[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-172752-105":3,"doc-detail-172752-en":81,"detail-sidebar-cat-1-en-105":97},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","in-house-control-plan-for-selling-food-outdoors","In-House Control Plan for Selling Food Outdoors","","In-house control plan for food outdoor sales defines the operator’s internal system to ensure food and premises meet food-safety requirements. It specifies responsibilities for maintaining and annually updating the plan, reporting significant operational changes, and documenting relevant sections while annexing unlisted operations. It outlines key controls across pre-preparation, water and hand hygiene, acquisition and traceability, product withdrawal, import notifications, and storage, temperature monitoring, and safe heating and cooling practices.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/forms/","Forms",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/in-house-control-plan-for-selling-food-outdoors/172752/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/in-house-control-plan-for-selling-food-outdoors/172752.png","ImageObject",442,249,{"name":42,"@type":43},"Connor ","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-10-26","2026-09-01",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",16,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"Who must be notified about significant changes to the food operation?","Question",{"text":63,"@type":64},"The City of Helsinki’s Food safety Unit must be notified if a significant change occurs, if the operator changes, or if operations are ceased or suspended.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How often must the in-house control plan be updated?",{"text":68,"@type":64},"The plan must be updated annually and whenever a change in the operations occurs.",{"name":70,"@type":61,"acceptedAnswer":71},"What traceability documents must be kept for food batches?",{"text":72,"@type":64},"The operator must store traceability documents such as delivery lists, invoices, and receipts to prove when and from where food was delivered across production, manufacturing, and distribution.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},172752,1788296144,{"code":4,"msg":82,"data":83},"success",{"doc_id":79,"user_id":84,"nickname":42,"user_avatar":85,"doc_module":22,"category_id":86,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":87,"file_id":88,"file_url":89,"file_type":90,"file_size":91,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":86,"language":92,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":93,"faqs":94,"seo_title":95,"seo_description":12,"update_tm":80,"read_time":96},687207022233,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d",17,"IN-HOUSE CONTROL PLAN FOR SELLING FOOD\nOUTDOORS\nBusiness’ name: \u0013 FORMTEXT \u0014     \u0015\nBusiness ID (Y-tunnus): \u0013 FORMTEXT \u0014     \u0015\nOperator’s name: \u0013 FORMTEXT \u0014     \u0015\nOperator’s contact details: \u0013 FORMTEXT \u0014     \u0015\nPerson in charge of the in-house control: \u0013 FORMTEXT \u0014     \u0015\nDate of composing/updating the in-house control plan: \u0013 FORMTEXT \u0014     \u0015\nContact details of the supervisory authority:\nThe City of Helsinki’s Food safety Unit must be notified if a significant change in the operation has occurred, there has been a change of operator, or if the operation has ceased or is suspended.\u000f\nDescription of the operations\nThe foodstuff operator must know the health hazards regarding the foods served or handled, and the critical points of the operations in view of food safety, and to include them and the means to manage them in the in-house control plan. In-house control plan is operator’s own system to ensure that the foodstuffs and the food premises and the operations occurring there are meeting the requirements set. The operator is in charge of keeping the in-house control plan up to date. The in-house control plan must be updated annually and if a change in the operations occurs.\nOnly the sections that are relevant for the operation in question are filled and others should be deleted. If there are operations that are not mentioned in the in-house control model they should be documented for example as an annex.\nIn-house control plan and the documents related to it must be kept in a place where they can be, if necessary, presented for the food safety control authority. Minimal storing time for the documents are 1 year.\nDescription of the operation (maintenance area included and the use of it):\n1.1 Pre-preparing premises\nIf necessary, the food is pre-prepared in an approved food establishment. If pre-preparation takes place in premises of another operator, a written agreement of the use of the premises must be attached to the in-house control.\nPre-preparation kitchen:\nDescription of the pre-preparation kitchen and the handling of food occurring there:\nWater points\nThe sales point must have enough water points in relation to the operations. If easily perishable products are handled, a boiler and running water must be included. If the sales point is used for preparing food portions, and food is prepared in large quantities and it includes e.g. handling raw meat, washing food or preparing ice cream, all water points must be connected to a water and sewage system.\nIf only dry foodstuff is served, such as candy or coffee, a hand sanitizer is enough.\nHand washing point:\nThe water canister must be washed every day after its use (where): \u0013 FORMTEXT \u0014     \u0015. Instructions for the cleaning are included as an annex (annex 2).\nThe use of disposable gloves does not change the necessity of hand washing. Disposable gloves are used to protect foods from the microbes that may still be in the hands after the hand washing. Gloves should be changed adequately often and at least if dirty surfaces, equipment, money or other possible sources of contamination have been touched.\n2. The acquisition, delivery, transport, and traceability of the goods\nAll food batches and their quality should be inspected upon delivery.\nTransportation of the goods to the sales point:\nThe goods are inspected for these details upon buying/receiving them:\nThe cold chain is ensured to be successful during transportation and delivery by:\nActions that are taken when faults are detected in a food batch (e.g. bruises, mold, warmed up, inadequate package labelling):\n2.1 Food traceability\nFoods are acquired (list of suppliers):\nThe food must be traceable back to each stage of production, manufacturing and distribution. The operator must be able to prove when and from where the food has been delivered by keeping the traceability documents.\nTraceability documents (delivery lists, invoices, receipts) are stored followingly:\nIf the foods are sectioned into smaller batches (therefore removed from th","cbCaiuQ8RapHODM0","https://ap.wps.com/l/cbCaiuQ8RapHODM0","docx",83663,"English","# Description of the operations\n## Update and documentation requirements\n# Description of the operation (maintenance area included and the use of it)\n## 1.1 Pre-preparing premises\n## 2. The acquisition, delivery, transport, and traceability of the goods\n## 2.1 Food traceability\n## 2.2 Withdrawal of products\n## 2.3 Import of foodstuff\n## 3. Food storage, handling and serving\n## 3.1 Storage and temperature monitoring of food products\n## 3.2 Cooling of foods","[{\"question\":\"Who must be notified about significant changes to the food operation?\",\"answer\":\"The City of Helsinki’s Food safety Unit must be notified if a significant change occurs, if the operator changes, or if operations are ceased or suspended.\"},{\"question\":\"How often must the in-house control plan be updated?\",\"answer\":\"The plan must be updated annually and whenever a change in the operations occurs.\"},{\"question\":\"What traceability documents must be kept for food batches?\",\"answer\":\"The operator must store traceability documents such as delivery lists, invoices, and receipts to prove when and from where food was delivered across production, manufacturing, and distribution.\"}]","In-House Control Plan for Selling Food Outdoors | DOCX",6,{"code":4,"msg":82,"data":98},[99,104,109,114,119,123,126,131,136],{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},11,"Presentations",90,"presentations",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},12,"Resumes",80,"resumes",{"id":110,"doc_module":22,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},14,"Invoices",70,"invoices",{"id":115,"doc_module":22,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},15,"Posters",60,"posters",{"id":55,"doc_module":22,"doc_module_name":25,"category_name":120,"show_sort_weight":121,"slug":122},"Social Media",50,"social-media",{"id":86,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":124,"slug":125},40,"forms",{"id":127,"doc_module":22,"doc_module_name":25,"category_name":128,"show_sort_weight":129,"slug":130},18,"Letters",30,"letters",{"id":132,"doc_module":22,"doc_module_name":25,"category_name":133,"show_sort_weight":134,"slug":135},21,"Paper Templates",5,"papers-templates",{"id":137,"doc_module":22,"doc_module_name":25,"category_name":138,"show_sort_weight":4,"slug":139},158,"General","general-158"]