Oiva evaluation guidelines

The Oiva evaluation guidelines are intended for official use by the municipal food inspectors. The guidelines function as an aid to the inspectors when determining the Oiva grades. Companies can also utilise the guidelines to assist in the planning of their operations.

There are two sets of evaluation guidelines:

  1. for registered food premises, including sales, serving and industrial production of foodstuffs (cereals, vegetables, fruit, berries, drinks, processed foods, dietary supplements, special formulae for particular nutritional uses) as well as packing, transport and storage.
  2. for approved food establishments, including milk and dairy and meat product establishments as well as fishery and egg establishments.

Table of Contents - Oiva Evaluation Guidelines for registered food premises (pdf)
The table of contents can also be found in the subchapter of Oiva evaluation guidelines.

Table of Contents - Oiva Evaluation Guidelines for approved food establishments (pdf)
The table of contents can also be found in the subchapter of Oiva evaluation guidelines.

Registered food premises: ANNEX 1, Oiva Evaluation Guideline 6.2. Cold-stored Foods (pdf)
Content can also be found in 06 Food temperature management.

Registered food premises: ANNEX 1, Oiva Evaluation Guide 7. Temperature Requirements Related to Guidelines on Sale and Serving (pdf)
Content can also be found in 07 Sale and serving.

 

Page last updated 9/10/2021