Oiva Evaluation Guidelines for registered food premises

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1 Oiva Evaluation Guidelines for registered food premises Oiva Evaluation Guidelines include Evira's Guidelines and , , and Guideline The headings of the Guidelines (KUTI lines), including the number of the heading, as well as the number, version and last-updated date of the Guideline are shown in the list below. If any changes are made in a Guideline, a new revised version is published. The last-updated date indicates the date the last version was made and approved. The most recent last-updated dates are shown in bold. Lines shown on an orange background refer to evaluations that are not included in the Oiva report, but only in the evaluation report. Last updated on 3 July 2017 No. of Guideline / Number and name of topical area and matter to be evaluated version / last updated on 00 Evaluation scale for evaluation guidelines of control results 0.1 General evaluation criteria for grades in Oiva evaluation scale / 1 / Own-check plan 1.1 Own-check plan and its controllability / 2 / Adequacy of the own-check plan / 3 / Suitability, adequacy and maintenance of facilities and equipment 2.1 Suitability of facilities for use as food premises / 2 / Condition of premises / 2 / Working utensils, fixtures and equipment / 4 / Cleanliness of facilities, surfaces and equipment 3.1 General order and cleanliness of facilities / 3 / Cleanliness of working utensils and equipment / 1 / Cleanliness of the space for cleaning equipment and cleaning equipment / 2 / Vermin and other animals / 3 / Waste management / 1 / Separation of by-products / 3 / Traceability of by-products / 2 / Actions and training of personnel 4.1 Hygiene of work practices used by personnel / 1 / Hand hygiene / 1 / Work clothes / 2 / Monitoring of employees' health status / 2 / Instruction, guidance and training of personnel / 1 / Verification of hygiene proficiency / 3 / Hygiene of food production or handling 5.1 Risk management in production / 3 / Packaging / 2 / Food temperature management 6.1 Storage of foodstuffs / 1 / Cold-stored foodstuffs / 2 / Annex: Oiva Evaluation Guide 6.2. Cold-stored foods Hot-stored foods / 1 / Chilling / 1 / Quick-freezing / 4 / Sale and serving 7.1 Separation of product groups and hygiene during selling and serving / 2 / Management of shelf-life and sale period of products in sale of foods / 3 /

2 7.3 Management of shelf-life and sale period of products in serving of foods / 3 / Annex: 7. Temperature requirements related to Guidelines on sale and serving 10 Substances causing allergies or intolerances 10.1 Separation and cross-contamination / 3 / Composition of foodstuffs Additives, flavourings and enzymes / 1 / Nutritional fortification / 1 / Genetically modified ingredients / 2 / Novel foods and new processes / 1 / Special Requirements for Specific Food Products 12.1 Food supplements / 3 / Foods for particular nutritional uses / 3 / Foodstuffs with protected status / 3 / Other product-specific requirements / 2 / Authenticity of organic products / 1 / Information provided on foods 13.1 General labelling / 3 / Nutrition labelling / 3 / Marketing (nutrition and health claims) / 1 / Labelling of meat required by specific legislation / 1 / Labelling of fishing and aquaculture products required by specific legislation / 2 / Packaging materials and food contact materials 14.1 Packaging materials and other food contact materials / 5 / Transport of Foods 15.1 Reception of foodstuffs / 1 / Conditions in pick-up and delivery of foods / 2 / Temperature management in transport / 1 / Compliance of international transport / 1 / Traceability and recalls 16.1 Traceability of foodstuffs / 2 / Labelling and traceability of beef / 2 / Traceability of sea-caught fish and fishery products / 2 / Traceability of fish and fishery products under dioxin regulations / 2 / Recalls / 1 / Compliance with rules for low-risk activities / 2 / Traceability of meat of swine, sheep, goats and poultry / 1 / Food testing 17.1 Sampling referred to in the own-check plan / 1 / Actions taken based on test results / 1 / Pharmaceutical residues Residues of plant protection products / 4 / Environmental contaminants / 2 / / Mycotoxins / 2 / Process contaminants / 2 / Other contaminants / 3 / Display of the Oiva report 18.1 Display of the Oiva report / 2 / Marketing requirements 19.4 Milk and milk products / 2 / Spreadable fats / 2 /

3 ja hy Esittelijät / 2 Ohje / versio / 1 Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Approved Food Establishments and Registered Food Premises 0. Evaluation Scale for the Evaluation Guidelines of Control Results 0.1 General Evaluation Criteria for Grading in the Oiva Evaluation Scale The common criteria for the Oiva evaluation scale are presented in this guideline which together with the substance-based Oiva evaluation guidelines comprise the overall set of Oiva evaluation guidelines. To be taken into consideration: This guideline presents general descriptions of the Oiva evaluation scale, in which the riskbased aspects have been taken into account. The risk-based approach is discussed in more detail in the Oiva evaluation guidelines pertaining to specific substance areas. Oiva grades apply to approved food establishments or registered food premises. The general descriptions of the grades in the evaluation scale pertain to all evaluation guidelines of control results and all areas subject to control. The guidelines are all based on the statutes of the Food Act with which Eviras interpretation guidelines can be utilised. The Oiva evaluation guidelines, which are published separately, provide more precise and particular guidelines for the application of the evaluation scale. EXCELLENT Operations comply with requirements. The inspector concludes that the inspected areas comply with the requirements of the legislation. The inspector is satisfied that the operator is capable of dealing with sudden and random shortcomings and rectifying them through the in-house control system. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. The inspector issues a written open notice to the operator of the detected shortcomings. The inspector is satisfied that the operator is capable of dealing with sudden and random shortcomings and rectifying them through the in-house control system. TO BE CORRECTED There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time. As a rule, the inspector shall make use of the administrative coersive measures

4 ja hy Esittelijät / 2 Ohje / versio / 1 Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Approved Food Establishments and Registered Food Premises referred to in the Food Act to ensure compliance with legislation. However, the inspector may issue a written notice for corrective action with a set period of time, if there is a justified reason for this. The areas covered by the inspection as specified in the guidelines do not cause a direct reduction in food safety. In this case, the grade "To Be Corrected" can however be given provided that the grade "Good" has been given repeatedly. POOR There are issues with the operations which jeopardise food safety or considerably mislead consumers, or the operator has failed to comply with orders that have been issued. These issues must be rectified with immediate effect. The inspector orders the operator to take corrective actions immediately. In cases like this, the inspector must always make use of the administrative coersive measures referred to in the Food Act to ensure compliance with legislation. The areas specified in the guidelines do not immediately jeopardise food safety. In this case, the grade "Poor" can however be given, provided that the grade "Good" has been given repeatedly and the shortcomings have not been rectified within the set period of time.

5 t / 2 Hyväksyjä Ohje / versio / 2 Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 1. Own-check Plan 1.1 Own-check Plan and Its Controllability To be taken into consideration: The adequacy of the own-check plan is controlled in point 1.2 In small (1-2 persons) companies, the own-check plan can in some parts also be verbal, and it is controlled by means of interviews of the employees. Matters to be controlled: Does the food establishment have an own-check plan in place Controllability of the own-check plan and the related accounts Storage (archiving) of the accounts related to own-check activities EXCELLENT Operations comply with requirements. The food establishment has an own-check plan in place. The own-check plan and the related accounts are controllable. The accounts related to own-check activities are stored in accordance with regulations. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. The food establishment has an own-check plan in place. The own-check plan and the related accounts are controllable in essence. There are shortcomings regarding the storage of the accounts. TO BE CORRECTED There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time. The own-check plan of the food establishment is not controllable. Accounts related to own-check activities are completely lacking. POOR There are issues with the operations which jeopardise food safety or considerably mislead consumers, or the operator has failed to comply with orders that have been issued. These issues must be rectified with immediate effect. The food establishment does not have an own-check plan in place.

6 t / 2 Hyväksyjä Ohje / versio / 2 Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council laying down the general principles and requirements of food law, 178/2002/EC - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, (EC) No 852/2004, hereinafter 852/2004/EC; Article 4 - Finnish Food Act 23/ Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 5 - Evira's Guide on food hygiene in registered food premises Evira s guide Updates in version 2 - Reference to Evira s guide has been added

7 t / 2 Hyväksyjä Ohje / versio / 3 Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 1. Own-check Plan 1.2 Adequacy of the Own-check Plan To be taken into consideration: In small (1-2 persons) companies and in operation involving only minor risks, the owncheck plan can in some parts also be verbal, and it is controlled through interviews of the employees. If any issues are discovered in the inspection that may be due to shortcomings of the owncheck plan (e.g. required level of cleanliness is not achieved despite cleaning complying with the plan and the work instruction, or there have been changes in the operation, but the plan has not been updated), the adequacy of the plan can be controlled in all cases and a grade issued also for this point. If the own-check plan is not controllable, the evaluation is carried out in accordance with guideline 1.1 Own-check plan and its controllability. As regards outsourced operations for which the implementation of own-check activities cannot be controlled because of the external operator, the point is evaluated in accordance with this guideline (e.g. the cleaning equipment store room cannot be inspected, because the external operator has locked the room). Matters to be controlled: The own-check plan is adequate in relation to the nature and scope of operation, and if necessary, the HACCP-procedure is taken into account in the plan. The risks of the operation are managed by carrying out own-check activities in accordance with the plan. EXCELLENT Operations comply with requirements. The own-check plan is adequate in relation to the nature and scope of operation. The food business operator ensures through own-check activities that external operators comply for their part with regulatory requirements and the arrangement is also in practice carried out in accordance with the own-check plan. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. There are minor shortcomings in the own-check plan. The shortcomings are found in such sections of the own-check plan that they do not impair food safety or mislead consumers. The food business operator ensures through own-check activities that external operators comply for their part with regulatory requirements and the arrangement is also in practice carried out in accordance with the own-check plan.

8 t / 2 Hyväksyjä Ohje / versio / 3 Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 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 in the own-check plan. The shortcomings are found in such sections of the own-check plan that they impair food safety and/or mislead consumers. The food business operator has not taken outsourced operations into account in the own-check activities or the arrangement is in practice not carried out in accordance with the own-check plan. POOR There are 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 own-check plan. The shortcomings are found in such sections of the own-check plan that they jeopardise food safety and/or considerably mislead consumers. The operation of an external operator jeopardises food safety. Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council laying down the general principles and requirements of food law, 178/2002/EC - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, (EC) No 852/2004, hereinafter 852/2004/EC; Article 4 - Finnish Food Act 23/ Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 5 - Evira's Guide on food hygiene in registered food premises Evira s guide Updates in version 3 - Reference to Evira s guide has been added

9 2.1 1 / 4 Ohje / versio / 2 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 2. Suitability, Adequacy and Maintenance of Facilities and Equipment 2.1 Suitability of Premises for Use as Food Premises To be taken into consideration: The nature and scope of the activities shall be taken into account in the evaluation of the suitability and adequacy of the facilities and the equipment. The suitability and adequacy of waste management and loading docks are only evaluated based on this guideline if they lie within the responsibility of the food premises. The adequacy and suitability of means of transport are evaluated in point 15.3 Conditions in Pick-up and Delivery of Foods Transport conditions. Matters to be controlled: The facilities of the food premises (facilities for reception, storage, handling, serving, packing, sale etc.) are suitable and adequate to meet the requirements resulting from the nature and scope of the activities. The arrangement of the facilities and the production lines in the food premises ensure there is no risk of contamination (the direction of rotation of the activities is from a clean area to a dirty area). The structures (including HVAC arrangements) and the surfaces (walls, floors, ceiling) are suitable for the activities The cleaning equipment storage facilities are suitable and adequate for the activities (includes also the evaluation of the suitability and adequacy of cleaning equipment). The suitability and adequacy of changing facilities, toilets and waste management facilities are controlled, if they lie within the responsibility of the food premises. (The aforementioned facilities may be located separate from the food premises; for example in shopping centres, the changing facilities may be located separate from the facilities of the food premises) The suitability and adequacy of dishwashing facilities in relation to the nature and scope of the activities The suitability and adequacy of the washing facilities of transport receptacles in relation to the nature and scope of the activities Means of transport classified according to the ATP Agreement are used as the means of transport for international carriage of quick-frozen foodstuffs and other carriage of perishable foodstuffs covered by the ATP Agreement. The suitability and adequacy of storage space for reusable transport receptacles The suitability and adequacy of bottle return areas if they are located in the facilities of the food premises The quality of water based on the analysis results of water samples (to be evaluated when the operator e.g. uses their own well or their own water treatment equipment, and the need for own-check samples has been established). Ice which comes into contact with food or which may contaminate food is to be made from potable water. It is to be made, handled and stored under conditions that protect it from contamination. Recycled water used in processing or as an ingredient is not to present a risk of contamination. It is to be of the same standard as potable water, unless the competent authority is satisfied that the quality of the water cannot affect the safety of foodstuffs in their finished form.

10 2.1 2 / 4 Ohje / versio / 2 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises EXCELLENT Operations comply with requirements. There is adequate space in the food premises for hygienic operation, or hygiene is ensured through separation of activities in time. The arrangement of facilities, the production lines, dishwashing lines, HVAC arrangements, etc. are adequate and suitable for the activities. The structures and surfaces are suitable for the activities. The food premises include or have access to changing facilities, toilets and waste management that conform to requirements. The cleaning equipment are stored, handled and maintained in a hygienic manner. There is an adequate amount of cleaning equipment and the cleaning equipment are appropriate for their purpose. Means of transport classified according to the ATP Agreement are used as the means of transport for international carriage of frozen foodstuffs and other carriage of perishable foodstuffs covered by the ATP Agreement. The quality of potable water fulfils the requirements of Decrees 1352/2015 or 401/2001 of the Ministry of Social Affairs and Health. The quality recommendations are not necessarily fulfilled, but the quality of the foodstuffs is not affected. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. The facilities and the arrangement of the facilities, and the structures and surfaces in facilities where perishable unpackaged food is handled, are suitable for the activities. In facilities where perishable unpackaged foodstuffs are handled, separate water supply/supplies is/are provided for washing hands and, where necessary, for washing food as well as for washing containers and utensils. There are minor shortcomings in the suitability and/or adequacy of facilities and cleaning equipment other than the aforementioned. The quality of potable water fulfils the requirements of Decrees 1352/2015 or 401/2001 of the Ministry of Social Affairs and Health. The quality recommendations are not fulfilled and the potable water may affect the quality of the foodstuffs, but food safety is not impaired.

11 2.1 3 / 4 Ohje / versio / 2 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 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. The inadequacy of the facilities and/or of the arrangement of facilities in the food premises, and/or the unsuitability of the structures and surfaces in the facilities result in impaired food safety. In facilities where perishable unpackaged foodstuffs are handled, separate water supply/supplies is/are not provided for washing hands and, where necessary, for washing food as well as for washing containers and utensils. The space for cleaning equipment has been removed or is used for some other purpose and/or cleaning equipment is stored elsewhere in the food premises in a manner that impairs food safety. The inadequacy and/or the unsuitability of other facilities and cleaning equipment result in impaired food safety. Non-classified means of transport are used as the means of transport for international carriage of frozen foodstuffs and other carriage of perishable foodstuffs covered by the ATP Agreement. The quality of potable water does not fulfil the requirements or recommendations of Decrees 1352/2015 or 401/2001 of the Ministry of Social Affairs and Health and food safety is impaired through the use of the water. POOR There are issues with the operations which jeopardise food safety or considerably mislead consumers, or the operator has failed to comply with orders that have been issued. These issues must be rectified with immediate effect. The arrangement of the facilities of the food premises, the structures and/or the surface materials contain solutions and defects which jeopardise food safety. The inadequacy of the facilities or equipment of the food premises and/or the unsuitability of the facilities for use as food premises jeopardise food safety. For example, the quality of potable water does not fulfil the microbiological quality requirements of Decrees 1352/2015 or 401/2001 of the Ministry of Social Affairs and Health and the quality of the food may therefore cause a health hazard. The requests of the health protection authority or the food control authority for corrective action within a set deadline have not been complied with and food safety is jeopardised through the use of the water.

12 2.1 4 / 4 Ohje / versio / 2 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC, Article 4, Annex II, Chapter I, Chapter II, Chapter V, Chapter VII - Finnish Food Act 23/ Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 3, Section 15 - Decree of the Ministry of Social Affairs and Health Relating to the Quality and Monitoring of Water Intended for Human Consumption, 1352/2015, and Decree of the Ministry of Social Affairs and Health on Quality Requirements for Household Water Supplied by Small Plants and Control Testing, 401/ Evira's Guide on food hygiene in registered food premises Updates in version 2 - Reference to cleaning equipment store rooms has been changed to be meet the regulation 291/ Reference to Decree of the Ministry of Social Affairs and Health Relating to the Quality and Monitoring of Water Intended for Human Consumption, 461/2000 has been changed to Degree 1352/ Reference to 15.2 has been changed to 15.3

13 2.2 1 / 2 Ohje / versio / 2 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 2. Suitability, Adequacy and Maintenance of Facilities and Equipment 2.2 Condition of Premises To be taken into consideration: The condition of the refrigeration equipment is evaluated in point 6.4 Chilling Matters to be controlled: The condition of structures, surfaces (walls, floors, ceilings, work surfaces) and facilities (facilities for handling, sale, storage, reception of foodstuffs) in the food premises, particularly as concerns facilities where unpackaged food is handled. Also the general condition of changing facilities, toilets, facilities for waste management, and loading docks, if they lie within the responsibility of the food premises. (The aforementioned facilities may be located separate from the food premises; for example in shopping centres, the changing facilities may be located separate from the facilities of the food premises.) Condition of water supplies Condition of ventilation, lighting and drainage systems Bottle return areas, if they are located in the facilities of the food premises EXCELLENT Operations comply with requirements. The condition of the facilities is good, except for some minor wear. The facilities are in need of maintenance, but the operator has drawn up an appropriate repair plan and carries out repairs timely. Where necessary, the operator introduces adequate special arrangements for the execution of the repair plan. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. The facilities of the food premises where unpackaged food is handled are visibly in good condition and undamaged, except for some minor wear. Facilities where packaged food is handled and/or other facilities are in need of maintenance, but there is no urgent need for repairs. The facilities are in need of maintenance, but the operator has drawn up an appropriate repair plan and carries out repairs in a timely manner. There are some minor shortcomings in the special arrangements introduced for the execution of the repair plan.

14 2.2 2 / 2 Ohje / versio / 2 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 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 impair food safety in the facilities of the food premises where unpackaged food is handled. Facilities where packaged food is handled and/or other facilities are in need of urgent maintenance related to food safety. The repair plan drawn up for the food premises is not adequate, the schedule defined in the repair plan has been kept to only partly or adequate special arrangements have not been introduced for the execution of the repair plan. POOR There are issues with the operations which jeopardise food safety or considerably mislead consumers, or the operator has failed to comply with orders that have been issued. These issues must be rectified with immediate effect. The maintenance of the facilities and structures has been neglected. No repair plan has been drawn up for the food premises or the food premises repeatedly fails to follow the repair plan. The state of the facilities of the food premises contains solutions and shortcomings which jeopardise food safety. Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC, Article 4, Annex II, Chapter I, Chapter II - Finnish Food Act 23/2006, Section 10 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 3 - Evira's Guide on food hygiene in registered food premises Updates in version 2 - repair plan added in point Matters to be controlled - a mention of neglected maintenance added under evaluation grade Poor

15 2.3 1 / 2 Ohje / versio / 4 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 2. Suitability, Adequacy and Maintenance of Facilities and Equipment 2.3 Working Utensils, Fixtures and Equipment To be taken into consideration: The suitability and adequacy of food chilling equipment is evaluated in point 6.4 Chilling This point also covers the evaluation of the fulfilment of standardisation requirements regarding the measuring equipment and temperature-recording systems used in the storage of quick-frozen products, and the functionality of measuring equipment used for the temperature management of frozen food. The requirements laid down in Commission Regulation 37/2005 on temperature-recording equipment apply to carriage of quick-frozen products (excluding local distribution of less than 2 h in duration or distribution directly to the customer), to cold store facilities prior to delivery to retail outlets, or cold store facilities in retail outlets where quick-frozen foodstuffs are marketed to consumers and the volume of the cold store facilities is at least 10 m 3. The requirements do not apply to retail cabinets. Matters to be controlled: The suitability and adequacy of fixtures (cabinets, work surfaces, etc.), equipment (ovens, cutters, stoves, etc.) and working utensils (containers, cutting boards, knives, etc.) in relation to the operation Surfaces and components of fixtures, equipment and working utensils EXCELLENT Operations comply with requirements. The inspected working utensils, fixtures and equipment are suitable for the intended purpose and adequate in capacity and amount in relation to the operation. They are also in good condition and undamaged, except for some minor wear. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. Fixtures, equipment and working utensils which are used to handle or come into contact with unpackaged food are suitable and adequate for the intended purpose. Fixtures, equipment and working utensils which are used to handle or come into direct contact with unpackaged food are in good condition and undamaged, except for some minor wear. Fixtures, equipment and working utensils which are not used to handle or do not come into contact with unpackaged food are in need of maintenance, but there is no urgent need for maintenance. The need for maintenance does not impair food safety.

16 2.3 2 / 2 Ohje / versio / 4 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 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. Fixtures, equipment and working utensils which are used to handle and/or come into direct contact with unpackaged food have shortcomings in suitability, adequacy and condition. The shortcomings impair food safety. The maintenance of fixtures, equipment and working utensils has been neglected to the extent that food safety is impaired. POOR 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. Fixtures, equipment and working utensils are not suitable and/or adequate for the operation of the food premises. Maintenance has been neglected. Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC, Article 4, Annex II, Chapter II, Chapter V - Finnish Food Act 23/2006, Section 10 - Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 3, Section 10, Section 15 - Commission Regulation 37/2005/EC on the monitoring of temperatures in the means of transport, warehousing and storage of quick-frozen foodstuffs intended for human consumption - Evira's Guide on food hygiene in registered food premises Evira's Guide on quick-freezing and freezing of foodstuffs in food establishments, Updates in version 4 - Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 10 has been added

17 3.1 1 / 2 Ohje / versio / 3 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 3. Cleanliness of Facilities, Surfaces and Equipment 3.1 General Order and Cleanliness of Facilities To be taken into consideration: The control authority does not need to verify the general order and cleanliness of the food premises through sampling. Normal soiling which is caused by the work carried out during the day and awaits cleaning is to be excluded from the evaluation. The cleanliness and order of the cleaning equipment storage facilities are evaluated in point 3.3 Cleanliness of the Space for Cleaning equipment and Cleaning equipment. The cleanliness and order of transport receptacles is evaluated in point 5.5 Packing. The cleanliness and order of the waste management facilities is evaluated in point 3.6 Waste Management. Matters to be controlled: The cleanliness of structures, surfaces (walls, floors, ceilings, work surfaces, HVAC) and facilities (kitchen, facilities for handling, sales, storage and reception of foodstuffs, and for customer service, dishwashing) in the food premises, particularly as concerns facilities where unpackaged food is handled. The general cleanliness of also changing facilities, loading docks and toilets, if they are within the responsibility of the food premises (can be located separate from the food premises; for example in shopping centres, the changing facilities may be located separate from the facilities of the food premises.) The prevailing order in the facilities (attention to be paid to items that should not be in food premises, and products other than foodstuffs) Storage facilities for clean packaging materials The cleanliness of bottle return areas if they are located in the facilities of the food premises EXCELLENT Operations comply with requirements. General cleanliness and order are on a good level in the facilities of the food premises. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. General cleanliness and order are on a good level in the facilities of the food premises where unpackaged food is handled. There are some minor shortcomings in cleanliness and order in the other facilities.

18 3.1 2 / 2 Ohje / versio / 3 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises TO BE CORRECTED There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set deadline. Cleaning has been neglected in the facilities of the food premises where food is handled, and/or the facilities are dirty. In other facilities where food is not handled, cleaning has been neglected to the extent that the soiling of the facilities impairs food safety in the facilities where food is handled. The presence or amount of items that should not be in the food premises makes cleaning difficult and thus impairs food safety. POOR There are issues with the operations which jeopardise food safety or considerably mislead consumers, or the operator has failed to comply with orders that have been issued. These issues must be rectified with immediate effect. The facilities of the food premises where food is handled are extremely dirty or covered with grime. In other facilities where food is not handled, cleaning has been neglected to the extent that the soiling of the facilities impairs food safety in the facilities where food is handled. Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC, Article 4, Annex II, Chapter I - Finnish Food Act 23/ Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 3, Section 4 - Evira's Guide on food hygiene in registered food premises Updates in version 3 - In the section To be taken into consideration the term store room has been changed to storage facilities

19 3.2 1 / 2 Ohje / versio 10212/ 1 Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 3. Cleanliness of Facilities, Surfaces and Equipment 3.2 Cleanliness of Working Utensils and Equipment To be taken into consideration: Cleanliness need not be verified through sampling in this evaluation point. The evaluation can be carried out through a sensory inspection. Normal soiling which is caused by the work carried out during the day and awaits cleaning is to be excluded from the evaluation. Sampling related to regulatory and own-check activities is addressed in Guideline Matters to be controlled: Cleanliness of working utensils (containers, cutting boards, knives, etc.) and equipment (ovens, stoves, cutters, refrigeration equipment, dishwasher, etc.) Operations comply with requirements. EXCELLENT The working utensils and equipment of the food premises are clean. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. The working utensils and equipment used to handle unpackaged food are clean. There are minor shortcomings in the cleanliness of the other working utensils and equipment of the food premises. TO BE CORRECTED There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time. The working utensils and equipment of the food premises are dirty. In particular, the handling of unpackaged food using dirty working utensils and equipment impairs food safety. POOR There are issues with the operations which jeopardise food safety or considerably mislead consumers, or the operator has failed to comply with orders that have been issued. These issues must be rectified with immediate effect. The cleaning of working utensils and equipment has clearly been neglected. The working utensils and equipment of the food premises are covered with grime, which jeopardises food safety.

20 3.2 2 / 2 Ohje / versio 10212/ 1 Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC, Article 4, Annex II, Chapter V - Finnish Food Act 23/ Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 4 - Evira's Guide on food hygiene in registered food premises 16025

21 3.3 1 / 2 Ohje / versio / 2 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises Cleanliness of Facilities, Surfaces and Equipment 3.3 Cleanliness of the Space for Cleaning Equipment and Cleaning Equipment To be taken into consideration: The suitability and adequacy of the space for cleaning equipment as well as the suitability and adequacy of the equipment are evaluated in Guideline 2.1 Suitability of Facilities for Use as Food Premises. If it is found out in the evaluation of the cleanliness of the the space for cleaning equipment and the equipment itself that the cleaning equipment cannot be cleaned, maintained or stored hygienically, the evaluation is carried out in accordance with Guideline 2.1 Suitability of Facilities. When evaluating cleanliness and suitability, attention is to be particularly paid to whether the cleaning equipment is intended for public areas (e.g. corridor and floor cleaning tools, floor washer machines, etc.) or used on surfaces on which unpackaged perishable foodstuffs are handled. With regard to outsourced cleaning activities, the evaluation can also be carried out based on Guideline 1.2 Adequacy of Own-check Plan, if the facilities cannot be inspected, for example because the cleaning service provider has locked the cleaning equipment storeroom. Matters to be controlled: Cleanliness and order in the space reserved for cleaning equipment Cleanliness and condition of cleaning equipment EXCELLENT Operations comply with requirements. The spaces reserved for the storage and maintenance of cleaning equipment are clean and in good order. Cleaning equipment is in good condition and is kept clean. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. There are some minor shortcomings in the cleanliness and order of the spaces reserved for the storage and maintenance of cleaning equipment, but the spaces are in the main parts clean. The cleaning equipment is worn, but in adequate condition for the intended purpose. The cleaning equipment is not so dirty, intended purpose taken into account, as to have an adverse effect on food safety.

22 3.3 2 / 2 Ohje / versio / 2 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises TO BE CORRECTED POOR There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time. Cleanliness and order are on an extremely poor level in the spaces reserved for the storage and maintenance of cleaning equipment. The facilities are visibly extremely dirty. There are issues with the operations which jeopardise food safety or considerably mislead consumers, or the operator has failed to comply with orders that have been issued. These issues must be rectified with immediate effect. The cleaning equipment is in such a poor condition or so dirty that it is no longer suitable for the intended purpose and needs to be urgently replaced. Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC, Article 4, Annex II, Chapter V - Finnish Food Act 26/ Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 3 - Evira's Guide on food hygiene in registered food premises Updates in version 2 - Reference to cleaning equipment store rooms has been changed to be meet the regulation 291/2017

23 3.5 1 / 2 Ohje / versio / 3 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 3. Cleanliness of Facilities, Surfaces and Equipment 3.5 Vermin and Other Animals To be taken into consideration: In addition to vermin control, this Guideline pertains to the access of domestic animals as well as assistance dogs, such as guide dogs of visually impaired persons, hearing dogs of hearing-impaired persons, assistance dogs of physically impaired persons and other dogs assisting other persons with disabilities or persons with long-term illnesses, to the facilities of the food premises. The need for and the content of vermin control programmes is evaluated in point 1.2 Adequacy of the Own-check Plan. The responsibility for the appropriateness of vermin control lies with the food premises, even if the vermin control has been outsourced. Matters to be controlled: There are no vermin or indications of the presence of vermin. Vermin control methods, if considered necessary Assistance dogs only have access to sales, serving and other customer service areas. Domestic animals only have access to serving areas Operations comply with requirements. EXCELLENT There are no vermin or indications of the presence of vermin. Assistance dogs and/or domestic animals only have access to facilities where they are allowed. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. There are minor shortcomings in vermin control. However, indications of vermin have produced a reaction and vermin control action taken has been adequate and appropriate. Assistance dogs and/or domestic animals only have access to facilities where they are allowed. TO BE CORRECTED There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time. The actions taken due to indications of vermin have been inappropriate and/or inadequate. The amount of vermin observed during the inspection is so high that food safety is impaired.

24 3.5 2 / 2 Ohje / versio / 3 en Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises Assistance dogs and/or domestic animals have access to areas where they are not allowed. 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. Vermin control action is not taken despite presence or indications of vermin. The amount of vermin observed during the inspection is so high that food safety is jeopardised. Damage caused be vermin on foodstuffs is observed. Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC, Article 4, Annex II, Chapter IX - Finnish Food Act 23/ Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 18 - Evira's Guide on food hygiene in registered food premises Rodent control and use of rodenticides in feed and food production, Guideline by Evira and Tukes (Finnish Safety and Chemicals Agency) for producers, Updates in version 3 - In the section To be taken into consideration the Degree 291/2017 has been taken into account considering the guide dogs

25 3.6 1 / 2 Ohje / versio / 1 Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 3. Cleanliness of Facilities, Surfaces and Equipment 3.6 Waste Management To be taken into consideration: Waste management is only evaluated based on this Guideline to the extent that it lies within the responsibility of the food premises. By-products in food retail stores and wholesale stores are evaluated in point 3.7. Matters to be controlled: Storage of waste Removal of waste from the food premises Cleanliness of waste containers (containers inside the food premises, and containers in waste management facilities, which lie within the responsibility of the food premises) General cleanliness and order of waste management facilities (the waste management facilities not included in the obligations of the real property). Operations comply with requirements. EXCELLENT Spoiled food and other waste are stored adequately separated from food handling areas and are transferred to the waste management facilities at least once a day. The general cleanliness and order in the waste management facilities is on a good level. The cleanliness of waste containers is looked after. GOOD There are small issues with the operations which do not impair food safety or mislead consumers. Spoiled food and other waste are stored adequately separated from food handling areas. There are minor shortcomings regarding the transfer of waste to the waste management facilities. There are minor shortcomings in the cleanliness of waste containers and in the general cleanliness and/or order of the waste management facilities. TO BE CORRECTED There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time. Spoiled food and other waste are stored in the food premises in a manner that results in food safety being impaired. The waste containers are dirty and/or the general cleanliness and/or order of the waste management facilities is not looked after.

26 3.6 2 / 2 Ohje / versio / 1 Hyväksyjä Käyttöönotto Oiva Evaluation Guidelines for Registered Food Premises 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. Spoiled food and other waste are stored in the food premises in a manner that results in food safety being jeopardised. Legislation and guidelines (with any amendments) pertaining to the subject: - Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC, Article 4, Annex II, Chapter VI - Finnish Food Act 23/ Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 4 - Evira's Guide on food hygiene in registered food premises 16025

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