Decree No. 602 / 2006 Coll.
Decree amending Decree No. 137 / 2004 Coll., on sanitary requirements for catering services and on the principles of personal and operational hygiene in epidemiological activities
Valid
Effective from 01.01.2007
602
DECLARATION
of 18 December 2006
amending Decree No. 137 / 2004 Coll., on health requirements for catering services and on the principles of personal and operational hygiene in epidemiological activities
The Ministry of Health provides pursuant to § 108 (1) of Act No. 258 / 2000 Coll., on the Protection of Public Health and on the amendment of certain related laws, as amended by Act No. 392 / 2005 Coll.:
Decree No. 137 / 2004 Coll., on the hygiene requirements for catering services and on the principles of personal and operational hygiene in epidemiological activities, is amended as follows:
1. Paragraph 1, including the title and footnote 1, reads as follows:
Preliminary provisions
(1) This decree regulates following the directly applicable rules of the European Community1)
(a) certain conditions for putting food into circulation;
(b) certain conditions for the labelling of meals;
(c) basic conditions for the preparation and administration of meals under health and social services;
(d) the way in which critical points are determined and recorded;
(e) the procedure for the collection and storage of samples of manufactured dishes; and
(f) the principles of personal and operational hygiene for the performance of epidemiological activities.
(2) The minimum hygiene requirements and principles for the operation of food services, the minimum requirements for food service establishments and the microbiological requirements for foodstuffs are laid down in the directly applicable European Community1).
1) Regulation (EC) No 852 / 2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs. Regulation (EC) No 178 / 2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, as amended. Commission Regulation (EC) No 2073 / 2005 of 15 November 2005 on microbiological criteria for foodstuffs. '
2. Article 2 shall be deleted;
3. In Part 2, Title I, including footnotes 4 to 9, is deleted.
4. paragraphs 15 to 24, including footnote 10, shall be deleted;
5. Paragraph 25, including the title, reads:
Conditions for putting food into circulation
Feedingstuffs not issued within a period to be determined by the person serving the catering service under procedures based on the critical points principles shall not be stored, re-heated or subsequently cooled or frozen. Hot dishes shall be put into circulation to reach the consumer as soon as possible at a temperature of at least + 60 ° C. For the purposes of this Decree, a warm meal means a food which is cooked for consumption in a warm state or which is kept warm for the time of putting into circulation, distribution or transport. ';
6. Sections 26 to 36 are deleted.
7. In Paragraph 37, the sentence "Cooked food shall, for the purposes of this Decree, be added at the end of paragraph 1, a warm or cold meal which has been immediately cooled to + 4 degrees C and lower in all parts of the dish after production; frozen food means food which has been immediately frozen at -18 ° C and below in all parts of the meal on completion of manufacture. '
8. In Paragraph 37, the sentence "Cold food for the purposes of this Decree is added at the end of paragraph 2, means food which is cooked and kept refrigerated while put into circulation, distribution or transport; a pastry product is a product the basis of which is generally a bakery product which is finished with filling, coating, ornaments and pieces of fruit, as well as a pastry product prepared from dehydrated mixtures or other foodstuffs (for example, foams, whipped creams, corps, jelly, cups). ';
9. In Paragraph 37, at the end of paragraph 5, the sentence "Semi-finished food for the purposes of this Decree shall be considered to be cooked only for heat treatment; prepared food means cooked food at all stages of preparation and manufacture intended for further preparation before consumption in a warm or cold state. ';
10. In Paragraph 37, the following paragraph 6 is added:
"(6) The packaging of an ice-cream mixture produced for the purposes of the establishment shall bear the name of the production11), the date and the exact time of manufacture. Where an ice-cream mixture is distributed, the packaging must indicate the manufacturer's sales firm or name and its registered office, if it is a legal person, or the place of business and the name and surname, if it is a natural person, the product name (11), its quantity, the date of manufacture, the date of consumption and the storage temperature. '
11. Sections 38 and 39, including the headings, read:
Method of establishing and recording critical points
(1) Critical points shall be established in written or electronic form.
(2) Critical points should be recorded as follows:
(a) changes to the critical points system for 1 year;
(b) monitoring procedures at critical points for a period of 14 days from the date of manufacture of the food, prepared food or preparation (hereinafter referred to as the product);
(c) exceeding critical limits and corrective measures for a period of 14 days from the date of manufacture of the product;
(d) the results of the verification of the effective functioning of the critical points for a period of 1 year.
Procedure for the collection and storage of samples of manufactured dishes
Sampling and storage of manufactured dishes shall be carried out in accordance with the principles laid down in Annex 5 to this Regulation. ';
12. In Part 2, Title IV, including footnotes 12 to 14, is deleted.
13.
(1) The following principles of operational hygiene shall apply to the operation of food services, food production and putting into circulation:
(a) the maintenance of sanitary facilities (closets, washrooms, showers and toilets) and auxiliary equipment (washing facilities for work footwear, drying of working clothes, heaters, rest rooms, first aid and cleaning facilities) and their clean and operational equipment,
(b) storage of products and foodstuffs not intended for food service only in a separate and labelled refrigeration or freezing facility located outside the manufacturing, preparation, storage and circulation area (hereinafter referred to as handling area) of food and products, such as in the office, rest or dressing room,
(c) the non-retention of articles unrelated to the performance of work at the premises of food and products handling;
(d) not allowing unauthorised persons to enter the premises of food and products;
(e) postponement of personal effects, civil clothing and footwear only in the dressing room or in the reserved space;
(f) to clean up the use of washing, cleaning and disinfection products only intended for the food industry;
(g) non-smoking at the premises of food and products handling and at the premises where dishes are washed;
(h) storage of cleaning products and preparations for routine protective disinfection, disinsectisation and extermination in original packaging outside the premises of food and products handling;
(i) non-use of containers and packaging intended for food and products for the storage of cleaning products and products for the purpose of routine protective disinfection, disinsection and exertification.
(2) In the infectious departments of health care facilities and in other facilities, where the nature of their operation so requires, dishes, utensils and transport packaging shall always be disinfected before washing. '
14. In Section 50 of the Introductory Part of the provision, the words "the pursuit of activities of epidemiologically serious in" shall be deleted, the word "production" shall be replaced by the word "production" and the words "shall be laid down" shall be replaced by "valid."
15.
(1) For the manufacture of cosmetic products, barbers, hairdressers, pedicures, manicures, cosmetic services, massage services, the operation of a trade in which the integrity of the skin is violated, and trade in which special devices are used for the care of the body (e.g. solarium, myostimulators), the following principles of operational hygiene apply:
(a) ensuring working areas and inventories in such a condition that they can be easily cleaned and, where necessary, disinfected and maintained in such a technical condition as to avoid endangering the health of natural persons;
(b) the marking, use and storage of equipment and means intended for gross cleaning separately from the cleaning of work areas and equipment;
(c) the storage of waste contaminated with biological material (e.g. blood, pus) separately from municipal waste, into covered, solid, preferably flammable containers, without further handling; The return of guards to used disposable needles is not allowed,
(d) non-labour-related retention outside the reserved place;
(e) preventing unauthorised persons and animals from entering the premises of an establishment except for a guide dog of a blind person and a dog specially trained to accompany a person with a severe disability;
(f) postponement of personal effects, civil clothing and footwear of workers only in the dressing room or in the reserved area; the storage of working clothes and civil clothing separately.
(2) The following additional principles of operational hygiene shall apply to the activities referred to in paragraph 1, with the exception of the manufacture of cosmetics:
(a) the storage of clean linen separately from used linen; the linen used is stored separately, in impermeable and insoluble packaging, which must be washable and disinfected or for single use; the linen used must not come into contact with clean laundry,
(b) drying of used linen only in a room reserved for that purpose or outside the operating period of the service;
(c) the use of clean linen or disposable material for each customer;
(d) cleaning and cleaning of the premises after pollution, but at least once a day, usually on a wet basis. After the service of each customer has been completed properly cleaning the job, storing used tools separately from the clean,
(e) the storage of mixed municipal waste in a covered waste container which is emptied and disinfected daily;
(f) protection of the customer's clothing during the service provided in the establishments of barbers, hairdressers, pedicures, manicures and cosmetic services with a clean cover;
(g) in case of accidental contamination by biological material of the skin of the worker or the customer by a disinfectant with a virucidal effect;
(h) the use of clean and disinfected washbasins, tanks or washing bowls for each customer;
(i) the use of sterile tools that violate the integrity of the skin (such as depilatory needles, scalpels) and the use of clean and disinfected other service tools for each customer. After each customer has been used, the tools and tools are always properly mechanically cleaned, washed with hot water with the addition of detergent, disinfected and rinsed with drinking water,
(j) immediate overlay of areas, objects and tools contaminated with biological material by a mule or paper wool soaked in an effective disinfectant having a viral effect. After exposure, the site shall be cleaned and cleaned using a disinfectant; instruments contaminated with biological material shall be mechanically cleaned with hot water with the addition of detergent, dried and sterilised following disinfection with a virucidal agent with the prescribed concentration and exposure;
(k) carrying out disinfecting of tools and disinfecting in such a way that disinfectants with different active substances are regularly changed. ';
16.
In the activities referred to in Paragraph 51 (1), the following principles of personal hygiene shall apply:
(a) care for physical purity; washing hands in running hot water using a suitable detergent (possibly disinfectant) in a sink intended for washing the hands of the personnel before and after each service, after use of the toilet, after handling the waste and other pollution; Dryers or towels for single use are used to dry hands,
(b) wearing clean working clothes and footwear throughout the period of operation. Use of other personal protective equipment corresponding to the work carried out and which is clean and safe for the health of persons,
(c) not leaving the premises in working clothes and in working footwear during working hours. "
17. Annexes 1 to 4 are deleted.
18. In the heading of Annex 5, the words "principles of sampling 'are replaced by the words" Procedure for sampling' and the words "before the end of the meal 'are added at the end of the text of point 1.
19. Annex No 6 is deleted.
Efficacy
This Decree shall take effect on 1 January 2007.
Minister:
Dr. Julinek v. r.
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Regulation Information
| Citation | Decree No. 602 / 2006 Coll., amending Decree No. 137 / 2004 Coll., on sanitary requirements for catering services and on the principles of personal and operational hygiene in epidemiological activities |
|---|---|
| Regulation Type | - |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 28.12.2006 |
|---|---|
| Effective from | 01.01.2007 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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