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Chef Hygiene
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Finlândia: para restaurantes e delivery

Pronto para a inspeção sanitária. Todos os dias.

Chef Hygiene follows the Finnish Food Act (297/2021), the hygiene decree 318/2021 and the Finnish Food Authority’s guidance, and the municipality inspects and publishes the result in the Oiva scheme.

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14 dias grátis · preço único por site · sem contrato

O aplicativo Chef Hygiene no computador: a tela inicial de uma cozinha com suas verificações diárias.O aplicativo Chef Hygiene no celular: a tela inicial de uma cozinha com suas verificações diárias.

Finlândia: regras de higiene alimentar

As regras desta página estão em inglês por enquanto. Elas serão traduzidas para o seu idioma.

Órgão de inspeção
Municipal food control (kunnan elintarvikevalvonta), led by the Finnish Food Authority (Ruokavirasto)
Classificação pública
Sim
Idiomas disponíveis no aplicativo
Suomi, Svenska, English

Sua inspeção

The municipal food control inspects restaurants (Food Act 297/2021, § 27). The Regional State Administrative Agency guides and checks the municipalities. The Finnish Food Authority (Ruokavirasto) leads the work nationally. A restaurant is a registered food activity, and you must tell the municipality at least 4 weeks before you start.

Visits are mostly unannounced. How often depends on the risk: guidance gives a restaurant cooking from raw animal food 0.5 to 2 inspections a year by size. You pay a yearly base fee of EUR 150 plus the municipality’s hourly fee. After faults the inspector can order a correction, ban food or the activity, close a registered activity if an order is ignored, or set a conditional fine. A sanction fee of EUR 300 to 5,000 applies for example for no own-check, no registration or no traceability.

Classificação de higiene

Yes: Oiva, the national scheme. Four grades: A Oivallinen (excellent), B Hyvä (good), C Korjattavaa (to be corrected) and D Huono (poor). The weakest item sets the result. The latest report must be shown at the entrance, on your website and where you sell food online, and results are public on oivahymy.fi.

“Lei” é uma regra vinculativa. “Orientação oficial” não é lei, mas os inspetores esperam que seja. “Chef Hygiene padrão” é um valor que o aplicativo verifica quando nenhuma regra fornece um número.

Temperaturas

  • LeiFridge: other perishable food, raw meat and cooked dishes at 6°C or colder. Minced meat 4°C. Fresh packed, cold-smoked and thawed raw fish and cooked shellfish at 0 to 3°C (decree 318/2021, § 23).
  • LeiFreezer: −18°C. A short rise to −15°C is allowed for food sold frozen (decree 818/2012, § 9). Food you freeze yourself should be used within 2 months (guidance).
  • Orientações oficiaisCooking: over 70°C in the centre, and over 75°C for poultry. Cook minced and cut meat right through. There is no legal figure.
  • LeiHot holding: 60°C or hotter, and put the food out once only (decree 318/2021, § 23).
  • LeiCooling: start at once and reach the storage temperature (6°C, mince 4°C, fish 3°C) within 4 hours (decree 318/2021, § 23).
  • Orientações oficiaisReheating: over 70°C throughout, and pass quickly through 6 to 60°C (guidance).
  • LeiCold display: up to 12°C for at most 4 hours, once only (decree 318/2021, § 23).
  • LeiDeliveries: the food keeps its own storage temperature, and mixed chilled loads must be 6°C or colder. Food sent to customers must be chilled at 6°C or colder, or hot at 60°C or more.
  • LeiRaw fish for eating raw: freeze at −20°C for 24 hours or −35°C for 15 hours, unless exempt (EU Regulation 853/2004).

Equipe, treinamento e saúde

  • LeiHygiene passport (hygieniapassi): needed by anyone who handles unpackaged perishable food, after 3 months of such work. Owners, trainees and volunteers too (Food Act, § 19).
  • LeiThe passport test has 40 true or false statements, and you pass with 34. It never expires. The employer must see the original and keep a record.
  • LeiSalmonella statement (terveydentilan selvitys): before work, staff who handle unpackaged food served unheated, or handled after heating, need a reliable statement of no salmonella (Communicable Diseases Act 1227/2016, § 56). It is a free interview by occupational or health-centre staff.
  • LeiStaff with an infection that food can carry, infected wounds or diarrhoea must not handle food and must tell the employer at once (EU Regulation 852/2004). After salmonella-related cases, THL advises 2 symptom-free days.

Alérgenos

  • LeiThe 14 EU allergens must be given at the point of sale (decree 834/2014, §§ 6 and 8). The information is written, or oral if a visible notice says staff will tell you.
  • LeiIf you give the information orally, you must also keep it in writing or electronically for staff and inspectors. No notice is needed if the guest’s allergies were recorded in advance.
  • LeiAt a serving place the dish name and the country of origin of meat used must always be in writing. Information is given at least in Finnish or Swedish.

Verificações de segurança contra incêndio

  • LeiHand fire extinguishers: an inspection every 24 months (every 12 months if damp, frosty or with vibration), by a registered company. Service at least every 10 years (Act 191/2024).
  • LeiA required fire alarm or automatic extinguishing system: a periodic inspection every 36 months (Act 191/2024, § 16).
  • LeiRescue plan: required for a restaurant with more than 50 customer seats. Keep it up to date.
  • Orientações oficiaisGrease ducts: clean about every 12 months, and filters weekly or monthly (rescue services’ guidance).
  • LeiElectrics: a periodic inspection every 10 years when the main fuses are over 35 A (Tukes).

Registros

  • LeiYour own-check (omavalvonta) must find and control hazards, and you must record the results (Food Act, § 15; EU Regulation 852/2004, article 5). No own-check can bring a sanction fee.
  • LeiKeep own-check records at least 1 year after the use-by or best-before date, or 1 year after handling if the food has no date (decree 318/2021, § 22).
  • LeiKeep traceability data at least 1 year from sending or receiving the food.

Fontes oficiais

Checked

Esta página contém informações gerais e não constitui aconselhamento jurídico. Consulte a sua autoridade local.

Finlândia: o aplicativo Chef Hygiene

O aplicativo carrega essas regras para sua cozinha, compara seus registros com elas e guarda comprovantes para o inspetor.

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