Decree of the Ministry of Health No. 295 / 1997 Coll.
Decree of the Ministry of Health on sanitary requirements for the sale of food and the scope of shop equipment
Valid
Order
Effective from 12.12.1997
Text versions:
12.12.1997
295
DECLARATION
Ministry of Health
of 28 November 1997
on sanitary requirements for the sale of food and the extent of shop equipment
According to Section 19 (e) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and on the amendment and addition of certain related laws:
Preliminary provisions
(1) This decree sets out health requirements for the sale of food and the range of equipment of the shop according to the range of food sold. Food sales are also the preparation of ice cream from basic mixtures for the production of ice cream in the food store.
(2) The Decree does not apply to the sale of live animals, including fish, and to the sale of animal raw materials in marketplaces and markets.1)
For the purposes of this decree:
(a) a grocery store (hereinafter referred to as the "food store") of a facility consisting of a set of rooms and rooms intended and equipped for the sale of food, or other related activities. The food store is also a stand and other sales facility where the food is sold,
(b) a stand of equipment, normally consisting of a single space, intended and equipped for the sale of foodstuffs and, where appropriate, the provision of refreshments. The stands shall be established for:
1. long-term sale of foodstuffs as permanent or seasonal equipment;
2. short-term sale of food as a transitional facility for one-off events (e.g. festivals, cultural and sporting events),
(c) other sales equipment
1. mobile equipment, specially designed and equipped for mobile long-term or seasonal sale of food;
2. outpatient facilities, ensuring the portable short-term sale of packaged non-perishable foods (e.g. delivery baskets, trays, tables, portable stalls),
3. an automatic machine which is a permanent device, possibly combined with a food machine, providing the long-term self-service sale of packaged foods and beverages, chilled and hot dishes and beverages,
(d) by refreshment, the form of joint catering services, providing additional catering, limited to the preparation and administration of unpackaged food, food and beverages. The preparation includes simple culinary treatment by heat treatment, such as heating or grilling, or cold, such as sandwiches, bagels, vegetable salads, ice cream. The hygiene requirements for the provision of mass caterers shall be laid down in a separate Regulation (2).
Sanitary requirements for food store equipment
Only those species, groups and sub-groups of foods for which the food store has created conditions corresponding to the requirements laid down by the manufacturer for the packaging of foodstuffs, this decree and the specific regulation.3)
(1) The food store is located and technically addressed in such a way that food is not adversely affected by external influences (e.g. rain, sun) and surroundings (sources of pollution) and does not adversely affect the environment itself by noise, odour, waste or otherwise.
(2) Operators and working areas which may adversely affect each other and affect foodstuffs are to be separated by building or, where appropriate, by operational separation, and the production, preparation, storage and purchase of food, including storage (for example, honey, herbs, fruit and vegetables) must always be separated.
(3) Food store warehouses are established according to the range of foodstuffs sold so that their capacity allows food storage according to their nature and storage conditions established by the manufacturer or by a specific regulation. (3) The food storage sites which could adversely affect the sensory or microbiological effects of other foodstuffs must be individually separate. The storage facilities shall be equipped with a measuring device (e.g. thermometers and hygrometers).
(4) The packaging materials for the packaging of foodstuffs on sale, non-food products, reversible packaging, cleaning and cleaning products, laundry, inventory and waste are also stored separately.
(5) If the nature of the activity so requires, a refrigerated organic waste warehouse shall be established, equipped with a hallway with running hot and cold drinking water for sanitation of waste containers. If such a warehouse is not refrigerated, the waste disposal mode must be secured in such a way as to avoid their molding, rotting and thus harassing the environment.
(6) Waste containers must be closed and made of materials enabling their sanitation. One-off plastic packaging is used to collect waste in a food store where the conditions for sanitation of collection containers cannot be created.
(1) Food store and stand for long-term sale of food or refreshments must be supplied with running drinking water. Throughout the operating period, they shall provide a supply of hot water and shall be connected to sewerage or shall be equipped with a facility for the collection and disposal of waste water with regular waste exports. The technical treatment of the water source of the individual supply of drinking water (wells) and its location is determined by the binding Czech technical standard. 4) The collection and disposal facilities, including the fat trap, shall be maintained in such a condition that they do not adversely affect the internal and external environment of the food store.
(2) Mobile selling equipment and stand for the short-term sale of foodstuffs, or refreshments which cannot be connected to the source of drinking water, are equipped with a sink or sink; in particular dedicated hygienically compliant containers, drinking water may be supplied from controlled and secure sources or a drinking water storage tank shall be installed to allow sanitation by design. This water is used for personal hygiene, washing, dishes and cleaning of food stores; However, it cannot be used for the production or modification of food and refreshments. Packed water can be used to prepare hot drinks (coffee, tea) and heat the sausages. 5) Mobile sales equipment and a stand for short-term food sales or refreshments must be provided for the collection and disposal of waste water.
(1) The floors of the food store must be free from clasps, washable, not slippery and not adversely affecting foodstuffs.
(2) The walls of the food store shall have a washable treatment in the premises and working areas where the walls may be contaminated or sown, for example in the dishes, preparation and sanitary facilities.
(3) Appropriate air exchange by natural or forced ventilation, satisfactory lighting and heating in accordance with the nature of the activity and the requirements of specific regulations shall be ensured in the food store. 6)
(4) The food store, with the exception of outpatient vending facilities, must be technically secured against the intrusion of insects, rodents and birds.
(1) The premises of the food store must be equipped in such a way that they correspond to the range and characteristics of the different types of food, the scope of the activity carried out and the technological processes used.
(2) Machinery for the manufacture, storage and handling of foodstuffs must comply with the requirements laid down in specific regulations. 7)
(3) Work tools, tools and handling and transport packaging must be undamaged, functionally satisfactory, from food contact materials.
(4) The surfaces of the working surface must be smooth, undamaged, well washable and of materials functionally compliant with the technology used or the activities carried out.
(5) Selling and working areas shall be separated according to the nature of the food or activity in such a way that the modification, processing and sale of the food does not result in a cross-border operation which may have a negative impact on the maintenance of the health of the food.
(6) In a food store with non-packaged sectors, a preparation must be made for each sales section corresponding to its disposition, size and equipment of the nature and scope of the activity, such as cutting and packaging of food, meat, fruit and vegetables, processing of desserts, sandwiches.
(1) Food store facilities must be in good technical condition and their functionality must be maintained. Special regulations apply to disinsecting and exerting food stores. 8)
(2) Animals shall not be kept in food stores; Only a guide dog accompanying a blind person can enter the sales section.
(1) Sanitary facilities, which form dressing rooms, washrooms and toilets, shall be provided for the staff of the shop. Toilets and dressing rooms are set up separately for men and women. The toilets shall have a hall equipped with a sink with running cold drinking water and hot water, soap, disposable towels or hand dryers. A food store with a maximum of 10 employees per shift may have sanitary facilities common to men and women. For the service of the stand and other shop equipment, space must be provided for putting down the clothes and a toilet, which is reserved for the food industry. In justified cases, a toilet used by a well-known circle of people who do not work in the food industry can be used as a toilet reserved for the food industry.
(2) In a food store, which also provides catering services with sitting-in consumption, separate toilets are set up for the consumer separately for men and women. The toilet may be shared if the seating capacity does not exceed 10 seats. The toilets shall have a hall equipped with a sink with running hot and cold drinking water, soap, disposable towels or hand dryers.
Hygienic requirements for the sale of foodstuffs
(1) When sold, food is treated in such a way as to avoid any negative effects on each other.
(2) Foodstuffs excluded by law from the next circulation (9) must be stored separately so that there is no confusion and no negative effect on other foodstuffs.
(1) The storage conditions laid down by the manufacturer or importer or, where appropriate, by a special Regulation (3) shall be complied with for the sale and display of foodstuffs in windows and windows. Imitations are mainly used when exhibiting in windows and windows. Articles which are not directly related to the sales activity cannot be stored or stored in the premises of a food store.
(2) For the sale of non-packaged food for direct consumption, 10) except for fruit and vegetables, the delivery equipment is essentially used. Foodstuffs must be packed in a functionally suitable and healthy packaging.
(3) Foodstuffs which have been claimed by the consumer after purchase cannot be put back on sale. He treats them like food other than health care.
(4) Unpacked food intended for direct consumption, except fruit and vegetables, must be placed at least 70 cm above the ground. Other foodstuffs, including fruit and vegetables in containers and sales baskets or trays, may not be placed directly on the ground but on mats (for example, mats) when stored, sold or displayed.
(5) Foodstuffs, drinks and meals are served in original or non-refundable packaging unless running hot and cold drinking water is provided in the food store.
(6) Unpackaged foods shall be placed on sale in such a way that they are protected against pollution, climatic effects, and not self-service sale of pastries, fruit and vegetables, even from contact with the consumer.
Hygienic requirements for the preparation and sale of ice cream prepared according to its own recipes and technological practices in food stores and stands
In the food store and stand, for the preparation of ice cream according to its own recipe and technological procedures, a preparation room with installed running drinking water and provided by disposal of liquid waste, equipped with a sink, sink, cooling equipment and technological equipment according to the nature of the preparation of the ice cream mixture, which is possible by warm or cold means.
(1) Ice cream mixtures prepared by a cold process (i.e. by mixing industrial products intended for this purpose with drinking water according to the manufacturer's instructions) shall be frozen to a minimum temperature of -8 ° C immediately after preparation, but not more than 60 minutes if the mixture is stored for that period at + 4 ° C. The mixture or ice cream must not be transported, deep-frozen (paragraph 3) and packaged in a consumer manner; cannot be sold from mobile sales facilities.
(2) In the manufacture of an ice-cream mixture produced by a hot process, all raw materials and ingredients, with the exception of fruit constituents and flavourings, shall be heat-treated after mixing. The technological procedure shall ensure the health of the mixture and the mixture shall be cooled to a temperature of up to + 4 ° C within 90 minutes. If it is not immediately frozen to -8 ° C to -12 ° C, it may be stored for a maximum of 48 hours not above + 4 ° C.
(3) To extend the shelf life, ice-cream produced by a warm process after cooling up to + 4 ° C can be filled into consumer or storage containers and frozen quickly after closing, at a minimum temperature of -30 ° C (deep-frozen ice cream) within 60 minutes. These ice creams are stored at a temperature below -18 ° C throughout the shelf life.
(4) Cooked ice-cream mixtures produced by the hot process can be delivered at temperatures up to + 4 ° C, ice-cream as defined in paragraph 3 at temperatures -18 ° C and below.
(1) In addition to a food store and stand equipped for this purpose, unpacked ice cream from mobile sales facilities, which are advanced sales with direct connection to the food store, can be sold.
(2) Ice cream containers must be stored at a temperature between -8 ° C and -12 ° C during sale.
(3) Ice cream produced by the cold process must be sold within 24 hours of freezing, ice cream produced by the hot process must be sold within 48 hours of freezing. The sale of deep-frozen ice cream from the loaded containers must be completed within 48 hours of the start of the sale.
(4) The cones used for the sale of unpacked ice cream must be stored in containers and must be handled by the operator using delivery tools and storage stands for the consumer.
(5) A drinking water container shall be available for washing when sold with cutting pliers.
(6) Ice cream not sold at the time of consumption or once defrosted or otherwise degraded cannot be considered to be safe and cannot be resold.
Final provisions
They shall be deleted:
a) Decree of the Ministry of Health and Social Affairs of the Czech Republic - main hygienist of the Czech Republic No. 74 / 1990 sb. Hygienic regulations, on sanitary requirements for food stores, announced in the amount 71 / 1991 Coll.,
b) Directive of the Ministry of Health of the Czech Socialist Republic - Main hygienist of the Czech Socialist Republic no. 55 / 1980 sb. Hygienic regulations, on health requirements for kiosk sale, announced in the amount of 32 / 1980 sb.
This decree shall take effect on the day of its publication.
Minister:
PhDr.
1) Act No. 87 / 1987 Coll., on Veterinary Care, as amended by Act No. 239 / 1991 Coll., Act No. 79 / 1997 Coll. and Act No. 110 / 1997 Coll.
2) Directive of the Ministry of Health of the Czech Republic - main hygienist of the Czech Republic No. 72 / 1987 sb. Sanitary regulations, on health requirements for the establishment and operation of catering facilities, announced in the amount of 9 / 1987 sb.
3) Paragraph 18 (a) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws.
4) ČSN 75 5115 Wells of individual water supply.
5) Decree of the Ministry of Health No. 292 / 1997 Coll., on the health requirements of packaged waters and on how they are treated.
6) Directive of the Ministry of Health of the Czech Republic - main hygienist of the Czech Republic No. 46 / 1978 sb. Hygienic regulations on health requirements for the working environment, as amended by Directives No. 66 / 1985 sb. Hygienic regulations and Decree No. 77 / 1990 sb. Hygienic regulations (notified in amounts 21 / 1978 sb., 16 / 1985 Coll. and 9 / 1989 sb.).
7) Directive of the Ministry of Health of the Czech Republic - main hygienist of the Czech Republic no. 40 / 1976 sb. Hygienic regulations, on health requirements for stationary machinery and technical equipment, announced in the amount of 20 / 1976 sb.
8) Decree of the Ministry of Health of the Czech Republic No. 91 / 1984 Coll., on measures against communicable diseases, as amended.
9) Paragraph 11 (2) (a) of Act No. 110 / 1997 Coll.
10) Decree of the Ministry of Health No. 294 / 1997 Coll., on microbiological requirements for food, their method of control and evaluation.
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Regulation Information
| Citation | Decree of the Ministry of Health No. 295 / 1997 Coll., on sanitary requirements for the sale of food and the range of equipment of the shop |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 12.12.1997 |
|---|---|
| Effective from | 12.12.1997 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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