02 Suitability, adequacy and maintenance of facilities and equipment

All Oiva evaluation guidelines for registered food premises.

2.1 Suitability of Premises for Use as Food Premises

Guide/version: 2214/04.02.00.01/2021/4, valid from 1.7.2021

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

Matters to be controlled:

  • The facilities of the food premises (facilities for reception, storage, handling, cleaning equipment, dishwashing, 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
  • Adequacy of water supplies
  • 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 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.
  • The adequacy and suitability of own-check activities and, where appropriate, the plan is 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.

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, water supplies, 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.

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.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.

There are minor shortcomings in the suitability and/or adequacy of facilities other than the beforementioned.

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.

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 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.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.

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 297/2006 6 §
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 25 §
  • 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, 401/2001.


Updates in version 4:

  • Guideline 2214/04.02.00.01/2021/4 is replaced by guideline 10208/3
  • The number of the Food Act has been updated.
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 25 § has been added.
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 1367/2011 has been removed
  • Evira's Guide on food hygiene in registered food premises 16025: has been deleted
  • Cleaning equipment and dishwashing are included in the first item of matters to be controlled.

2.2 Condition of Premises

Guide/version: 2215/04.02.00.01/2021/4, valid from 1.7.2021

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
  • The adequacy and suitability of own-check activities and, where appropriate, the plan is 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 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.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.

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.

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.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 - III
  • Finnish Food Act 297/2021, Section 6
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 25 §.


Updates in version 4:

  • Guideline number 2216/04.02.00.01/2021/4 replaces Guideline number 10209/3.
  • Finnish Food Act: number has been updated.
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 /2021 25 § has been added
  • Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011 has been deleted.
  • Evira's Guide on food hygiene in registered food premises 16025: has been deleted.

2.3 Working Utensils, Fixtures and Equipment

Guide/version: 2216/04.02.00.01/2021/8, valid from 1.7.2021

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 m3. The requirements do not apply to retail cold storage, if the air temperature of storage can be measured by an easily legible thermometer, to the temperature control of retail cabinets or frozen food used as raw materials.

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
  • The adequacy and suitability of own-check activities and, where appropriate, the plan is 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 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.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.

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.

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.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 297/2021; 6 §
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021, 24 §
  • 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 quick-freezing and freezing of foodstuffs in food establishments, 16049.


Updates in version 8:

  • Guideline number 2216/04.02.00.01/2021/8 replaces Guideline number 10210/7.
  • 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.
  • Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, 3, 10. 15 §: has been deleted.
  • Evira's Guide on food hygiene in registered food premises 16025: has been deleted.
  • Added “To be taken into consideration”: The requirements of Commission Regulation 37/2005 on temperature-recording equipment do not apply to retail cold storage, if the air temperature of storage can be measured by an easily legible thermometer.