Receiving foodstuffs of animal origin from other EU-member states is considered activity at the place of first arrival. Basic instructions for the operators are:
- The operator must send a report of commencing activity at the place of first arrival to Finnish Food Authority at least 14 days prior to commencing. See "Forms and instructions" below.
- The operator must compose a plan of in-house control and send it to Finnish Food Authority. In-house control (own-check) is control in the company planned, made and reported by the operators themselves.
- Foodstuffs of animal origin are only allowed to be received from EU-approved establishment. See: Approved establishments in EU-countries and
Approved establishments in the countries outside EU.
- Received foodstudffs of animal origin must be reported to Finnish Food Authority every month at the latest the 15th day of the following month. The report form is found from "Forms and instructions". See also e-form. On the report the foodstuffs must be categorized according to Finnish Food Authority´s list.
- The operator must have a place of first arrival, where the products are received primarily. The place of first arrival may be for example warehouse, shop or any premises that are accepted as food premises by the local food control authorities. The foodstuffs of animal origin received in the place of first arrivals must be checked at arrival as well as the accompanying documents. The accompanying documents must be available for official controls any time in the address stated at the report of commencing.
- Every lot of fresh and frozen pork, beef and poultry meat must be accompanied by a trade document according to Commission Regulation 1688/2005 Annex IV (see "Legislation") about salmonella guarantees and a laboratory result of negative salmonella testing. In addition to this the operator must conduct an in-house salmonella testing according to a plan based on risk assessment.
Requirement of salmonella examination does not concern
- consignments from Sweden or Norway,
- eggs, pork and beef that are intended for heat treatment in an establishment,
- broiler meat or eggs from Denmark or Iceland,
- turkey meat from Iceland.
However, all these must be accompanied by a trade document according to the Commission Regulation 1688/2005.