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CAFIA states that conditions of frying oils and fats in restaurants are unsatisfactory


Between 6th February and 17th November 2017 the Czech Agriculture and Food Inspection Authority (CAFIA) focused on the inspection of frying oils and fats at public catering premises. Inspectors checked whether “burnt” oils and fats showing marks of thermal decomposition are used during preparation of meals.

In the period mentioned above, CAFIA carried out a target inspection at 73 premises.

Sensorial assessment of 91 samples was carried out on the spot (aroma, taste, colour, consistency, presence of carbonized remains) consisting in measuring of the content of polar elements and followed by laboratory testing on presence of polymeric triacylglycerols.

One in six samples was non-compliant and violation of legislation was thus stated.

Keeping good frying practice and hygiene requirements for fryers were also included in the inspection. Contamination of the equipment by solid oily impurities and contamination of filters in cooker hoods were detected in few cases.

CAFIA imposed measures to remove detected deficiencies and will initiate an administrative procedure on imposition of a fine with the inspected persons that violated legislation.

CAFIA will continue to perform this particular type of inspection in the future as well.


Article by: Radoslav Pospíchal, CAFIA Officer for Media Communication, + 420 542 426 613