Professional Documents
Culture Documents
Elintarvikelaki 23/2006
In-house control is obligatory and regulated by law. It covers all those involved in
importing, exporting, producing, manufacturing, packing, serving, trading or otherwise
handling foodstuffs.
Those operating the facility must recognize the hygiene risks in the facility related to working
with foodstuffs. To minimize these risks a plan should be drawn up and implemented.
It is recommended that an in-house control plan should be prepared using the HACCP-
method. HACCP comes from the words Hazard Analysis & Critical Control Points. The
critical control point is any phase during the preparation or handling of foodstuffs in which a
mistake could cause a safety risk.
Write down all the measurements and action taken when critical values are not met.
When foodstuffs of animal origin are involved, the provisions of Hygienialaki 1195/96 and
Hygienia-asetus 1336/96 must be observed.