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In-house control

Elintarvikelaki 23/2006

In-house control is obligatory and regulated by law. It covers all those involved in
importing, exporting, producing, manufacturing, packing, serving, trading or otherwise
handling foodstuffs.

Those operating the facility must recognize the hygiene risks in the facility related to working
with foodstuffs. To minimize these risks a plan should be drawn up and implemented.

It is recommended that an in-house control plan should be prepared using the HACCP-
method. HACCP comes from the words Hazard Analysis & Critical Control Points. The
critical control point is any phase during the preparation or handling of foodstuffs in which a
mistake could cause a safety risk.

The basic principles in HACCP are:


*to recognize the risks in all phases of manufacturing and distribution
*to determine critical control points and control methods (for example by measuring
temperatures)
*to determine acceptable critical values
*to determine procedures, if critical values are not met
*to keep a record of all measurements

More information about in-house control can be obtained from:


* health inspectors (Environmental Protection Department) puh. (03) 3147 3219
* internet http://www.tampere.fi/ytoteto/yva/ohje/

In-house control should include (when applicable) the


following topics:

1. Description of activities and rooms in the foodstuffs facility.


2. Description of the duties of the personnel and their areas of responsibility.
3. Checking of incoming foodstuffs.
- Check the condition of foodstuffs and packages, packaging and date markings and
the incoming temperature of easily spoilable foodstuffs. Record measurings,
remarks and actions taken.
4. Storage time checking.
- Check dated products daily.
5. Temperature control of cold storage equipment.
- Cold rooms and vitrines < 8°C
- Freezing facilities < -18°C
- Record measurings, remarks and actions taken.
6. Temperature control of cooking, cooling, reheating and serving.
- Hot foods > 60°C
- When reheating foodstuff the temperature must rise thoroughly > 70°C
- Check temperatures periodically
- maximum serving time for foodstuff is app. 2 hours
- Record measurings, remarks and actions taken.
7. Sanitation plan.
- Objects to be cleaned, cleaning frequency,
cleaning methods and detergents.
8. Sanitation control.
- Check visual cleanliness daily. Confirm the result from time to time using micro-
biological methods.
9. Waste management.
10. Pest control plan.
11. Personnel training in hygiene and in-house control.
12. Complaints from customers.
13. In-house control document storage.
- Record complaints, reasons and actions taken.
14. Reviewing the in-house control plan.
- Review the plan regularly and especially following any changes in activities.
15. Plan for withdrawal of foodstuffs.
- Write down person responsible, plan how to withdraw those foodstuffs which are
dangerous to consumers, plan how to inform consumers about the health risk and
provide information on contacting the authorities.

Write down all the measurements and action taken when critical values are not met.

When foodstuffs of animal origin are involved, the provisions of Hygienialaki 1195/96 and
Hygienia-asetus 1336/96 must be observed.