On January 23, 2024, the Finnish Food Authority revised the Guidelines for Microbiological Standards for food products, effective from the date of publication. Main contents:

(1) Change the structure of the Guide;

(2) Increase the analysis of the research trend of the self-detection results of food and food contact surface microorganisms, and take measures to prevent the occurrence of microbial hazards according to the analysis of monitoring trends; The research of detection trend adopts a three-step system, which determines the development trend of results (good and bad) by monitoring the number, proportion and distribution of observed deviations (positive results). Food processing hygiene requirements and results of surface cleanliness samples Trends are analyzed to assess whether production processes and hygiene measures are controlled. Sampling may be reduced if the operator can demonstrate that process hygiene results or surface cleanliness results are acceptable over an extended period of time;

(3) To supplement the testing requirements of product shelf life stability, the part on Listeria stability research adds the stability study under the temperature of trade and transportation of 7°C, and the temperature of domestic refrigerator of 10°C;

(4) Added references to ISO standards for production environment sampling, updated listeria sampling guidelines, and added templates on self-monitoring samples; The sampling amount of histamine in fish sauce in Annex 2 was changed from n=9 to n=1, and the sampling frequency was: the annual output of 1000kg was taken once a year, the annual output of 1000-10000 kg was taken twice a year, and the annual output of greater than 10000 kg was taken 3-4 times a year.