15 Deliveries of food

All Oiva evaluation guidelines for registered food premises.

15.1 Reception of foods

Guide/version: 2242/04.02.00.01/2021/3, valid from 1.7.2021

To be taken into consideration:

Traceability is evaluated in sections 16.1, 16.2, 16.4, 16.8 and 16.9.

Activities related to inspections of foodstuffs at the reception stage are part of an operator's in-house control. These actions also include activities that the operator does not carry out itself but has delegated to another operator. It is irrelevant whether or not the food is physically in the possession of the operator – what is important is that the operator responsible (owner) for food lots conserned controls and manages in-house control checks of lots received. "Controls and manages" may thus also mean that the operator has delegated inspections of foodstuffs at the reception stage to another operator whose food establishment physically receives the food. A function designated to another operator may also be, for example, the transfer of a consignment from a transport vehicle to an operator's storage facilities at another address with "consignment notes". In such cases, access (key, access code, etc.), to the operator's storage facilities has been given to the transport company.

Naturally, food is also received by food establishments at times of the day when no representative of the consignee is present to receive the delivery of the food. In this case, inspections of foodstuffs at the reception ( -> the acceptance of delivery) should be carried out as soon as possible when the operator's staff is present, unless others have been authorised to do so.

It is recommended that section 12.6 be controlled at the same time.

Matters to be controlled:

It is recommended particular attention be paid to the information and labelling of food of animal origin received as EU internal markets trade deliveries.

Implementation of in-house control is evaluated by inspection, taking the nature and scope of operations into consideration:

• Practices in receiving food are consistent with planned adequate risk management, such as
  • Food reception temperature control = measurements of temperature of food before the delivery is accepted.
  • Temperature limits for different food categories.
  • Appropriate method for measuring temperatures (food received frozen, stored refrigerated, non-prepackaged, ready-heated, etc.).
  • Appropriaterecording of temperature measurements.
  • Checking of packagings to ensure intactness and external cleanliness.
  • Cleanness and suitability of wafters, transport boxes and for instance trolleys for food deliveries and storaging.
  • Checking whether the items corresponds to the information given in the 'delivery note' = whether the labels (names) correspond to the traceability information, whether what has been ordered has been delivered.
  • Traceability information may also be provided and stored solely in electronic form. If the operator receives the traceability information for the delivery batch in electronic form only, how can the operator verify that the traceability information is available at the time the operator takes delivery of the batch.
  • Health and identification marks.
    • The markings must be absolutely clear and legible leaving no room for interpretation.
  • Salmonella certificates (documents required by law to accompany food covered by special guarantees concerning salmonella, intra-EU trade) <-> traceability details of the corresponding lot of food. (See Oiva Evaluation Guidelines 12.6 ).
  • Reacting to any (visual) defects in conditions in food transport equipment upon receipt of food. Particular attention is recommended to be paid to the conditions under which food of animal origin is transported in EU internal trade.
  • Reaction to deviations.
  • Records of deviations.
  • Records of corrective actions related to deviations.
• Deviations <-> any notifications to suppliers of defective products, or "complaints".
• Complaints <-> what has been done to the lot of food concerned <-> link to the records of deviation or similar information and records.

The adequacy and suitability of in-house control and, where appropriate, the plan must be examined in accordance with Oiva Evaluation Guidelines 1.6 and its Annex “Adequacy and Suitability of Own-check Activities.”

Operations comply with requirements.

• Food reception practices comply with regulatory requirements.
• After the delivery is inspected at the reception of foodstuffs and accepted, only food that has been delivered to the establishment at the regulatory temperatures has been moved further into the premises.
• The food is checked and accepted into the premises in such a way that it is verified the cold chain is not interrupted or heated foods received are not allowed to cool down. Temperature management can be verified.
• Packagings and pallets are inspected regularly at the reception stage to verify they are intact and clean. Packagings and pallets not suitable are removed.

There are small issues with the operations that do not impair food safety or mislead consumers.

• The refrigerated or frozen foods to be received/which have been received remain in the reception area for so long that there is occasionally a possibility of their surface becoming too warm (or warm-deliveded food cools down too much).
• There are occasional shortcomings in verifying temperature management.
• Packaging is inspected to verify it is intact and clean, but transport containers or pallets are not checked. However, transport containers and pallets are never moved as such into the processing 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.

Major shortcomings include, for example:

• Inspections at the reception of foodstuffs are carried out randomly.
• Inspections at the reception of foodstuffs are carried out but there are no standard practices for them.
• Deliveries of food that have become too warm (refrigerated or frozen) after inspections at the reception of foodstuffs have been moved into the food establishment for use.
• Deviations detected at the reception of foodstuffs do not result in sufficient corrective actions.
• A significant number of records are missing.

There are issues with the operations that jeopardise food safety or seriously mislead the consumer, or the operator has failed to comply with the orders issued. These issues must be rectified with immediate effect.

Issues requiring immediate rectification include, for example:

• Significantly few or no inspections at the reception of foodstuffs are carried out.
• Packaging and pallets are not checked to verify they are intact and clean and any dirtiness is disregarded. Sand or soil on the bottom of packaging, transport containers and pallets, for example, is transferred to the storage and processing facilities.
• There are no records at all.

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

• Regulation 178/2002/EC of the European Parliament and of the Council laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, Articles 8, 11, 17, 18 and 19
• Regulation (EC) No 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs, Article 1(1), Article 3, Article 4, Annex II, Chapter IX
• Commission Implementing Regulation (EU) No 931/2011 on the traceability requirements set by Regulation (EC) No 178/2002 of the European Parliament and of the Council for food of animal origin
• Food Act 297/2021 6 §, 14 § 1 mom., 15 §
• Maa- ja metsätalousministeriön asetus elintarvikehygieniasta 318/2021 22 ja 23 §
• Finnish Food Authority Guidelines on the Hygiene of Registered Food Establishments 16025/6.

Updates to version 3 of the Guidelines:

• Guideline 10246 is replaced by guideline 2242/04.02.00.01 2021
• Food Act 297/2021 6 §, 14 § 1 mom., 15 §
• Maa- ja metsätalousministeriön asetus elintarvikehygieniasta 318/2021 22 ja 23 §.

15.3 Food dispatch and transport conditions

Guide/version: 2243/04.02.00.01/2021/4, valid from 1.7.2021

To be taken into consideration:

• If the transport operations are the responsibility of another company, the establishment/premises purchasing the transport services must, however, verify that the transport company has made the food establishment notification and is therefore subject to control. In addition, the in-house control of the establishment/premises purchasing the transport services must include a description of how transport is arranged.
• The temperature management of food transport is evaluated in section 15.4
• The information ("commercial documentation") of fishery products requiring freezing treatment due to parasite risk is evaluated in section 8.8. (Registered Food Premises)
• The compliance of international transport is evaluated in section 15.6
• The labelling of foods dispatched is evaluated in sections 13.1, 13.4 and 13.5
• Traceability is evaluated in sections 16.1, 16.2, 16.4, 16.8 and 16.9.

Activities related to dispatching food are part of an operator's in-house control, which also includes activities that the operator does not carry out itself but has delegated to another operator. It is irrelevant whether or not the food is physically in the possession of the operator – what is important is that the operator responsible (owner) for food controls and manages dispatch practices. "Controls and manages" may therefore also mean that the operator has delegated dispatching practices to another operator to whose establishment (e.g. cold storage facilities serving as a logistics centre or warehouse hotel) foods are physically delivered prior to dispatch to actual customers.

A function assigned to another operator may also be, for example, a independent transfer of a consignment from an operator's storage facilities to a transport vehicle with traceability infoormation attached ("consignment notes"). In such cases, access (key, access code, etc.), to the operator's storage facilities has been given to the transport company.

Naturally, food is also dispatched from food establishments at times of the day when the representative of the dispatching operator is not present at the time of dispatching the food delivery. Such activities must also be included in the operator's in-house control plan.

It is recommended that sections 8.8 (Registered Food Premises), 15.4 and 15.6 be controlled at the same time.

Matters to be controlled:

Implementation of in-house control is evaluated by inspection, taking the nature and scope of operations into consideration:

• Practices for managing the information on the food dispatched. (The actual traceability and labelling are evaluated in different Oiva evaluation points.)
  • For example, how the operator controls and verifies that the food (items) being dispatched is definitely what the customer ordered (for example country of origin information when it is required)
• Legibility of the health and identification marks on the foods dispatched.
• Method of delivery of the food information to the recipients (whether all the information needed by the recipient is included) and contents of information.
• Required temperature measurements (checks) and recordings.
• Practices in dispatching food are consistent with planned adequate risk management, such as
  • any indication of specific processing requirement (e.g. heating requirement for carcasses or meat) imposed by the authority, any information on the conditions and restrictions on foods (or items) for which the placing on the market is subject to specific conditions, an indication of the heat treatment of raw milk and raw cream.
  • foods for which the placing on the market is subject to specific conditions; management of labelling and segregation from other foods.
• Obligation of the retailer to ensure the origin of chicken eggs for sale in exceptional regions; Retailers in the exceptional regions referred to in Article 34 of Commission Regulation (EC) No 589/2008 shall ensure that the chicken eggs delivered to them in accordance with § 14 (1). Paragraph 2 of this Regulation comes from primary production sites which fulfill the obligations relating to salmonella surveillance.
• The establishment's other practices in dispatching food, such as
  • management of the temperature of the food being dispatched
  • container intactness and hygiene
  • intactness and hygiene of the loading space or transport container of the transport vehicle
  • adequate protection of the foods and segregation from other products being transported
  • cleanness and suitability of wafters, transport boxes and for instance trolleys for food deliveries and storaging.
• Records of deviation. Received complaints, i.e. received information on deviations detected in the foods dispatched (e.g. temperature, intactness and / or cleanness of the packaging, poorly protected non-prepackaged food).
• Response to deviations, corrective actions taken.

The adequacy and suitability of in-house control and, where appropriate, the plan must be verified in accordance with Oiva Evaluation Guidelines 1.6 and its Annex “Adequacy and suitability of own-check Activities”.

Operations comply with requirements.

• Food dispatch practices meet regulatory requirements.
• The food business operator (FBO) dispatches only food for which the establishment has been approved for (establishment approval).
• FBO only dispatches food the temperature of which complies with the regulations.
• The temperature management of the food at the dispatch stage can be verified.
• Packaging is checked for intactness and cleanliness. No defective packages are dispatched.

There are small issues with the operations that do not impair food safety or mislead consumers.

• The temperature management of the foods at the dispatch stage can be verified to a significant extent.
• The refrigerated or deep-frozen foods dispatched remain in the dispatch centre for so long that there is occasionally a possibility their surface becoming a bit too warm.

There are issues with the operations which impair food safety or mislead consumers. These issues must be rectified within a set period of time.

Major shortcomings include, for example:

• FBO has dispatched frozen food that has a significantly higher interior temperature than that specified in the provisions.
• FBO has dispatched refrigerated food with interior temperature higher than that specified in the provisions.
• When dispatching foods, the temperature of item and/or the intactness and cleanliness of the packaging are checked only randomly.
• Adequate protection and segregation of non-prepackaged food from other products transported are not always sufficiently implemented.
• FBO often dispatches packaged food in broken and/or dirty boxes and on dirty or broken pallets.
• There are no standard practices for dispatch.
• There is a significant lack of records and/or documents (for example, which company has transported the food).

There are issues with the operations that jeopardise food safety or seriously mislead the consumer, or the operator has failed to comply with the orders issued. These issues must be rectified with immediate effect.

Issues requiring immediate rectification include, for example:

• FBO has often dispatched deep-frozen food with a slightly higher surface temperature than that specified in the provisions.
• FBO has often dispatched refrigerated food at a core temperature higher than that specified in the provisions.
• Food (item) temperatures are not measured at the dispatch stage at all.
• Adequate protection and segregation of non-prepackaged food from other products transported are mostly not sufficiently implemented.
• FBO dispatches food in broken packaging/or packaging that are dirty on the surface.
• The information accompanying the consignments of food (items) does not take into consideration/mention (where appropriate) specific treatment requirements.
• There is no information and/or record for the consignment (temperature management, which company transported the food), what was dispatched and to whom.

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

• Regulation 178/2002/EC of the European Parliament and of the Council laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, Articles 8, 17, 18 and 19
• Regulation (EC) No 852/2004 of the European Parliament and of the Council on the hygiene of foodstuffs, Article 1(1), Article 3, Article 4, ANNEX II, CHAPTER IX
• Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin
• Commission Implementing Regulation (EU) No 931/2011 on the traceability requirements set by Regulation (EC) No 178/2002 of the European Parliament and of the Council for food of animal origin
• Commission Regulation (EY) 589/2008 34 art.
• Food Act 297/2021 6 §, 14 § 1 mom., 15 §
• Maa- ja metsätalousministeriön asetus elintarvikehygieniasta 318/2021 22, 23, 30, 36 ja 37 §.

Updates to version 4 of the Guidelines:

• Guideline 10308 is replaced by guideline 2243/04.02.00.01/2021
• Food Act 297/2021 6 §, 14 § 1 mom., 15 §
• Maa- ja metsätalousministeriön asetus elintarvikehygieniasta 318/2021 22, 23, 30, 36 ja 37 §
• Commission Regulation (EY) 589/2008 34 art.

15.4 Temperature Management in Food Transports

Guide/version: 2244/04.02.00.01/2021/6, valid from 2.1.2023

To be taken into consideration:

• This guideline is applied only when the products carried require cold or hot transport.
• Temperature management in national food transports that are made with ATP-classified transport equipment is also evaluated according to this guideline.
• To be applied as part of the control of an approved establishment to the transport conditions when control concerns food transport operations organised by the establishment, with the transports included in the approval of the establishment.
• When the approved establishment is not responsible for the transport operations it is required to have a transport agreement as well as a description in its own-check activities of organising the transports.
• When a carrier (a registered food premises) is responsible for the transport operations and insofar as the transport operations are not covered by the own-check activities of the approved establishment the transport conditions are evaluated as part of the control of the carrier (a registered food premises). In this case the evaluation does not concern the operation of the approved establishment, but the operation of the carrier, and the responsibility for controls rests with the authority that controls the carrier.
• Monitoring and recording equipment that meets the requirements laid down in the ATP Agreement and in the Commission's quick-freezing regulation must be used in transport operations covered by the ATP Agreement and in transports of quick-frozen products between two food establishments lasting more than 2 hours.
• In transports where a recording temperature-monitoring system is not required transport temperatures must be able to be monitored. In these cases the own-check activities shall present the means used to ensure that food temperatures stay within permissible limits.
• As concerns transports related to primary production, the transport of milk from a primary production premises is considered an operation of a food premises. All other transports of primary production products from a primary production premises are considered as primary production, and publication of the control results does not apply to them.
• Temperature control of dispatched carcasses is evaluated in point 6.7.

Matters to be controlled:

• Temperature management in food transports
• Permissible temperature deviations applied
• Records of temperature deviations and corrective actions
• Temperature monitoring system
• 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.

• Product-specific temperatures are under control in food transport.
• Temperature deviations during transport remain within the regulatory limits.
• Permissible temperature deviations may apply to combination loads, but even in that case unpackaged fresh fish is transported chilled in ice.
• A recording temperature monitoring system is used in food transports or means are presented in own-check for the management of the required temperatures.
• The measurement accuracy of the measurement equipment is controlled on a regular basis.

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 related to the temperature measurements referred to in own-check.

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:

• Transport temperatures frequently deviate by slightly more than the permissible limits.
• Unpackaged fresh fish is transported in combination loads without ice chilling.
• Monitoring and recording equipment that meets the requirements laid down in the Commission's quick-freezing regulation and in the ATP Agreement is not used in the transport of quick-frozen products and transport operations covered by the ATP Agreement.
• Temperature monitoring equipment is not calibrated on a regular basis in accordance with standards or the instructions of the equipment manufacturer.

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:

• The management of transport temperatures is not under control and nothing is being done to rectify matters. The cold chain breaks during transport. Hot foodstuffs cool down during transport.

Legislation and guidelines pertaining to the subject:

• Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, 852/2004/EC, Annex II, Chapters IV and IX
• Regulation of the European Parliament and of the Council on the specific hygiene rules for food of animal origin 853/2004/EC
• 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
• Agreement on the international carriage of perishable foodstuffs and on the special equipment to be used for such carriage 48/1981 (ATP Agreement)
• Finnish Food Act 297/2021
• Decree 818/2012 of the Ministry of Agriculture and Forestry on frozen foods
• Decree 318/2021 of the Ministry of Agriculture and Forestry on the hygiene of foodstuffs.
• Finnish Food Authority's Guide 980/04.02.00.01/2022/1 ”Instructions on food hygiene for registered food operations”.

Updates in version 6

• Added to the “To be taken into consideration”, that the temperature control in national food transports with ATP-classified transport equipment is also evaluated according to this guideline.
• Examples of self-check activities included in annex to guideline 1.6 were removed from the examples
• Reference to Finnish Food Authority's Guide on Instructions on food hygiene for registered food operations has been added.

15.6 Compliance of International Transport

Guide/version: 2184/04.02.00.01/2021/5, valid from 2.1.2023

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

To be taken into consideration:

• This Guideline is used when controlling ATP-classified transport equipment, i.e., transport equipment within the scope of the ATP Agreement. The International ATP Agreement pertains to the international carriage of perishable foodstuffs and to the special equipment used for such carriage. The compliance with the International ATP Agreement is checked in conjunction with controls of transports of foodstuffs. Other issues to do with transports of foodstuffs are evaluated in their respective evaluation points.
• In practice, almost all international land carriages of quick-frozen foodstuffs are ATP carriages. The majority of the carriages of chilled foodstuffs are also included within the scope of the agreement.
• The ATP Agreement primarily applies to land transport, but also sea crossings of less than 150 km without transloading are covered by the agreement.
• Although ATP-classified transport equipment is only used for national food transports, it must meet the requirements for transport equipment according to the ATP agreement. The requirements regarding the equipment according to the ATP agreement are also evaluated in accordance with this Guideline. In terms of transport temperatures, national food transports carried out with ATP-classified transport equipment comply with national temperature requirements, and temperature management is evaluated in point 15.4.
• If a transport equipment has been ATP classified abroad before it has been brought to Finland the foreign ATP certificate is valid for 6 months. During this time a Finnish ATP certificate must be applied for.
• Inspections of ATP-classified transport equipment are reported annually to the UN, and for the purpose of reporting, at least the following information and observations regarding the inspection must be carefully recorded either on line 15.6 of Vati or on the form found on the Finnish Food Agency's website and sent to the Registry Office of the Finnish Food Agency:
  • Type of transport equipment (truck, trailer, semi-trailer, container or other)
  • Registration number of transport equipment
  • Number and validity period of the ATP certificate
  • ATP class
  • The items included in the list of Matters to be controlled of this Guideline.

Temperatures during carriage according to the ATP Agreement:

• During carriage, a brief rise of the temperature of the surface of the foodstuffs of not more than + 3°C can occur during the defrosting of the evaporator of the refrigeration equipment.
• Perishable foodstuffs: the temperature of melting ice for fish, +2°C for minced meat, +4°C for game, +6°C or the temperature indicated on the documents for perishable foodstuffs, +7°C for red meat.
• Quick-frozen foodstuffs: -20°C for ice cream, -18°C for quick-frozen fish, fish products, molluscs and crustaceans, and all other quick-frozen foodstuffs.
• Frozen foodstuffs: -18°C for frozen fish, fish products, molluscs and crustaceans, 12°C for frozen foodstuffs and -10°C for butter.
• In carriages for quick-frozen foodstuffs temperatures have to be recorded. The temperature recording device for this purpose shall according to the ATP Agreement meet the requirements of EN 12830. If needed, the inspector can ask the food business operator for the recorded temperatures of a carriage if there is reason to suspect that the temperatures of the foodstuffs in that carriage have not been in the required temperature range or if this information is needed to evaluate the safety of the foodstuffs. If the inspector measures the temperatures of the foodstuffs, this needs to be carried out according to Annex 2 Appendix 2 of the Agreement.

Matters to be controlled:

• The ATP certificate of the transport equipment
• Correspondence of the ATP certificate and the data of the transport equipment
• Validation of the ATP classification and the markings
• The type plate of the transport equipment
• The wall structures and the seals
• The equipment is provided with a temperature recording device in carriages for quick-frozen foodstuffs
• Temperatures during international transport
• 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" (plan need not be carried in the vehicle).

Operations comply with requirements.

• The transport equipment has an ATP certificate which has been issued by its country of registration.
• The ATP certificate is consistent with the data of the transport equipment.
• The ATP classification and the markings are valid and up-to-date.
• The type plate of the transport equipment is easy to read (usually on the front wall outside the body).
• The wall structures are intact and clean.
• The seals are intact and clean.
• The equipment is provided with a temperature recording device in carriages for quick-frozen foodstuffs.
• Temperatures comply with the temperatures specified in the ATP Agreement.

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

• The wall structures are not completely clean and they show some signs of wear, but this does not endanger food safety.
• The seals are not completely clean and/or they show some damage, but this does not affect the temperature in the load area.
• The equipment is provided with a temperature recording device in carriages for quick-frozen foodstuffs.
• Temperatures comply with the ATP Agreement, a brief rise in the temperature of the surface of the foodstuffs of not more than + 3°C has occurred in international carriage of foodstuffs (during the defrosting of the evaporator of the refrigeration equipment).

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 transport equipment has an ATP certificate issued by its country of registration, but the ATP certificate is not consistent with the data of the transport equipment.
• The ATP classification and markings are out-of-date.
• The wall structures are damaged (e.g. a hole or a fracture).
• The seals are damaged.

Temperature deviations in international transport:

1. The temperature of quick-frozen foodstuffs is more than -15 °C.
2. A brief temperature deviation on the surface of the perishable foodstuffs compared with the temperature requirements defined in Annex 3 of the ATP Agreement is either more than 3 degrees, or no more than 3 degrees, but cannot be considered to be brief.

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.

• Transport equipment with ATP classification does not have an ATP certificate issued by its country of registration.
• There is no type plate on the transport equipment (usually on the front wall outside of the body).
• The wall structures are so badly damaged (e.g. a hole or a fracture) that the specified temperature is not achieved.
• The seals are so badly damaged that the specified temperature is not achieved.
• The temperature deviate from the temperatures defined in the ATP Agreement by more than 3 degrees.

Legislation and guidelines pertaining to the topic:

• Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for Such Carriage (48/1981)
• Decree (971/2006) of the Ministry of Social Affairs and Health on the National Implementation of the Agreement on the International Carriage of Perishable Foodstuffs and on the Special Equipment to be Used for such Carriage, amended by Decree 120/2010 of the Ministry of Agriculture and Forestry
• Finnish Food Act 297/2021, Section 22.

Changes/update of version 5:

• Clarified that the requirements for transport equipment according to the ATP agreement also apply to ATP-classified transport equipment that is used only for national food transport.
• Added to the To be taken into consideration section, that the temperature management of national transports made with ATP-classified transport equipment is evaluated in point 15.4.
• A list of things that must be recorded either in Vati or sent to the Finnish Food Agency on a separate form from the inspections of ATP transports has been added to the To be taken into consideration section.