Own-check
You must compile a written own-check plan, also known as a self-monitoring plan or in-house control plan. The goal of own-check is identifying the possible risks of your operations and how to control and prevent them. The aim is to ensure the safety of foodstuffs. The plan includes, for example, the cleaning plan, the maintenance plan and the temperature control plan.
Despite any attempts at prevention, deviations occur from time to time. After such deviations it is important to consider what to do to prevent them from occurring again.
The own-check plan is your food business’s own tool and instruction for self-monitoring. It helps you teach your staff to perform self-monitoring. The own-check plan must be available to all staff members. Familiarize your staff with own-check.
Compile the own-check plan in good time before starting operations. If there are changes in your operations, consider them in your self-monitoring. Review the plan annually and consider if it needs updates.
You may compile your own-check plan using pre-prepared plan templates. You may also compile the plan yourself or utilize the principles of good practical instructions listed by the Finnish Food Authority.
Examples of what to do with deviation situations
Example 1: deviation in the fridge’s temperature
Temperature control is a part of self-monitoring. With self-monitoring you ensure that the pieces of refrigeration equipment are cold enough. The own-check plan determines the right temperature of the equipment and instructions on how to monitor the temperatures. Additionally, you must include instructions of what to do in deviation situations.
A staff member notices that the fridge’s temperature is +15 degrees
Check if the piece of equipment works, is the power on
Measure the temperature of foodstuffs
If the foodstuffs are cold enough, move them into another piece of refrigeration equipment. If they have gone warm, dispose of them.
Fix the piece of equipment and write down the procedures into the self-monitoring plan
Ensure that the piece of equipment is cold enough by measuring before placing foodstuffs back into it. Write down the temperature in the own-check's records.
Example 2: deviation in the cooling of food
Monitoring the cooling of hot foods is a part of self-monitoring. Self-monitoring helps to ensure that food is cooled quickly enough. The own-check plan determines how you monitor the cooling and what to do in deviation situations.
Quick cooling ensures higher quality, safety and preservability of foodstuffs. If the cooling takes place too slowly or at too high a temperature, bacteria spores that survived heating may turn into growth form and contaminate the foodstuff.
Foodstuff has been cooling for four hours already, but its temperature is still +15 degrees
The food has not been cooled quickly enough and it must be disposed of. Write down the procedures in the own-check's records.
Consider why the food was not cooled quickly enough (for example, the food was cooled in too thick a layer) and how to ensure that the cooling is quick enough in the future.
Next time, measure the temperature two hours after beginning cooling. Consider if the food can be cooled down to +6 degrees in the allotted time.
Strengthen the cooling if needed (for example, move the food into a shallower dish)
Example 3: deviation in serving temperature
Temperature control is a part of self-monitoring. With self-monitoring you ensure that all food is served in the correct temperatures for the entire duration of service. The own-check plan determines how you monitor the temperature and what to do in deviation situations.
The temperature of a salad that is being served is +15 degrees
The salad is too warm and must be disposed of. Write down the procedures into the own-check's records.
Check if the serving station is working, is the power on.
Figure out why the salad is too warm (for example, the serving station is set at too high a temperature, the plastic salad dish is too far from the bottom of the refrigeration station).
Fix the issue to ensure that the next batch of salad will be served at the right temperature. Write down the procedures into the own-check's records.
Ensure the salad’s temperature by measuring. Write down the temperature in the own-check's records
The HACCP system focuses the self-monitoring
The business’s own-check plan must be delivered to the supervision authority together with the approval application of the premises. The own-check plan of the approved premises must include a HACCP system (Hazard Analysis and Critical Control Points).
The HACCP method finds the sections of activities that could cause possible health hazards. These critical control points include work and handling procedures that can prevent, eliminate or reduce possible food safety hazards. The HACCP system is compiled by determining the critical control points for example, product-specifically or product line-specifically.
More on the topic elsewhere
Principles of good procedures (in Finnish) (Finnish Food Authority)
Self-monitoring (Finnish Food Authority)
Self-monitoring of restaurants (in Finnish) (Finnish Food Authority)
Guide and online course on setting up a restaurant (Finnish Food Authority) - the guide is offered in Finnish, Swedish, English, Turkish and Chinese