1. In-house control plan in general
A food business and food contact material operator must have a system with which they can identify and control the hazards associated with their operations and ensure that the foodstuffs and the processing thereof comply with the requirements imposed by food legislations. Operators must keep sufficiently precise records of the results of their in-house control. (The Food Act 297/2021 Section 15.)
The in-house control plan describes the foodstuff hygiene-related risks of the operation and the methods for managing them. In-house control attempts to prevent these risks from being realised.
In-house control records related to food operations must include records of the implementation of in-house control, related measurements, examinations and reports as well as the corrective measures taken and notifications to the authority. (Decree of the Ministry of Agriculture and Forestry on food hygiene 318/2021 Section 22.)
1.1 Filling in, updating and recording the in-house control plan
Only the sections directly linked to your operations are to be filled in; other sections should be removed. If you have operations that are not included in the in-house control plan model, they must be written down and provided with the plan, e.g. as an appendix.
The operator is responsible for keeping the in-house control plan up to date. The in-house control plan must be updated once a year and whenever the operations change.
This in-house control plan was last updated: 27.4.2025
Updated by: Andres Ferrandiz
The documents must be stored in a place where they can be presented to the food control authorities, when necessary. The documents must be kept in the event space for 2 years The minimum storing time is 1 year.
Contact information of the supervising authority:
E-mail: kymp.elintarviketurvallisuus@hel.fi Web page: www.hel.fi | Postal address: City of Helsinki Environment Services Food Safety Unit P.O. Box 58235 00099 City of Helsinki |
Food poisoning notifications with an electronic form: https://ilppa.fi/ | |
1.2 Responsibilities and description of operations
The operator must appoint a person in charge of the in-house control plan who needs to have sufficient training to carry out the task successfully. Person in charge of the in-house control plan is: Andres Ferrandiz: 0440550949
Select the sections of the table that are pertinent to our Catering Space:
Updating the in-house control plan |
Suspected food poisoning cases and their reviews |
Purchase and receipt of foodstuffs |
Storage and stock control of foodstuffs |
Cold storage |
Food preparation |
Allergens and prevention of contamination |
Temperature control in handling and preparing |
Food to be cooked |
Food to be kept hot |
Food to be cooled |
Food to be frozen |
Food to be thawed |
Food to be reheated |
Reduction of acrylamide |
Serving food |
Food information give to customers |
Donation of food |
Delivering food and selling and serving food outside the restaurant |
Packing and contact materials |
Traceability and recalls |
Sampling |
Cleaning, maintenance and waste management |
Pest control and other animals |
Personnel |
Import of foodstuffs |
Brief description of the operations (which foodstuffs are prepared in the restaurant, with what kind of methods, etc.)
We prepare easy food as Salad, cold cuts and slice cheeses we only work with pasteurize cheeses and EU products with ascendant and descendant traceability. Our work system is based on “French” cuisine based on sues vide and similar techniques, we barely fry any ingredients. We use our professional slicer machine which main rule is, that all pieces needs to be clean before and after every use. The main point of the space is to be use occasionally for events. |
A suspected food poisoning in Helsinki is reported immediately to the Food Safety Unit using an online form at https://ilppa.fi/
The operator must store samples of the suspected foodstuff or ingredient for the possible testing. The sample amount is 200–300 g per food or ingredient, and it must be placed in a clean container labelled with sufficient identification data and the date. If the sample needs to be stored in the restaurant, it must be frozen.
What kind of thermometers does the restaurant use?
separate thermometer | spike thermometers | ||
infra-red thermometers | If something else, what? |
The infrared thermometer is suitable for measuring the temperatures of frozen food as well as for measurements during acceptance inspections. A spike thermometer is required for other food temperature measurements.
The thermometers are tested 4 times a year by measuring the temperatures of boiling water (100°C) and melting water (0°C). The inspections are recorded: On Cleaning and Sanitation Plan
The functionality of the spike thermometer can be tested by placing the spike in a water melted from crushed ice (0°C) and boiling water (100°C), if the thermometer is intended for high temperatures.
More information on thermometers used in the food industry is available on the Finnish Food Safety Authority’s website:
Thermometers used the food industry – a guide for operators and supervisors
2. Purchase and receiving of foodstuffs
Delivering foodstuffs to the Space:
Foodstuff is picked up from the wholesale/store | |
A transport company delivers foodstuff to the restaurant | |
Other, please specify |
Foodstuff is sourced from the following wholesalers/shops *)
Metro Tukku, Heino/Valio Aimo tukku, Vegepörssi tukku, Casa Deli Oy |
*) Purchase of fish directly from the fisherman: Restaurants can only buy fish caught at sea or inland water by a registered professional fisherman. The restriction relates to the EU’s Common Fisheries Policy. More information on the website of the Ministry of Agriculture and Forestry Traceability requirements for fishery and aquaculture products.
Buying uninspected game: Restaurants can buy uninspected wild rabbit, rabbit, bird and cervid (moose, deer and roe deer) meat directly from the hunter. The hunter must provide the meat with a document containing the following information: game species and quantity, date and place of capture, date of freezing, date of delivery, name and contact details of the hunter or hunting club and the receiver. (318/2021 Sections 21 and 34)
Foodstuffs are imported from other EU countries Yes No
(See In-house control plan Section 15.)
The following information on foodstuffs is checked at the time of purchase/receipt:
The packaging is intact and clean | |
Package labels | |
Foodstuff temperatures | |
Sensory quality of the products (look, smell) | |
Accuracy and correctness of the trade documents |
The continuity of the cold chain during delivery and reception is ensured by the following means:
Cold boxes and cooling packs are used for delivery | |
Short delivery journey (duration up to 15 minutes) | |
Own refrigerator car or boxes | |
Transport company has a refrigerator/freezer truck | |
Foodstuffs will be transferred to the restaurant’s refrigerated units as soon as it arrives | |
Other, please specify We only purchase delivery frozen products, we do not pick up |
Temperature monitoring when receiving foodstuffs
At the reception of foodstuffs, the temperatures of perishable foodstuffs (including fresh fish and meat requiring cold storage, dairy products and chopped vegetables and frozen foods) are inspected. Inspections are carried out on loads from different suppliers.
When the foodstuff is picked up from the wholesale/store, it is not necessary to make an acceptance inspection if the food has been transported under appropriate conditions (e.g. in cooler bags) and no abnormalities have occurred during transport.
Temperatures are measured from occasionally with no advice incoming lots per week *) | |
Temperatures are recorded regularly +/-1 times a week *). Where are the entries recorded? Temperature Inhouse control plan | |
Observed temperature deviations and the corrective measures taken are recorded. Where are the entries recorded? Temperature Inhouse control plan |
* See Appendix 1 for temperatures at receipt (only in Finnish)
Deviations observed in temperatures and the corrective measures taken are always recorded.
Measures when temperature deviations occur:
The suitability of the foodstuff is assessed (can the products still be used or are disposed of) | |
Returning the foodstuff | |
Other, please specify: Contact the health inspection centre if needed/ Valvira: Healthcare supervision: +358 295 209 444 |
Foodstuffs that have expired are not to be stored in the kitchen or storage area. The storage time of foodstuffs are monitored as follows:
FIFO (First In, First Out; the correct rotation order of the products is ensured by placing the oldest foodstuffs in the front in storerooms/refrigerator devices) | |
Regular inspection of foodstuffs stored in storage facilities | |
The opening date is marked on the opened packages | |
For self-made products, the date of manufacture is marked | |
Date of freezing is marked on the foodstuffs frozen on the premises |
Contamination of the foodstuff is prevented as follows:
The foodstuff is kept protected (lids and plastic bags are sealed, etc.) | |
Cooked food/food meant to be eaten as it is, is stored on the top shelf of the refrigerator and raw food on the lower shelf | |
Foodstuffs are not stored in open cans NEVER! | |
Melting liquids from defrosting foodstuffs are collected | |
Other, please specify |
How are dried foodstuffs (e.g. flour, sugar, canned food) stored? Is there a separate storage somewhere other than on the restaurant premises?
Yes, We have dry food storage point. The area is mark and well known by workers and keep safe |
3.2 Temperatures of refrigerator equipment
Do the refrigeration equipment have automatic recording system yes no
If there is no fixed thermometer, the refrigerator must have a separate thermometer.
The temperature of refrigeration equipment is monitored as follows:
Temperatures are monitored daily from the refrigeration equipment’s own thermometers *). Usage of separate thermometers is recommended. | |
Temperatures of the refrigeration equipment are recorded regularly +/-1 times a week *). Where are the entries recorded? Termomiter | |
The foodstuff in refrigeration equipment is measured. How often? +/-1 a week Where are the entries recorded? Termomiter | |
The observed temperature deviations and the corrective measures taken are recorded. Where are the entries recorded? Termomiter | |
Other, please specify |
* Temperatures are compared with the temperature table in Appendix 2.
Deviations observed in temperatures and the corrective measures taken are always recorded.
What are the measures if temperature deviations are detected?
The person in charge is contacted for further instructions | |
The temperatures of the products are measured and their usability is assessed organoleptically; if necessary, the food is discarded | |
The food is transferred to other refrigeration equipment | |
The refrigeration equipment service is called | |
Other, please specify |
The temperature table in section 6.2 of the Oiva instructions can be used for assistance:
The space uses, for example, the following food processing methods/raw materials
Fermentation | Drying (meat, fish, vegetables) | ||
Medium cooked minced meat patties (EHEC) *) | Beans (soaking) | ||
Pickling | Smoking (PAHs) | ||
Mushrooms (toxic mushrooms such as Gyromitra esculenta) | Sous vide | ||
Sushi, cured fish, etc. (parasitic risk) | Foreign frozen berries (norovirus) | ||
vacuum packaging | Other, please specify | ||
Insects, which one | Other, please specify |
*) Further information about medium cooked minced meat patties:
Serving medium cooked minced meat patties
There are separate instructions for the following processing methods/raw materials:
Raw products required to be cook in before storage, vacuum sealing bags would be check constantly to ensure keeping the correct sealing. |
4.1. Allergens and preventing contamination
Preparing and serving allergen-free foodstuffs requires that preventing the contamination of foodstuffs is ensured in all stages of the operations. Contamination may also occur with substances other than allergens. This cross-contamination must be avoided in all stages of the operations. The cross-contamination can happen between different ingredients, from the utilised tools to the foodstuff or from a person to a foodstuff.
On the premises where the foodstuffs are handled, the employees must know how to handle foodstuffs that contain allergens, from ordering the ingredients to preparation, cleaning and storing.
The following allergens are handled in the Space:
Since the space is not a restaurant we are not guarantee any possible cross contamination, products we are not working with could be easily inform to customers but we always inform we can NOT guarantee 100% free cross contamination menu
Grains and grain products containing gluten | Seafood and seafood products | ||
Eggs and egg-based products | Fish and fish-based products | ||
Peanut and peanut-based products | Soya beans and soya bean based products | ||
Milk and dairy products | Nuts and almonds and nut and almond-based products | ||
Celery and celery-based products | Mustard and mustard-based products | ||
Sesame seeds and sesame seed based products | Sulphur dioxide and sulphites, the concentrations of which are over 10 mg/kg or 10 mg/l in terms of total sulphur dioxide. | ||
Lupines and lupine-based products | Molluscs and mollusc-based products |
How are allergen contamination and cross-contamination prevented:
separate workstations for different product groups (for example, uncooked meat, chicken and fish products and vegetables as well as raw ingredients/products eaten as they are) | |
separate tools for different product groups (cutting boards, knives) (for example, uncooked meat, chicken and fish products and vegetables as well as raw ingredients/products eaten as they are) | |
cleaning the workstations and tools between different actions and between handling different products | |
washing hands/changing disposable gloves (when moving from one product group and process phase to another, after blowing one’s nose, going to the toilet, operating the cash register) | |
using the appropriate protective clothing (for example, wearing headdress in order to prevent hair in the products) | |
time-specific separation of actions, how | |
in other ways, how? We change gloves clean the station also we disinfected the area and use a new cutting board. Usually their food come separately in before all other customers. |
How have the washing and handling of vegetable and unwashed root vegetables been arranged?
In our kitchen, all vegetables, including root vegetables, are thoroughly washed and scrubbed under running potable water before use. We ensure any soil or debris is removed, and after washing, they are dried and stored separately to prevent contamination. Unwashed vegetables are kept separate from ready-to-eat foods at all times, and staff follow strict hygiene protocols, including handwashing and glove use when necessary. |
How is the storage, handling, etc. of gluten-free food or other allergens organized?
Special diet products are kept in closed, clearly marked packaging and separate from other products. | |
Storage, preparation and serving requires that allergens do not enter the raw materials used for special diets (e.g. proper product protection, product placement). | |
Each container has its own grabber. The same grabbers are not used for different products. | |
Product specification sheets or a notice about getting more detailed information about products from staff are available to customers. | |
In other ways, how? |
4.2 Temperature control in handling and processing
The storage time of foodstuffs in room temperature during their handling is kept as short as possible. For example, ingredients requiring cold storage are only taken out to room temperature by the amount required for the food production.
The storing and serving temperatures of foodstuffs are presented in appendix 2.
The possible food poisoning microbes in the products are mainly destroyed through sufficient cooking. Due to this, cooking the products properly is vital.
The product’s temperature must exceed +70°C in all places (+75°C for poultry). If the food is clearly boiling, no temperature measurement is necessary
The monitoring of foodstuff temperatures is performed as follows:
Temperatures are monitored/measured +/- 1 a week. | |
Temperatures are recorded regularly times a week. Where are the entries recorded? | |
Observed temperature deviations and the corrective measures taken are recorded. Where are the entries recorded? In a folder name: Monitored Temperature SWC | |
Other, please specify |
Deviations observed in temperatures and the corrective measures taken are always recorded.
Measures when temperature deviations occur:
Heating up of the food is continued | |
The temperature of the equipment is adjusted to the correct temperature | |
The filling method of the equipment is changed and/or the operator must be able to monitor the temperature of the equipment part | |
Repairman is asked to come | |
Other, please specify |
Hot food kept in the kitchen before serving, selling or transporting must be kept above +60°C. The temperature of the food is measured towards the end of the storage period.
The Space keeps the following foods hot before serving, and the hot storage equipment used: Which products are kept hot in the restaurant before serving? What kind is the heated storage equipment?
All food is cooked to order and served immediately after preparation, ensuring maximum freshness and flavor. We cook items using the oven or sous vide methods, and they are only kept in advance for the minimum time necessary to be served at their peak, right after they are finished cooking. |
Temperature monitoring for foods kept hot:
Temperatures are monitored/measured a week. | |
Temperatures are recorded regularly times a week. Where are the entries recorded? | |
Observed temperature deviations and the corrective measures taken are recorded. Where are the entries recorded? | |
Other, please specify +/- 2 times a month and when required, we keep control of the situation following the well being of our work and following the law in all cases. |
Deviations observed in temperatures and the corrective measures taken are always recorded.
What are the measures if temperature deviations are detected?
· If temperature deviations are detected (i.e., hot food is below 60°C): · The food is immediately reheated to at least 75°C if safe to do so and served without delay. · If reheating is not possible or safe, the food is discarded. · The cause of the deviation is investigated (e.g., equipment failure, human error). · Corrective action is taken (e.g., repairing equipment, retraining staff). · The incident is documented in the “Monitores Temperatures SWC” |
Refrigeration of food intended for cold storage must begin immediately after preparation and the food must be refrigerated to the temperature specified for the food within four hours (Annex 2).
Food stored hot in the kitchen and in service sales may be cooled and reheated if the temperature of the food has been at least +60°C throughout the storage period.
What foods are cooled down in the space SWC? How often? How much in quantity at a time?
Since we use sues vide as main work process the cooling time is shorted up and we usually work in patches of 20/units at the time shift, divided in 5 Units at the time. We work all kind of foods avoiding mainly wild fish and game animals. We focus in total traceability of our ingredients. |
We cool the foods:
in a separate refrigerator for cooling | |
with cold water/ice (only to be used occasionally and to cool small quantities of food) | |
in a refrigerated equipment where other food is also stored (only to be used occasionally and to cool small quantities of food; the temperature of other food in the refrigerated equipment must not rise during refrigeration) | |
Other method, please specify: According to kitchen safety standards. We use both rapid and gradual cooling methods depending on the ingredient and recipe. To preserve quality, we often use ice baths while the ingredients are sealed in sous vide bags. In other cases, when the recipe requires it, we cool ingredients gradually in a controlled environment. We handle all ingredients with care and in compliance with food safety guidelines |
Temperature monitoring of cooled foods:
Temperatures are monitored/measured a week. | |
Temperatures are recorded regularly times a week. Where are the entries recorded? | |
Observed temperature deviations and the corrective measures taken are recorded. Where are the entries recorded? | |
Other, please specify When required and is monitored at Monitores Temperatures SWC. |
Deviations observed in temperatures and the corrective measures taken are always recorded.
What are the measures if temperature deviations are detected?
If there is refrigeration time left, cooling will continue | |
If 4 hours have elapsed since the start of cooling, the food is discarded | |
The operation of the cooling equipment/method is checked | |
Other, please specify: If in 4 hours the food did not reach the right temperature and we somehow lost track of our monitoring the food would follow one of our main company principals: If you have doubts trough away, if you have doubt cleaned again. |
There is freezer equipment with a temperature of -18°C or colder for storing frozen food.
Food is frozen before the expiration date. The storage time of frozen food is two months from the date of freezing or from the date on the package (see Appendix 3 for further instructions).
Food to be frozen must be protected and packed as airtight as possible.
The packaging of the food to be frozen must be clearly marked with the contents of the packaging, i.e. the name of the foodstuff and the date of freezing.
The storage time of frozen food is monitored regularly. Frozen foodstuffs that have expired as per the expiry date, best before date or date of freezing (two months) must be properly disposed.
If raw fish (cured fish, sushi with raw fish) is used in the restaurant, the instructions for freezing fishery products must be observed (Appendix 3).
The space SWC freezes the following foodstuffs. How often? How much in quantity at a time?
Mainly we do not freeze food, but we have frozen ingredients in our menu. In case we freeze some cooked food, we will always write the freezing date clearly at the package. |
We freeze foodstuffs:
In separate freezer equipment where no other foodstuff is stored | |
In separate freezer equipment where other foodstuff is stored | |
Other method, please specify: Sealed packages where wed or moist would not access. |
Frozen food should be defrosted in a refrigeration unit or similar space so that the surface temperature of the food to be defrosted does not get higher than other parts. Defrosting must not be done at room temperature.
Where and how is frozen food defrosted?
The frozen foodstuff is defrosted either the previous evening or the same morning (Unless if it is a product that goes directly to oven) and only the amount that is needed for that day is defrost. |
The temperature of food to be reheated should be at least +70°C throughout.
Yes it is
The restaurant reheats the following foods:
Frozen bakery products, pre order and delivered to us by professional in frozen |
Temperatures are monitored times a week. | |
Temperatures are recorded times a week. Where are the entries recorded? | |
Only observed temperature deviations and the corrective measures taken are recorded. Where are the entries recorded? | |
Other, please specify: When required if the situation required as having doubts in the delivery company or the received goods are in right condition. |
It is not necessary to measure the temperature of food that is boiled. However, the temperature should be measured if the food contains, for example, meatballs or larger pieces of meat.
How is the food served in the restaurant?
Plate dish | |
Buffet | |
Other, please specify take away |
The serving temperatures is presented in Appendix 2. The temperature is measured towards the end of the serving time to ensure that the storage unit is functional throughout the serving time.
During serving, hot food should be stored above +60°C.
The temperature of foods that require cold storage must not exceed +12°C during serving, with a maximum serving time of 4 hours, after which the food must be discarded.
Temperature monitoring of served food (cold and hot foods) and related entries:
Temperatures are monitored times a week. | |
Temperatures are recorded times a week. Where are the entries recorded? | |
Only observed temperature deviations and the corrective measures taken are recorded. Where are the entries recorded? | |
Other, please specify: Eventually the time we have an event. The food would be check and written down in our Temperature Monitored Temperatures SWC |
What are the measures if temperature deviations are detected?
|
6. Other food information for customers
Naming of ham dishes
The name of the food must be clear and easy to understand and must not mislead the consumer. For example, the word ham may be used in the name of a food only if the food contains real ham, e.g. ham pizza, ham and potato casserole or ham salad. See Appendix 6 for further instructions (only in Finnish) or Finnish Food Authority – Ham as the name of a food.
Name protected products
The origin of the name protected products, the raw materials and the manufacturing methods are well-known and well-established. Name protection labels protect the names of certain foods and prevent the misuse of established names in other products. The protection systems guarantee the production and manufacture of the food in the traditional geographical region or by the traditional production method.
In a protected designation of origin, the quality or characteristics of a product are based on a geographical region, such as the raw material produced in a particular region. All stages of the production of the product must also take place in that region. Such products include Feta cheese (Greece), Prosciutto di Parma (Parma ham, Italy) and Roquefort cheese (France). Among Finnish products, Lapin Puikula, Lapin Poron liha, Lapin poron kuivaliha, Lapin Poron kylmäsavuliha and Kitkan viisas are protected as designations of origin.
Online sales
Selling restaurant meals through online stores or mobile apps is similar to selling unpackaged food at a serving point. For these, the following information must be provided: the name of the food, the substances causing allergies and intolerances and, where appropriate, the country of origin. It is recommended that the mandatory information be provided at least in the language(s) of the municipality where the meals and products are delivered. The information shall be provided in the distance selling material or in any other appropriate manner and shall be available to the customer at the time of the purchase decision. In the case of telephone sales, information on unpackaged foods may be given orally at the customer’s request.
In the restaurant, food left over from, for example, a lunch buffet is sold/donated
directly to the customer | |
food aid |
To which charity is food donated?
Charities that regularly distribute perishable food are subject to food control. It should be noted that these organisations have made the necessary notifications to the Food Control Authority. We have checked that the charities to which perishable food is delivered from the restaurant have reported about their operations yes no
What extra food will be donated/sold? How is the food packed? Is the food cold or hot? Who is responsible for delivering food to the food destination (temperature control during delivery)?
Care must always be taken to ensure that the food is in good condition and that the cold/hot chain is not broken during serving.
For more information, please visit the Finnish Food Authority’s website: Food waste
8. Delivering food and selling and serving food outside the restaurant
We deliver food directly to the customers outside the restaurant | |
We participate in events (also fill in Sections 8.1 and 8.2) | |
We deliver food to other restaurants/shops (also fill in Sections 8.1 and 8.3) | |
Distance selling, online sales (fill in Section 8.4) | |
Other, please specify |
Food is delivered
Cold (max. +6°C) | |
Hot (min. +60°C) |
How is the food delivered? How is the food packed? What is the delivery time and/or area?
Food temperatures must be in accordance with legislation (318/2021) at the end of delivery and/or when the food is delivered to the recipient. The restaurant ensures the temperatures of the food as follows:
Styrofoam boxes or similar are used during delivery to keep food cold/hot | |
Refrigerated equipment, thermal baths, etc. | |
Cooling packs | |
Refrigerator car | |
The temperatures of the food being delivered are measured and recorded when the food leaves the restaurant/the food is handed over to the customers. Where are the entries recorded? | |
Other, please specify |
For more information about delivering food, please visit the Finnish Food Authority’s website:
Instructions for food delivery
Description of the operations (e.g. what kind of point of sale is reserved for events, how hand hygiene is provided, what kind of events food is delivered, what food is delivered, whether the food is packed or unpackaged, food handling and packaging in the restaurant, food handling at events, ensuring temperatures according to the law)
The sale and serving of food at events must be reported with a food establishment notification.
The Food Safety Unit must always be informed about the sale and serving of food, for example at trade fairs and public events, no later than four working days before the event.
Instructions:
Instructions for outdoor sales have been removed from the Finnish Food Safety Authority’s website for the time of the update
Instructions for outdoor sales by environmental services
Guide by environmental services on selling food at trade fairs
8.3 Delivery of food to restaurants and shops
Description of the activity (to which restaurants/shops the food is delivered, what food is delivered, the quantity of the delivery, whether the food is delivered packaged or unpackaged, how the food is handled and packaged in the restaurant, how to ensure legal labelling and legal temperatures. Distribution of responsibilities, measurement and recording of temperatures must be agreed on.)
The restaurant must ensure that sufficient information is provided: Food Information Guide for Food Supervisors and Food Business Operators (Finnish Food Safety Authority).
The supply of foodstuffs of animal origin from a restaurant to other shops and restaurants is only permitted if the quantity of food to be supplied is small. Foodstuffs of animal origin include meat and various meat products, fish and fish products, milk and various dairy products, and eggs and egg products. The delivery quantity of food of animal origin shall be considered to be negligible when it does not exceed 1,000 kg per year and in excess of that does not exceed 30% of the annual supply and delivery of food of animal origin to the retail trade. If the delivery quantity of food of animal origin is higher, the operation would require approval as an establishment. However, a restaurant cannot be an approved establishment.
8.4 Distance sales, online sales
Description of distance/online sales: (what food is sold, is an external delivery service used, is there a means of delivery)
9. Packing and contact materials
All packing materials, containers, devices, etc. that are in contact with foodstuffs must be suitable for food industry use (for example, glass and fork symbol). Contact materials include, for example, foodstuff packaging, take away containers, disposable tableware, kitchenware, coffeemakers and kettles, kitchen devices and disposable gloves.
When acquiring the materials, it must be taken into account that the materials may come in contact with different kinds of foodstuffs (for example PVC plastic is not suitable for greasy foodstuffs). The use of garbage bags for food protection is strictly prohibited.
What foods are packed in the restaurant? Where are the packaging materials sourced? Where are the packaging materials stored?
|
The suitability of materials, etc. for foodstuff use is checked as follows:
The materials shall bear the words “for foodstuff use” or has a “glass and fork symbol” | |
Packaging and other food contact materials are procured through a wholesaler/central store and the intended use of the product indicates the intended use (e.g. take-away containers, delivery boxes) | |
We record certificates of suitability of materials for food use (so-called declaration of conformity) | |
Other, please specify
|
The operator must know from whom they have purchased all the ingredients. The operator must also know the purchase and delivery times of the foodstuffs.
Foodstuff in storage must be identifiable, and they must be linkable to commercial documents. It is necessary to know which batches of raw material have been used in each batch produced.
Foodstuff must be documented to show traceability for at least 1 year. If food is sent elsewhere, documents must also be kept for the food sent.
In our restaurant, traceability information (delivery lists, transport books, receipts of purchase) are kept as follows:
All information is kept digitalize under the supervision of Andres Ferrandiz, since one of our main value is total and absolutely transparency if anyone require more information about the product or the ingredient itself any person could required by email more information, just sending an email to the following email address: asiakaspalvelu@querico.fi or in emergency cases calling directly to Andres Ferrandiz (+358 44 055 09 49). |
If the packages are prepacked into smaller batches (for example, foodstuffs in plastic bags are removed from their original packages), the packages must be marked at least with the date on the original package (a use by date or a best before date) or with the batch number.
If a recall notification for a sold foodstuff is issued, the products in question must be removed from service. In addition, the guidelines of Finnish Food Authority’s recall notification are followed, if necessary, the City of Helsinki Food Safety Unit.
More information and instructions on recalls are on the Finnish Food Safety Authority’s website: Foodstuff recalls
If the product is manufactured or imported by the operator itself, these products will be withdrawn from service/sale and the Food Safety Unit will be contacted immediately for further action.
Restaurants, cafés and mass caterers engaged in food processing as well as manufacturing or ice making should include sampling and testing in their in-house control.
In-house control sampling of the restaurant:
The sampling plan has been made / 20 and it has been attached to this in-house control plan. The restaurant follows the sampling according to the instructions of the Food Safety Unit. | |
Surface cleanliness sampling: Surface cleanliness samples must be taken at least 4 times a year and at least 5 samples at a time Surface cleanliness samples must be taken at least 8 times a year and at least 5 samples at a time | |
Ice cube sampling: Ice cube samples are taken at least once a year Ice cube sampling has been replaced by surface cleanliness sampling | |
In order to clarify any suspicion of food poisoning, food samples are taken and kept in the freezer for at least 2 weeks Food samples are taken from the following foods: | |
Recording of sample results: Folder, notebook Electronic system Trend monitoring is done | |
Measures following poor test results: Find out the cause of the poor results Take the necessary corrective measures (additional clean-up measures, changes in practices) Repeat samples are taken | |
The restaurant imports foodstuff of animal origin. Fill in section 15 Importing foodstuffs. |
More information:
Instructions from the City of Helsinki Food Safety Unit: Sampling of in-house control at service points (Appendix 7)
Food Agency instructions: Microbiological requirements for foodstuffs
12. Cleaning and maintenance, waste management
The Space SWC has a separate cleaning plan: yes /no
Who is in charge of cleaning the premises?
own personnel | |
external cleaning company, contact information: |
The cleaning plan is part of the food establishment’s in-house control plan. The cleaning plan describes how the facilities and equipment will be kept clean, what cleaning tools and supplies are used, how often cleaning is done and who is in charge. A written cleaning plan is not always necessary in 1-2 person businesses.
The food establishment must have a separate and properly equipped space for the storage and maintenance of cleaning equipment: Depending on the operations, the cleaning equipment room should have, for example the following: a water point, a sink, a drying coil for the proper drying of the cleaning equipment, a floor drain, good ventilation and shelves and racks for hygienic storage of cleaning supplies. Kitchen should have its own cleaning equipment and detergents.
If there is no water point in the cleaning equipment room, add a description (where the water used for cleaning is taken, where the cleaning wastewater is poured and how the cleaning equipment is washed without compromising food safety)
Dishwashing water temperature monitoring
During prewash, the water temperature must not exceed +40°C. The temperature of the washing water must be at least +55C (preferably +60C – 70C) and the rinse water at least +80C.
Temperature monitoring:
Temperatures are monitored times a week. | |
Temperatures are recorded times a week. Where are the entries recorded? | |
Only the observed temperature deviations and the corrective measures taken are recorded. The recording is done. | |
Other, please specify |
If the dishwasher does not have a fixed thermometer, the washing result should be checked by microbiological sampling or other appropriate methods (see Section 11 of the plan). Maintenance reports should also be kept.
What are the measures if temperature deviations are detected?
Call immediately to: Mikko (040 53 21 631) and ask him to came and fix the dishwasher since we can NOT work without. If not call to METOS: 020 300 300. |
The maintenance of the premises is the responsibility of the operator and the property representative in cooperation.
Contact information for the building manager | Liisa Akimoff:044 055 09 49 |
The surface materials of the food establishment and the materials of the equipment and utensils must be easy to keep clean and, where necessary, resistant to water washing and mechanical cleaning. The condition and cleanliness of the equipment is taken care of and its proper functioning is ensured by regular inspections and maintenance. Freezers are defrosted at least once a year or their automatic defrosting is ensured. Defrosting and cleaning of refrigeration equipment is recorded, for example, in connection with temperature monitoring
Repair/maintenance plan:
The condition of the premises, equipment and tools is assessed (how often) Findings and planned corrective actions are recorded (where) | |
Equipment is serviced regularly (how often) | |
Defrosting and cleaning of refrigeration/freezer equipment is done at least once a year. Defrosting and cleaning records are kept | |
Other measures, please specify: In the In House control plan is a folder named Machinery |
Equipment maintenance companies:
Attach to our In House Control Plan SWC 2025 should be a folder named Machinery emergency protocol |
The SWC Space waste bins are emptied daily at a waste collection point designated by the property owner.
The following waste types are sorted at the property:
biowaste | cardboard | paper | |||
glass | metal | mixed waste | |||
energy waste | plastic | waste fats |
Where are waste fats/oils collected? Where are waste fats/oils taken for disposal?
We have really little fat oild dispousal the ones collected are kept in a plastic bottle and delivery to the closest Neste, Tukku or Prisma.
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How often are indoor waste bins washed? Who is responsible for washing?
Ones a week, the working personnel
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13. Pests control and other animals
No pests, such as rodents, insect pests and birds, are allowed on food premises.
The following means are used to prevent the entry of pests:
As a preventive measure, a contract is concluded with a pest control company | |
Windows and doors are kept closed | |
Ensure that structures do not have passageways for pests (holes/holes leading to out/under structures etc.) | |
Continuous monitoring of the premises for pests | |
Other, please specify |
When pests are found, the following measures are taken and those responsible will:
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Animals brought by guests to the restaurant
Guide dogs of the visually impaired, assistant dogs of the physically disabled and hearing dogs of the hearing impaired are allowed on the customer premises of the food establishment.
Upon the operator’s permission, pets are allowed on the service premises of the food establishment. This permission must be reported to the customers with a note near the entrance to the service premises. The operator may determine which pets are allowed on the service premises of the food establishment.
Are pets allowed in the restaurant? Yes No
This has been posted in writing
at the entrance of the restaurant Yes
What animals are allowed in the restaurant? Only in exclusive case of being a assistance animals as a e.g. guide dog
The operator is responsible for ensuring that the people working in the food establishment have sufficient competence in food hygiene with regard to their duties and that they are trained and, when necessary, instructed in food hygiene. Understanding the nature of the restaurant operations, their extent and the in-house control is part of work competence.
It is the operator’s responsibility to familiarise those working in the restaurant with hygienic and safe practices as well as in-house control.
How are records kept of the orientation and training of workers?
In Mara is shifts for workers training in different task also by email. |
14.2 Hand hygiene and work clothing
Careful hand hygiene is very important in food work and disposable gloves are used to protect unpackaged food from microbes that may still be on the hands after washing. Disposable gloves should be changed often enough and at least whenever the gloves have been in contact with dirty surfaces, tools, money or other possible sources of contamination. The use of disposable gloves does not eliminate the need to wash your hands.
A person handling food in a food establishment must only use neat, clean and adequate work clothing in the food establishment. Adequate protective clothing depends on the job. For example, when cooking, it is recommended to wear an appropriate work suit, a headgear that covers the hair and footwear suitable for the job.
What kind of clothing do the employees wear? Where are work clothes stored and how are they maintained?
All workers get 3 T-shirt for their own use, they are responsible to keep them clean, we also offer them the option to clean them for them. All workers are correctly informed about. |
The kitchen personnel must cover their jewellery with protective covers or remove the jewellery. Wounds and false nails should always be covered with protective covers.
14.3 Monitoring the health state
An employee who works in a food establishment and handles unpackaged perishable food is always required to have a medical examination by a health care professional (doctor, nurse) at the beginning of their employment. The need for a salmonella test will be assessed by a nurse/doctor when performing a medical examination.
The report is also required
from trainees and other similar persons who have been in the workplace for at least one month.
whenever there is reasonable reason to suspect that the worker may be a carrier of salmonella (febrile diarrhoea or a salmonella infection in a family member) during employment.
More information
Examples of work tasks, that require the above reports.
Where is the information kept about whose health state has been examined?
The operator must ensure that persons handling unpackaged, perishable food on the food premises have a hygiene passport.
Examples of work tasks where a hygiene passport is required can be found on the Finnish Food Authority website.
Where is the information kept about employees who have a hygiene passport (e.g. copies of hygiene passports or a list of employees who have a hygiene passport)
We would use Mara Plan software to keep this information and copy of it in our email asiakaspalvelu@querico.fi also a paper copy in the premisses. |
Foodstuffs of non-animal origin are imported from other EU countries | Yes | No |
Foodstuffs of animal origin are imported from other EU countries | Yes | No |
Foodstuffs are imported from outside the EU | Yes | No |
We import the following foodstuffs from the following countries:
Pasteurize cheeses, Iberico products, Olive oil, canned olives and wines. |
Imports of foodstuffs of animal origin from EU countries
If an operator imports foodstuffs of animal origin (meat, dairy, fishery products and egg products) from another Member State of the European Union to Finland, the import information must be reported to the City of Helsinki Food Safety Unit using a separate form: Notification of imports of foodstuffs of animal origin into the internal market.
A notification of imports of foodstuffs of animal origin into the internal market has been submitted to the Helsinki Food Safety Unit (date): at least 5 days prior receiving the goods
Operators importing foodstuffs of animal origin from the EU internal market to Finland must make an import declaration for incoming consignments. The obligation to notify applies to the following foodstuffs:
– special salmonella guarantee products listed in Article 8 of the Hygiene Regulation for food of animal origin: raw beef and pork, including minced meat, meat of domestic fowl, turkey, guinea fowl, duck and goose, including minced meat and raw eggs
– other raw meat obtained from animals
– meat preparations derived from all animal species
– non-heat-treated milk
– cheeses made from non-heat-treated milk
A notification can be submitted electronically Import declaration for foodstuffs of animal origin imported from the internal market or using the form available on the Food Authority website Import of foodstuffs of animal origin from the internal market
Person responsible for submitting import declarations: Andres Ferrandiz
Import declarations are made (in what way?): following the law and the Import of foodstuffs of animal origin from the internal market report in the website:
If you don’t fount it in that link check this one:
https://elva.ruokavirasto.fi/elva/rc?command=page&page=UserForm#documentselector=2;searchid=queryCompanyDocs2;sv=
In-house control by an operator importing into the internal market must include an acceptance inspection of imported foodstuffs and related documents.
The following measures are taken during the acceptance inspection of foodstuffs of animal origin imported from another EU country:
| Check that the foodstuffs bear the labelling required by law: |
| Check that the documents and the product match |
| Ensure that the foodstuff comes from an approved establishment |
| Check that the foodstuff does not come from an area subject to protection decisions (on the website of the Ministry of Agriculture and Forestry www.mmm.fi) |
| Check that the meat and minced meat of raw beef, pork, chicken, turkey, guinea fowl, goose and duck is accompanied by a salmonella certificate* and a commercial document** |
| Check that the eggs are accompanied by a certificate stating that the farm of origin has been tested for salmonella |
| The measures taken (e.g. in-house control return) are recorded if there are any deficiencies in the above. The recording is done (where?): We do NOT import RAW frozen or fresh meats; we import pasteurize cheeses ALWAYS and no importing egg either. We are based regular road shipping importing no temperature controlled shipping. |
In addition, the actions included in the general acceptance inspection (including temperature measurement) is performed in accordance with Section 2.
* The salmonella certificate issued by the laboratory must be linked to the import consignment and commercial document in question. The salmonella test must be performed in the country from which the products are sent to Finland.
** The commercial document must conform to the model of the Special Guarantee Regulation (EC) 1688/2005.
If the acceptance inspection shows that the salmonella documents are missing or incomplete, the batch must be banned and returned or disposed if the documents cannot be completed. The operator must notify the City of Helsinki Food Safety Unit of any document deficiencies found during in-house control.
The operator must have a sampling and testing plan for imported food of animal origin, according to which samples are submitted to the laboratory for analysis. Samples of imported products must be tested for salmonella in accordance with Annex 6 of the Finnish Food Safety Authority’s Guide Microbiological Requirements for Foodstuffs.
If a consignment of meat is found to be salmonella positive in an in-house control sample, the consignment must be returned to the country of origin or destroyed. The operator must notify the City of Helsinki Food Safety Authority of foodstuffs to be destroyed or returned due to salmonella.
Sampling plan created (date):
Description of measures in case of anomalies:
Missing labelling or identification marking: 1. Take clear images, write down few lines of what problem could cause it 2. Calling our suppliers immediately 3. Analyse if it was the factory mistake or logistics -> is it a human error? 4. Prepare the proper report for the concerning company involve 5. Disposal those products 6. Get cover the expenses of those products Documents and foodstuff do not match or the traceability of the documents is incomplete: If that case happens we will always keep copy of those documents as an Annex in this folder and by email could be also required. The meat of bovine animals, pork, chicken, turkey, guinea fowl or duck does not have a salmonella certificate or commercial document: We will never work those products The in-house control sample shows salmonella or another finding that poses a health risk: |
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If the operator imports frozen and perishable foodstuffs, the ATP requirements for the transport equipment must be observed for transport: classification and approval of the transport equipment according to the ATP requirements (FRC/FNA/other ATP classifications).
Imports of foodstuffs of non-animal origin
If an operator imports foodstuffs of non-animal origin (e.g. vegetables, spices, sauces, sweets) from another Member State of the European Union to Finland or from outside the European Union, a separate notification is not required. Customs monitors the safety of imported non-animal foodstuffs. The operator is responsible for the compliance of the imported foodstuffs with the regulations and for any clarification of the specific foodstuff legislation.