03 Cleanliness of facilities, surfaces and equipment

All Oiva evaluation guidelines for registered food premises.

3.1 General Order and Cleanliness of Facilities

Guide/version: 2217/04.02.00.01/2021/5, valid from 1.7.2021

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 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.
  • With regard to outsourced cleaning activities, the evaluation can also be carried out based on the Annex to Guideline 1.6: "Adequacy and Suitability of Own-check", if the facilities cannot be inspected, for example because the cleaning service provider has locked the cleaning equipment storeroom.

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 space reserved for storage and maintenance of cleaning equipment, 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
  • 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.

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.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.

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.

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.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 and X
  • Finnish Food Act 297/2021.


Updates in version 5:

  • Controlling of the cleanliness of the facilities for the storage and maintenance of cleaning equipment has been added to guideline 3.1 instead of the previous guideline 3.3. Guideline 3.3 has been taken out of use
  • To be taken into consideration and matters to be control has been updated regarding the facilities for the storage and maintenance of cleaning equipment
  • Reference 852/2004 / EC; Annex, Chapter II X added
  • Number of the Finnish Food Act updated
  • Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, has been deleted
  • Reference to Evira's Guide on food hygiene in registered food premises has been deleted
  • Guideline No 2217/04.02.00.01/2021/5 replaces Guideline No 10211/4.

3.2 Cleanliness of Working Utensils, Equipment and cleaning equipment

Guide/version: 2218/04.02.00.01/2021/3, valid from 1.7.2021

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 17.1.
  • With regard to outsourced cleaning activities, the evaluation can also be carried out based on the Annex to Guideline 1.6: "Adequacy and Suitability of Own-check", if the cleaning equipment cannot be inspected, for example because the cleaning service provider has locked the cleaning equipment storeroom.

Matters to be controlled:

  • Cleanliness of working utensils (containers, cutting boards, knives, etc.) and equipment (ovens, stoves, cutters, refrigeration equipment, dishwasher, etc.)
  • Cleanliness and condition of cleaning equipment. 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.
  • 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 working utensils and equipment of the food premises are clean.

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 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.

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.

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 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.

There are deficiencies in the cleanliness of cleaning equipment that may impair 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 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.

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 297/2021.


Updates in version 3:

  • Name of the guideline has been updated
  • Controlling of the cleanliness and condition of cleaning equipment has been added to guideline 3.1 instead of the previous guideline 3.3. Guideline 3.3 has been taken out of use
  • The cleanliness and condition of cleaning equipment has been added to Matters to be controlled
  • Inspection of cleaning equipment when cleaning is outsourced has been added to the section To be taken into consideration
  • Indication to Guideline 17.1. has been updated
  • Number of Finnis Food Act has been updated
  • Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, has been deleted
  • Reference to Evira's Guide on food hygiene in registered food premises has been deleted
  • Guideline No 2218/04.02.00.01/2021/3 replaces Guideline No 10211/2.

3.5 Vermin and Other Animals

Guide/version: 2220/04.02.00.01/2021/5, valid from 1.7.2021

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 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 dog and domestic animals only have access to customer areas
  • 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.

There are no vermin or indications of the presence of vermin.
Assistance dogs and/or domestic animals only have access to customer area where they are allowed.

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 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 customer area 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.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.

Assistance dogs and/or domestic animals have access to areas where they are not allowed for example food processing area.

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.

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 297/2021
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 26 §
  • 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.


Updates in version 5

  • Guideline number 2220/04.02.00.01/2021/5 replaces Guideline number 10214/4.
  • Finnish Food Act: number 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 has been deleted.
  • Evira's Guide on food hygiene in registered food premises 16025: has been deleted.
  • Added to be corrected: till example that assistance dogs and/or domestic animals have access to areas where they are not allowed for example food processing area.
  • Updated: Assistance dogs and/or domestic animals only have access to customer area where they are allowed.

3.6 Waste Management

Guide/version: 2221/04.02.00.01/2021/3, valid from 1.7.2021

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.
  • Animal by-products in food retail stores and wholesale stores are evaluated in point 3.7 and 3.8.
  • With the revised legislation, the disposal of waste from food premises is only regulated by Regulation 852/2004 / EC of the European Parliament and of the Council on the hygiene of foodstuffs. According to the regulation, waste must be removed from rooms where food is present as quickly as possible, so as to avoid their accumulation. As quickly as possible means that waste is disposed often enough so that food safety is not compromised.

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).
  • 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.

Spoiled food and other waste are stored adequately separated from food handling areas and are transferred to waste management facilities with sufficient frequency so that the waste does not impair food safety.

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.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.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.

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.

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 297/2021.


Updates in version 3

  • Number of the Finnish Food Act updated
  • Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, has been deleted
  • Reference to Evira's Guide on food hygiene in registered food premises has been deleted
  • Part To be taken into consideration is updated
  • Part Excellent is updated
  • Guideline No 2221/04.02.00.01/2021/3 replaces Guideline No 10215/2.

3.7 Separation of By-products

Guide/version: 2222/04.02.00.01/2021/5, valid from 1.7.2021

To be taken into consideration:

  • This Guideline pertains to the handling of by-products in retail stores and wholesale stores.
  • This Guideline does not pertain to sale for consumption on the premises, to kitchens, institutional kitchens or catering businesses.
  • The use of by-products for feed is not evaluated based on this Guideline.
  • The matters related to the handling of by-products evaluated based on this Guideline affect the Oiva grade.
  • Matters related to the traceability of by-products and record keeping of small quantities are evaluated in accordance with Guideline 3.8 Traceability of By-products.

Matters to be controlled:

  • Matters related to the handling, storage and marking of by-products are to be inspected:
    • Storage of by-products
    • Separation of by-products and foodstuffs
    • Marking of collection containers for by-products ("not for human consumption" and "category 3")
    • 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.

By-products are stored in such a manner that food safety is not impaired by their storage. By-products are stored in marked containers than can be closed. The collection containers for by-products are marked according to requirements.

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.

By-products are stored in such a manner that food safety is not impaired by their storage. By-products are stored in marked containers than can be closed. There are minor shortcomings in the markings of collection containers for by-products.

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 storage of by-products impairs food safety.

By-products are not stored in marked containers than can be closed.

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 storage of by-products jeopardises food safety.

Legislation and guidelines pertaining to the topic:

  • Regulation of the European Parliament and of the Council, (EC) No 1069/2009, Article 4, Article 10(f), Articles 14 19, 21, 22 and 26
  • EU Commission Regulation 142/2011
  • Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004, Annex II, Chapter VI
  • Animal By-Product Act (517/2015)
  • Decree of the Ministry of Agriculture and Forestry on animal by-products 783/2015
  • Finnish Food Act 297/2021
  • Evira's Guide on former foodstuffs in stores 16088.


Updates in version 5

  • Number of the Finnish Food Act updated
  • Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, has been deleted
  • Reference to Evira's Guide on food hygiene in registered food premises has been deleted
  • Guideline No 2222/04.02.00.01/2021/5 replaces Guideline No 10216/4.

3.8 Traceability of By-products

Guide/version: 2223/04.02.00.01/2021/4, valid from 1.7.2021

This evaluation is not presented in the Oiva report, but only in the control report.

To be taken into consideration:

  • This Guideline pertains to the traceability of by-products in retail stores and wholesale stores as well as in transport of by-products originating from these stores.
  • This Guideline does not pertain to serving for consumption on the premises, to kitchens, institutional kitchens, catering businesses.
  • The Guideline does not apply to operators in remote areas (remote areas are defined in Decree 783/2015 of the Ministry of Agriculture and Forestry, Annex 4, Part 1).
  • Small quantities (quantity of by-products produced is at most 20 kg/week or 80 kg/month). Restrictions related to small quantities apply only to unprocessed by-products.
  • The matters related to the handling of by-products evaluated based on this Guideline do not affect the Oiva grade.
  • Sending by-products to be used as feed material is also evaluated in this Guideline.

Matters to be controlled:

  • Traceability of by-products
  • By-products are dispatched to a destination where they are, according to legislation, permitted to be dispatched
  • If the handling of by-products has been outsourced, the outsourced operations are to be evaluated to inspect that the responsibility between the operators and the transfer of responsibilities have been taken into account in the agreements.
  • Commercial documents related to the transport of by-products, or waste reports
  • The transport containers or the transport vehicle of by-products bear an identification marking during the transport (if possible to inspect in practice)
  • If the handling of by-products has been outsourced, by-products are delivered to an appropriately registered or approved carrier for transport.
  • Record keeping of small quantities
  • 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.

For example:

  • By-products are dispatched to a destination permitted by legislation.
  • The operator has a commercial document regarding the transport of by-products dispatched by the operator, or the operator has a waste report provided by the waste management company which presents the information related to the traceability of by-products.
  • The transport containers or the transport vehicle of by-products bear identification markings as required by legislation.
  • The carrier who transports by-products is an appropriately registered or approved operator.
  • The operator keeps records of small quantities of unprocessed by-products if operator takes advantage of the exemption for small quantities
  • The operator is registered as feed business operator if it delivers by-products for feed use.
  • Only by-products that are suitable for feed are delivered for feed use.

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

For example:

  • There are minor shortcomings in the commercial document or the waste report, but by-products are traceable.
  • There are minor shortcoming in the records of small quantities (e.g. records are only missing on a random basis).

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 clear issues with operations.

For example:

  • The commercial document or the waste report has shortcomings that result in by-products not being completely traceable.
  • The operator keeps records of small quantities, but the quantity of by-products exceeds the limit for small quantity (80 kg/month) frequently (during more than four months per year).
  • The operator is not registered as feed business operator even though it delivers by-products for feed use.

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 severe issues with operations, or the operator has failed to rectify the issues within the set period of time.

For example:

  • The operator shows complete disregard for or ignorance about the requirements of by-product legislation.
  • By-products that are not suitable for feed are delivered to feed use (for example they have gone bad).

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

  • Regulation of the European Parliament and of the Council (EC) No 1069/2009
  • EU Commission Regulation 142/2011
  • Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004, Annex II, Chapter VI
  • Animal By-Product Act 517/2015
  • Decree of the Ministry of Agriculture and Forestry on animal by-products 783/2015
  • Evira's Guideline on former foodstuffs in stores 16088
  • Finnish Food Authoritys Guideline 1.4.2019 Entisten elintarvikkeiden käyttö eläinten ruokinnassa (Use of former foodstuffs in feeding animals. Available only in Finnish and Swedish).


Updates in version 4

  • Number of the Finnish Food Act updated
  • Reference to Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, has been deleted
  • Part Excellent is updated
  • Guideline No 2223/04.02.00.01/2021/4 replaces Guideline No 10335/3.