ThosePublic health
In Geneva, catering has experienced a record number of closures due to hygiene
The administration has prohibited 19 brands managing foodstuffs from temporarily using their premises, after checks. The figures also increase in the canton of Vaud.
In 2024, the inspectors went to more than 2,400 public establishments, more than half of which were restaurants. In one in five cases, self -control (internal risk analysis) was not enough.
Tamedia AG
Restaurants, tea-rooms, bakeries, butchers … If the vast majority of public establishments in Geneva are impeccable in terms of hygiene, the canton has some very bad students. The number of severe measures increased: in 2024, 19 shops and restaurants were closed by the Consumer service and veterinary affairs (SCAV) After breaches. A figure at the highest for five years.
In 2023, six establishments had to remain closed doors following a SCAV inspectors control. This year, this is the triple, despite a lower number of field checks (3569). The number of training courses imposed on restaurateurs, in self -control and hygiene, have never been so numerous for five years as well, with 107 courses required in 2024. The lighter sanctions, on the other hand, have decreased and the general failure rate is stable.
Recall that the controls are carried out regularly, but can also follow complaints (non-friendly) of customers. There were 120 last year, which led to the opening 86 investigations and, sometimes, to sanctions.
Raw meat without protection
What offenses are we talking about? The law does not make it possible to consult the criminal orders rendered by the service of the cantonal chemist, responsible for the controls, because these make it possible to identify the restaurants. But the causes of the sanctions are multiple – and generally cumulative – to lead to the closure of kitchen or production laboratories. This extreme measurement is only pronounced when customer security is threatened.
In 2024, the inspectors went to more than 2,400 public establishments in Geneva, more than half of which were restaurants. In one in five cases, self -control (internal risk analysis) was not enough.
The SCAV has also noted shortcomings in terms of hygiene and labeling, conservation and storage of cooked products (with rates of contacting by too high microorganisms) or an inadequate control of temperatures, in the chain of cold or hot.
“The products already cooked, such as rice prepared in advance, have more risk of contamination than fresh products,” notes Patrick Edder, cantonal chemist. Images that the “Tribune de Genève” was able to consult show, for example, raw meat stored in the grid of a refrigerator, without protection.
Then come the lack of maintenance, especially on kitchen appliances and equipment. But the inspectors also note “misleading practices on the appellations of products”. The breach can be isolated, even fortuitous, or repetitive in the most serious cases.
Reduce the delay between checks
In Switzerland, these usual controls are fixed by a federal prescription and take place every two years. But if there is an offense, this frequency increases. In general, this concerns around 30% of controlled establishments. The fine, accompanied by emoluments, is adapted according to the severity of the facts but can go up to several thousand francs.
Some establishments are struggling to comply. The SCAV can impose compulsory training, but also prohibit them from using premises or the conservation of certain products cooked more than 24 hours. In some cases, it can also restrict the dishes card, if it is too long or contains ingredients at risk.
“Indeed, when we offer a multitude of dishes, some of which are rarely ordered, it is more complicated to manage stocks,” notes Patrick Edder. Especially when some are made up of sensitive products, such as meat or fish intended to be consumed raw. ” If these measures are not sufficient, the case can be denounced to the public prosecutor, or even to the trade and the fight against black work (PCTN).
How to explain these shortcomings? Did the covid and the shortage of personnel he generate left traces? The situation has a priori returned to normal, estimates the SCAV. It would rather be negligence or persistent ignorance of the staff. Given the increase in breaches noted in 2023, the Coffers, restaurateurs and hoteliers in Geneva (SCRHG) implemented a new online training last year.
“We do my maximum”
Contacted, this does not question these controls. It even indicates that as a ridge, it does the maximum so that professionals are unbeatable in terms of hygiene. “There are online training since last year,” says Laurent Terlinchamp, president of the SCRHG. We have even set up a team that goes to establishments to give the staff explanations. ”
But when we talk about real dirt, the ridge is uncompromising. “Restoration is a real job, and professionals are craftsmen. That there is an administrative problem, it is one thing, continues Laurent Terlinchamp. When we talk about spoiled food, there is no excuse, it is unacceptable. ”
Elsewhere in French -speaking Switzerland
In the canton of Vaud, which has 14,000 public establishments, an increase in heavy sanctions for hygiene breaches is also observed. The consumption office pronounced 62 prohibitions for the use of premises, equipment or processes in 2024, against 46 the previous year.
In this region, we recognize that the covid pandemic still had an impact on the operation of restaurants. “The chiefs are sometimes still alone in production, which leaves them less time for the rest,” says Gilles Meystre, president of GastroVaud. It is the inspectors of the cantonal chemist who form the staff of public establishments. If there are gaps in our members, this service must adapt the training. ”
In the canton of Neuchâtel too, the figures climbed last year. Some 22% of restaurants controlled by the competent services presented non-conformities. From 37 offenses during the checks, we went to 65. Some 433 kilos of food products were thus withdrawn from the sale.
On the Friborg side, the inpectorate of foodstuffs and usual objects carried out 1,524 inspections in the more than 4000 food establishments in the canton. Here too, prevention remains in order: the rate of non -compliant inspections (70 %) is comparable to that observed in 2023.
Better referenced collective poisoning
Since 2022, following the establishment of a working group between the service of the cantonal doctor and the SCAV, an announcement form of collective food poisoning has been created. These occur when at least two people are intoxicated after ingestion of the same food (or drink). Mainly in question, bacteria, viruses, parasites or toxins. In 2022, two cases had been listed.
In 2024, nine occurrences were listed. Four occurred after a meal in a restaurant, including corporate canteens. In one of the situations, 16 people were sick at the same time. Collective poisoning took place in a school (with 39 patients), another in a leisure center (21).
The food responsible for poisoning was identified in only two cases, one being marinated raw tuna served in a business restaurant, the other of raw milk sold in a company of dairy products. An poisoning of six people also took place via a foodstuff sold in a kiosk/stand, contaminated at Campylobacter Jejuni, often transmitted via poultry.
At each occurrence listed, SCAV inspectors conduct an investigation to identify pathogens, require hygiene measures if necessary, or make product reminders.
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