Decree of the Ministry of Health No. 347 / 2002 Coll.
Decree of the Ministry of Health on sanitary requirements for the sale of food and the range of equipment of the shop according to the range of food sold
Valid
Order
Effective from 06.08.2002
Text versions:
06.08.2002
347
DECLARATION
Ministry of Health
of 18 July 2002
on health requirements for the sale of foodstuffs and the range of equipment of the shop according to the range of food sold
According to Article 19 (1) (e) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws, as amended by Act No. 146 / 2002 Coll.:
Preliminary provisions
(1) This decree sets out the hygiene requirements for the sale of food 1) and the scope of the shop equipment according to the range of food sold.
(2) The Decree does not apply to the sale of live animals, including fish, to the direct sale of animal products by the manufacturer and to their sale in markets and markets.2)
Interpretation of terms
For the purposes of this decree:
(a) a grocery store (hereinafter referred to as "the shop") of a facility consisting of a set of rooms and spaces intended and equipped for the sale of food and operational facilities. The food store is also a stand, mobile shop, other sales facilities where the food is sold, as well as that part of the premises for other purposes where the food is sold,
(b) by means of a stand of equipment, normally consisting of a single space intended and equipped for the sale of foodstuffs;
(c) mobile shop specially designed and equipped with equipment for mobile long-term or seasonal sale of foodstuffs;
(d) other retail equipment of equipment providing portable short-term selling (e.g. delivery baskets, trays, tables, portable stalls) and vending machines providing long-term self-service sales;
(e) operational facilities additional to the functional premises of shops equipped for storage, storage and preparation of foodstuffs, and for the storage of sales equipment and other items related to sales, their cleaning, sanitation and sanitary facilities, to the extent required by specific legislation, 3)
(f) the sales of handling services, the supply and supply of food by operators;
(g) self-service sales involving consumers in the selection and packaging of the food offered;
(h) compatible food products for which the risk of mutual contamination or other undesirable effects is excluded;
(i) contamination of introduction of the contaminant into the food or presence of the contaminant in the food or in the environment in which the food is present; the contaminant of any chemical and biological agent, including micro-organisms, as well as foreign substances or other substances, including odours, which are not intentionally added to the food during manufacture and which could endanger the health or suitability of the food;
(j) insect pests, rodents, birds and other animals.
Hygienic requirements for the sale of foodstuffs
(1) Only those species, groups and sub-groups of foodstuffs for which storage, storage and sale are subject to conditions which are in conformity with the requirements laid down by the manufacturer for the packaging of foodstuffs, this decree and specific legislation.4)
(2) Food intended for sale must be treated in such a way as to avoid the risks of contamination and maintain the health and quality of food provided for in specific legislation.4) When sold in a store, the food temperature must not increase by more than 2 ° C compared to the temperature specified by the specific legislation4) or on packaging.
(1) Non-food goods may only be sold in stores for products of those species where the risk of adverse effects is excluded, in particular food contamination is excluded.
(2) Non-food goods must be stored, handled and displayed separately from foodstuffs.
Only pre-packaged foods, with the exception of fresh fruit, fresh vegetables and potatoes which may be sold and unpacked, may be sold in the part of the premises of a store intended for a purpose other than exclusively for the sale of foodstuffs, in a different shop, in a stand and in a mobile shop which is not equipped with running drinking water and hot water prepared from drinking water.
(1) Food which is not compatible with each other (for example, meat and meat products for direct consumption) must be accepted, stored, stored, modified, moved for sale, displayed and sold separately and so as to avoid cross-crossing activities that could cause contamination of foodstuffs.
(2) In self-service sales, packaged foodstuffs which are not compatible with each other must be technically or organically separated from the risk of contamination in such a way that their characteristics and health cannot be adversely affected (for example, the dislocation of a warehouse or food establishment with a distinctive odour).
(1) For the sale of unpackaged foodstuffs, the sales of mutually compatible foodstuffs must be used. Unpackaged foods shall be protected against contamination, weather effects and contact with consumers when preparing, exposing and selling. For the sale of non-packaged ready-to-eat foods, direct contact with the hands of the person serving the food must be excluded. To this end, operators must use clean and suitable equipment and protective equipment.
(2) Sales of unpackaged food by self-service sales are only possible in the following cases:
(a) on the sale of fresh fruit, fresh vegetables and potatoes, provided that they are free of mechanical impurities, or it is otherwise ensured that the consumer does not pollute his hands;
(b) on the sale of uncut bread and plain bread without filling or similar decoration, provided that the conditions for the selection and collection of such foodstuffs are ensured without direct contact with the hands of the consumer;
(c) in the case of the sale of foodstuffs exposed under specified temperature conditions, where any intentional or accidental contact between the consumer and the supply of the food and the supply point (for example, packaging of the dose separated by an automated dispenser with a protected mouthpiece) is excluded.
(3) Unpackaged foodstuffs must be supplied to the consumer at the time of the service sale in an appropriate packaging complying with the hygiene requirements laid down by specific legislation; (5) in the case of self-service sale, such packaging is provided to the consumer for packing the selected food.
(4) When storing, storing and handling packaging and used food packaging equipment, it protects against contamination and damage as well as food.
(1) Unpackaged foodstuffs, except fresh vegetables, fresh fruit and potatoes, must be placed at least 70 cm above the floor level when offered for sale at the store.
(2) Food must be protected against sunlight, contamination, their compatibility and compliance with the stated temperature conditions (4) for storage of the food, or imitation shall be used.
(1) Foodstuffs claimed or suspected of contamination must be clearly identified and separated from other foodstuffs and kept at specified temperature conditions.4)
(2) Foods disposed of from further circulation must be clearly marked and stored separately so that there is no confusion and no negative effect on other foodstuffs.
(3) Reusable packaging is collected and stored separately from food.
(1) Spaces, technological equipment, including working areas, and means of work, including clothing, are continuously maintained clean, in proper technical and functional condition, free from pests. The occurrence of pests must be monitored and measures to remove them and further prevent them from spreading should they occur immediately.
(2) Food must be protected against contamination when making modifications and cleaning. If adequate protection is not achievable, the food shall be moved.
(3) Clean goods and working areas shall not be contaminated during cleaning. For this purpose, appropriate, assigned, unmistakable and clean cleaning and cleaning products and appropriate technological procedures shall be used.
(4) Disposal and waste shall not be collected at the store, but shall be disposed of continuously in dedicated warehouses. Waste containers shall be closed and made of materials enabling them to be cleaned and disinfected. Single plastic packaging is used to collect waste in a store where conditions cannot be created for cleaning and disinfection of collection containers. Waste must be removed from storage to keep its surroundings clean.
(5) The introduction of a guide dog accompanying a blind person and an assistance dog accompanying a person with a severe disability into the sales space is permitted. The presence of other animals shall be prohibited.
(6) The storage or processing of personal and other goods, food and food belonging to persons working or staying in the store, in premises and facilities for the storage, storage, preparation and sale of foodstuffs shall not be permitted.
(7) It shall be prohibited to smoke in stores, except for the space reserved for staff.
(8) The preconditions and obligations of persons and the requirements for personal and operational hygiene for epidemiological activities are laid down in specific legislation. 6)
Sanitary requirements for food store equipment
(1) The shop must be located and technically designed so that the premises of the store and food are not adversely affected by external influences (e.g. rain, sun, sources of pollution), in particular by the accumulation of impurities, contact with toxic materials, particulate fallout, condensation and growth of undesirable fungi. It shall ensure that the operation of the shop does not adversely affect the environment (e.g. noise, waste).
(2) When a shop is set up, protection must be ensured against the intrusion and settlement of pests and the technical design to enable normal and special protective disinsectisation and extermination to take place, and adequate cleaning and disinfection.
(3) The communication and handling areas related to the shop must be reinforced, not dusty, drained and the technical conditions for their cleaning must be ensured.
(1) The store must be divided into separate premises and equipped according to the purpose of its use in accordance with the hygiene requirements for the sale of foodstuffs.
(2) According to operational needs, they shall be separated in particular by:
(a) food storage facilities which are incompatible with each other;
(b) food compartments according to the specified temperature and humidity requirements (4) when stored;
(c) premises or technological facilities for storing packaging materials for the packaging of foodstuffs on sale;
(d) pre-sale and non-bottled food preparation centres which are further separated for non-mutually compatible foodstuffs;
(e) warehouses of non-food goods which are further separated according to the mutual compatibility of the goods in relation to the preservation of their safety for human health;
(f) storage space for reusable packaging;
(g) waste warehouses;
(h) cleaning chamber, space for storing cleaning products and for operating, cleaning and storing cleaning products;
(i) sanitary and other facilities, 3)
j) auxiliary warehouses and other premises according to operational needs, for example for administration.
(3) The premises and equipment for the display, supply and sale of goods which are not mutually compatible must be separated technically or operationally. The operational department may only be used if it protects food against contamination.
(4) Spaces and equipment intended for other activities, such as food production, purchase and storage of food and food services, must be separated to avoid contamination of food. The requirements for their solutions and equipment shall be laid down in specific legislation. 7)
(5) For stands, mobile shops and other sales facilities adequate operational facilities shall be provided as part of the shop for operational purposes. The solutions and equipment of the operational facilities shall comply with the requirements laid down in this Decree [§ 2 (e)].
(6) The layout of the premises and facilities in the store must be adapted to enable the sequence of operations without the risk of contamination of foodstuffs.
(1) Materials from which substances are released which would endanger premises and food by contamination cannot be used for the establishment of the shop.
(2) The surfaces of the walls and ceilings, including the ceilings and hinges, must be made and maintained smooth or must otherwise be cleaned clean, free of dust, moisture and mould, must not be condensed by vapours and shall not release their parts, painting, or plaster. Where this is necessary due to increased cleaning, disinfection or water handling, the walls shall have an easily washable impermeable surface up to the necessary height.
(3) The floors shall be so designed that they can be maintained, easily cleaned, disinfected as necessary, and shall be functionally satisfactory from other points of view (e.g. mechanically resistant, non-slip and non-wet).
(1) Machinery and other technological equipment in the store must be non-corrosive, well-cleaned and free of any substances, parts or materials which would endanger food by contamination. The areas intended to come into contact with food shall be such that they can be well maintained, easily cleaned, disinfected as necessary, smooth and of materials complying with the hygiene requirements laid down by specific legislation. 5)
(2) Machinery and other technological equipment must be arranged at the store in such a way as to maintain access to control and cleaning of all sites and areas, including structures.
(1) In a real estate store, drinking water must be introduced in sufficient quantities to meet the requirements laid down by specific legislation, 8) and must be provided in sufficient quantities of hot water prepared from drinking water at a temperature of at least 45 ° C.
(2) In a stand and mobile shop which cannot be connected to the water supply system, running hot water and drinking water can be provided by means of a heater and storage tank for drinking water, made of materials complying with the requirements laid down by the specific legislation. 9)
(3) Where ice is used in the store, it shall be made of drinking water which complies with the requirements laid down by specific legislation, 8) and handled in accordance with the requirements for unpackaged foodstuffs.
(4) The water used in the store and the liquid or aqueous waste must be carried out in such a way that it does not endanger the contamination of the shop or its surroundings. If it is not possible to take them to a public sewerage, they shall be taken by sewerage to enclosed sinks or containers and taken away, unless a sewage treatment plant can be established. The location, solution and use of containers shall be such as to ensure that food and food space are not contaminated from their contents.
(1) The shop must be sufficiently ventilated to ensure an operationally adequate reduction of temperature from the heat load of the premises and to ensure clean air which does not affect food by contamination and which does not contain dust and odours, including fungi and chemicals. Sufficient ventilation must also be provided in the sanitary facility. If these requirements cannot be met by natural ventilation through ventilation holes or windows, forced ventilation by treated clean air must be applied.
(2) The operating areas which must be technically or operationally separated according to the requirements of this Decree must be ventilated directly, must not be combined even through circulating air. Care shall be taken to adjust the pressure ratios of the ventilation system with this consideration.
(3) When addressing air supply and drainage, it shall be ensured that air which is contaminated, overheated, or removed from the ventilation compartment is not sucked.
(4) Ventilation holes and windows and intake points, filters and spaces for forced ventilation must be adapted to prevent the entry and settlement of pests, including birds, and their penetration into the ventilation system and into the shop. It must be accessible for cleaning. For the necessary maintenance and cleaning, the entire ventilation system shall be accessible as necessary.
(1) A temperature and humidity corresponding to the requirements laid down for the storage and storage of the food by the manufacturer or by specific legislation.4) The space shall be equipped with thermometers and hygrometers when temperature and humidity requirements for food storage are established.
(2) A controlled temperature of not more than 15 ° C for food of animal origin up to a maximum of 12 ° C must be ensured in the preparation for sale of foodstuffs intended for direct consumption with low temperature storage requirements, provided that the operations carried out are carried out on an ongoing basis or that the occasional operations carried out take more than 30 minutes.
Sufficient natural or artificial lighting in accordance with standard values shall be provided at the store so that the lighting is consistent with the work, does not dazzle or distort the colour of the food. 10)
For staff members, washbasins directly connected to the hand-washing sewers and equipped with hot running water prepared from drinking water shall be provided for the treatment and sale of unpackaged food. If food intended for direct consumption is modified and sold with low storage temperature requirements, these washbasins must be closed without hand and arm control of running water. Wash detergents and disposable hand or dryer towels must be added to the wash and, if necessary, used towel containers. For continuous cleaning of operational items (e.g. dishes, tools, machines), the premises and places of sale shall be equipped with the necessary technological items (e.g. sinks) directly connected to the sewerage, equipped with running drinking water and hot water prepared from drinking water.
(1) For persons operating in a shop, a capacity-compliant dressing room, toilets and washrooms, broken down by sex, to the extent and to the extent and implementation according to the requirements of the specific legislation, shall be available. 3) If there are more than 5 persons present in the store at the same time, a rest room shall be established which shall comply with the requirements of the specific legislation. 11) The toilets must be flushing, separate from the public toilets, with toilet anterns. The halls shall be equipped with hatches for putting down the working clothes, a washbasin with running hot water, prepared from drinking water, without manual and hand-held control of the closing of running water, hand-washing devices, hand-drying towels for disposable use or dryers and, where necessary, towels for used towels.
(2) Sanitary and auxiliary facilities for persons active in stalls, mobile shops and other sales facilities must be provided, mutatis mutandis, in accordance with the requirements laid down in paragraph 1, so that they can be reached during work without violating food protection requirements against contamination. If these facilities are accessible by outdoor space, the stand intended for the sale of unpackaged food shall be supplemented by a separate space or device for putting away work clothes and footwear when leaving the stand.
(3) Access to sanitary and auxiliary facilities shall be ensured in such a way that they are separate from the storage, preparation and sale of food or premises in which goods and materials which may contaminate such premises.
(1) For waste that attracts or is in danger of being propagated or hidden in it, closed warehouses or facilities shall be set up in such a way as to avoid access to or leakage from waste by pests, so that they can be cleaned and disinfected. Where necessary, resulting from the types of waste and the conditions for disposal of waste, the premises or facilities shall be refrigerated in such a way that the waste does not endanger or bother the contamination store in its vicinity.
(2) Air from waste compartments must not contaminate other premises and foodstuffs.
Transitional provision
The requirements for controlled temperature in food preparation as laid down in § 17 (2) and for equipment washed with water stoppers without manual and arm control pursuant to § 19 and 20 shall be fulfilled no later than 3 years from the date of application of this Decree.
Repeal
Decree No. 295 / 1997 Coll., on sanitary requirements for the sale of food and the scope of equipment of the shop, is hereby repealed.
Efficacy
This decree shall take effect on the day of its publication.
Minister:
Dr. Součková v. r.
1) Article 2 (a) of Act No. 110 / 1997 Coll., on Food and Tobacco Products and amending and supplementing certain related laws, as amended by Act No. 306 / 2000 Coll.
2) Act No. 166 / 1999 Coll., on Veterinary Care and Change of Related Laws (Veterinary Act), as amended by Act No. 29 / 2000 Coll., Act No. 154 / 2000 Coll., Act No. 102 / 2001 Coll., Act No. 76 / 2002 Coll. and Act No. 120 / 2002 Coll.
3) Sections 28 and 29 of the Decree of the Government No 178 / 2001 Coll., laying down conditions for the protection of the health of workers at work.
4) For example, Act No. 110 / 1997 Coll., as amended, Decree No. 294 / 1997 Coll., on microbiological requirements for foods, their control and evaluation, as amended, and Decree No. 328 / 1997 Coll., implementing § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110 / 1997 Coll., on foodstuffs and tobacco products and amending and supplementing certain related laws, for milk and milk products, ice cream and frozen creams and edible fats and oils, as amended.
5) Sections 25 and 26 of Act No. 258 / 2000 Coll., on the Protection of Public Health and on the Amendment of Certain Related Acts, as amended by Act No. 120 / 2002 Coll. Decree No. 38 / 2001 Coll., on sanitary requirements for products intended to come into contact with food and dishes. Act No. 22 / 1997 Coll., on Technical Requirements for Products and on the Amendment and Addition of Certain Acts, as amended by Act No. 71 / 2001 Coll., Act No. 102 / 2001 Coll. and Act No. 205 / 2002 Coll.
6) Sections 19 to 21 of Act No. 258 / 2000 Coll. 49 and 50 of Decree No. 107 / 2001 Coll., on health requirements for catering services and on the principles of personal and operational hygiene in the activities of epidemiologically important.
7) Act No. 110 / 1997 Coll., as amended. Act No. 166 / 1999 Coll., as amended. § 23 and 24 of Act No. 258 / 2000 Coll. Decree No. 107 / 2001 Coll.
8) § 3 of Act No. 258 / 2000 Coll., as amended by Act No. 274 / 2001 Coll. Decree No. 376 / 2000 Coll., laying down requirements for drinking water and the scope and frequency of its control.
9) Decree No. 37 / 2001 Coll., on sanitary requirements for products in direct contact with water and for water treatment.
10) Government Decree No. 178 / 2001 Coll.
11) Annex No 11 to Government Decree No 178 / 2001 Coll.
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Regulation Information
| Citation | Decree of the Ministry of Health No. 347 / 2002 Coll., on sanitary requirements for the sale of food and the range of equipment of the shop according to the range of food sold |
|---|---|
| Regulation Type | Order |
| Author | - |
| Collection | Code of Laws |
| Date of Promulgation | 06.08.2002 |
|---|---|
| Effective from | 06.08.2002 |
| Effective until | - |
| Status | Valid |
The regulation text is for informational purposes only.
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