{"id":779,"date":"2006-12-27T12:30:58","date_gmt":"2006-12-27T11:30:58","guid":{"rendered":"https:\/\/viscojis.cz\/teens\/2006\/12\/27\/30\/"},"modified":"2024-11-07T13:57:11","modified_gmt":"2024-11-07T12:57:11","slug":"30","status":"publish","type":"post","link":"https:\/\/viscojis.cz\/teens\/30\/","title":{"rendered":"Z\u00e1sady bezpe\u010dn\u00e9ho stravov\u00e1n\u00ed nejen v dom\u00e1cnosti"},"content":{"rendered":"<p><span style=\"color: #003399\">Hlavn\u00ed z\u00e1sady, kter\u00e9 je t\u0159eba dodr\u017eovat, abychom co nejv\u00edce omezili riziko vzniku n\u00e1kaz a otrav z\u00a0potravin v\u00a0dom\u00e1cnosti a nejen tam.<\/span><\/p>\n<p><span style=\"color: #4e4e4e\"><strong><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/nakazy_otravy\/Prevence\/6-1-2a klice.jpg\" alt=\"\" width=\"100\" height=\"77\" style=\"float: left\" \/><\/strong><\/span><\/p>\n<p>Preventivn\u00edmi opat\u0159en\u00edmi proti n\u00e1kaz\u00e1m a otrav\u00e1m z potravin jsou z\u00e1sady, podle kter\u00fdch bychom se m\u011bli chovat, abychom sn\u00ed\u017eili riziko n\u00e1kazy nebo otravy na minimum. <span class='tooltipsall tooltipsincontent classtoolTips14'>Sv\u011btov\u00e1 zdravotnick\u00e1 organizace<\/span> shrnula tyto z\u00e1sady do 5 kl\u00ed\u010d\u016f k bezpe\u010dn\u00e9mu stravov\u00e1n\u00ed:<\/p>\n<ol>\n<li>Udr\u017eujte \u010distotu.<\/li>\n<li>Odd\u011blujte pokrmy syrov\u00e9 a uva\u0159en\u00e9. \u00a0<\/li>\n<li>Pokrmy d\u016fkladn\u011b va\u0159te.<\/li>\n<li>Uchov\u00e1vejte pokrmy p\u0159i bezpe\u010dn\u00fdch teplot\u00e1ch.<\/li>\n<li>Pou\u017e\u00edvejte nez\u00e1vadnou vodu a suroviny.<\/li>\n<\/ol>\n<p><strong>Prvn\u00ed kl\u00ed\u010d: Udr\u017eujte \u010distotu<\/strong><strong><img loading=\"lazy\" decoding=\"async\" style=\"float: right\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/nakazy_otravy\/Prevence\/6-1-3a myti_povrchu.jpg\" alt=\"\" width=\"122\" height=\"86\" \/><\/strong><\/p>\n<p>Um\u00fdvejte si pe\u010dliv\u011b ruce v\u017edy, ne\u017e za\u010dnete pracovat s potravinami, p\u0159ed p\u0159\u00edpravou pokrm\u016f, mezi jednotliv\u00fdmi \u010dinnostmi a po ukon\u010den\u00ed pr\u00e1ce. Zvl\u00e1\u0161t\u011b, pracujete-li se syrov\u00fdmi potravinami! Udr\u017eujte v \u010distot\u011b v\u0161e, co p\u0159ich\u00e1z\u00ed do styku s potravinami, nap\u0159\u00edklad pracovn\u00ed plochy a povrchy v kuchyni, kr\u00e1jec\u00ed prk\u00e9nka, n\u00e1dob\u00ed a pou\u017eit\u00e9 n\u00e1\u010din\u00ed. Um\u00fdvejte v\u0161e \u00fa\u010dinn\u00fdm myc\u00edm prost\u0159edkem a oplachujte \u010distou vodou. Potraviny a hotov\u00e9 pokrmy chra\u0148te p\u0159ed hmyzem a jin\u00fdmi \u0161k\u016fdci.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Druh\u00fd kl\u00ed\u010d: Odd\u011blujte syrov\u00e9 pokrmy od uva\u0159en\u00fdch, zabr\u00e1n\u00edte tak k\u0159\u00ed\u017eov\u00e9 kontaminaci<br \/><\/strong><\/p>\n<p>Jako k\u0159\u00ed\u017eovou kontaminaci ozna\u010dujeme jakoukoliv \u010dinnost, p\u0159i kter\u00e9 doch\u00e1z\u00ed k p\u0159enosu \u0161kodliv\u00fdch mik<strong><img loading=\"lazy\" decoding=\"async\" style=\"float: right\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/nakazy_otravy\/Prevence\/6-1-4a krizova_kontam.jpg\" alt=\"\" width=\"200\" height=\"89\" \/><\/strong>roorganism\u016f z \u201ene\u010dist\u00fdch\u201c potravin, povrch\u016f pracovn\u00edch ploch, z rukou nebo n\u00e1\u010din\u00ed na \u201e\u010dist\u00e9\u201c potraviny \u010di pokrmy.<\/p>\n<p>Nap\u0159\u00edklad syrov\u00e9 maso m\u016f\u017ee b\u00fdt p\u0159ed tepelnou \u00fapravou zdrojem nebezpe\u010dn\u00fdch mikroorganism\u016f, kter\u00e9 z n\u011bj mohou p\u0159i porcov\u00e1n\u00ed p\u0159ej\u00edt na porcovac\u00ed prk\u00e9nko,\u00a0 jeho bl\u00edzk\u00e9 okol\u00ed a na kuchy\u0148sk\u00e9 n\u00e1\u010din\u00ed, kter\u00e9 bylo p\u0159i porcov\u00e1n\u00ed pou\u017eito. A tak\u00e9 na ruce osoby, kter\u00e1 maso porcuje! Pokud prk\u00e9nko a n\u00e1\u010din\u00ed nejsou p\u0159ed jejich dal\u0161\u00edm pou\u017eit\u00edm d\u016fkladn\u011b omyty myc\u00edm prost\u0159edkem a n\u00e1sledn\u011b \u010distou vodou, m\u016f\u017ee doj\u00edt k p\u0159enosu mikroorganism\u016f na dal\u0161\u00ed potraviny. T\u0159eba tak, \u017ee neomyt\u00e9 prk\u00e9nko je pou\u017eito k nakr\u00e1jen\u00ed syrov\u00e9 zeleniny do sal\u00e1tu. Syrov\u00fd sal\u00e1t se ji\u017e d\u00e1le tepeln\u011b neupravuje a tak nedojde ke zni\u010den\u00ed mikroorganism\u016f teplem. Riziko vzniku onemocn\u011bn\u00ed po konzumaci takov\u00e9ho sal\u00e1tu je velmi re\u00e1ln\u00e9.<\/p>\n<p>Ke k\u0159\u00ed\u017eov\u00e9 kontaminaci m\u016f\u017ee doj\u00edt i v p\u0159\u00edpad\u011b nedostate\u010dn\u00e9ho odd\u011blen\u00ed nakoupen\u00fdch surovin b\u011bhem jejich p\u0159epravy a p\u0159i n\u00e1sledn\u00e9m uskladn\u011bn\u00ed spole\u010dn\u011b s hotov\u00fdmi v\u00fdrobky (nap\u0159. prosakuj\u00edc\u00ed \u0161\u0165\u00e1va z bal\u00ed\u010dku masa zne\u010dist\u00ed jin\u00e9 potraviny ulo\u017een\u00e9 v jeho bl\u00edzkosti).<\/p>\n<p>Nechcete-li si zp\u016fsobit probl\u00e9my, zapamatujte si:<\/p>\n<ul>\n<li>P\u0159i n\u00e1kupu, b\u011bhem p\u0159epravy a uskladn\u011bn\u00ed potravin je t\u0159eba udr\u017eovat zejm\u00e9na syrov\u00e9 maso, ryby a vejce odd\u011blen\u011b od ostatn\u00edch potravin.<\/li>\n<li>Jin\u00e9 kr\u00e1jec\u00ed prk\u00e9nko a n\u00e1\u010din\u00ed pou\u017e\u00edv\u00e1me na syrov\u00e9 maso, ryby a mo\u0159sk\u00e9 plody a jin\u00e9 pro ostatn\u00ed potraviny, nebo je d\u016fkladn\u011b mezi \u010dinnostmi umyjeme myc\u00edm prost\u0159edkem a opl\u00e1chneme \u010distou vodou.<\/li>\n<li>Om\u00fdv\u00e1me d\u016fkladn\u011b pracovn\u00ed plochy.<\/li>\n<li>Pe\u010dliv\u011b si myjeme ruce (viz v\u00fd\u0161e).<\/li>\n<li>Hotov\u00e9 pokrmy nepat\u0159\u00ed do n\u00e1dob, ve kter\u00fdch p\u0159edt\u00edm bylo syrov\u00e9 maso, ryby, mo\u0159sk\u00e9 plody \u010di vejce, ani\u017e bychom tyto n\u00e1doby d\u016fkladn\u011b omyli.<\/li>\n<\/ul>\n<p><strong>T\u0159et\u00ed kl\u00ed\u010d: Pokrmy d\u016fkladn\u011b va\u0159te<\/strong><\/p>\n<p>Pouze d\u016fkladn\u00e1 tepeln\u00e1 \u00faprava v cel\u00e9m objemu p\u0159ipravovan\u00e9ho pokr<span style=\"color: #003399\"><img loading=\"lazy\" decoding=\"async\" style=\"float: right\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/nakazy_otravy\/Prevence\/6-1-6a varte_10_min.jpg\" alt=\"\" width=\"84\" height=\"104\" \/><\/span>mu po dostate\u010dn\u011b dlouhou dobu usmrt\u00ed p\u0159\u00edpadn\u00e9 mikroorganismy, kter\u00e9 se zde mohou vyskytovat a jsou schopn\u00e9 vyvolat onemocn\u011bn\u00ed. Pokrmy va\u0159te tak, aby v nich bylo dosa\u017eeno teploty min. 70 \u00b0C po dobu 10 minut. Pro ov\u011b\u0159en\u00ed, \u017ee i ve st\u0159edu p\u0159ipravovan\u00e9ho pokrmu bylo dosa\u017eeno po\u017eadovan\u00e9 teploty, lze pou\u017e\u00edt speci\u00e1ln\u00ed vpichov\u00fd <span class='tooltipsall tooltipsincontent classtoolTips236'>teplom\u011br<\/span>. To se t\u00fdk\u00e1 p\u0159edev\u0161\u00edm pokrm\u016f z masa, dr\u016fbe\u017ee, ryb a vajec. Nen\u00ed-li po ruce <span class='tooltipsall tooltipsincontent classtoolTips236'>teplom\u011br<\/span>, je t\u0159eba pokrm p\u00e9ci tak, aby po rozkrojen\u00ed nebyl st\u0159ed polosyrov\u00fd, nebo z masa nevyt\u00e9kala r\u016f\u017eov\u00e1 tekutina.<\/p>\n<p>\u00a0<\/p>\n<p><strong>\u010ctvrt\u00fd kl\u00ed\u010d: Uchov\u00e1vejte pokrmy p\u0159i bezpe\u010dn\u00fdch teplot\u00e1ch<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: right\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/nakazy_otravy\/Prevence\/6-1-7a bezpecna_teplota.jpg\" alt=\"\" width=\"102\" height=\"73\" \/>Uchov\u00e1vejte pokrmy p\u0159i bezpe\u010dn\u00fdch teplot\u00e1ch a nech\u00e1vejte je dlouho st\u00e1t p\u0159i pokojov\u00e9 teplot\u011b \u2013 pokrmy co nejd\u0159\u00edve zchla\u010fte, nebo zmrazte! V\u011bt\u0161ina mikroorganism\u016f se nejl\u00e9pe pomno\u017euje p\u0159i teplot\u00e1ch 15 \u2013 50 \u00b0C a proto hotov\u00e9 pokrmy vystavujeme t\u011bmto teplot\u00e1m po co nejkrat\u0161\u00ed dobu. Uva\u0159en\u00fd pokrm je t\u0159eba ihned zkonzumovat nebo do dvou hodin ochladit \u010di zmrazit. Do t\u00e9to doby po\u010d\u00edtejte i \u010das, kdy bylo j\u00eddlo na stole. Jestli\u017ee j\u00eddlo nech\u00e1te st\u00e1t p\u0159i pokojov\u00e9 teplot\u011b d\u00e9le ne\u017e dv\u011b hodiny (nebo jednu hodinu p\u0159i vy\u0161\u0161\u00ed ne\u017e pokojov\u00e9 teplot\u011b), p\u0159\u00edtomn\u00e9 bakterie se mohou pomno\u017eit do takov\u00e9ho mno\u017estv\u00ed, \u017ee po\u017eit\u00ed j\u00eddla ji\u017e nen\u00ed bezpe\u010dn\u00e9 a je l\u00e9pe ho vyhodit. Zbytky d\u011btsk\u00e9 a kojeneck\u00e9 v\u00fd\u017eivy maj\u00ed b\u00fdt v\u017edy po ukon\u010den\u00e9m krmen\u00ed zlikvidov\u00e1ny! Spr\u00e1vn\u011b skladovan\u00e9 zbytky j\u00eddla je vhodn\u00e9 spot\u0159ebovat do dvou dn\u016f. Zbytky j\u00eddla oh\u0159\u00edvejte jen jednou a ned\u00e1vejte je dohromady s \u010derstv\u00fdmi pokrmy.<\/p>\n<p>\u00a0<\/p>\n<p><strong>P\u00e1t\u00fd kl\u00ed\u010d: Pou\u017e\u00edvejte nez\u00e1vadnou vodu a suroviny<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: right\" src=\"https:\/\/viscojis.cz\/teens-files\/stories\/nakazy_otravy\/Prevence\/6-1-8a nepitna_voda.jpg\" alt=\"\" width=\"84\" height=\"94\" \/>Pokud si nejste jisti kvalitou vody, pou\u017e\u00edvejte a konzumujte pouze vodu z origin\u00e1ln\u00edch obal\u016f. Tak\u00e9 led m\u016f\u017ee b\u00fdt zdrojem nebezpe\u010dn\u00fdch mikroorganism\u016f, proto pou\u017e\u00edvejte pouze takov\u00fd, kter\u00fd byl p\u0159ipraven z nez\u00e1vadn\u00e9 vody. Ujist\u011bte se tak\u00e9, \u017ee v\u0161echny suroviny, kter\u00e9 pou\u017e\u00edv\u00e1te p\u0159i p\u0159\u00edprav\u011b pokrm\u016f, jsou zdravotn\u011b nez\u00e1vadn\u00e9. Kontrolujte v\u017edy datum minim\u00e1ln\u00ed trvanlivosti nebo datum pou\u017eitelnosti (\u201eSpot\u0159ebujte do\u2026\u201c) a pro\u0161l\u00e9 potraviny nekonzumujte ani nepou\u017e\u00edvejte k p\u0159\u00edprav\u011b pokrm\u016f.<\/p>\n<p>\u00a0<\/p>\n<p><span style=\"color: #ffffff\">.<\/span><\/p>\n<p><span style=\"color: #ffffff\"> .<\/span><\/p>\n<p><span><em><strong>Pou\u017eit\u00e1 literatura<\/strong><\/em><\/span><\/p>\n<p><span><em>Let\u00e1k <a href=\"https:\/\/www.bezpecnostpotravin.cz\/UserFiles\/plakaty\/5%20klicu%20WHO_verze%20uzei.pdf\" target=\"_blank\" rel=\"noopener\">P\u011bt kl\u00ed\u010d\u016f k bezpe\u010dn\u00e9mu stravov\u00e1n\u00ed<\/a><\/em><\/span><br \/><span><em>Vyhl\u00e1\u0161ka 137\/2004 Sb. o hygienick\u00fdch po\u017eadavc\u00edch na stravovac\u00ed slu\u017eby a o z\u00e1sad\u00e1ch osobn\u00ed a provozn\u00ed hygieny p\u0159i \u010dinnostech epidemiologicky z\u00e1va\u017en\u00fdch.<\/em><\/span><br \/><span><em>Food today, Mrazen\u00ed zaji\u0161\u0165uje kvalitu a bezpe\u010dnost potravin, 32\/2002, translation \u00a9 v\u00fapp, Zeno \u0160im\u016fnek, 2001.<\/em><\/span><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<script type=\"text\/javascript\"> toolTips('.classtoolTips14','Tato organizace zaji\u0161\u0165uje spolupr\u00e1ci mezi n\u00e1rody v oblasti zdravotn\u00ed p\u00e9\u010de a sna\u017e\u00ed se zlep\u0161it kvalitu lidsk\u00e9ho \u017eivota. Mezi jej\u00ed snahy pat\u0159\u00ed tak\u00e9 celosv\u011btov\u00e1 kampa\u0148 o zv\u00fd\u0161en\u00ed konzumace zeleniny a ovoce.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips236','Teplom\u011br do masa m\u00e1 tvar n\u00e1ramkov\u00fdch hodinek, ale bez p\u00e1sku, s\u00a0bodcem, kter\u00fd se zapichuje do masa.'); <\/script><script type=\"text\/javascript\"> toolTips('.classtoolTips327','EPA = eikosapentaenov\u00e1 kyselina'); <\/script>","protected":false},"excerpt":{"rendered":"<p>Hlavn\u00ed z\u00e1sady, kter\u00e9 je t\u0159eba dodr\u017eovat, abychom co nejv\u00edce omezili riziko vzniku n\u00e1kaz a otrav z\u00a0potravin v\u00a0dom\u00e1cnosti a nejen tam.<\/p>\n<p>Preventivn\u00edmi opat\u0159en\u00edmi proti n\u00e1kaz\u00e1m a otrav\u00e1m z potravin jsou z\u00e1sady, podle kter\u00fdch bychom se m\u011bli chovat, abychom sn\u00ed\u017eili riziko n\u00e1kazy nebo otravy na minimum. Sv\u011btov\u00e1 zdravotnick\u00e1 organizace shrnula tyto z\u00e1sady do 5 kl\u00ed\u010d\u016f k bezpe\u010dn\u00e9mu stravov\u00e1n\u00ed:<\/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":[24],"tags":[],"class_list":["post-779","post","type-post","status-publish","format-standard","hentry","category-prevence-v-domacnosti"],"acf":[],"_links":{"self":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/779","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=779"}],"version-history":[{"count":1,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/779\/revisions"}],"predecessor-version":[{"id":805,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/posts\/779\/revisions\/805"}],"wp:attachment":[{"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/media?parent=779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/categories?post=779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viscojis.cz\/teens\/wp-json\/wp\/v2\/tags?post=779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}