Food Law for Restaurants in Switzerland

Obligations of Restaurants

Restaurants in Switzerland are subject to strict food law obligations covering hygiene, consumer information and self-supervision.

Operating Licence

Operating a restaurant requires a cantonal licence. Conditions vary by canton but generally include requirements regarding premises, staff training and compliance with hygiene standards.

Self-Supervision

Every restaurant must implement a self-supervision system adapted to its activity, including:

1. Good hygiene practices
2. Temperature controls and cold chain monitoring
3. Cleaning and disinfection plans
4. Staff hygiene training records

Allergen Declaration

Since the revision of the FIFO, restaurants must inform customers about the 14 mandatory allergens present in their dishes. This information may be provided orally, provided the staff is trained and a written document is available upon request.

Traceability

Restaurants must be able to trace the origin of the products they use. Delivery notes and invoices must be kept for traceability purposes.

Official Inspections

Cantonal food inspectors carry out regular and unannounced inspections. The results may be published in some cantons (e.g. Zurich publishes inspection results of restaurants).

Penalties for Non-Compliance

Non-compliance may result in warnings, fines, temporary closure or, in serious cases, criminal prosecution. Persistent hygiene violations may lead to revocation of the operating licence.