Own-checks

The operator must have an adequate own-check plan to manage food safety risks. They must be aware of the health hazards associated with the food and its handling, and of any critical points of food safety in their operations. The operator must draw up an own-check plan in writing when starting a food business.

Own-check guideline of the City of Tampere Food Control Unit

Own-check guideline for retailers, restaurants, cafés and other food service establishments. The attachments are non-accessible and some of them are in Finnish:

Hygiene passport and examination of the employee’s health status

For information about the hygiene passport and examination of the employee’s health status at the beginning of the employment relationship, see:

Updated 10.9.2026