Health Protection Instruction

HEALTH PROTECTION INSTRUCTION

Temporary sales

These instructions apply to temporary food sales. Professional activities are dealt with under the notification for handling mobile food premises.

Hygienic working practises are a basic requirement for food handling. The operator must ensure, among other things, the cleanliness of surfaces and handling equipment, product safety and clean clothing and he/she must take care of hand hygiene.

·  The operator's name and contact information must be on view for customers.

·  Food must be protected from harmful elements, such as dust, moisture and sunlight. Unwrapped items must be supplied with adequate droplet protection (by using a cap or something similar). Food boxes and packages must not be stored on the ground without a platform.

·  There must be a canopy over the point of sale and serving point. If highly perishable and unpackaged foods are for sale (e.g. wok cooking, soup, pancakes, etc.), there must be three walls and a dust-free base (e.g. tarpaulin or asphalt) at the serving and sales point.

·  Sales points must be set high enough, with an easy to clean sales table.

·  Handlers of unpacked, easily perishable food should be able to wash their hands at the point of sale (e.g. with a tap-fitted canister, disposable hand towels and liquid soap). In other situations, there must at least be some disinfecting hand sanitizer available.

·  Packaged home baked goods and other similar foodstuffs must have a food name, date of manufacture and list of ingredients. The country of origin for unpackaged vegetables must be displayed.

·  The use of whipped cream or other easily perishable food is not recommended for pastries. As an exception to this, pressurised bottled cream may be used (served in portions to the customer, e.g. in pancakes or buns). It is recommended that stuffed rolls and other uncooked, easily perishable foods be manufactured at an approved food premises.

·  Freshly made, cooked perishable bakery products (e.g. Karelian pies, filled pastries, etc.) may be sold at room temperature, as long as any unsold products are destroyed by the end of the manufacturing day. Products prepared before the day of sale may be kept for up to four hours at a temperature below + 6 degrees Celsius.

·  Highly perishable product storage, transportation and the sales temperature may not exceed +6oC. To monitor the temperature at the point of sale, there must be a thermometer.

·  For cold storage, there must be at least a cool box with ice packs.

·  Food that is served hot must be sold directly after preparation. Food that is served hot food must remain at a temperature of at least +60 degrees Celsius throughout the serving period. When preparing the food, a self-monitoring health protection plan must be carried out.

·  The raw materials used must be pre-processed (vegetables must be washed and chopped and meat and fish must be cut).

·  Household water must come from the municipal water network, or otherwise meet requirements for water for household consumption.

·  If it is not possible to clean cooking implements at the point of sale, then sufficient quantities of the implements must be reserved at the point of sale or service.

·  Disposable containers should be used for serving food.

·  The operator must ensure the proper collection of waste.

·  Toilets must be arranged for customers in the vicinity of buffets and temporary cafés.

The City of Porvoo, Health Protection, Tekniikankaari 1 A, 06100 Porvoo tel. 040168 8844, mon-fri, time 9-12(019) 520 4246 fax (019) 5245600, www.porvoo.fi

Borgå stad, MiljöhälsovårdHälsoskyddet, Teknikbågen 1 A, 06100 Borgå tfn 040168 8844(019) 520 4246 fax (019) 5245600, www.borga.fi