Hygiene requirements for communal catering.

The basic requirements for the operation of catering facilities are based on the applicable legislation and principles of good manufacturing practice, which includes good hygiene practice. Part of the rules of good manufacturing and hygiene practice is a system of critical points.

The primary responsibility for adherence to good manufacturing practice, for the quality and safety of food, lies with the food service operator. The food business operator must, inter alia, identify the technological sections (critical points) where there is the greatest risk of harm to health, carry out their inspection and keep appropriate records.

Requirements for the operation of catering facilities.

An integral part of the operation of the catering facility is sanitation - a complex of activities that meet the requirements arising from hygienic and anti-epidemic food care. The means of sanitation are cleaning, preventive prevention of insects and rodents and carrying out common protective disinfection, disinsection and rodent control. Routine cleaning of all premises and cleaning of equipment, machines and aids is carried out daily.

Disinfection:

  • the destruction of pathogens in the external environment
  • physical (boiling, dry hot air, steam) disinfection and chemical methods (more common)

Disinsection:

  • to prevent the survival and reproduction of insects and other arthropods (flies, mosquitoes, lice)
  • creating conditions that are disadvantageous to them
  • to prevent access to food, insecticidal products may be used in the presence

Pest control:

  • destruction of unwanted rodents (mice, rats)
  • the aim is to prevent their survival and reproduction - creating unfavorable conditions in and around the operation
  • prevent access to food
  • in case of occurrence it is possible to use mechanical destruction, ie various traps, chemical exterminating agents
catering

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