In-House Control System for Selling Food Outdoors

IN-HOUSE CONTROL SYSTEM FOR SELLING FOOD OUTDOORS

(updated 12.6.2017)

Business name ______

Address ______

Telephone number ______

Person in charge ______

The City of Helsinki Food safety Unit must be notified if a significant change in the operation has occurred, there has been a change of operator, or if the operation has ceased or is suspended (for further information contact the Health Inspector on Duty, tel. 09- 310 14000).

1. Description of the operation
2. Goods delivery inspection
3. Food traceability
4. Food transport
5. Food storage
6. Equipment maintenance and storage
7. Food selling
8. Food handling and serving
9. Cleaning plan
10. Waste management
11. Pest control
12. Personnel
13. Dealing with complaints
14. Updating in-house control plan
15. Document storage
16. Person in charge

The City of Helsinki Food safety unit’s guidance for in-house control can be adapted to take the type and extent of the business operation into account.

Date ____/____20______

entrepreneur’s signature

Name of the inspector ______

Telephone number ______

E-mail

ACTIONS FOR IN-HOUSE CONTROL:

1.  DESCRIPTION OF THE OPERATION

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2.  GOODS DELIVERY INSPECTION

All food batches and their sensory quality should be inspected upon delivery.

In the inspection the condition of packaging and cleanness of the products should be checked. It should also be checked that the products are labeled (e.g., the date, origin and appropriate identification mark, if required) in both Finnish and Swedish. In case of perishable foodstuffs temperature of the food should be checked (see table of temperatures in appendix 1).

Actions if there are problems in the received foodstuff item (e.g., temperature exceeds limits, damaged, rotten, incomplete labeling etc.)

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Delivery inspection is recorded (how often and where):

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3.  FOOD TRACEABILITY

The food must be traceable back to each stage of production, manufacturing and distribution stage. The operator must be able to prove when and from where the food has been delivered. Information on the food labeling must be kept as long as the food is available or for sale.

Actions taken to ensure preservation of the original product information when selling a product:

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4.  FOOD TRANSPORT

Food products must be packed in such a way that any other objects in the car (e.g., square tent) do not damage or contaminate the food.

Transportating perishable food: Perishable foods that need to be stored in cool must be transported with cooling equipment, insulated cargo area or in other way cooled or insulated transport container, in order to keep the temperature of the food below 6 °C.

When transporting perishable food for more than two hours, the loading space or other transport space or vessel should be equipped with a recording temperature monitoring.

Temperature during transport is recorded (how often and where):

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Actions if the temperature limits are exceeded:

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5.  FOOD STORAGE

Food is stored (where):

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Temperature monitoring of the food storage (see table of the temperatures in appendix 1):

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Waste management plan of storage:

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Pest control plan of storage:

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6.  EQUIPMENT MAINTENANCE AND STORAGE

Equipment that is used outdoors is stored and maintained (where).

(if maintenance and storage of furniture take place in another operator’s premises,

a written agreement about the use of the premises must be attached to in house control).

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7.  FOOD SELLING

Monitoring food selling temperature: The temperature is measured from perishable foodstuff.
Temperature measurement results are recorded (how often and where):

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Actions if the temperature limits are exceeded:

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8.  FOOD HANDLING AND SERVING

The food is pre-prepared in an approved food establishment (the operator and address). (if pre-preparation takes place in a premises of another operator, a written agreement about use of the premises must be attached to in house control.):

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Our company deals with or serves the following cold unpackaged foods:

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Our company deals with or serves the following hot unpackaged food:

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Handling the food in the point of sale:

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Serving time (up to 4 hours) of hot products (above + 60˚C):

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Temperature monitoring of the food (see table of temperatures in appendix 1):

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Temperature measurement results are recorded (how often and where):

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Actions if the temperature is too high or too low (see table of temperatures in appendix 1):

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9. CLEANING PLAN

Cleaning of the point of sale, cleaning equipment (how and when) and waste management:

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Cleaning of the food storage and storing of the cleaning equipment:

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Cleaning of the equipment of the point of sale and storage of the cleaning equipment:

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10.  WASTE MANAGEMENT

In the point of sale the following waste is sorted:

compostable

waste cardboard paper

glass metal mixed waste

energy waste

fat, where delivered:______

else, what ______

In the point of sale it is monitored that waste is sorted correctly, waste bins are emptied daily and the waste containers are clean and undamaged.

Waste management in the area of sale should be monitored (e.g.,if waste bins are too full or garbage containers broken).

11.  PEST CONTROL

The occurrence of pests or their signs should be monitored constantly and if pests are found the actions are taken by oneself or by the representative of pest control company and notification should be sent to the person in charge of the sales area.

12.  PERSONNEL

Work clothes and their cleaning:

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Personnel certificates of competence in food hygiene and certificates of health status (if necessary) and their storage:

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Guidance of short-term employees:

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13.  DEALING WITH COMPLAINTS

Handling and recording customer complaints:

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IN SUSPECTED CASE OF FOOD POISONING A STATUTORY NOTIFICATION MUST BE MADE IMMEDIATELY to THE ON-CALL HEALTH INSPECTOR WHo GIVES INSTRUCTIONS FOR FURTHER ACTION.

·  Tel.: 09 310 14000 (Mon, Wed - Fri 9:00 – 12:00, Tue 12:00 – 15:00)

·  or in the web www.hel.fi/foodpoisoning food poisoning notification form on the right

14.  UPDATING IN-HOUSE CONTROL PLAN

In-house control plan will be updated

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15.  DOCUMENT STORAGE

Records of in house control system are kept for at least one year after handling the food or for at least one year after the minimum shelf life marked (where):

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Commercial documents (e.g., consignment notes, bills, receipts) should be kept as follows:

- Six months from the manufacture or delivery of the products when product does not have shelf life, the product is easily perishable or shelf life of the product is less than 3 months

- Shelf life + six months for products with a best before date.

Commercial documents are kept (where):

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16.  PERSON IN CHARGE

Task: / Person in charge:
Goods delivery inspection
Food transport
Food storage
Food selling
Food handling and serving
Cleaning plan
Waste management
Pest control
Personnel
Dealing with complaints
Updating in house control plan
Record

SELLING AND STORAGE TEMPERATURES FOR FOODSTUFFS Appendix 1

According to the regulations, the following temperatures must be maintained in handling, storage, selling and serving of foodstuffs that are microbiologically easily perishable

Foodstuff / Maximum storage temperature / Serving temperature
fresh fishery products, cooked and chilled products from crustaceans and molluscs, defrosted unprocessed fishery product / + 0... 2 oC
Cold smoked and salted raw fishery products, vacuum or modified atmosphere packed processed fishery products, roe / + 0... 3 oC
perishable foodstuff including milk, cream, sliced vegetables, meats, sausages, meat-based convenience food, live bivalve molluscs, kalakukko and milk-based products, the production of which does not include pasteurisation or equivalent treatment / +6 oC
microbiologically perishable milk-based products, that are at least pasteurized or similarly processed, excluding milk and cream / +8 oC
frozen food / -18 oC
or colder
food portions that are sold/served hot (sale/serving time max. 4 hours) / at least
+60 oC
foods that are served cold / not more than
+12 oC

The lower recommended temperatures set by the foodstuff manufacturer should be followed.

The temperature of food that is prepared by heating must be at +70 oC.

DELIVERY INSPECTION OF PRODUCTS Appendix 2

Year: ______

Date / Transport firm / Manufacturer/packer / Foodstuff / Temperature / Observations and further actions / Signature

TEMPERATURE MONITORING OF CHILLER AND FREEZER EQUIPMENT AND STORAGE Appendix 3

Year: ______

Equipment: ______

Date / Temperature / Observations and further actions / Signature

Appendix 4

TEMPERATURE MONITORING OF FOOD THAT MUST BE KEPT HOT OR COLD

Year: ______

Date / Foodstuff / Temperature / Observations and further actions / Signature

TEMPERATURE MONITORING OF TRANSPORTED FOOD

Appendix 5

Year: ______

Date / Foodstuff / Temperature / Observations and further actions / Signature

Appendix 6

REcruitment health check and other health check monitoring

Health check certificates are stored (where): ______

Date / Name of the employee / Recruitment health check carried out/date / Salmonella certificate/date

Appendix 7

MONITORING OF PERSONNEL TRAINING

Year: ______

Date / Name of the employee / Employee’s job title / Training received by the employee

Appendix 8

INFORMATION ABOUT THE HYGIENE REQUIREMENTS FOR PEOPLE HANDLING FOOD

It is important for personnel who handle food to look after hygiene carefully. Poor hygiene may spread infectious microbes from the hands, the throat or from work clothes to food, the consequence of which may be food poisoning.

Food premises must have a person who is in charge of taking care of the hygiene training for the personnel, supervises hygiene and the necessary health certificates for the personnel.

Certificates under the Communicable Diseases Act

Legislation

Under Section 20 of the Communicable Diseases Act (583/86) the employer shall demand that the employee gives a reliable account of not having a certain generally hazardous disease, if an employee carries out such tasks that are associated with a greater than usual risk of the spread of a communicable disease and in which tasks the consequences of such a communicable disease would be more serious than usually. Until giving such an account an employee may not work on foodstuffs premises handling unpacked, easily perishable foodstuffs.

Under the Decree on Communicable Diseases (786/86) the employer shall require an employee carrying out such tasks referred to in Section 20 of the Communicable Diseases Act to give an account of not having salmonellosis or respiratory tuberculosis. Under Ministry of Social Affairs and Health regulations (2003:1) an account is required from people who repeatedly handle easily perishable foodstuffs or the surfaces of such food with their bare hands. The checks are limited to people who work for the firm for a minimum of one month. Short-term employees must be given instruction on safe working habits and must be informed about the dangers of spreading infectious diseases so that those who have justifiable cause can get a health check.

Recruitment health check

In connection with recruitment, a health care professional will undertake a health check, which will include a stool test for salmonella if necessary. A salmonella examination is generally necessary if the person in question, or someone living in the same household, has had symptoms of diarrhoea within the last month. There is also reason to have this test if the person has been outside the Nordic countries within the last three months. However, the examination can be carried out for all personnel who handle easily perishable foodstuffs, at the business operator’s discretion, either following a trip abroad or at regular intervals. An account of the state of health, or a copy of this should be kept at the workplace, so that it is available for inspection by the Health Inspector.

Salmonella certificate

A stool sample for salmonella testing is to be given following a trip of more than three days outside the Nordic countries. Moreover, an interview and, if necessary, a clinical examination are justified if the person being checked thinks they should be away from work before the results of the check are ready, due to the state of their health or symptoms they have had while abroad. An account of the state of health, or a copy of this should be kept at the workplace, so that it is available for inspection by the Health Inspector.

Suspected food poisoning

Under Section 24 of the Food Act (23/06) operators in the food sector must inform the health protection authorities in suspected cases of food poisoning. In Helsinki notification must be made immediately to the Health Inspector on Duty, tel. (09) 310 14000, telefax (09) 310 31633, at the Helsinki Food safety unit.

Following notification of food poisoning, an inspection ordered by the Health Inspector will be carried out on the food premises. During this inspection the authorities will, for example, investigate the hygiene of the food premises and the ways the foodstuffs are handled, and the health certificates of the personnel will be inspected. Where necessary a public health nurse from the health authority will participate in the inspection, who will assess the need for taking stool samples. In this case the stool samples will be sent to health authority’s epidemiology unit at the Vallila Health Centre. The inspection should be agreed in advance with the public health care nurse, tel. (09) 3105 1222 or (09) 3105 1219.

The authorities will discuss amongst themselves and agree on any specific examination of those who have fallen ill, which will include the taking of stool samples, the taking of blood samples for any antibody tests, and possibly various virus investigations. In conjunction with this investigation the Health Inspector will take food samples if necessary. The sample amounts are 200 – 300 g/food item and this will be put into a clean dish, which will be marked with sufficient data for recognition purposes and the date. If the sample needs to be kept in the food premises before the sample is taken, it must be kept at a temperature of 0 - +8oC or frozen.

Further information is available from the Health Inspector on Duty or from the public health nurse at the epidemiology unit.