07 Sale and serving

All Oiva evaluation guidelines for registered food premises.

7.1 Separation of Different Product Groups and Hygiene During Sale and Serving

Guide/version: 2237/04.02.00.01/2021/5, valid from 1.7.2021

To be taken into consideration:

  • This Guideline pertains to sale in retail stores, and to serving and displaying for serving in catering establishments.
  • The displaying of unpackaged foods is to be primarily evaluated.
  • As concerns packaged foods, their locations with respect to products other than foods are also to be controlled.
  • This Guideline also pertains to the dispensing of food in e.g. hospitals and retirement homes.
  • Cleanliness is evaluated in point 3.1 General Order and Cleanliness of Facilities, and in point 3.2 Cleanliness of Working Utensils and Equipment
  • The sufficiency of droplet protection is primarily the responsibility of the operator. The inspector should, by means of inspection, interfere only with matters that clearly impair or endanger food safety.

Matters to be controlled:

  • Prevention of microbiological cross-contamination in counter-service sale.
  • Prevention of contamination of foods in sale and serving/displaying for serving.
  • 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.

Nothing to comment on as concerns the displaying of foods in connection with sale or serving/displaying for serving.

The sale of products other than foods does not result in impaired food safety with respect to the foods that are sold or displayed for serving.

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.

Unpackaged perishable foods are displayed in connection with sale or serving/displaying for serving in a manner that ensures they do not cause cross-contamination or they are adequately protected against other forms of contamination.

There are some minor shortcomings in the displaying of other foods in connection with sale, displaying for serving or serving.

The sale of products other than foods does not result in impaired food safety with respect to the foods that are sold or displayed for serving.

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.

Foods are displayed in connection with sale or serving/displaying for serving in a manner that results in them causing a risk of cross-contamination or they are at risk of becoming contaminated.

The sale of products other than foods results in impaired food safety with respect to the foods that are sold or served/displayed for serving.

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 displaying of foods for sale or serving jeopardises food hygiene.

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, 852/2004/EC, Article 4, Annex II, Chapter IX, point 3.
  • Finnish Food Act 297/2021 6 §.


Updates in version 5

  • Guideline number 2237/04.02.00.01/2021/5 replaces Guideline number 10229/4.
  • Finnish Food Act: number has been updated
  • Note! The Guideline does not pertain to á la carte serving has been removed.
  • Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011, Section 4, 12, 13: has been deleted.
  • Evira's Guides has been deleted.

7.2 Management of Shelf-life and Sale Period of Products in Sale of Foods

Guide/version: 2238/04.02.00.01/2021/5, valid from 1.7.2021

To be taken into consideration:
This Guideline primarily pertains to the surrounding conditions in the sale of perishable packaged or unpackaged foodstuffs and the temperatures of the foodstuffs during sale. Self-service refers to a system where the customers themselves can pick the food products during sale. Counter-service refers to food products being handed to the customers by sales assistants. In this Guideline

  • short-term refers to a maximum of 24 hours
  • A short-term temperature deviation of at most 3 °C
  • fishery products involving a particular risk of listeria refer to roe, and cold-smoked or gravad processed fish products packaged under vacuum or in a modified atmosphere.
  • the temperatures during sale defined in Section 23, 1-6 of Decree (318/2021) of the Ministry of Agriculture and Forestry are primarily applied to the "salad bars" of stores.

Surrounding temperatures during storage and food temperatures can be measured in connection with the evaluation. The Guideline contains a temperature table presented in Annex 2.

  • If the operator can demonstrate that food safety is not undermined, the operator may deviate from the temperature requirements laid down in section 23 of Decree of the Ministry of Agriculture and Forestry 318/2021.
    • This is demonstrated by carrying out stability studies, such as literature based evidence, mathematical modelling, laboratory studies or a combination of these.
    • The assessment scale for this instruction and the principle of short-term deviation described in this instruction will apply when checking the storage temperature requirement set by the operator.
  • If the operator can present the certificate of the manufacturer stating that cold storage is not needed for the preservation of the foodstuff (e.g. certain matured cheeses are not perishable foodstuffs), the temperatures during storage and sale laid down for perishable foodstuffs need not be applied to the storage of such foodstuffs.
  • Temperature management is not required in the storage or sale of otherwise unprocessed plant products that have been prepared for sale.

Matters to be controlled:

  • Sale period and shelf life
  • Surrounding temperatures in the sale of foodstuffs
  • Where necessary temperatures of foodstuffs
  • Filling of display cabinets
  • Temperature records in own-check activitites
  • Deviations in temperatures of foodstuffs sold cold or hot, corrective actions and records of corrective actions
  • 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.

Sale of foods

  • The management of sale periods and shelf-lives of foodstuffs is under control.
  • Surrounding temperatures in the sale of foodstuffs and the temperatures of foodstuffs meet the requirements laid down in legislation or temperature set by the operator.
  • The operator deviates from the temperature requirements laid down in section 23 of the Decree of the Ministry of Agriculture and Forestry 318/2021, but can demonstrate that food safety is not compromised.
  • The temperature measurements according to own-check activities have been carried out and recorded.
  • Deviations and corrective actions have been recorded. Corrective actions have been adequate and appropriate.

Foodstuffs kept cold for sale:

  • The temperature of foodstuffs requiring cold storage have increased by no more than 3 degrees from the specified surrounding temperature during storage or temperature set by the operator. However, the operator is able to demonstrate that the increase in the temperature of the food has been short-term.
  • The filling limits of refrigeration equipment have been observed.

Foodstuffs kept hot for sale:

  • There is a deviation of no more than 3 degrees in the temperatures of foods kept hot for sale (the temperature of the food is no less than 57°C) or temperature set by the operator.

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.

Sale of foods

  • The management of sale periods and shelf-lives of foodstuffs is under control.
  • There are some minor shortcomings related to the temperature measurements referred to in own-check activities.
  • There are some minor shortcomings in the records of deviations and corrective actions. Corrective actions have been adequate and appropriate.
  • The operator deviates from the temperature requirements laid down in section 23 of the Decree of the Ministry of Agriculture and Forestry 318/2021, but can demonstrate that food safety is not compromised.

Foodstuffs kept cold for sale:

  • The temperatures of products other than fishery products involving a particular risk of listeria have increased by no more than 3 degrees from the specified surrounding temperature during storage or temperature set by the operator. However, the operator is unable to demonstrate that the increase in the temperature of the food has been short-term.
  • There are some minor shortcomings as concerns the filling of refrigeration equipment.

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.

Sale of foods

  • Shortcomings that may impair food safety are found in the sale periods or shelf-lives of foodstuffs. For example, it is found during the inspection that some individual food products past their use-by date are kept for sale, used in the store for the preparation of food products, or sold in counter-service.
  • Temperature measurements have not been carried out as specified in the own-check activities.
  • Deviations and corrective actions have not been recorded. Corrective actions have been inadequate or have not been carried out.
  • The operator deviates from the temperature requirements laid down in section 23 of the Decree of the Ministry of Agriculture and Forestry 318/2021, but cannot demonstrate that food safety is not compromised.

Foodstuffs kept cold for sale:

  • The temperatures of fishery products involving a particular risk of listeria have increased by no more than 3 degrees from the specified surrounding temperature during storage or temperature set by the operator. However, the operator is unable to demonstrate that the increase in the temperature of the food has been short-term.
  • The temperatures of other foodstuffs requiring cold storage have increased by more than 3 degrees but by no more than 6 degrees from the specified surrounding temperature during storage or temperature set by the operator.
  • Refrigeration equipment is filled above the filling limit.

Foodstuffs kept hot for sale:

  • A temperature deviation of 3 – 10 degrees is found in the temperatures of foods sold hot referring the specified temperature for food or temperature set by the operator.

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.

Sale of foods

  • Products not fit for use as food are sold in the food premises. For example, foodstuffs past their use-by date are systematically kept for sale, used to prepare food or sold in counter-service.

Foodstuffs kept cold for sale:

  • The temperatures of fishery products involving a particular risk of listeria have increased by more than 3 degrees from the specified surrounding temperature during storage or temperature set by the operator.
  • The temperatures of other foodstuffs requiring cold storage have increased by more than 6 degrees from the specified surrounding temperature during storage or temperature set by the operator indicating a break in the cold chain of the foods.
  • Refrigeration equipment is filled above the filling limit.

Foodstuffs kept hot for sale:

  • A temperature deviation of more than 10 degrees from the specified temperature is found in the temperatures of foods kept hot for sale (the temperature of the food is 49°C or less) or temperature set by the operator.

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 No 853/2004/EC of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin, Annex III
  • Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC; Article 4 and Annex II, Chapter IX, point 5.
  • Commission Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs
  • Finnish Food Act 297/2021 6 §
  • Decree of the Ministry of Agriculture and Forestry on food 318/2021, 23 §
  • Finnish Food Authority's Guide "Microbiological criteria for foodstuffs, application of Commission Regulation (EC) 2073/2005".


Updates in version 5

  • Guideline number 2238/04.02.00.01/2021/5 replaces Guideline number 10230/4.
  • A short-term temperature deviation of at most 3 °C has been added
  • If the operator can demonstrate that food safety is not undermined, the operator may deviate from the temperature requirements laid down in section 23 of Decree of the Ministry of Agriculture and Forestry 138/2021 has been added
  • Finnish Food Act: number has been updated
  • Decree of the Ministry of Agriculture and Forestry on food hygiene in registered food premises, 1367/2011 has been deleted.
  • Evira's Guides has been deleted.
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 23 § has been added
  • Commission Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs has been added
  • Finnish Food Authority's Guide "Microbiological criteria for foodstuffs, application of Commission Regulation (EC) 2073/2005" has been added.

7.3 Management of Shelf-life and Sale Period of Products in Serving of Foods

Guide/version: 2239/04.02.00.01/2021/5, valid from 1.7.2021

To be taken into consideration:

  • This Guideline pertains to the temperatures of perishable foods being displayed for serving, or during serving. Displaying for serving refers to where the customers themselves can pick and choose the foods during serving. Serving in this Guideline refers to where the personnel dispenses the food to the customer. Where the food is dispensed to the customers from a serving line, the temperatures for serving specified in Section 23, point 1-6 of Decree (318/2021) of the Ministry of Agriculture and Forestry are applied to the foods, then can serving time be over than 4 hours.
  • The Guideline also pertains to the dispensing of food in e.g. hospitals and retirement homes. When meals are served on trays, the temperatures specified for food displayed for serving in Section 23, Point 7 of Decree (318/2021) of the Ministry of Agriculture and Forestry can be applied to the foods.
  • The operator shall know in advance the length of time that foods will be displayed for serving. If foods are displayed for serving for more than 4 h, Section 23, Point 1-6 of the Decree of the Ministry of Agriculture and Forestry (318/2021) is to be complied with and temperatures are to be evaluated according to the temperatures during sale referred to in Guideline 7.2.
  • If the operator complies for food displayed for serving temperature 12°C for food , the time for displaying the food for serving may not be longer than 4 hours.
  • Unpackaged perishable foodstuffs may only be displayed for serving once.
  • Temperatures of foodstuffs can be measured in connection with control. The Guideline contains a temperature table presented in Annex 2.
  • If the operator can demonstrate that food safety is not undermined, the operator may deviate from the temperature requirements laid down in section 23 of Decree of the Ministry of Agriculture and Forestry 318/2021.
    • This is demonstrated by carrying out stability studies, such as literature based evidence, mathematical modelling, laboratory studies or a combination of these.
    • The assessment scale for this instruction and the principle of short-term deviation described in this instruction will apply when checking the storage temperature requirement set by the operator.

In this Guideline

  • short-term refers to a maximum of 24 hours and
  • a short-term temperature deviation of at most 3 °C; and
  • fishery products involving a particular risk of listeria refer to roe, and cold-smoked or gravad fish products packaged under vacuum or in a modified atmosphere.

Matters to be controlled:

  • Times for displaying food for serving
  • Temperatures specified in section 23 of Decree (318/2021) of the Ministry of Agriculture and Forestry for temperatures during sale or displaying for serving.
  • Temperature records in own-check activities
  • Deviations in temperatures of foodstuffs displayed cold or hot for serving/dispensed cold or hot, corrective actions and records of corrective actions
  • 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.

Dispensing food or displaying food for serving

  • The management of the times for displaying food for serving is under control.
  • The serving or storage temperatures of foods meet the requirements laid down in legislation or temperature requirement set by the operator.
  • The operator deviates from the temperature requirements laid down in section 23 of the Decree of the Ministry of Agriculture and Forestry 318/2021, but can demonstrate that food safety is not compromised.
  • The temperature measurements referred to in the own-check activities have been carried out and recorded.
  • Deviations and corrective actions have been recorded. Corrective actions have been adequate and appropriate.

Foods displayed cold for serving:

  • The temperatures of the foods have increased to no more than +12°C during displaying for serving or temperature requirement set by the operator.

Foods dispensed cold:

  • The temperatures of foods requiring cold storage have increased by no more than 3 degrees from the specified surrounding temperature during storage or temperature requirement set by the operator. However, the operator is able to demonstrate that the increase in the temperature of the food has been short-term.

Foods displayed hot for serving or dispensed hot:

  • There is a deviation of no more than 3 degrees in the temperatures of foods displayed hot for serving/dispensed hot (the temperature of the food is no less than 57°C) or temperature requirement set by the operator.

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.

Dispensing or displaying food for serving

  • There are some minor shortcomings related to the temperature measurements referred to in the own-check activities.
  • The management of the times for displaying food for serving is under control.
  • There are some minor shortcomings in the records of deviations and corrective actions. However, corrective actions have been adequate and appropriate.
  • The operator deviates from the temperature requirements laid down in section 23 of the Decree of the Ministry of Agriculture and Forestry 318/2021, but can demonstrate that food safety is not compromised.

Foods dispensed cold:

  • The temperatures of products other than fishery products involving a particular risk of listeria have increased by no more than 3 degrees from the specified surrounding temperature during storage. However, the operator is unable to demonstrate that the increase in the temperature of the food has been short-term.

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.

Dispensing or displaying food for serving

  • Shortcomings that may impair food safety are found in the time periods foods are displayed for serving.
  • Perishable unpackaged foods are displayed for serving more than once.
  • Temperature measurements have not been carried out as specified in the own-check activities.
  • Deviations and corrective actions have not been recorded. Corrective actions have been inadequate or have not been carried out.
  • The operator deviates from the temperature requirements laid down in section 23 of the Decree of the Ministry of Agriculture and Forestry 318/2021, but cannot demonstrate that food safety is not compromised.

Foods displayed cold for serving:

  • The temperatures of the foods have increased to no more than +15°C during displaying for serving or no more than 3 degrees from temperature requirement set by the operator.

Foods dispensed cold:

  • The temperatures of fishery products involving a particular risk of listeria have increased by no more than 3 degrees from the specified surrounding temperature during storage or temperature requirement set by the operator.
  • However, the operator is unable to demonstrate that the increase in the temperature of the food has been short-term.
  • The temperatures of other foods requiring cold storage have increased by more than 3 degrees but by no more than 6 degrees from the specified surrounding temperature during storage or temperature requirement set by the operator.

Foods displayed hot for serving or dispensed hot:

  • A temperature deviation of 3 – 10 degrees is found in the temperatures of foods displayed hot for serving/dispensed hot or in the temperature requirement set by the operator.

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.

Dispensing food or displaying food for serving

  • Products not fit for use as food are displayed for serving in the food premises.

Foods displayed cold for serving:

  • The temperatures of the foods have increased to more than +15°C during displaying for serving or more than 3 degrees temperature requirement set by the operator.

Foods dispensed cold:

  • The temperatures of fishery products involving a particular risk of listeria have increased by more than 3 degrees from the specified surrounding temperature during storage or temperature requirement set by the operator.
  • The temperatures of other foods requiring cold storage have increased by more than 6 degrees from the specified surrounding temperature during storage or temperature requirement set by the operator indicating a break in the cold chain of the foodstuffs.

Foods displayed hot for serving or dispensed hot:

  • A temperature deviation of more than 10 degrees from the temperature specified for food displayed hot for serving/dispensed hot is found in the temperatures of foods (the temperature of the food is 49°C or less) or temperature requirement set by the operator.

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, 852/2004/EC; Article 4 and Annex II, Chapter IX, point 5.
  • Commission Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs, Annex II
  • Finnish Food Act 297/2021 6 §
  • Decree of the Ministry of Agriculture and Forestry on food 318/2021, 23 §
  • Finnish Food Authority's Guide "Microbiological criteria for foodstuffs, application of Commission Regulation (EC) 2073/2005".


Updates in version 5

  • “To be taken into consideration” has been updated
  • Guideline number 2239/04.02.00.01/2021/5 replaces Guideline number 10231/4.
  • If the operator can demonstrate that food safety is not undermined, the operator may deviate from the temperature requirements laid down in section 23 of Decree of the Ministry of Agriculture and Forestry 318/2021
  • “In this Guideline” has been added
    • short-term refers to a maximum of 24 hours and
    • a short-term temperature deviation of at most 3 °C; and
    • fishery products involving a particular risk of listeria refer to roe, and cold-smoked or gravad fish products packaged under vacuum or in a modified atmosphere.
  • Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC; Annex II, Chapter IX, point 5 has been added.
  • Commission Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs has been added
  • Finnish Food Act: number has been updated
  • Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 23 § 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 Guides has been deleted.
  • Finnish Food Authority's Guide "Microbiological criteria for foodstuffs, application of Commission Regulation (EC) 2073/2005.

ANNEX 2, Oiva Evaluation Guide, 7. Temperature Requirements Related to Guidelines on Sale and Serving

Temperatures during sale

Food product

 

Legislation
Section 23 of the Decree of the Ministry of Agriculture and Forestry 318/2021, with the exception of fresh unpackaged  fishery products, for which provisions are laid down in EC No. 853/2004

Measured temperature of food and Oiva grade

FISHERY PRODUCTS

  • Fresh unpackaged fishery products

Temperature of melting ice (max. 2˚C)

 

0 – 2 ˚C => EXCELLENT

2 – 5 ˚C => EXCELLENT, if increase in temperature can be demonstrated to have been short-term

2 – 5 ˚C => GOOD, if increase in temperature cannot be demonstrated to have been short-term

5,1 – 8 ˚C => TO BE CORRECTED

> 8 ˚C => POOR

  • Fresh packaged  fishery products
  • Thawed unprocessed fishery products
  • Non-vacuum or MAP packaged cold-smoked or gravad fishery products
  • Vacuum or MAP packaged fresh fishery products
  • Other vacuum or MAP packaged processed fishery products
    Cooked and chilled crustacean and mollusc products

0 – 3 ˚C

 

0 – 3 ˚C => EXCELLENT

3 – 6 ˚C => EXCELLENT, if increase in temperature can be demonstrated to have been short-term

3 – 6 ˚C => GOOD, if increase in temperature cannot be demonstrated to have been short-term

6,1 – 9 ˚C => TO BE CORRECTED

> 9 ˚C => POOR

Fishery products involving a particular risk of listeria

  • Vacuum or MAP packaged cold-smoked or gravad fish products
  • Salted roe

0 – 3 ˚C

 

0 – 3 ˚C => EXCELLENT

3 – 6 ˚C => EXCELLENT, if increase in temperature can be demonstrated to have been short-term

3 – 6 ˚C => TO BE CORRECTED, if increase in temperature cannot be demonstrated to have been short-term

> 6 ˚C => POOR

  • Other processed fishery products
  • Kalakukko – fish and pork pie
  • Sushi
  • Live bivalve molluscs

max. 6˚C

0 – 6 ˚C => EXCELLENT

6 – 9 ˚C => EXCELLENT, if increase in temperature can be demonstrated to have been short-term

6 – 9 ˚C => GOOD, if increase in temperature cannot be demonstrated to have been short-term

9,1 – 12 ˚C => TO BE CORRECTED

> 12 ˚C => POOR

MEAT AND MEAT PRODUCTS

  • Minced meat
  • Ground liver

max. 4˚C

0 – 4 ˚C => EXCELLENT

4 – 7 ˚C => EXCELLENT, if increase in temperature can be demonstrated to have been short-term

4 – 7 ˚C => GOOD, if increase in temperature cannot be demonstrated to have been short-term

7,1 – 10 ˚C => TO BE CORRECTED

> 10 ˚C => POOR

  • Raw meat and offal
  • Meat preparations
  • Meat products and processed meat (cold cuts, sausages, processed foods made from meat, etc.)

max. 6˚C

0 – 6 ˚C => EXCELLENT

6 – 9 ˚C => EXCELLENT, if increase in temperature can be demonstrated to have been short-term

6 – 9 ˚C => GOOD, if increase in temperature cannot be demonstrated to have been short-term

9,1 – 12 ˚C => TO BE CORRECTED

> 12 ˚C => POOR

MILK AND MILK-BASED PRODUCTS

  • Milk and cream
  • Raw milk and raw cream
  • Milk-based products manufactured without pasteurisation or any other, at least comparable process (for example fresh colostrum and cream cheeses made from raw milk).

max. 6˚C

0 – 6 ˚C => EXCELLENT

6 – 9 ˚C => EXCELLENT, if increase in temperature can be demonstrated to have been short-term

6 – 9 ˚C => GOOD, if increase in temperature cannot be demonstrated to have been short-term

9,1 – 12 ˚C => TO BE CORRECTED

> 12 ˚C => POOR

  • Milk-based products manufactured with at least pasteurisation or some other comparable process (for example milk beverages, cooking creams, sour milk, yoghurts, nordic kind of sour milk “viili” and cheeses).

max. 8˚C

0 – 8 ˚C => EXCELLENT

8 – 11 ˚C => EXCELLENT, if increase in temperature can be demonstrated to have been short-term

8 – 11 ˚C => GOOD, if increase in temperature cannot be demonstrated to have been short-term

11,1 – 14 ˚C => TO BE CORRECTED

> 14 ˚C => POOR

FOOD PRODUCT

  • insects
  • e.g. sprouts, cut vegetables

max. 6˚C

0 – 6 ˚C => EXCELLENT

6 – 9 ˚C => EXCELLENT, if increase in temperature can be demonstrated to have been short-term

6 – 9 ˚C => GOOD, if increase in temperature cannot be demonstrated to have been short-term

9,1 – 12 ˚C => TO BE CORRECTED

> 12 ˚C => POOR

  • Pasteurized berry, fruit and vegetable juices

max. 8˚C

0 – 8 ˚C => EXCELLENT

8 – 11 ˚C => EXCELLENT, if increase in temperature can be demonstrated to have been short-term

8 – 11 ˚C => GOOD, if increase in temperature cannot be demonstrated to have been short-term

11,1 – 14 ˚C => TO BE CORRECTED

> 14 ˚C => POOR

  • Foods sold hot

min. +60˚C

>57˚C => EXCELLENT

50 – 57 ˚C => TO BE CORRECTED

≤ 49˚C => POOR

TEMPERATURES DURING DISPLAYING FOR SERVING

Foods displayed cold for serving

max. +12˚C

12˚C => EXCELLENT

12,1 – 15 ˚C => TO BE CORRECTED

>15˚C => POOR

Foods displayed hot for serving

min. +60˚C

>57˚C => EXCELLENT

50 – 57 ˚C => TO BE CORRECTED

≤ 49˚C => POOR

Updates in version 3

  • Temperature requirements has been updated to meet the requirements laid down in section 23 of Decree of the Ministry of Agriculture and Forestry 318/2021 and examples has been added.