Safe food starts when the goods are delivered. Regulation (EC) No 852/2004, Annex II, Chapter IX, requires food to be protected against contamination at all stages and the cold chain not to be interrupted.
Receiving goods
The operator must not accept raw materials that are known to be, or might reasonably be expected to be, so contaminated that they would remain unfit for human consumption. So when goods arrive, check:
- that the vehicle and packaging are clean,
- that the packaging is intact (no holes, no mould, no swollen cans),
- the date: the use-by or best-before date,
- the temperature of chilled and frozen goods,
- the labelling, which makes clear what the goods are and who supplied them.
Do not accept anything that is not right, or set it aside and tell your supervisor. Delivery documents are kept for traceability.
The date on the packaging
- "Use by" (spotřebujte do) on highly perishable foods: after this date they are no longer safe, even if they look fine.
- "Best before" (minimální trvanlivost do): after this date the food may be of lower quality, but it is usually not dangerous.
Storage
Raw materials and ingredients must be stored in suitable conditions that prevent harmful deterioration and protect them from contamination.
- Raw below ready-to-eat. Raw meat goes at the bottom of the fridge so that nothing drips from it onto ready-to-eat food.
- Raw and ready-to-eat foods are stored separately, in closed containers.
- FIFO (first in, first out): what came in first is used first.
- Goods do not go on the floor, and they are protected from pests and damp.
- Opened packs and partly prepared food are labelled with the date of opening or preparation.
- Fridges are not overfilled, so that cold air can circulate.
- Temperatures in fridges and freezers are checked and recorded.
Temperatures under the decree on requirements for dishes
Decree No. 121/2023 Sb., on requirements for dishes (o požadavcích na pokrmy), sets the following for dishes in food services:
- hot dishes are placed on the market so that they reach the consumer within the time set by the operator and at a temperature of at least +60 °C;
- chilled dishes are placed on the market at temperatures of 0 °C to +4 °C;
- frozen dishes at a temperature of no more than –18 °C.
This means you must also keep them at these temperatures until they are served.
Measure the temperature with a thermometer, not by eye. Entries in the records are part of the workplace's procedures.
The cold chain
Raw materials, intermediate products and finished products that support the growth of pathogenic microorganisms must not be kept at temperatures that might put health at risk. The cold chain must not be interrupted. Short periods outside the cold are allowed only where practical conditions during preparation, transport, storage or serving require it and health is not put at risk.
In practice: do not leave chilled goods on the counter. Take out only as much as you will process.
Thawing
Thawing is done in a way that minimises the risk of growth of pathogenic microorganisms and the formation of toxins. Food must not be exposed to temperatures that would put health at risk. Liquid that runs off is drained away if it would be a risk. Thawed food must be processed further without unnecessary delay.
- Thawing in the fridge is the safest.
- Do not thaw on the counter at room temperature.
- Liquid from thawing meat must not drip onto other food.