Hygiene passport and health report

Those working in the food industry must master the basics of food hygiene in order to know how to handle food safely. The Finnish food hygiene passport has been created to promote food safety.

The employee needs a hygiene passport if he

• works in a food apartment and
• handles unpackaged perishable foodstuffs.

Food premises include, for example, cafes, restaurants, fast food restaurants, commercial kitchens, food stores, bakeries and food manufacturing factories. Foods that spoil easily include, for example, milk, meat and fish. The Food Agency has prepared a table on what is considered to be processing of unpackaged perishable food and what is not. More information on these and other issues related to hygiene skills can be found on the Food Agency's website.

More information about the hygiene passport

Health report and salmonella certificate

A person who handles non-heated, unpackaged, easily perishable foodstuffs must provide a health report at the start of the employment relationship if the employment relationship is expected to last at least one month. Health status assessment refers to an interview conducted by a doctor or nurse from occupational health care or a health center. In connection with the interview, the need for laboratory tests is assessed, e.g. in case of salmonellosis and good hygiene practices in food processing are emphasized
• do not work if you have symptoms
• the employer is notified of a disease that can be transmitted through food
• the importance of good hand hygiene at work is emphasized and guidance is provided

The statement must also be required from interns and other similar persons who work at the workplace without an employment relationship. However, an explanation is not required from e.g. a person handling cashier work or food distribution.

The employer must require a reliable report from the employee that he is not infected with salmonella, in addition to the beginning of the employment relationship, when there is a justified reason to suspect that the employee is a carrier of the salmonella bacteria (febrile diarrheal disease) while at work.

The fulfillment of hygiene passport requirements and suitability for food work in the food premises are monitored in connection with other food premises supervision. The operator's duty is to keep a record of the persons working in his apartment and how the persons in question have sufficient food hygiene knowledge and suitability for food work to perform their duties.

Thl's procedure instructions for salmonella cases

Is a health report required from the employee?