Many people probably have no idea who a food hygiene officer is? Under this “name” hides an ordinary specialist dealing with issues of state supervision. The main direction of his work is supervision of facilities producing food products, as well as those involved in the sale of the same food products. In addition, a sanitary doctor for food hygiene works at the sanitary and epidemiological station. Such a specialist monitors compliance with all sanitary standards, as well as hygienic standards. In addition, he organizes and carries out sanitary and anti-epidemic measures. His competence includes participation in the preparation of proposals regarding improving the quality of nutrition. Moreover, it organizes sanitary and epidemiological examinations, as well as investigations and examinations for toxin content. The sanitary doctor for food hygiene evaluates products and trains food department workers in hygiene. The work of this specialist is quite responsible.

When should you contact a food hygiene officer?

Does everyone know when to contact a food hygiene officer? First of all, this specialist is contacted in cases where an assessment of the sanitary condition of food establishments is urgently needed. In addition, if there are any factors that can in one way or another affect people’s health, then it is clearly impossible to do without consulting a sanitary doctor. If it is necessary to carry out measures regarding the improvement of population health, as well as when conducting statistical data on the level of morbidity. Naturally, all this concerns food hygiene. Moreover, prevention is carried out not only in those institutions where all this is carried out, but also as preventive measures in all food environments. In all these cases, the food hygiene officer comes directly to help. If it is necessary to organize measures for the prevention of diseases, as well as conduct sanitary examinations, then they turn to this specialist for help.

What tests need to be taken when contacting a food hygiene doctor?

This question does not have a clear answer, because it is difficult to clearly name what tests you need to take when contacting a food hygiene doctor. The fact is that a lot depends on the problem itself. If a group of people went with certain food items. It can be 2 people or more, then it is necessary to take a sample of this food. An examination must be carried out to determine the presence or absence of harmful additives in food. In fact, no further measures are being taken. Once the presence of an infection or other harmful “factor” that caused such a reaction in people is determined, special measures will be taken. So, the first thing you will need to do is visit the production facility or the place where the person was poisoned in order to find out what really happened. No tests are taken, only food samples. All this is also the responsibility of the sanitary doctor. In general, he simply deals with the prevention of possible diseases associated with the food industry. The occupational health doctor does not carry out treatment and investigation independently.

What diagnostic methods does a food hygiene doctor use?

Do you know what diagnostic methods the food hygiene officer uses? First of all, it is worth noting that there are only two such methods. The first of them is bacteriological. In this case, it is necessary to isolate a pure culture of the causative agent of a particular disease. This research is not as simple as it might seem at first glance. As a rule, it is carried out in two stages. First, the selected material is inoculated on the density of the nutrient medium. After which they study the sprouted bacterial colonies. Next begins the identification of the pathogen. After all, it is necessary to determine which bacteria it belongs to and what drugs it is capable of reacting to. Because in most cases treatment should be immediate. The second method is based on the study of metrological characteristics. The cause of the disease is determined by a food hygiene doctor.

What does a food hygiene doctor do?

What are the responsibilities of this specialist, and what does a food hygiene doctor do? The first thing this person does is organize sanitary and epidemiological examinations, surveys, investigations and tests. His responsibilities include organizing work to ensure staff hygiene. Also, this specialist participates in social and hygienic monitoring. In addition, the food hygiene doctor provides advice to other specialists in the field. It takes prompt action regarding violations of safety, sanitary and fire regulations. The doctor must not only train staff in the correct work, but also point out their mistakes. In addition, his responsibilities include solving existing problems in the field of nutrition. And finally, issuing sanitary and epidemiological reports is also one of the areas of work of this specialist.

What diseases does a food hygiene doctor treat?

Despite the fact that the sanitary doctor has a medical education, he deals exclusively with the treatment of specific diseases. So, what diseases does a food hygiene doctor treat? The first thing he does is prevent possible diseases. Such a specialist should not allow the development of the disease not only among certain people, but also in general among all workers or students of a certain group. After all, a doctor’s responsibilities include the full development of a person as an individual. The work of a sanitary doctor involves great seriousness and even responsibility. Because it is difficult to fight infectious diseases that spread quite quickly. In addition, it is necessary to monitor compliance with certain rules, regulations and standards. This is part of the specialization of a sanitary doctor. In addition, the specialist must not only be able to present everything correctly and control the processes, but also be knowledgeable in certain areas. All this is performed by the sanitary doctor for food hygiene.

Sanitary doctor

1. Small medical encyclopedia. - M.: Medical encyclopedia. 1991-96 2. First aid. - M.: Great Russian Encyclopedia. 1994 3. Encyclopedic Dictionary of Medical Terms. - M.: Soviet Encyclopedia. - 1982-1984.

See what a “sanitary doctor” is in other dictionaries:

SANITARY DOCTOR- SANITARY DOCTOR, a practical doctor specializing in the field of health. affairs and usually no longer working in the wedge, areas of medicine. With the gradual development of preventive health care methods among medical professionals. individual doctors began to stand out...

A doctor whose main task is to prevent disease. His duty is to supervise the improvement of housing, the freshness of sold supplies, the cleanliness of streets, rivers, etc. Dictionary of foreign words included in the Russian language. Pavlenkov... ... Dictionary of foreign words of the Russian language

sanitary doctor- - [A.S. Goldberg. English-Russian energy dictionary. 2006] Topics of energy in general EN health officer ... Technical Translator's Guide

An official who ensures the implementation of state sanitary supervision on the territory of the USSR (union or autonomous republic, territory, region, city, district, as well as a basin, port and linear section of water transport) for... ... Large medical dictionary

An official who heads the departmental sanitary and epidemiological service in the system of the Ministry of Railways or carries out sanitary and epidemiological supervision at the facilities of the Ministry of Meat and Dairy Industry... Large medical dictionary

DOCTOR- DOCTOR, a term in its modern use denoting a person who has completed higher medical education. Story. The name V. is found in the oldest Russian documents. So, for example, in the charter of Prince Vladimir, dating back to 996 ... Great Medical Encyclopedia

A; m. A specialist with a higher medical education, engaged in preventive and therapeutic activities. Children's in. District police officer in. Radiologist. Sanitary in. (carrying out sanitary supervision). Chief V. hospitals. ◁ Doctor, and; and. Razg. * *… … encyclopedic Dictionary

SANITARY, sanitary, sanitary. 1. adj., by meaning associated with the use of sanitation, with sanitation measures. Sanitary doctor. Hospital train. Sanitary part. Sanitary engineering. Sanitary labor protection (from the point of view of interests... ... Ushakov's Explanatory Dictionary

DOCTOR, specialist with higher medical education (therapist, surgeon, neurologist, health officer, etc.) ... encyclopedic Dictionary

A specialist with a higher medical education (therapist, surgeon, neurologist, sanitary doctor, etc.) ... Big Encyclopedic Dictionary

doctor- A/; m. see also. doctor A specialist with a higher medical education engaged in preventive and therapeutic activities. Children's doctor. District doctor. Radiologist. Sanitary doctor. (carrying out sanitary supervision) Head... Dictionary of many expressions

Books

• , Ts. A. Belilovsky. Compiled by city doctor Ts. A. Belilovsky. Reproduced in the original author's spelling of the 1887 edition (publishing house Tomsk. Printing house of the Siberian newspaper).…
• Medical-statistical and sanitary essay of the city of Petropavlovsk, Akmola region. annual report for 1886, Ts. A. Belilovsky. Compiled by city doctor Ts. A. Belilovsky. Reproduced in the original author's spelling of the 1887 edition (publishing house "Tomsk. Typography" of the Siberian...

The need for medical and preventive specialists is determined by the need to implement primary prevention in connection with the adverse effects of man-made environmental pollution on public health and the prevention of infectious and non-infectious diseases.

Unlike the activities of an attending physician who treats one patient, the work of a sanitary doctor is aimed at creating a healthy living environment for the population and reducing the harmful effects on society as a whole.

A sanitary doctor must have such professional and human qualities as erudition, integrity, honesty, perseverance, and statesmanship. A young man who chooses to become a sanitary doctor must be prepared for constant hard work and be able to defend his position in working with those who neglect to comply with sanitary norms and rules and deliberately violate sanitary legislation.

In the work of a sanitary doctor, two areas are clearly distinguished: preventive and current sanitary supervision. Preventive sanitary supervision is a check of compliance with hygienic standards and sanitary rules during the planning and development of urban and rural settlements when placing civil, industrial and agricultural facilities and establishing their sanitary protection zones, selecting land plots for construction, as well as during design, construction, reconstruction , technical re-equipment of industrial, transport facilities, buildings and structures for cultural and domestic purposes, residential buildings, engineering infrastructure and other facilities. When planning and developing urban and rural settlements, favorable conditions for the life and health of the population must be created.

The tasks of preventive sanitary supervision also include control over all industrial products newly introduced into production, the quality of which may affect public health, for example, control over the formulation of new food products, food dyes, products for children, mechanical engineering products, polymeric and synthetic materials, etc. d.

Current sanitary supervision is the conduct of comprehensive planned and targeted hygienic, sanitary and microbiological examinations of existing enterprises and organizations in terms of their compliance with sanitary standards and rules.

Current sanitary supervision includes:

a) study of sanitary and hygienic working conditions and hygienic assessment of the production environment at the facilities;

b) systematic study of morbidity and injury rates of various categories of the population;

c) hygienic study and monitoring of the state of the air, water bodies and soil;

The variety of tasks of sanitary supervision can be grouped as follows:

• hygienic supervision of the environment;
• sanitary supervision of working conditions;
• hygienic control over the radiation situation;
• hygienic control over the safety and rationality of food for the population;
• sanitary supervision of the conditions for the development and upbringing of children and adolescents;
• organization and implementation of anti-epidemiological measures.

In sanitary supervision, various methods of hygienic research are used.

Methods by which the hygienic state of environmental factors is studied. Methods that allow you to assess the body's response to the influence of environmental factors.

Over the course of six years of training, future sanitary doctors study in depth all sections of hygiene: food hygiene, hygiene of children and adolescents, municipal hygiene, military, radiation hygiene, social and hygienic monitoring. Graduates of the medical and preventive department have the right to work in medical and preventive institutions, at enterprises in various industries as sanitary doctors or epidemiologists. Therefore, the Medical and Preventive Department trains specialists necessary to work in modern conditions.

Profession - doctor epidemiologist

In recent decades, epidemiology, from the science that studies the epidemic process of infectious diseases, through epidemiological studies, has expanded its boundaries to the study of any mass diseases.

Epidemiological approaches integrate a fairly wide range of scientific areas in the study of the demographic situation, infectious and non-infectious diseases, and the influence of the environment on public health.

In practical healthcare, cause-and-effect relationships between morbidity and risk factors are determined, making it possible to evaluate the medical and organizational technologies used, predict the situation and search for new areas of prevention and treatment.

Monitoring the state of morbidity of the population in combination with the influence of the population’s habitat is an urgent problem for Rospotrebnadzor specialists.

The modern development of epidemiology as a science and its practical application allows us to open new areas of its application.

Epidemiologists are called upon to deal with these issues.

The task of the epidemiologist is to provide the functions of organizing preventive and anti-epidemic measures.

A wide range of problems in the fight against HIV-AIDS, hospital-acquired infections, early detection of infectious patients, elimination of outbreaks of infectious diseases, and organization of vaccination determine the demand for the profession of epidemiologist in modern conditions.

Epidemiology, the industry most closely related to clinical areas, graduates of schools and medical colleges, choosing this area of ​​activity, choose an interesting profession.

On the eve of Medical Worker Day, employees of the Rospotrebnadzor Office spoke about how they began their professional activities and shared their opinions about the purpose of their profession.

When choosing a profession, everyone dreams of becoming useful and necessary to society and people. The medical profession has been and remains one of the most attractive. In his professional activities, a sanitary doctor is engaged in organizational and educational work, makes decisions on which the health of the population of an entire city or region sometimes depends - this is what interested me in my profession.

When I started working, I realized that the profession of a hygienist requires special conviction, will and the ability to translate theoretical knowledge into practice, and that only preventive medicine can have a dramatic impact on preserving people’s health.

The specificity of the work of a hygienist is that the results of his work, as a rule, are not immediately noticeable, but after years. That is why a person who chooses this profession must be responsible, honest, principled, and persistent. The hygienist, through his constant hard work and hard work, must be able to defend his position, protecting the health of people in the territory entrusted to him. His work involves constant communication with people, so the ability to get along with others is also an important quality.

At school I always liked natural sciences - chemistry, biology, and after graduating, I went to study at the Sverdlovsk State Medical Institute. During the chemistry exam, the teacher said: “Wow, she came from so far away and answers so well.” And I came from the city of Uzhur, Krasnoyarsk Territory. It seems to me that it doesn’t matter where you live, what school you graduated from, the main thing is to know what you want and achieve it.

I knew firsthand about the profession of a sanitary doctor - in 1952, my mother graduated from the sanitary and hygienic faculty of the Sverdlovsk Medical Institute.

After graduating from the institute, I came to Tyumen and have been working in the sanitary service for 37 years. It was an interesting and difficult time. Having received theoretical knowledge, I still had a lot to learn in practice, but I had good colleagues and mentors with extensive work experience.

It was interesting to consider the projects of canteens and shops, children's dairy kitchens, accept them into operation and control how the entire production process takes place on them. At that time, much attention was paid to organizing public catering at industrial enterprises. Catering establishments with 500 seats at the worsted cloth mill, 4 canteens with 250 seats at the timber processing plant, 2 children's dairy kitchens with a capacity of 5 thousand servings each and a number of other facilities were built. It was necessary to prove to the administration of enterprises the need to carry out repairs in canteens, replace outdated technological equipment, and improve working conditions for workers.

Much time was devoted to hygienic training of workers in public catering, trade and food industry, because the health of the population depended on their knowledge in the field of sanitation and hygiene. It was very important to explain to people so that they would understand why the sanitary rules are written this way and what can happen if they are not followed.

I have encountered rare and unique cases of food poisoning. In 2000 In the Tyumen region, a case of nutritional-toxic paroxysmal myoglobinuria (Gaff, Yuksov, Sartlan disease) was registered - a rare disease that occurs among the population of fishing villages when consuming fish that, under certain conditions in reservoirs, acquire toxic properties. Since 1924 13 outbreaks of this disease were registered in the world, during which time 2,000 people were ill. In the Tyumen region, 26 cases of disease were registered.

The investigation into this outbreak is one of the positive examples of interagency cooperation. In addition to specialists from the sanitary service and medical institutions, scientists from Tyumen universities and research institutes, veterinary services, police officers, traffic police, and the media took part in eliminating the outbreak.

The measures taken made it possible to stop the outbreak and prevent deaths. Over the next 5 years, monitoring studies of water bodies, fish, and vegetation continued, and the conditions and causes of toxicosis were studied.

Food quality and safety have always been of particular concern. And to feel that you are in the ranks of those people who work to preserve and strengthen the health of the population is very important and responsible. In our specialty, the concept of “health” is not only the absence of diseases, but also good-quality drinking water and safe food products, safe learning and working conditions, effective preventive and health measures and much more.

Despite the fact that our main task is to monitor compliance with sanitary legislation, including the use of fines and other punitive measures, our profession remains humane, intellectual and necessary.

She connected her activities with the medical field on the advice of her mother, who graduated from medical school as a paramedic. She advised me to enter the Faculty of Sanitation and Hygiene. When accepting documents to the Rostov State Medical Institute, I was asked a question: why did I choose this faculty? She answered briefly: “I want to prevent the occurrence of infectious diseases.”

I immediately understood the importance of the profession, as I began working in rural areas. Rural areas differed sharply from urban areas in terms of sanitary and technical conditions, especially refrigeration equipment, high infectious diseases among animals such as tuberculosis, brucellosis, low welfare and insufficient literacy of the population.

From 1984 to 1986 she served as the chief physician of the SES, and then until 2005 she worked as the chief physician. She worked closely with executive authorities and other departments. At meetings and commissions, she showed the role and importance of the service, paid great attention to the organization of water supply, nutrition in school and preschool institutions, improvement and sanitary cleaning of the territory of the Abata region.

For me, the most valuable thing in my work is people. I always tried to be demanding, but patient and fair, paid great attention to young people, tried to pass on my experience to them.

I am constantly engaged in career guidance, thanks to which school graduates enter Tyumen Medical College and Omsk State Medical Academy. Three specialists, based on the results of their training, went to work for us in the territorial department.

The meaning of the work is very complex and multifaceted. It is important to build work on mutual cooperation with subjects. And only thanks to the understanding that we are all doing a common cause, the health of the population is preserved and strengthened.

I remember one interesting incident from work. In the village of Abatskoye there was once a dairy plant that produced a wide range of products: milk, butter, fermented milk products, the quality of which left much to be desired. One day, the head of the food hygiene department asked me the question: “Either you restore order there, or we will take tough measures against everyone!”

Arriving in the area, I very carefully prepared for the inspection, went to the dairy plant, identified many violations and decided to suspend the activities of the enterprise for 14 days. This was before the May holidays. The director of the dairy plant said that he could not afford to suspend work for such a long period, and that all violations, and there were more than twenty of them, would be eliminated by May 2. Imagine my surprise: when I arrived at the enterprise on May 2, I discovered that all violations had been eliminated. At the same time, the plant produced more than 2 tons of products per day, the set of premises was very large: workshops for whole milk powder, fermented milk products, butter shop, receiving department, laboratory, laundry, warehouses, refrigerators. And on May 5, specialists from the Department of Agro-Industrial Complex arrived in the area and, having visited the dairy plant, they were amazed at the cleanliness and order at the enterprise.

I decided to connect my activities with the medical field after graduating from school. The decision came spontaneously, without any persuasion from parents or friends. The profession attracted me with its humanism and diversity (there are many specialties of doctors). The fact that you need to study for at least 6 years was alarming. In other universities the duration of study was 5 years. While studying at the institute, I realized that it is simply impossible to comprehend everything, but the more you know, the more benefit you will bring to people.

I realized the importance of the profession as soon as I started working. He began his work as the chief state sanitary doctor of the Aromashevo Sanitary and Epidemiological Station. From the first day of work, I had to immediately solve the issues of vaccine prevention (the plan for vaccinating the population for many nosological forms was not implemented).

Later, I became more and more convinced of the significance of my chosen profession. Our profession is very socially significant, because we supervise precisely those factors that a person faces throughout his life: sanitary and epidemiological regulations in maternity wards, living conditions in kindergartens, schools, nutrition of the population, trade, working conditions, protection of consumer rights (and we are all life circumstances we become consumers), infectious and non-infectious morbidity.

I appreciate that as a result of my work (and my colleagues, accordingly, since it is simply impossible to work alone), people’s lives change for the better, they become more comfortable, the incidence of illness decreases, and working and living conditions improve.

I dreamed of becoming a doctor since childhood, but I didn’t think that I would work in preventive medicine.

You understand the significance of a profession when you see the positive results of your work, and, I believe, there are many of them - in water supply, learning conditions, and quality of food.

The people you work with are very important: the management and specialists of the Department provide support and assistance in resolving any issue. We have a very friendly team, you can rely on each employee.

The point of our work is that thanks to our service, conditions and quality of life become better.

Every day at work can be called interesting and memorable, as you meet new people and situations.

Daniil Kaganovich

Afisha's longtime friend and adviser, sanitary doctor Lavkalavka, worked at MosgorSES for 8 years. Passionate about fermenting and making alcoholic beverages, he produces natto, tempeh, bresaola, beer, and sake.

Situation in Russia

The requirements of regulatory documents in Russia are much higher than in Europe, and they practically provide for all possible problems. However, such redundancy also leads to some problems, preventing business from developing. On the other hand, few enterprises in Russia follow the laws; in most cases, sanitary hell is going on in the kitchens. So why not have such strict standards? True, if the chef does not see the need to follow what he considers stupid requirements, no one can force him to do this.

Most cafe and restaurant workers do not follow basic hygiene rules. And even if they took a course somewhere on this topic, they didn’t pay much attention to it. Because of this, terrible things happen in restaurant kitchens.

In fact, there are no mechanisms for prompt intervention on the part of Rospotrebnadzor, and we, as business representatives, do not have the opportunity to undergo an audit. That is, if we want to make sure that we comply with sanitary rules, we must either hire a sanitary doctor, as they did in Lavkalavka, or do nothing, because no one knows anything. I haven’t heard that there are courses anywhere that teach restaurateurs something like this. But you can just type into Google and study the documents.

And there is one more problem: Rospotrebnadzor, like any government structure, is quite inflexible. People of a specific type work there, and they are not very mobile. The controller’s consciousness is such that it is easier for him to say that “this is not possible.” Only if you start rocking him and asking: “What if this is how it is, what if it’s different,” then he will say that “this is possible.”

Existing standards

Some restaurateurs deliberately operate dishonestly, but most simply do not understand why different rules and logic apply to production and home cooking. What is normal at home is absolutely unacceptable in a restaurant, because in a restaurant you are responsible not only for yourself. Everyone is used to the fact that at home some product can remain in the refrigerator for several days, although this is unacceptable. In a restaurant, the flow of guests can reach 1000 people a day, and therefore the likelihood that someone will get poisoned is much higher. This is precisely why strict standards are needed, which help protect the kitchen from fools.

Yes, they are very outdated, however, to recycle them, you need to spend a lot of time and resources. It is necessary to involve people working in the industry and regulatory authorities in the dialogue. And many restaurant workers do not know or do not understand the requirements.

Sewage and kitchen

There is, for example, a seemingly strange regulation prohibiting the passage of sewer pipes under the ceiling of industrial premises. Everyone usually forgets about him. However, in my practice there was a case: in one of the premises of the restaurant there was a sewer pipe. There was a fire in the kitchen, and firefighters accidentally touched it with a crowbar while extinguishing it. As a result, the entire room was filled with feces. And it’s good that the restaurateurs were responsible and wrote it all off. But after this, many could simply launder the products and sell them so as not to lose money.

Windows are required

Or there is a standard - there must be windows in the kitchen, because any permanent workplace must have natural light. Light, of course, is important for a person, but formalism ruins everything. There are no standards for offices, but there are standards for computer classes. That is, in a room in which there is at least one computer, there must be windows. If they are not, then a very sensitive fine is issued. Only in Moscow in winter the daylight hours last for 4 hours, but in Murmansk there is none at all. And why, it turns out, are windows needed?

Unloading products

According to the law, unloading of food for restaurants and shops located in residential buildings must take place only from the end of the building, that is, where there are no windows. In many buildings there are simply no such ends, and in others they are in no way suitable for unloading products. On the other hand, there is also logic in this standard, because I can easily imagine a restaurateur who will unload at 7 am, waking up all the residents.

Egg production

There is an even more well-known norm regarding workshops: a restaurant must have a hot, cold, confectionery and root workshop (the room where they work with vegetables). If a catering establishment produces more than 300 kilograms of confectionery products per day, then it must be equipped with an egg beater consisting of three rooms: for storage, disinfection of eggs and preparation of egg mass. The requirement seems quite wild, but I know one sanitary doctor who, even at home, will not touch an egg without washing his hands after it, because there is always the threat of salmonellosis. An example from life: in one well-known regional restaurant, a cook came to work with clinical salmonellosis, prepared mayonnaise and left a container with it. No one cleaned it up, it stood overnight, and the next day the mayonnaise was served to the guests. The result is an outbreak of the disease. The restaurant was closed.

Major violations

Unfortunately, the main problem of public catering establishments is that they simply do not comply with primitive hygiene standards. Even the same "Revizorro", despite the fact that this is a show whose plots are made so that they are interesting to watch for the mass audience, shows a picture that is close to reality. Albeit rather one-sided. Indeed, there are a lot of expired products in restaurants, staff without medical records, or often they are fake. This is something that anyone who works in the field of hygiene and sanitation management faces. I will talk about the main violations of basic hygiene rules.

Sanitary clothing

Restaurant owners, and less often cooks, enter the kitchen without sanitary clothing. In the same paragraph, you can mention tied hair, earrings, and other jewelry. The logic in the law is not explained, it is simply a ban. Although here, of course, it is obvious why and why. Stones from jewelry can jump off and get into food, for example. At the same time, we see that these rules are often neglected.

Gloves

There is often talk about the questionable need to use gloves in the kitchen. Example: in restaurant A, the responsible management team and the manager strictly monitor hygiene; in restaurant B, the cooks may go to work with diarrhea and purulent diseases on their hands. How to choose here? I am ready to vouch for the cooks at Lavkalavka: you can take a sample of the flora from them, and everything will be fine. But, on the other hand, there are many cooks who simply do not wash their hands even after using the toilet. How can we not force people to use gloves? Gloves belong to sanitary clothing; there is no separate clause in the law for them.

Hand washing

The third is my favorite toilet: people don’t wash their hands after using the restroom. It often comes to the point of absurdity, they say that they are washing. And after the question “Where are the towels and soap?” They start laughing it off, saying, “Well, that’s all you see.” In one of the restaurants where I was invited to audit, I specifically stood at the door and listened for the sound of water from the tap. Some did not, resulting in scandal and dismissal. It’s the same with the use of telephones; it is, after all, the toilet book of our time. I saw the cook preparing a gingerbread, then they called him, he talked on the phone and put it on this gingerbread. The product is contaminated and should not be served.

Lack of markings on inventory

Here we have to make compromises. The fact is that according to the law, it is not enough to simply write “Meat”, “Vegetables” and so on with paint. It is necessary to cut or engrave it so that the inscription cannot be washed off. This, of course, is an outdated norm, because now you can buy knives with multi-colored handles and boards. Even Rospotrebnadzor employees understand the redundancy of this measure and usually do not pay attention to it. However, there must be inscriptions, since there are many reasons for this, one of the main ones being food allergies.

A restaurant guest may have a severe allergy, for example, to fish: the cook would cut fish and salad with one knife, and the guest may develop Quincke's edema. This is an absolutely true story. At home, you always know about such things and can make sure that there are no fish near your food. But it is impossible to do this in a restaurant, so it is necessary to separate the flows. Same thing with other inventory. If you clean both kitchens and toilets with the same mop, E. coli will spread throughout the kitchen.

Lack of labeling on products

It often happens that products are not labeled at all; for me, in this case, they are a priori expired. Or they only put the production date, but do not put the expiration date of the product. In addition, there are problems with the proximity of goods: meat should be stored with meat, fish with fish, and eggs generally separately. This standard is generally not met anywhere: there are not enough premises. Owners solve problems in different ways; most often they simply divide the refrigerator into sectors.

Also, production should not contain products without names on the label, because there are people who, for example, do not eat pork. Suppose the chef can distinguish it from beef or lamb by appearance, but other kitchen staff may be mistaken. In addition, there are now a lot of semi-finished products and products that cannot be identified at all by sight, so a situation may arise in which a guest is served something that he cannot eat at all.

Use of expired products

Often the use of expired products is not associated with a desire to save money. It’s just that many people don’t know the real expiration dates or deliberately ignore them: “The milk is sour, so I’ll make pancakes or cottage cheese with it.” There is also such a concept - extending shelf life. It is not allowed. A cook cannot buy sausage at the market, bring it to the kitchen, cut it in half, put the part in a vacuum bag and say that now this sausage lives not for a week, but for a month: this is a violation of sanitary rules. But people simply don’t know this.

Restaurateurs and chefs do not want to bully people, but they do not understand that they are not the only ones working in the kitchen and there is a human factor. Someone rearranged something - and now an expired product ended up on the guest's plate, although the chef did not count on it. A typical scary example happened a couple of years ago in the hospital: someone brought silicate glue and put it on the table, the nurse poured it into a more convenient glass bottle, another nurse thought it was eye drops and put it in the refrigerator. As a result, the doctor took a bottle and dropped glue into the patient’s eyes - the child became blind.

In general, when there is no independent control of a sanitary doctor, quality suffers. However, few businesses hire sanitary officers who can say unpleasant things. I don’t care about the company’s profit, but what mood will the boss and owner be in after I arrive? My only desire is to ensure that the products meet sanitary standards or at least are safe. When I arrive, I say that the kitchen is poorly organized and what fines there could be for this. And then the owner decides for himself whether he is ready to pay for it or whether it is better to do everything wisely. He may think that everything is clean, that his workers have medical certificates and that they don’t need to wear gloves. This is his personal business, and let him decide for himself what to pay the fine for.

Who checks and how

The inspecting sanitary doctor is not some official who is rooting for “United Russia” and wants to make money. Often these are ordinary young people who will not find fault with little things if the basic things are in order. If it is clear that the restaurateur is trying to make production safe, then most often a compromise can be found. You must understand that any official is a person who has a lot of limiting factors and very harsh bosses. If, for example, the prosecutor’s office has approved a complaint, then they cannot fail to process it, because otherwise questions about the corruption component will arise.

Much more problems for restaurants are caused by journalists and public organizations that come to restaurants under the guise of regulatory authorities. These citizens came to us five times: they behave rudely, but if they see legally savvy employees, they quickly leave under any pretext. Basically they pursue selfish goals. In Moscow, almost no one is involved in direct extortion; they use other schemes: if they find violations, they offer to use the services of their lawyer, which costs, say, 30,000 rubles. If they refuse, they threaten to write a complaint to Rospotrebnadzor.

Illegality of "Revizorro"

I have a twofold attitude towards “Revizorro”, Elena is such a Robin Hood who does a good deed, but using illegal methods. I looked at the material on Dozhd related to Odessa-Mama, in which the film crew was shown as fighters against everything bad. Unfortunately, no one wants to understand how things really were.

In fact, the program’s journalists are violating the law, since, according to the media law, they have the right to be freely present only in public premises, and the kitchen is not one of them. It is also not known for certain what the situation is with their medical records. True, I think everything is in order there, otherwise it would be too absurd. However, a restaurant that allows itself to feed its guests expired products is itself in a very serious violation. And I believe that law enforcement agencies should deal with him.

I tell my employees that if you do not want to undergo this “test”, be a law-abiding citizen. There is no need to grab anyone by the hands and lock them in the refrigerator, we do not limit anyone’s freedom. We simply stop our activities and file a lawsuit against the TV channel: for lost profits, for insulting our honor and good name. We begin to fight them in completely legal ways, and we absolutely do not care what “Revizorro” discovers or does not discover.

Broadcast with co-owner of the Odessa-Mama restaurant Tatyana Melnikova on the Dozhd TV channel about the most discussed episode of the Revizorro program last week

A few more questions for Revizorro

The second controversial point is the instrumental research methods: nitrate tester, fat analyzer and luminoscope - we do not know whether they are accredited or not.

My favorite example is using a household nitrate tester, which she sticks in everything she can. Firstly, this device has a very high error - 30%. Secondly, it does not measure nitrate content, but electrical conductivity, and this may also depend on other salts. Thirdly, not all products have legally prescribed standards; for grapes, for example, there are none. An interesting story with tomatoes: if they are grown in the ground, they can contain up to 150 mg/kg, and if in a greenhouse - 300. The difference is almost twofold - simply due to different growing technologies.

At Lavkalavka, Elena Letuchaya checked the meat, the tester showed normal values, however, if it showed excesses, we would go to court, since we are confident in the quality of our products. In the summer, during the watermelon season, we constantly receive complaints that the permissible values ​​of nitrates in them are exceeded. Somehow I decided to check this and took the watermelon to a licensed laboratory, where the tester costs not 6,000 rubles, but 30,000 euros. It measures not only resistance, but does a real molecular analysis, including the mass of the watermelon. As a result, it turned out that the household device showed a dosage several hundred times higher.

On the positive side, I think this program provides incentives to restaurateurs and chefs, and also conveys information to regulatory authorities. It should be noted that Elena Letuchaya never gets involved in things that do not concern her. And on the one hand, she is, of course, wrong, but on the other, I cannot say whether this phenomenon itself is good or bad. Because I know for sure that a huge number of restaurants violate the law, and Rospotrebnadzor simply does not have the legal ability to control them: inspections do not take place unless there is a complaint.