Whether at the snack bar, in the restaurant, at the bakery or in the supermarket – food control must be and protects every consumer. The inspectors come based on complaints and also routinely at least once a year – and unannounced. When should you as a consumer call in the official control and what do the authorities want to know from you?
A reason for food inspection
The surprise is great when Hanna S. from Braunschweig unpacks her pork tenderloin: In addition to a disgusting smell, an uncharacteristic smear film covers the meat – which, according to the imprint on the packaging, should still have a shelf life of at least five days. Hanna S. bought the meat in the supermarket, where she had already been annoyed by moldy goods. Although she was able to return the moldy bread and received a replacement, her trust in the nearby store was gone. Ms. S. took action: She calls the city of Braunschweig’s public order office. A few days later, food inspectors visit the supermarket.
Factory inspections at least once a year
A case of thousands and Mrs. S. was lucky because you can smell spoiled meat. The case is quite different with salmonella, as it is common enough in ice cream or mayonnaise in the summer. You can’t smell or taste them – with very serious consequences for your health. Food inspection in Germany is the responsibility of the counties and municipalities. About 2,500 inspectors are on the road throughout Germany. But according to the Federal Association of Food Inspectors, there would have to be twice as many to really be able to inspect sufficiently.
The “official sample”
A food inspector takes in the store beziehnugsweise in the kitchen of the restaurant an “official sample” for the investigation and at the same time a second counter sample, which he leaves officially sealed in the store. It serves as a piece of evidence. Often, an operational inspection is carried out at the same time to explore the general condition of the business. In the supermarket where Hanna S. shops, the meat counter is closely inspected. However, the samples taken as a result of a complaint account on average for only a few percent of the samples inspected. Most of the samples are taken by the supervisory authority on its own initiative, for example during a factory inspection.
Every food business, the baker or butcher, the fast food restaurant, they should all be inspected unannounced at least once a year. Businesses that produce or process perishable foods such as meat, milk or fish are monitored particularly closely. And the black sheep, i.e. businesses that have attracted attention more often, are visited more frequently. If conditions do not improve, there is a threat of fines and closure.
When should you call in the official food inspection ?
Customers should call in the food inspection agency when:
- In the store is not addressed to complaint,
- If it is known that there have been complaints in a particular store more than once,
- If from a spoiled food also poses a health risk to others, such as spoiled deli salads or fish.
In addition to information about the nature of the food, the authority requires this information:
- Appearance of the packaging
- Details of the manufacturer or importer
- In the case of loose goods: what information was attached to the goods in the store.
- Time when which defect was discovered
- Storage of the food at home
- Period between purchase and consumption of the food
- Have any adverse health effects already occurred: How much time has passed between the consumption of the food and the appearance of the complaints?
The same applies if, when visiting a restaurant, the food looks and tastes all too unappetizing or even cockroaches demand their share of the food – here the guest should not hesitate for long, but as soon as possible to ask for the address of the local food monitoring, such as at the public order office. The addresses of all food monitoring offices can be found in the telephone directory or via the city or district administration.
