In-house control plan for a shop - Storage, hygiene and food safety reporting

Sep 2, 2026

In-house control plan for a shop defines shop operations and identifies potential food safety risks, with the purpose of preventing risks from occurring. It specifies responsibilities for keeping the plan consistent with actual activities, reviewing it in connection with Oiva inspections, and updating it annually or when operations change. The plan covers storage and updating, recording and monitoring food operations, temperature measurement and thermometer testing, hygiene requirements, and procedures for reporting suspected food poisoning and adverse effects to the Food Safety Unit.

LanguageEnglish

CategoryForms

FormatDOCX

Pages36

Reading Time13 min

AccessFree to download

In-house control plan in general

Storage and updating of the in-house control plan

Entries related to in-house control

Description of operations

Reporting suspected cases of food poisoning and observations of adverse effects

Hygiene and operational controls

Temperature control and thermometer recording

Hygienic practices and documentation

In-house control plan for a shop Shop name and address: FORMTEXT Company name and business ID: FORMTEXT Person responsible for in-house control and contact details: FORMTEXT In-house control last performed/updated: FORMTEXT Issued by City of Helsinki / Environmental Services / Food Safety Unit Template updated November 2025 City of Helsinki Advisory Service on Food Issues HYPERLINK "mailto:kymp.elintarviketurvallisuus@hel.fi" kymp.elintarviketurvallisuus@hel.fi Contents TOC \o "2-3" \h \z \t "Otsikko 1;1" HYPERLINK \l "_Toc219791439" 1.1 Storage and updating of the in-house control plan PAGEREF _Toc219791439 \h 1 HYPERLINK \l "_Toc219791440" 1.2 Entries related to in-house control PAGEREF _Toc219791440 \h 1 HYPERLINK \l "_Toc219791441" 1.3 Description of operations PAGEREF _Toc219791441 \h 2 HYPERLINK \l "_Toc219791442" 1.4 Reporting suspected cases of food poisoning and observations of adverse effects PAGEREF _Toc219791442 \h 2 HYPERLINK \l "_Toc219791443" 2.1 Hygiene Passports PAGEREF _Toc219791443 \h 2 HYPERLINK \l "_Toc219791444" 2.2 Monitoring employees’ state of health PAGEREF _Toc219791444 \h 2 HYPERLINK \l "_Toc219791445" 2.3 Orientation and training PAGEREF _Toc219791445 \h 3 HYPERLINK \l "_Toc219791446" 2.4 Hand hygiene PAGEREF _Toc219791446 \h 3 HYPERLINK \l "_Toc219791447" 2.5 Work clothes and jewellery PAGEREF _Toc219791447 \h 4 HYPERLINK \l "_Toc219791448" 5.1 Cold storage in storage and sales operations PAGEREF _Toc219791448 \h 7 HYPERLINK \l "_Toc219791449" 5.2 Temperature control in the handling of foodstuffs PAGEREF _Toc219791449 \h 9 HYPERLINK \l "_Toc219791450" 5.3 Products that are kept hot PAGEREF _Toc219791450 \h 10 HYPERLINK \l "_Toc219791451" 5.4 Reheated foods PAGEREF _Toc219791451 \h 10 HYPERLINK \l "_Toc219791452" 5.5 Thawed foodstuffs PAGEREF _Toc219791452 \h 11 HYPERLINK \l "_Toc219791453" 5.6 Service counter, salad bar PAGEREF _Toc219791453 \h 11 HYPERLINK \l "_Toc219791454" 6.1 Allergens and contamination prevention PAGEREF _Toc219791454 \h 12 HYPERLINK \l "_Toc219791455" 7.1 Information provided in online sales PAGEREF _Toc219791455 \h 14 HYPERLINK \l "_Toc219791456" 7.2 Package label information required by special legislation concerning meat PAGEREF _Toc219791456 \h 14 HYPERLINK \l "_Toc219791457" 12.1 Traceability PAGEREF _Toc219791457 \h 17 HYPERLINK \l "_Toc219791458" 12.2 Withdrawals PAGEREF _Toc219791458 \h 18 HYPERLINK \l "_Toc219791459" 14.1 Cleaning PAGEREF _Toc219791459 \h 19 HYPERLINK \l "_Toc219791460" 14.2 Maintenance PAGEREF _Toc219791460 \h 20 HYPERLINK \l "_Toc219791461" 14.3 Waste management PAGEREF _Toc219791461 \h 21 HYPERLINK \l "_Toc219791462" 15.1 Animals brought to the shop by customers PAGEREF _Toc219791462 \h 21 In-house control plan in general The in-house control plan describes the operations of the shop and any potential food safety risks. The purpose of in-house control is to prevent these risks from being realised. The in-house control plan is reviewed in connection with Oiva inspections. Storage and updating of the in-house control plan This in-house control plan template compiled by the City of Helsinki Food Safety Unit covers the most important aspects of food safety for shops. The operator is responsible for ensuring that the in-house control plan is consistent with the operations. The in-house control plan must be updated once a year and whenever the operations change. The operator must implement in-house control by completing the template with more detailed information about the company and describing the operations under the different sections. If the shop carries out functions that are not included in the template, the operator must document them as appendices, for example. If food is prepared in the shop, the in-h

FAQs

What is the purpose of an in-house control plan for a shop?

It describes shop operations and potential food safety risks, and aims to prevent those risks from being realised.

How often must the in-house control plan be updated?

It must be updated once a year and whenever the shop’s operations change.

What requirements apply to recording temperatures and thermometer testing?

Temperatures must be recorded using a thermometer, and operators must test thermometers regularly, including spike thermometers by using ice-melt water and boiling water conditions.

Sep 2, 2026

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