02 Maintenance of Facilities and Equipment

All Oiva evaluation guidelines for approved food establishments.

2.2 Maintenance of Facilities and Structures

Guide/version: 2118/04.02.00.01/2021/3, valid from 1.7.2021

To be taken into consideration:

  • This Guideline is applied to all establishments.
  • The maintenance of facilities and structures refers to the functionality, integrity and maintenance of e.g. ceiling, floor and wall surfaces and structures, and the ventilation system. For example, cleaning of ventilation ducts, maintenance of floor drain traps, finishing of various pipe penetrations and appropriateness of directions of air flow. The cleanliness of the outer surfaces, stop ends or protective enclosures/grilles of ventilation pipes is evaluated in connection with the cleanliness of structures in point 3.1.
  • The maintenance of fixtures, equipment, water equipment and utensils is evaluated in point 2.3.
  • The cleanliness and order of facilities and structures is evaluated in point 3.1, and the cleanliness of surfaces, fixtures, equipment and utensils in point 3.2.
  • The forming of condensation water is evaluated in point 5.4 when it occurs during the chilling of foodstuffs and in point 5.6 when it occurs during the storage and warehousing of foodstuffs.

Matters to be controlled:

  • Functionality and maintenance of facilities and structures as well as the ventilation system.
  • The adequacy and suitability of own-check activities and, were 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.

The facilities and structures (floors, walls, ceilings, windows, doors) of the establishment are in good condition and function appropriately and can be appropriately cleaned. Ventilation is functional and adequate, and the maintenance of the ventilation system is looked after.

The establishment identifies areas in need of improvement in its own own-check activities, prepares an appropriate repair plan and executes 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.There are small issues with the operations which do not impair food safety or mislead consumers.

There are some minor shortcomings in the maintenance or functionality of facilities, structures or the ventilation system, but food safety is not impaired. For example:

  • There is visible corrosion, peeling, or wear in staff facilities and other facilities where no unpackaged foodstuffs are handled.
  • There is considerable wear in facilities where unpackaged foodstuffs are handled, but food safety is not impaired, however.

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.

The maintenance of facilities, structures or the ventilation system has been deficient. The establishment does not have an appropriate repair plan in place or the repair plan is not complied with. For example:

  • There is visible corrosion, peeling, mould or considerable wear in facilities where unpackaged foodstuffs are handled. For example, there is corrosion on the walls of a cold store where unpackaged foodstuffs are stored, or mould on silicon seals or broken door seals in a high-hygiene area.
  • Inoperability of ventilation results in heavy formation of condensation water on structures.
  • Incorrectly adjusted ventilation produces wrong pressure relations causing air to flow from contaminated areas to clean areas (e.g. from a waste room to production facilities), which results in impaired 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.There are issues with the operations which jeopardise food safety or considerably mislead consumers, or the operator has failed to rectify the issues within the set deadline.

The maintenance of facilities or structures has been neglected. No repair plan has been drawn up at the establishment or the establishment repeatedly fails to follow the repair plan. For example:

  • In facilities where unpackaged foodstuffs are handled, peeling paint or plaster can fall onto unpackaged foodstuffs.
  • Due to the inoperability of ventilation, condensation water is formed on the structures in production facilities and may then run onto unpackaged foodstuffs.
  • The window structures of the production facilities are not tight, allowing pests and vermin to gain access into the production facilities.
  • There is mould on ceiling structures or wall surfaces in a high-hygiene area.

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
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021.


Updates in version 3

  • Guideline 2118/04.02.00.01/2021 is replaced by guideline 10269
  • Decree of the Ministry of Agriculture and Forestry on food hygiene at establishments 795/2014 has been deleted
  • The number of the Food Act has been updated
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 has been added.

2.3 Maintenance of Fixtures, Equipment, Water Equipment and Utensils

Guide/version: 2119/04.02.00.01/2021/4, valid from 1.7.2021

To be taken into consideration:

  • This Guideline is applied to all establishments.
  • Water equipment refers primarily to water equipment directly related to the manufacture of foodstuffs, such as water tanks, water pipes, tap filters, ice machines, water chilling equipment and disinfection equipment that uses water.
  • Maintenance refers to the equipment functioning as planned, their functioning is controlled on a regular basis, maintenance is carried out timely and the condition (also the condition of their surfaces, i.e., easiness of cleaning) and calibration of the equipment are looked after.
  • 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 according to Commission Regulation 37/2005, and the functionality of measuring equipment used for the temperature management of frozen foodstuffs. These requirements of the Commission Regulation 37/2005 do not apply to the temperature control of frozen food used as raw materials.
  • The maintenance of the facilities and structures of the establishment is evaluated in point 2.2.
  • The cleanliness and order of facilities and structures is evaluated in point 3.1, and the cleanliness of surfaces, fixtures, equipment and utensils in point 3.2.
  • The hygiene of water supply points (e.g. hand washing points) and equipment that uses water (e.g. disinfection equipment) is evaluated in point 5.3.
  • The calibration of equipment used for monitoring of temperature in the carriage of foodstuffs is evaluated in point 5.4.

Matters to be controlled:

  • The functionality, maintenance, and calibration, if appropriate, of fixtures, equipment (including measuring equipment, such as thermometers), water equipment and utensils.
  • 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.

The maintenance of fixtures, equipment, water equipment and utensils is looked after. Fixtures, equipment, water equipment and utensils function as planned, they can be appropriately cleaned, their functioning is controlled on a regular basis and maintenance is carried out timely.

The establishment identifies areas in need of improvement in its own own-check activities, prepares an appropriate repair plan and carries repairs out timely. 

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.

There are some minor shortcomings in the maintenance of fixtures, equipment, water equipment and utensils, but food safety is not impaired. For example:

  • There is wear on the frames (not on surfaces in contact with foodstuffs) of fixtures or equipment causing difficulties in cleaning in facilities where unpackaged foodstuffs are handled.
  • Fixtures, equipment, or utensils are extremely worn in facilities where unpackaged foodstuffs are not handled, or in staff 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.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 maintenance of fixtures, equipment, water equipment or utensils has been deficient. The establishment does not have an appropriate repair plan in place or the repair plan is not complied with. For example:

  • A conveyor belt that comes into contact with unpackaged foodstuffs is frayed to the extent that it is difficult to keep clean.
  • Work counters in a cutting plant are worn to the extent that they are difficult to keep clean.
  • The condition or age of tap filters or water hoses 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.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 fixtures, equipment, water equipment or utensils has been neglected. No repair plan has been drawn up at the establishment or the establishment repeatedly fails to follow the repair plan. For example:

  • A conveyor belt that comes into contact with unpackaged foodstuffs is extremely frayed and its surface is worn to the extent that it cannot be cleaned anymore.
  • The circulating flushing system used to wash piping does not function appropriately and food safety is jeopardised.
  • A water cooling basin or equipment is badly corroded.
  • The maintenance/calibration of a thermometer or an automatic temperature monitoring system has been neglected and food safety is jeopardised.

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
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021
  • Commission Regulation 37/2005.


Updates in version 4:

  • Guideline 2119/04.02.00.01/2021 is replaced by guideline 10270
  • Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene at establishments 795/2014 has been deleted
  • The number of the Food Act has been updated
  • Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 has been added.