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Almost a half of assessed ice added to drinks in restaurants failed to comply with health and hygiene limits


Inspections of the Czech Agriculture and Food Inspection Authority (CAFIA) performed at premises providing public catering in 2017 focused, inter alia, on inspection of microbiological requirements of offered foodstuffs, raw materials as well as kitchen and production equipment. The aim of the inspections was to find out whether presence of pathogenic organisms exceeds the permitted limits. Occurrence of bacteria Listeria monocytogenes, Salmonella, Escherichia coli, noroviruses, hepatitis A and further pathogens were among the monitored parameters.

Results of the inspection activity showed that a significant part of the operators seriously underestimated hygiene practices during production of ice used for beverages and neglected disinfection of  equipment for ice production. Almost a half of the assessed samples of ice added into beverages failed to comply with hygiene or health limits. An analysis proved non-compliant values for Escherichia coli, enterococcus, coliform bacteria and numbers of colonies at 22 °C and 36 °C.

The inspectors took the samples of ice intended to drinks in restaurants, beer houses, bars, confectionary shops, fast foods, gambling halls and further public catering premises. The inspectors ordered the relevant operators to carry out proper disinfection of the equipment for ice production and subsequently to carry out microbiological analysis of ice in an accredited laboratory on their own expenses. In justified cases, the inspectors ordered updating the Sanitation Code or elaboration of HACCP principles.

CAFIA will initiate an administrative procedure with the operators concerned. With regard to the very unsatisfactory results, CAFIA will continue in performance of these inspections during 2018 as well.


Article by: Mgr. Pavel Kopřiva – CAFIA Spokesperson, phone: +420 542 426 633