{"id":17230,"date":"2021-07-21T15:46:00","date_gmt":"2021-07-21T14:46:00","guid":{"rendered":"https:\/\/lindstromgroup.com\/cz\/?p=17230"},"modified":"2025-05-26T14:16:24","modified_gmt":"2025-05-26T13:16:24","slug":"jak-vybrat-pracovni-odevy-pro-potravinare","status":"publish","type":"post","link":"https:\/\/lindstromgroup.com\/cz\/article\/jak-vybrat-pracovni-odevy-pro-potravinare\/","title":{"rendered":"Jak spr\u00e1vn\u011b vybrat pracovn\u00ed od\u011bvy pro pracovn\u00edky potravin\u00e1\u0159sk\u00e9ho pr\u016fmyslu?"},"content":{"rendered":"\n

L\u00e9to je \u010dasem pr\u00e1zdnin, cestov\u00e1n\u00ed, l\u00e9t\u00e1n\u00ed do exotick\u00fdch zem\u00ed<\/a> a zaslou\u017een\u00fdch dovolen\u00fdch, ke kter\u00fdm pat\u0159\u00ed spousta z\u00e1\u017eitk\u016f z nejr\u016fzn\u011bj\u0161\u00edch akc\u00ed, a taky spousta zmrzliny, grilova\u010dek a ob\u010derstven\u00ed u st\u00e1nk\u016f. O to, aby z\u00e1\u017eitky a vzpom\u00ednky byly jenom p\u0159\u00edjemn\u00e9, nezkalen\u00e9 probl\u00e9my zp\u016fsoben\u00fdmi zka\u017een\u00fdm j\u00eddlem, se staraj\u00ed potravin\u00e1\u0159i a hygienici, kte\u0159\u00ed kontroluj\u00ed dodr\u017eov\u00e1n\u00ed p\u0159\u00edsn\u00fdch hygienick\u00fdch norem p\u0159i v\u00fdrob\u011b a skladov\u00e1n\u00ed potravin.<\/p>\n\n\n\n

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Obr\u00e1zek: P\u0159i p\u0159\u00edprav\u011b pokrm\u016f mus\u00ed b\u00fdt dodr\u017eov\u00e1na p\u0159\u00edsn\u00e1 hygiena. Zdroj: Lindstr\u00f6mgroup.com<\/figcaption><\/figure>\n\n\n\n

S normami v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu souvis\u00ed tak\u00e9 spr\u00e1vn\u00e9 pracovn\u00ed od\u011bvy. Ty by m\u011bly vyhovovat hygienick\u00fdm p\u0159edpis\u016fm v oblasti bezpe\u010dnosti potravin<\/strong> a m\u011bly by zajistit ochranu v\u00fdrobk\u016f p\u0159ed rizikem kontaminace od zam\u011bstnanc\u016f. Pracovn\u00ed od\u011bv pro potravin\u00e1\u0159e mus\u00ed b\u00fdt v\u017edy hygienicky \u010dist\u00fd a pro zam\u011bstnance z\u00e1rove\u0148 pohodln\u00fd. Nikdo z n\u00e1s ur\u010dit\u011b nechce naj\u00edt v j\u00eddle utr\u017een\u00fd knofl\u00edk, vlasy v pol\u00e9vce nebo se d\u00edvat na kucha\u0159e ve \u0161pinav\u00e9m oble\u010den\u00ed.<\/p>\n\n\n\n

M\u00edra rizika v potravin\u00e1\u0159stv\u00ed: jak ovliv\u0148uje v\u00fdb\u011br pracovn\u00edho oble\u010den\u00ed?<\/h2>\n\n\n\n

Ve\u0161ker\u00e1 potravin\u00e1\u0159sk\u00e1 za\u0159\u00edzen\u00ed, mezi kter\u00e1 pat\u0159\u00ed restaurace, cukr\u00e1rny, pek\u00e1rny, v\u00fdrobny potravin a dal\u0161\u00ed, mus\u00ed striktn\u011b dodr\u017eovat po\u017eadavky a pravidla, kter\u00e1 se poj\u00ed s prac\u00ed s potravinami. V\u00fdrobn\u00ed prostory, a tedy pracovn\u00ed prost\u0159ed\u00ed v potravin\u00e1\u0159stv\u00ed se li\u0161\u00ed podle jednotliv\u00fdch typ\u016f v\u00fdrobk\u016f. \u010c\u00edm rychleji potravin\u00e1\u0159sk\u00e9 v\u00fdrobky podl\u00e9haj\u00ed zk\u00e1ze, t\u00edm vy\u0161\u0161\u00ed je m\u00edra rizika. Od \u00farovn\u011b rizika se odv\u00edj\u00ed v\u00fdb\u011br pracovn\u00edch od\u011bv\u016f<\/strong> a \u010detnost p\u0159evl\u00e9k\u00e1n\u00ed zam\u011bstnanc\u016f ze \u0161pinav\u00fdch do \u010dist\u00fdch od\u011bv\u016f.<\/p>\n\n\n\n

\u00darove\u0148 rizika se d\u011bl\u00ed do t\u0159\u00ed kategori\u00ed. Maxim\u00e1ln\u00ed riziko<\/strong> vznik\u00e1 p\u0159i manipulaci s nebalen\u00fdmi potravinami ur\u010den\u00fdmi k okam\u017eit\u00e9 spot\u0159eb\u011b, kter\u00e9 podl\u00e9haj\u00ed rychl\u00e9 zk\u00e1ze. Vysok\u00e9 riziko<\/strong> je tak\u00e9 u manipulace s nebalen\u00fdmi potravinami podl\u00e9haj\u00edc\u00edmi rychl\u00e9 zk\u00e1ze a u surovin, u kter\u00fdch doch\u00e1z\u00ed k dal\u0161\u00edmu pr\u016fmyslov\u00e9mu zpracov\u00e1n\u00ed, nap\u0159. syrov\u00e9 maso. N\u00edzk\u00e9 riziko<\/strong> pak p\u0159edstavuje manipulace s trvanliv\u00fdmi a balen\u00fdmi potravinami nebo ingrediencemi, jako jsou nap\u0159. k\u00e1va, \u010daj atd.<\/p>\n\n\n\n

Podle \u00farovn\u011b rizika jednotliv\u00fdch potravin\u00e1\u0159sk\u00fdch provoz\u016f maj\u00ed zam\u011bstnanci r\u016fzn\u00e9 pracovn\u00ed od\u011bvy<\/a>. \u010c\u00edm je vy\u0161\u0161\u00ed riziko kontaminace, t\u00edm p\u0159\u00edsn\u011bj\u0161\u00ed jsou n\u00e1roky na pracovn\u00ed od\u011bv<\/strong>, jeho zpracov\u00e1n\u00ed a jeho v\u00fdm\u011bnu. Nap\u0159. v oblastech s nejvy\u0161\u0161\u00edm rizikem nesm\u00ed m\u00edt pracovn\u00ed od\u011bv \u017e\u00e1dn\u00e9 kapsy, v oblasti s vysok\u00fdm rizikem mohou m\u00edt pracovn\u00edci kapsy pouze vnit\u0159n\u00ed, aby se drobn\u00e9 p\u0159edm\u011bty z kapes n\u00e1hodou nedostaly do v\u00fdrobk\u016f. Po\u017eadavky klient\u016f (nap\u0159. maloobchodn\u00edk\u016f) jsou proto st\u00e1le v\u011bt\u0161\u00ed, vy\u017eaduj\u00ed od sv\u00fdch dodavatel\u016f, aby dodr\u017eovali potravin\u00e1\u0159sk\u00e9 standardy a prov\u00e1d\u011bli pravideln\u00e9 audity. Kolekce od\u011bv\u016f lze v\u0161ak standardizovat, aby vyhov\u011bly \u0161iroce pou\u017e\u00edvan\u00fdm mezin\u00e1rodn\u00edm a n\u00e1rodn\u00edm norm\u00e1m, jako jsou ISO 22000, BRC, Tesco a HACCP.<\/p>\n\n\n\n

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Obr\u00e1zek: K pracovn\u00edmu od\u011bvu pat\u0159\u00ed i pokr\u00fdvka hlavy. Zdroj: Lindstr\u00f6mgroup.com<\/figcaption><\/figure>\n\n\n\n

Provozn\u00ed teplota na pracovi\u0161ti<\/h2>\n\n\n\n

V potravin\u00e1\u0159sk\u00fdch provozech jsou \u010dasto r\u016fzn\u00e9 pracovn\u00ed a klimatick\u00e9 podm\u00ednky. N\u011bkde je velk\u00e9 horko, t\u0159eba v pek\u00e1rn\u011b, kde se pe\u010de chleba a housky, jinde je zase zima, nap\u0159. v chlad\u00edrensk\u00e9m provozu. Pracovn\u00ed od\u011bv pro potravin\u00e1\u0159stv\u00ed<\/a> by m\u011bl v\u017edy umo\u017e\u0148ovat, aby se zam\u011bstnanec c\u00edtil p\u0159i pr\u00e1ci komfortn\u011b. To znamen\u00e1, \u017ee v provozu, kde jsou vysok\u00e9 teploty, m\u00e1 oble\u010den\u00fd od\u011bv z odleh\u010den\u00fdch materi\u00e1l\u016f, b\u00edl\u00fd pracovn\u00ed pl\u00e1\u0161\u0165<\/strong> nebo tri\u010dko a prody\u0161n\u00e9 kalhoty a tak\u00e9 pracovn\u00ed \u010depici, aby mu nepadaly vlasy do potravin. V chlad\u00edrn\u00e1ch mus\u00ed m\u00edt pracovn\u00edci k dispozici tepl\u00e9 od\u011bvy, nap\u0159. fleecov\u00e9 bundy<\/strong>, kter\u00e9 si obl\u00e9kaj\u00ed pod pl\u00e1\u0161t\u011b nebo bl\u016fzy.<\/p>\n\n\n\n

Jak udr\u017eovat pracovn\u00ed od\u011bvy st\u00e1le hygienicky \u010dist\u00e9<\/h2>\n\n\n\n

Je naprosto bez debat, \u017ee v potravin\u00e1\u0159stv\u00ed je hygiena obzvl\u00e1\u0161t\u011b d\u016fle\u017eit\u00e1. Na\u0161e firma Lindstr\u00f6m dok\u00e1\u017ee zajistit a udr\u017eovat hygienicky \u010dist\u00e9 pracovn\u00ed od\u011bvy<\/strong> pro ve\u0161ker\u00fd person\u00e1l v potravin\u00e1\u0159sk\u00e9 v\u00fdrob\u011b a je\u0161t\u011b zajistit, aby byly pohodln\u00e9 a zam\u011bstnanci v nich dob\u0159e vypadali. Ve\u0161kerou starost o pracovn\u00ed od\u011bvy r\u00e1di p\u0159evezmeme za v\u00e1s. Pracovn\u00ed od\u011bvy pro v\u00e1s navrhneme a vyrob\u00edme. M\u016f\u017eeme v\u00e1m je pak pronajmout a starat se o jejich pran\u00ed<\/a> a \u010di\u0161t\u011bn\u00ed. B\u011bhem \u00fadr\u017eby dodr\u017eujeme evropskou normu EN-SFS-14065, kter\u00e1 ud\u00e1v\u00e1 po\u017eadovanou \u00farove\u0148 hygieny potravin\u00e1\u0159sk\u00fdch textili\u00ed.<\/p>\n\n\n\n

V\u0161ichni na\u0161i zam\u011bstnanci dodr\u017euj\u00ed p\u0159\u00edsn\u00e9 pokyny ohledn\u011b hygieny<\/a> a prevence infekc\u00ed. Postar\u00e1me se o va\u0161e pracovn\u00ed od\u011bvy profesion\u00e1ln\u011b, p\u0159esn\u011b tak, jak pot\u0159ebujete.<\/p>\n\n\n\n

Vizu\u00e1ln\u00ed \u010distota a hygienick\u00e1 \u010distota jsou toti\u017e dv\u011b odli\u0161n\u00e9 v\u011bci. \u0160pinav\u00e9 pr\u00e1dlo vym\u011bn\u00edme za \u010dist\u00e9, v\u0161e p\u0159ivezeme hygienicky zabalen\u00e9 a odvezeme podle domluven\u00fdch rozpis\u016f. Po\u0161kozen\u00e9 v\u011bci oprav\u00edme, zni\u010den\u00e9 vy\u0159ad\u00edme a vym\u011bn\u00edme. D\u00edky tomu sni\u017eujeme spot\u0159ebu pracovn\u00edch od\u011bv\u016f a zapojujeme se do cirkul\u00e1rn\u00ed ekonomiky<\/strong>, \u010d\u00edm\u017e chr\u00e1n\u00edme \u017eivotn\u00ed prost\u0159ed\u00ed.<\/p>\n\n\n\n

\n \n \"CZ_Food\n <\/a>\n<\/div>\n\n\n\n

Nejen pohodln\u00e9, ale i elegantn\u00ed, reprezentuj\u00edc\u00ed zna\u010dku<\/h2>\n\n\n\n

Db\u00e1me na to, aby na\u0161e pracovn\u00ed oble\u010den\u00ed pro zam\u011bstnance v potravin\u00e1\u0159stv\u00ed bylo nejen pohodln\u00e9, aby se v n\u011b<\/p>\n\n\n\n

m lid\u00e9 c\u00edtili komfortn\u011b, a\u0165 je na pracovi\u0161ti horko, nebo zima, ale tak\u00e9 aby bylo hygienicky \u010dist\u00e9<\/strong> a nemohlo doj\u00edt k \u0161\u00ed\u0159en\u00ed n\u00e1kazy.<\/p>\n\n\n\n

Mysl\u00edme v\u017edy na to, jak\u00e9 \u010dinnosti dan\u00fd pracovn\u00edk vykon\u00e1v\u00e1, jestli nepot\u0159ebuje v r\u00e1mci bezpe\u010dnosti t\u0159eba zkr\u00e1cenou d\u00e9lku kalhot a podobn\u011b. Z\u00e1rove\u0148 n\u00e1m z\u00e1le\u017e\u00ed na tom, aby to v\u0161em v na\u0161em pracovn\u00edm oble\u010den\u00ed slu\u0161elo. Sna\u017e\u00edme se vytv\u00e1\u0159et kolekce zvl\u00e1\u0161\u0165 pro \u017eeny a zvl\u00e1\u0161\u0165 pro mu\u017ee, p\u0159\u00edpadn\u011b s firemn\u00edm logem, kter\u00e9 reprezentuje a vytv\u00e1\u0159\u00ed image firmy.<\/p>\n","protected":false},"excerpt":{"rendered":"

L\u00e9to je \u010dasem pr\u00e1zdnin, cestov\u00e1n\u00ed, l\u00e9t\u00e1n\u00ed do exotick\u00fdch zem\u00ed a zaslou\u017een\u00fdch dovolen\u00fdch, ke kter\u00fdm pat\u0159\u00ed spousta z\u00e1\u017eitk\u016f z nejr\u016fzn\u011bj\u0161\u00edch akc\u00ed, a taky spousta zmrzliny, grilova\u010dek…<\/p>\n","protected":false},"author":14,"featured_media":17266,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_eb_attr":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[14],"tags":[77,55,27,51],"coauthors":[20],"class_list":["post-17230","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article","tag-horeca","tag-hygiena","tag-potravinari","tag-pracovniodevy"],"acf":[],"yoast_head":"\nJak spr\u00e1vn\u011b vybrat pracovn\u00ed od\u011bvy pro pracovn\u00edky potravin\u00e1\u0159sk\u00e9ho pr\u016fmyslu? - Lindstr\u00f6m<\/title>\n<meta name=\"description\" content=\"S normami v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu souvis\u00ed tak\u00e9 spr\u00e1vn\u00e9 pracovn\u00ed od\u011bvy. Ty by m\u011bly vyhovovat hygienick\u00fdm p\u0159edpis\u016fm v oblasti bezpe\u010dnosti potravin a zajistit ochranu v\u00fdrobk\u016f p\u0159ed rizikem kontaminace od zam\u011bstnanc\u016f.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jak spr\u00e1vn\u011b vybrat pracovn\u00ed od\u011bvy pro pracovn\u00edky potravin\u00e1\u0159sk\u00e9ho pr\u016fmyslu? - Lindstr\u00f6m\" \/>\n<meta property=\"og:description\" content=\"S normami v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu souvis\u00ed tak\u00e9 spr\u00e1vn\u00e9 pracovn\u00ed od\u011bvy. 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