Decree No. 121 / 2023 Coll.
Order on food requirements
Valid
Order
Effective from 01.07.2023
121
DECLARATION
of 27 April 2023
on food requirements
The Ministry of Agriculture provides, pursuant to Article 18 (1) (t) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related acts, as amended by Act No. 139 / 2014 Coll., Act No. 180 / 2016 Coll. and Act No. 174 / 2021 Coll.:
Subject matter
This decree regulates technological requirements for food production, the way in which dishes are marketed and sensory, physical, chemical and microbiological requirements for food safety.
Technological requirements for food production
(1) Only fats and oils which, under the conditions of use laid down by the manufacturer for this purpose may be used in heat treatment of dishes.
(2) Oils and fats may be heated to + 180 ° C during heat treatment, unless otherwise specified by the food business operator who produced the fat or oil.
(3) By way of derogation from paragraph 2, in accordance with Commission Regulation (EU) 2017 / 21581, when fries and other potato products are fried, the temperature shall be below + 175 ° C and in any case as low as possible with regard to food safety requirements.
Method of placing food on the market
(1) Hot dishes shall be placed on the market so that they are made available to the consumer within the time limit for their issue by the food business operator operating the food service, within the framework of procedures based on the principles of risk analysis and critical control points (2) at a temperature of at least + 60 ° C.
(2) Hot dishes placed on the market in accordance with paragraph 1 may no longer be stored, heated or cooled or frozen after the expiry of the period for their issue.
(3) Frozen dishes are marketed at temperatures of 0 ° C to + 4 ° C.
(4) Frozen dishes shall be marketed at temperatures not exceeding -18 ° C. Ice cream and ice cream produced in a mass caterer shall not be considered frozen for the purposes of this Decree.
(5) Cold meals which have the character of a pastry or delicatessen product are marketed at temperatures established by the food business operator in the framework of procedures based on the principles of risk analysis and critical control points (2) up to + 8 ° C.
Sensory, physical and chemical requirements for food safety
Oil or fat showing one or more of the heat degradation indicators for oils and fats referred to in Annex 1 to this Regulation shall not be used in the manufacture and marketing of dishes.
Microbiological requirements for food safety
(1) Feedingstuffs are produced and placed on the market in accordance with the requirements of Commission Regulation (EC) No 2073 / 20053 and, in the absence of this Regulation, are produced and placed on the market in accordance with the requirements laid down in Tables 1 to 3 of Annex 2 to this Regulation with a view to the determination of risks within the meaning of Article 1 of Commission Regulation (EC) No 2073 / 2005.
(2) In order to ensure the microbiological safety of dishes, samples taken from sites and equipment used in the manufacture and marketing of dishes shall comply with the requirements of Commission Regulation (EC) No 2073 / 2005 and, if not provided for in this Regulation, shall comply with the requirements set out in Table 4 of Annex 2 to this Regulation with regard to the determination of risks within the meaning of Article 1 of Commission Regulation (EC) No 2073 / 2005.
(3) The control of the microbiological requirements set out in Tables 1 to 4 of Annex 2 to this Decree shall be carried out in accordance with the Czech technical standards set out in Tables 1 to 4 of Annex 2 to this Decree.
(4) The measurement uncertainty shall not be taken into account as an additional tolerance for the assessment of the conformity of the measured value with the microbiological safety requirements of dishes according to the limit value of the indicator set out in Tables 1 to 4 of Annex 2 to this Regulation.
Efficacy
This Decree shall take effect on 1 July 2023, with the exception of the provisions of Sections 2, 4 and 5, which shall take effect on 1 January 2024.
Minister for Agriculture:
Ing. Nekula v. r.
Příloha č. 1
Annex No 1 to Decree No 121 / 2023 Coll.
Heat degradation indicators for oils and fats
| Senzorické ukazatele tepelného rozkladu olejů a tuků | hnědá až černá barva oleje nebo tuku |
| nedostatky ve vůni – nepříjemný zápach typický pro přepálený olej nebo tuk | |
| nedostatky v chuti – chuť typická pro přepálený olej nebo tuk, nahořklá chuť, palčivá chuť | |
| modrošedý kouř při +180 °C | |
| stálá odolná pěna při vložení potraviny, která se má smažit, fritovat | |
| změny konzistence (například zvýšení viskozity) | |
| přítomnost části zuhelnatělých zbytků dříve smažených potravin | |
| Analytické ukazatele tepelného rozkladu olejů a tuků | obsah polárních látek více než 25 % |
| obsah polymerních triacylglycerolů více než 12 % |
Příloha č. 2
Annex No 2 to Decree No 121 / 2023 Coll.
Microbiological requirements for food safety
Table 1: Bacterial agents of disease
| Mikroorganismus | Kategorie pokrmů | Limit | Metody zkoušení |
|---|---|---|---|
| Bacillus cereus | pokrmy | < 103 KTJ/g (ml)* | ČSN EN ISO 7932 |
| Campylobacter spp. | pokrmy | nepřítomnost v 25 g nebo ml | ČSN EN ISO 10272-1 |
| Clostridium perfringens | pokrmy | < 103 KTJ/g (ml)* | ČSN EN ISO 7937 |
| Shiga toxin produkující E. coli (STEC) a enteropatogenní E. coli (EPEC) | pokrmy | nepřítomnost v 25 g nebo ml | ČSN P CEN ISO/TS 13136 |
| Pseudomonas aeruginosa | pokrmy | < 103 KTJ/g (ml)* | ČSN EN ISO 13720 nebo ČSN P ISO/TS 11059 |
| Salmonella spp. | pokrmy mimo kategorie potravin, na které se vztahují kritéria uvedená v nařízení Komise (ES) č. 2073/2005 | nepřítomnost v 25 g nebo ml | ČSN EN ISO 6579-1 |
| Shigella spp. | pokrmy | nepřítomnost v 25 g nebo ml | ČSN EN ISO 21567 |
| Koagulázopozitivní stafylokoky (S. aureus a další druhy) | pokrmy mimo kategorií potravin, na které se vztahují kritéria uvedená v nařízení Komise (ES) č. 2073/2005 | < 20 KTJ/g (ml)* | ČSN EN ISO 6888-1 nebo 2 |
| Yersinia enterocolitica a Yersinia pseudotuberculosis | pokrmy | nepřítomnost v 25 g nebo ml | ČSN EN ISO 10273 ČSN P CEN ISO/TS 18867 |
| Vibrio parahaemolyticus | pokrmy z ryb, měkkýšů, korýšů a hlavonožců určené k přímé spotřebě | nepřítomnost v 25 g nebo ml | ČSN EN ISO 21872-1 |
Explanatory note:
* KTJ / g (ml) = colonies forming units in 1 g or 1 ml of sample.
Table 2: Indicator micro-organisms
| Mikroorganismus | Kategorie pokrmů | Limit | Metody zkoušení |
|---|---|---|---|
| Aerobní mezofilní mikroorganismy (celkový počet mikroorganismů) Nevztahuje se na fermentované pokrmy včetně pokrmů, které obsahují jako složku potraviny s kulturní mikroflórou a neprošly následnou tepelnou úpravou. | A) Pokrmy s výjimkou pokrmů uvedených v kategorii B* | < 107 KTJ/g (ml)** | ČSN EN ISO 4833-1 nebo 2 |
| B) Pokrmy, které neprocházejí tepelnou úpravou*** | < 108 KTJ/g (ml)** | ||
| Koliformní bakterie | pokrmy | < 103 KTJ/g (ml)** | ČSN ISO 4831 nebo ČSN ISO 4832 |
| Escherichia coli | pokrmy | < 102 KTJ/g (ml)** | ČSN ISO 16649-1 nebo 2 |
Explanatory notes:
* Typically it will be pastry and pastry products with filling and creams, delicacies, ice cream, sushi, chilled and frozen dishes, confectionery specialties such as desserts, foams or ice cream cups.
* * KTJ / g (ml) = colonies forming units in 1 g or 1 ml of sample.
* * * Typically it will be fruit and vegetable salads, sprouts, tartar steaks.
Table 3: Toxic products of organisms
Explanatory note:
* Not detectable in sample mass (volume) as determined by the test method used.
Table 4: Samples taken from sites and equipment used in the manufacture and handling of dishes after cleaning and disinfection
| Mikroorganismus | Limit | Metody zkoušení |
|---|---|---|
| Aerobní mezofilní mikroorganismy (celkový počet mikroorganismů) | 102 KTJ/ 10 cm2* | ČSN EN ISO 4833-1 nebo 2 |
| Salmonella spp. | nepřítomnost/ stěr | ČSN EN ISO 6579-1 |
Explanatory note:
* KTJ / 10 cm2 = colonies forming units per 10 cm2 of wiped area (to obtain the number of KTJ / 10 cm2 of area of 10 cm x 10 cm, the result is divided by 10).
(1) Annex II (1) to Commission Regulation (EU) 2017 / 2158 of 20 November 2017 establishing mitigation measures and comparison values for the reduction of acrylamide presence in food.
2) Regulation (EC) No 852 / 2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, as amended.
3) Commission Regulation (EC) No 2073 / 2005 of 15 November 2005 on microbiological criteria for foodstuffs, as amended.
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Regulation Information
| Citation | Decree No. 121 / 2023 Coll., on Food Requirements |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 10.05.2023 |
|---|---|
| Effective from | 01.07.2023 |
| Effective until | - |
| Status | Valid |
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