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Hygiene proficiency

Food hygiene proficiency refers to knowing the basics of food hygiene, constantly maintaining and updating one’s knowledge and skills and taking current changes affecting the industry into account as part of a company’s self-monitoring.

Those working with foodstuffs are required to have sufficient knowledge in seven areas: microbiology, food poisoning, hygienic working methods, personal hygiene, sanitation, self-monitoring and legislation. Hygiene proficiency is a legal obligation in the food industry. 

Proficiency test and proficiency examiners

The National Food Act (23/2006) requires that persons whose work is to handle unpackaged easily perishable foodstuffs in food premises have proficiency certificates (i.e. hygiene passports) issued by the Food Safety Authority, proving their food hygiene proficiency. 

Proficiency examinations are arranged and proficiency certificates are issued by independently operating proficiency examiners certified by the Finnish Food Safety Authority.

 

Contact information:

  • Environmental health on-call number, on weekdays from 9.00 am to 11.30 am, tel. +358 (0)3 733 4577, terveydensuojelu@lahti.fi

Personnel e-mail addresses are in the format of firstname.lastname@lahti.fi.

  • Health inspector Taina Rahkonen, tel. +358 (0)50 539 1692