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Within a regular control activity, the Czech Agriculture and Food Inspection Authority (CAFIA) checked the quality and safety of frying oils used by restaurant and fast food operators to prepare meals. In approximately one in seven establishments inspected, the inspectors assessed the oil in the frying equipment as unfit for human consumption.

CAFIA inspectors evaluated the condition of oils and frying equipment in a total of 48 public catering establishments and assessed 54 frying oil samples.

In 13% of the samples inspected, the inspectors detected the use of so-called burnt oil and assessed it as food unfit for human consumption or for cooking. In 2 samples, laboratory analysis even confirmed a very high degree of thermal degradation of the oils. The inspectors evaluated the samples on the basis of sensory assessment - smell, taste, colour, presence of burnt residues, etc., and in particular on the basis of measurement of the content of so-called total polar molecules (TPM), and also by laboratory determination of polymeric triacylglycerols (PTG) in the CAFIA accredited laboratory in Prague. As for several samples, the laboratory confirmed that the acceptable values for thermal degradation (TPM and PTG) of the evaluated frying oils were exceeded by several times.

The inspection also included compliance with good frying practice and hygiene requirements for fryers, which is a condition for production of safe and quality food. In 8% of the inspected establishments, the inspectors detected contamination of fryers with solidified greasy impurities due to neglecting of regular cleaning of frying equipment.

Burnt frying oils contain substances harmful to human health.

Compared to the inspections in previous years, a slight improvement can be noted, where in 2020, the inspectors found unsatisfactory frying oils in more than 17% of the samples evaluated. However, the overall situation cannot be considered satisfactory, and CAFIA will therefore continue with inspections of frying oils in catering establishments in the future as well.

The CAFIA inspectors also evaluated labelling of allergenic substances in the meals offered in restaurants and fast foods. The inspectors assessed whether the information on allergens provided on the menu or in other forms was consistent with the recipe used and the composition of the actual ingredients. The aim of the analysis was to check whether the meals contained allergenic substances other than those declared by the establishment. The analysis confirmed the presence of undeclared allergens in 22 % of the samples of the dishes evaluated. The presence of an undeclared allergenic substance in a meal can cause serious health problems to sensitive individuals.

CAFIA also carried out an inspection activity to verify the category of meat declared in the offer of meals by restaurants and fast foods. In 20 % of the samples evaluated, laboratory analysis confirmed the presence of at least a partial presence of a type of meat that was not declared in the menu, thus misleading the consumer as to the actual composition of the meal.

The inspectors ordered the inspected persons who violated the regulations to remedy the detected violations. CAFIA will initiate administrative proceedings with these persons to impose a fine.

An overview of all compliant and non-compliant samples evaluated during the control activity is available on the Food Pillory website in the section Thematic Controls: Frying Oils, Allergens, Meat Type Authenticity.

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

13^th April 2022