Previously, it was enough to have at least one qualified person in each kitchen and pastry shift, but now, with the entry into force of ITM Decree 34/2021 (26.VII.) of 1 September 2021, this is not possible. The preparation of cold and hot food and beverages and pastry products can now only be carried out by a qualified person, as the profession has been informed the International Hospitality and Catering Federation chairman.
Zoltán Szalai's information was published on the organisation's Facebook page and website. It also says that it is no longer enough for a single head chef or pastry chef in a kitchen or confectionery factory to be qualified and supervise the work of others. From now on, all colleagues who prepare food, drinks and pastry products must be qualified.
The serving of hot and cold food and drink can still be done without a qualification, under the supervision of a qualified person. Until now, businesses that prepare and distribute cafeteria products (e.g. school cafeterias) did not need a qualification to operate, but this is no longer the case under the new Regulation, i.e. they are covered by point 66.
§ 1 (1) The independent activities specified in Annex 1 may, with the exception of paragraphs (2) to (3), be performed with a qualification listed in column B or D of the table in Annex 1.
66. Preparation of hot and cold dishes and drinks
Cook (assistant cook)
Cook technician
Dietetic chef
Catering technician
Cook
Catering manager, restaurateur
10. Preparation of confectionery, cakes, ice cream
Confectioner (chocolate, biscuit and wafer maker)
Pastry chef (cake maker), baking and pastry technician
Confectioner (pastry assistant)
Confectionery technician
Diet pastry chef
Confectionery products manufacturer
Gingerbread maker
Baker
Confectioner
