目前已在50个国家/地区上市，并遵循各国的食品卫生法规。

Chef Hygiene
菜单

芬兰：用于餐厅和外卖

每天都要做好接受食品检查的准备。

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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电脑上的 Chef Hygiene 应用程序：厨房主屏幕及其日常检查手机上的Chef Hygiene应用程序：厨房主屏幕及其日常检查

芬兰：食品卫生规则

本页规则目前为英文版，稍后会翻译成您的语言。

检查机构
Municipal food control (kunnan elintarvikevalvonta), led by the Finnish Food Authority (Ruokavirasto)
公众评价
是的
应用内的语言
Suomi, Svenska, English

您的检查

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.

卫生等级

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.

“法律”是指具有约束力的规则。“官方指南”并非法律，但检查人员会参考它。“Chef Hygiene 默认值”是指在没有规则给出具体数值的情况下，应用程序会检查的值。

温度

  • 法律Fridge: 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).
  • 法律Freezer: −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).
  • 官方指南Cooking: over 70°C in the centre, and over 75°C for poultry. Cook minced and cut meat right through. There is no legal figure.
  • 法律Hot holding: 60°C or hotter, and put the food out once only (decree 318/2021, § 23).
  • 法律Cooling: start at once and reach the storage temperature (6°C, mince 4°C, fish 3°C) within 4 hours (decree 318/2021, § 23).
  • 官方指南Reheating: over 70°C throughout, and pass quickly through 6 to 60°C (guidance).
  • 法律Cold display: up to 12°C for at most 4 hours, once only (decree 318/2021, § 23).
  • 法律Deliveries: 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.
  • 法律Raw fish for eating raw: freeze at −20°C for 24 hours or −35°C for 15 hours, unless exempt (EU Regulation 853/2004).

员工、培训和健康

  • 法律Hygiene passport (hygieniapassi): needed by anyone who handles unpackaged perishable food, after 3 months of such work. Owners, trainees and volunteers too (Food Act, § 19).
  • 法律The 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.
  • 法律Salmonella 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.
  • 法律Staff 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.

过敏原

  • 法律The 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.
  • 法律If 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.
  • 法律At 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.

消防安全检查

  • 法律Hand 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).
  • 法律A required fire alarm or automatic extinguishing system: a periodic inspection every 36 months (Act 191/2024, § 16).
  • 法律Rescue plan: required for a restaurant with more than 50 customer seats. Keep it up to date.
  • 官方指南Grease ducts: clean about every 12 months, and filters weekly or monthly (rescue services’ guidance).
  • 法律Electrics: a periodic inspection every 10 years when the main fuses are over 35 A (Tukes).

记录

  • 法律Your 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.
  • 法律Keep 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).
  • 法律Keep traceability data at least 1 year from sending or receiving the food.

官方消息

Checked

本页面仅提供一般信息，不构成法律建议。请咨询当地政府部门。

芬兰：Chef Hygiene 应用程序

该应用程序会加载您厨房的这些规则，对照这些规则检查您的记录，并保留证据以供检查员参考。

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其他国家

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