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In the last month and a half, SFVS inspectors have carried out inspections of 225 food business operators on compliance with the obligations specified by the Minister of Health, Head of State Emergency Operations at the state level. Inspections revealed that about 4%. Commercial and restaurant establishments do not comply with the conditions and recommendations established for the treatment of coronavirus infection. For example, in many commercial or restaurant establishments, inspectors lacked the means to disinfect visitors ‘hands, and there was no longer information at the entrances to draw visitors’ attention to the need for personal hygiene. Some of the inspected catering establishments lacked hot water for washing dishes and facilities for disinfecting dishes. In several establishments, according to the SFVS report, inefficient (expired) means were used to clean and disinfect hands and food contact surfaces.
SFVS inspectors verify compliance with hygiene requirements not only at the food processing companies themselves, but also during mass gatherings and holiday events. During the Festival of the Sea celebrated in Klaipėda last weekend, inspectors from the Department of SFVS Klaipėda inspected 121 entities: 58 restaurants and 63 food establishments. Summarizing the results of the inspections, it was stated that 23%, that is, and. Almost one in five participants in the festival (both those who trade food and those who provide catering services) did not meet the mandatory hygiene requirements.
Inspectors recorded cases where food was stored in inappropriate conditions or at the wrong temperature, cases where dirty equipment was used, or employees did not comply with hygiene requirements. Binding instructions have been provided to food business operators to address identified deficiencies. Re-inspections revealed that most food business operators responded to comments immediately and rectified deficiencies.
As the number of COVID-19 cases in the country increases, the SFVS urges the country’s trade and catering companies to be particularly responsible and take all necessary precautions. It is emphasized that the protection of employees and customers working in both food trade companies and public catering establishments against the spread of the virus should receive the utmost attention.
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