Rs 817.022.108 Order The Dfi Of 23 November 2005 On The Foodstuffs Of Animal Origin

Original Language Title: RS 817.022.108 Ordonnance du DFI du 23 novembre 2005 sur les denrées alimentaires d’origine animale

Subscribe to a Global-Regulation Premium Membership Today!

Key Benefits:

Subscribe Now for only USD$20 per month, or Get a Day Pass for only USD$4.99.
817.022.108 order of the DFI on foodstuffs of animal origin of November 23, 2005 (Status January 1, 2014) the federal Department of Home Affairs (FDHA), view the art. 4, al. 2: 26, al. 2 and 5 and 27, al. 3, of the order of 23 November 2005 on foodstuffs and customary objects (LGV), stop: Chapter 1 purpose, scope and admitted animal species art. 1 scope and field of application this order specifies the foodstuffs of animal origin, including meat, fish, milk, eggs and honey as well as their derivatives, and specifies requirements and the manner of labelling that relate.
Are also considered food of animal origin bivalve molluscs, echinoderms, tunicates and live marine gastropods intended for human consumption as well as other animals destined to be prepared to be delivered live to the consumer.
Animal fat and the Greaves are governed by the Ordinance of the DFI of 23 November 2005 on the oils and edible fats and their derivatives.
The requirements of hygiene for food of animal origin are defined in the order of the DFI of 23 November 2005 on hygiene.

RS 817.022.105 RS 817.024.1 art. 2 permitted animal species only are allowed for the production of food the following animal species: a. domestic zoos of the Bovidae (bovids) families ungulates, of Cervidae (deer), of Camelidae (camels), and Suidae (suidae) and of Equidae (equidae); b. domestic rabbits; c. game, i.e. the land mammals and birds living in the State wild or bred in enclosures , except: 1. Carnivora (carnivores), except land bears, 2. Primates (monkeys and lemurs), 3. of Rodentia (rodents), except the marmots and the coypu;

d. ratites (ostriches) and domestic poultry (hens, turkeys, Guinea fowl, geese, ducks, pigeons, quails of breeding); e. breeding reptiles; f. the spp Rana. (frogs); g. fish, with the exception of the venomous fish belonging to the families of the Tetraodontidae (pufferfish), the Molidae (Moonfish), of the Diodontidae (porcupine fish) and the (shills) Canthigasteridae; h. the cyclostomes; i. tunicates j. echinoderms; k. crustaceans; l. molluscs.

Chapter 1adenrees food of animal origin frozen art. 2A in the case of the frozen foods of animal origin, up to the point to which a food is labeled in accordance with the order of the DFI of 23 November 2005 on the labelling and advertising of foodstuffs (OEDAl), the person in charge of a food establishment shall ensure that the following information is made available for the preparation of food in which the food is delivered and , at the request of the competent authority: a. the slaughter date in the case of whole carcasses, parts of carcasses and the sides; (b) the date of killing in the case of wild game; c. the date of harvest or capture, in the case of the fishery products; d. the date of transformation, cutting, chopping or preparation, to any other foodstuff of animal origin; e. the date of freezing If it is different from the one referred to in the let. a to d.

When a food is made from raw materials having different dates according to the let. a to e, the oldest dates must be kept available.
The choice of the form in which information must be kept available to the provider.

RS 817.022.21 Chapter 2 meat Section 1 Definitions art. 3. meat, means all edible parts of the body of animals belonging to the species listed in art. 2, let. a to e.
Fresh meat means meat with no treatment other than refrigeration, freezing or deep-freezing, including meat packaged under vacuum or in a controlled atmosphere conservation.
Minced meat is boned, reduced meat into pieces by hash and containing less than 1% salt.
By preparation of meat, means fresh meat, including meat that have been reduced into fragments, to which have been added food, condiments or additives or underwent a transformation that is insufficient for the fibrous structure in heart muscles and thus dismiss the characteristics of fresh meat. Minced meat is considered to be meat preparations when it contains 1% of salt and more.
Meat-based products, means processed products resulting from the processing of meat and the transformation of so processed products, so that the cut surface allows to see the disappearance of the characteristics of fresh meat.
Skeletal muscle of mammals and birds include the muscles attached to bones, including adipose tissue and connective tissue adhere. The diaphragm and the masseters belong; the heart, the tongue and the muscles of the head (except the masseters), the joints vibrassae and responsibility as well as the tail do not party.
Viscera, means the organs of the thoracic, abdominal and pelvic cavities.
Meat provisions apply by analogy to the blood of animals belonging to the species referred to in art. 2, let. a to e.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).
Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).

Section 2 parts of animals unfit for consumption article 4 are not admitted to the transformation in food delivery to the consumer or animal parts include: a. in mammals: 1 unit urinary and genital, with the exception of the kidneys, bladder and testicular, 2. the larynx, the tonsils, the trachea and the extralobulaires bronchi, 3. the eyes and eyelids, 4. the external ear canals 5. Strawberry mesentery with lymph nodes and fat, with the exception of the calf, 6. the corneal tissue and hair;

b. in poultry: 1 head (with the exception of crete, mumps, the barbels and the Wattle), 2. the esophagus, 3. the jabot, 4. the viscera, with the exception of the liver, heart and gizzard, 5. the bodies of the genitalia, 6. the feathers.

It is forbidden to use the parts of carcasses referred to in art. 179d and 180 c of the Ordinance of 27 June 1995 on epizootic to manufacture gelatin, tallow and tallow-based products and to get it to amino acids and peptides.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
RS 916.401 Section 3 minced meat and prepared meat art. 5. minced meat and meat preparations must be made exclusively from meat composed: a. of skeletal muscles; forgotten the source. falls of cutting from cutting or trimming of whole pieces of meat.

Are excluded: a. mechanically separated meat; b. meat containing bone or skin fragments; c. the meat of the head (other than the masseters), the parties not muscle of the Linea alba, parts vibrassae and responsibility, the falls of meat scraped on the bones, as well as the muscles of the diaphragm, unless PEL have been removed.

Meat preparations which it is obvious that they can be consumed only after having undergone a heat treatment can also be manufactured from: a. meat minced or fragmented falls cutting or trimming; b. mechanically separated poultry or pork meat.

The person in charge ensures that meat meets the requirements of Schedule 1 has.

Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Section 4 stomachs, bladders and hoses treated art. 6. the stomachs, bladders and hoses can be used only: a. If they come from animals that were slaughtered in a licensed slaughterhouse and reported human consumption at the end of the control of the meat; (b) if they have been salted, bleached or dried; etc. If effective measures were taken to avoid recontamination after treatment referred to in the let. (b) Section 5 mechanically separated meat art. 7 mechanically separated meat, means the product obtained by removing meat from the covered bones of meat after deboning or the carcasses of poultry, using mechanical means resulting in the destruction or modification of the fibrous structure of the muscles.
Mechanically separated meat must be exclusively obtained from meat within the meaning of art. 3, al. 1. excludes the following parts: a. the bones of the head, feet, tail, femur, tibia, fibula, humerus, radius and ulna; b. the bones of bovine species, the sheep and the goat; c. the legs, the skin of the neck and the head of poultry.


The art. 179d, al. 5, and 180 c, al. 5, of the order of 27 June 1995 on epizootic are reserved.
Mechanically separated meat calcium content must be: a. less than or equal to 0.1% (= 100 mg per 100g or 1000 ppm) of fresh product; ETB. determined by a standardized method that is recognized at the international level.

RS 916.401 introduced by section I of O the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Section 6 label art. 8 specific denomination the specific name of the meat, meat preparations and meat products should include: a. the mention of the species comes from the meat; (b) depending on the nature of the product, one of the following denominations: 1 ' meat' name of the piece of meat in accordance with professional usage, 2 ' meat preparation' or name of the meat in accordance with professional use preceded by the term ' preparation of ', 3. "meat product" or denomination of the meat in accordance with professional usage, preceded by the term "herbal product of.

If a product cannot be classified in one of the groups of products referred to in para. 1, let. b, indicate manufacturing technology or the nature of the treatment.
In the specific name of the preparations of meat and meat-based products, must also indicate no meat ingredients that are not customary.
Instead of the specific name referred to in para. 1, admits the following denominations as a specific denomination only for meat products and meat preparations listed below: pudding, pudding cream, dried meat from Graubünden, cervelas, cheese of Italy (peasant or deli), sausage with roasted veal, Constable, liver sausage, sausage ham, Lyon, Bologna, Bacon believed believed, salami (Milano, Nostrano (, Varzi), ham (peasant from behind cooked, cooked to the bone, model), schublig, sausage roasting pork, Ticino, Valais dried meat jerky, Vienna sausage.
The mention of the animal species is not necessary in the case of meat preparations and meat products composed exclusively of beef or pork as well as in the case of the usual denominations referred to in para. 4. If the specific name refers to one of these two species of animals, the share of meat mentioned species must be greater than 50% of the mass of meat embedded in the product.
For meat products and meat preparations that give the impression of being made of a piece of meat but, in reality, consisting in different pieces linked together by various ingredients, including additives or food enzymes or other processes, the specific name must be completed by the mention "formed meat".

New content according to section I of the O of the DFI from 26 nov. 2008, in force since Jan. 1. 2009 (RO 2008 6037).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 2019).
New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 2019).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 4969 RO).

Art. 9 additional information meat ingredients of meat preparations and meat products should be indicated in the list of ingredients as follows: a. skeletal muscles: ' meat of... "; When the maximum limits set in annex 1 for the fat and connective tissue content are outdated and that all other criteria referred to in art. 3, al. 5, are respected, the muscle meat content must be adjusted downwards and the list of ingredients must mention the presence of adipose or connective tissue; b. viscera (organs): «...» (indication de l'organe) of... "; c. adipose tissue:" fat of... "; d. Bacon, rind, blood and plasma: can be declared without mention of the animal species; e. mechanically separated meat:" mechanically separated meat of...»

Stomachs, bladders and hoses treated must be reported with an indication of the animal species they come from.
Sausage hoses must be indicated in the list of ingredients as follows: a. for the natural or artificial casings unfit for consumption: "non consumable envelope"; b. for hoses colored or treated in a mass of immersion: "colorful envelope."

Packaging and packaging of foodstuffs following must carry a mention indicating that these products must be completely cooked before being eaten: a. minced meat and meat preparations intended to be eaten cooked; (b) the poultry meat products intended to be eaten cooked; c. the poultry or horse meat; d. meat containing mechanically separated meat preparations.

Packaging and packaging that contain meat, preparations of meat or meat-based products and which are not intended to be provided to the consumer must be dated according to the art. 12 and 14 OEDAl. The minimum shelf-life date or the date limit of consumption can be replaced: a. for meat: by the date of packaging; (b) for meat preparations or meat-based products: by the date of manufacture.

Regarding meat and meat-based products, smoking, seasoning, marinade and cover with bread crumbs are not considered a sufficient treatment or a sufficient processing within the meaning of art. 15, al. 3, OEDAl.
Packaging and packaging of minced meat must wear the following in accordance with Appendix 1 has: a. "lower fat percentage to... '; b. ' connective tissue of meat protein report lower to...»

Appropriate measures to ensure that the meat within the meaning of art. 31, al. 2, let. b, of the order of 23 November 2005 on the slaughter of animals and the meat inspections, did not suffer the trichinae research review, as well as meat preparations or meat products resulting from is only intended for the Swiss market. Upon delivery to the consumer, their packaging and packaging must be equipped with a square-shaped mark on which mentions "only CH. Available for sale in self-service meat products must also be marked so.
A reference to hygiene or a clear reference to it must be affixed to the packaging and packaging meat fresh poultry and poultry meat preparations in the same field of vision as the specific name. It must specify: a. the hygiene rules that consumers must respect during the preparation of fresh poultry intended for households; b. that the products must be cooked completely before being consumed.

Meat products and meat preparations that are made with the addition of the transglutaminase enzyme must carry the following notice: 'does not fit people with the celiac. This applies only to products which have not undergone heat treatment, and which, according to the intended use, do not need to be heated before consumption. Meat preparations and meat products sold in bulk must be marked.

Indication of the animal species.
Indication of the animal species.
Indication of the animal species.
Indication of the animal species.
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).
New content according to section I of the O of the DFI from 26 nov. 2008, in force since Jan. 1. 2009 (RO 2008 6037).
RS 817.022.21 new content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
RS 817.190 introduced by section I of O the DFI from 15 nov. 2006 (RO 2006 4949). New content according to section I of the O of the DFI from 26 nov. 2008, in force since Jan. 1. 2009 (RO 2008 6037).
Introduced by section I of O of the DFI of Nov. 15. 2006 (RO 2006 4949). New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 4969 RO).

Section 7Restrictions to export art. 9 is meat, meat preparations and meat products that are labeled according to art. 9, al. 8, cannot be exported to the following countries: a. Member States of the Union European and economic space European; b. United States; c. Canada; d. Chile; e. New Zealand; f. Marino; g. Andorra.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4637 RO).

Chapter 3 processed meat based Section 1 gelatin art. 10definition


Gelatine is a natural, soluble protein, gelling or not, obtained by the partial hydrolysis of collagen produced from skins, tendons, nerves, and bones of animals.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Art. 11 requirements gelatin can be produced only from the following raw materials: a. bones, which are not considered as risk material specified according to the art.179d, al. 1, of the Ordinance of 27 June 1995 on epizootic; b. skins and furs of ruminants of annuity; c. pork skins; d. skin of poultry e. ligaments and tendons; f. skins and fur of wild game; g. skins and fish bones.

Raw material listed in para. 1, let. a to e, must be: a. animals slaughtered in a licensed slaughterhouse and reported the own human consumption at the end of the control of the meat; forgotten the source. wild game found fit for human consumption.

The use of skin and coat, which are not intended to be used as food or made the object of a tanning operation, is prohibited.
The food gelatine must have a protein content equal to or greater than 84% mass.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).
RS 916.401 new content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Section 2 collagen art. 12definition collagen is a protein-based product derived from bones, skins, the coats and tendons of animals.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Art. 13 requirements intended to be used in food collagen can be produced only from the following raw materials: a. bones, which are not considered as risk material specified according to the art.179d, al. 1, of the Ordinance of 27 June 1995 on epizootic; b. of skins and furs of ruminants of annuity; c. pork skins; d. skin of poultry; e. ligaments and tendons; f. skins and furs of wild game; g. skins and fish bones.

In addition, the provisions of art. 11, al. 2 and 3, shall apply.

RS 916.401 new content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).

Section 3 label art. 14. the conditioning and packaging of gelatin must be marked "Food Gelatine" and the date of minimum shelf life.
Collagen intended for consumption should carry the words 'Collagen fit for human consumption' and the date of manufacture.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 2019).

Chapter 4 live bivalve molluscs, live echinoderms, live tunicates and live marine gastropods art. 15 live bivalve molluscs bivalve molluscs are shellfish embryo that feed by filtering water, small living organisms.
Live bivalve molluscs must have the following characteristics of freshness and viability: a. no taint on the shell; b. adequate response to percussion; c. normal amount of intervalvaire liquid.

Unit packages of live bivalve molluscs intended for the consumer must be closed until they are returned to the consumer.
Oysters must be packaged or packed valve hollow underneath.

Art. 16 repealed by no I of O of the DFI from 26 nov. 2008, with effect from Jan 1. 2009 (RO 2008 6037).

Art. 17 labelling the live bivalve molluscs, live echinoderms, live tunicates and live marine gastropods must wear a label and an identification mark indelible. The label must mention, in addition to the identification mark, the following: a. the animal species (common name and scientific name); b. date of packaging (comprising at least the day and month).

The minimum conservation date can be replaced by the entry "these animals must be alive at the time of purchase".
The labels affixed to the packaging of live bivalve molluscs which are not conditioned in unit packages delivered directly to the consumer and packaging must be kept at least 60 days by the retailer after splitting the contents of the batch.

New content according to section I of the O of the DFI from 26 nov. 2008, in force since Jan. 1. 2009 (RO 2008 6037).

Chapter 5 products of fishing art. 18 definitions by fish products, means: a. every marine or freshwater wild animals or breeding: live bivalve molluscs, live echinoderms, live tunicates and live marine gastropods as well as all mammals, reptiles of breeding and frogs; b. all forms and the edible parts of these animals are excluded , and all the edible products derived.

Product fresh fishing, are all produced fishing transformed, whole or prepared, including products packaged under vacuum or in a controlled atmosphere. The fresh fishery products must be kept without any other treatment than refrigeration.
By product prepared from fishing, means any product unprocessed fishing who underwent surgery changing its anatomical integrity, such as gutting, heading, slicing, the thread or the hash.
By processed product of fishing, means any product obtained from fresh, prepared or processed fishery products fishery.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 2019).

Art. 19 specific name the specific name of the fishery products must include: a. the reference to the species (common and scientific name); b. the name '' product of fishing '' or the name according to professional use.

In the specific name of the fishery products, must be extra ingredients other than the fish that are not customary.
For the fishing products that appear to be made of a piece of fish, but, in reality, consisting in different pieces linked together by various ingredients, including additives or food enzymes or other processes, the specific denomination must be supplemented by the words '' reconstituted fish. ''

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).
New content according to section I of the O of the DFI from 26 nov. 2008, in force since Jan. 1. 2009 (RO 2008 6037).
Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 4969 RO).

Art. Additional 20Indications and packaging labelling of fishery products shall include information concerning the method of production (capture at sea or in inland waters or farmed). This requirement does not apply to small quantities of products delivered directly to consumers either by fishermen, producers of aquacultures.
The fish products treated in accordance with art. 42 of the order of the DFI of 23 November 2005 on hygiene must be accompanied, when they are put on the market, a certificate from the manufacturer stating the type of treatment to which they were subjected. Direct delivery to the consumer is an exception.
The seafood fresh, prepared, frozen or processed from the Gempylidae family, including Ruvettus pretiosus and Lepidocybium flavobrunneum, may not be placed on the market only packaged or packaged. Their labelling should: a. indicate the methods of preparation and cooking; b. report the risk associated with the presence of substances likely to cause disorders gastrointestinal; c. mention the scientific name in addition to the common name.

Fishing products which are manufactured with the addition of the transglutaminase enzyme must wear the following: "is not for people with the celiac. This applies only to products which have not undergone heat treatment, and which, according to the intended use, do not need to be heated before consumption. Fishing products sold in bulk must be marked.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009). See also the disp. Trans. of this mod at the end of the text.
RS 817.024.1 new content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 2019).
Introduced by chapter I of O of the DFI on 25 nov. in force since Jan. 1, 2013. 2014 (2013 4969 RO).

Art. 21 restrictions the fishery products containing biotoxins such as the Lancet or paralyzing toxins from muscles should not be placed on the market.
Make exception of fishing derivatives of bivalve molluscs, echinoderms, tunicates and marine gastropods, insofar as they meet the requirements of Regulation (EC) No. 853/2004.

Fishing products unprocessed in the categories of species listed below are considered as unfit for human consumption where organoleptic assessment there is a doubt on their freshness and chemical control shows that the total volatile basic nitrogen (ABVT) limits are exceeded: a. Sebastes spp., Helicolenus dactylopterus, Sebastichthys capensis; b. species belonging to the Pleuronectidae (with the exception of the halibut family (: Hippoglossusspp.); c. Salmosalar, species belonging to the family of the Merluciidae and species belonging to the Gadidae family.

R (EC) No. 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin, OJ L 226 of the 25.06.2004, p. 22.
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).
Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Chapter 6 snails and frog legs art. 22 species of snail admitted are allowed as of food land gastropods of the following species: a. Helix Pomatialinne; b. Helix aspersaMuller; c. Helix lucorum; d. of the family of the achatinides.

Art. 23 by frog legs frog legs, means the posterior parts of the body of the species Rana (family of the Ranidae).
They must be cut transversely behind the front limbs, eviscerated and stripped.

Art. Specific 24denomination the specific denomination of snails and frog's legs must include the indication of the animal species.

New content according to section I of the O of the DFI from 26 nov. 2008, in force since Jan. 1. 2009 (RO 2008 6037).

Art. 25 control frogs and snails must be the subject of an organoleptic examination by survey.
If this review highlights possible risk, frogs and snails cannot be used for human consumption.

Chapter 7 milk Section 1 Definitions and principles art. 26. the milk is the product of the full Treaty of one or several regularly treated cows.
Raw milk is milk that has not been heated to more than 40 ° C or subjected to treatment of equivalent effect.
The milk is deemed ready for consumption if it has been subject to treatment within the meaning of art. 49 of the Ordinance of the DFI of 23 November 2005 on hygiene.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
RS 817.024.1 Section 2 requirements art. 27 categories of fat content allowed for milk ready for consumption the fat content of the milk ready for consumption must meet the following requirements: a. whole milk must have a content in fat 35 g minimum per kilogram. This content must not be modified by adding or removal of milk fat, or by mixture with milk whose fat content has been modifiee.a. standardized whole milk must have a matter content of at least 35 g fat, but less than 50 g per kilogramme.b. Partially skimmed milk must have a fat content higher than 5 g and less than 35 g per kilogram; c. Low-fat milk must have a fat 18 g and 15 g minimum maximum content by kilogramme.d. Skim milk (lean milk) must have a fat content equal to or less than 5 g per kilogramme.e. Milk enriched with cream (milk fat enriched) must have a content in fat of 50 g to a minimum and under 150 g per kilogram.

The adjustment of the fat content can be done by adding or removal of cream or by mixture with milk having a different fat content.
Milk may be homogenized.

Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).

Art. 28 milk whole milk must: a. for a fat content of 35 g per kilogram and at a temperature of 20 ° C, have a mass greater than or equal to 1028 g per litre or mass per liter corresponding if it a milk with a different fat content; b. for a 35 g per kg fat content , contain at least 28 g of protein per kilogram, or a corresponding concentration in the case of milk from a different fat content; c. for a-fat 35 g per kilogram, have a fat-free dry matter more than or equal to 85 g per kilogram, or a content corresponding if it a milk with a different fat content.

Art. 29 changes allowed the composition of milk ready for consumption milk can be enriched with substances essential or physiologically useful within the meaning of art. 18 LGV; is except the whole milk.
Milk enriched with proteins must have a milk protein content equal to or greater than 38 g per kilogram. Milk can be enriched with milk proteins. The prior withdrawal of milk proteins is not allowed.
The lowering of the milk protein content is not allowed.
The conversion of lactose to glucose and galactose is allowed to reduce the lactose content in milk.

Section 3 label art. Specific 30denominations of ready for consumption milk ready for consumption milk specific denominations are governed by art. 27, al. 1. whole milk within the meaning of art. 27, al. 1, let. a, can also carry a statement such as "natural fat content.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).

Art. Additional 31Indications for the milk ready for consumption for the milk ready for consumption, the information required in art. 2 OEDAl must be supplemented by the following: a. all types of treatment designed to extend shelf life and increase safety, hygienic and microbiological; abbreviations of the type "Past", "High pasteurization", "UHT" or "sterilized" are allowed; in case of additional use of processes of filtration or separation, the terms "filtered" or "separated" must be indicated; b. the-fat in "grams per kilogram" or in percent ('%'); in the case of whole milk to the senses of the art. 27, al. 1, let. a, indication of the minimum fat content is granted; c. an indication of changes in the composition of milk within the meaning of art. 29; (d) the indication of the temperature of storage for refrigerated milk; (e) the indication "Protect from light" for pasteurized milk and milk pasteurized at high temperatures; f. "homogenized" indication when the milk was subjected to homogenization.

The indication referred to in the let. b should be mentioned the specific name nearby.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).
RS 817.022.21 new content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).

Art. 32 additional information for raw milk when raw milk is delivered prepackaged, the information required in art. 2 OEDAl must be supplemented by the following: a. by the indication of the temperature of storage; (b) the indication that it is raw milk that should be brought to a temperature higher or equal to 70 ° C before be consumed; c. by indicating "Protect from light".

If raw milk is presented at the sale in bulk, the retailer is required to inform consumers of the fact that raw milk is not ready to be consumed and must be heated to at least 70 ° C before use. It is also required to inform them about the duration and conditions of preservation of raw milk.

RS 817.022.21 new content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).
Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Chapter 8 products dairy Section 1 provisions general art. 33 definition dairy products are products obtained by milk processing or further processing of dairy products and which may contain ingredients and specific additives according to the transformation process and the products.
The provisions specific to each product are reserved.

Art. Dairy 34Produits containing no milk ingredients dairy products can contain maximally 300 g of no milk ingredients per kilogram. No milk ingredients should not be used to functionally replace all or part of the components of milk.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Art. 35 labeling for dairy products, the information required in art. 2 OEDAl must be supplemented by the following: a. the fat content in grams per kilogram, in grams per 100 grams or in percent ('%') of the lactic part; (b) if stored under refrigeration: temperature indication; c. the nature of the heat treatment.


Each product-specific labelling rules are reserved.
In the case of products not exceeding 20 g per unit and packaged in multiple packaging, the particulars referred to in paras. 1 and 2 as well as art. 2, al. 1, OEDAl may appear on multiple packaging. Are excepted the indications referred to in art. 2, al. 1, let. a, n and o, OEDAl.
Dairy products made from raw milk referred to in art. 26, al. 2, and whose production process does not heat treatment or physical or chemical treatment, must be reported "to raw milk".
The mention of specific microorganisms used in manufacturing is admitted if their concentration in the finished product is at least 1 million units forming colony (UFC) per gram.

RS 817.022.21 new content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Section 2 cheese art. 36 definitions and requirements the cheese is a product obtained from milk, which was separated from the whey by the action of rennet, other agents coagulants or processes. Depending on the type of product, it may be subject to further processing or refining.
No cheese or cream cheese is a cheese ready for consumption immediately after manufacture; are particularly famous such cheeses as sere, mozzarella, cottage cheese, the fresh cheese curd, mascarpone.
The cheese is ready for consumption deemed cheese only after having been refined during a time determined in the conditions defined; are particularly famous such cheeses to flowery crust, rind washed, dry crust or refined without crust.
In addition to the substances referred to in art. 37, only components of milk can be added during the production of the cheese.

Art. 37 AIDS and methods are allowed for the manufacture of cheese: a. harmless cultures of lactic bacteria and bacteria flavoring (including special crops), yeasts and fungi; (b) processing AIDS (art. 16 LGV) and edible salt.

Are allowed to confer a certain palatability: a. treatment of the surface of the cheese with spirits to the senses of the art. 57 to 77 of the Ordinance of the DFI of 23 November 2005 on alcoholic beverages, as well as with wine, cider or a vinegar; b. smoking; c. the addition of spices, extracts of spices and other ingredients conferring a certain palatability, such as distillers of Brewery, grape, fruit marc.

Are admitted for care of cheeses: a. using a solution of rubbing rubbing, with possible addition of salt, whole whey, yogurt, must, wine or of a decoction of herbs; b. the washing with water, salt water, whey or whey; c. vegetable oils; d. skim acidified whey or acidified whey (annealing); e. the mechanical (using brushes or rags) treatment.

New content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4637 RO).
RS 817.022.110 new content according to section I of the O of the DFI on October 13. 2010, in effect since Nov. 1. 2010 (2010 4637 RO).
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).
Introduced by chapter I of the O of the DFI on 13 oct. 2010, in effect since Nov. 1. 2010 (2010 4637 RO).

Art. 38 categories depending on the fat content and the consistency according to the fat of the dry extract content (MG / are), there are the following categories of cheese: a. cheese mixture at least 650 g/kg;

b. the cheese cream from 550 to 649 g/kg;

c. 450 to 549 g/kg fat cheese;

d. cheese fat three-quarters of 350 to 449 g/kg;

e. cheese medium weight from 250 to 349 g/kg;

f. the quarter-fat cheese from 150 to 249 g/kg;

g. the skinny cheese less than 150 g/kg.

For the cheese, are distinguished, depending on the water content of fat cheese (tefd), the following categories of consistency: a. overlay block up to 500 g/kg;

b. block last more than 500 and up to 540 g/kg;

c. semi-hard paste more than 540 and up to 650 g/kg;

d. to soft dough more than 650 g/kg.

For the cheese not refined (fresh cheese), the tefd must not exceed 880 g/kg. To the fresh cheese curd, it must be more than 880 g/kg, but not exceeding 890 g/kg.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Art. 39Exigences apply to cheeses with designation of origin or protected geographical indication cheeses registered under an appellation of origin or a geographical indication protected in the sense of the order of 28 May 1997 on the PDO and the PGI are also subject to the specific requirements of the deposited specifications.

New content according to section I of the O of the DFI from 26 nov. 2008, in force since Jan. 1. 2009 (RO 2008 6037).
RS 910.12 art. 40 labeling in lieu of the specific denomination, the cheese can bear a denomination of cheese. Are considered such appellations of origin, indications of provenance and designations of origin.

Any designation of origin shall be attached to the specific denomination 'cheese '.
Cheeses with a fancy name or a name not protected should be the specific name 'cheese '.
The information required by art. 2 OEDAl must be supplemented by the following: a. by the ingredients or processes used to confer a certain palatability: spices, aromatic herbs, smoking, spirits or other ingredients; (b) in the case of use of buttermilk, buttermilk in percent percentage mass; c. for the cheese: the category of consistency in accordance with art. 38, al. 2 (block lasts, content, etc.); d... .e. the indication 'from raw milk"if milk used for the manufacture of the cheese meets the definition of milk within the meaning of art. 26, al. 2, and that the manufacturing process does not heat treatment or physical or chemical; treatment f....

The indication 'with thermised milk' may be used if the milk used for the manufacture of the cheese has been heated to a temperature higher than 40 ° C and less than 72 ° C for at least 15 seconds and it has a positive reaction to the phosphatase test.
The "pasteurized" or "pasteurized milk-based" indication may be used if, at some point in the manufacturing process, milk or mass implementation for the manufacture of the cheese has undergone pasteurization in the sense of art. 49, al. 1, let. a, of the order of the DFI of 23 November 2005 on hygiene.
By way of derogation to the al. 4, let. e, if all of the milk used for the manufacture of cheese is milk believed in the sense of art. 26, al. 2, we can mention it in an appropriate manner.
In lieu of the indication of the fat content laid down in art. 35, al. 1, let. a, we mention the category of the fat content or with its designation referred to in art. 38, al. 1, either as a percentage of the dry extract fat content (MG / are).

Repealed by no I of O of the DFI of Nov. 26. 2008, with effect from Jan 1. 2009 (RO 2008 6037).
Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).
RS 817.022.21 new content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
Repealed by section I of O of the DFI of Nov. 15. 2006, with effect from Jan 1. 2007 (RO 2006 4949).
New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009). See also the disp. Trans. of this the end of the text mod.a.
Repealed by section I of O of the DFI on March 7, 2008, with effect from April 1, 2008 (RO 2008 1009).
New content according to section I of the O of the DFI from 26 nov. 2008, in force since Jan. 1. 2009 (RO 2008 6037).
RS 817.024.1 introduced by section I of O the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009). See also the disp. Trans. of this mod at the end of the text.
New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).

Art. 41 stamping cheeses substances admitted for stamping of the cheese are as follows: a. additives permitted for colouring of foodstuffs in accordance with the order of 23 November 2005 on the additives; (b) the ultramarine blue (No. CI 77007); c. B (No. CI 42535) methyl violet.

[RO 2005 6191. RO 2007 2977 art. [7]. currently see O on June 22, 2007 (RS 817.022.31).

Art. 42 grated cheese and cheese grated cheese blends and mixtures of cheese for fondue, quiche with cheese and other similar products may not contain cheese.
It is forbidden to grate the cheese rind and add it to the mixture.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).


Section 3 products cheese art. 43 cheese cheese preparations are cheese-based products, added ingredients.
The slice of cheese should be more than 500 g per kilogram.

Art. Ready-made 44 fondue, cheese chips ready for use fondue is a product obtained from cheese and other ingredients, under the action of heat and emulsification process.
It must be characteristic of the following composition: a. dry extract must be equal to or greater than 300 g per kilogram of finished product, which at least 700 g per kilogram must come from the dry cheese; b. There are fondues ready for use according to the fat of the dry extract content (MG / are): 1. ready for use fondue cream category at least 500 g/kg, 2.

the fondue ready to use, fat category 400-499 g/kg, 3.

the fondue ready to use, half category 200-399 g/kg;

c. the fondue ready for use must not contain more than 30 g of starch per kilogram.
Cheese crisps 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, which at least 600 g per kilogram must come from the dry extract of the cheese.

Art. 45 melted cheese and cheese spread the melted cheese and cheese spreads are products obtained by melting and Emulsifying cheese, under the action of heat and, in General, of melting salts.
For the manufacture of cheese and cheese spreads, may be used, in addition to cheese, the following products: a. milk and some dairy products; (b) spices, aromatic herbs and their extracts; c. edible salt; d. drinking water.

Dry extract (ES) of the finished product must come at the rate of at least 750 g per kilogram of dry extract of the cheese.
The fat of the dry extract content (MG / are) must match the variety of cheese referred to in the name.
Following the fat of the dry extract content (MG / are), dry extract must have the following content: category according to the fat minimum content MG / in g/kg cheese are minimal in g/kg cheese spread are minimal in g/kg Double cream 650 530 450 cream 550 500 450 fat 450 500 400 three quarters fat 350 450 400 medium 250 300 400 quarter-fat 150 400 300 lean less 150 400 300

The dry extract (ES) must be: a. for hard or extra-hard dough cheese: equal or superior to 500 g per kilogram; b. for semi-hard cheese: equal or greater than 450 g per kilogram; c. for the soft cheese: equal to or greater than 350 g per kilogram.

For cheese and cheese spread whose name includes the name of a variety of cheese, only the following products can be used, in addition to the cheese: a. of the milk fat; b. edible salt; c. drinking water.

The publication must meet the following requirements: a. If the specific denomination includes an appellation of origin, only the cheese in question can be used for melting; b. If the specific denomination includes an indication of source, the mixture used for the melt must contain at least 750 g per kilogram of the quoted variety. The rest of the cheese must be comparable; c. for any other denomination of cheese, the mixture used for the melt must contain per kilogram, more than 500 g of the cheese in question.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Art. 46 preparations melted cheese melted cheese preparations consist of melted cheese and ingredients.
Dry extract of the finished product must come at the rate of at least 500 g per kilogram of dry extract of the cheese.
Following the fat of the dry extract content (MG / are), the finished product must have the following dry extract content: a. for a MG content / are equal to or greater than 450 g/kg: at least 400 g of dry extract per kilogram; b. for a MG content / are less than 450 g/kg: at least 200 g of dry matter per kilogram.

Art. 47 labelling in addition to the information required by art. 35, al. 1, it is necessary to mention the ingredients or processes used to confer a certain palatability to the slice of cheese, such as spices, herbs, smoking, spirits or other ingredients.
For processed cheese, cheese melted spread and melted cheese preparations, we can also indicate the category of the fat content or the minimum fat of the dry extract content (MG / are) in accordance with art. 45, al. 5, instead of the fat required by art. 35, al. 1, let. a. for preparations cheese, can also indicate the category of the fat content, reported to the slice of cheese, in accordance with art. 38, al. 1, instead of the fat required by art. 35, al. 1, let. a. Section 4 cream art. 48 definition and requirements the cream is rich in the milk fat part, which is obtained by physical separation. The dry matter must be equal or superior to 85 g / kg in the fat lactic part.
For stabilization, cream can be enriched to 30 g per kilogram, at most, of milk components.
The following are categories of FAT: a. 'demi-creme' or 'coffee cream': milk fat content equal to or greater than 150 g/kg; b. 'cream', 'cream whipping' or 'cream': content equal to or greater than 350 g/kg milk fat; c. "full": content equal to or greater than 450 g/kg milk fat.

Tangy (including fresh cream) cream is a cream treated hot, acidified by means of appropriate microorganisms.
The thickened cream is a cream changed by using thickening agents until you have a consistency that allows the spreading. It is defined by analogy according to the al. 1, 2 and 4.

New content of the sentence according to section I of the O of the DFI from 26 nov. 2008, in force since Jan. 1. 2009 (RO 2008 6037).

Art. 49Etiquetage the specific names of the cream must comply with art. 48, al. 3 when the raw cream is prepackaged, the indications required in art. 2 OEDAl must be supplemented by the following: a. the temperature of storage; (b) the indication that he is raw cream and that she is not ready to be consumed; c. "Protect from light".

If the raw cream is presented for sale in bulk, the retailer is required to inform consumers that raw cream is not ready to be consumed. He is also required to inform them of the duration and the conditions of conservation of raw cream.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).
RS 817.022.21 5 butter, dairy spreads, fats Section preparations made from butter and other products derived from butter, art. 50 definitions butter is an emulsion of water type in of the milk fat. Only the raw materials referred to in art. 51 can be used in the manufacture of butter. The addition of salt is allowed.
Dairy fat spreads (including the three-quarter-fat butter and butter medium weight) are presenting themselves in the form of a solid, malleable emulsion, mainly type water in fat, derived exclusively from milk or some dairy whose fat is the rewarding part. other substances necessary for their manufacture may be added, for as much as they are not used to replace all or part of the components of milk.
Butter preparations are mixtures of butter and ingredients that significantly alter the organoleptic properties of butter.
Dehydrated butter is a butter based product which, apart from the milk fat contains more than traces of milk components and water.
Fractions of butter are products obtained from butterfat, which features of fusion have been modified using physical processes.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Art. 51 Sweet Cream butter and soured butter Sweet Cream butter is butter produced exclusively from cream.
The soured butter is butter made: a. from butter acidified with a concentrate of lactic acids obtained by microbiological from milk, forgotten the source. from sour cream.

Art. 52 requirements the milk fat content must conform to the following provisions: a. butter min. 820 g per kg b.

butter fat three-quarters min. 600 g and up to 620 g per kilogram c.

butter medium min. 390 g and up to 410 g / kg d.

salted butter min. 800 g per kilogram of e.

preparations with butter min. 620 g per kilogram f.

fat dairy spread: 1. more than 100 g and less than 390 g per kilogram, 2 more than 410 g and less than 600 g per kilogram, or 3. more than 620 g and less than 820 g per kilogram.

The butter and the butterfat must meet the requirements contained in annex 5.

Salted butter may not contain not more than 20 g of edible salt per kilogram.

Art. 53 specific names the following specific names must be used: a. 'butter', "three-quarter-fat butter", 'medium weight butter', 'butter', "preparations with butter" and "dairy spread fat", according to the-fat referred to in art. 52, al. 1; (b) 'dehydrated butter' ('butter', 'anhydrous butter', 'butteroil', 'butyric fat', "concentrated butter', 'butter to roast", etc.) for the products referred to in art. 50, al. 4; c. 'fractions of butter' for the products referred to in art. 50, al. 5. the specific denomination of dairy spread fat must be supplemented by an indication in percent of the fat content.
The specific denominations butter and dairy spreads fat must be complemented by the indication "no pasteurized (e)" If these products have been manufactured from raw materials or ingredients that are not subjected to a heat treatment.
The butter referred to in art. 52, al. 1, let. a, can also be referred to as 'butter cream', "Sweet Cream butter" or "soured butter" if it is obtained from the corresponding raw. The name "butter whey cream" can be used if the butter is obtained from a mixture of cream of milk and whey cream.
Butter manufactured in a dairy whey cream can be referred to as "dairy butter".

For the manufacture of which the specific name includes the term butter (e.g. butter, margarine with butter cookies), all kinds of butters (exp. 1 let. a to c) can be used as ingredients.
Three-quarter-fat butter can also be referred to as "butter reduced in fat" or "light butter" and medium weight butter 'to low-fat butter', 'butter light' or 'light butter.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
Repealed by no I of O of the DFI on March 7, 2008, with effect from April 1, 2008 (RO 2008 1009).

Art. 54 additional indications in addition to the information required in art. 35, al. 1, it is necessary to add the mention "protect from light".
In the case of addition of salt to the butter, butter fat quarters to medium weight butter or dairy spreads, fats the salt content must be indicated as a percentage in the list of ingredients.
For fractions of butter, the corresponding to the translucent State melting point must be indicated in degrees Celsius, in the immediate vicinity of the specific denomination.

Section 6 sour milk, acidified milk, yogurt, kefir art. 55 acidulated milk, acidified milk sour milk (fermented milk) is obtained by fermentation of the milk through appropriate microorganisms.
Acidified milk is obtained by adding appropriate acidifying agents.
The milk fat content is governed by the provisions applicable to the yogurt.
To sour milk, there is place to indicate the nature of the treatment hot implemented after the lactic fermentation.

Art. 56 yogurt yogurt is obtained by fermentation of the milk with Lactobacillus tendency SSP. bulgaricus and Streptococcus thermophiles.
The yogurt made from other enzymes is obtained by fermentation of the milk using Streptococcus thermophiles and harmless strains of Lactobacillus Species.
Bacteria referred to in para. 1 and 1 must reach at least 10 million units forming colony per gram of finished product.
Yogurt can also contain other suitable microorganisms.
The milk fat content must be: a. for thin yogurt or skimmed yogurt: equal or less than 5 g per kilogram; b. to partially skimmed yogurt: greater than 5 g, but less than 35 g per kilogram; c. for yogurt or yogurt for whole milk: equal or superior to 35 g per kilogram; d. for the yogurt cream obtained from milk and cream: equal to or greater than 50 g per kilogram.

For partially skimmed yogurt and yogurt cream, the fat content must be indicated as a percentage mass, in the immediate vicinity of the specific denomination. The indication of the fat content refers to the lactic part.

Introduced by section I of O of the DFI of Nov. 26. 2008, in force since Jan. 1. 2009 (RO 2008 6037).
New content according to section I of the O of the DFI from 26 nov. 2008, in force since Jan. 1. 2009 (RO 2008 6037).

Art. specific 56adenomination of yogurt yogurt to the senses of the art. 56, al. 1, must wear the name "yogurt."
The yogurt made from other enzymes within the meaning of art. 56, al. 1, must wear the name "yogurt" supplemented by a term to describe appropriately the nature of the change in the yogurt-induced the specific Lactobacilli (e.g. "soft yogurt").

Introduced by section I of O of the DFI of Nov. 26. 2008, in force since Jan. 1. 2009 (RO 2008 6037).

Art. 57 kefir, kefir is obtained by fermentation of milk. Lactic fermentation is added an alcoholic fermentation through yeasts.
Kefir must contain at least 1 million of lactic bacteria forming colony and 10 000 viable yeast per gram of finished product.
The milk fat content is governed by the provisions applicable to the yogurt.

Section 7 buttermilk, whey, milk serum art. 58 buttermilk, sour buttermilk buttermilk (sweet buttermilk) is the residual liquid of the transformation of not acidified in butter cream.
It must contain at least 80 g of lactic dry matter fat per kilogram.
The acidic buttermilk is the residual liquid of the transformation of acidified in butter cream. It can also be obtained by microbial acidification, from sweet buttermilk.
It must contain at least 80 g of lactic dry matter fat per kilogram.
The non-fat lactic dry matter content can be increased by concentration from buttermilk and sour buttermilk.

Art. 59 whey whey (sweet whey, whey) is the liquid obtained after the coagulation of milk during the manufacture of cheese or casein.
Acid whey is whey lactose has been fully or partially fermented in lactic acid under the effect of appropriate microorganisms.
The acidified whey is obtained by the addition of appropriate acidifying agents.
Demineralised whey is whey all or part of the minerals have been subtracted by appropriate methods.

Introduced by section I of O of the DFI of Nov. 15. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Art. 60 milk serum the serum of milk is the residual liquid obtained from milk or whey, after the extraction of the protein and the milk fat.
Art. 59, al. 2 and 3, shall apply by analogy to sour milk serum and serum of acidified milk.

Section 8Fromage of whey art. 61 definition and requirements of whey cheese is a product obtained: a. from whole whey or skim by acidic precipitation (clotting) hot, with possible addition of skim milk or buttermilk, forgotten the source. evaporative (concentration, etc.) and by moulding a mixture of whey and milk, cream or other by-products of milk or whey.

The collection of liquid before the acid precipitation of milk is allowed.
Cheese Whey obtained by concentration can be added sugar.
Whey obtained by coagulating cheese must have the following composition characteristics: a. the protein content of whey compared to all of the proteins of the finished product must be equal to or more than 510 g per kilogram; b. the dry matter content must be equal to or greater than 200 g per kilogram of finished product; c. must be at least 150 g of fat per kilogram of dry matter; whey lean cheese must be maximally 150 g of fat per kilogram of dry matter.

No refined whey cheese is consumable immediately after its manufacture, refined whey cheese and cheese whey lean refined are consumables only after a certain time of maturation.
Are allowed, for cheese whey obtained by coagulation, the following AIDS: a. lactic acid (e.g. the azi); (b) citric acid c. acetic acid; d. any other harmless coagulating substance for health.

Are allowed to confer a certain palatability: a. the edible salt; b. the spices and herbs, as well as their excerpts; c. smoking.

Art. 61a specific Denomination of whey obtained by coagulating cheese can be referred to as "cheese" or "ricotta."

Section 9 condensed milk, milk powder, dairy products in powder, milk proteins art. 62 condensed milk condensed milk is milk sweet or unsweetened, which eliminated the water in large part.
He must present the following dry matter and fat contents: in g/kg fat content has.

condensed skim milk (condensed skim milk) min. 200 g/kg max. 10 g/kg b.

concentrated whole milk (condensed milk) min. 250 g/kg min. 75 g/kg c.

condensed milk enriched with material fat min. 265 g/kg min. 150 g/kg


For condensed milk sweet, the levels referred to in para. 2 must be corrected according to the percentage of sugar.
Condensed milk can be standardized to a minimum content in milk protein of 34% from fat lactic dry matter. Only the components of milk are allowed for the standardization of the milk protein content. Report of the casein/whey protein should not be changed.

Art. 63 milk powder milk powder is milk from which water for the most part has been eliminated.
The residual water content should not exceed 50 g per kilogram.
Powdered milk must present the following fat contents: a. powdered milk skim max. 15 g/kg b.

milk powder reduced-fat, partly skimmed milk powder more than 15 g/kg and less than 260 g/kg c.

whole milk powder min. 260 g/kg and less than 420 g/kg d.

milk powder with a high content in fat (milk powder enriched with fat, cream powder material) min. 420 g/kg art. 62, al. 4, shall apply by analogy.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).
New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).

Art. 64 dairy products powdered dairy products in powder (whey in powder, buttermilk powder, milk candy powder, etc.) are dairy products that we've eliminated the water for the most part.

Art. 65 milk proteins milk proteins are a concentrate or powder of some or all of the proteins in milk.
Dry matter of milk proteins must contain at least 500 g of protein per kilogram.

Art. 66 labelling in the case of products to be delivered to the consumer, these include, instead of the fat required by art. 35, al. 1, let. a: a. the dry matter content of lactic origin, except for milk fat-free powder; b. the fat in grams per kilogram, in grams per 100 grams or in percent ('%'), except for the condensed skim milk (sweet or not) and skim milk powder.

The information referred to in para. 1. let. a and b, must appear in the same Visual field as the specific name.
For the yogurt powdered, the fat of lactic part must be indicated in the specific denomination (eg.) "yogurt powder Strawberry with 260 g of fat per kilogram of lactic part").
For high-fat powdered milk, the fat content must be included in the specific denomination.
Made with whole milk powdered dairy products cannot carry the name "produced whole milk.

Introduced by chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).

Chapter 8aColostrum and Art. colostrum-based products 66a Definition On means 'colostrum' rich in antibodies and minerals fluid secreted by the mammary glands of animals producing milk up to five days after parturition, which precedes the production of raw milk.
"Colostrum-based products" means products resulting from the processing of colostrum or from the further processing of these products.

Art. 66b labelling the specific denomination of colostrum is "colostrum".
Products that are made with colostrum must be marked "colostrum-based product.

Chapter 9 milk from other mammals that cow and dairy derivatives art. 67. the provisions of Chapter 7, 8 and 8A shall apply by analogy to milk and colostrum from other mammals that cow, dairy products and colostrum-based products derived. The provisions relating to the heat treatment when it comes to milk should not undergo heat treatment for technical reasons (e.g., horse milk) exception.
All milk or colostrum from another mammal that the cow, and any dairy or colostrum-based product which is derived must be designated as such.
When milk or of colostrums from different animal species are mixed for consumption or manufacture of dairy or colostrum-based products, it is necessary to indicate the animal species concerned and the proportions of the mixture (e.g. 'cow milk with X % of goat's milk', ' colostrum of Ewe with Y % of colostrum of cow ").
For goat or sheep cheese that has not obtained exclusively from goat or sheep milk, the specific denominations are the following: a. 'demi-chevre cheese', 'cheese half' or 'cheese of sheep demi-lait' if milk intended for the manufacture consists of at least 500 g of milk of goat or sheep per kilogram milk; b. "added X % of goat's milk cheese" or "added cheese of Y % of milk» of sheep"if milk intended for the manufacture of less than 500 g of milk of goat or sheep's milk was added per kilogram.

New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).
New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).
New content according to chapter I of the O of the DFI on March 7, 2008, in force since April 1, 2008 (RO 2008 1009).

Chapter 10 eggs and egg products Section 1 Definitions and requirements art. 68 the eggs are not fertilized and not cooked, germ cells protected by an intact shell, the domestic chicken (Gallus domesticus) or another species avian, and direct human consumption or for the manufacture of egg products.
The egg consists: a. (egg yolk) yellow: central part of the egg, translucent, yellowish homogeneous; b. White (egg white): mass of colorless to white, translucent, gelatinous consistency, wrapping the egg yolk; c. Mussel membrane: membrane between the shell and the egg white.

Liquid egg, refers to the content of unprocessed egg after removal of the shell.
A cracked egg is an egg shell is damaged but the membrane is intact.

Art. 69 egg products egg products are products obtained by transformation of eggs or their various components or mixtures, or further processing of egg products.
The concentration of butyric acid 3 OH should not exceed 10 mg/kg of dry matter of the unmodified egg product.
The content in lactic acid of the raw material used to manufacture egg products must not exceed 1 g/kg of dry matter. However, for fermented products, this value should be the value recorded before the fermentation process.
The amount of tailings of shells, egg membranes and any other particles in the processed egg product must not exceed 100 mg/kg of egg product.
The mixture of eggs of different species is not allowed.

Art. 70 eggs with defects cracked eggs may be used for the manufacture of egg products; art. 71, al. 2, is reserved.
Should not be used as food: a. eggs which the shell is broken and torn Mussel membrane ('broken eggs', 'broken eggs'); b. the eggs from the incubator, no fertilized; c. the eggs having undergone a beginning of incubation and the embryo is dead ("incubated eggs").

When the Visual control of a lot of eggs to be handed over to the consumer, eggs with defects rate should not exceed 7%, which more than: a. 4% split egg or eggs cracked; b. 1% of eggs with meat or blood stains.

The imperfection tolerances must be doubled if the batch controlled under para. 3 has less than 180 eggs.

New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
New content according to section I of the O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

Art. 71 eggs used for the manufacture of egg products, the shells of the eggs used for the manufacture of egg products must be fully developed and free of cracks.
Cracked eggs may be used for the manufacture of liquid eggs or egg products if the production facility or the packing centre delivers them directly to a licensed facility to manufacture liquid egg or a processing company, where they are broken as soon as possible.
Only clean and dry eggs can be broken.

New content according to chapter I of the O of the DFI on May 11, 2009, in force since May 25, 2009 (RO 2009 2019).

Section 2 labelling art. 72 eggs on packaging of retail, the information required in art. 2 OEDAl must be supplemented by the following: a. by a mention such as "for sale to the..."; b. by the storage temperature, if the product is delivered to the consumer in the chilled State; (c) by the number of eggs and the net weight or the number of eggs and the minimum weight per egg in grams.

If the laying date is indicated, it must be easily recognizable.

The country of production may also be indicated for short. Only the ISO code 2 of the nomenclature of countries for foreign trade statistics appearing in the rate of use, in its version of January 1, 2004 is admitted.

RS 817.022.21 complemented by the indication of the 21st day after the laying date of new content according to chapter I of O of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).
The rate of use can be viewed or ordered against Bill to the General Directorate of customs, Monbijoustrasse 40, 3003 Bern.

Art. 73 egg products the indications required in art. 2 OEDAl must be supplemented by the following: a. for lots of egg products that are not intended for retail sale, but to be used as ingredients in the manufacture of another product: by the temperature at which the egg products must be kept and the length of their conservation at this temperature; b. when other foods are added to egg products : by the content in egg, as a percentage of the mass, related to the product finished; c. for liquid eggs in the sense of art 57, al. 7, the order of the DFI of 23 November 2005 on hygiene: in addition to the indication required at the let. b, by the words "liquid egg" unpasteurized - on the place of destination as well as the date and time at which the eggs were broken.

RS 817.022.21 RS 817.024.1 art. 74 eggs not from hens eggs that do not come from hens (Gallus domesticus) shall carry, in addition to the information required in art. 72, the mention of the avian species (e.g. Balut, pigeon eggs).
Packaging, packaging and containers that contain eggs of cane should carry a statement such as "don't consume only after at least ten minutes of cooking!".

Section 3 dyes allowed art. 75. the dyes for colouring of eggshells and stamping of eggs are mentioned in annex 6.

Chapter 11 honey, Royal Jelly and pollen Section 1 honey art. 76 definitions honey is the sweet substance produced by bees from the nectar of flowers and honeydew or other secretions sweet from living plant parts that they forage, combine with own specific material, transformed in their body, store and let ripen in the rays of the hive. Honey can be fluid, thick or crystallized.
Nectar honey is honey coming mainly from the nectar of flowers.
Honeydew honey is honey mainly from secretions of living parts of plants or secretions found on them.
In rays honey is honey stored by bees in the operculate alveoli of newly built shelves, containing no brood, and sold in whole rays or not.
With pieces of rays honey is honey that contains one or more pieces of honey on the shelves.
Drained honey is honey obtained by draining of desopercules rays containing no brood.
Centrifugal honey is honey obtained by centrifuging desopercules rays containing no brood.
Pressed honey is honey obtained by pressing of rays containing no brood; the rays can be heated only moderately or not at all.

Art. 77 requirements the water content does not exceed: a. for honey: 21% of mass; b. for honey from Heather (Calluna) and honey from clover (Trifolium SP.): 23% of the mass.

The honey must not have been overheated. The diastase and honey hydroxymethylfurfural content are the criteria of overheating.
In addition, apply the requirements laid down in Chapter 23A "Honey" of the Swiss food manual.

Not published in the RO; available on order from FBL, sale of federal publications, 3003 Berne.

Art. 78 labelling the following specific names can be used instead of the specific name "honey": a. honey from nectar; b. honey from honeydew; c. drained; d. centrifuged; (e) pressed honey honey honey.

The rays honey and honey with pieces of rays must be designated as such.
The honey with a foreign smell or taste that has begun to ferment or be effervescent, or which has been heated excessively, must be designated as "pastry honey" or "industrial honey".
The specific name, except for the honey of pastry and industrial honey, can be completed: a. by the indication of the origin floral or plant, if the honey is mainly from the indicated origin and if it has the characteristics organoleptic, physico-chemical and microscopic; b. a name regional, territorial or topographical, if honey is from the origin indicated; the provisions of the order of 28 May 1997 on the PDO and the PGI are reserved.

RS 910.12 Section 2 jelly Royal art. 79 definition Royal Jelly is the product of the secretion of the pharyngeal of the worker bees and mandibular glands.

Art. 80 requirements Royal Jelly can contain up to 70% water.
10-hydroxy-2-decenoique acid content must be at least 1.4% mass.

Art. 81 description Royal Jelly can also be called "royal juice" or "Royal food.

Section 3 Pollen art. 82 definition by pollen is the male spores harvested by bees on the anthers of flowering plants. Pollen is moistened with nectar or honeydew from the crop of bees and is thus enriched enzymes. It is transported in the form of balls inside the hive to feed the brood. It is harvested through a trapdoor placed at the entrance of the hive.
The disaggregated pollen or pollen crushed is a pollen grain which has been mechanically changed the envelope in a way that its content is more absorbed by the human body.

Art. 83Exigences the water content of the pollen dehydrated should not exceed 8% of the mass.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).

Chapter 12 amending the annexes art. 84. the federal Office of food safety and Veterinary Affairs regularly adapts the annexes of this order according to the evolution of scientific and technical knowledge as well as legislation of the major trading partners of the Switzerland.

New content according to section I of the O of the DFI on Nov. 25. in force since Jan. 1, 2013. 2014 (2013 4969 RO).

Chapter 13 provisions final art. 85 repeal of the law in force are repealed: 1. the order of 22 December 2000 on the use of veterinary medicines for the obtaining of food animals, 2 order of the DFI on December 10, 1981, regulating the designation of Swiss cheeses.

[2001 17 RO]
[RO 1982 3, 1990 765, 2002-848, 2004 1261]

Art. 86 entry into force this order comes into force on January 1, 2006.

Final provisions of the amendment of November 15, 2006 transitional provisions of the amendment of March 7, 2008 transitional provision of the amendment of November 26, 2008 the amendment of May 11, 2009 transitional provisions transitional provision respecting the amendment of November 25, 2013 foodstuffs that are not in line with the amendment of November 25, 2013, of this order can be manufactured imported and labeled according to the old law until December 31, 2015.
They may be delivered to the consumer according to the old law until exhaustion of stocks.

Annex 1 (art. 9, para. 1 let. a) maximum levels in adipose tissue and connective tissue for ingredients designated by the term ' meat (s) of....

Species fat (%)

Connective tissue (%)

Mammals (except rabbits and pigs) and mixtures of species with predominance of swine 25 25 30 25 birds mammals and rabbits 15 10 animal species the connective tissue content is the ratio between collagen content and meat protein. The collagen content equals 8 times the hydroxyproline content.

State on January 1, 2014 Annex 1A (art. 5, para. 4 and 9, para. 7) criteria of composition for ground meat content in fat (%)

Connective tissue of meat protein (%) report meats chopped thin ≤ 7 ≤12 pure beef chopped ≤20 ≤15 meat minced pork ≤30 ≤18 containing minced meat of other species ≤25 ≤15 collagen content equals 8 times the content in hydroxyproline.

The protein content of meat equals 6.25 times the content in total nitrogen.

Introduced by section II al. 1 o of the DFI from 15 nov. 2006, in force since Jan. 1. 2007 (RO 2006 4949).

State on January 1, 2014, annex 2 repealed by section II al. 2 o of the DFI from 15 nov. 2006, with effect from Jan 1. 2007 (RO 2006 4949).

State on January 1, 2014, annex 3 repealed by section II of the O of the DFI from 26 nov. 2008, with effect from Jan 1. 2009 (RO 2008 6037).

State on January 1, 2014, annex 4 repealed by section II al. 2 o of the DFI on March 7, 2008, with effect from April 1, 2008 (RO 2008 1009).

State on January 1, 2014, annex 5 (art. 52, para. 2) butter and butterfat 1 requirements. Acidity of butyric acid butyric fat fat should not exceed the following values: a. for the categories of butter referred to in art. 52, al. 1:

1. from cream non pasteurized: 20 mmol NaOH/kg of fat, 2 from pasteurized cream: 12 mmol NaOH/kg of fat.

b. for dehydrated butter: 20 mmol NaOH/kg of fat.

2. serum the pH of the serum pH must be: a. for Sweet Cream butter: superior or equal to 6,0; b. for the soured butter: less than or equal to 5.5.

3. for fractions of butter melting point corresponding to the translucent State melting point should be between 30 and 38 ° C for fractions of butter.

State on January 1, 2014 annex 6 (art. 75) dyes allowed for eggs 1. Colouring of eggshells following dyes can be used to color egg shells: a. dyes allowed as food additives by the DFI by order of 23 November 2005 on the additives; b. Green shiny (No. CI 42040); c. the Victorian blue (No. CI 44045); d. rhodamine B (No. CI 45170); e. the ultramarine blue (No. CI 77007); f. alcanna (Alcanna tinctoria); g. wood of Logwood (Haematoxylon campechanium); h. the yellow wood or skumpija wood (Maclura tinctoria, Morus tinctoria); i. red wood (Caesalpinia echinata); j. yellow sandalwood (Santalum album) and red wood (Pterocarpus santalinus); k. the pericarp of Walnut (Juglans regia); l. alumino-potassium silicate (E555).

2 stamping of eggs following dyes may be used for stamping eggs: a. referred to in no. 1, let dyes. a, d and e; b. the B (No. CI 42535) methyl violet.

[RO 2005 6191. RO 2007 2977 art. [7]. currently see O on June 22, 2007 (RS 817.022.31).

State on January 1, 2014 Annexes 7 and 8 introduced by section II al. 1 o of the DFI from 15 nov. 2006 (RO 2006 4949). Repealed by section II of the O of the DFI of Nov. 26. 2008, with effect from Jan 1. 2009 (RO 2008 6037).

State on January 1, 2014

Related Laws