This website contains links to the additional information mentioned on the web course and the guide for Setting up a meat establishment. Please note that all additional information is unfortunately not available in all language versions.
Setting up
- Oiva evaluation guidelines for approved establisments
- Contact details of local food control authority
- Finnish meat trade association (Lihakeskusliitto ry)
- Finnish Food and Drink Industries' Federation (Elintarviketeollisuusliitto ETL)
Operations
- Organic production (Finnish Food Authority)
- Novel foods (Finnish Food Authority)
- Import of foods from EU countries (Finnish Food Authority)
- Import of foods from non-EU countries (Finnish Food Authority)
- Guideline on food information (Finnish Food Authority) (only available in Finnish and Swedish)
- Food improvement agents (Finnish Food Authority) (only available in Finnish and Swedish)
- Packaging and contact materials (Finnish Food Authority) (only available in Finnish and Swedish)
- Animal by-products (Finnish Food Authority)
- Handling of animal by-products in approved establishments (Finnish Food Authority) (only available in Finnish and Swedish)
- Handling of TSE risk material in approved establishments (Finnish Food Authority) (only available in Finnish and Swedish)
Staff
- Hygiene passport and List of proficiency examiners (Finnish Food Authority)
- Handling of unpackaged perishable foodstuffs (Finnish Food Authority) (only available in Finnish and Swedish)
- Food poisoning (Finnish Food Authority) (only available in Finnish and Swedish)
Own-check plan
- Contact details of local food control authority
- HACCP system (Finnish Food Authority) (only available in Finnish and Swedish)
- Microbiological requirements for foodstuffs – instructions for food business operators (Finnish Food Authority) (only available in Finnish and Swedish)
- Guidelines on withdrawal of products (Finnish Food Authority)