Food safety in Finland is at the highest level in the world. For instance, salmonella and listeria statistics indicate that the entire food chain is well controlled. No other country—with the exception of the other Scandinavian countries—comes even close to this level. Finland exceeds the minimum requirements set by law, which is exceptional and an excellent asset for marketing, for example.

Actors in Finland’s food chain are the authorities, producers, and companies. Competent machinery and equipment manufacturers support the food chain as well as research and development.

In Lapland’s tourism, food safety guarantees successful tourist experiences. Lapland is a region of long distances where the significance of logistical chains and uninterrupted cold chains is emphasized. The increased popularity of local foods—such as the demand for reindeer meat—also necessitates good food safety.


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Photo: © Lapland’s Tourism Safety and Security System 2012

Lapland University Consortium publications:
Niemi, S. 2012. The offerings of nature in Lapland. A guide to sustainable gathering of natural plants and special natural products (in Finnish). Rovaniemi University of Applied Sciences publication series D no 5.

Official reports:
Evira 2011. Food poisoning in Finland in 2009 (in Finnish). Finnish Food Safety Authority Evira publication 2/2011.

Evira’s regulation on hygiene competence 1/2009 (in Finnish). Finnish Food Safety Authority 2.4.2009.

National and international research books and articles:
Europe’s world (Autumn 2012). Special issue on food security. Available at the Multidimensional Tourism Institute.

Irvine, W. - Anderson, A.R. 2005. The impacts of foot and mouth disease on a peripheral tourism area. Journal of Travel and Tourism Marketing 19(2–3), pp 47–60.

Pendargast, D. 2006. Tourist Gut Reaction. Food Safety and Hygiene Issues. In Wilks Jeff, Donna Pendergast & Peter Leggat (eds.): Tourism in Turbulent Times. Towards Safe Experiences for visitors. Advanced Tourism Research Series. pp 143–154. Elsevier Ltd. 357 p.

Rautavirta, K. 2010. From bark bread to pizza: food supply arrangements during crisis periods in Finland (in Finnish). Doctoral dissertation (11.6.2010). Helsinki: University of Helsinki.

Richie, B.W. - Dorrell, H. - Miller, D. - Grahan, A.M. 2003. Crisis Communication and Recovery for the Tourism Industry: Lessons from the 2001 Foot and Mouth Disease Outbreak in the United Kingdom. In Hall Michael C., Timothy Dallen J. & David Timothy Duval, 2003 (eds.). Safety and Security in Tourism. pp 199–216.

Safer Food, better business: Food safety
development intitiative proposed by SMEs in England.

Additional information:
Pekka Iivari,
Multidimensional Tourism Institute, pekka.iivari@lapinamk.fi, tel. +358 400 425 784