All Oiva evaluation guidelines for approved food establishments.
3.1 Cleanliness and Order of Facilities and Structures
Guide/version: 2217/04.02.00.01/2021/6, valid from 2.1.2024
To be taken into consideration:
- This Guideline is applied to all food premises.
- This point pertains to the evaluation of the cleanliness and tidiness of food premises and structures in these facilities. Facilities and structures are usually not in direct contact with foodstuffs.
- Structures refer to e.g. ceiling, floor, and wall surfaces and structures as well as ceiling, such as piping, wiring, and ceiling tracks.
- The cleanliness of structures also refers to the cleanliness of e.g. the outer surfaces and stop ends or protective enclosures/grilles of various piping and wiring the cleanliness of ceiling tracks, and door and window surfaces, as well as the cleanliness of floor drains and their strainers.
- The order of facilities refers to the order of raw materials, finished products and other items maintained in food premises, as well as the order maintained in the corridors. The cleanliness and order of cleaning equipment store rooms and staff facilities are also evaluated in this point.
- Normal soiling which is caused by the work carried out during the day and awaits cleaning is to be excluded from the evaluation.
- In approved food premises, the cleanliness of water supply points is evaluated in point 5.3
- The neatness, cleanliness and orderliness of transport containers is assessed under 5.5.
- The cleanliness, hygiene and orderliness of waste disposal facilities are considered in point 3.6.
- The microbiological monitoring of cleanliness is evaluated in point 17.1.
Matters to be controlled:
- The cleanliness of the food premises' ceilings, walls, floors and structures, and the orderliness of the different areas (e.g. food handling areas, customer areas, sales areas, storage areas, reception of foodstuff areas, dishwashing areas), especially those areas where unprotected food is handled. Cleanliness and orderliness of facilities for the storage and maintenance of cleaning equipment, changing rooms, loading bays and toilets, if they are the responsibility of the food premises (may be separate from the food premises, e.g. in shopping centres, changing rooms may be separate from the food premises).
- Water points and water using equipment in registered food premises.
- Cleanliness and tidiness of bottle return areas, if located on the premises of the food premises.
- When assessing the orderliness of the premises, the storage of non-food items and non-food products not belonging to the food premises shall also be taken into account.
- 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".
- As concerns own-check activities, the following matters, for example:
- The plan/programmes cover all facilities and structures
- Sensory monitoring of cleanliness
- Instructions for cleaning and disinfection
- Detergents and disinfectants used
- If the cleaning activities are outsourced, they can also be assessed on the basis of the Annex to Guideline 1.6 "Adequacy and suitability of self-monitoring" if the premises where the cleaning equipment is kept cannot be inspected, for example if the cleaning contractor has locked the cleaning premises.
Operations comply with requirements.
Operations comply with requirements as regards the matters that are controlled. For example:
- The facilities and structures of the premises are clean and in orderly condition.
- Own-check activities are adequate in premises to ensure the cleanliness and order of the facilities and structures.
There are small issues with the operations which do not impair food safety or mislead consumers.
Premises and structures in the food premises where unprotected food is handled are clean and in good order.
The rooms and structures used for handling no unprotected foodstuffs have minor deficiencies in cleanliness and tidiness.
For example:
- Items not used in the operation are stored in the corridors.
- In social areas and other areas where unprotected food is not handled, there is some dirt on surfaces of facilities and structures, but dirt does not accumulate on food or surfaces.
- Self-monitoring does not cover all areas or surfaces or the cleaning interval is too long.
There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time.
In food premises where unprotected food is handled, there is a lack of hygiene and/or the premises are dirty. For example, unprotected food handling areas or structures have dirt or mould on their surfaces
In non-unprotected food handling premises, there is a lack of sanitation such that the soiling of the premises results in a deterioration of food safety in the premises where food is handled. For example, in areas where unprotected food is not handled, ceiling structures (such as ventilation ducts) are dusty or dirty on the surface and dirt can fall on protected food.
The presence or quantity of non-food items in the food premises makes sanitation difficult, thereby compromising food safety.
Unprotected food handling areas are used to store non-contained items, resulting in poor sanitation of the premises or structures.
Social rooms or other premises where unprotected food is not handled are dirty and untidy, resulting in poor working hygiene and food safety.
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.
In those areas of the food premises where unprotected food is handled, the premises are very dirty or extremely dirty.
For example:
- There is accumulated dirt or mould on the surfaces of unprotected food handling areas or structures
- In premises where unprotected food is handled, ceiling structures are very dirty or very dusty and dirt or dust may fall on unprotected food.
- The "to be corrected" rating has been given repeatedly and the operator has not corrected the deficiencies within the time limits.
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 - III
- Finnish Food Act 297/2021
- Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021
- Finnish Food Authority’s Guide 980/04.02.00.01/2022 on Food Hygiene in Registered Food Premises
Updates in version 6:
- The guideline will be applied to both registered and approved food premises.
- Combined Oiva assessment guideline 3.1.for registered and approved food premises.
- Changes were made to the list of areas covered by the inspection.
- Evaluation examples were modified.
3.2 Cleanliness of Surfaces, Fixtures, Equipment and Utensils
Guide/version: 2218/04.02.00.01/2021/5, valid from 2.1.2024
To be taken into consideration:
- This Guideline is applied to all food premises.
- In this point, surfaces refer to e.g. work surfaces that are in direct contact with unpackaged or packaged foodstuffs. Not to wall surfaces.
- When evaluating the cleanliness of cleaning equipment, their intended use is to be taken into account; are they intended for public areas or used for surfaces on which unprotected perishable foodstuffs are handled.
- Normal traces of daily work requiring cleaning should be excluded from the assessment.
- The cleanliness and tidiness of the premises and structures are assessed in point 3.1.
- The cleanliness of equipment and utensils used for thawing, chilling and freezing is assessed in 5.4.
- The supervisory authority shall carry out a sensory assessment of cleanliness in accordance with this guideline.
- Microbiological monitoring of cleanliness is assessed in point 17.1.
Matters to be controlled:
- Cleanliness of working surfaces, furniture, equipment (excluding water equipment, including ovens and heating equipment) and utensils (e.g. dishes, cutting boards, knives, etc.) used in the food premises.
- Cleanliness and condition of cleaning equipment. When assessing the cleanliness and fitness for purpose of cleaning equipment, particular consideration must be given to whether the cleaning/cleaning equipment is intended for use in public areas (e.g. corridor and floor brushes, floor washing machines, etc.) or whether it is used on surfaces where non-prepackaged food is handled.
- In an approved dairy food establishment, the internal and external cleanliness of raw milk and raw milk powder discharge and transfer hoses and the storage of hoses off the floor, such as on a rack.
- For outsourced cleaning activities, the assessment may also be based on Annex 1.6 "Adequacy and suitability of self-monitoring", if the cleaning equipment cannot be inspected, e.g. if the cleaning contractor has locked the cleaning 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".
Operations comply with requirements.
Compliance with the requirements for the matters inspected:
- Food premises surfaces, furniture, equipment and utensils are clean.
- The food premises surfaces, furniture, equipment and utensils are adequately self-controlled to ensure cleanliness.
- Cleaning equipment is in good condition and clean.
There are small issues with the operations which do not impair food safety or mislead consumers.
- Surfaces, furniture, equipment and utensils used to handle or come into contact with unprotected food are clean.
- Surfaces, furniture, equipment and utensils other than those in contact with unprotected foodstuffs are slightly unclean, e.g. uncleaned dirt or dust.
- Cleaning equipment is somewhat dirty or worn, but clean and in a satisfactory condition for its intended purpose.
- Self-monitoring does not cover all surfaces, furniture, equipment and utensils in the food premises or the cleaning interval is too long.
There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time.
- Unprotected foodstuffs are handled with dirty tools or equipment or come into contact with dirty surfaces.
- The presence of accumulated dirt or mould, for example on surfaces that are not in direct contact with unprotected food.
- Cleaning equipment is dirty or in such a poor condition that it may compromise food safety.
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 is a clear lack of cleanliness of surfaces, furniture, equipment or tools.
For example:
- Unprotected food handling surfaces, furniture, equipment or utensils have accumulated dirt or mould.
- Cleaning equipment is so dirty or in such poor condition that it is no longer fit for use and requires immediate replacement.
- The 'to be corrected' rating is given repeatedly and the operator has not remedied the deficiencies within the time limits.
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 - III
- Finnish Food Act 297/2021
- Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021
- Finnish Food Authority’s Guide 980/04.02.00.01/2022 on Food Hygiene in Registered Food Premises
Updates in version 5:
- The guideline will be applied to both registered and approved food premises.
- Combined Oiva assessment guideline 3.2.for registered and approved food premises.
- Changes were made to the list of areas covered by the inspection.
- Evaluation examples were modified.
3.5 Vermin and Other Animals
Guide/version: 2220/04.02.00.01/2021/6, valid from 2.1.2024
To be taken into consideration:
- This Guideline is applied to all establishments. The responsibility for appropriate vermin control lies with the establishment, even if vermin control has been outsourced.
- The products used for vermin control are authorised by the Finnish Safety and Chemicals Agency Tukes (Frontpage - Finnish Safety and Chemicals Agency (Tukes)). Authorised control products are listed in the biocide register of Tukes (http://biosidit.tukes.fi).
Matters to be controlled:
- Can vermin (such as rodents, insects, birds) or indications of vermin (such as droppings or materials damaged by rodents) be found in the facilities of the establishment.
- The products used for vermin control do not contaminate foodstuffs, raw materials and/or packaging materials.
- 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".
Operations comply with requirements.
The plan of the establishment for vermin control complies with requirements, the plan is complied with, and records are kept of control measures. There are no vermin or indications of the presence of vermin.
Vermins or signs of them can be seen, for example, in outdoor bait boxes, after which observation has been enhanced according to the plan and traps have been installed.
There are small issues with the operations which do not impair food safety or mislead consumers.
The grade can be Good e.g. in the following cases where:
- There are some minor shortcomings in the plan; for example, if bait boxes or traps are used, the map showing their locations is not updated.
- There are some minor shortcomings in the implementation of the plan; for example, if traps are used, they are not controlled as frequently as planned.
- There are shortcomings in the records.
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 grade can be To be corrected e.g. in cases where:
- There is no plan at all, or there is no plan for the control of a specific group of vermin, such as flies.
- Vermin, such as insects, or indications of vermin are found in the facilities of the establishment and the control measures are not adequately effective.
- Vermin control measures are only implemented on a random basis, although vermin, such as insects, or indications of vermin can be found in the facilities of the establishment.
- Records are deficient.
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 grade can be Poor e.g. in cases where:
- Own-check does not include a vermin control plan, or several vermin groups are missing from the plan.
- No vermin control is implemented, and vermin or indications of vermin can be found in the production facilities.
- There are no records at all of vermin control.
Legislation and guidelines (with any amendments) pertaining to the subject:
- 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
- Rodent control and use of rodenticides in feed and food production, Guideline by Evira and Tukes (Finnish Safety and Chemicals Agency) for producers, 10.12.2015 https://www.ruokavirasto.fi/globalassets/tietoa-meista/asiointi/oppaat-ja-lomakkeet/yritykset/elintarvikeala/alkutuotanto/jyrsijatorjunta-ja-jyrsijamyrkkyjen-kaytto-rehu--ja-elintarviketuotannossa.pdf.
Updates in version 4:
- Guideline number 2122/04.02.00.01/2021/4 en replaces Guideline number 10273/3 en
- Finnish Food Act: number has been updated
- List of legislation has been updated.
3.6 Disposal of Wastes and Wastewater
Guide/version: 2123/04.02.00.01/2021/2, valid from 1.7.2021
To be taken into consideration:
- The hygiene and adequacy of the disposal of food wastes, other wastes and wastewater are evaluated according to this Guideline only to the extent that the establishment is responsible for the disposal.
- By-products at establishments are evaluated in point 5.7 Hygiene of Handling and Storage of By-products.
- The working hygiene of the personnel is evaluated in point 4.1.
Matters to be controlled:
- Storage of food wastes and other wastes.
- Disposal of food wastes and other wastes from the establishment.
- Compliance with transfer routes specified for wastes at the establishment.
- Suitability of waste containers for collection of wastes. Closed containers or other suitable containers, or a disposal system. Waste containers are clearly distinguishable from containers designed for storage of foods.
- Washing and cleanliness of waste containers and waste management facilities.
- Hygiene of waste management activities for which the establishment is responsible.
- Monitoring of general cleanliness and order of waste treatment facilities for which a waste management company or some other external service provider is responsible, and submittal of complaints to the responsible service provider, in case a shortcoming related to the waste management facilities causes a risk to food safety.
- Suitability and functionality of drainage systems in the food processing area.
- 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".
Operations comply with requirements.
- Food wastes and other wastes are stored adequately separated from manufacture and handling of food.
- Food wastes and other wastes are transferred to waste management areas as soon as possible, during the following production break or at the end of the production shift.
- The cleanliness of waste containers is looked after and the waste containers are suitable for their intended use.
- The general cleanliness and order of the waste management facilities is on a good level.
- The drainage system does not cause any risk of contamination to foodstuffs.
There are small issues with the operations which do not impair food safety or mislead consumers.
The grade can be Good e.g. in cases where:
- There are some minor shortcomings in the transfer of food wastes and other wastes to the waste management facilities.
- There are some minor shortcomings in the cleanliness of waste containers, but the waste containers are suitable for their intended use.
- There are some minor shortcomings in the general cleanliness and order of waste management facilities.
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 grade can be To be corrected e.g. in cases where:
- Food wastes and other wastes are stored at the establishment in a manner that impairs food safety.
- Waste containers are dirty and/or waste containers are not suitable for their intended use.
- The general cleanliness or order of the waste management facilities is not looked after.
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 grade can be Poor e.g. in cases where:
- Food wastes and other wastes are stored at the establishment in a manner that jeopardises food safety. For example, wastes are transferred from the production facilities to the waste management facilities only once a week.
- Waste in partly or completely open drain troughs runs from a contaminated area towards or into a clean area, particularly to an area where foodstuffs exposed to contamination are handled.
Legislation and guidelines (with any amendments) pertaining to the subject:
- Regulation (EC) No 852/2004 on the hygiene of foodstuffs
- Regulation (EC) No 853/2004 on hygiene rules for food of animal origin
- Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021.
Updates in version 2:
- Guideline 2123/04.02.00.01/2021 is replaced by guideline 10274
- Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene at establishments 795/2014 has been deleted
- Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 has been added.