The managers of summer camps must draw special attention to the method of purchase and the quality of food products intended for children at summer camps. The products must be supplied daily, based on an agreed program, while the products must be accompanied by quality and safety certificates. The recommendations were formulated by the National Food Safety Agency, IPN reports.

The Agency’s vice director Ion Toma told a news conference it is important to make sure that the products are transported in appropriate conditions and that the cooking facilities meet the sanitary-technical norms. The meat, fish and vegetables must be processed in separate sections. The interaction between the raw and finished products must be excluded.

Ion Toma said the persons responsible for the preparation of food are obliged to take medical tests and to present medical certificates and hygienic training certificates at request.

The Agency’s vice director said 80 summer camps providing about 40,000 places will work in the country this year. The camps start work after they are examined by expert commissions constituted by the local public authorities. The inspections carried out this year revealed different irregularities such as the lack of the sanitary-veterinary authorization, lack of equipment for measuring temperature and humidity in fridges and non-observance of the product storage conditions. If the violations can affect the children’s health, measures are taken to close the camp.