DOI: 10.11118/978-80-7701-100-6-0156

ZÁSADY SPRÁVNÉ DISTRIBUČNÍ PRAXE TEPLÝCH POKRMŮ

PRINCIPLES OF GOOD DISTRIBUTION PRACTICE FOR HOT MEALS

Josef Kameník¹, Marta Dušková¹, Alena Zouharová¹, Olga Cwiková², Gabriela Franke²

¹ Ústav hygieny a technologie potravin živočišného původu a gastronomie, Fakulta veterinární hygieny a ekologie, Veterinární univerzita Brno, Palackého tř. 1946/1, 612 42 Brno, Česká republika

² Ústav technologie potravin, Agronomická fakulta, Mendelova univerzita v Brně, Zemědělská 1665/1, 613 00 Brno, Česká republika

The principles of good distribution practice for hot meals define hygiene requirements as a basic prerequisite for ensuring the safety of hot meals distributed outside catering establishments. It is based on EU and Czech legislation, which imposes primary responsibility for food safety on food business operators, compliance with microbiological criteria and the introduction of procedures based on HACCP principles. Hot meals must be maintained at a temperature of at least 60 °C after preparation and placed on the market in accordance with Decree No. 121/2023. Distribution must take place in hygienically safe, thermally insulated packaging and in the shortest possible time, ideally within 1 hour, at the latest within 2 hours of receipt by the courier. A drop in temperature below 50 °C poses a risk of growth of sporogenic bacteria and toxin formation, while spore germination can occur already during cooling of the meal. Taking into account the lag phase of growth of microorganisms supports the requirement of a two-hour distribution limit. The consumer must be informed of the need to consume the delivered meal immediately. The principles were developed within the framework of the NAZV QK23020061 project in cooperation with VETUNI and MENDELU and the supervisory authority SZPI.

Klíčová slova: bezpečnost potravin, lag fáze, mikrobiologické požadavky, minimální teplota

stránky: 156-160, online: 2026