Overall, the inspection of the beach buffets ended with positive experiences

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During the renewed, even more complex summer inspections, the specialists focus particularly on beach buffets, which are very popular due to the time of year, and were inspected already in the first two weeks of the inspection period, which of course does not mean that the area will remain unsupervised in the future.

The focus of the inspection of the beach buffets was the adequacy of the restaurants’ hygienic conditions, the traceability and management of the raw materials

In addition, special attention was paid to raw materials requiring cooling and the appropriate cooling capacity. The inspectors monitored the specialized storage in accordance with the relevant regulations, which guarantees food safety and excludes cross-contamination, as well as the conditions of separate processing of raw materials, as well as the health fitness test of the workers. Samples were taken from buffet products and ice creams sold in beach buffets for microbiological and analytical laboratory tests. During the inspections, the use of so-called substitute products (imitations) and the proper information of consumers were closely monitored.

The Deputy State Secretary explained that the experts identified general hygiene deficiencies as errors

The lack of supplies necessary for hygienic hand washing, as well as the incorrect dishwashing technology, proved to be a mistake. In addition, the workers did not always have valid health documents. In connection with the student-employees, a typical shortcoming was the lack of hygiene education. Incorrect procedure due to the small size of the beach buffets: the storage of raw materials, semi-finished and finished products together also arose as a problem in many cases. In several facilities, the temperature of the cold rooms was not checked at all or was not documented in accordance with reality. In the controlled buffets, the so-called the use of “imitations” did not exceed the national level of 60-40%. At the same time, in those places where “fresh cream” was used instead of sour cream or “sticks” were used instead of hot dogs, consumers were not properly informed.

Dr. Beáta Olga Felkai highlighted as a positive change that the provision of information about allergens in marketed foods shows an improving trend

Furthermore, he optimistically emphasized that the laboratory test results of the samples taken from 79 ice creams and 19 buffet dishes give cause for optimism. On the basis of these, the Nébih laboratory did not establish that the food safety limit value had been exceeded. Summarizing the experiences of the inspections, the deputy state secretary said that the buffets are generally reliable and comply with the provisions of the relevant legislation.

AM