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Information Caterers on Hygiene Requirements for Food Services
ANDRÁŠIKOVÁ, Nikoleta
The present time offers a large number of catering services. The trend of the present time is not to eat at home. People have too little time to pre-pare their meals at home and for this reason they often utilize public alimentation ser-vices (e.g. in restaurants, pizzerias, snack bars, bistros). However, this thesis is not focused on the consumer of these services but on the operator providing these services. The thesis is subdivided into two parts. The theoretical part includes a short description of the development of catering services and gastronomy, the general description of HACCP-Hazard Analysis Critical Control Points system and its contribution in practice. Moreover the state medical supervision is mentioned here in the scope of the hygiene of nutrition, spatial requirements on cater-ing services, legislation as well as various types of illnesses caused by failure to observe the correct production and hygienic principles. The thesis describes also the prevention, disinfection, disinfestation and rodent control. In the practical part, the data acquired by means of questionnaires are evaluated. The questionnaires were distributed personally, mostly directly into the hands of cater-ing service providers handed over through their employees. The target of the thesis was to find out the information and knowledge level of the operators of catering services in České Budějovice with regard to hygienic requirements on catering services. I ascer-tained whether the providers of catering services have elaborated procedures based on HACCP principles and whether they have a basic knowledge in the field concerning the hygienic requirements on catering services. The results show that the providers of catering services in České Budějovice have elaborated procedures based on HACCP principles. The general knowledge in nutrition hygiene of the catering service providers turned out to be average. The catering services constitute an important activity from the epidemiological point of view and for this reason the knowledge of operators in the field of nutrition hygiene should be on a higher level than up to now. This thesis is suit-able as study material for the catering service providers, to improve their knowledge in this field.
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