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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. 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responsible for in-house control and contact details: \u0013 FORMTEXT \u0014     \u0015\nIn-house control last performed/updated: \u0013 FORMTEXT \u0014     \u0015\nIssued by\nCity of Helsinki / Environmental Services / Food Safety Unit\nTemplate updated\nNovember 2025\nCity of Helsinki Advisory Service on Food Issues\n\u0013 HYPERLINK \"mailto:kymp.elintarviketurvallisuus@hel.fi\" \u0014kymp.elintarviketurvallisuus@hel.fi\u0015\n\u0003Contents\n\u0013 TOC \\o \"2-3\" \\h \\z \\t \"Otsikko 1;1\" \u0014\u0013 HYPERLINK \\l \"_Toc219791439\" \u00141.1\tStorage and updating of the in-house control plan\t\u0013 PAGEREF _Toc219791439 \\h \u00141\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791440\" \u00141.2\tEntries related to in-house control\t\u0013 PAGEREF _Toc219791440 \\h \u00141\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791441\" \u00141.3\tDescription of operations\t\u0013 PAGEREF _Toc219791441 \\h \u00142\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791442\" \u00141.4\tReporting suspected cases of food poisoning and observations of adverse effects\t\u0013 PAGEREF _Toc219791442 \\h \u00142\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791443\" \u00142.1\tHygiene Passports\t\u0013 PAGEREF _Toc219791443 \\h \u00142\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791444\" \u00142.2\tMonitoring employees’ state of health\t\u0013 PAGEREF _Toc219791444 \\h \u00142\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791445\" \u00142.3\tOrientation and training\t\u0013 PAGEREF _Toc219791445 \\h \u00143\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791446\" \u00142.4\tHand hygiene\t\u0013 PAGEREF _Toc219791446 \\h \u00143\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791447\" \u00142.5\tWork clothes and jewellery\t\u0013 PAGEREF _Toc219791447 \\h \u00144\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791448\" \u00145.1\tCold storage in storage and sales operations\t\u0013 PAGEREF _Toc219791448 \\h \u00147\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791449\" \u00145.2\tTemperature control in the handling of foodstuffs\t\u0013 PAGEREF _Toc219791449 \\h \u00149\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791450\" \u00145.3\tProducts that are kept hot\t\u0013 PAGEREF _Toc219791450 \\h \u001410\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791451\" \u00145.4\tReheated foods\t\u0013 PAGEREF _Toc219791451 \\h \u001410\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791452\" \u00145.5\tThawed foodstuffs\t\u0013 PAGEREF _Toc219791452 \\h \u001411\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791453\" \u00145.6\tService counter, salad bar\t\u0013 PAGEREF _Toc219791453 \\h \u001411\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791454\" \u00146.1\tAllergens and contamination prevention\t\u0013 PAGEREF _Toc219791454 \\h \u001412\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791455\" \u00147.1\tInformation provided in online sales\t\u0013 PAGEREF _Toc219791455 \\h \u001414\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791456\" \u00147.2\tPackage label information required by special legislation concerning meat\t\u0013 PAGEREF _Toc219791456 \\h \u001414\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791457\" \u001412.1\tTraceability\t\u0013 PAGEREF _Toc219791457 \\h \u001417\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791458\" \u001412.2\tWithdrawals\t\u0013 PAGEREF _Toc219791458 \\h \u001418\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791459\" \u001414.1\tCleaning\t\u0013 PAGEREF _Toc219791459 \\h \u001419\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791460\" \u001414.2\tMaintenance\t\u0013 PAGEREF _Toc219791460 \\h \u001420\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791461\" \u001414.3\tWaste management\t\u0013 PAGEREF _Toc219791461 \\h \u001421\u0015\u0015\n\u0013 HYPERLINK \\l \"_Toc219791462\" \u001415.1\tAnimals brought to the shop by customers\t\u0013 PAGEREF _Toc219791462 \\h \u001421\u0015\u0015\n\u0015\n\u0004\nIn-house control plan in general\nThe 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.\nStorage and updating of the in-house control plan\nThis 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.\nThe 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","cbCaioeFBOhlu1z0","https://ap.wps.com/l/cbCaioeFBOhlu1z0","docx",157094,36,"English","# In-house control plan in general\n## Storage and updating of the in-house control plan\n## Entries related to in-house control\n# Description of operations\n## Reporting suspected cases of food poisoning and observations of adverse effects\n# Hygiene and operational controls\n## Temperature control and thermometer recording\n## Hygienic practices and documentation","[{\"question\":\"What is the purpose of an in-house control plan for a shop?\",\"answer\":\"It describes shop operations and potential food safety risks, and aims to prevent those risks from being realised.\"},{\"question\":\"How often must the in-house control plan be updated?\",\"answer\":\"It must be updated once a year and whenever the shop’s operations change.\"},{\"question\":\"What requirements apply to recording temperatures and thermometer testing?\",\"answer\":\"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.\"}]","In-house control plan for a shop - Storage, hygiene and food safety reporting | DOCX",1788322659,13]