Food inspection Problems in Solothurn food businesses due to staff shortages

The shortage of skilled workers and higher operating costs are causing problems in numerous food businesses in the canton of Solothurn, according to the cantonal food inspectorate. According to the authorities, there have been an increasing number of complaints even in businesses that have been well run and inconspicuous for years.

According to the annual food inspection report published on Monday, more and more business managers are finding it difficult to secure the necessary personnel resources with trained staff.

Qualified employees can often only be replaced with a great deal of effort in the search or, unfortunately, far too often not at all. Some businesses try to compensate for the lack of staff by shortening opening hours or even giving up weekend business.

However, these measures, which are usually associated with financial losses, are not feasible for every business. The consequences are savings in cleaning work or merchandise management. This leads to more shortcomings.

Many reprimands

Last year, the food inspectorate carried out 1971 inspections in food businesses. Of these, 1,288 were risk-based basic inspections, 499 were follow-up inspections and post-farm inspections and six were suspicious inspections.

According to the annual report, there were also three inspections as a result of food poisoning and three licensing inspections. The canton's experts also carried out 146 inspections of market drivers, freight forwarders and food trucks from outside the canton.

Lack of temperature and hygiene

At 74 percent, the highest complaint rate was in the criteria of temperature compliance, hygiene and goods management. According to the report, these deficiencies were caused by personal misconduct on the part of the employees. In addition, the worrying shortage of skilled workers was particularly evident in this inspection criterion.

According to the inspectorate, the necessary allergen labeling of food sold on the open market was also often poorly implemented. Deceptive information about the origin of the meat was also found. Every third test resulted in a complaint.

When purchasing, a corresponding special offer is often taken into account without the written declaration of origin of the meat subsequently being adapted to the changed origin of the purchased product.

In every second inspection case, the spatial and operational conditions were also criticized. According to the food inspectorate, the financial resources for adequate structural and technical maintenance are often still in short supply. In many businesses, this is a consequence of the drastic financial losses during the coronavirus pandemic.