Toiduohutusel

Toiduohutusel, the Finnish term for food safety, refers to the set of measures and standards designed to ensure that food is safe to eat and free from hazardous substances. It covers all stages from primary production to final consumption: farming, handling, processing, packaging, transport, storage, preparation, and serving.

Key principles include hygienic handling, clean facilities and equipment, pest control, and personal hygiene of workers. Temperature control is critical: cold storage at or below 5°C and hot holding above 60°C to inhibit microbial growth; proper cooking and reheating are required.

To prevent cross-contamination, raw foods should be kept separate from ready-to-eat items, utensils and surfaces must be cleaned and sanitized, and tampering must be prevented.

In industry, many producers apply HACCP (Hazard Analysis and Critical Control Points) to identify and monitor potential hazards at critical points. National and EU regulations require traceability, clear labeling, and effective recall procedures.

In Finland, the Finnish Food Authority (Ruokavirasto) enforces EU and national food-safety rules, conducts inspections, and provides guidance to businesses and consumers. Education and certification programs strengthen compliance, while consumer vigilance—proper storage at home, cooking foods thoroughly, and avoiding suspicious products—reduces risk.