Decree of the Ministry of Health No. 107 / 2001 Coll.
Decree of the Ministry of Health on sanitary requirements for catering services and on principles of personal and operational hygiene in epidemiological activities
Valid
Order
Effective from 26.03.2001
Text versions:
26.03.2001
Contents
Oddíl 1
§ 1
§ 2
§ 3
§ 4
§ 5
§ 6
§ 7
§ 8
§ 9
§ 10
§ 11
§ 12
§ 13
§ 14
Oddíl 2
§ 15
§ 16
§ 17
§ 18
§ 19
§ 20
§ 21
§ 22
§ 23
§ 24
§ 25
§ 26
§ 27
§ 28
§ 29
§ 30
§ 31
§ 32
§ 33
§ 34
§ 35
§ 36
§ 37
§ 38
§ 39
Oddíl 3
§ 40
§ 41
§ 42
§ 43
§ 44
§ 45
Oddíl 4
§ 46
§ 47
§ 48
Oddíl 5
§ 49
§ 50
§ 51
§ 52
Oddíl 6
§ 53
§ 54
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107
DECLARATION
Ministry of Health
of 9 March 2001
on hygiene requirements for catering services and on the principles of personal and operational hygiene in epidemiological activities
According to § 108 (1) of Act No. 258 / 2000 Coll., on the Protection of Public Health and on the amendment of certain related laws ("the Act '), the Ministry of Health provides for the implementation of § 20 (d), § 23 (3) and § 24 (1) (c) to (e) and (g) of the Act:
Basic provisions and hygiene requirements for catering establishments
This decree sets out the hygiene requirements for the location, construction, spatial and disposition arrangements, water supply, heating, lighting, disposal of waste water, ventilation and equipment of food service facilities, as well as the conditions for the production, preparation, transport, distribution, labelling and storage of food and its putting into circulation, cases where critical points, microbiological and chemical requirements for food served, and conditions for the collection and storage of samples of food produced must be identified. In addition, the Decree regulates the principles of personal and operational hygiene, which must be applied in the performance of epidemiological activities.
Interpretation of terms
For the purposes of this decree:
(a) the establishment of catering services (hereinafter referred to as "establishment") a set of rooms and premises for the production, preparation and storage of meals and their putting into circulation and for other related activities;
(b) by refreshment, a form of food service involving simple kitchen preparation and putting into circulation;
(c) other catering services
1. stands established as:
(aa) permanent or seasonal, intended and equipped for long-term operation of the preparation and serving of refreshments;
(bb) transitional, intended for the short-term operation of refreshments in one-off, time-limited events (e.g. cultural or sporting events),
2. mobile (mobile) equipment, which are different types of means of transport intended for long-term (seasonal) operation of refreshments,
3. portable equipment which is established as:
(aa) vending machines, desks and trucks combined with a production machine or establishment for the production of dishes, or heating them up (for example, ice cream, beverages, grill, fryer) intended for the rapid preparation and serving of meals at the establishment;
(bb) counters and carts ensuring simple preparation and administration of dishes (heating, filling, finishing) or storage and administration of prepared unpacked dishes;
(d) semi-cooked food intended for heat treatment only;
(e) cooked food prepared for consumption in a warm state and kept warm for the period of putting into circulation, transport and distribution;
(f) a cold meal of a kitchen food prepared for cold consumption and kept refrigerated for the period of putting into circulation, transport and distribution;
(g) a pastry product, the basis of which is usually a bakery product which, after heat treatment, is finished with filling, coating, ornaments and pieces of fruit, as well as a cold product made from dehydrated mixtures or foodstuffs (for example, foams, whipped creams, corps, jelly, cups);
(h) cooked food at all stages of preparation and manufacture intended for further preparation before consumption in a warm or cold state;
(i) a frozen dish of warm food which has been frozen to a temperature of at least -18 degrees C in all parts of the dish immediately after production;
(j) a chilled dish, warm or cold, which has been cooled immediately after production to a temperature of not more than + 2 ° C in all parts of the dish;
(k) forward-selling of dishes sales from portable establishments referred to in (c) (3bb) with direct functional link to the establishment, food store or other construction; 1)
(l) the supply of food by their manufacturer or customer for the purpose of serving meals;
(m) transport of food by a person who does not produce or serve food, hereinafter referred to as the carrier;
(n) by putting food into circulation and serving food for consumption in the catering service.
Hygienic requirements for the location of plants, their construction, arrangement, water supply, heating, lighting, waste water disposal, ventilation and equipment
Location, spatial and layout of the establishment
(1) The establishment is located and situated and disposed of in such a way that food, raw materials, substances and preparations intended for the preparation and manufacture of food (hereinafter referred to as "food") and food are not adversely affected by the environment and that the establishment itself does not adversely affect the environment. Wagons and surfaces on or in the immediate vicinity of the premises shall have a solid dust-free surface.
(2) The materials used, the technical condition and equipment of the establishment must not adversely affect food and food.
(3) Sections of work which would adversely affect and adversely affect food and food at any stage of their production and preparation must be separated by construction or, where appropriate, by operational separation. The building or operating department of the working sections of the establishment shall be determined according to the nature and scope of the activity, taking into account the range and capacity of the meals produced. The continuity of each operating area shall ensure the continuity of the production process. The breakdown requirements of the establishment are laid down in Annex 1.
(4) For the preparation of infant foods, meals for children under 3 years of age and for the feeding of the probe, the preparation and, where appropriate, the kitchen of the infant food and the washing-up of transport containers, infant bottles and tableware must be separate. The requirements for the breakdown of the establishment for the preparation of diet dishes are laid down in Annex 1.
(5) A separate space separate from the production activity shall be established for the performance of administrative work.
Water supply, waste water disposal
(1) The establishment must be supplied with flowing drinking water connected to the drinking water.2) The hot water supply shall be provided throughout the operating period with a temperature of at least + 45 ° C at the sampling point. Hot water must not be used to prepare and produce dishes, including beverages.
(2) The plant must be connected to the sewerage or equipped with a waste water collection and disposal facility with the possibility of exporting waste. Where a fat separator (lapol) is set up in an establishment, it shall be located outside the premises where food and food are handled.
Other spatial conditions and equipment of premises
(1) For one employee, a floor area of at least 2 m2 shall be available at an unconditioned workplace. The width of the free space for the movement of the staff member shall not be narrowed in any place below 1 m.
(2) The light height of workplaces on which work is carried out for four or more hours, hereinafter referred to as "permanent workplaces," must be:
(a) for an area of less than 50 m2 at least 2,60 m;
(b) for areas less than 100 m2, not less than 2,70 m;
(c) for an area of less than 2000 m2, not less than 3,00 m;
(d) for an area of more than 2000 m2, not less than 3,25 m;
(e) in rooms with oblique ceilings over at least half the floor area of 2,30 m.
(3) The light height of workplaces on which work is performed for less than 4 hours (hereinafter referred to as "intermediate workplaces") must not be less than 2,1 m.
(4) The heights referred to in paragraph 2 (c) and (d) may be reduced by 0,25 m, provided that it is ensured for each employee at a permanent place of work of the airspace referred to in paragraph 6. However, the ground clearance shall not be less than 2,60 m.
(5) At the workplaces, at least one employee must be responsible
(a) 12 m3 of airspace in the course of a seated activity;
(b) 15 m3 of airspace during standing-up work.
(6) The airspace determined in accordance with paragraph 5 shall not be reduced by fixed operational facilities. The requirements referred to in paragraphs 1 to 5 shall not apply to machinery cabins, cash boxes and working spaces of a similar nature.
(7) The floors of the operating rooms and sanitary facilities of the establishment (Sections 10 and 11) must be easy to clean and of material corresponding to the purpose of the work. In the operating rooms where the floor is washed with running water, the floor shall be covered by a grille and shall have a non-slippery surface.
(8) The walls shall have a washable treatment (e.g. in the dishes, in the preparation, in the kitchen, in the sanitary facilities or in the garbage storage) in the premises and at working areas where significant pollution or in the wetted area can occur.
(9) Ceats, ceilings and other suspension devices must be designed and constructed in such a way as to avoid condensation of vapours, dust deposits, mould growth and plaster loss, and must be well-cleaned.
Ventilation
(1) There shall be no excessive heat generation, vapour condensation and dust settlement in the establishment; air contaminated with fumes and smoke in the consumer space shall be removed. For this purpose, sufficient air exchange by natural or forced ventilation must be ensured, or the air must be conditioned by air conditioning. The requirements for the natural and forced ventilation of workplaces and the spatial requirements for air-conditioned workplaces are laid down in Annex 2. The quantity of air exchanged shall be determined taking into account the work carried out and its physical complexity so that, from the beginning of the shift, the microclimate conditions laid down in Annex 2 are ensured for the staff.
(2) Exhaust air outlets to the outdoor area must be located in such a way as to avoid the re-draining of pollutants into the workplace space by ventilation equipment. For natural ventilation minimum surfaces of ventilation holes listed in Part A of Annex 2 shall be secured.
(3) Forced ventilation must be used wherever natural ventilation would be insufficient, in particular if the floor level is below 2 m below ground level, or if the location of the workplace does not allow sufficient ventilation holes to be established. Additional requirements for forced ventilation are set out in Part B of Annex 2.
(4) The air supplied by air conditioning equipment to the workplace shall contain an outdoor air content sufficient to reduce the concentration of gaseous substances and aerosols below the permitted exposure limits and the maximum permitted concentrations laid down by a specific legislation governing the health conditions of workers. The quantity of outdoor air delivered per employee performing very light work shall not be less than 50 m3 / h, if medium-sized, shall not be less than 70 m3 / h, and shall not be less than 90 m3 / h if heavy to very heavy work. The proportion of outdoor air in the total amount of air supplied must not fall below 15 per cent. The related spatial requirements for air-conditioned workplaces are set out in Part C of Annex 2.
(5) The ventilation device must not adversely affect the microbial purity of the air.
(6) The ventilation system for an installation located in a residential or other protected building shall be separated from the ventilation system for home ventilation.
(7) Ventilation holes shall be provided with non-corrosive grids easily removable for cleaning. A steam and odour extraction device shall be installed above the heat sources.
(8) Windows that provide direct ventilation must be technically protected against insect intrusion and operated from the level of the floor in the manufacturing premises, preparation rooms, washrooms and food stores.
Lighting of the premises
(1) In the production area of the establishment, daily and combined lighting shall be dealt with in accordance with the standard values so that the lighting is consistent with the work in question, does not dazzle and does not distort the colour of the food and dishes. 3) The standard value shall be the specific technical requirement contained in the relevant Czech technical standard, whereby the specific health requirement is considered to be met. Illumination of the consuming part is solved according to the nature of the catering service.
(2) Workplaces where the standard values for daytime and combined lighting cannot be met for the characteristics referred to in paragraph 1 (non-daytime workplaces) may be established only if:
(a) intermediate workplaces;
(b) a workplace intended only for night operation;
(c) workplaces which, for technological reasons, must be located below ground level;
(d) workplaces whose purpose or design does not allow the establishment of a sufficient number of lighting holes;
(e) workplaces where the technological process, the material processed or the quality of foodstuffs or dishes require special heat and humidity conditions;
(f) workplaces in small establishments, such as house passages, and under roads, where their activity is not a source of odour penetration into the surroundings;
(g) ensuring the protection of workers' health against adverse effects, the source of which is technology, or the protection of workplace surroundings against noise from production or other activities.
(1) The lighting holes shall be adjusted so that the production and storage spaces are adequately protected against the adverse effects of direct sunlight.
(2) Lamps placed above food handling sites and dishes must be of a safety type and protected in such a way as to avoid contamination of food and food in the event of breakage.
Heating
(1) Heating shall ensure satisfactory temperature conditions on each working section according to the nature of the operation. In warm plants the temperature shall not be higher than + 25 ° C.
(2) In permanent workplaces, with the exception of workplaces requiring special heat conditions and workplaces where the heat load cannot be eliminated by technical means from the technology, compliance with the permissible microclimatic conditions for workers shall be ensured, except for extremely cold and extremely warm days. A particularly cold day shall be considered the day when the outdoor temperature is below -15 degrees C. The day when the outdoor temperature is above + 30 ° C is considered to be an extremely warm day. The permissible microclimatic conditions and the method for determining them are laid down in Annex 2.
(3) For the determination of heat conditions, activities shall be classified in labour classes according to the average minute energy output spent on an effective working time. During this period, the energy expenditure shall be calculated as the weighted average of the energy expenditure of the main and secondary activities. If the duration of the secondary activity exceeds 30 per cent of the effective working time, both activities shall be evaluated separately. The classification of work into classes is governed by Table 1 of Annex 2. If the energy output values are not known, the work under consideration may be included in the work classes according to the examples listed in Table 1 of Annex 2.
(4) In the rooms where meat and fish are processed, semi-finished and prepared dishes are prepared for cooling and they produce cold dishes or fill or replenish pastry products, a temperature of not more than + 15 ° C must be provided, unless the operations can be completed within 30 minutes. In rooms where they are cut, filled and packed dishes already chilled to + 4 degrees C in all parts of the meal (Section 28 (6)) for cooling purposes, and in rooms with handling space for completion of refrigerated and frozen meals before dispensing (Section 28 (4)), a temperature of not more than + 15 degrees C throughout the working period shall be ensured.
(5) The rooms where food is stored and food is prepared and produced must not pass freely through the sewerage ducts, nor must the cleaning chunks be placed there. The hot water pipes must not pass through food stores and spaces with reduced temperature requirements. This does not apply if the buildings put into use before 1 January 2001 are used within the scope of the decision of the competent authority of the sanitary service.
Sanitary equipment for consumers
(1) Toilets shall be available to consumers in an establishment providing catering services that is part of the accommodation and in separate catering facilities. The number of toilets and other related requirements are laid down in a specific legislative legislation.4)
(2) For consumers of establishments of catering services other than those referred to in paragraph 1 (for example, meals of staff, school canteens), emergency toilets for men and women shall be established following the dining room according to the number of seating places, so that at least 1 toilet for women and 1 toilet for men are set up in 100 seats.
(3) The toilets at the premises referred to in paragraphs 1 and 2 must have a hall equipped with a sink with running drinking water and hot water.
(4) If at the premises referred to in paragraphs 1 and 2 the capacity of the seating positions does not exceed 10 seats, the toilet may be shared for both men and women.
(5) Consumers' toilets need not be set up in a standing-dining establishment where the toilets are provided in an operationally and hygienically satisfactory manner outside the establishment, for example where there are publicly accessible toilets in the vicinity of the establishment which have an operating time equal to that of the establishment providing refreshments.
Sanitary equipment for staff
(1) Sanitary facilities constituting cloakrooms, toilets, washbasins, or showers, where appropriate, and in specified cases, shall be provided for the staff of the establishment. Hygienic devices, outside the day room, shall not be directly accessible from the premises where food or food is handled. Sanitation facilities shall be separated for men and women, except for an establishment which has a maximum of 10 employees in one shift.
(2) The dressing rooms must be separated from the washrooms and showers. If there are not more than 5 employees per shift or if there are co-workers, the washroom and shower can be part of the dressing room. The number of seats (lockers) in the locker room must correspond to the number of employees. The dressing rooms must also be set up for employees at dislocated workplaces.
(3) The daily room is set up mainly for the relaxation of warm kitchen workers and prepared with reduced temperature to protect them against adverse climatic effects and for eating them, if the dining room is not set up for workers. The daily room is equipped with tables, seating furniture, and serves as a dining room, as well as a sink, dishwasher sink, cooker and fridge. A dressing room in an establishment of up to 10 employees in one shift can be considered a day room.
(4) The staff toilets must always be separate from the consumer toilets. The toilets shall have a hall equipped with a sink, running drinking water and hot water, a mixing battery without hand or arm control, and towels for disposable use or hand dryer.
(5) The number of staff toilets shall be determined as follows:
(a) one seat per 10 women, one seat for each additional 30 women,
(b) one seat per 10 men and, where appropriate, a urinal stand or a shell; for each additional 40 men, one additional seat, possibly another urinal stand or mussels.
(6) If the establishment is multi-storey, toilets shall be established at working areas on each floor.
(7) In justified cases, a toilet which is also used by persons who do not work in catering services and are members of the family of the operator (5) or are employed in neighbouring establishments (e.g. passages) may be considered as a dedicated toilet for employees of the establishment. A separate toilet shall comply with the conditions laid down in paragraph 4, except for a toilet located in a family house.
(8) A chemical toilet can only be set up for other catering facilities (§ 2 (c)) with short-term operation, provided that hot water is provided for washing hands in the establishment and pre-washing hands with cold water in the portable sink at the chemical toilet.
Food and food storage services
(1) Foodstuffs for the manufacture of dishes shall be stored in such a way as to comply with the conditions laid down for storage by the manufacturer or by a specific legislation. Food and food storage facilities shall allow the storage of food and food according to their nature and the storage conditions laid down by the manufacturer or by specific legislation. 6) Food storage sites which could adversely affect sensory or microbiological effects on other foodstuffs must be constructed. Food storage facilities, including refrigeration and freezing equipment, shall be equipped with a food storage facility (e.g. shelves, mats, hangers) and a measuring device for checking physical factors, especially temperature. Cooling and freezing equipment shall have sufficient capacity for separate storage of food and dishes, including prepared meals, refrigerated and frozen dishes.
(2) Thermometers shall be located in the maximum temperature space so that the measured temperature is clearly visible. Moisture measuring devices shall be equipped with warehouses of those foodstuffs for which specific legislation provides for this. 6)
(3) Removable packaging, inventory, clean linen, used linen, cleaning products and other material are stored separately.
Cleaning chambers, waste containers and waste warehouses
(1) A cleaning chamber, or a niche (niche) with a supply of flowing drinking water and hot water equipped with a effluent and a shelf, or a locker for cleaning and washing products, is set up for cleaning. Depending on the nature of the activity and layout of the establishment, the cleaning chamber for the catering part shall be treated separately; at a multi-storey facility for each floor.
(2) Where the nature of the activity so requires, a refrigerated organic waste warehouse shall be established. This warehouse is equipped with a hallway with running hot water and drinking water for sanitation of waste containers and sewage-connected waste. Where the nature of the activity does not require such a warehouse, the organic waste collection regime shall be secured in such a way as to avoid the molding and rotting of waste, the intrusion of harmful and epidemiological arthropods, rodents and other animals.
(3) Waste containers must be made of material enabling their sanitation. These containers shall be closed. In order to collect waste at an establishment where conditions cannot be created for the sanitation of collection vessels, or where the nature of waste (e.g. non-fattable egg shells, marine animal containers, infectious food) is required, disposable plastic packaging is used.
Production and consumption facilities
(1) In the establishment of catering services, if not for other catering facilities, an area must be created for the consumption of served meals.
(2) The production and consumption premises of the establishment must be equipped in such a way that their facilities correspond to the scope of the activity and the technological processes used.
(3) Machinery for the manufacture, storage and handling of foodstuffs and foodstuffs must comply with the requirements laid down in the specific legislation. 7)
(4) For the manufacture of chilled and frozen dishes, chilled semi-finished products and prepared meals, as well as for cooling of dishes before finishing (Section 23 (2)), the establishment shall be equipped with a quick freezing device to ensure shock cooling and freezing of dishes while taking heat from dishes after cooking. The temperature and storage times requirements are set out in Annex 3.
(5) The working areas, tools, dishes, utensils, handling and transport packaging and other products which come into direct contact with food and dishes must not be damaged, must be functionally satisfactory and made from materials intended to come into contact with food and food. 8)
(6) The working areas, working equipment and equipment must be separated according to the nature of the foodstuffs or activities so that there is no cross-contamination of food and food in the preparation and manufacture of dishes and a negative effect on their health.
(7) The workplaces where unpackaged food and dishes are handled or where hand pollution occurs shall be equipped with a wash basin with running drinking water and hot water, soap and towels for single use or hand dryer. A sink with a mixing battery without hand or arm control must be installed at workplaces where the workers' hands are epidemiologically important (e.g. kitchen, meat preparation, fish, poultry, eggs).
Hygienic requirements for the preparation and production of dishes, their distribution, transport, storage, labelling and putting into circulation, determination of critical points and sampling
Health of meals
(1) Feedingstuffs must be healthy, comply with the microbiological and chemical requirements set out in Annexes 4 and 5 and must have sensory characteristics (colour, smell, taste and consistency) appropriate to the nature of the food.
(2) Where the nature of the operation of catering services or the health or nutritional requirements of a group of consumers so require, the nutritional value and composition of meals shall be in accordance with the specified nutritional benefits, dietary requirements or specific needs.
(3) Feedingstuffs in which the maximum microbiological contamination limits set out in Annex 4 are exceeded, the quantity allowed, the special quantity or the maximum level of chemicals determined in accordance with Annex 5, as well as meals which do not meet the other chemical requirements set out in Annex 5, the sensory characteristics of the food or nutritional requirements may not be put into circulation.
(4) Microbiological testing of dishes and determination of chemicals is carried out according to Czech technical standards. Where methods other than those laid down in Czech technical standards are used for sampling, sampling, weight or volume, transport to laboratories and microbiological or chemical testing, they shall be demonstrated, when used, that results are equivalent to those of the Czech technical standard in terms of sensitivity, accuracy and reproducibility.
(5) The technologies used, the working practices, as well as the related hygiene and technical measures and standards must ensure the health of food and must not interfere with the sensory characteristics of food or significantly reduce its nutritional (nutritional) value ("good manufacturing practice").
(6) The nature and scope of the catering services provided must correspond to the space capacity and equipment of the establishment and must not infringe the principles of good manufacturing practice.
Food heat treatment
(1) Foodstuffs must be cooked for a period of time to ensure the health of the dishes and maintain their nutritional value as high as possible. The ingredients added to the dishes for seasoning, thickening or other preparation (e.g. spices, flour) in the final stage of production must be sufficiently heat-treated. For the safe preparation and manufacture of dishes, at least + 75 degrees C must be achieved in all parts of the meal for at least 5 minutes. If the nature of the dish requires the use of a temperature below + 70 ° C, the temperature action time shall ensure the health of the dish.
(2) The periods and temperatures for the preservation of prepared meals and dishes, including pastry products, are set out in Annex 3.
Conditions of use of eggs and egg materials
(1) Only marked market types of eggs may be used for the preparation and manufacture of dishes. Raw eggs cannot be added to dishes which are not further cooked (e.g. creams, pudding, sauces). The use of eggs with broken shell (shellfish) in catering services is not permitted. Eggs marked as fresh may be stored at + 5 to + 12 degrees C.
(2) A separate section with a working surface and wash basin to wash and disinfect the hands, if any, shall be set up to the extent specified in Annex 1. Eggs may only be introduced into the manufacturing part of the establishment in washable containers or salaries; The original paper trays and transport packages may not be used for this purpose.
(3) Pasteurised frozen eggs must be immediately heat-treated after thawing; their re-freezing is inadmissible.
Food defrosting conditions
(1) If the food requires defrosting before cooking, it shall be carried out in a preparation or working area using a special technical device (defroster) or a refrigerating device with a temperature of not more than + 4 ° C. Unfreezing in water or at kitchen temperature is not permitted.
(2) Non-frozen foodstuffs may not be subsequently frozen after they have been delivered to the establishment.
Food from uncooked meat and smoked food
(1) For the preparation and administration of non-heat-treated meals, including fish, only healthy foods prepared and labelled by the manufacturer may be used for this purpose. The technology of preparing these dishes must ensure their health.
(2) Non-heat-treated meat, including fish and other marine organisms, shall be prepared immediately before consumption and shall not be stored, transported or transported to other establishments or stores.
(3) Purchased or delivered smoked foodstuffs must not be reconsidered in the establishment.
Cold meals and confectionery
(1) Cold dishes [Paragraph 2 (1) (f)] can only be produced from foods cooled to a temperature of not more than + 5 ° C; this does not apply to bakery products and foodstuffs which, for technological reasons, require higher temperatures (e.g. agar, fats). During production, the food temperature for the production of cold meals must not exceed + 10 ° C. The ready-to-eat meal shall be cooled to a maximum of + 4 ° C after production. The temperature in all parts of such a dish shall not exceed + 4 ° C during transport and circulation; for a short period, not more than 30 minutes, a temperature of not more than + 6 ° C may be allowed. Additional temperature requirements and storage periods for cold dishes and pastry products are laid down in Annex 3. For packed cold dishes with a shelf life of more than 24 hours, the requirements of paragraphs 29 to 31 shall apply.
(2) Semi-finished products and prepared meals should be cooled immediately after cooking to the temperatures laid down for storage before finishing. The list of time limits and temperatures is set out in Annex 3.
(3) The temperature requirements and storage periods for processed and finished pastry products are set out in Annex 3. During delivery and circulation of pastry products filled and decorated with creams and filling, their temperature shall not exceed + 8 ° C.
(4) For pastry products and cold dishes not listed in Annex 3, as well as for pastry products and cold dishes where a new technology is used, the manufacturer shall determine the period of application. In doing so, it is based on the epidemiological risk from the food used and the technological process.
(5) The remaining pastry creams, toppings, fillings and cold dishes, such as salads, dressing, spreads and foams, are not allowed to be mixed into freshly prepared dishes, including pastry products.
Use of ice and steam
(1) Ice used in meals, including beverages, may only be produced from drinking water for public supply; (9) Treatment and storage shall not be the cause of contamination.
(2) Steam for direct contact with food and dishes can only be produced from drinking water.
Use of fats and oils in heat treatment of dishes
(1) Only fats and oils intended for this purpose may be used in heat treatment of dishes. Fats and oils shall not be overheated above + 180 ° C, unless otherwise specified by the manufacturer.
(2) The quality of fat and oil must be continuously inspected by sensory (colour, odour) or chemical rapid tests during or before the preparation of the food (e.g. in a fryer or continuous fry). When the sensory characteristics change or the chemical speed test is exceeded, the fat or oil must be replaced.
(3) A new dose of fat or oil must always be used to prepare individual dishes in the pan. Fats and oils from frying, frying, grilling and other heat treatment shall not be used to lubricate or further prepare and produce dishes.
End of cooking heat treatment
(1) After completion of the heat treatment, the dishes shall be immediately released or filled into packaging and put into circulation where the technology or nature of the food so permits and the dish does not require finishing (e.g. sauces, soups, goulash) or finishing (e.g. cutting) of the food shall be completed within 45 minutes of completion of the heat treatment. If the food temperature falls below + 70 ° C when finished, the dishes are immediately regenerated to this temperature in all parts of the food.
(2) If the final preparation of the dish (e.g. grinding, mixing, cutting of meat per serving) is not completed within 45 minutes of completion of the heat treatment, the dish must be cooled immediately after completion of the heat treatment to a surface temperature of not more than + 10 ° C, and not more than 60 minutes. After final treatment, the dish is immediately regenerated to + 70 degrees C in all its parts and put into circulation at this temperature.
(3) Finishing of meals, filling and packaging should be done under conditions that exclude secondary microbial contamination. When handling meals, work equipment must be used to limit direct contact with the hands of workers with meals and personal protective equipment at least within the scope of Section 50 (b).
Sensory evaluation of dishes in production and putting into circulation
(1) Foods showing sensory changes, in particular changes in colour, taste or odour, indicative of microbiological spoils or chemicals, are assessed as disabled and cannot be put into circulation.
(2) Feedingstuffs showing sensory defects, such as bleaching, undercooking and oversalting, and foods with inappropriate confusion or inappropriate use of food in terms of dietary, physiological and specific consumer requirements are assessed as disabled and cannot be put into circulation.
Putting into circulation, distribution and transport of food
(1) When put into circulation, transport and distribution, the dishes must be protected against microbial contamination, contamination or other health disturbance.
(2) Hot meals intended for direct consumption shall be served immediately after manufacture, but not more than 3 hours after completion of heat treatment. To this time, the time required for finishing dishes, loading into shipping packages, transport and delivery shall be counted. If this time condition for delivery cannot be ensured, the meals for delivery must be gradually imported or refrigerated or frozen.
(3) The temperature of the food + 70 ° C with a tolerance of not more than 3 ° C shall be maintained during the output, distribution and transport of warm meals.
(4) At the time it is administered to the consumer, warm food must be at least + 63 ° C for consumption.
(5) Hot meals not delivered within the time limit referred to in paragraph 2 shall be immediately excluded from further use in catering services; It is therefore not possible to store, heat, cool or freeze them further after this period.
(1) Individual types of dishes can only be added to the dispensary by replacement of gastropods. The used gastropods must always be washed after removal of the rest of the food before further filling.
(2) Feedingstuffs must be protected from contact with the consumer or other contamination when exposed.
(3) Self-service dispensers (counters, carts) intended for the cutting of food for consumption by the consumer must be located in such a way that they are not near contaminating sources and allow consumers to have good access to food. Self-service dispensing equipment shall be technically and constructively designed to ensure the preservation of food at specified temperatures and to protect food from possible mechanical contamination during cutting and contamination within the consumer's respiratory zone. The location and number of gastro-containers with dishes in the dispenser must allow easy access to the consumer and create the shortest handling distance possible. The tools must be functionally and in size so as to allow easy handling of the dishes and must ensure that the part which comes into contact with the consumer's hands does not come into contact with the contents of the gastro-vessel.
Contents
Oddíl 1
§ 1
§ 2
§ 3
§ 4
§ 5
§ 6
§ 7
§ 8
§ 9
§ 10
§ 11
§ 12
§ 13
§ 14
Oddíl 2
§ 15
§ 16
§ 17
§ 18
§ 19
§ 20
§ 21
§ 22
§ 23
§ 24
§ 25
§ 26
§ 27
§ 28
§ 29
§ 30
§ 31
§ 32
§ 33
§ 34
§ 35
§ 36
§ 37
§ 38
§ 39
Oddíl 3
§ 40
§ 41
§ 42
§ 43
§ 44
§ 45
Oddíl 4
§ 46
§ 47
§ 48
Oddíl 5
§ 49
§ 50
§ 51
§ 52
Oddíl 6
§ 53
§ 54
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Regulation Information
| Citation | Decree of the Ministry of Health No. 107 / 2001 Coll., on sanitary requirements for catering services and on principles of personal and operational hygiene in the activities of epidemiologically serious |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 26.03.2001 |
|---|---|
| Effective from | 26.03.2001 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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