Balaton’s caterers were inspected by Nébih

The inspections scheduled for the beginning of the season focused on the hygienic condition of the restaurants, the traceability and suitability of the raw materials, and the control of their handling.

In several cases this year too, the inspectors encountered deficiencies experienced in previous years. A recurring mistake was the lack of insect nets and hygienic hand washing conditions. In several cases, there was a problem with the workers’ valid medical fitness certificates, without which – due to the high risk of epidemics – catering activities cannot be carried out, Nébih listed.

Several caterers did not properly freeze food on site. Among other rule violations, it can be mentioned that untraceable (of unknown origin) and food with an expired shelf life or shelf life was also stored in the individual units – they added.