On January 19, 2022, the Finnish Food Agency issued a study guide on the processing and preservation of minced meat for registered food producers. The main contents are as follows:

(1) Definition. Food establishments, perishables, approved food production establishments, etc.

(2) Introduction. Minced meat production enterprises must be registered, subject to regulatory requirements: Food Law No. 297/2021 (EL), (EC) Regulation No. 178/2002, Decree No. 852/2004;

(3) Raw meat should use fresh meat as far as possible. Raw materials, animal parts or other ingredients must not be added to ground meat during the manufacturing process. Frozen meat must be minced under cooling or immediately after thawing;

(4) Microbiological control requirements for meat. Operational requirements for preventing microbial reproduction in meat and contamination of packaging and processing workers;

(5) Microbiological inspection requirements for minced meat;

(6) Hygienic standard operating procedures and self-monitoring requirements for ground meat production. Training of workers, compliance with sanitation procedures, cold chain requirements during processing, refrigeration equipment and record requirements;

(7) Facility requirements of processing enterprises;

(8) Basic requirements for product labels, label content of prepackaged minced meat and non-prepackaged minced meat, label requirements for minced meat produced with different raw meats;

(9) Requirements for regular sampling;

(10) Research on product shelf life. Design, sample analysis, storage temperature of samples, evaluation of results, etc.

The guidelines are effective from January 18, 2022.