Key Benefits:
On 23 November 2005 (State 1 Er January 2014)
The Federal Department of the Interior (DFI),
Having regard to art. 4, para. 2, 26, para. 2 and 5, and 27, para. 3, of the Ordinance of 23 November 2005 on foodstuffs and common objects (ODAlOUs) 1 ,
Stops:
1 This order specifies foodstuffs of animal origin, in particular meat, fish, milk, eggs and honey and their derived products, and lays down the requirements as well as the labelling requirements relating thereto.
2 Also deemed to be foodstuffs of animal origin are bivalve molluscs, echinoderms, tunicates and live marine gastropods for human consumption as well as other animals intended for preparation in sight Be returned alive to the consumer.
3 Animal fats and cretons are governed by the DFI Ordinance of 23 November 2005 on edible oils and fats and their derivatives 1 .
4 The hygiene requirements for foodstuffs of animal origin are defined in the Hygiene Ordinance of 23 November 2005 on hygiene 2 .
1 RS 817.022.105
2 RS 817.024.1
Only the following animal species are permitted for the production of foodstuffs:
1 In the case of food of frozen animal origin, up to the stage at which a foodstuff is labelled in accordance with the Food Labelling and Advertising Ordinance of the DFI of 23 November 2005 (OEDAl) 1 , the person responsible for a food establishment must ensure that the following information is made available to the establishment of the food sector to which the foodstuff is delivered and, on request, the authority Competent:
2 When a foodstuff is made from raw materials with different dates according to the let. A to e, the oldest dates must be kept available.
3 The choice of the form in which the information is to be kept is the responsibility of the supplier.
1 RS 817.022.21
1 Meat means all edible parts of the body of animals belonging to the species listed in art. 2, let. A to e. 1
2 Fresh meat means meat that has not undergone any conservation treatment other than refrigeration, freezing or freezing, including processed meat in vacuum or under controlled atmosphere. 2
2bis Hashed meat means boneless meat, reduced in pieces by hashing and containing less than 1 % salt. 3
3 Prepared meat means fresh meat, including meat which has been reduced into fragments, to which foodstuffs, condiments or additives have been added or which have undergone insufficient processing in order to Modify the fibrous structure of the muscles and remove the characteristics of the fresh meat. Ground meat is treated as meat preparations when it contains 1 % salt and more. 4
4 Meat-based products are processed products resulting from the processing of meat or the processing of processed products, so that the cutting surface at heart makes it possible to see the disappearance of the Fresh meat characteristics. 5
5 Skeletal muscles of mammals and birds include muscle attached to bones, including adipose tissue and connective tissue that adhere to it. The diaphragm and the masseters are part of it; the heart, tongue and muscles of the head (except the masseters), the carpal and tarsal joints, and the tail are not included.
6 The organs of the thoracic, abdominal and pelvic cavities are the organs of the viscera.
7 The provisions on meat shall apply by analogy to the blood of animals belonging to the animal species referred to in Art. 2, let. A to e.
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
2 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
3 Introduced by ch. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
4 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
5 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
1 The following animal parts shall not be allowed to be processed into foodstuffs or to the consumer:
2 The use of parts of carcasses referred to in s. 179 D And 180 C The order of 27 June 1995 on epizootic diseases 2 To make gelatine, tallow and tallow-based products and to obtain amino acids and peptides.
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
2 RS 916.401
1 Ground meat and meat preparations must be made exclusively from compound meat:
2 Excluded are:
3 Meat preparations of which it is obvious that they can be consumed only after having been hot-treated can also be made from:
4 The responsible person ensures that the ground meat meets the requirements of Schedule 1 A . 1
1 Introduced by ch. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
The stomachs, bladders and hose can be used only:
1 Mechanically separated meat means the product obtained by the removal of meat from bones covered with flesh after the bone or poultry carcasses, using mechanical means resulting in the destruction or modification of the meat. Fibrous structure of muscles.
2 The mechanically separated meat must be obtained exclusively from meat within the meaning of s. 3, para. 1.
3 Excluded are the following:
4 Art. 179 D , para. 5, and 180 C , para. 5, of the order of 27 June 1995 on epizootic diseases 1 Are reserved.
5 The calcium content of mechanically separated meat must be:
1 RS 916.401
2 Introduced by ch. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 The specific name of meat, meat preparations and meat products must include:
2 If a product cannot be classified in one of the product groups referred to in par. 1, let. B, indicate the manufacturing technology or the nature of the treatment.
3 In the specific name of meat preparations and meat products, the non-standard ingredients which are not common must also be indicated.
4 Instead of the specific name referred to in para. 1, the following names are admitted as a specific name only for meat products and meat preparations cited below: boudin, cream pudding, dried meat of Grisons, cervelas, cheese from Italy (peasant or deli), sausage to roast calf, gendarme, sausage in the liver, sausage of Lyon, mortadella, raw bacon, raw ham, salami (Milano, Nostrano, Varzi), ham (peasant, from behind cooked, cooked to bone, model), schüblig, sausage to roast pork, Dried meat of Ticino, dried meat of Valais, sausage of Vienna. 2
5 The reference to the animal species is not necessary in the case of meat products and meat preparations consisting exclusively of beef or pork and in the case of the usual names referred to in para. 4. 3 If the specific name refers to one of these two species of animals, the meat part of the species mentioned must be more than 50 % of the mass of the meat incorporated into the product. 4
6 For meat products and meat preparations which give the impression of being made of a whole piece of meat but which, in reality, consist of different pieces linked together by various ingredients, including additives or Of food enzymes or other processes, the specific name must be supplemented by the words'reconstituted meat'. 5
1 New content according to the c. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
2 New content according to the c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2019 ).
3 New content according to the c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2019 ).
4 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
5 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
1 Ingredients for meat preparations and meat products should be listed as follows in the list of ingredients:
2 The treated stomachs, bladders and intestines must be declared with the reference to the animal species of which they are derived.
3 Sausage hoses must be indicated in the list of ingredients as follows:
4 The packagings and packings of the following foodstuffs must bear a statement indicating that these products must be fully cooked before being consumed: 5
5 Packages and packings containing meat, meat preparations or meat products which are not intended to be supplied to the consumer must be dated in accordance with art. 12 and 14 OEDAl 7 . The minimum retention period or consumption limit date may be replaced by: 8
6 For meat and meat products, smoking, seasoning, marinade and coating with breadcrumbs are not considered to be sufficient treatment or sufficient processing within the meaning of s. 15, para. 3, OEDAl.
7 Packaged meat packagings and packings shall bear the following information in accordance with Annex 1 A :
8 Appropriate measures ensure that meat within the meaning of s. 31, para. 2, let. B, of the order of 23 November 2005 concerning the slaughter of animals and the control of meat 11 , having not been examined for the research of trichinae, as well as meat preparations or meat products derived from them, is intended solely for the Swiss market. When handing over to the consumer, their packagings and packings shall be fitted with a square shape mark on which the reference "only CH" is indicated. Meat products available for self-service sales must also be marked in this way. 12
9 A reference to hygiene or a clear reference to it shall be affixed to the packagings and packings of fresh poultry meat and preparations based on poultrymeat in the same field of view as the Specific naming. It must specify:
10 Meat products and meat preparations which are manufactured with the addition of the enzyme transglutaminase must be marked "Not suitable for persons with coeliCzechoslovakia". This applies only to products which have not undergone heat treatment and which, in accordance with the intended use, do not need to be heated before consumption. Meat preparations and meat products sold in bulk must be marked. 14
1 Indication of the animal species.
2 Indication of the animal species.
3 Indication of the animal species.
4 Indication of the animal species.
5 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
6 New content according to the c. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
7 RS 817.022.21
8 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
9 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
10 Introduced by ch. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
11 RS 817.190
12 Introduced by ch. I of the O of the DFI of 15 Nov. 2006 ( RO 2006 4949 ). New content according to the c. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 (RO) 2008 6037).
13 Introduced by ch. I of the O of the DFI of 15 Nov. 2006 ( RO 2006 4949 ). New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 (RO) 2013 4969).
14 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
Meat, meat preparations and meat products which are labelled according to Art. 9, para. 8, cannot be exported to the following countries: 1
1 New content according to the c. I of the O du DFI du 13 oct. 2010, effective from 1 Er Nov 2010 ( RO 2010 4637 ).
Gelatin is a natural and soluble protein, gelling or not, obtained by partial hydrolysis of collagen produced from animal skins, tendons, nerves and bones.
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 The gelatin can only be produced from the following raw materials:
2 The raw materials listed in para. 1, let. A to e must come from:
3 The use of hides and skins, which are not intended to be used as food or which have been the subject of a tanning operation, is prohibited.
4 Food gelatin must have a protein content equal to or greater than 84 % mass.
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
2 RS 916.401
3 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
Collagen is a protein based product derived from bones, skins, pelages and animal tendons.
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 Collagen intended for use in foodstuffs can only be produced from the following raw materials:
2 Moreover, the provisions of Art. 11, para. 2 and 3, are applicable.
1 RS 916.401
2 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
1 The packaging and packaging of gelatine must bear the words'Food gelatine' and the date of minimum shelf-life .
2 The collagen intended for consumption shall bear the words "Collagen suitable for human consumption" and the date of manufacture.
1 New content according to the c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2019 ).
1 Bivalve molluscs are lamellibrate molluscs that feed, by filtration of water, from small living organisms.
2 Live bivalve molluscs must have the following freshness and viability characteristics:
3 Unit packages of live bivalve molluscs intended for the consumer must be closed until they are delivered to the consumer.
4 Oysters must be packed or packed in a hollow valve below.
1 Repealed by c. I of the O of the DFI of 26 Nov 2008, with effect from 1 Er Jan 2009 ( RO 2008 6037 ).
1 Live bivalve molluscs, live echinoderms, live tunicates and live marine gastropods must bear an indelible label and identification mark. The label must indicate, in addition to the identification mark, the following indications:
2 The date of the minimum retention period may be changed to "These animals must be alive at the time of purchase".
3 Labels affixed to packaging and packaging of live bivalve molluscs which are not packed in units delivered directly to the consumer must be kept at least 60 days by the retailer after the split Of the batch content.
1 New content according to the c. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
1 Fish products are defined as:
2 A fresh fishery product means any fishery product that is not processed, whole or prepared, including products packaged in vacuum or under controlled atmosphere. Fresh fishery products must be preserved without any other treatment other than refrigeration.
3 A prepared fishery product means any non-processed fishery product that has undergone an operation that changes its anatomical integrity, such as evisceration, etching, slicing, thread or hashing.
4 The processed product of the fishery is any fishery product obtained from fresh, prepared or processed fishery products. 1
1 New content according to the c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2019 ).
1 The specific name of fishery products must include:
2 In the specific name of fishery products, ingredients other than fish that are not common must be indicated in addition. 3
3 For fishery products which give the impression of being made of a whole piece of fish but which, in reality, consist of different pieces linked together by various ingredients, including food additives or enzymes or Other processes, the specific name must be supplemented by the reference to "reconstituted fish". 4
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
2 New content according to the c. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
3 Introduced by ch. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
4 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
1 The labelling of fishery products should include information on the method of production (capture at sea or in inland waters or livestock). This requirement does not apply to small quantities of products delivered directly to consumers either by fishermen or producers of aquacultures.
2 Fishery products processed in accordance with s. 42 of the EDFI Ordinance of 23 November 2005 on hygiene 2 Must be accompanied, when placed on the market, by a certificate from the manufacturer indicating the type of treatment to which they have been subjected. The exception is direct delivery to the consumer.
3 Fresh, prepared, frozen or processed fishery products from the family Gempylidae , including Ruvettus preti O Sus And Lepidocybium flavobrunneum , can be placed on the market only packaged or packaged. 3 Their labelling must:
4 The fishery products that are manufactured with the addition of the enzyme transglutaminase must be marked "Not suitable for persons with coeliCzechoslovakia". This applies only to products which have not undergone heat treatment and which, in accordance with the intended use, do not need to be heated before consumption. Fishing products sold in bulk must be marked. 4
1 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ). See also disp. And trans. Of this mod. At the end of the text.
2 RS 817.024.1
3 New content according to the c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2019 ).
4 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
1 Fishery products containing biotoxins such as ciguatoxin or paralytic muscle toxins should not be placed on the market.
2 Exceptions are fishery products derived from bivalve molluscs, echinoderms, tunicates and marine gastropods, to the extent that they meet the requirements of Regulation (EC) No O 853/2004 1 . 2
3 Unprocessed fishery products belonging to the following categories of species are considered unfit for human consumption when the organoleptic assessment casts doubt on their freshness and control Chemical shows that the total volatile basic nitrogen (ABVT) limits are exceeded:
1 R (CE) n O 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for foodstuffs of animal origin, OJ L 226, 25.06.2004, p. 22.
2 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
3 Introduced by ch. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
Terrestrial gastropods of the following species are accepted as foodstuffs:
1 Frog legs are the posterior parts of the body of the species Rana (family of Ranid ).
2 They must be sectioned transversely on the back of the forelimbs, eviscerated and trimmed.
The specific name of the snails and frog legs should include the reference to the animal species.
1 New content according to the c. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
1 Milk is the product of the complete trafficking of one or more cows on a regular basis. 1
2 Raw milk is a milk which has not been heated to more than 40 ° C or subjected to treatment having equivalent effect.
3 The milk is deemed to be ready for consumption if it has been subjected to treatment within the meaning of s. 49 of the Hygiene Ordinance of 23 November 2005 on hygiene 2 .
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
2 RS 817.024.1
1 The fat content of consumer-ready milk must meet the following requirements:
2 The adjustment of the fat content may only be made by adding or removing cream or by mixing with milk with a different fat content.
3 Milk can be homogenized.
1 Introduced by c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
Whole milk must:
1 Ready-to-eat milk can be enriched with essential or physiologically relevant substances within the meaning of s. 18 ODAlOUs; except whole milk.
2 Milk-enriched milk must have a lactic protein content equal to or greater than 38 g per kilogram. Milk can only be enriched with lactic proteins. The prior withdrawal of lactic proteins is not allowed.
3 The lowering of the lactic protein content is not allowed.
4 The conversion of lactose into glucose and galactose is permitted to reduce the lactose content in milk.
1 The specific names of consumer-ready milk are governed by Art. 27, para. 1.
2 Whole milk within the meaning of s. 27, para. 1, let. A, may also carry a statement such as "natural fat content".
1 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
1 For ready-to-eat milk, the indications required for art. 2 OEDAl 2 Shall be supplemented by the following:
2 The indication referred to in the letter. B must be mentioned near the specific name.
1 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
2 RS 817.022.21
3 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
1 Where raw milk is pre-packaged, the indications required for s. 2 OEDAl 1 Shall be supplemented by the following:
2 If raw milk is presented for sale in bulk, the retailer is required to inform consumers that raw milk is not ready for consumption and must be heated to at least 70 ° C prior to consumption. It is also required to inform them about the duration and the conditions for the conservation of raw milk.
1 RS 817.022.21
2 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
3 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
4 Introduced by c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 Dairy products are products obtained by processing milk or by further processing of milk products and which may contain specific ingredients and additives according to processing processes and products.
2 The specific provisions for each product are reserved.
Dairy products may contain a maximum of 300 g of unlacted ingredients per kilogram. Unlaced ingredients should not be used to replace all or part of the milk components.
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 For dairy products, the indications required by s. 2 OEDAl 1 Shall be supplemented by the following:
2 The labelling rules for each product are reserved.
3 In the case of products not exceeding 20 g per unit and packaged in multiple packaging, the indications referred to in paras. 1 and 2 as well as s. 2, para. 1, OEDAl may appear on multiple packaging. Except for the particulars referred to in Art. 2, para. 1, let. A, n and o, OEDAl.
4 Dairy products manufactured from raw milk referred to in s. 26, para. 2, and whose production process does not involve heat treatment or physical or chemical treatment, must be declared "raw milk". 3
5 The reference to specific microorganisms used in manufacturing is permitted only if the concentration in the finished product is at least 1 million colony-forming units (CFU) per gram. 4
1 RS 817.022.21
2 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
3 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
4 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 Cheese is a product obtained from milk, which has been separated from the whey by the action of the rennet, other coagulants or processes. Depending on the type of product, it may be subject to further processing or refining.
2 Unrefined cheese or fresh cheese is a consumer-ready cheese immediately after its manufacture, such as cheeses such as séré, mozzarella, cottage cheese, curd of fresh cheese, mascarpone.
3 Refined cheese is a cheese that is deemed to be ready for consumption only after being refined for a specified period of time under defined conditions, such as cheeses with flowered crust, washed rind, dry or refined crust No crust.
4 In addition to s. 37, only milk constituents may be added in the manufacture of refined cheese.
1 Are allowed for the manufacture of cheese:
2 Are allowed to confer some degree of sapidity:
3 The following are admitted for the care of cheeses:
1 New content according to the c. I of the O du DFI du 13 oct. 2010, effective from 1 Er Nov 2010 ( RO 2010 4637 ).
2 RS 817.022.110
3 New content according to the c. I of the O du DFI du 13 oct. 2010, effective from 1 Er Nov 2010 ( RO 2010 4637 ).
4 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
5 Introduced by ch. I of the O du DFI du 13 oct. 2010, effective from 1 Er Nov 2010 ( RO 2010 4637 ).
1 Depending on the fat content of the dry extract (MG/ES), the following categories of cheese are distinguished:
A. |
Dual-cream cheese |
At least 650 g/kg; |
|
B. |
Cream cheese |
550 to 649 g/kg; |
|
C. |
Fatty cheese |
450 to 549 g/kg; |
|
D. |
Cheese three-quarters fat |
350 to 449 g/kg; |
|
E. |
Half-fat cheese |
250 to 349 g/kg; |
|
F. |
Quarter-fat cheese |
150 to 249 g/kg; |
|
G. |
Lean cheese |
Less than 150 g/kg. |
2 For refined cheese, according to the moisture content of the degreased cheese (tefd), the following categories of consistency are distinguished:
A. |
Extra-hard paste |
Up to 500 g/kg; |
|
B. 1 |
Hard pulp |
More than 500 and up to 540 g/kg; |
|
C. 2 |
Mid-hard dough |
Over 540 and up to 650 g/kg; |
|
D. |
Soft paste |
More than 650 g/kg. |
3 For unrefined cheese (fresh cheese), the tefd must not exceed 880 g/kg. For the curd of fresh cheese, it must be more than 880 g/kg, but not exceeding 890 g/kg.
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
2 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
Cheeses registered under an appellation of origin or a protected geographical indication within the meaning of the Ordinance of 28 May 1997 on PDO and PGI 2 Are also subject to the specific requirements of the specifications laid down.
1 New content according to the c. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
2 RS 910.12
1 In place of the specific name, cheeses may bear a name of cheese. Appellations of origin, indications of source and designations of origin shall be considered as such.
2bis Any designation of source must be accompanied by the specific denomination 'cheese'. 2
3 Cheeses bearing a fancy name or non-protected name must bear the specific denomination "cheese".
4 The particulars required by Art. 2 OEDAl 3 Shall be supplemented by the following:
5 The indication "based on thermisé milk" may be used if the milk used in the manufacture of the cheese has been heated to a temperature above 40 ° C and less than 72 ° C for at least 15 seconds and has a positive reaction to the Phosphatase test. 8
5bis The indication "pasteurized" or "pasteurized milk" may be used if, at any given time in the manufacturing process, the milk or mass implemented for the manufacture of the cheese has been pasteurized within the meaning of s. 49, para. 1, let. Of the Ordinance of the DFI of 23 November 2005 on hygiene 9 . 10
5ter By derogation from para. 4, let. E, if the whole milk used in the manufacture of cheese is raw milk within the meaning of s. 26, para. 2, it can be mentioned in an appropriate manner. 11
6 Instead of the reference to the fat content provided for in Art. 35, para. 1, let. A, reference is made to the category of fat content with its designation referred to in s. 38, para. 1, as a percentage of the fat content of the dry extract (MG/ES). 12
1 Repealed by c. I of the O of the DFI of 26 Nov 2008, with effect from 1 Er Jan 2009 ( RO 2008 6037 ).
2 Introduced by ch. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
3 RS 817.022.21
4 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
5 Repealed by c. I of the O of the DFI of 15 Nov 2006, with effect from 1 Er Jan 2007 ( RO 2006 4949 ).
6 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ). See also disp. And trans. Of this model at the end of the text.
7 Repealed by c. I of the O du DFI of 7 March 2008, with effect from 1 Er April 2008 ( RO 2008 1009 ).
8 New content according to the c. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
9 RS 817.024.1
10 Introduced by ch. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
11 Introduced by ch. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ). See also disp. And trans. Of this mod. At the end of the text.
12 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
The following substances are allowed for the stamping of cheeses:
1 [ RO 2005 6191 . RO 2007 2977 art. 7]. See currently O of June 22, 2007 (RS 817.022.31 ).
1 Grated cheese and cheese blends for the fondue, cheese quiche and other similar products can only contain cheese. 1
2 It is forbidden to grate the cheese crust and incorporate it into the mixture.
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 Cheese preparations are cheese-based products with added ingredients.
2 The share of cheese must be greater than 500 g per kilogram.
1 The ready-to-use fondue is a product obtained from cheese and other ingredients, under the action of heat and an emulsification process.
2 It shall have the following composition characteristics:
1. |
The ready-to-use fondue, cream category |
At least 500 g/kg, |
|
2. |
The job-ready fondue, fat category |
400-499 g/kg, |
|
3. |
The ready-to-use fondue, half-fat category |
200-399 g/kg; |
3 Cheese chips are a product made from cheese, starch and possibly other ingredients. The dry extract must be equal to or greater than 950 g per kilogram, of which at least 600 g per kilogram must come from the dry extract of the cheese.
1 Fold cheese and processed cheese spreads are products obtained by smelting and emulsifying cheeses, under the action of heat and, as a general rule, of cast iron salts.
2 For the manufacture of melted cheese and processed cheese, the following products may be used in addition to cheese:
3 The dry extract (ES) of the finished product must come from at least 750 g per kilogram of the dried extract of the cheese.
4 The fat content of the dry extract (MG/ES) must correspond to that of the variety of cheese referred to in the denomination.
5 Depending on the fat content of the dry extract (MG/ES), the dry extract shall be as follows:
Category by fat content |
Minimum MG/ES content in g/kg |
Minimum ES molds ES in g/kg |
Cheese cheese spreads minimum ES in g/kg |
Double cream |
650 |
530 |
450 |
Cream |
550 |
500 |
450 |
Bold |
450 |
500 |
400 |
Three-quarters fat |
350 |
450 |
400 |
Half-fat |
250 |
400 |
300 |
Quart-Bold |
150 |
400 |
300 |
Lean |
Less than 150 |
400 |
300 |
6 The dry extract (ES) must be:
7 For processed cheese and tartiner cheese whose name includes the name of a variety of cheese, only the following products may be used, in addition to cheese:
8 The composition must meet the following requirements:
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 Molecus cheese preparations consist of melded cheese and ingredients.
2 The dry extract of the finished product must be at least 500 g per kilogram of the dry extract of the cheese.
3 Depending on the fat content of the dry extract (MG/ES), the finished product must have the following dry extract content:
1 In addition to the indications required by Art. 35, para. 1, the ingredients or processes used to confer a degree of sapidity on the part of cheese, such as spices, aromatic herbs, smoking, spirits or other ingredients, should be mentioned.
2 In the case of melted cheese, processed cheese and processed cheese preparations, the category of fat content or the minimum fat content of the dry extract (MG/ES) may also be indicated in accordance with Art. 45, para. 5, instead of the fat content required by s. 35, para. 1, let. A.
3 In the case of cheese preparations, it is also possible to indicate the category of fat content, as reported on the part of cheese, in accordance with art. 38, para. 1, instead of the fat content required by s. 35, para. 1, let. A.
1 The cream is the rich part of milk fat, which is obtained by physical separation. The dry matter shall be equal to or greater than 85 g per kilogram in the non-fat lactic part. 1
2 For stabilisation, cream can be enriched by 30 g per kilogram, at most, of milk constituents.
3 The fat content categories are as follows:
4 Sour cream (including fresh cream) is a heat-treated cream, acidified with appropriate microorganisms.
5 Thickened cream is a cream modified with thickening agents until a consistency is obtained to allow the spread. It is defined by analogy according to paras. 1, 2 and 4.
1 New wording of the sentence as per c. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
1 The specific names of the cream must comply with Art. 48, para. 3.
2 When the raw cream is pre-packaged, the particulars required for the art. 2 OEDAl 2 Shall be supplemented by the following:
3 If the raw cream is presented for sale in bulk, the retailer is required to inform consumers that the raw cream is not ready for consumption. It is also required to inform them of the duration and conditions for the conservation of raw cream.
1 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
2 RS 817.022.21
1 Butter is a water-type emulsion in milk fat. Only the raw materials referred to in s. 51 can be used in the manufacture of butter. The addition of salt is allowed.
2 Tartinate dairy fats (including butter three-quarters fat and butter half-fat) are products in the form of a solid and malleable emulsion, mainly of water type in fat, derivatives Exclusively milk or certain milk products whose fat is the essential value; other substances necessary for their manufacture may be added, provided that they are not used to replace all or part of the milk Milk constituents. 1
3 Butter preparations are mixtures of butter and ingredients that significantly alter the organoleptic properties of butter.
4 Dehydrated butter is a butter-based product which, apart from the milk fat, contains only traces of lactic and water components.
5 The butter fractions are products obtained from butyric fat, whose melting characteristics have been modified using physical processes.
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 The butter of sweet cream is butter made exclusively from cream.
2 Acidified butter is butter made:
1 The milk fat content shall be in accordance with the following provisions:
A. |
Butter |
Min. 820 g per kilogram |
|
B. |
Three-quarters fat butter |
Min. 600 g and max 620 g per kilogram |
|
C. |
Half-fat butter |
Min. 390 g and max 410 g per kilogram |
|
D. |
Salted butter |
Min. 800 g per kilogram |
|
E. |
Butter-based preparations |
Min. 620 g per kilogram |
|
F. |
Dairy fat to spread: |
|
2 Butter and butyric fat must meet the requirements set out in Schedule 5.
3 The salted butter must not contain more than 20 g of edible salt per kilogram.
1 The following specific names shall be used:
2 The specific name of milk milk fat must be supplemented by the indication of the fat content per cent.
3 The specific denominations of butter and milk fat should be supplemented by the indication 'unpasteurised' if these products have been manufactured from raw materials or ingredients not subject to treatment With heat.
4 Butter referred to in s. 52, para. 1, let. A, may also be referred to as "milk cream butter", "fresh cream butter" or "acidified butter" if it is obtained from the corresponding raw materials. The name "whey cream butter" can be used if butter is obtained from a mixture of milk cream and whey cream.
5 The butter of whey cream made in a cheese can be referred to as "cheese butter".
7 For the manufacture of foodstuffs whose specific name includes the term butter (p. Ex. Butter cookies, butter margarine), all types of butters (al. 1, let. A to c) may be used as ingredients.
8 Butter three-quarters fat may also be referred to as "butter with reduced fat" or "light butter" and butter half-fat "butter with low fat content", "light butter" or "butter light".
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
2 Repealed by c. I of the O du DFI of 7 March 2008, with effect from 1 Er April 2008 ( RO 2008 1009 ).
1 In addition to the indications required for art. 35, para. 1, the words "Keep out of light" should be added.
2 In the case of the addition of salt to butter, butter three-quarters fat, half-fat butter or dairy fats to be spreadable, the salt content must be indicated in percent in the list of ingredients.
3 For fractions of butter, the melting point corresponding to the translucent state must be indicated in degrees Celsius, in the immediate vicinity of the specific denomination.
1 Slow milk (fermented milk) is obtained by fermentation of milk with appropriate microorganisms.
2 Acidified milk is obtained by adding appropriate acidifying agents.
3 The milk fat content is governed by the provisions applicable to the yogurt.
4 For acidified milk, it is necessary to indicate the nature of the hot treatment implemented after lactic fermentation.
1 Yogurt is obtained by fermentation of milk with Lactobacillus delbrueckii ssp bulgaricus And Streptococcus thermophilus .
1bis Yogurt based on other ferments is obtained by fermentation of milk using Streptococcus thermophilus And harmless strains of Lactobacillus Sp E Sings . 1
2 The bacteria referred to in para. 1 and 1 Bis Must reach at least 10 million colony-forming units per gram of finished product. 2
3 Yogurt may also contain other suitable microorganisms.
4 The fat content of the milk shall be:
5 For partially skimmed yogurt and cream yogurt, the fat content must be indicated in percent mass, in the immediate vicinity of the specific denomination. The indication of the fat content relates to the lactic part.
1 Introduced by ch. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
2 New content according to the c. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
1 Yogourts within the meaning of s. 56, para. 1, must bear the name "yogurt".
2 Yogourts from other ferments within the meaning of s. 56, para. 1 Bis , must bear the name "yogourt" supplemented by a term to adequately describe the nature of the modification induced in yogurt by specific Lactobacilli (p. Ex. "Sweet yogurt").
1 Introduced by ch. I of the O of the DFI of 26 Nov 2008, in force since 1 Er Jan 2009 ( RO 2008 6037 ).
1 Kefir is obtained by fermentation of milk. A lactic fermentation is added an alcoholic fermentation by means of yeast.
2 Kefir must contain at least 1 million colony-forming lactic acid bacteria and 10 000 viable yeasts per gram of finished product.
3 The milk fat content is governed by the provisions applicable to the yogurt.
1 Buttermilk (sweet buttermilk) is the residual liquid in the transformation of non-acidified cream into butter.
2 It shall contain at least 80 g non-fat lactic dry matter per kilogram.
3 The acid buttermilk is the residual liquid from the transformation of acidified cream into butter. It can also be obtained by microbial acidification, from mild buttermilk.
4 It shall contain at least 80 g non-fat lactic dry matter per kilogram.
5 The non-fat lactic dry matter content can be increased by concentration from buttermilk and acid buttermilk.
1 The whey (sweet whey, whey) is the liquid obtained after the coagulation of milk when making cheese or casein.
2 The aciated whey is the whey whose lactose has been fully or partially fermented with lactic acid under the influence of appropriate microorganisms.
3 The acidified whey is obtained by adding appropriate acidifying agents.
4 The demineralized whey is whey of which all or part of the mineral salts have been subtracted by appropriate processes. 1
1 Introduced by ch. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 The whey cheese is a product obtained:
2 The removal of liquid prior to acid precipitation of milk is allowed.
3 The whey cheese obtained by concentration can be added sugar.
4 Coagulation-obtained whey cheese must have the following composition characteristics:
5 The unrefined whey cheese is consumable immediately after its manufacture, the refined whey cheese and the refined lean-milk cheese are consumable only after a specified maturation time.
6 The following technological auxiliaries shall be admitted for whey cheese obtained by coagulation:
7 Are allowed to confer some degree of sapidity:
The whey cheese obtained by coagulation can be called "serac" or "ricotta".
1 Concentrated milk is sweet or unsweetened milk, which has been disposed of in large part.
2 It shall present the following dry and fat contents:
ES in g/kg |
Fat content |
|||
A. |
Condensed skimmed milk (condensed skimmed milk) |
Min. 200 g/kg |
Max. 10 g/kg |
|
B. |
Condensed whole milk (condensed milk) |
Min. 250 g/kg |
Min. 75 g/kg |
|
C. |
Fat-rich condensed milk |
Min. 265 g/kg |
Min. 150 g/kg |
|
3 For sweet concentrated milk, the contents referred to in par. 2 must be corrected according to the percentage of sugar.
4 Concentrated milk can be standardized to a minimum of 34 % lactic protein content relative to the non-fat lactic dry matter. Only milk constituents are allowed for the standardization of lactic protein content. The protein ratio of whey/casein should not be changed.
1 Powdered milk is milk that has been removed for the most part.
2 The residual water content shall not exceed 50 g per kilogram.
3 The milk powder must contain the following fat contents:
A. |
Skimmed milk powder |
Max. 15 g/kg |
|
B. 1 |
Powdered milk with reduced fat content, partly skimmed milk powder |
More than 15 g/kg and less than 260 g/kg |
|
C. 2 |
Whole milk powder |
Min. 260 g/kg and less than 420 g/kg |
|
D. |
Powdered milk with a high fat content (milk powder fortified with fat, cream in powder) |
Min. 420 g/kg |
4 Art. 62, para. 4, applies mutatis mutandis.
1 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
2 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
Powdered dairy products (powdered whey, powdered buttermilk, powdered milk powder, etc.) are dairy products whose water has been removed for the most part.
1 Lactic proteins are a concentrate or powder of some or all milk proteins.
2 The dry matter of lactic proteins must contain at least 500 g of protein per kilogram.
1 In the case of products intended to be supplied to the consumer, reference shall be made, instead of the fat content required by Art. 35, para. 1, let. A:
2 The indications referred to in para. 1. Let. A and b must appear in the same visual field as the specific denomination.
3 For powdered yogurt, the fat content of the lactic portion must be indicated in the specific name (e.g., "strawberry powder yogurt with 260 g fat per kilogram of lactic part").
4 For powdered milk with a high fat content, the fat content must be included in the specific name.
5 Dairy products made with whole milk powder cannot bear the name "whole milk product". 1
1 Introduced by ch. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
1 "Colostrum" means the fluid rich in antibodies and minerals secreted by the mammary glands of milk-producing animals up to five days after parturition, which precedes the production of raw milk.
2 "Colostrum products" means the products resulting from the transformation of colostrum or the subsequent processing of these products.
1 The provisions of chap. 7, 8 and 8a apply by analogy to milk and colostrum from other mammals than the cow, as well as to dairy products and colostrum products derived from them. The provisions relating to heat treatment in the case of milk not subject to heat treatment for technical reasons (p. Ex. Jument milk) is an exception. 1
2 Any milk or colostrum from any other mammal than the cow, and any milk or colostrum product derived from it must be designated as such. 2
3 Where milks or colostrums from different animal species are mixed for the consumption or manufacture of milk products or colostrum products, the animal species concerned must be indicated and the Proportions of mixture (p. Ex. "Cow's milk with X % goat's milk", "colostrum of sheep with Y % colostrum of cow"). 3
4 For goat or sheep cheese which has not been obtained exclusively from goat's milk or ewes, the specific names are as follows:
1 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
2 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
3 New content according to the c. I of the DFI O of 7 March 2008, in force since 1 Er April 2008 ( RO 2008 1009 ).
1 Eggs are unfertilized and uncooked germ cells, protected by an intact shell, of the domestic chicken ( Gallus domesticus ) Or another avian species, and specific to direct human consumption or to the manufacture of egg products.
2 The egg consists of:
3 Liquid egg means the unprocessed content of the egg after removal of the shell.
4 A cracked egg means an egg whose shell is damaged but whose membrane is intact.
1 Ovoproducts are products obtained by processing eggs or their different components or mixtures, or by further processing of egg products.
2 The concentration of 3 OH butyric acid shall not exceed 10 mg/kg of unmodified egg dry matter.
3 The lactic acid content of the raw material used to make the egg products shall not exceed 1 g/kg dry matter. However, for fermented products, this value must be the value recorded before the fermentation process.
4 The quantity of shell residue, egg membranes and other potential particulate matter in the processed egg product must not exceed 100 mg/kg of egg product.
5 The mixing of eggs of different animal species is not allowed.
1 Cracked eggs can only be used for egg production; s. 71, para. 2, is reserved.
2 Must not be used as food:
3 During the visual inspection of a lot of eggs intended for delivery to the consumer, the rate of eggs with defects shall not exceed 7 %, of which at most: 2
4 Imperfection tolerances shall be doubled if the lot controlled under para. 3 has fewer than 180 eggs.
1 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
2 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
3 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 The shells of eggs used in the manufacture of egg products must be fully developed and not cracked.
2 Cracked eggs may be used for the manufacture of liquid eggs or egg products if the production facility or packing centre delivers them directly to an establishment authorized to manufacture liquid eggs or to a company Of processing, where they are broken as quickly as possible. 1
3 Only clean and dry eggs can be broken.
1 New content according to the c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2019 ).
1 On retail packagings, the particulars required for s. 2 OEDAl 1 Shall be supplemented by the following:
2 If the laying date is indicated, it must be easily recognizable.
3 The country of production may also be indicated in short. Only the ISO 2 code of the country nomenclature for foreign trade statistics in the tariff of use is accepted. 4 In its version of 1 Er January 2004.
1 RS 817.022.21
2 Completed by the indication of 21 E Day after laying date
3 New content according to the c. I of the O of the DFI of 15 Nov 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
4 The tariff of use can be consulted or ordered against invoice to the Directorate General of Customs, Monjewstrasse 40, 3003 Berne.
The indications required for art. 2 OEDAl 1 Shall be supplemented by the following:
1 RS 817.022.21
2 RS 817.024.1
1 Eggs that do not come from chickens ( Gallus domesticus ) Must bear, in addition to the particulars required under s. 72, the reference to the bird species concerned (p. Ex. Cane eggs, pigeon eggs).
2 Packages, packings and containers containing eggs from cane must be marked "to consume only after at least ten minutes of cooking".
Colors allowed for the colouring of egg shells and the stamping of eggs are listed in Appendix 6.
1 Honey is the sweetened substance produced by bees from nectar from flowers and honeydew or other sweet secretions from living plant parts, which they drink, combine with specific specific materials, transform In their organism, store and allow to ripen in the shelves of the hive. Honey can be fluid, thick or crystallized.
2 Nectar honey is the honey coming mainly from flower nectars.
3 Honey honey is the honey derived primarily from the secretions of living parts of plants or secretions found on them.
4 The honey in rays is the honey stored by bees in the operculate alveoli of newly constructed radii, not containing a brood, and sold in whole rays or not.
5 Honey with pieces of rays is the honey that contains one or more pieces of honey in rays.
6 The drained honey is the honey obtained by dripping the disoperculate rays that do not contain a brood.
7 Centrifugal honey is the honey obtained by centrifugation of the disoperculate rays that do not contain a brood.
8 Honey honey is the honey obtained by pressing the rays that do not contain a brood; the rays can only be heated moderately or not at all.
1 The moisture content shall not exceed:
2 Honey must not have been overheated. Diastase and hydroxymethylfurfural content of honey are the criteria for overheating.
3 In addition, the requirements laid down in Chapter 23A 'Honey' of the Swiss Food Manual shall be valid 1 .
1 Not published to the RO; available on order from the OFCL, Sales of Federal Publications, 3003 Berne.
1 The following specific names may be used instead of the specific name 'honey':
2 Honey honey and honey with pieces of radii must be designated as such.
3 Honey with a foreign taste or odour, which has started to ferment or effervescent, or which has been excessively heated, must be designated as "pastry honey" or "industrial honey".
4 The specific name, except for pastry honey and industrial honey, may be completed:
Royal jelly is the product of the secretion of the mandibular and pharyngeal glands of worker bees.
1 Royal jelly may contain a maximum of 70 % mass of water.
2 The 10-hydroxy 2-decenoic acid content must be at least 1.4 % mass.
Royal jelly can also be called royal suc or royal food.
1 Pollen refers to male spores collected by bees on the anthers of flowering plants. Pollen is humeced with nectar or honeydew from the bee jabot and is enriched by enzymes. It is transported in the form of pellets inside the hive to feed the brood. It is harvested by means of a trap placed at the entrance to the hive.
2 Disaggregated pollen or crushed pollen is a grain of pollen whose envelope is mechanically modified so that its contents are more assimilable by the human organism.
The moisture content of dehydrated pollen must not exceed 8 % of the mass.
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
The Federal Office for Food Safety and Veterinary Affairs regularly adapts the annexes to this order according to the evolution of scientific and technical knowledge as well as the laws of the main partners Of Switzerland.
1 New content according to the c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 4969 ).
Are repealed:
1 [ RO 2001 17 ]
2 [RO 1982 3, 1990 765, 2002 848, 2004 1261]
This order shall enter into force on 1 Er January 2006.
1 Foodstuffs which do not comply with the amendment of 25 November 2013 of this Order may be manufactured, imported and labelled under the old right until 31 December 2015.
2 They may be handed over to the consumer in accordance with the old right until stocks are exhausted.
(art. 9, para. 1, let. (a)
Species |
Adipose tissue (%) |
Conjunctive Tissues B (%) |
Mammals (except rabbits and pigs) and mixtures of species with predominance of mammals |
25 |
25 |
Porcins |
30 |
25 |
Birds and Rabbits |
15 |
10 |
A |
Animal species |
|
B |
The connective tissue content is the ratio of collagen content to meat protein content. The content of collagen is equivalent to 8 times the content of hydroxyproline. |
|
(art. 5, para. 4 and 9, para. 7)
Fat content (%) |
Connective tissue report A On meat protein B (%) |
|
Lean minced meat |
≤ 7 |
≤12 |
Pure ground beef |
≤20 |
≤15 |
Minced meat containing pork meat |
≤30 |
≤18 |
Minced meat of other species |
≤25 |
≤15 |
A |
The content of collagen is equivalent to 8 times the content of hydroxyproline. |
|
B |
Meat protein content is equivalent to 6.25 times the total nitrogen content. |
|
1 Introduced by c. II al. 1 of the O of the DFI of 15 November 2006, in force since 1 Er Jan 2007 ( RO 2006 4949 ).
1 Repealed by c. II al. 2 of the O of the DFI of 15 Nov 2006, with effect from 1 Er Jan 2007 ( RO 2006 4949 ).
1 Repealed by c. II of the O of the DFI of 26 Nov 2008, with effect from 1 Er Jan 2009 ( RO 2008 6037 ).
1 Repealed by c. II al. 2 of the DFI O of 7 March 2008, with effect from 1 Er April 2008 ( RO 2008 1009 ).
(art. 52, para. 2)
1. Acidity of butyric fat
The acidity of the butyric fat must not exceed the following values:
2. Serum pH
Serum pH should be:
3. Melting point for fractions of butter
The melting point corresponding to the translucent state must be between 30 and 38 ° C for the butter fractions.
(art. 75)
1. Coloring of Eggs of Eggs
The following colours may be used to colour the egg shells:
2. Egg Stamping
The following colours may be used to stamp eggs:
1 [ RO 2005 6191 . RO 2007 2977 art. 7]. See currently O of June 22, 2007 (RS 817.022.31 ).
1 Introduced by c. II al. 1 of the O of the DFI of 15 Nov. 2006 ( RO 2006 4949 ). Repealed by c. II of the O of the DFI of 26 Nov 2008, with effect from 1 Er Jan 2009 (RO) 2008 6037).