{"id":643,"date":"2010-10-26T19:24:47","date_gmt":"2010-10-26T17:24:47","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2010\/10\/26\/157-2180\/"},"modified":"2024-11-07T13:57:14","modified_gmt":"2024-11-07T12:57:14","slug":"157-2180","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/157-2180\/","title":{"rendered":"Jak p\u0159edch\u00e1zet n\u00e1kaz\u00e1m z potravy ve \u0161kole"},"content":{"rendered":"<p><span style=\"color: #003399\">Jak se chr\u00e1nit p\u0159ed n\u00e1kazami z potravy ve \u0161kole.<\/span>\u00a0<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/pohyb\/prevence%20skola.jpg\" alt=\"prevence skola\" width=\"112\" height=\"87\" \/>K prevenci aliment\u00e1rn\u00edch n\u00e1kaz (n\u00e1kaz z potravin) mus\u00ed sv\u00fdm d\u00edlem p\u0159isp\u011bt \u0161kola \u2013 \u0161koln\u00ed j\u00eddelna a sv\u00fdm d\u00edlem tak\u00e9 sami \u017e\u00e1ci. Jak m\u00e1 vypadat \u0161koln\u00ed j\u00eddelna \u010di bufet upravuj\u00ed p\u0159\u00edsn\u00e9 hygienick\u00e9 p\u0159edpisy. Zde jsou stanoveny z\u00e1kladn\u00ed po\u017eadavky na stavebn\u00ed proveden\u00ed a prostorov\u00e9 uspo\u0159\u00e1d\u00e1n\u00ed (sklady, p\u0159\u00edpravny, kuchy\u0148, j\u00eddelna, soci\u00e1ln\u00ed za\u0159\u00edzen\u00ed pro zam\u011bstnance i str\u00e1vn\u00edky), z\u00e1sobov\u00e1n\u00ed pitnou vodou, z\u00e1sady provozn\u00ed hygieny (skladov\u00e1n\u00ed potravin, p\u0159\u00edprava a v\u00fddej j\u00eddel, myt\u00ed n\u00e1dob\u00ed) a osobn\u00ed hygieny pracovn\u00edk\u016f.<\/p>\n<p>Stanovena je povinnost hodnotit mo\u017en\u00e1 zdravotn\u00ed rizika p\u0159i p\u0159\u00edprav\u011b pokrm\u016f a stanovit syst\u00e9m kritick\u00fdch kontroln\u00edch bod\u016f (tzv. HACCP), v r\u00e1mci n\u011bho\u017e se vytipuj\u00ed m\u00edsta, kde hroz\u00ed nejv\u011bt\u0161\u00ed riziko poru\u0161en\u00ed <span class='tooltipsall tooltipsincontent classtoolTips49'>zdravotn\u00ed nez\u00e1vadnosti<\/span> pokrm\u016f, a stanovuj\u00ed se postupy, jak toto riziko sn\u00ed\u017eit. N\u011bkter\u00e9 pokrmy jsou ve \u0161koln\u00ed j\u00eddeln\u011b v\u00fdslovn\u011b zak\u00e1z\u00e1ny \u2013 nap\u0159. ze syrov\u00e9ho nebo nedostate\u010dn\u011b tepeln\u011b opracovan\u00e9ho masa \u010di vajec (nap\u0159. tatarsk\u00fd biftek ve \u0161koln\u00ed j\u00eddeln\u011b nedostanete). Je toho je\u0161t\u011b mnohem a mnohem v\u00edce, co v\u0161e mus\u00ed provozovatel \u0161koln\u00ed j\u00eddelny a v\u0161ichni jej\u00ed pracovn\u00edci dodr\u017eovat a co pravideln\u011b kontroluje hygienik. Tyto p\u0159edpisy nejsou samo\u00fa\u010deln\u00e9, jejich smyslem je p\u0159edev\u0161\u00edm chr\u00e1nit zdrav\u00ed str\u00e1vn\u00edk\u016f a zabr\u00e1nit vzniku aliment\u00e1rn\u00edch n\u00e1kaz z j\u00eddla.<\/p>\n<p>Jak ale bylo \u0159e\u010deno, r\u016fzn\u00e1 na\u0159\u00edzen\u00ed sama o sob\u011b nesta\u010d\u00ed, tak\u00e9 sami \u017e\u00e1ci po dobu pobytu ve \u0161kole mus\u00ed dodr\u017eovat z\u00e1kladn\u00ed hygienick\u00e1 pravidla.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Proto si zapamatujte:<\/strong><\/p>\n<ul>\n<li>Po pou\u017eit\u00ed z\u00e1chodu je t\u0159eba v\u017edy si d\u016fkladn\u011b um\u00fdt ruce, a to teplou vodou a m\u00fddlem. N\u011bkter\u00e9 n\u00e1kazy mohou prob\u00edhat \u00fapln\u011b bez p\u0159\u00edznak\u016f (nap\u0159. \u017eloutenka typu A), naka\u017een\u00e1 osoba v\u0161ak vylu\u010duje p\u016fvodce n\u00e1kazy ve stolici. P\u0159\u00edpadn\u011b jsou choroboplodn\u00e9 z\u00e1rodky ve stolici je\u0161t\u011b d\u0159\u00edve, ne\u017e se u nemocn\u00e9ho projev\u00ed prvn\u00ed p\u0159\u00edznaky onemocn\u011bn\u00ed. Pokud si po pou\u017eit\u00ed z\u00e1chodu doty\u010dn\u00fd neumyje ruce, m\u016f\u017ee snadno nakazit ostatn\u00ed spolu\u017e\u00e1ky (nemocem, kter\u00e9 se takto p\u0159en\u00e1\u0161ej\u00ed, se \u0159\u00edk\u00e1 \u201enemoc \u0161pinav\u00fdch rukou\u201c). Vedle \u017eloutenky typu A mezi n\u011b pat\u0159\u00ed nap\u0159\u00edklad shigel\u00f3za (bacil\u00e1rn\u00ed \u00faplavice). Tyto nemoci se snadno p\u0159en\u00e1\u0161ej\u00ed ve v\u011bt\u0161\u00edch kolektivech, jako jsou pr\u00e1v\u011b \u0161koly;<\/li>\n<li>Ruce si pe\u010dliv\u011b umyjte p\u0159ed ka\u017ed\u00fdm j\u00eddlem, to znamen\u00e1 i p\u0159ed sva\u010dinou;<\/li>\n<li>Nikdy nejezte j\u00eddlo, kter\u00e9 vykazuje zn\u00e1mky ka\u017een\u00ed (z\u00e1pach, pl\u00edse\u0148, barevn\u00e9 zm\u011bny);<\/li>\n<li>V p\u0159\u00edpad\u011b napaden\u00ed potraviny pl\u00edsn\u00ed nelze jen odstranit pl\u00edse\u0148 (nap\u0159\u00edklad z povrchu d\u017eemu, odkrojen\u00edm \u010d\u00e1sti s\u00fdra, sal\u00e1mu, chleba\u2026) a zbytek zkonzumovat, v\u017edy je t\u0159eba celou potravinu vyhodit. Pl\u00edse\u0148 toti\u017e m\u016f\u017ee produkovat neviditeln\u00e9 toxiny, kter\u00e9 prostupuj\u00ed cel\u00fdm objemem (balen\u00edm) potraviny a kter\u00e9 mohou po\u0161kodit j\u00e1tra, ledviny, <span class='tooltipsall tooltipsincontent classtoolTips117'>imunitn\u00ed syst\u00e9m<\/span> a\u00a0 tvorbu krve. V n\u011bkter\u00fdch p\u0159\u00edpadech mohou vyvolat dokonce rakovinotvorn\u00e9 bujen\u00ed;<\/li>\n<li>Na obalech potravin si v\u017edy zkontrolujte vyzna\u010denou dobu spot\u0159eby (datum pou\u017eitelnosti \u2013 ozna\u010duje se \u201eSpot\u0159ebujte do:\u201c nebo datum minim\u00e1ln\u00ed trvanlivosti), nekonzumujte potraviny pro\u0161l\u00e9. Pokud by se stalo, \u017ee takovou potravinu zakoup\u00edte ve \u0161koln\u00edm bufetu \u010di automatu, ihned na to upozorn\u011bte prodava\u010de a informujte veden\u00ed \u0161koly bu\u010f p\u0159\u00edmo, nebo prost\u0159ednictv\u00edm rodi\u010d\u016f;<\/li>\n<li>Sva\u010dinu sn\u011bzte v den, kdy v\u00e1m ji maminka p\u0159ipravila (pokud nejde o potraviny s del\u0161\u00ed trvanlivost\u00ed), vybalenou sva\u010dinu nepokl\u00e1dejte p\u0159\u00edmo na lavici;<\/li>\n<li>P\u0159epravku na sva\u010dinu udr\u017eujte v \u010distot\u011b a ned\u00e1vejte do n\u00ed krom\u011b potravin \u017e\u00e1dn\u00e9 jin\u00e9 p\u0159edm\u011bty.<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura:<\/strong><\/em><\/span><\/p>\n<p><span><em>Mu\u017e\u00edk, V. (ed.): V\u00fd\u017eiva a pohyb jako sou\u010d\u00e1st v\u00fdchovy ke zdrav\u00ed na z\u00e1kladn\u00ed \u0161kole. Brno: Paido, 2007, 150 s.<\/em><\/span><br \/><span><em>Kolektiv: Manu\u00e1l prevence v l\u00e9ka\u0159sk\u00e9 praxi \u2013 souborn\u00e9 vyd\u00e1n\u00ed, Univerzita Karlova \/ Fortuna, 2004, 733 stran<\/em><\/span><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips49','Za zdravotn\u011b nez\u00e1vadn\u00e9 ozna\u010dujeme ty potraviny, kter\u00e9 spl\u0148uj\u00ed fyzik\u00e1ln\u00ed, chemick\u00e9 a mikrobiologick\u00e9 po\u017eadavky na nez\u00e1vadnost stanoven\u00e9 z\u00e1konem , nap\u0159. neobsahuj\u00ed mikroorganismy nebo chemick\u00e9 l\u00e1tky, kter\u00e9 by mohly po\u0161kodit zdrav\u00ed konzumenta.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips117','Imunitn\u00ed syst\u00e9m zaji\u0161\u0165uje obranu t\u011bla proti nemocem. Zahrnuje v\u0161echny obrann\u00e9 reakce proti vir\u016fm, bakteri\u00edm, cizorod\u00fdm l\u00e1tk\u00e1m apod. Imunita znamen\u00e1 obranyschopnost.'); <\/script>","protected":false},"excerpt":{"rendered":"<p>Jak se chr\u00e1nit p\u0159ed n\u00e1kazami z potravy ve \u0161kole.\u00a0<br \/>\nK prevenci aliment\u00e1rn\u00edch n\u00e1kaz (n\u00e1kaz z potravin) mus\u00ed sv\u00fdm d\u00edlem p\u0159isp\u011bt \u0161kola \u2013 \u0161koln\u00ed j\u00eddelna a sv\u00fdm d\u00edlem tak\u00e9 sami \u017e\u00e1ci. Jak m\u00e1 vypadat \u0161koln\u00ed j\u00eddelna \u010di bufet upravuj\u00ed p\u0159\u00edsn\u00e9 hygienick\u00e9 p\u0159edpisy. Zde jsou stanoveny z\u00e1kladn\u00ed po\u017eadavky na stavebn\u00ed proveden\u00ed a prostorov\u00e9 uspo\u0159\u00e1d\u00e1n\u00ed (sklady, p\u0159\u00edpravny, kuchy\u0148, j\u00eddelna, soci\u00e1ln\u00ed za\u0159\u00edzen\u00ed pro zam\u011bstnance i str\u00e1vn\u00edky), z\u00e1sobov\u00e1n\u00ed pitnou vodou, z\u00e1sady provozn\u00ed hygieny (skladov\u00e1n\u00ed potravin, p\u0159\u00edprava a v\u00fddej j\u00eddel, myt\u00ed n\u00e1dob\u00ed) a osobn\u00ed hygieny pracovn\u00edk\u016f.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-643","post","type-post","status-publish","format-standard","hentry","category-prevence-ve-kole"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/comments?post=643"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/643\/revisions"}],"predecessor-version":[{"id":944,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/643\/revisions\/944"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}