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Environmental Centre
Date____ / ____ 20___
OWN-CHECK PLAN FOR SMALL CATERING PLACES
1.
SITE
Name
Address
Entrepreneur
tel.
Person responsible for owncheck plan
tel.
Real-estate management
tel.
Real-estate manager
tel.
GENERAL INFORMATION
Number of employees
Number of customer places
Number of portions on weekdays
/day
on weekends
/day
Portion types:
2.
BUYING OF FOODSTUFFS
Foodstuffs are bought
Food group
times/week.
Buying place
Fetched (X)
Meat products
Fish products
Dairy products
Baked goods
Other foodstuffs
2.1
Foodstuffs fetched oneself
When purchasing foodstuffs, check:
 sensory quality
- for example, vegetables are fresh and of good quality
 labeling (date and packing)
- there is as much time as possible until the use-by or best-before date
- labeling is in Finnish and Swedish
 condition of packages
- packages are undamaged and clean, cans are not chipped or swollen
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Delivered (X)
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Foodstuffs requiring cold-storage are transported in coolers as fast as possible to the destination
where they are immediately put in refrigeration equipment.
2.2
Supplier delivers the foodstuffs
When receiving foodstuffs, check immediately:
 sensory quality
 labeling (date and packing)
 condition of packages
 product temperature
If one of the above is faulty, the product is returned/the product is not accepted. Action taken is entered in the
delivery note or Action form (appendix 1).
3.
PRESERVATION OF FOODSTUFFS
Preservation of foodstuffs shall account for:
 temperature of refrigeration equipment
 placing and protecting foodstuffs
 use-by or best-before date
3.1
Temperature of refrigeration equipment
The temperature of refrigeration equipment is assessed daily and entered _________ times/week in the Refrigeration equipment temperature form (appendix 2) or notebook.
Entering the temperatures of refrigeration equipment is the responsibility of
__________________________________________________________________________________________.
In addition to own fixed thermometers, refrigeration equipment shall have separate thermometers.
Storing temperatures of foodstuffs:
perishable products, e.g., milk, cold cuts, prepared food, fresh meat
perishable milk-based products whose preparation includes at least pasteurization or corresponding processing (e.g., cheese, yogurt and quark)
fresh fishing products
cold-smoked and rawpickled fishing products and vacuum- and gas-packed
fish products
ground meat and ground liver
frozen food
at max. +6 °C
at max. +8 °C
temperature of melting ice
0 - +3 °C
at max. +4 °C
at min. -18 °C
If the temperature of the device does not meet with the requirements, the fault is analyzed and repaired, and
the usability of the products is assessed. Actions taken: what was done with the foodstuffs and, for example,
repair of the device, are entered into the Temperature form (appendix 2) or notebook. When required, the realestate management is contacted.
3.2
Placing and protecting foodstuffs
Keep cooked (e.g., creamed potatoes, opened ham packages) and raw foodstuffs (e.g., vegetables) in separate
refrigeration equipment to the extent possible. If the products in question are kept in the same refrigeration
equipment, keep raw foodstuffs on the lower shelves and done/cooked on the upper shelves.
Keep only the daily requirement in the cold drawer. Do not add products into the containers in the drawer during
the day: replace the containers with clean ones when they are empty.
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Places where different product groups are kept are presented in the table below:
Refrigeration equipment
Storing temperature ( C) Products
When placing foodstuffs in the freezer or cold-storage room, ensure that air circulation is sufficient. Do not overfill the freezer.
Protect the products with plastic wrap, lids, etc., in order to prevent drying, dirtying, and strange odors and
tastes. Empty opened cans immediately into containers with lid and mark the date of opening the cans. Keep
dry food and unopened cans in shelves.
3.3
Use-by date (viimeinen käyttöpäivä) or best-before date (parasta ennen)
Do not use foodstuffs after their use-by date. Opening a food package shortens its shelf life. If an opened package is not soon used entirely, mark on it the date it was opened.
The package size is in proportion to consumption. In case of low consumption, small package sizes are acquired
(e.g., canned foods).
Use the foodstuffs in the order based on date labels. Check the date labels on a daily basis and dispose of outdated products. When freezing foodstuffs, mark the date of freezing.
4.
PREPARING AND SERVING FOOD
Always wash your hands before starting to work as well as in between work phases.
4.1
Preparations
Use different cutting boards for raw and done products and for vegetables. Replace worn cutting boards with
new ones. Do not use wooden cutting boards.
After handling raw meat/chicken and fish, carefully wash all the tools and cutting board used.
Cover the wooden butcher block with plastic when handling meat or exchange them to clean ones.
Wash all vegetables carefully before handling them. Chop only as much salad vegetables as you need for one
day.
4.2
Preparing and serving food
Handle done and raw foodstuffs separately. Ensure sensory quality of products before taking them into use.
Cooking, heating and serving temperatures of foods:
Cooking temperature of food
Cooking temperature of poultry
Reheating temperature of refrigerated food (below +6 C) before serving
Serving temperature of hot food
Serving temperature of cold food
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above +70 C
above +75 C
above +70 C
above +60 C
below +12 C
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Fast circulation of prepared foods is important. You can only reheat prepared food once. When reheating, be
sure that the temperature is at least +70 °C before serving. Unpacked perishable foodstuffs may not be served
for more than 4 hours. After serving, warm and cold products must be disposed of.
Deep-fry oil must be replaced
4.3
times/week
Cooling down
If you cool down cooked food, its temperature must fall to +6 °C or below that in at max. four hours. Food that
has been offered to customers can't be refrigerated.
To ensure successful cooling down, measure the start-up and final temperatures. Enter the temperatures on the
Cooling down Monitoring form (appendix 3). Measure and record the temperatures regularly.
When cooling down, the temperate is measured
times/month.
The following products are cooled down:
When cooling down food, the following equipment is used:
refrigerator
separate, sufficiently efficient cooling down equipment
ice pack (small quantities)
something else, what
Mark the date of preparation on cooled down products. Keep the products protected, below +6 °C. Use refrigerated foods as fast as possible. Cooled down products can be frozen. When cooling down products, mark the date
of preparation/cooling down on them.
4.4
Special diets and allergens
Examples of special diets consist of, among others, gluten-free, lactose-free and various kinds of allergy diets.
Be sure to prepare portions of special diets separately from other foods and use separate and clean kitchen
utensils. Read the product specifications of raw products you are using especially carefully and keep the raw
materials closed and separate from other products. When preparing food, make sure that the raw materials do
not include ingredients incompatible with the special diet in question.
If portions of special diets are prepared in the kitchen, these operations shall be described in a separate appendix (appendix 5).
4.5
Traceability
Food business operators must be able to identify every supplier from whom they have been supplied with a food
or raw material. Own-check plan must contain a description of how the traceability of the foodstuffs and rawmaterials is ensured. Practically this is done by keeping record of where the foodstuffs and raw-materials are
bought. If the foodstuffs will be resold to other companies, food business operators must have a register of clients and sold foodstuff. If the foodstuffs are sold to final consumers this information is unnecessary. A good rule
for traceability is “one step back-one step forward”.
Traceability can be based on any well-proven method. If business is small-scale, easiest way is to save all the
receipts and other documents from food buying and delivering. Documents and receipts must be kept in order.
Traceability in our company is based on:
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
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5.
WASHING THE DISHES
The following temperatures are used in the dishwasher:
- prewash with warm water 30 – 35 C
- actual wash with hot water 60 – 65 C
- rinse with hot water 85 – 90 C
Clean the dishwasher regularly. If the dishes are not impeccably clean after washing, find out why not and fix
the problem. Enter the action on the Action form (appendix 1).
Ensure the tidiness and order of the dish-washing place on a daily basis. Dry the dishes and put them in their
proper places.
6.
CLEANING
When cleaning the kitchen, use separate cleaning equipment for kitchen. Don't use same equipment for kitchen
and customer area and the toilets. Keep the kitchens cleaning equipment in
___________________________________________________________________________________________.
Cleaning takes place according to the cleaning program (appendix 4).
Objects cleaned less frequently than once a week (e.g., grease filters, defrosting freezers) are recorded. Enter
the actions on the Action form (appendix 1).
Regularly remove unnecessary objects and empty plastic packages (e.g., ham packages and tomato-sauce containers) from the food premises.
7.
WASTE MANAGEMENT
Take the garbage out at least once a day and wash the waste container when required; however, at least once a
week.
There must be a sufficient number of waste containers and they must be emptied often enough.
Used deep-fry oil is delivered to ____________________________________________________________.
8.
PEST CONTROL
Regularly monitor whether there are pests on the premises. If there are pests on the premises (e.g., moths,
beetles, mice, rats), take all the contaminated foodstuffs out, put them in the waste container and carefully
clean the premises. When required, spray pesticide—available at hardware and convenience stores—on surfaces.
After spraying the surfaces with pesticide, wash all the surfaces on which foodstuffs are handled. If there are
rats or mice on the premises, immediately contact the real-estate management.
Inform the real-estate management or pest-control company of all observations of pests.
Pest control company:
tel.
tel.
9.
EMPLOYEES
Food business operators must ensure that all employees handling foodstuffs have sufficient food hygiene competence. A person who has worked on one or more food premises in tasks requiring handling of perishable foodstuffs for at least three months must have a competence certificate (hygiene pass). More information on the
hygiene pass and how to acquire it is available at: www.evira.fi. Copies of employees' hygiene-proficiency certificates must be kept in the own-check plan folder.
The following employees have hygiene-proficiency certificates:
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If the employment of a food-industry employee is estimated to last more than one month, he or she shall have a
health-care professional's statement on his/her state of health. The statement usually consists of an interview or
hygiene induction and, when required, a salmonella test. Employees shall acquire a salmonella certificate after a
trip outside the Nordic Countries of more than 4 days and when they suspect of having caught salmonella.
Employees shall not work when they have a stomach flu or a bad cold.
When working in the kitchen, wear separate clean work clothes and headgear (no jewelry, wristwatch or artificial
nails). If you have long hair, keep it tied. If you have a rash on your hands, artificial nails or Band-Aid, wear
gloves.
Do not wear leisure clothes when working. Wear working clothes only at work. Work clothes have to be clean
and washed when necessary.
Do not smoke on the kitchen premises and try to avoid visits by outsiders.
The hand-washing equipment shall have paper towels and liquid soap. Using towels made of cloth is forbidden.
Always wash your hands:
 before starting work
 before handling foodstuffs
 after handling risky foodstuffs, e.g., poultry,
meat or fish
 after handling raw foodstuffs and before
starting to handle foodstuffs served cooked
or unheated
 after using the restroom
 after blowing your nose or smoking
 after handling money or waste
Wash you hands correctly and carefully!
1. Wet your hands
2. Take liquid soap
3. Wash both hands, thumbs, backhands, inbetween fingers, tips of your fingers and
nails
4. Rinse well, use warm water
5. Dry your hands with disposable paper
6. Close the tap with disposable paper
Cream your hands only after termination of work.
10. FOOD POISONING AND CUSTOMER COMPLAINTS
In case of suspected food poisoning, immediately contact a health inspector (the Food Act, 23/2006, §24).
Environment Centre's on-call inspector, at 8:30-11:30
tel. 8392 3110
district health inspector
tel.
food inspection office
tel. 8392 3126
The health inspector gives more detailed instructions. If some of the products that are suspected of having caused the
food poisoning remain, keep them in a cold place: the health inspector may want to sample them. If products must be
preserved over 24 hours (e.g., weekend) they must be freezed.
Customer complaints and related actions are entered into the Action form (appendix 1).
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11. DEVIATIONS FROM THE PROPOSED PLAN
12. KEEPING OF DOCUMENTS
Keep the own-check plan on the food premises and update it regularly. When requested, show the plan to the
health inspector. All own-check entries and corresponding own-check documents shall be kept for at least a
year.
If there are changes in operations, inform the health inspector about them.
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Appendix 1
MEASURES
Date
Product return
Dishwasher functioning
Cleaning
Customer complaint
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Actions
Performed
by
Appendix 2
MONITORING THE TEMPERATURE OF REFRIGERATION EQUIPMENT
Refrigeration
equipment
Date
1. ____________
Max. (
C)
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Refrigeration
equipment
2. ____________
Max. (
C)
Refrigeration
equipment
3. ____________
Max. (
C)
Refrigeration
equipment
4. ____________
Max. (
C)
Refrigeration
equipment
5. ____________
Max. (
C)
Action
Measured by
Appendix 3
MONITORING THE TEMPERATURE OF COOLING DOWN
Date
Product to be cooled
down
Amount to be cooled
down
Time of beginning
Beginning °C
Time of finishing
Food must be cooled down below +6 °C in at max. 4 hours
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Final °C
Action
Appendix 4
CLEANING PROGRAM
Daily cleaning
Object
Weekly cleaning
Thorough cleaning
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Washing agent
Method
Appendix 5
SPECIAL DIETS
The most common ingredients causing food allergies:
- grain containing gluten
- shellfish and products containing shellfish
- eggs and products containing eggs
- fish and products containing fish
- peanuts and products containing nuts
- soybean and products containing soybean
- milk and products containing milk
- nuts and products containing nuts
- celery and products containing celery
- mustard and products containing mustard
- sesame seeds and products containing sesame seeds
- sulfur dioxide and sulfite (more than 10 mg/kg or 10 mg/l)
What special diet portions are prepared in the kitchen?
How is the ingredients' compatibility with the special diet ensured?
How are these raw materials kept separate from other raw materials?
How are the portions prepared, do they have their own designated cutting board, deep fryer/grill,
etc.?
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