{"id":12110,"date":"2026-06-13T21:28:52","date_gmt":"2026-06-13T19:28:52","guid":{"rendered":"https:\/\/modernipravnik.cz\/hygienicke-predpisy-potravinarske-provozovny\/"},"modified":"2026-08-12T15:08:53","modified_gmt":"2026-08-12T13:08:53","slug":"hygienicke-predpisy-potravinarske-provozovny","status":"publish","type":"post","link":"https:\/\/modernipravnik.cz\/en\/blog\/hygienicke-predpisy-potravinarske-provozovny\/","title":{"rendered":"Hygienick\u00e9 p\u0159edpisy pro potravin\u00e1\u0159sk\u00e9 provozovny"},"content":{"rendered":"<p>Provozov\u00e1n\u00ed potravin\u00e1\u0159sk\u00e9ho z\u00e1vodu, restaurace, v\u00fdrobny nebo obchodu s\u00a0potravinami je v\u00a0\u010cR podm\u00edn\u011bno spln\u011bn\u00edm p\u0159\u00edsn\u00fdch hygienick\u00fdch po\u017eadavk\u016f. Kontroln\u00ed org\u00e1ny - St\u00e1tn\u00ed zem\u011bd\u011blsk\u00e1 a\u00a0potravin\u00e1\u0159sk\u00e1 inspekce (SZPI) a\u00a0Krajsk\u00e1 hygienick\u00e1 stanice (KHS) - maj\u00ed rozs\u00e1hl\u00e9 pravomoci a\u00a0ro\u010dn\u00ed kontroln\u00ed pl\u00e1ny. Znalost sv\u00fdch povinnost\u00ed a\u00a0pr\u00e1v je pro ka\u017ed\u00e9ho provozovatele nepostradateln\u00e1.<\/p>\n<h2>Pr\u00e1vn\u00ed r\u00e1mec<\/h2>\n<p>Potravin\u00e1\u0159sk\u00e9 provozovny podl\u00e9haj\u00ed soub\u011b\u017en\u011b n\u011bkolika pr\u00e1vn\u00edm p\u0159edpis\u016fm:<\/p>\n<ul>\n<li>Z\u00e1kon \u010d.\u00a0110\/1997\u00a0Sb. o\u00a0potravin\u00e1ch a\u00a0tab\u00e1kov\u00fdch v\u00fdrobc\u00edch<\/li>\n<li>Na\u0159\u00edzen\u00ed (ES) \u010d.\u00a0852\/2004\u00a0o\u00a0hygien\u011b potravin (p\u0159\u00edm\u00fd \u00fa\u010dinek v\u00a0cel\u00e9 EU)<\/li>\n<li>Na\u0159\u00edzen\u00ed (ES) \u010d.\u00a0853\/2004 - specifick\u00e9 hygienick\u00e9 podm\u00ednky pro potraviny \u017eivo\u010di\u0161n\u00e9ho p\u016fvodu<\/li>\n<li>Z\u00e1kon \u010d.\u00a0258\/2000\u00a0Sb. o\u00a0ochran\u011b ve\u0159ejn\u00e9ho zdrav\u00ed (pro KHS)<\/li>\n<li>Vyhl\u00e1\u0161ka \u010d.\u00a0137\/2004\u00a0Sb. o\u00a0hygienick\u00fdch po\u017eadavc\u00edch na stravovac\u00ed slu\u017eby<\/li>\n<\/ul>\n<h2>Registrace a\u00a0ozn\u00e1men\u00ed provozovny<\/h2>\n<p>P\u0159ed zah\u00e1jen\u00edm potravin\u00e1\u0159sk\u00e9 \u010dinnosti mus\u00ed provozovatel:<\/p>\n<ul>\n<li>Ohl\u00e1sit nebo zaregistrovat provozovnu u\u00a0SZPI (pro v\u00fdrobu, zpracov\u00e1n\u00ed, skladov\u00e1n\u00ed a\u00a0distribuci potravin) nebo u\u00a0KHS (pro stravovac\u00ed provozovny)<\/li>\n<li>Zpracovat a\u00a0implementovat syst\u00e9m HACCP (Hazard Analysis and Critical Control Points) - povinn\u00fd pro v\u0161echny potravin\u00e1\u0159sk\u00e9 provozovny dle na\u0159\u00edzen\u00ed (ES) \u010d.\u00a0852\/2004<\/li>\n<li>Zajistit hygienick\u00e9 \u0161kolen\u00ed zam\u011bstnanc\u016f a\u00a0evidovat je<\/li>\n<\/ul>\n<h2>Kontroly SZPI - jak prob\u00edhaj\u00ed<\/h2>\n<p>SZPI prov\u00e1d\u00ed kontroly:<\/p>\n<ul>\n<li><strong>Pl\u00e1novan\u00e9<\/strong> - Na z\u00e1klad\u011b ro\u010dn\u00edho kontroln\u00edho pl\u00e1nu, zam\u011b\u0159en\u00e9ho na rizikov\u00e9 komodity nebo typy provozoven<\/li>\n<li><strong>Nepl\u00e1novan\u00e9<\/strong> - Na z\u00e1klad\u011b podn\u011bt\u016f spot\u0159ebitel\u016f, m\u00e9di\u00ed nebo jin\u00fdch org\u00e1n\u016f<\/li>\n<li><strong>N\u00e1sledn\u00e9<\/strong> - Po zji\u0161t\u011bn\u00ed poru\u0161en\u00ed, k\u00a0ov\u011b\u0159en\u00ed n\u00e1pravy<\/li>\n<\/ul>\n<p>Inspektor je p\u0159i kontrole povinen se legitimovat a\u00a0p\u0159edlo\u017eit pov\u011b\u0159en\u00ed ke kontrole. Provozovatel je povinen umo\u017enit p\u0159\u00edstup do provozovny, poskytnout dokumentaci a\u00a0sou\u010dinnost - odm\u00edtnut\u00ed sou\u010dinnosti je samo o\u00a0sob\u011b p\u0159estupkem.<\/p>\n<h2>Nej\u010dast\u011bj\u0161\u00ed poru\u0161en\u00ed zji\u0161\u0165ovan\u00e1 SZPI<\/h2>\n<ul>\n<li>Nespr\u00e1vn\u00e9 ozna\u010den\u00ed potravin (chyb\u011bj\u00edc\u00ed alergeny, slo\u017een\u00ed, datum minim\u00e1ln\u00ed trvanlivosti)<\/li>\n<li>Poru\u0161en\u00ed teplotn\u00edho \u0159et\u011bzce (\u0161patn\u00e9 uchov\u00e1v\u00e1n\u00ed chlazen\u00fdch nebo mrazen\u00fdch potravin)<\/li>\n<li>Nedostate\u010dn\u00fd nebo chyb\u011bj\u00edc\u00ed HACCP<\/li>\n<li>Nedostate\u010dn\u00e1 hygiena prost\u0159ed\u00ed (ne\u010distota, \u0161k\u016fdci, nevyhovuj\u00edc\u00ed podm\u00ednky uskladn\u011bn\u00ed)<\/li>\n<li>Pou\u017eit\u00ed potravin po datu spot\u0159eby<\/li>\n<li>Nedostate\u010dn\u00e9 hygienick\u00e9 \u0161kolen\u00ed zam\u011bstnanc\u016f - chyb\u011bj\u00edc\u00ed evidence<\/li>\n<li>Prodej nevyhovuj\u00edc\u00edch potravin nebo potravin nevhodn\u00e9ho p\u016fvodu<\/li>\n<\/ul>\n<h2>Sankce<\/h2>\n<p>Za zji\u0161t\u011bn\u00e1 poru\u0161en\u00ed m\u016f\u017ee SZPI ulo\u017eit:<\/p>\n<ul>\n<li><strong>P\u0159\u00edkaz k\u00a0n\u00e1prav\u011b<\/strong> (nejleh\u010d\u00ed) - v\u00fdzva k\u00a0odstran\u011bn\u00ed z\u00e1vad ve stanoven\u00e9 lh\u016ft\u011b<\/li>\n<li><strong>Pokutu<\/strong> - Fyzick\u00e9 osob\u011b podnikateli a\u017e 500 000\u00a0K\u010d, pr\u00e1vnick\u00e9 osob\u011b nebo podnikaj\u00edc\u00ed fyzick\u00e9 osob\u011b a\u017e 50 000 000\u00a0K\u010d (u\u00a0z\u00e1va\u017en\u00fdch poru\u0161en\u00ed)<\/li>\n<li><strong>P\u0159\u00edkaz k\u00a0sta\u017een\u00ed v\u00fdrobku z\u00a0trhu<\/strong> - Pokud je potravina nevyhovuj\u00edc\u00ed nebo nebezpe\u010dn\u00e1<\/li>\n<li><strong>Uzav\u0159en\u00ed provozovny<\/strong> - Do\u010dasn\u00fd z\u00e1kaz provozu p\u0159i bezprost\u0159edn\u00edm ohro\u017een\u00ed zdrav\u00ed spot\u0159ebitel\u016f<\/li>\n<li><strong>Trestn\u00ed ozn\u00e1men\u00ed<\/strong> - U\u00a0nejz\u00e1va\u017en\u011bj\u0161\u00edch p\u0159\u00edpad\u016f (ohro\u017een\u00ed zdrav\u00ed, pad\u011bl\u00e1n\u00ed potravin)<\/li>\n<\/ul>\n<p>Pokud v\u00e1m hroz\u00ed pokuta od SZPI, doporu\u010dujeme n\u00e1\u0161 \u010dl\u00e1nek <a href=\"https:\/\/modernipravnik.cz\/en\/podnikani-cs\/pokuta-od-zivnostenskeho-uradu-coi\/\">pokuta od \u017eivnostensk\u00e9ho \u00fa\u0159adu nebo \u010cOI<\/a>, kter\u00fd se zab\u00fdv\u00e1 obecn\u00fdmi principy spr\u00e1vn\u00edch sankc\u00ed a\u00a0mo\u017enostmi jak se br\u00e1nit.<\/p>\n<h2>Jak se p\u0159ipravit na kontrolu?<\/h2>\n<h3>Dokumentace HACCP<\/h3>\n<p>Udr\u017eujte syst\u00e9m HACCP aktu\u00e1ln\u00ed, p\u00edsemn\u011b zdokumentovan\u00fd a\u00a0re\u00e1ln\u011b funguj\u00edc\u00ed. Inspektor bude cht\u00edt vid\u011bt z\u00e1znamy o\u00a0kritick\u00fdch kontroln\u00edch bodech, teplotn\u00ed z\u00e1znamy, z\u00e1znamy o\u00a0sanitaci.<\/p>\n<h3>\u0160kolen\u00ed zam\u011bstnanc\u016f<\/h3>\n<p>Evidujte hygienick\u00e1 \u0161kolen\u00ed s\u00a0podpisy zam\u011bstnanc\u016f a\u00a0daty. Zam\u011bstnanci p\u0159ich\u00e1zej\u00edc\u00ed do kontaktu s\u00a0potravinami mus\u00ed m\u00edt platn\u00fd zdravotn\u00ed pr\u016fkaz.<\/p>\n<h3>Ozna\u010dov\u00e1n\u00ed a\u00a0sledovatelnost<\/h3>\n<p>Zkontrolujte, zda jsou v\u0161echny potraviny spr\u00e1vn\u011b ozna\u010deny, alergeny viditeln\u011b uvedeny a\u00a0sledovatelnost (traceability) zaji\u0161t\u011bna.<\/p>\n<h3>Teplotn\u00ed \u0159et\u011bzec<\/h3>\n<p>Pravideln\u011b kalibrujte a\u00a0kontrolujte chlad\u00edrensk\u00e1 a\u00a0mraz\u00edrensk\u00e1 za\u0159\u00edzen\u00ed, z\u00e1znamy archivujte.<\/p>\n<h3>Prostory a\u00a0vybaven\u00ed<\/h3>\n<p>Udr\u017eujte provozovnu v\u00a0\u010distot\u011b, zajist\u011bte \u00fa\u010dinnou dezinfekci a\u00a0ochranu p\u0159ed \u0161k\u016fdci (dokumentovan\u00fd deratiza\u010dn\u00ed pl\u00e1n).<\/p>\n<h2>Pr\u00e1va provozovatele p\u0159i kontrole<\/h2>\n<p>Provozovatel m\u00e1 pr\u00e1vo:<\/p>\n<ul>\n<li>B\u00fdt p\u0159\u00edtomen kontrole (nebo pov\u011b\u0159it z\u00e1stupce)<\/li>\n<li>Nahl\u00e9dnout do kontroln\u00edho protokolu a\u00a0podepsat jej s\u00a0v\u00fdhradami<\/li>\n<li>Podat n\u00e1mitky proti kontroln\u00edmu protokolu do 15\u00a0dn\u016f od jeho obdr\u017een\u00ed<\/li>\n<li>Podat odvol\u00e1n\u00ed proti rozhodnut\u00ed o\u00a0ulo\u017een\u00ed pokuty<\/li>\n<li>Navrhnout sn\u00ed\u017een\u00ed pokuty z\u00a0d\u016fvodu nep\u0159im\u011b\u0159enosti nebo p\u0159ihl\u00e9dnut\u00ed ke spolupr\u00e1ci s\u00a0kontroln\u00edm org\u00e1nem<\/li>\n<\/ul>\n<p>V\u00edce o\u00a0ochran\u011b pr\u00e1v p\u0159i kontrol\u00e1ch \u00fa\u0159ad\u016f se do\u010dtete v\u00a0na\u0161em \u010dl\u00e1nku <a href=\"https:\/\/modernipravnik.cz\/en\/podnikani-cs\/kontrola-ze-zivnostenskeho-uradu-coi\/\">kontrola ze \u017eivnostensk\u00e9ho \u00fa\u0159adu a\u00a0\u010cOI<\/a>.<\/p>\n<section class=\"mp-faq\" aria-labelledby=\"mp-faq-title\"><h2 id=\"mp-faq-title\" class=\"mp-faq__title\">FAQ - \u010casto kladen\u00e9 ot\u00e1zky<\/h2><div class=\"mp-faq__list\"><details class=\"mp-faq__item\" open>\n\t\t\t\t<summary class=\"mp-faq__q\">Mus\u00edm m\u00edt syst\u00e9m HACCP i\u00a0jako mal\u00e1 restaurace nebo kav\u00e1rna?<\/summary>\n\t\t\t\t<div class=\"mp-faq__a\"><p>Ano. Na\u0159\u00edzen\u00ed (ES) \u010d.\u00a0852\/2004\u00a0se vztahuje na v\u0161echny provozovatele potravin\u00e1\u0159sk\u00fdch podnik\u016f bez ohledu na velikost. Mal\u00e9 provozovny mohou uplatnit zjednodu\u0161en\u00fd (flexibiln\u00ed) p\u0159\u00edstup k\u00a0HACCP, ale syst\u00e9m jako takov\u00fd m\u00edt mus\u00ed.<\/p>\n<\/div>\n\t\t\t<\/details><details class=\"mp-faq__item\">\n\t\t\t\t<summary class=\"mp-faq__q\">Co se stane, pokud SZPI zjist\u00ed nevyhovuj\u00edc\u00ed potraviny?<\/summary>\n\t\t\t\t<div class=\"mp-faq__a\"><p>SZPI m\u016f\u017ee na\u0159\u00eddit okam\u017eit\u00e9 sta\u017een\u00ed z\u00a0prodeje, p\u0159\u00edp. likvidaci nevyhovuj\u00edc\u00edch potravin. Z\u00e1rove\u0148 m\u016f\u017ee zah\u00e1jit spr\u00e1vn\u00ed \u0159\u00edzen\u00ed o\u00a0p\u0159estupku a\u00a0ulo\u017eit pokutu. Pokud je ohro\u017eena bezpe\u010dnost spot\u0159ebitel\u016f, m\u016f\u017ee b\u00fdt aktivov\u00e1n syst\u00e9m rychl\u00e9ho varov\u00e1n\u00ed RASFF (na evropsk\u00e9 \u00farovni).<\/p>\n<\/div>\n\t\t\t<\/details><details class=\"mp-faq__item\">\n\t\t\t\t<summary class=\"mp-faq__q\">Mohu odm\u00edtnout kontrolu bez p\u0159edchoz\u00edho ohl\u00e1\u0161en\u00ed?<\/summary>\n\t\t\t\t<div class=\"mp-faq__a\"><p>Ne. SZPI je opr\u00e1vn\u011bna prov\u00e1d\u011bt kontroly bez p\u0159edchoz\u00edho ohl\u00e1\u0161en\u00ed. Odm\u00edtnut\u00ed kontroly nebo neposkytnut\u00ed sou\u010dinnosti je samo o\u00a0sob\u011b p\u0159estupkem s\u00a0pokutou.<\/p>\n<\/div>\n\t\t\t<\/details><details class=\"mp-faq__item\">\n\t\t\t\t<summary class=\"mp-faq__q\">Jak dlouho mus\u00edm archivovat z\u00e1znamy HACCP?<\/summary>\n\t\t\t\t<div class=\"mp-faq__a\"><p>Z\u00e1znamy je doporu\u010deno archivovat minim\u00e1ln\u011b 2\u00a0roky (pro v\u011bt\u0161inu potravin), u\u00a0trvanliv\u00fdch potravin s\u00a0del\u0161\u00ed dobou pou\u017eitelnosti odpov\u00eddaj\u00edc\u00edm zp\u016fsobem d\u00e9le. SZPI m\u016f\u017ee z\u00e1znamy po\u017eadovat p\u0159i kontrole nebo p\u0159i \u0161et\u0159en\u00ed reklamace.<\/p>\n<\/div>\n\t\t\t<\/details><details class=\"mp-faq__item\">\n\t\t\t\t<summary class=\"mp-faq__q\">Mohu se odvolat proti uzav\u0159en\u00ed provozovny?<\/summary>\n\t\t\t\t<div class=\"mp-faq__a\"><p>Ano. P\u0159\u00edkaz k\u00a0uzav\u0159en\u00ed provozovny je spr\u00e1vn\u00edm rozhodnut\u00edm a\u00a0lze proti n\u011bmu podat odvol\u00e1n\u00ed. Odvol\u00e1n\u00ed v\u0161ak obvykle nem\u00e1 odkladn\u00fd \u00fa\u010dinek, pokud \u00fa\u0159ad dolo\u017e\u00ed bezprost\u0159edn\u00ed ohro\u017een\u00ed zdrav\u00ed spot\u0159ebitel\u016f.<\/p>\n<\/div>\n\t\t\t<\/details><details class=\"mp-faq__item\">\n\t\t\t\t<summary class=\"mp-faq__q\">Co kdy\u017e kontrola zjist\u00ed nedostatky, ale j\u00e1 je okam\u017eit\u011b odstran\u00edm?<\/summary>\n\t\t\t\t<div class=\"mp-faq__a\"><p>Ihned po kontrole m\u016f\u017eete kontaktovat SZPI a\u00a0dolo\u017eit, \u017ee jste z\u00e1vady odstranili. \u00da\u0159ad pak m\u016f\u017ee rozhodnout o\u00a0ni\u017e\u0161\u00ed pokut\u011b nebo pouze o\u00a0p\u0159\u00edkazu k\u00a0n\u00e1prav\u011b bez sankce. Spolupr\u00e1ce s\u00a0kontroln\u00edm org\u00e1nem je v\u017edy v\u00fdhodn\u011bj\u0161\u00ed ne\u017e ml\u010den\u00ed.<\/p>\n<\/div>\n\t\t\t<\/details><details class=\"mp-faq__item\">\n\t\t\t\t<summary class=\"mp-faq__q\">Zahrnuje kontrola SZPI i\u00a0kontroly pracovn\u00edho pr\u00e1va?<\/summary>\n\t\t\t\t<div class=\"mp-faq__a\"><p>Ne. SZPI kontroluje pouze potravin\u00e1\u0159sk\u00e9 a\u00a0hygienick\u00e9 aspekty. Pracovn\u011bpr\u00e1vn\u00ed podm\u00ednky (mzdy, pracovn\u00ed doba, BOZP) kontroluje St\u00e1tn\u00ed \u00fa\u0159ad inspekce pr\u00e1ce (S\u00daIP), p\u0159\u00edpadn\u011b \u010cesk\u00e1 inspekce pr\u00e1ce.<\/p>\n<\/div>\n\t\t\t<\/details><\/div><\/section>\n<h2>V\u00fdzva k\u00a0akci<\/h2>\n<p>Obdr\u017eeli jste protokol od SZPI nebo KHS, hroz\u00ed v\u00e1m pokuta nebo uzav\u0159en\u00ed provozovny? Modern\u00ed Pr\u00e1vn\u00edk v\u00e1m pom\u016f\u017ee s\u00a0pod\u00e1n\u00edm n\u00e1mitek, odvol\u00e1n\u00edm a\u00a0zastoupen\u00edm v\u00a0cel\u00e9m \u0159\u00edzen\u00ed.<\/p>\n<p>\ud83d\udce9 Kontaktujte n\u00e1s na <a href=\"https:\/\/modernipravnik.cz\/en\/kontakt\/\">modernipravnik.cz\/kontakt<\/a> nebo e-mailem na <a href=\"mailto:info@modernipravnik.cz\">info@modernipravnik.cz<\/a>. Jedn\u00e1me rychle.<\/p>\n<p><strong>\ud83d\udcde +420 732 394 849<\/strong><\/p>\n<p><em>Autor: Petr Uklein, advok\u00e1t | Aktualizace: \u010derven 2026<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>Provozov\u00e1n\u00ed potravin\u00e1\u0159sk\u00e9ho z\u00e1vodu, restaurace, v\u00fdrobny nebo obchodu s\u00a0potravinami je v\u00a0\u010cR podm\u00edn\u011bno spln\u011bn\u00edm p\u0159\u00edsn\u00fdch hygienick\u00fdch po\u017eadavk\u016f. Kontroln\u00ed org\u00e1ny - St\u00e1tn\u00ed zem\u011bd\u011blsk\u00e1 &#8230;<\/p>","protected":false},"author":754,"featured_media":12867,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[63],"tags":[],"class_list":["post-12110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-obchodni-pravo"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hygienick\u00e9 p\u0159edpisy pro potravin\u00e1\u0159sk\u00e9 provozovny - Modernipravnik.cz<\/title>\n<meta name=\"description\" content=\"Hygienick\u00e9 p\u0159edpisy pro potravin\u00e1\u0159sk\u00e9 provozovny: registrace provozovny, po\u017eadavky HACCP, pr\u016fb\u011bh kontrol SZPI a nej\u010dast\u011bji zji\u0161\u0165ovan\u00e1 poru\u0161en\u00ed.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/modernipravnik.cz\/en\/blog\/hygienicke-predpisy-potravinarske-provozovny\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hygienick\u00e9 p\u0159edpisy pro potravin\u00e1\u0159sk\u00e9 provozovny - Modernipravnik.cz\" \/>\n<meta property=\"og:description\" content=\"Hygienick\u00e9 p\u0159edpisy pro potravin\u00e1\u0159sk\u00e9 provozovny: registrace provozovny, po\u017eadavky HACCP, pr\u016fb\u011bh kontrol SZPI a nej\u010dast\u011bji zji\u0161\u0165ovan\u00e1 poru\u0161en\u00ed.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/modernipravnik.cz\/en\/blog\/hygienicke-predpisy-potravinarske-provozovny\/\" \/>\n<meta property=\"og:site_name\" content=\"Modernipravnik.cz\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/modernipravnik\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-13T19:28:52+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-12T13:08:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/modernipravnik.cz\/wp-content\/uploads\/2026\/06\/pexels-photo-955392.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"940\" \/>\n\t<meta property=\"og:image:height\" content=\"628\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Mgr. 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