Food Hygiene in Businesses in Switzerland

Food Hygiene Requirements

The Hygiene Ordinance (HyO) sets the minimum hygiene requirements for all businesses that manufacture, process or distribute foodstuffs in Switzerland.

Self-Supervision Obligation (Art. 7 FSDA)

Every food business must implement a self-supervision system appropriate to its activity. This system includes good hygiene practices (GHP) and, for high-risk businesses, a HACCP plan (Hazard Analysis Critical Control Points).

The HACCP System

HACCP is a systematic method for identifying and controlling food hazards. It is based on seven principles:

1. Hazard analysis
2. Identification of critical control points (CCPs)
3. Establishment of critical limits
4. Implementation of a monitoring system
5. Corrective actions
6. Verification
7. Documentation

Traceability (Art. 10 FSDA)

Art. 10 FSDA requires every food business to guarantee traceability of foodstuffs. Businesses must be able to identify their suppliers and customers ("one step forward, one step back" principle).

Official Inspections

Cantonal chemists carry out regular inspections of food businesses. In cases of non-compliance, they may order:

1. Corrective measures with a deadline
2. A ban on placing products on the market
3. Product recall
4. Temporary closure of the establishment

Staff Training

The HyO requires that personnel handling foodstuffs receive adequate hygiene training appropriate to their duties.