Decree No. 171 / 1960 Coll.
Ordinance on Racefood
Valid
Effective from 01.01.1961
171
DECLARATION
Government of the Czechoslovak Socialist Republic and Central Council of Unions
of 25 November 1960
on competitive catering
With the construction of an advanced socialist society, in which the steady growth of social productivity and the substantial rise in agricultural production are the basis for ensuring a continuous increase in the standard of living of workers, increased care for workers comes to the fore.
One of the forms of care is racing, whose basic mission is to provide for work in the working diet, which is consistent with the principles of good nutrition and with its composition and quantity, helps to restore the workforce as much as possible and to strengthen workers' health.
The transfer of food canteen and canteen to the management and care of economic and budgetary organisations and relevant organisations of the Revolutionary Trade Union Movement ensures immediate influence for workers on the management, administration and control of food and thereby creates conditions for increasing their level.
The Government of the Czechoslovak Socialist Republic, together with the Central Council of Trade Unions, provides:
Organisation of food establishments
Establishment, modification and cancellation of canteen, canteen and auxiliary farms
(1) In accordance with the needs and care of workers, economic organisations, specific budgetary, budgetary and other organisations (hereinafter referred to as "organisations") shall establish and operate canteens, canteens, canteens (hereinafter referred to as "canteens") and auxiliary economies and shall ensure the planned expansion of their capacity and the development of their services.
(2) Racing canteens, canteens and auxiliary economies are set up, on a proposal from the Racing Committee, to establish a basic organization of the Revolutionary Trade Union Movement (hereinafter referred to as the "Race Committee") after the observations of the District National Committee and with the agreement of the Regional Trade Union Council.
(3) Racing canteens are:
a) Separate dining rooms with the preparation and delivery of meals (including diet meals) for their own employees.
The separate canteens also provide for the preparation of meals from organisations which have only set up canteens without food preparation or receive diners from other organisations where, for serious reasons, the canteen is not yet established.
If there is no agreement between the organisations, the regional trade union council shall resolve the discrepancies following the observations of the district national committee.
b) Combined dining rooms with preparation and delivery of meals (including diet meals). The combined canteens are set up in a place where there are several small organisations whose employees cannot be provided with racing meals by other means. The combined canteens shall be set up by organisations under a contract setting out which of the organised canteens will operate. The local national committee may also be the operator of the combined canteen.
c) Dining rooms without food preparation and with their import from other canteen.
(4) Organisations may set up either a canteen, a canteen or a canteen with an auxiliary farm or a canteen only.
(5) The establishments referred to in paragraph 1 have the character of an associated economy for economic organisations and special budgetary organisations, and for budgetary organisations, the character of a secondary economy.
(6) The cancellation of the canteen, canteen or auxiliary farm or a substantial change in their operation (for example, temporary decommissioning) shall be treated in a similar manner to their establishment. The authorities referred to in paragraph 2 shall also decide on the transfer of boarders to other canteens.
Meal in the racing dining room
Participation in catering events
(1) Meals in the racing dining room may take part in:
(a) Staff of an organisation in which a canteen is set up, working at least half of the regular working hours, apprentices, students and pupils during production practice or practical training in that organisation, and scientific aspirants and temporary staff working in the organisation.
(b) Staff of an organisation in which a canteen is not set up, working at least half of the regular working hours, as well as apprentices, students and pupils during production practice or practical training, scientific aspirants and temporary staff working within that organisation, provided that the mass meals of those persons have been provided by a contract between the relevant organisations. If it is only about individual meals, the agreement of the relevant organisations and racing committees is sufficient.
If an organisation does not have a diet diet in its own dining room suitable for the type of illness of an employee and an employee has to eat in the nearest foreign dining room with appropriate diet, the agreement of its own organisation and race committee is not required.
(c) domestic workers in the canteen of the organisation for which they work or in the canteen of another organisation at the place of residence where their work results correspond to the performance of a fully employed worker.
(2) Furthermore, they may only be fed in the canteens with the agreement of the organisation which operates the canteen and with the agreement of the relevant racing committee.
(a) students for whom it is not set up in their schools or in the vicinity of the school cafeteria (menza),
(b) officials and workers of organisations on business trips;
(c) pensioners who do not live in pensioners' homes or for whom they are not established near their residence a special dining room for the joint catering of pensioners;
(d) family members of staff.
(3) Selective dishes can only be served to employees of their own organisation or employees of organisations that have set up a combined dining room.
Employment allowance
(1) The organisations shall provide the canteens for the staff and persons referred to in Paragraph 2 (1), if they take basic meals or basic diet meals in the canteen, the contribution of the Kčs 1.10 per day for lunch or dinner.
(2) At the time of incapacity for work or maternity leave, the allowance shall be granted without account being taken of the time in which the staff member eats at that time, but only if he has been in the dining room immediately before his incapacity for work or maternity leave. At the time of legal leave to recover, the allowance shall be granted only if the employee is consumed in the racing dining room in which he was consumed before taking up his leave.
(3) The contribution of Kčs 1,10 is not granted:
(a) if the staff member eats in the canteen according to the standards for selection meals or meals at a public catering facility;
(b) if the food is consumed without the consent of the organisation and race committee in a foreign racing dining room according to the standards for basic meals;
(c) if the staff member receives any other allowance (compensation) for the diet, with the exception of severance and family aid in an organised recruitment;
(d) family members of staff.
(4) The method and amount of remuneration for pensioners and students are laid down by the Central Council of Trade Unions in an agreement with the State Social Security Office and the Ministry of Education and Culture.
Consumer material standards
(1) The canteen is governed by the material consumption standards established by the Central Council of Trade Unions in cooperation with the Ministry of Internal Trade and the Ministry of Health for each food group.
(2) The standards shall be established separately:
(a) for basic meals, namely:
Standard A for the price group I-II,
Standard B for the price group of racing catering III-IV,
Standard C for the price group V-VI,
(b) for basic diet foods,
(c) for selective meals.
Food prices
(1) The following prices are paid for basic meals prepared according to consumer standards:
| Kčs | |
|---|---|
| v cenové skupině závodního stravování I | 2,20 |
| v cenové skupině závodního stravování II | 2,80 |
| v cenové skupině závodního stravování III | 3,60 |
| v cenové skupině závodního stravování IV | 4,20 |
| v cenové skupině závodního stravování V | 4,80 |
| v cenové skupině závodního stravování VI | 5,50 |
(2) For basic diet meals, prices shall be determined according to consumable material standards.
(3) When a table operator is in place, the prices referred to in paragraphs 1 and 2 shall be increased by 10 cents.
(4) The customers for which the organisation does not provide an employer's contribution to the canteen shall pay to the prices referred to in paragraphs 1 and 2 an amount of CZK 1,10 and an amount corresponding to the proportion of the payment of the depreciation of basic funds and the cost of the services provided (Section 6 (4)).
(5) Prices of selection dishes prepared according to standards and prices applicable to canteen are shown in the respective retail price list. *)
(6) The Committee decides on the price groups for the dining room to cook, after discussion at the meeting of the diners.
Financial and material security
(1) The organisation shall plan and ensure, in accordance with the applicable wage regulations and standards and in accordance with the guidelines of the State Planning Commission, the number of workers, the wage fund and the personnel costs outside the wage fund, and, in accordance with the guidelines of the State Planning Commission, the necessary investments and overhauls, as well as any means of maintaining the canteen. The financing of racing canteens is governed by special regulations of the Ministry of Finance.
(2) When investing in new businesses, it is the responsibility of the investors concerned to provide the necessary capacity in their plan to finance the construction of the canteen.
(3) Departures from the basic means used by the canteen for the economic and special budget organisation are part of the organisation's own costs.
(4) The organisation in which the canteen is set up provides the canteen rooms, heating, electricity, gas, steam, water and, where appropriate, means of transport, including fuel, driver's salary and a carrier for the transport of supplies and for the transport of food to the workplace of its employees.
(5) Organisations whose employees eat in a foreign canteen on the basis of a contract or with the agreement of their organisation and race committee, or whose employees are dieting in the nearest foreign canteen, are required to pay monthly to the organisations operating those canteens also a proportion of the payment of the depreciation of basic funds and the cost of services provided under the previous paragraph. The amount of remuneration shall be part of the contract between the organisations and may be fixed at a flat-rate.
(6) In the case of a combined canteen, the organisations concerned shall provide, under the contract, a proportion of the cost of basic resources, a proportion of depreciation of basic funds and the cost of services provided to the organisation that operates the canteen.
(7) An organisation which has set up a dining room without food preparation, equipping it with the necessary equipment and keeping it in good condition. It also covers all costs, including food import costs.
Supply and operation
Supply
The supply of goods for the canteen is provided directly by the organisation to suppliers under the retail turnover plan. When buying goods, the organisation is entitled to a retail collision.
Food preparation
(1) During the preparation of meals, the racing dining room follows the production plan, which is prepared daily on the basis of the menu and the number of pre-paid meals. According to these supporting documents and to the consumption standards, the need for raw materials and their supply from the warehouse shall be calculated.
(2) The menu is prepared by the head of the racing dining room and by the head chef with the members of the board of diners in advance, especially for basic meals, basic diet meals and selection meals. The menu must be prepared in such a way that it is consistent with the principles of good nutrition and that individual foods are often not repeated. The same type of basic, basic diet and selection dishes must not be prepared for lunch or dinner. Salads, raw vegetables, fruit, etc.
(3) The dining room prepares any number of meals for lunch or dinner, but at least two types of basic meals. The dining room may, as necessary and operating conditions, introduce catering in several price groups in agreement with the board of diners. In doing so, the principle must be respected that the same types of food will not be served for lunch or for dinner in individual price groups.
(4) In agreement with the Boarder's Board, the Racing Dining Room may choose any consumer standard for the production of soups and annexes, the choice being mandatory for at least a quarter of the year.
(5) The basic types of raw materials constituting the main ingredient of the food and the quantity thereof referred to in the consumer standards shall be binding, except as provided for in Section 9 (3).
(6) For complementary raw materials (spices, salt, vinegar, etc.), adjustments may be made according to the taste patterns of the diners.
(7) The technological process of food production specified for each consumable standard ensures the correct quality of the food and must be followed.
Food consumption
(1) The average annual financial limits for the consumption of food per meal according to the consumption standards and for the individual price groups of the catering plant shall be as follows:
(a) for basic meals:
| Cenová skupina závodního stravování | Finanční limit na jedno jídlo v maloobchodních cenách Kčs |
|---|---|
| I | 2,55 |
| II | 3,15 |
| III | 3,95 |
| IV | 4,55 |
| V | 5,15 |
| VI | 5,85 |
(b) in the case of basic diet meals, by type of disease and by standard of consumption.
(2) Within the annual financial limit of food consumption, the dining room may, in agreement with the board of diners, adjust food consumption for each period according to seasonal supply. The annual financial limits set shall be binding, with the exception referred to in paragraph 3.
(3) The results of the auxiliary farms, i.e. both raw and financial yields, will be used by the canteen for the benefit of racing meals, for the purpose of specifying the menu and, where appropriate, increasing the dosage or substitution of food intended for essential food consumption standards. (The annual financial limit for food consumption may be exceeded by the total annual amount of differences between the purchase costs of food and its retail prices.)
Operation of racing canteens
(1) The menu shall state the name of the racing dining room, the duration of the validity, the designation of the price group of the racing meals, the exact names of the dishes according to the consumption standards, the weight of the meat and the annexes, the name of the head of the dining room, the head of the chef, the two appointed members of the board of diners and doctors (diet instructors) who have approved the menu. Prices are also shown on the menu.
(2) The menu must be displayed in a place accessible to the guests. The racing dining room is obliged to store the original menus for one year. The menu must be drawn up in such a way that the changes are excluded or limited to the minimum necessary. Any changes shall be indicated on the menu no later than the day in advance and shall be approved by the Boarder's Board.
(3) The dining room serves meals mainly for subscriptions. The shortest subscription period is one week and the longest one month. In addition, the racing dining room accepts subscription to individual lunches and dinners one day in advance. The racing dining room returns the subscription if the guest register the prepaid meals no later than the day in advance. In both cases, further conditions shall be laid down by the head of the canteen in agreement with the board of diners. The provisions of this paragraph shall not apply to staff of the Ministry of Transport and Communications.
(4) The dining room returns only the price of the food that the dining room has paid to the guests from other organisations. The contribution of Kčs 1.10 shall be returned directly to the organisation concerned.
(5) The lunch (dinner) to which the organisation provides a contribution must be reported separately from the lunch (dinner) to which the contribution has not been granted. The tickets sold and not sold must be cleared.
(6) Meals are issued on pre-payment tickets with the date and designation of the racing dining room. The number of meals issued shall be checked daily; The basis is the subscription tickets of the diners.
(7) The head of the racing dining room is obliged to ensure that the meals are ready for delivery in time and that they are kept at the appropriate temperature throughout the dispensing period. Healthcare should be organised so that the diners do not waste their time waiting.
(8) The canteen is required to ensure the sale of annexes and accessories to meals (rice, potatoes, dumplings, fruit, vegetables, salads, etc.) at the prices indicated in the respective retail price list. *)
Operation of canteen
(1) The canteen must keep in stock the assortment of goods provided for by the relevant regulations.
(2) The price list for the retail prices of the goods sold must be consulted in the canteen. At the end of the sale, a daily account of the sales is made, which is usually checked on the basis of the inventory of the goods. The way in which sales are made shall be determined by the management of the organisation in accordance with the applicable rules on sales. Issued goods shall be marked with prices, weighing or measuring net weight and at the correct rate.
(3) The results of the canteen management are used to cover the operating costs of the canteen; They are mainly used to increase the cultural level of the food industry and must not be used to cover the costs of the auxiliary economy and to increase the defined financial limits for food consumption.
(4) Paragraphs 6, 7 and 19 of this Decree apply mutatis mutandis to the financial and material security, supply and control of canteen.
Meal time and operating time
The time of serving meals in the canteen and operating hours in the canteen shall be adapted to the working hours or working shifts of the staff of the organisation; the operational time must be agreed in advance with the organisation's management and the racing committee.
Sale of beverages
Non-alcoholic drinks and beer 7 ° and 8 ° are sold in the canteen and canteen. The sale of beer of higher degrees, spirits and other alcoholic beverages is prohibited.
Auxiliary farm of canteen
(1) In order to improve catering, the organisation of the auxiliary farm shall establish and operate after approval by the county hygienist concerned.
(2) The organisation provides space, basic resources (funds) and necessary facilities for the operation of the auxiliary economy.
(3) In the auxiliary farm, vegetables and fruit may be grown, poultry may be reared, own feed may be produced, fattening may be carried out, etc. For fattening of pigs and poultry farming, mainly food and feed waste from the captive production of auxiliary holdings shall be used.
(4) The organisation may conclude a contract with a single agricultural cooperative or other agricultural plant on the use of the waste from the racing canteen for fattening pigs for the counter-supply of pigmeat.
(5) The operation and management of the auxiliary farm shall be kept separately from the management of the canteen in such a way as to obtain an overview of the status of the farm animal, the increments over the reference period, the total production and the costs of the ancillary holding.
Health and safety regulations
The operating rooms, their equipment and the operation of canteen, canteen and auxiliary farms shall comply with the relevant health (especially hygiene) and safety regulations.
Dining-room workers
Number of workers
The number of staff in the canteen, canteen and auxiliary economy shall be determined according to the standards to be adopted by the Central Council of Trade Unions in agreement with the State Planning Commission.
Obligations of staff
(1) The canteen, canteen and auxiliary holdings are managed by an organisation designated by the manager; is responsible to the head of the organisation in which the canteen is set up, for the proper management of the canteen, canteen and auxiliary economy, for the economic resources entrusted, for the good level and smooth running of the facilities entrusted.
(2) The head chef shall direct the work of all the staff of his section and shall be responsible to the head of the canteen for their proper activities.
(3) The organisation shall, in cooperation with the racing committee, take care of the continuous improvement of the qualifications of the staff of the racing dining hall.
Management and control
Management
(1) If profit is realised as a result of the management of the canteen at the economic organisation, this profit is a profit from another implementation. Budget organisations shall take the profit from the management of the canteen into the revenue of the budget, the special budget organisations shall take the profit into the revenue of the budget of their superior body.
(2) If the management of the canteen (including canteen) causes a loss that has not been caused, the economic and special budget organisations are a loss of other implementation. For budgetary organisations, the loss shall be paid by the budgetary organisation where the canteen is set up.
Control
(1) The control of the activities and management of the canteen shall be carried out by the organisations operating the canteen, trade unions of all grades, national committees and public trade inspection bodies, as appropriate.
(2) For the records of inspection bodies of detected defects and deficiencies, there shall be a control book in the racing dining room with continuously numbered sheets bearing the stamp of the racing dining room. Each control authority shall, after the inspection has been carried out, make an entry in the control book.
(3) If the inspection authority takes samples of the goods, it shall ensure them properly before the replacement (sealing, etc.). The control authority shall record the sampling, which shall comply with the relevant provisions, in the control book and issue a confirmation to the canteen. According to his decision, the goods which he took may be taken from the sale until the test results are obtained. The prohibition on the resale of goods must be given in writing. Costs incurred by expert or laboratory tests shall be borne by the canteen, unless otherwise provided for in specific provisions.
(4) All deficiencies identified by the control authority shall be eliminated by the head of the canteen within a time limit set by the control authority. The measures to be taken to address the deficiencies shall be noted by the head of the canteen in the control book, indicating the deadline for their implementation and the names of the persons responsible for the implementation.
(5) A wish book and complaints must be in a visible and easily accessible place in each of the canteens, which must have the formalities laid down by the relevant regulations. *)
(6) A tasting book must be available in each restaurant. This book shall be kept by at least two members of the board of diners on the quality, presentation and taste of meals and shall immediately discuss the deficiencies identified with the management of the canteen.
Methodology
(1) The Central and Methodological Management of Racing Catering on Common Basic Issues is entrusted to the Central Board of Trade Unions.
(2) The tasks of the trade unions and the extent of the participation of diners in the management, administration and control of food establishments are laid down by the Central Council of Trade Unions.
Scope
(1) This Decree applies to canteens, canteens and auxiliary farms other than those in the Department of National Defence and armed parts of the Ministry of Interior; However, the provisions of this Decree shall apply to installations in those sections, where they are consumed wholly or mainly by civil servants, to the extent provided for by the Central Council of Trade Unions in agreement with the Ministers of National Defence and Interior.
(2) Furthermore, the Decree does not apply to:
canteens of single agricultural cooperatives,
school canteens, boarding school canteens and courses, apprenticeship canteens and nursery canteens,
canteens of health and social facilities, unless they are separated from those of persons treated.
(3) To the extent that this Decree applies to higher education (canteens), the Ministry of Education and Culture shall determine in agreement with the Central Council of Trade Unions and the Ministry of Internal Trade.
Final provisions
The provisions of Decree No 203 / 1959 of the Ministry of Internal Trade of the Ministry of Internal Trade of the Ministry of Internal Trade of the Czech Republic issuing the basic rules for the work of public catering establishments shall apply mutatis mutandis to the organisation of work, the operation of canteen and canteen. The Central Council of Trade Unions may, after consulting the Ministry of Internal Trade, lay down specific arrangements for the work of canteen, canteen and auxiliary farm canteen.
The pay (wage) ratios of the staff of the canteen shall be governed by the rules applicable to public catering staff.
(1) The Order of the Ministry of Internal Trade No 96 / 1955 of the Ú. l., on racing canteens, as amended by Decree No 198 / 1956 of the Ú. l. and Decree of the Ministry of Internal Trade No 265 / 1956 of the Ú. l., laying down the annual financial limits on food consumption in the canteen.
(2) Pending the issue of implementing provisions under this Decree, the procedure shall be applied mutatis mutandis to the existing ones; According to the current regulations, the canteens which, after the effective date of this decree, will be operated for a transitional period by the company Restaurants and canteens, or by consumption cooperatives, shall also be used.
This Decree shall take effect on 1 January 1961.
Broad v. r.
Zupka v. r.
*) Price list for retail prices No 72 - Meals and drinks in the canteen.
*) Decree No. 218 / 1954 of the Ministry of Internal Trade, No. 218 / 1954 Ú. l., on the uniform management of the wish book and complaints in retail stores and mass caterers.
Sign in for notes, favorites and notifications
Regulation Information
| Citation | Decree of the Government of the Czechoslovak Socialist Republic and the Central Council of Trade Unions No. 171 / 1960 Coll., on Racing Catering |
|---|---|
| Regulation Type | - |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 08.12.1960 |
|---|---|
| Effective from | 01.01.1961 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
Comments 0