APPLICABLE SANITARY REGULATIONS IN CATERING ESTABLISHMENTS

Catering is an industry related to the processing and serving of food products. Collective catering requires special attention to sanitary conditions, as any negligence in this area can lead to food poisoning and epidemics with serious consequences.

The spread of pests – insects and rodents, for which the restaurant-canteen environment is particularly attractive – can also be a problem. Pests not only contribute to property damage, but are also carriers of many serious diseases.

The problems listed are just a few examples of situations that prompt exceptional precautions when working with food. Therefore, in the food service industry, not only health and safety regulations apply, but also sanitary regulations.

A person opening a catering establishment has to face them even before receiving the first customer. This is because in order to start business he needs approval from the sanitary inspectorate, which pays attention to the technical condition of the building, the size of the premises, the layout of the routes for serving food, processing products or transporting dishes for washing.

The requirements also apply to access to water, ventilation, wall finishes and doors and windows. Once the premises are open, those in contact with food must use appropriate protective equipment. The requirements in this regard apply to both equipment and employees. Anyone employed in food service must have a valid sanitary-epidemiological booklet.

When it comes to equipment, machinery and equipment should be properly selected, efficient, and clean. Their working conditions should be monitored and any irregularities eliminated.

This is because working on damaged equipment makes those using it particularly vulnerable to accidents of all kinds. Companies producing or marketing foodstuffs are also required to store them properly. It should be done hygienically and in conditions that prevent the loss of nutritional or health values of the products.

Fire safety is also an important issue in food production facilities. It requires consideration of working with electrical appliances, stoves, or gas.

HEALTH AND SAFETY RULES IN THE CATERING INDUSTRY

The most important rules for working in food service in terms of health and safety are formulated in three documents. They include, among other things, the rights and duties of employees and the supervisor, the organization of workplaces and the preparation of equipment, initial training and periodic training, and how to behave on the premises of a food service establishment.

The latter include, for example, dressing or keeping clean. According to health and safety regulations, shoes must also have a non-slip sole, and a cap must be worn on the head. While performing duties in the kitchen, jewelry must be removed.

Among other things, personal hygiene is important, including washing hands after each toilet visit, before handling food and after finishing. Adherence to health and safety in a food service establishment is a priority.

Important health and safety rules in food service include the use of clean kitchen tools and equipment, and it is imperative that an employee notify the employer of an accident or illness. The regulations also include indications for careful handling of sharp objects, fire or hot utensils.

ENSURING PROPER CONDITIONS AT THE WORKPLACE

The employer also has responsibilities for health and safety in food service. He is required to conduct health and safety training, organize technical and social facilities, and provide subordinates with equipment that is efficient and safe. He should also check that the tools and accessories used are clean, in good working order and do not require periodic maintenance.

In the event of a malfunction, it is necessary to report to the appropriate service as soon as possible. Such services are provided by Sperto – a professional service for catering equipment.

It is also the responsibility of the supervisor to organize the positions to ensure a certain level of safety. There should be appropriate instructions at each position, and employees must be trained in the use of equipment and work tools.

The owner of a catering establishment should clearly define the responsibilities of each employee and establish rules for dealing with emergencies.

The employee must also know under what circumstances he can leave the workplace at a given establishment. He is also obliged to educate consumers about hygiene by posting relevant messages.

CONSEQUENCES OF NON-COMPLIANCE WITH HEALTH AND SAFETY IN CATERING

The employer is responsible for the workplace and therefore also bears the consequences in case of negligence. The consequences of failing to comply with OSH can include workplace accidents, fires and fines from the inspectorate.

In any such situation, the employer is exposed to financial losses due to the resulting damage, harm or the need to pay compensation. That is why it is so important to consolidate health and safety rules among employees. The legal basis, which consists of:

• Ordinance of the Minister of Labor and Social Policy of September 26, 1997.
• Ordinance of the Minister of Health of April 26, 2004.
• Law of August 25, 2006.

Ways to ensure occupational health and safety and proper working conditions in the catering industry are varied. A good knowledge of regulations and consistency in their implementation are extremely important. Also important are proper service and sanitary condition of the facility to make the employee feel comfortable.

The level of safety affects positive attitudes toward work, so the employer’s hygiene and safety measures should be a priority!