{"id":3913,"date":"2022-04-14T09:08:24","date_gmt":"2022-04-14T08:08:24","guid":{"rendered":"https:\/\/potravinyx.cz\/?p=3913"},"modified":"2022-04-14T09:08:26","modified_gmt":"2022-04-14T08:08:26","slug":"kazda-sedma-restaurace-pripravuje-pokrmy-na-prepalenem-fritovacim-oleji","status":"publish","type":"post","link":"https:\/\/potravinyx.cz\/?p=3913","title":{"rendered":"Ka\u017ed\u00e1 sedm\u00e1 restaurace p\u0159ipravuje pokrmy na p\u0159ep\u00e1len\u00e9m fritovac\u00edm oleji"},"content":{"rendered":"\n

Ka\u017ed\u00e1 sedm\u00e1 restaurace p\u0159ipravuje pokrmy na p\u0159ep\u00e1len\u00e9m fritovac\u00edm oleji, p\u0159ibli\u017en\u011b 20 % provozovatel\u016f chybuje p\u0159i zna\u010den\u00ed alergen\u016f a ozna\u010dov\u00e1n\u00ed druhu masa

V r\u00e1mci pravideln\u00e9 kontroln\u00ed akce St\u00e1tn\u00ed zem\u011bd\u011blsk\u00e1 a potravin\u00e1\u0159sk\u00e1 inspekce (SZPI) prov\u011b\u0159ila jakost a bezpe\u010dnost fritovac\u00edch olej\u016f, kter\u00e9 provozovatel\u00e9 restaurac\u00ed a rychl\u00fdch ob\u010derstven\u00ed pou\u017e\u00edvaj\u00ed k p\u0159\u00edprav\u011b pokrm\u016f. P\u0159ibli\u017en\u011b v ka\u017ed\u00e9 \u0161est\u00e9 kontrolovan\u00e9 provozovn\u011b inspekto\u0159i SZPI vyhodnotili olej ve fritovac\u00edch za\u0159\u00edzen\u00edch za nevhodn\u00fd k lidsk\u00e9 spot\u0159eb\u011b.<\/strong>

Inspekto\u0159i SZPI hodnotili stav olej\u016f a fritovac\u00edch za\u0159\u00edzen\u00ed v celkem 48 provozovn\u00e1ch spole\u010dn\u00e9ho stravov\u00e1n\u00ed a posoudili zde 54 vzork\u016f fritovac\u00edch olej\u016f.

U celkem 13 % z kontrolovan\u00fdch vzork\u016f inspekto\u0159i zjistili pou\u017eit\u00ed tzv. p\u0159ep\u00e1len\u00e9ho oleje<\/strong> a vyhodnotili je jako potravinu nevhodnou k lidsk\u00e9 spot\u0159eb\u011b, resp. k p\u0159\u00edprav\u011b pokrm\u016f. U 2 vzork\u016f laboratorn\u00ed rozbor potvrdil dokonce velmi vysok\u00fd stupe\u0148 tepeln\u00e9ho rozkladu olej\u016f. Hodnocen\u00ed vzork\u016f inspekto\u0159i uskute\u010dnili jednak na z\u00e1klad\u011b senzorick\u00e9ho posouzen\u00ed \u2013 v\u016fn\u011b, chu\u0165, barva, p\u0159\u00edtomnost zuhelnat\u011bl\u00fdch zbytk\u016f atd. a zejm\u00e9na m\u011b\u0159en\u00ed obsahu tzv. pol\u00e1rn\u00edch l\u00e1tek (TPM) a tak\u00e9 laboratorn\u00edm stanoven\u00edm polymern\u00edch triacylglycerol\u016f (PTG) v akreditovan\u00e9 laborato\u0159i SZPI v Praze. U n\u011bkolika vzork\u016f laborato\u0159 potvrdila a\u017e n\u00e1sobn\u00e9 p\u0159ekro\u010den\u00ed akceptovateln\u00fdch hodnot tepeln\u00e9ho rozkladu (TPM a PTG) hodnocen\u00fdch fritovac\u00edch olej\u016f.

Sou\u010d\u00e1st\u00ed kontroly bylo i dodr\u017eov\u00e1n\u00ed spr\u00e1vn\u00e9 fritovac\u00ed praxe a hygienick\u00fdch po\u017eadavk\u016f na frit\u00e9zy, co\u017e je p\u0159edpoklad pro produkci bezpe\u010dn\u00fdch a kvalitn\u00edch potravin. U 8 % kontrolovan\u00fdch provozoven inspekto\u0159i zjistili zne\u010di\u0161t\u011bn\u00ed frit\u00e9zy ztuhl\u00fdmi mastn\u00fdmi ne\u010distotami pro zanedb\u00e1n\u00ed pravideln\u00e9ho \u010di\u0161t\u011bn\u00ed fritovac\u00edch za\u0159\u00edzen\u00ed.<\/p>\n\n\n\n

P\u0159ep\u00e1len\u00e9 fritovac\u00ed oleje obsahuj\u00ed l\u00e1tky \u0161kodliv\u00e9 pro lidsk\u00e9 zdrav\u00ed.

Ve srovn\u00e1n\u00ed s kontrolami v minul\u00fdch letech lze konstatovat m\u00edrn\u00e9 zlep\u0161en\u00ed, kdy v roce 2020 inspekto\u0159i zjistili nevyhovuj\u00edc\u00ed fritovac\u00ed olej u v\u00edce ne\u017e 17 % hodnocen\u00fdch vzork\u016f, celkovou situaci ale nelze pova\u017eovat za uspokojivou, a proto bude SZPI v kontrol\u00e1ch fritovac\u00edch olej\u016f v provozovn\u00e1ch spole\u010dn\u00e9ho stravov\u00e1n\u00ed pokra\u010dovat i v budoucnu.<\/p>\n\n\n\n

Inspekto\u0159i SZPI hodnotili i zna\u010den\u00ed v\u00fdskytu alergenn\u00edch l\u00e1tek v nab\u00eddce pokrm\u016f v restaurac\u00edch a rychl\u00e9m ob\u010derstven\u00ed. Inspekto\u0159i posuzovali, zda v j\u00eddeln\u00edm l\u00edstku nebo jinou formou poskytovan\u00e9 informace o alergenech jsou ve shod\u011b s pou\u017eitou recepturou a slo\u017een\u00edm skute\u010dn\u011b pou\u017eit\u00fdch surovin. C\u00edlem rozboru bylo ov\u011b\u0159it, zda pokrmy neobsahuj\u00ed i jin\u00e9 ne\u017e v provozovn\u011b deklarovan\u00e9 alergenn\u00ed l\u00e1tky. P\u0159\u00edtomnost nedeklarovan\u00fdch alergen\u016f anal\u00fdza potvrdila u 22 % vzork\u016f<\/strong> hodnocen\u00fdch pokrm\u016f. P\u0159\u00edtomnost nedeklarovan\u00e9 alergenn\u00ed l\u00e1tky v pokrmu m\u016f\u017ee u citliv\u00fdch jedinc\u016f zp\u016fsobit v\u00e1\u017en\u00e9 zdravotn\u00ed probl\u00e9my.<\/p>\n\n\n\n

SZPI realizovala i kontroln\u00ed akci ov\u011b\u0159uj\u00edc\u00ed druhovou pravost masa deklarovanou v nab\u00eddce pokrm\u016f v restaurac\u00edch a rychl\u00e9m ob\u010derstven\u00ed. U 20 % hodnocen\u00fdch vzork\u016f laboratorn\u00ed anal\u00fdza potvrdila alespo\u0148 \u010d\u00e1ste\u010dnou p\u0159\u00edtomnost druhu masa, kter\u00e9 nebylo deklarov\u00e1no v nab\u00eddce<\/strong> a spot\u0159ebitel tak byl uv\u00e1d\u011bn v omyl ohledn\u011b skute\u010dn\u00e9ho slo\u017een\u00ed pokrmu.<\/p>\n\n\n\n

Kontrolovan\u00fdm osob\u00e1m, u kter\u00fdch do\u0161lo k poru\u0161en\u00ed p\u0159edpis\u016f, inspekto\u0159i ulo\u017eili, aby odstranily zji\u0161t\u011bn\u00e1 pochyben\u00ed a zah\u00e1j\u00ed s nimi spr\u00e1vn\u00ed \u0159\u00edzen\u00ed o ulo\u017een\u00ed pokuty.<\/p>\n\n\n\n

P\u0159ehled v\u0161ech vyhovuj\u00edc\u00edch i nevyhovuj\u00edc\u00edch vzork\u016f hodnocen\u00fdch v r\u00e1mci kontroln\u00edch akc\u00ed je k dispozici na webu Potraviny na pran\u00fd\u0159i v sekci Tematick\u00e9 kontroly: Fritovac\u00ed oleje<\/a>, Alergeny<\/a>, Druhov\u00e1 pravost masa<\/a>. <\/p>\n\n\n\n

Zpracoval: Pavel Kop\u0159iva, tiskov\u00fd mluv\u010d\u00ed<\/em><\/strong><\/p>\n\n\n\n

Zdroj: SZPI<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ka\u017ed\u00e1 sedm\u00e1 restaurace p\u0159ipravuje pokrmy na p\u0159ep\u00e1len\u00e9m fritovac\u00edm oleji, p\u0159ibli\u017en\u011b 20 % provozovatel\u016f chybuje p\u0159i zna\u010den\u00ed alergen\u016f a ozna\u010dov\u00e1n\u00ed druhu masa V r\u00e1mci pravideln\u00e9 kontroln\u00ed akce St\u00e1tn\u00ed zem\u011bd\u011blsk\u00e1 a potravin\u00e1\u0159sk\u00e1 inspekce (SZPI) prov\u011b\u0159ila jakost a bezpe\u010dnost [v\u00edc]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":3914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[339,463,462,61,461,92],"class_list":["post-3913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kontrola-potravin","tag-alergeny","tag-druhova-pravost-masa","tag-fritovaci-olej","tag-kontrola","tag-olej","tag-rakovina"],"views":1581,"_links":{"self":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/3913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3913"}],"version-history":[{"count":0,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/posts\/3913\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=\/wp\/v2\/media\/3914"}],"wp:attachment":[{"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/potravinyx.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}