05 Hygiene of food production or handling

All Oiva evaluation guidelines for registered food premises.

5.1 General Hygiene and Risk Control in Food Handling

Guide/version: 2229/04.02.00.01/2021/8, valid from 2.1.2023

To be taken into consideration:

This guideline is applied to all food premises.
The evaluation referred to in this Guideline is to be carried out where a risk factor related to the manufacture or some other form of handling of food is managed during production using a suitable method described in the own-check and the matter is not included in any other evaluation point. For example:

Management of physical hazards and risks (e.g. broken glass, fragments of metal)
Elimination of the risk caused by toxins, such as adequate and appropriate processing of false morels through repeated boiling and rinsing in connection with manufacture
Controlling the risk of EHEC food poisoning in the preparation or serving of medium-cooked (semi-cooked) minced meat burgers by a method chosen by the operator. This issue will be evaluated according to Annex 1.

Also other matters not included in any specific/other evaluation point are evaluated in this point. For example:
- Process control based on physical or chemical properties of the foodstuffs, e.g. pH measurements during production processes
- Washing operations of the food containers of other food establishments (not owned by the establishment itself)
- Handling hygiene, washing operations and verification of cleanliness regarding the receptacles for by-products returned to the establishment.
Matters related to general food production and handling hygiene, such as cleaning, work hygiene, hand hygiene, storage temperatures, chilling etc for which there are specific guidelines, are not to be inspected according to this Guideline.
The controllability, basic structure and coverage of the hazard analysis of the own-check system and other HACCP procedures included in it are assessed on a general level in point 1.6.
Temperature management during food production and processing (e.g., cooking, pasteurisation or other heating, thawing and chilling) is controlled in point 6.5.
The freezing treatment of fishery products to eliminate parasite risk is controlled in point 8.8.

In registered food operations, the instruction is accompanied by appendix 1: Controlling the risk of EHEC food poisoning in the preparation or serving of medium-cooked (semi-cooked) ground beef patties.

Matters to be controlled:

The risk management methods described in the operator’s own-check plan are followed
Proper use of the risk management methods that are controlled (e.g. management of physical hazards) and regular verification of the effectiveness of the risk management methods
Compliance of food and operating practices with regulatory requirements and food safety with regard to areas covered by the inspection
The adequacy and suitability of own-check activities and, where appropriate, the plan are controlled by applying the Annex to Guideline 1.6: "Adequacy and Suitability of Own-check Activities".

Excellent: Operations are in line with the requirements. Operations comply with requirements.

Requirements and the risk management methods described in the operator’s own-check plan are complied with.

The risk management methods used in the manufacturing processes are suitable and adequate and appropriately applied.

Good hygiene is maintained as regards the controlled matters.

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

For example:

The risk management methods used in the manufacturing processes are suitable and adequate, consistent with the methods described in own-check activities and appropriately applied, but there are some minor shortcomings related to the regular verification of the effectiveness of the methods and/or associated records.

There are some minor shortcomings in the hygiene of operations as regards the controlled matters, but food safety is not impaired.

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

For example:

There are shortcomings in the use of risk management methods and food safety is impaired. For example, the risk management methods described in the own-check activities and evaluated as adequate and suitable are not used in practice.

The effectiveness of risk management methods is not verified through regular monitoring.

There is no information available on the corrective actions in cases of deviations and the deviations impair food safety.

There are shortcomings in the hygiene of operations as regards the controlled matters and food safety is impaired.

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

For example:

Adequate methods for the elimination of known risk factors are not applied and food safety is therefore jeopardised.

There are major shortcomings in the implementing of planned own-check activities which jeopardise food safety.

As regards the controlled matters, operations are carried out unhygienically and food safety is jeopardised.

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

General Food Regulation (EC) No 178/2002
Regulation (EC) No 852/2004 on the hygiene of foodstuffs
Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin
Finnish Food Act 297/2021
Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021
Preparing and serving medium-cooked minced meat burgers - Recommendations for food business operators.

Updates in version 8:

Guidelines for registered and approved food premises were combined in Oiva assessment guideline 5.1 Hygiene in thawing, chilling, freezing and quick-freezing; issues related to food temperature management; and the freezing treatment of fishery products were removed from the contents of guideline REH 5.1. In the future, the guideline will be applied to both registered and approved food premises.
Guideline line name changed (formerly, REH 5.1 Risk control in food preparing, HEH 5.1 General hygiene in food production).
List of areas covered by the inspection and assessment guidelines were modified. For example, the areas covered by the inspection and the evaluation examples included in annex to guideline 1.6 “Adequacy and Suitability of Own-Check Activities” were removed.
The control results for registered food business operators are also shown in the public Oiva report.

Annex 1, Oiva assessment guideline 5.1. Controlling the risk of EHEC food poisoning in the preparation or serving of medium-cooked ground beef patties

Version 2, valid from 1.9.2022

Excellent: Operations are in line with the requirements. The operation is in accordance with the requirements.

The operator uses a risk management method for the preparation or serving of medium-cooked minced meat burger.

The risk management method may be the method proposed by the operator and assessed as adequate by the supervisory authority or, for example, one or more of the following:

The operator asks the customer how well done the customer would like their minced meat burger and in addition informs the customers in writing of the EHEC risk of medium-cooked minced meat burger when ordering.
The manufacturer of minced meat or minced meat burger guarantees that minced meat can be left medium.
The operator uses minced meat as a raw material for medium-cooked minced meat burger, which has been prepared in a restaurant or another food facility of whole meat as described in the Finnish Food Authority's recommendation.

Good: There are small issues with the operations which do not impair food safety or mislead consumers. There are minor shortcomings in the operator’s activities that do not affect food safety and will not mislead the consumer

There are minor shortcomings in the implementation of the risk management method chosen by the operator (see section Excellent) or in the self-monitoring description, for example:

The operator has decided to ask the customers how well done they would like their minced meat burger and to inform customers in writing of the EHEC risk of medium-cooked minced meat burger, but this asking has not been described in self-monitoring or the information of the EHEC risk of medium cooked minced meat burger is not clearly visible to customers.

To be corrected: There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time. There are shortcomings that undermine food safety or mislead the consumer. The shortcomings must be corrected within a specified time period.

The operator prepares or serves medium-cooked minced meat burgers and the operator does not have a risk management method in place for the medium-cooked minced meat.

Poor: There are issues with the operations which jeopardise food safety or considerably mislead consumers, or the operator has failed to comply with orders that have been issued. These issues must be rectified with immediate effect. There are shortcomings in the operator’s activities that undermine food safety or seriously mislead the consumer or the operator has not complied with the given orders. The shortcomings must be corrected immediately.

The operator prepares or serves medium-cooked minced meat burgers in a manner that clearly undermines food safety. E.g. The “improvements required” assessment has been given repeatedly and the deficiencies have not been corrected within the given time period.

Updates (1.9.2022) in version 2:

Excellent: Combined examples so that when choosing to ask the customer how well done the customer would like their minced meat burger, the EHEC risk of medium cooked minced meat burger must also be informed in writing when ordering.
Good: Combined examples so that when choosing to ask the customer how well done the customer would like their minced meat burger, the EHEC risk of medium cooked minced meat burger must also be informed in writing when ordering.

5.4 Hygiene in Thawing, Chilling and Freezing

Guide/version: 2134/04.02.00.01/2021/4, valid from 2.1.2023

To be taken into consideration:

The purpose of this point is to evaluate hygiene in thawing, chilling, quick-freezing, freezing and ice production, as well as storage of ice.
Hygiene in thawing refers to e.g. the hygiene of the water used or produced in the thawing process.
Chilling refers to chilling by means of air, water, or ice. Hygiene in air chilling refers to e.g. the management of condensation water in chillers. Hygiene in water chilling refers to e.g. the hygiene of the water chilling systems and the chilling water used for the chilling of poultry meat and fishery products.
As concerns ice, the Guideline pertains to the hygiene of the ice water systems and ice.
Quick-freezing refers to a freezing method in which maximum crystal formation progresses as quickly as possible depending on the type of food. Freezing refers to both quick-freezing and other freezing methods that are slower than quick-freezing.
Hygiene in quick-freezing and freezing is evaluated both as concerns foodstuffs quick-frozen/frozen for own production and foodstuffs intended for marketing as quick-frozen/frozen products.
The compliance of water intended for human consumption with requirements is evaluated at approved establishments in point 1.4 and at registered food premises in point 2.1
The compliance of clean water with requirements is evaluated at approved establishments in point 1.5 and at registered food premises in point 5.1.
Freezing of products and temperature management in storages of frozen products is evaluated in point 6.6.
Temperature management in thawing and chilling is controlled in point 6.5.
The freezing treatment carried out due to the parasite risk in fish is evaluated in point 8.8.
Own-check testing of water and ice is evaluated at approved establishments in point 17.3 and at registered food premises in point 17.1.

Matters to be controlled:

Hygiene in the thawing, chilling, quick-freezing and freezing of foodstuffs.
The cleanliness and hygienic suitability of the equipment and instruments used in thawing, cooling and freezing.
Method of use of water used for thawing.
Hygienic draining of water produced in thawing.
Visible presence of condensation water and, if needed, the control of condensation water in chilling.
The hygiene of production, storage and use of ice used as a foodstuff or of ice used in food production.
The adequacy and suitability of own check activities and, where appropriate, the plan are controlled by applying the Annex to Guideline 1.6: "Adequacy and Suitability of Own-Check Activities".

Excellent: Operations are in line with the requirements. Operations comply with requirements.

Thawing based on the use of water is implemented in a hygienic manner and the water produced in thawing is drained in a hygienic manner.

Chilling is implemented in a hygienic manner. No condensation water is produced in air chilling, or the production and draining of a small volume of condensation water is under control so that condensation water cannot run onto products or along floors, and the contamination of foodstuffs is prevented.

The production and storage of ice for use in the production of foodstuffs or ice used as a foodstuff is organised in a hygienic and appropriate manner. The use of ice water is hygienic and appropriate.

For example:

There are some minor shortcomings in thawing hygiene. For example, the draining of water produced in thawing is not carried out in a controlled way, but food safety is not impaired.

There are some minor shortcomings in the water or ice chilling, but food safety is not impaired.

Some condensation water is produced in air chilling, but the production and draining of condensation water is under control so that condensation water cannot run onto products, and the contamination of foodstuffs is prevented.

The production and storage of ice is, as a rule, organised in a hygienic and appropriate manner, but there may be some minor shortcomings in the use of ice water which do not impair food safety. For example, the predetermined cleaning frequency of the ice machine has not always been observed, but upon visual inspection the machine seems clean.

For example:

There are shortcomings in thawing based on the use of water which result in impaired food safety. For example, the method used for draining water produced in thawing can pose a risk of contamination.

There are shortcomings in water chilling which result in impaired food safety. For example, there are shortcomings in hygiene of the water chilling equipment for poultry.

Condensation water is produced in air chilling and the production and draining of the condensation water are not adequately under control. There is a possibility of condensation water running onto unpackaged foodstuffs causing a contamination risk to the foodstuffs and impairing food safety.

There are shortcomings in the production, storage or use of ice or ice water, and food safety is impaired. For example, the ice machine is dirty or equipment in contact with ice is stored unhygienically.

For example:

There are shortcomings in thawing which result in food safety being jeopardised. For example, water produced in thawing of raw meat contaminates ready-to-eat foods.

There are shortcomings in water chilling which result in food safety being jeopardised. For example, the cleaning of the water chilling equipment for poultry has been neglected.

Condensation water is produced in air chilling and the production and draining of the condensation water are not adequately under control, or condensation water is drained in a manner that does not prevent the contamination of foodstuffs. For example, condensation water accumulates onto a dirty surface structure and from there runs onto unpackaged foodstuffs, and contaminates them.

There are shortcomings in the production, storage or use of ice or ice water and food safety is jeopardised.

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

Regulation (EC) No 178/2002 on food law
Regulation (EC) No 852/2004 on the hygiene of foodstuffs
Regulation (EC) No 853/2004 on hygiene rules for food of animal origin
Finnish Food Act 297/2021
Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021
Finnish Food Authority's Guide 8014/04.02.00.01/2021/2: Control of water and ice in food premises.

Updates in version 4:

The guideline is applied to both registered and approved food premises. In registered food premises, the hygiene of thawing, chilling and freezing was previously controlled in point 5.1.
The correct evaluation points for following matters to be controlled were added under “To be taken into consideration”: compliance of water intended for human consumption and clean water and own-check studies of water and ice in registered food premises.
Evaluation examples were added.

5.5 Hygiene in Wrapping and Packing

Guide/version: 2230/04.02.00.01/2021/5, valid from 2.1.2023

To be taken into consideration:

This guideline is applied to all food premises where foodstuffs are wrapped and/or packed.
The guideline concerns the cleanliness and intactness of all materials in which foodstuffs are wrapped or packaged and where food is stored or transported.
Packaging material refers to any material in which foodstuffs are wrapped or packaged.
Wrapping refers placing the foodstuff in a wrapper or cover that is in direct contact with the foodstuff in question and the wrapper itself refers the wrapper or cover, e.g. a milk carton.
Packing refers to the packing of one of several wrapped foodstuffs in another container, and outer packaging refers the container itself.
Transport container refers to the container in which unpackaged foodstuffs are placed for transport, such as a GN container.
Reusable transport packaging refers to returnable containers in which wrapped foodstuffs are carried from one food establishment to another and which are shared by several food establishments; containers for e.g. bread and meat.
The order and cleanliness of storage facility for packaging materials is evaluated in Guideline 3.1
The hand hygiene of wrapping and packaging is evaluated in a registered food premises in guideline 4.2 and in an approved food establishments in guideline 4.1
The suitability of packaging material for food use is evaluated in Guideline 14.1.

Matters to be controlled:

Cleanliness and intactness of wrapping, packages and transport containers. For example, cans and glass jars must be intact and clean, and the seams and lids must be tight.
Cleanliness and cleaning methods of reusable transport packaging used to store and transport own products.
Wrapping and packing hygiene and ensuring compliance. The products should not be contaminated during wrapping and packaging. Note, e.g. the suitability and hygiene of the wrapping and packing place, the hygiene of the packaging equipment and dusty packing materials during packing. Other activities in the immediate area must not interfere with wrapping/packing or endanger the hygiene of the operation.
Reusable (food use) wrappers and packaging should be easy to clean and disinfect if necessary.
Handling and storage of wrapping and packaging materials. The materials must be stored in the place reserved for them and in suitable conditions.
Import of packaging materials into processing facilities, for example only the amount needed for packaging during the day or production batch at a time.
The adequacy and suitability of own-check activities and, where appropriate, the plan are controlled by applying the Annex to Guideline 1.6: "Adequacy and Suitability of Own-check Activities".

Excellent: Operations are in line with the requirements. Operations comply with requirements.

Wrapping, packages and transport containers are clean and intact and handled and stored in such a way as not to become contaminated.

Reusable transport packaging and their cleaning methods are adequate.

Wrapping and packaging of foodstuffs is carried out hygienically in a space suitable for the operation.

For example:

Small flaws in the cleanliness intactness of the wrapping and packaging materials. For example, the packaging materials are mildly dusty.

Small flaws in the cleaning methods of reusable transport packaging, which, however, do not impair food safety.

Small flaws in the packaging areas of other than easily perishable foodstuffs.

For example:

Flaws in the cleanliness or intactness of the wrapping and packaging materials that impair food safety. Some of the packaging materials are broken and partially dirty.

Unwrapped foodstuffs are packed in reusable packaging that are not easy to clean.

Wrapping and packaging of foodstuffs is carried out in premises that are not intended for wrapping or packaging of foodstuffs.

For example:

Wrapping, packages and transport containers are handled and stored unhygienically.

Cleanliness or intactness of the wrapping and packaging materials have not been taken care of. Wraps and packaging materials clearly broken and dirty.

Wrapping and packaging is carried out in premises that are not suitable for wrapping and packing food. Conditions are unhygienic.

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

Regulation (EC) No 852/2004 on the hygiene of foodstuffs
Finnish Food Act 297/2021.

Updates in version 5:

Guideline no. 2230/04.02.00.01/2021/5 replaces guideline no. 2135/04.02.00.01/2021
Combined Oiva assessment guideline 5.5. for registered food premises and approved food establishments
In the future, the guideline will be applied to both registered food premises and approved food establishments.

5.6 Hygiene in Storage and Warehousing of Foodstuffs

Guide/version: 2136/04.02.00.01/2021/3, valid from 2.1.2023

To be taken into consideration:

This guideline is applied to all food premises.
The purpose of the guideline is to evaluate hygiene in storage and warehousing of foodstuffs as concerns raw materials and foodstuffs to be delivered to the market or used by the operator itself.
This guideline is applied to both packaged foods and unpackaged foods.
Hygiene during sale and serving of foodstuffs is evaluated in registered food premises in point 7.1
Hygiene in transport of foodstuffs is evaluated in point 15.3.
Temperature management of chilled foodstuffs is evaluated in point 6.2.
Temperature management of foods that are to be stored hot is evaluated in registered food premises in point 6.3.
The cleanliness and order of surfaces and facilities is evaluated in points 3.1 and 3.2.
Handling and storage of packaging materials is evaluated in point 5.5.
The suitability of packaging materials and other contact materials for food contact is evaluated in point 14.1.
The separation of substances causing allergies or intolerances is evaluated in point 10.1.

Matters to be controlled:

Warehousing and storage conditions for foodstuffs
Separation of materials, articles and products other than foodstuffs from foodstuffs
Stock rotation of foodstuffs
The suitability of foodstuffs kept and stored in food premises
- Concerns, for example, foodstuffs used in production and serving, and stored in opened wrappings, packages or open containers for this purpose
Shelf-life management, for example:
- Removing foodstuffs that have passed their final date of use from food storage facilities
- Marking and shelf-life management of food, semi-finished products and intermediate products manufactured in food premises
The adequacy and suitability of own-check activities and, where appropriate, the plan are controlled by applying the Annex to Guideline 1.6: "Adequacy and Suitability of Own-check Activities".

Excellent: Operations are in line with the requirements. Operations comply with requirements.

Foods and raw materials are stored in facilities reserved for them under suitable conditions in compliance with legislation.

The warehousing and storage of articles and products other than foodstuffs does not result in impaired food safety with respect to foodstuffs.

Products are in order in storage and stock rotation is effective, i.e., older products are taken from storage before newer products.

Shelf-lifes are appropriately managed, i.e. expired raw materials or products are removed from storages.

Condensation water is not produced onto raw materials and finished foodstuffs.

For example:

There are some shortcomings in stock rotation or order of storages which do not impair food safety.

Small quantities of items not belonging in food storage facilities are stored there but food safety is not impaired.

The shelf-lifes of opened packaging and/or intermediate products are mainly appropriately managed by the food premises. There may be occasional minor shortcomings for example in marking the date of opening of a package or other management method of the shelf-life.

For example:

Foodstuffs are stored and warehoused in facilities or under conditions that impair food safety. For example, a large amount of condensation water or ice is formed on the surface of food packages.

There are expired foodstuffs in the storage.

Materials, articles or products which can impair food safety are stored in food storage facilities. For example, detergents are stored in immediate proximity to foodstuffs, so that there is a risk of food contamination.

Dirty storage pallets are used in storage facilities.

Packages of foodstuffs are stored directly on the floor.

Foodstuffs that should be stored wrapped or packed are stored unprotected.

The shelf-lifes of foodstuffs stored in opened packages for manufacturing or serving are not under control.

For example:

Foodstuffs are stored and warehoused in facilities or under conditions that jeopardise food safety.

Former foodstuffs not fit for human consumption are stored in the food storage facilities.

The warehousing and storage of products other than foodstuffs jeopardises food safety. E.g. dangerous substances, TSE risk material or dirty materials are stored in immediate proximity to foodstuffs.

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

Regulation (EC) No 178/2002 on food law
Regulation (EC) No 852/2004 on the hygiene of foodstuffs
Regulation (EC) No 853/2004 on hygiene rules for food of animal origin
Finnish Food Act 297/2021
Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021.

Updates in version 3:

The matters included in the former guideline REH 6.1 (Storage of foodstuffs) were incorporated into this guideline.
The guideline will be applied to both registered and approved food premises.
The correct evaluation points were added under “To be taken into consideration” for the following issues: food hygiene and management of shelf-life and sale period of products sold or used for serving; hygiene of transport conditions; temperature management of foods stored hot; storage of packaging materials; compliance of packaging and food contact materials; and separation of allergens.
Removed from the evaluation examples “Packaging materials are stored under cover”. The subject is evaluated in point 5.5
Evaluation examples were added and modified.