Food safety

A food business operator is responsible for monitoring the safety of its operations. Monitoring is based on the restaurant’s activities, risks and food-safety plan, and the operator remains responsible for accurate records and sufficient oversight.

Väylä helps store temperature measurements in one place, but it does not create a food-safety plan for the restaurant or replace guidance from the Finnish Food Authority, municipal food control or another expert.

A measurement point describes the monitored target, such as a cold room, freezer or hot holding station. An owner or manager enters its name, type and the minimum and/or maximum required by the food-safety plan.

A deactivated measurement point no longer appears when recording a new measurement. Earlier temperature entries remain in the history.

All staff roles can record a temperature for an active measurement point. Väylä compares it with the point’s limits and saves the measurement time and staff member.

Entries cannot be edited or deleted afterwards. Correct an incorrect measurement by making a new entry and describing the correction under Additional information.

A measurement below the minimum or above the maximum is marked with a red Deviation label. The label helps locate deviations, but staff assess the situation and act according to the restaurant’s food-safety plan.

Under Additional information, record the observed cause and corrective action, such as moving a product to another cold room or taking a new check measurement. After the corrective action, record a new temperature so the outcome remains visible.

An owner or manager adds cleaning and inspection tasks based on the restaurant’s food-safety plan and marks their frequency as daily, weekly or monthly. Frequency describes the task’s rhythm: Väylä currently shows all active tasks in one list and does not yet schedule due dates or send reminders.

All staff roles can mark an active task as completed. Today’s completion shows the staff member and time, and the completion log remains unchanged. The record documents completed work, but the restaurant is responsible for its sufficiency and compliance with the food-safety plan.

Owners and managers can open the Food-safety report from action search or the report link in Food safety. For the selected 7, 30 or 90 days, it summarises measurement counts, minimum and maximum temperatures, latest measurements, deviations, task completion counts and the latest staff members.

Download CSV creates a chronological file of temperature entries for an inspector. Deviations and their additional information have separate columns. The report and export are based on records saved in Väylä; the restaurant is responsible for ensuring they are complete and consistent with its food-safety plan.