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As part of a regular inspection, the Czech Agriculture and Food Inspection Authority (CAFIA) assessed the quality and safety of frying oils used by restaurant and fast food operators to prepare dishes. Inspectors found that one in ten evaluated samples was degraded. An unacceptable state of frying oils was found in every twelfth establishment inspected.

In 2024, CAFIA inspectors evaluated the condition of oils and frying equipment in 206 public catering establishments, assessing 228 samples of frying oils. In 22 of the evaluated samples, inspectors found the use of degraded oils, with laboratory analysis confirming a very high degree of thermal decomposition in 2 of them, exceeding the limit value for signs of unacceptable thermal degradation more than threefold.

In evaluating the samples, inspectors checked for one or more indicators of thermal degradation of oils and fats, according to Annex No. 1 of Decree No. 121/2023 Coll., meaning they could not be used in food production or placed on the market. They conducted sensory assessments—smell, taste, colour, presence of charred residues, etc.—and also determined the content of so-called polar compounds (TPC). For selected samples, triacylglycerol polymers (TGP) were also measured in an accredited CAFIA laboratory in Prague.

The inspection also covered compliance with proper frying practices and hygienic requirements for fryers, which are prerequisites for the production of safe and quality food. In 8 establishments, inspectors imposed measures related to non-compliance with hygienic requirements for equipment (fryers) as set out in Annex II, Chapter V of Regulation (EC) No. 852/2004. Operators rectified the issues and must ensure regular fryer cleaning at an appropriate frequency. In one case, a fryer lacked a functional thermostat, and measures were taken accordingly.

Degraded frying oils contain substances harmful to human health.

Compared to the results from inspections in the previous 4 years, a trend of slight improvement can be observed. Previously, inspectors found non-compliant parameters in up to 17% of evaluated frying oils. However, the overall situation cannot be considered satisfactory, and CAFIA will continue to carry out frying oil inspections in public catering establishments with the necessary intensity in the future.

Inspectors imposed corrective actions on those found in violation of regulations and will initiate administrative proceedings for fines.

A list of all compliant and non-compliant samples evaluated during the inspection is available on the "Food Pillory" website under the section Thematic controls: edible fats and oils.

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

4^th March 2025