Ensuring Food Establishment Interior

In this article, we have identified the ensuring food establishment interior concerned by the food hygiene regulations.

In commercial establishments, at least one person must be trained.

Nutritional education, education in taste and consumption have their place in educational establishments, by promoting culinary heritage, preventing alcoholism, obesity, or bad practices.

 The establishments are also subject to a body of laws and regulations in this area. In this sheet, we will not discuss the regulations to which canteens are subject but the situation of drinks and food in middle and high school premises.

In accordance with the provisions of the Public Health Code concerning the protection of minors, a circular recalls the prohibition on serving or distributing alcoholic drinks to middle and high school students, whether they are boarding or half-boarders.

In addition, it is forbidden to give or distribute to minors, leaflets, blotters, notebook covers or any other object extolling the merits of an alcoholic drink or bearing the brand or the name of the manufacturer of such. drink. The head of the establishment, responsible for health and safety, must therefore ensure compliance with these requirements within the establishment.

Ensuring Food Establishment

The requirements for the structure, operation, and staff of the establishment are laid down in Article 4 and Annex II of the General Food Hygiene Regulation and in Annex III of the Animal Hygiene Regulation.

The requirements of Annex 1 to this Regulation shall be complied with as regards the additional general structural and functional requirements of the establishment and the temperature requirements for foodstuffs and their handling, staff hygiene, and the documentation accompanying the foodstuffs. As regards transport temperatures for foodstuffs, the requirements of Annex 1 to this Regulation shall be complied with. Other transport requirements are set out in the Food Housing Regulation.

Requirements for traceability are laid down in the General Food Regulation and Article 18 of Commission Implementing Regulation (EU) No 931/2011 Regulation (EC) of the European Parliament and the Council No 178/2002 set of animal origin for food traceability requirements, hereinafter referred to as foodstuffs of animal origin Traceability Regulation.

The additional requirements for establishments in different sectors shall comply with the requirements of Annex 2 to this Regulation.

The specific labeling requirements for levels of dioxins and PCBs in fishery products shall comply with the requirements of Annex 2 to this Regulation.

The  establishment has a food apartment approved as an establishment in accordance with section 13 (2) of the Food Act. approval of an establishment means both the initial approval of the establishment and the approval of substantial changes to the establishment.

Ensuring Food Establishment Interior Does Not Need Repair Helps Avoid

Food premises that process food of animal origin before retail sale must apply for approval as an establishment. The operator must apply for approval from the food control authority of the location of the establishment. If the establishment is mobile, approval shall be sought from the food control authority of the municipality in whose territory the activity is to commence. The application must include the necessary documents and explanations listed below, which are mentioned in the legislation.

Exceptions are slaughterhouses and game handling establishments and their associated and mobile establishments. They are approved by the Food Agency. Reindeer slaughterhouses and their associated establishments, as well as mobile establishments, are approved by the Lapland Regional State Administrative Agency.

Apply for the approval of a food establishment as an establishment when you set up an establishment or change the operation of an establishment that processes foodstuffs from animals such as fish, milk, meat, eggs or stores the above foodstuffs (storage facility).

The Authority may approve an establishment if it complies with the requirements of the Food Act and the requirements laid down therein. The establishment must also comply with the requirements laid down in the Regulation of the European Parliament and the Council laying down specific hygiene rules for food of animal origin. In addition, the establishment must meet the requirements set out in the Decree of the Ministry of Agriculture and Forestry on the hygiene of food establishments.

Ensuring Food Establishment Interior Does Not Need Repair

ensuring food establishment
ensuring food establishment

The establishment may obtain approval only after an inspection has been carried out by the supervisory authority.

If the operation of an establishment is suspended or terminated or the operator changes, the operator shall immediately notify the food control authority which approved the establishment. In the event of a material change in the operation, the operator shall notify the Authority in good time, which shall inspect and approve the changed operation.

There is no need to apply for recognition as an establishment if, for example, a primary producer manufactures food from its products on a small scale in connection with retail sales. However, the operator shall notify such food premises to the local food control authority.

If a trader is established in another country belonging to the European Economic Area and provides its services temporarily in Finland, the same permits are required for activities as for traders established in Finland.

You cannot start a plant operation or implement a change of activity before it has been approved by the authority.

See the payments in the link “Fees and charges for the Oulu region’s environmental activities.

Ensuring Food Establishment Interior Does Not Need Repair Helps Avoid What Kind Of Contamination.

The plant must have adequate facilities for carrying out the various functions hygienically. In order to avoid cross-contamination, operations must be separated so that, during processing, raw materials and finished products, cooked and uncooked foodstuffs, as well as packaged and unprotected foodstuffs, can be kept sufficiently separate. 

The functions of the different levels of hygiene must be distinguished mainly structurally, in particular, the handling of unprotected raw and cooked food must be kept separate. However, the functions may be separated in time, provided that the separation does not endanger food safety. The time separation generally requires the washing and disinfection of the space in question and of the equipment and utensils between the various operations. The temporal separation of functions shall be described in the application for approval or change of the installation.

The separation of activities must take into account the routes taken by staff and the impact on the hygiene of the transport of raw materials, products, packaging and by-products, and waste.

Food processing establishments must be structurally separated from retail establishments. Other food processing establishments may be separated in time from retail sales if the food business operator can demonstrate, as defined in point. that the separation does not jeopardize food safety.

ensuring food establishment interior

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