time of
the foodstuff. However, when freezing foodstuffs, regulations related to package labelling, storage time,
cooling equipment, and defrosting should be taken into account.

Foodstuffs stored as frozen can be sold to consumers or institutional kitchens either partly or fully defosted,
if the packaging labels or brochures clearly note that the products have been stored as frozen and that they
cannot be refrozen after being defrosted.

Freezing foodstuffs in a food premises is allowed if the following requirements are met:

 if the ingredients are frozen, it can be done before the use by-date
 self-prepared foods and the ingredients used for them can be frozen temporarily, for a maximum of
two months’ storage (mushrooms, forest berries, ingredients from garden and game can be stored
for a longer time, provided that their quality does not decrease)
 foodstuffs must be frozen in devices that are suitable to the purpose and regularly maintained, the
capacity of which has not been exceeded
 no scents, tastes, colour or other strange substances can transfer to the foodstuffs from the
packaging or containers or other materials in contact with the products
 frozen foods and ingredients must be stored in a temperature of -18 °C or below
 the package’s contents must be clearly marked on the package, i.e. the foodstuff’s name and date of
freezing (if the foodstuffs are frozen in an unopened packaging, the two month’s time is counted
from the use by-date on the packaging and it cannot be changed)
 foodstuffs must be frozen immediately after pre-processing or preparation, at the latest on the date
they were processed/prepared.
 hot foods need to be cooled down quickly (to 6°C in four hours) before freezing them
 already served foods cannot be frozen
 frozen foodstuffs, the use by, best before or freezing date of which has been exceeded with more
than two months, must be disposed of in an appropriate manner
 freezing cold-smoked and salt-cured fish is not recommended. If they are frozen, they will need to
be used for food prepared by heating it after defrosting the product.
 frozen foodstuffs must be defrosted in a refrigerator or other similar device so that the surface
temperature of the defrosted foodstuff does not rise higher than that of other places
 the operator must take freezing into account in their in-house control plan
 APPENDIX 4

The following things should also be considered in a food shop:

 it is not recommended to freeze packaged or unpackaged foodstuff in a shop

 the food business operator must in addition to the regular packaging labels add the following
information on packaged foodstuffs that is frozen:
o “frozen”
o “do not refreeze after defrosting”
o instructions for storing
o best before date
o the name and address of the food shop
 unpackaged foodstuffs shall have the following information in a leaflet by the food:
o stored frozen
o do not refreeze after defrosting
 there are separate instructions about donating foodstuffs (Evira’s instruction: Foodstuffs donated to
food aid 16035/1)

MORE INFORMATION

 Evira’s instruction Elintarvikkeiden pakastaminen ja jäädyttäminen elintarvikehuoneistoissa 16049/1

(only in Finnish and Swedish)
 Evira’s instruction Foodstuffs donated to food aid 16035/1
 Evira’s instruction Elintarviketieto-opas elintarvikevalvojille ja elintarvikealan toimijoille 17068/1
(only in Finnish)
 Ministry of agriculture and forestry’s regulation 818/2012 about freezing (only in Finnish and
Swedish)
 Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of
food information to consumers, article 17 and 24 and annex III, VI and X.
 APPENDIX 5

Information of labelling requirements of foodstuffs in retail sales

Food business operator is responsible for ensuring that the package labelling is correct. This guidance
provides information of labelling requirements for packaged and unpackaged foodstuffs and of the specific
requirements which will take effect on 13 December 2016.

Unpackaged foodstuffs, information to be provided for them, and provision methods

An unpackaged foodstuff is a foodstuff,
 that the consumer packs themselves, e.g. the consumer packs bakery products into bags
 which are packed on the sales premises for the consumer at the consumer’s request
 which is pre-packaged at the shop for immediate sale, e.g. bread (immediate sale refers to sale
within 24 hours, Nb exceptions)
 which is served at the place of supply of the foodstuff to the consumer for immediate consumption

The following information must be provided about unpackaged foodstuffs in retail sales:
 The name of the foodstuff, taking into account supplementary information
 Ingredients
 Substances and products that cause allergies and intolerances must be distinguishable from other
ingredients, using a different font, bold type, or highlighting (list provided at the end of this
guidance).
 Country of origin if necessary
 Necessary usage and storage conditions
 Labelling required by specific legislation (e.g. meat, fish, vegetables)
 PLEASE NOTE: starting on 13 December 2016, the amount of fat and salt must be listed for
cheeses, sausages, and meat products used as cold cuts, and the amount of salt must be listed for
bakery products (highly salty products must also be labelled)

Information should be provided as follows:

 In bilingual towns, the labels should be provided in Finnish and Swedish.
 In written form, near where the unpackaged foodstuff is served, in a way that is easily noticeable
and clearly presented e.g in a table or blackboard.
 Information may also be provided orally, providing that near to the unpackaged foodstuff, it is
presented clearly e.g in a table that consumers may seek further information from the staff. An
example of a notice:
‘Dear customers, more information about the foodstuffs and any
allergens they may contain is available from the staff.’
 The information listed for foodstuffs must be available/authenticable on paper or in electronic form
at the retail store

INFORMATION TO BE PROVIDED FOR PRE-PACKAGED FOODSTUFFS AND THOSE PACKAGED BY

THE SHOP (sale period over 24 hrs) AND PROVISION METHODS
 The same information as is required for industrially packaged foodstuffs is required on foodstuffs
packaged by the shop
 Information on pre-packaged foodstuffs must be given directly on the foodstuff’s packaging or a
label attached to it
 The products must be labelled in both Finnish and Swedish
 APPENDIX 5

The following information must be provided on pre-packaged foodstuffs and those packaged by the shop:
 Name of the foodstuff
 List of ingredients
 Substances and products that cause allergies or intolerances must be emphasised
 Ingredient/ingredient group amounts (as necessary)
 Net quantity
 Date of minimum durability or use by date and freezing date (as necessary)
 The name, trading name, and address of the food industry operator in charge of the product
 Country of origin or place of origin
 Storage instructions (as necessary)
 Usage instructions (as necessary; also warning labels as necessary)
 Alcohol content (drinks, if the alcohol concentration exceeds 1.2 %)
 Nutritional declaration required from 13 December 2016
 Declaration of amount of added salt (highly salty label)
 Lot ID
 Identification label for foodstuffs of animal origin produced in establishments
 If necessary, labelling requirements by specific legislation (meat, fish, vegetables)
 If necessary, packaged foodstuffs must also include labellings in accordance with Appendix III of the regulation
(EU) 1169/2011 on the provision of food information to consumers on the use of packaging gas, sweeteners,
and caffeine, among other things.

The required nutritional declaration must include the following information, calculated for 100 g/100 ml:
 energy, kJ/kcal
 fat (g), of which saturated fats (g)
 carbohydrates (g), of which sugars (g)
 protein (g)
 salt (g)
Voluntary nutritional declaration, when nutritional and health-related claims are presented on the packaging (allowed
labelling), and when vitamins and/or minerals are added to the foodstuff (the amount and percentage of the daily
intake reference value must be listed). For more information on the nutritional labelling, please refer to Eviras guide
17068/1.

SUBSTANCES AND PRODUCTS THAT CAUSE ALLERGIES OR INTOLERANCES

1. Grains and grain-based products containing gluten
2. Shellfish and shellfish-based products
3. Eggs and egg-based products
4. Fish and fish-based products
5. Peanut and peanut-based products
6. Soya beans and soya bean based products
7. Milk and dairy products
8. Nuts
9. Celery and celery-based products
10. Mustard and mustard-based products
11. Sesame seeds and sesame seed based products
12. Sulfur dioxide and sulfites, the concentrations of which are over 10 mg/kg or 10 mg/l in terms
of total sulfur dioxide
13. Lupins and lupin-based products
14. Molluscs and mollusc-based products.

MORE INFORMATION
 ‘Elintarviketieto-opas elintarvikevalvojille ja elintarvikealan toimijoille (17068/1)’ (only available in
Finnish and Swedish)
 APPENDIX 6

PACKING LABELS REQUIRED BY THE SPECIAL LEGISLATION CONCERNING MEAT

Package labels of cut beef

 Batch ID
 Origin Finland OR Born in: Finland
Raised in: Finland
 Slaughtered in: Finland (slaughterhouse’s approval number)
 Cut in: Finland (if cut in a cutting plant: the cutting plant’s approval number)

Package labels of minced beef

 Batch ID
 Origin: Finland OR Born in: Finland, Raised in: Finland. Country of origin does not need to be reported, if
it is Finland.
 Slaughtered in: Finland
 Manufactured in: Finland

Package labels concerning veal

 A bovine animal that is slaughtered by the age of 8 months “white veal” and “slaughter age: max. 8
months”
 A bovine animal that is slaughtered at the age of 8-12 months: “veal” and “slaughter age: 8-12 months”

Voluntary packaging labels for beef

 We use the Store chain’s Evira-approved voluntary labelling system
 Race, which ...................................................................................................
 Gender
 Area where raised
 Other, what ...............................................................................................

The mandatory markings of beef in service sale must be visible in the immediate vicinity of the sold beef.

THE ORIGIN MARKINGS OF PORK, MUTTON, GOATMEAT AND POULTRY APPLY TO FRESH MEAT AND
FROZEN PACKED AND UNPACKED MEAT
 Batch ID
 Origin: Finland OR Born in: Finland
Raised in: Finland
Slaughtered in: Finland
OR
 Batch ID
 Country in which raised: Finland
 Country in which slaughtered: Finland
 APPENDIX 7

1 (3)
DESCRIPTION OF BEEF MARKING SYSTEM

Name of the shop

     
Address and city: Telephone

           

1. People in 1.1 Person in charge of the beef marking system

charge      
1.2 Deputy
     
2. Reception of 2.1. The shop receives beef carcasses and/or pieces of them

beef 2.2. The shop receives cut beef:

2.3. The shop receives minced beef:
2.4 The reception inspection is performed by: (who?)      
2.5 The reception inspection is performed: (when, where?)      
2.6 The following matters will are inspected in the reception inspection required by the beef marking system:
– the mandatory markings of beef on the packaging (see appendix 1 for model):
– the trade documents included in the beef delivery (for example, bill of lading):
– the following matters are checked from the trade document:
– meat sender
– health label of the sending plant
– recipient
– the meat’s sending date
– number of the trade document
– birth numbers / carcass numbers of the carcasses
– beef batch number
– quantity of meat
2.7 The shop receives beef originating from outside the EU. (If ‘X’, please also fill in section 2.8)
2.8 During the reception inspection, it is confirmed that at least the following mandatory information is available for beef originating from
outside the EU:
– Origin: other than EC
– Slaughtered in: 3. name of the country
2.9 All beef reception inspections are recorded:

How:
     

3. Storing beef 3.1 Different batches of beef are stored separately:

Description of storing:
     
 APPENDIX 7

4. Handling beef 4.1 The shop handles beef:

Handling refers to e.g. mincing, cutting and chopping beef as well as removing it from the packaging.

4.2. The shop handles beef as follows:

– Beef is removed from packages to be sold
separately
– Beef is cut
– Beef is minced
– Beef is packed
4.3 Different batches of beef are combined during the handling (If ‘X’, please also fill in section 4.4)
4.4 If batches are combined, a new batch ID is given to the batch combining the separate
batches
How the batch ID is formed:
     

5. Selling beef 5.1 The shop has a sales point for beef cuts
5.2 The sales point of beef cuts has all the mandatory information defined in the beef marking
system
How and where is this information given for beef cuts:
     

5.3 The markings of beef packed in the shop are marked onto
the packages
5.4 The following information is reported for cut meat (choose from the following):
– batch ID
– born in: country
– raised in: country
– slaughtered in: country
– slaughtered in: country + slaughterhouse’s approval number
– cut in: country + the cutting plant’s approval number(s)
– batch ID
– origin: country
– slaughtered in: country + slaughterhouse’s approval number
– cut in: country + the cutting plant’s approval number(s)
– batch ID
– origin: country
– slaughtered in: slaughterhouse’s approval number
– cut in: country + the cutting plant’s approval number(s)
If some other than the first option, include a description in what kind of cases the shorter reporting format is in use:
     

5.5 The following information concerning minced beef is reported (choose from the following):
– batch ID
– born in: country
– raised in: country
– slaughtered in: country
– manufactured in: country
– batch ID
– origin: country
– slaughtered in: country
– manufactured in: country
– batch ID
– slaughtered in: country
– manufactured in: country
If some other than the first option, include a description in what kind of cases the shorter reporting format is in use:
     
 APPENDIX 7

6. Voluntary beef’s 6.1 The shop applies voluntary markings of beef

marking system What kind of markings are applied:

     

7. Bookkeeping 7.1 The shop practices bookkeeping in accordance with the beef marking system
7.2 The books include the following information:
– name of the plant that delivered the meat
– reception date of meat
– trade document number of the meat batch
– description of the meat batch (cut meat, etc.)
– Mandatory markings of meat:
– birth ID or carcass numbers
– batch IDs
– mark of origin (born in / raised in / slaughtered in)
– slaughterhouse markings
– cutting plant’s markings (for cut meat)
EC 19 July 2007

– production markings (for minced meat)

– voluntary meat markings, if applied
7.3 Bookkeeping is implemented by (choose one of the following)
Keeping the bill of lading and filling in any missing information
Otherwise
How:
     

MANDATORY BEEF MARKINGS (CARCASSES, CUT MEAT, MINCED MEAT)

1. Mandatory markings of beef carcasses and their parts:

- birth IDs
- origin: country
or
- born in: country
- raised in: country
- slaughtered in: country

- slaughtered in: country + slaughterhouse’s approval number

- cut in: country + the cutting plant’s approval number(s)

E.g.
The animal was born, raised and slaughtered in Finland
Birth ID: 001 234 567
Born in: Finland
Raised in: Finland
Slaughtered in: Finland 00
Date of slaughter: dd.mm.yyyy
 APPENDIX 7

2. Mandatory markings of cut beef:

- batch ID
- origin: country
or
- born in: country
- raised in: country
- slaughtered in: country

- slaughtered in: country + slaughterhouse’s approval number

- cut in: country + the cutting plant’s approval number

E.g.
The animal was born, raised and slaughtered in Finland, cut in Finland in two different cutting plants
Batch ID 0000
Born in: Finland
Raised in: Finland
Slaughtered in: Finland 00
Cut in: Finland 000.00

The animal was born in Germany, raised in France and slaughtered in Finland, cut in one cutting plant in
Finland
Batch ID 0000
Born in: Germany
Raised in: France
Slaughtered in: Finland 00
Cut in: Finland 00

3. Mandatory markings of minced beef:

- batch ID
- born in: country
- raised in: country
or
- origin (lists the countries where the animal has been born and raised)

- slaughtered in: country

- manufactured in: country

E.g.
The animal was born, raised and slaughtered in Finland, the mince was manufactured in Finland
Batch ID 0000
Born in: Finland
Raised in: Finland
Slaughtered in: Finland
Manufactured in: Finland
 APPENDIX 8

Cleaning plan -model

Daily cleaning:

Weekly cleaning (what will be cleaned, cleaning method and cleaning agent):

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Morning shift
Night shift

Monthly:

Less frequently:

 APPENDIX 9

Information on the hygiene requirements of people handling foodstuffs

Ensuring the good hygiene of a person who handles foodstuffs is vital. Poor hygiene may spread
disease carrying microbes from the hands, throat or work clothes into the foodstuffs, which may
result in food poisoning.
A food premises must have an appointed person who is in charge of the staff’s hygiene training,
monitors the hygiene level and supervises the employees’ necessary heath certificates.

Certifications according to the Communicable Diseases Act

Legislation
In accordance with Section 20 of the Communicable Diseases Act (583/86), the employer shall
demand that the employee gives a reliable account of not having a certain generally hazardous
disease, if the employee carries out such tasks that are associated with a greater than usual risk of
the spread of a communicable disease and in which tasks the consequences of such a communicable
disease would be more serious than usually. Until the employee has given the reliable account
defined above, they may not work on foodstuffs premises handling unpacked, easily perishable
foodstuff.

In accordance with Section 11 of the Communicable Diseases Decree (786/86), the employer must
demand the employee working in the duties defined in Section 20 a reliable account that states that
the employee does not have salmonella. In accordance with the collection of regulations by the
Ministry of Social Affairs and Health (2003: 1), this account is required from people who repeatedly
touch easily perishable foodstuffs or their handling surfaces with their bare hands. Inspections are
targeted at people who are expected to work in the premises at least for a month. Short-term
employees need to be instructed in safe work methods and told about the dangers of spreading
communicable diseases so that those that have well-founded reasons for undergoing the
examinations can do so.

Initial occupational health check-up

A food premises must, at least, have a list of people who have a health certificate (person’s name and
date of examination). The health certificate is given during the initial occupational health check-up.
The check-up applies to employees who handle unpackaged, easily perishable foodstuffs in their work
and whose employment contract is expected to continue for at least one month. An account of health
state or a copy of it must be kept at the worksite or by the occupational health care services.

In connection to starting the work, a health care professional will carry out an inspection, which also
includes a salmonella test from a stool sample, if it is considered necessary. The salmonella test is
usually necessary, if the person in question or someone living in the same household has shown any
diarrhoea symptoms during the past month. It may also be necessary, if the person has travelled
outside the Nordic Countries within the last three months. However, the salmonella test can be
carried out for all people handling easily perishable foodstuffs, based on the operator’s discretion,
either after trips abroad or regularly.
 APPENDIX 9

Salmonella certificate
After an at least four-day long trip outside the Nordic Countries, the workers must give a stool sample
for Salmonella examination. If the worker shows symptoms of a stomach flu after a trip abroad, hey
must contact the occupational health services before returning to work. Person with stomach flu
symptoms cannot work in a food premises. Salmonella certificates or copies of them must be kept at
the worksite or the occupational health services. The food premises must, at least, have a list of
people who have a Salmonella certificate (person’s name and date of examination).

Clothing
A person handling foodstuffs in a food premises must always wear work clothing that is only used in
the premises in question. It includes appropriate work clothes, headdress and shoes.

Skin infections, piercings, jewellery and acrylic nails

Unpacked, easily perishable foodstuffs cannot be handled by a person with an infected wound, acrylic nails,
earrings, piercing jewellery or other jewellery, if they cannot be covered with protective clothing. The same
applies to people who handle other unpacked foodstuffs, if these factors may endanger food safety.