Key Benefits:
On 23 November 2005 (State 1 Er January 2014)
The Federal Department of the Interior (DFI),
See art. 48, para. 1, let. A to d, of the Ordinance of 23 November 2005 on foodstuffs and common objects (ODAlOUs) 1 ,
Stops:
1 This order:
2 Specific requirements are reserved:
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 5129 ).
2 RS 817.024.2
3 RS 916.020
4 New content according to the c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2393 ).
1 The competent execution cantonal authority may provide for exceptions to art in special cases. 7 to 20 for:
2 The competent execution cantonal authority may provide for exceptions to art in special cases. 8, 10 and 14 for:
3 The principles set out in s. 47 ODAlOUs must be respected in all cases.
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 5129 ).
2 [RO 1997 2995, 2000 179 187, 2002 290 2504, 2003 267, 2004 3439, 2006 2197 2359. RO 2007 681 Annex c. I 2]
1 The responsible person is required to ensure that the hygiene requirements set out in this order are met at all stages of manufacturing, processing and distribution.
2 In particular, it must ensure:
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 5129 ).
Hygienic and microbiological assessment shall be carried out according to the following category of products:
1 A microbiological criterion is a criterion which defines the acceptability of a product, a lot of foodstuffs, a process or a common purpose, on the basis of the absence, presence or number of microorganisms or the quantity of their Toxins, per unit. A differentiation is made between:
2 A food safety criterion defines the acceptability of a product placed on the market.
3 A process hygiene criterion indicates the acceptability of the operation of the production process. Its exceedance requires appropriate corrective measures to maintain the hygiene of the process. The hygiene criteria are not applicable to products placed on the market.
4 Microbiological criteria are expressed by limit values and tolerance values.
5 A limit value expresses the number of microorganisms beyond which a product is deemed to be hazardous to health.
6 A tolerance value expresses the number of microorganisms that are empirically admitted that it should not be exceeded when the raw materials are carefully selected, that the rules of good manufacturing practice are respected and that the Product is kept under appropriate conditions. When the tolerance value is exceeded, the product is deemed to be depleted in its market value.
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 5129 ).
1 Microbiological analysis of samples shall be carried out in accordance with the reference microbiological methods of analysis in the Swiss Food Manual 2 .
2 Other methods of analysis are allowed, provided that they are validated against the reference method, in accordance with internationally accepted protocols, and that they result in the same assessments as the reference methods.
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 5129 ).
2 Not published to the OR; available from the OFCL, Sales of Federal Publications, 3003 Berne.
1 The premises and facilities of food establishments must be clean and in good condition.
2 Their design, layout, construction, location and size 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 5129 ).
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 5129 ).
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 5129 ).
1 The premises used for the preparation, processing or processing of foodstuffs must be designed and arranged in such a way as to ensure good hygiene practices and to avoid contamination during and between operations.
2 In particular, they must meet the following requirements:
3 In case of need, suitable arrangements for cleaning, disinfection and storage of work tools and equipment must be provided. These devices must be carried out with corrosion-resistant materials, easy to clean and have adequate supply of cold water and hot water. 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 5129 ).
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 5129 ).
1 Provision should be made for a specific device for washing foodstuffs if necessary.
2 This washing device must be equipped with a cold or hot water supply as required. It must be regularly cleaned and disinfected if necessary.
1 Food establishments must be equipped with a sufficient number of toilets, equipped with a flushing and connected to the sewer system. The toilet should not give directly to the premises in which foodstuffs are used.
2 They must be equipped with sufficient and appropriately located lavabos, equipped with running water, hot and cold, and equipped with the equipment needed to clean and dry the hands.
3 All sanitary installations must have adequate ventilation, whether natural or mechanical.
1 The premises used for foodstuffs must have adequate ventilation, whether natural or mechanical.
2 It is important to avoid pulsed air flow from a contaminated area to a clean area.
3 Ventilation systems shall be designed in such a way as to facilitate access to filters and other elements to be cleaned or replaced.
1 The stalls, marquees, store-vehicles and other mobile installations and vending machines shall, as far as possible, be installed, designed, constructed, cleaned and maintained in such a way as to avoid the same Possible contamination, particularly by animals, pests and other pests. 1
2 Depending on the circumstances, the following requirements should be met in particular:
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 5129 ).
1 Containers used for the transport of foodstuffs must be clean and in good condition so that foodstuffs are protected against contamination and must be designed and constructed in such a way that they can be Properly cleaned or disinfected if necessary.
2 If there is a risk that foodstuffs will be contaminated with other goods transported, the containers used must be exclusively reserved for the transport of foodstuffs. 1
3 Where containers are used to transport goods other than foodstuffs or to transport different foodstuffs at the same time, it is necessary, where appropriate, to separate the different products strictly.
4 Bulk foodstuffs in liquid, granular or powdery state must be transported in containers or tanks reserved for the transport of foodstuffs. These containers must be clearly visible and indelible in one of the official languages, indicating that it is a container exclusively reserved for the transport of foodstuffs.
5 When containers have been used to transport products other than foodstuffs or to transport different foodstuffs, they must be carefully cleaned between two loads.
6 Foodstuffs loaded in containers must be laid out and protected in such a way as to minimise the risk of contamination.
7 Containers intended for the transport of foodstuffs which must be kept at controlled temperature shall be so designed that the preservation of foodstuffs can be carried out under conditions of adequate temperature And controllable. 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 5129 ).
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 5129 ).
1 Containers, appliances, instruments, equipment and other objects coming into contact with foodstuffs (equipment) must meet the following requirements:
2 If it is necessary to use chemical additives to prevent corrosion of equipment and containers, they must be used in accordance with good professional practice.
1 The premises in which foodstuffs are used shall be prohibited from access to animals, whether or not detained or accompanied.
2 The exception is:
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 5129 ).
1 Food waste, non-edible by-products and other waste must be removed as quickly as possible from the premises in which foodstuffs are used.
2 They shall be stored in containers with a closing device. These containers should be suitable, in perfect condition, easy to clean and disinfect if necessary.
3 Food waste, non-edible by-products and other waste must be properly stored and disposed of.
4 Waste premises must be designed and maintained in a manner that is clean and free of animals and other pests. They will be cooled if necessary. 1
5 Waste must be disposed of in a hygienic manner. They should not be a source of direct or indirect contamination of foodstuffs.
6 For any other container or disposal system, the responsible person must be able to demonstrate to the competent cantonal authority that this is an appropriate solution.
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 5129 ).
1 Food establishments must have sufficient quantities of drinking water in accordance with the DFI order of 23 November 2005 on drinking water, spring water and mineral water 1 . 2
2 The use of drinking water is essential if any contamination of foodstuffs is to be avoided.
3 Water treated for food processing or as an ingredient must not present any microbiological, chemical or physical hazards and must meet the same requirements as drinking water.
4 Ice coming into contact with or likely to contaminate foodstuffs must be made from drinking water. It must be manufactured, handled and stored under conditions that exclude contamination.
5 Vapour directly in contact with foodstuffs shall not contain any substance which presents a health risk or is likely to contaminate such foodstuffs.
6 Non-potable water used in the control of fire, steam production or refrigeration, or for other similar purposes, shall circulate in a separate system and shall be duly identified as such. The non-potable water system must under no circumstances be connected to the drinking water system nor can it be allowed back into the drinking water system.
1 RS 817.022.102
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 5129 ).
1 The responsible person must not accept the raw materials or ingredients that they know or have any place to assume that they are contaminated with parasites, pathogenic micro-organisms or toxic substances, decomposed or To the point that they remain unfit for consumption, even after sorting, pretreatment or hygienically irreproachable transformation.
2 Raw, non-consumer-ready foods must be kept away from consumer-ready foods. When processing and preparing (washing, peeling, etc.), it is necessary to take the necessary steps to separate raw foods from consumer-ready foods.
3 Raw materials and ingredients stored in a food establishment must be kept under conditions that prevent harmful health damage and protect against contamination.
4 Foodstuffs must be protected against contamination rendering them unfit for consumption during manufacture, processing, processing, storage, packaging, delivery and transport.
5 Substances that are hazardous to health or unfit for consumption must be labelled accordingly and stored separately in closed containers.
1 Foodstuffs which are offered for sale in bulk and in free service at points of sale or food establishments or otherwise available to the consumer shall not be subject to alteration of the facts They are not packed.
2 Appropriate utensils and packagings shall be made available for free service. 1
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 5129 ).
1 Packaging and packaging materials should not be a source of contamination for foodstuffs. In particular, it is necessary to ensure the proper condition and cleanliness of the containers made of metal or glass before use.
2 Packaging and packaging materials should be stored under conditions that avoid contamination.
3 Packaging and packaging materials that are reused for food must be easy to clean and disinfect if necessary.
1 Every person who works in a food establishment must ensure that they have adequate personal hygiene and proper cleanliness when using food.
2 Clothing and, if necessary, protective clothing must be clean and adequate.
3 Food establishments must have locker rooms and facilities to ensure adequate personal hygiene. 1
4 The person responsible must make staff aware of hygiene problems, such as hand hygiene, body hygiene and cleanliness of clothing.
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 6125 ).
1 Access to premises in which foodstuffs are used shall be prohibited to any person suffering from an acute illness, which may be transmitted by foodstuffs.
2 Access to premises in which foodstuffs are used is prohibited for persons who continue to remove pathogens after recovery, or who have an infected wound, skin lesion or other pathology Unless appropriate hygiene measures can be used to exclude any direct or indirect contamination of foodstuffs.
3 Any person who is infected with a disease transmissible by food who works in a food establishment and is likely to come into contact with foodstuffs must inform the person immediately Responsible, indicating illness, symptoms and, if possible, causes.
4 If several cases of food-borne diseases occur simultaneously within a food establishment, the responsible person is required to inform the cantonal competent enforcement authority.
1 The person responsible must ensure that employees who are in contact with foodstuffs are supervised and receive instructions or training in the field of food hygiene.
2 The responsible person must ensure that the employees responsible for the development and application of the HACCP method 1 Have received appropriate training on the application of HACCP principles.
1 Hazard Analysis and Critical Control Points
The person responsible regulates the access of foreign persons to the institution (e.g. Visitors) to the areas used for foodstuffs and lays down the hygiene measures to be observed.
1 Raw materials, ingredients, intermediates, and finished products that may favour the proliferation of pathogenic microorganisms or the formation of toxins must be stored at temperatures that prevent Possible any phenomenon of this nature.
2 Refrigeration temperatures must be defined in such a way as to guarantee food safety at all times. The limit values and the tolerance values laid down in Annexes 1 and 2 for micro-organisms must, in particular, be complied with at the time of handing over to the consumer or, where appropriate, up to the date of consumption. 1
3 The cold chain must not be interrupted. It may, however, be waived for short periods at prescribed temperature conditions if the preparation, transport, storage and delivery of the food or food is required and provided that this does not result in Risk to the health of consumers.
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 5129 ).
1 The suitable foodstuffs may be frozen for the purpose of extending the shelf life or improving the hygienic and microbiological safety of the food.
2 The procedure shall be carried out in such a way as to modify as little as possible the composition and physical, nutritional and organoleptic characteristics of foodstuffs. 1
3 Frozen products must be stored at or below -18 °C. The cold chain must not be interrupted. This temperature may be lower for a short period of time during transport or during deicing of refrigerated equipment at the retailer. However, the temperature of the products must remain below or equal to -15 ° C in the surface layers.
4 Frozen products must be prepackaged. Exceptions to this rule are the raw materials and intermediate products intended for industrial or artisanal processing.
5 The thawing of frozen products must be carried out in such a way as to minimise the risk of the proliferation of pathogenic microorganisms or the formation of toxins in foodstuffs. During thawing, food must be subjected to temperatures that do not pose a health risk. Any defrosting fluid that is likely to present a health risk must be able to flow appropriately. After thawing, foodstuffs must be treated in such a way as to minimise the risk of the proliferation of pathogenic microorganisms or the formation of toxins.
6 Only in direct contact with frozen foodstuffs are the following refrigerant agents:
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 5129 ).
1 The food that is suitable for use may be subjected to heat treatment for the purpose of extending the shelf life or improving its hygienic and microbiological safety. Heat treatments shall be applied in such a way as to modify as little as possible their composition and their physical, nutritional and organoleptic characteristics.
2 Food is considered to be:
3 Other heat treatments are allowed under para. 1. The specific provisions laid down in Chapter 5 shall be reserved.
4 Foodstuffs supplied to the consumer in hermetically sealed containers shall meet the following requirements:
1 When food or food is to be stored or served at low temperature, it must be refrigerated as quickly as possible after heat treatment or after specific temperature-specific preparation Causing no risk to health and delaying their alteration.
2 Hot foods to the consumer must be kept at temperatures that prevent the proliferation of harmful microorganisms.
3 Cold maintenance and warm maintenance of food and food must be ensured on an ongoing basis by means of adequate thermometric devices and facilities suitable for refrigeration, frost or hot maintenance And monitored as part of self-monitoring.
1 The cutting and manufacturing establishments must be designed in such a way as to avoid any contamination of meat and derivatives. Particular attention should be paid to:
2 The institution must have:
3 L' al. 2, let. D, apply only to establishments with an operating authority within the meaning of s. 13, para. 1, ODAlOUs.
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 5129 ).
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 5129 ).
1 The meat can be cut before it reaches the temperatures set in art. 31, para. 1, when the cutting shop is on the same site as the slaughterhouses or the freshly slaughtered carcasses have been transported to the place of processing, within 2 hours after slaughter.
2 If an establishment is approved for the cutting of meat from different animal species, all necessary measures should be taken to avoid cross-contamination. The cutting operations must be performed at different times or in separate premises.
1 Meat and meat products must be refrigerated as quickly as possible after slaughter or manufacture and must be kept at the following temperatures:
2 As regards domestic ungulate meat, adequate ventilation should be provided during refrigeration in order to avoid the formation of condensing water on meat.
3 Meat and products derived for the use of frozen foods must be immediately frozen and must be kept in frozen state during storage and transport. A possible pre-freezing stabilization period should be considered.
4 The temperatures set in para. 1 must be respected during transport. The exception to this rule is the immediate transport of carcasses that are freshly slaughtered to the place of processing within 2 hours after slaughter.
5 The meat and the derived products presented for sale shall be maintained at a temperature not exceeding 5 ° C.
6 The temperature requirements do not apply:
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 5129 ).
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 5129 ).
3 RS 817.022.108
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 5129 ).
5 Repealed by c. I of the O of the DFI of 15 Nov 2006, with effect from 1 Er Jan 2007 ( RO 2006 5129 ).
1 Frozen meat used in the manufacture of minced meat or meat preparations must be boneless before freezing. 2
2 If the ground meat is made from chilled meat, this operation must be carried out after slaughter within the following time limits:
3 Ground meat and meat preparations must be packed or packed immediately after manufacture and refrigerated or frozen at the temperatures set in art. 31, para. 1. 3
4 Ground meat and meat preparations should not be refrozen after thawing. 4
5 Are admitted to retailers:
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 5129 ).
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 5129 ).
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 5129 ).
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 5129 ).
5 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 5129 ).
1 In the case of the manufacture of mechanically separated meat, the raw materials to be removed shall be used after slaughter within the following time limits:
2 If mechanical separation does not occur immediately after deboning, fleshy bones shall be stored and transported frozen or at a temperature not exceeding 2 ° C.
3 Frozen charnus bones should not be refrozen after thawing.
4 If mechanically separated meat is not used immediately after it has been obtained, it must be refrigerated at a temperature not exceeding 2 ° C. If mechanically separated meat is not processed within 24 hours of refrigeration, it must be frozen, packaged and packaged in frozen state within 12 hours of obtaining it.
5 Once frozen, mechanically separated meat must not be stored for more than 3 months. It should not be refrozen after thawing.
1 Any liver of poultry from a herd that has been shown to be not contaminated with the bacteria Camp Y Lobacter May be delivered to the consumer in a refrigerated form.
2 Any other liver of poultry may be released to the consumer only in frozen form.
1 Introduced by ch. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5307 ).
The treated stomachs, bladders and intestines must be cooled and maintained at the temperatures set in art. 31, para. 1. They can only be stored at room temperature if they have been salted, bleached or dried.
1 Raw materials used in the manufacture of gelatine must be transported and stored in a refrigerated or frozen state, unless their processing occurs within 24 hours of obtaining them.
2 May be transported and stored at room temperature:
3 The gelatin manufacturing process for human consumption must ensure that:
5 Establishments that manufacture gelatin for human consumption may also produce and store gelatin not for human consumption, provided that the raw materials and the manufacturing process are Complying with the requirements for gelatin for human consumption. 3
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 6125 ).
2 Repealed by c. I of the O of the DFI of 26 Nov 2008, with effect from 1 Er Jan 2009 ( RO 2008 6125 ).
3 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 6125 ).
1 Raw materials used in the manufacture of collagen must be transported and stored in a refrigerated or frozen state unless their processing occurs within 24 hours of obtaining them.
2 May be transported and stored at room temperature:
3 The following provisions apply to the process of manufacturing collagen for human consumption:
5 After being subjected to the procedure referred to in para. 3, collagen can undergo a drying process. 3
6 Establishments that manufacture collagen for human consumption may also produce and store collagen not for human consumption, provided that the raw materials and the manufacturing process are Comply with the requirements for collagen for human consumption. 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 5307 ).
2 Repealed by c. I of the O of the DFI of 25 Nov 2013, with effect from 1 Er Jan 2014 ( RO 2013 5307 ).
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 5307 ).
4 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 6125 ).
1 Establishments responsible for the collection of raw materials and their transport to processing establishments shall be equipped with storage facilities for raw materials at a temperature not exceeding 7 ° C.
2 Each processing establishment must include:
1 Raw materials used in the manufacture of melted animal fats and cretons must be transported and stored in good hygienic conditions and at an internal temperature not exceeding 7 ° C before being melted. They may, however, be stored and transported without active refrigeration as long as they are melted within 12 hours of the day on which they were obtained.
2 The cretons that are obtained at a temperature less than or equal to 70 ° C shall be stored:
3 The cretons which are obtained at a temperature above 70 ° C and which have a humidity level greater than or equal to 10 % (m/m) shall be stored:
4 The cretons which are obtained at a temperature above 70 ° C and which have a humidity rate of less than 10 % (m/m) are not subject to any special storage requirements.
1 Live bivalve molluscs must be stored, transported and maintained at a temperature which does not affect their viability or the safety of foodstuffs.
2 Live bivalve molluscs should not be redisposed or sprayed with water after their packaging for retail sale.
3 The s. 1 and 2 also apply to echinoderms, tunicates and marine gastropods when they are placed on the market.
1 Cree halves and wholesale markets in which fishery products are sold must have separate facilities for the storage of fishery products seized or declared unfit for human consumption.
2 During the sale or storage of fishery products:
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 5129 ).
1 Refrigerated and non-packaged fishery products that are not distributed or shipped or prepared or processed immediately upon arrival at the receiving facility must be stored in the ice in an appropriate place. Reglacing should be performed as often as necessary. 1
2 Fresh, packaged fishery products must be refrigerated at the temperature of the melting ice (not exceeding 2 ° C).
3 Clean water can be used instead of drinking water for outdoor washing of whole fresh fishery products. Operations such as dugout and evisceration must be carried out under impeccable hygiene conditions. The products must be washed thoroughly with clean water immediately after these operations. 2
4 Operations such as thread and slicing shall be carried out in such a way that the contamination or soiling of nets and slices is avoided. Nets and slices shall not reside on the working tables beyond the time required for their preparation. Fillets and slices must be packed and, if necessary, packed and refrigerated as soon as possible after preparation.
5 Containers used for the transport, shipping or storage of fresh fishery products must be water resistant and allow the meltwater to flow without remaining in contact with the products.
6 If the fishery products are to be frozen, they must be frozen as quickly as possible and kept in frozen state. The storage space shall be equipped with a temperature monitoring system, of which the thermal probe shall be located in the hottest zone.
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 5129 ).
2 New content according to the c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2393 ).
1 For the following fishery products obtained from finfish or cephalopod molluscs, the raw or finished product is subjected to a freezing treatment in order to kill viable parasites likely to present a risk to the Consumer health:
2 All parts of the fishery product are subject to freezing treatment for a period of time and at a minimum temperature of:
3 Do not require any freezing treatment for fishery products that:
4 When placed on the market, the products referred to in para. 1 shall, except when delivered to the consumer, be accompanied by a document indicating the type of freezing treatment to which they have been subjected. This document is prepared by the person responsible for the establishment of the food sector for the treatment of freezing.
5 Before being placed on the market, fishery products must be visually controlled by the naked eye to detect the presence of visible parasites. Fish products that are infested with pests must not be returned for human consumption.
6 If a food establishment places on the market products of the fishery that have not been subjected to freezing treatment or are not intended to be subjected, before consumption, to treatment killing viable parasites presenting A health risk, the person responsible for the establishment of the food sector must be able to prove that these products come from fishing or breeding grounds meeting the specific requirements mentioned in para. 3, let. C or d. To do so, it may produce the corresponding business documents or other documents.
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 5307 ).
Cooking of crustaceans and molluscs must meet the following requirements:
1 Part of the sentence repealed by the c. I of the DFI O of 11 May 2009, with effect from May 25, 2009 ( RO 2009 2393 ).
1 Fresh fishery products, unprocessed unprocessed fishery products, as well as cooked and chilled shellfish products, must be stored and transported at the temperature of the melting ice (not exceeding 2 (C).
2 Frozen fish products must be stored and transported in frozen state. An exception to this rule is frozen whole fish in brine and intended for the canning industry; they can be stored and transported at a temperature not exceeding -9 °C.
3 Fishery products intended to be placed on the market must be stored and transported under conditions that do not affect their viability or the safety of foodstuffs.
4 The fishery products presented for sale must be maintained at the following temperatures:
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 5307 ).
2 Introduced by c. I of the O of the DFI of 25 Nov 2013, in force since 1 Er Jan 2014 ( RO 2013 5307 ).
After preparation, the frog legs must be thoroughly washed with current drinking water, then cooled without delay and maintained at the temperature of the melting ice (not exceeding 2 ° C), frozen or transformed.
1 The cold chain must be maintained during the transport of raw milk to the processing establishment. The temperature of the milk shall not exceed 10 ° C upon arrival at the destination establishment.
2 This temperature may not be observed if milk is collected or processed within two hours of processing.
If raw milk is pre-packaged directly to the consumer, it must be cleaned mechanically.
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 5129 ).
1 Raw milk must, upon arrival in the processing establishment, be rapidly cooled to a temperature not exceeding 6 ° C and kept at this temperature until it is processed.
2 The milk can be stored at a higher temperature:
3 Establishments that manufacture dairy products must implement appropriate procedures to ensure that the following tolerance values are met immediately prior to thermal treatment: 1
4 The values referred to in para. 3 must be checked according to the reference methods of the Swiss Food Manual 3 .
1 New content according to the c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2393 ).
2 New content according to the c. I of the DFI O of 11 May 2009, in force since 25 May 2009 ( RO 2009 2393 ).
3 Not published to the OR; available from the OFCL, Sales of Federal Publications, 3003 Berne.
1 The milk is considered ready for consumption only after having undergone sufficient treatment. The following are considered adequate treatments: 2
2 Milk can be subjected to a single pasteurization before being heated to ultra-high temperature or sterilized.
3 Heat treatment of raw milk and dairy products must meet the requirements of s. 27 and HACCP principles.
4 Establishments that manufacture dairy products from raw milk must put in place processes to ensure food safety at all times.
5 The cream is considered ready for consumption only after having undergone heat treatment within the meaning of art. 27, para. 2. Other treatments are permitted as long as they allow for a conservability and hygienization equivalent to or higher than those obtained on the basis of heat treatment under s. 27, para. 2, let. A. 6
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 1167 ).
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 5129 ).
3 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 6125 ).
4 These standards, with the exception of electrotechnical standards, are available from the Swiss Association of Standardization, Bürglistrasse 29, 8400 Winterthur or at www.snv.ch. Electrotechnical standards are available from the Association Swiss electricians (ASE), Dissemination of standards and printed matter, Luppmenstrasse 1, 8320 Fehraltorf or at www.electrosuisse.ch
5 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 5129 ).
6 Introduced by ch. I of the DFI O of 7 March 2008 ( RO 2008 1167 ). New content according to the c. I of the O du DFI du 13 oct. 2010, effective from 1 Er Nov 2010 (RO 2010 4773).
1 Liquid milk and milk products ready for consumption must be conditioned immediately after the last heat treatment in closed containers preventing contamination. 1 The closure system must be designed in such a way that after opening, the proof of the opening remains clear and easily controllable.
2 Pasteurized milk must be cooled immediately after heat treatment. 2
3 High-temperature heated milk and sterilized milk should under no circumstances be subjected to a new heat treatment.
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 6125 ).
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 5129 ).
1 Ultra-high temperature heated milk and sterilized milk can only be returned to the pre-packaged state, except in the restoration and collective restoration.
2 Pasteurized milk and pasteurized liquid dairy products can be sold in bulk directly to the consumer if the flow system (container, titer, etc.) guarantees a contamination without contamination. The retailer is required to inform consumers of the duration and conditions for the conservation of milk and milk 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 2393 ).
1 Art. 46, 48, para. 1 and 2, 49, para. 1 and 3, and 50, para. 1, apply by analogy to the use, processing and heat treatment of colostrum and colostrum products.
2 Colostrum can be frozen after human trafficking if it is not collected daily. In this case, it must remain frozen from its arrival in the processing facility to its transformation.
1 New content according to the c. I of the DFI O of 7 March 2008 ( RO 2008 1167 ).
1 Art. 46 to 52 with the exception of s. 48, para. 3, apply by analogy to milks from other mammals and to dairy products derived from them. 2
2 If milk cannot be subjected to heat treatment for reasons of production technique (p. Ex. Milk of mare), the person responsible must ensure the safety of the foodstuffs by means of quality assurance adapted to the product.
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 5129 ).
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 5129 ).
1 The eggs must be kept clean, dry, protected from foreign odours, effectively protected from shock and subtracted from direct action by the sun.
2 They must be stored and transported at a temperature that optimally preserves their hygienic qualities. The temperature must be constant if possible.
3 They must be delivered to the consumer within 21 days of laying.
Egg processing establishments must be designed, constructed and equipped to ensure the separation of operations, including:
1 Eggs other than chicken, turkey, or pintade eggs must be treated and processed separately.
2 All equipment must be cleaned and disinfected prior to any further processing of egg, turkey or guinea fowl eggs.
1 Eggs must be broken so as to minimize contamination, in particular by ensuring that the operation of the others is properly separated.
2 Cracked eggs must be processed as soon as possible.
3 The contents of the eggs should not be extracted by centrifugation or crush. Similarly, it is forbidden to use the centrifugation of empty shells to extract white residue from eggs intended for human consumption.
4 After breaking, the liquid egg must be fully subjected, as quickly as possible, to a transformation to eliminate microbiological hazards or to bring them back to an acceptable level. A lot whose processing has been insufficient can be submitted without delay to a new transformation in the same establishment, provided that this transformation makes it suitable for human consumption. 1
5 The treatment referred to in para. 4 is not required for egg white for the manufacture of dried or crystallized albumin for heat treatment.
6 If a lot is classified as unsuitable for human consumption, it must be denatured so that it cannot be used for human consumption.
7 If the processing is not performed immediately after the breaking, the liquid eggs shall be stored either in the frozen state or at a temperature not exceeding 4 ° C. This period of non-frozen storage must not exceed 48 hours; however, these requirements do not apply to products that require a descreening if the process of sweetening is done as soon as possible.
8 Products that have not been stabilized for storage at room temperature shall be cooled to a temperature not exceeding 4 °C.
9 Freezing products must be immediately frozen after treatment.
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 5129 ).
If raw materials of animal origin are used to make a foodstuff that also contains ingredients of plant origin (e.g. Ravioli), the raw materials of animal origin shall be obtained and processed in accordance with the provisions of this Chapter and the Ordinance of the DFI of 23 November 2005 on foodstuffs of animal origin 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 5129 ).
2 RS 817.022.108
1 The responsible person is required to take all necessary measures, as part of his/her self-control, so that:
2 Where the person in charge validates or verifies the proper functioning of its procedures based on the principles of the HACCP method or on good hygiene practices, it shall, where appropriate, carry out tests based on the criteria Annexes 1 to 3.
1 The number of units to be taken in accordance with the sampling plans set out in Annexes 1 and 3 may be reduced if the responsible person is able to demonstrate, through historical documentation, that they have effective procedures based on the HACCP principles.
2 If the analyses are intended to accurately assess the acceptability of a lot of food or a particular process, the sampling plans set out in Appendices 1 and 3 should be kept to a minimum.
3 The responsible person may use other sampling and analysis procedures when they are able to demonstrate to the competent implementing authority that these procedures provide at least equivalent guarantees. These procedures may include the use of alternative sampling sites and trend analyses.
4 Analyses based on other micro-organisms and related values, as well as analyses based on non-microbiological analytes, are permitted only for process hygiene criteria.
1 The responsible person shall decide within the framework of the self-control of appropriate sampling frequencies to be applied.
2 The sampling frequency may be adapted to the nature and size of food establishments, provided that food safety is guaranteed at all times.
3 The person in charge of a food establishment producing minced meat, meat preparations, mechanically separated meat or fresh poultry meat shall take samples at least once a week For microbiological analysis. The day of sampling must be changed every week so that every day of the week is covered. 1
4 This sampling frequency may be reduced to:
5 Retailers are exempt from the obligations set out in paras. 3 and 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 5307 ).
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 5307 ).
1 Samples should be taken from the processing sites and the equipment used when these samples are needed to ensure that the criteria are met. For these prelifts 1 Nts, ISO/DIN 1859370 2 Is used as the reference method. 3
2 Food establishments that produce ready-to-eat foods that are likely to pose a risk to human health related to Listeria monocytogenes, Take samples, on the processing sites and on the equipment used, to detect the presence of Listeria monocyt O Genes As part of their sampling plan.
3 Food establishments that manufacture powdered infant formula or powdered food for special medical purposes for infants less than six months of age, presenting a risk related to Cronobacter spp. (Enterobacter sakaz A (kii) , monitor the processing sites and equipment used to detect the presence of Enterobacteriaceae as part of their sampling plan. 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 5307 ).
2 Technical standards can be consulted free of charge at the Federal Office for Food Safety and Veterinary Affairs, 3003 Berne, or ordered against payment from the Swiss Standards Association, Bürglistrasse 29, 8400 Winterthur or at www.snv.ch.
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 5307 ).
4 New content according to the c. I of the O du DFI du 13 oct. 2010, effective from 1 Er Nov 2010 ( RO 2010 4773 ).
The responsible person analyses the evolution of the results of these microbiological analyses. Where an evolution approaching unsatisfactory results is observed, it shall take appropriate measures without delay to correct the situation with a view to preventing the appearance of microbiological hazards.
1 Where the analyses based on the criteria set out in Annexes 1 to 3 give unsatisfactory results, the responsible person shall take the corrective measures defined in the framework of the self-monitoring and the measures referred to in paras. 2 to 5.
2 The responsible person is taking steps to discover the cause of unsatisfactory results in order to prevent the recurrence of unacceptable microbiological contamination.
3 Where a limit value is exceeded, the product or lot of foodstuffs is withdrawn or recalled in accordance with Art. 54 ODAlOUs. However, products placed on the market, which are not yet at the retail stage, may be subject to additional treatment to eliminate the risk in question. This treatment can only be carried out by a food establishment other than that of the retailer.
4 A product or lot of foodstuffs withdrawn or recalled may be used for purposes other than those to which it was originally intended, provided that such use does not pose a risk to human or animal health, and that this Use has been decided in the framework of procedures based on the principles of the HACCP method and authorised by the competent implementing authority.
5 If the results concerning the process hygiene criteria are unsatisfactory, the measures set out in Annex 3 shall be taken.
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 5307 ).
The Ordinance of 26 June 1995 on hygiene 1 Is repealed.
1 [RO 1995 3445, 1998 321, 2000 368, 2002 839, 2004 543]
1 Common foodstuffs and objects may continue to be manufactured until 31 December 2006 according to the old hygiene requirements and the old hygiene procedures.
2 No transitional period applies to cow's milk or dairy products based on cow's milk.
This order shall enter into force on 1 Er January 2006.
1 Foodstuffs manufactured before the entry into force of the amendment of 25 November 2013 of this Order may, subject to para. 2, be given to the consumer under the old right until 31 December 2015.
2 This transitional period does not apply to the amendment of Annexes 1 and 2 in accordance with the amendment of 25 November 2013.
(art. 3, para. 2, let. B, art. 5, 25, para. 2, 58 A , para. 2, 58 B , para. 1 and 2, and 58 F , para. 1)
| Legend: |
Nd ufc MPN n c |
= not detectable = colony-forming units = most likely number = number of units constituting the sample = maximum number of results that can present values between m and M |
| Methods: |
Methods of reference of the Swiss Food Manual 2 |
|
| Scope: |
Products placed on the market during their shelf life |
|
| Interpretation of test results: |
The result is unsatisfactory when more than c/n analyses show a value > M (limit value). |
| Microorganisms |
Product Categories/Products |
Sampling Plan |
Ufc limit value |
Remarks |
|||||
| N |
C |
M = M |
|||||||
| 1. Listeria monocyt O Genes |
|
Foodstuffs ready for consumption, allowing the development of Li S Monocytog E Nes |
5 |
0 |
10 2 By g |
The responsible person must be able to demonstrate that the product will meet the limit value during the shelf life. |
|||
| 5 |
0 |
Nd in 25 g |
This criterion shall apply to products before they leave the immediate control of the person in charge of the manufacturing establishment, where the manufacturer is unable to demonstrate that the product will meet the limit of 100 cfu/g during The shelf life. |
||||||
|
Foodstuffs ready for consumption, not allowing the development of Listeria monoc Y Togenes |
5 |
0 |
10 2 By g |
Products for which pH £ 4.4 or a W £ 0.92, products for which pH £ 5.0 and a W £ 0.94 and products with shelf life of less than five days are automatically included in this category. Periodic tests based on this criterion are not normally useful for foodstuffs ready to be consumed as follows:
|
||||
|
Infant formulae and follow-on formulae, ready for consumption or not |
10 |
0 |
Nd in 25 g |
|||||
| 2. Salmonella spp. . |
|
Dehydrated infant and dehydrated food preparations for special medical purposes for infants less than six months of age and dehydrated preparations |
30 |
0 |
Nd in 25 g |
||||
|
Foodstuffs ready for consumption containing raw eggs, with the exception of products for which the manufacturing process or composition excludes the risk of salmonella |
5 |
0 |
Nd in 25 g |
|||||
|
Live bivalve molluscs and echinoderms, tunicates and live marine gastropods |
5 |
0 |
Nd in 25 g |
|||||
|
Cooked crustaceans and molluscs |
5 |
0 |
Nd in 25 g |
|||||
|
Germs |
5 |
0 |
Nd in 25 g |
|
||||
|
Pre-cut fruits and vegetables, ready for consumption |
5 |
0 |
Nd in 25 g |
|||||
|
Unpasteurized fruit and vegetable juices, ready for consumption |
5 |
0 |
Nd in 25 g |
|||||
|
Ovoproducts, with the exception of products whose manufacturing process or composition excludes the risk of salmonella |
5 |
0 |
Nd in 25 g |
|||||
|
Edible glaces, with the exception of products whose manufacturing process or composition excludes the risk of salmonella |
5 |
0 |
Nd in 25 g |
This criterion is applicable only for edible ices containing dairy ingredients. |
||||
|
Cheese, butter and cream made from raw milk or milk treated at a temperature below that of pasteurization |
5 |
0 |
Nd in 25 g |
With the exception of products for which the responsible person can demonstrate, to the satisfaction of the competent executing authority, that due to the time of refining and the value a W There is no risk of salmonella contamination. |
||||
|
Powdered milk and whey powder |
5 |
0 |
Nd in 25 g |
|||||
|
Gélatine and collagen |
5 |
0 |
Nd in 25 g |
|||||
|
Meat products intended for raw consumption, with the exception of products whose manufacturing process or composition excludes the risk of salmonella |
5 |
0 |
Nd in 25 g |
|||||
|
Ground meat, meat preparations for raw consumption |
5 |
0 |
Nd in 25 g |
|||||
|
Mechanically separated meats |
5 |
0 |
Nd in 10 g |
|||||
|
Ground meat of poultry, preparations of poultry meat and poultry meat products for consumption cooked |
5 |
0 |
Nd in 25 g |
|||||
|
Ground meat and preparations of meat of other species than poultry to be eaten cooked |
5 |
0 |
Nd in 10 g |
|||||
| 3. Salmonella typhimurium, Salmonella enteritidis |
|
Fresh Poultry Meat |
5 |
0 |
Nd in 25g |
This criterion is applicable to fresh meat from breeding stock of Gallus gallus , laying hens, broiler chickens, breeding stock of turkeys and fattening turkeys. For the monophasic strains of Salmonella typhim U Rium , only those whose antigenic formula is 1.4, [5], 12 :i: - are covered. For analyses five samples of at least 25 g are taken from the same lot. A sample taken from portions of chicken with skin contains skin and a thin slice of superficial muscle if the amount of skin is not sufficient to form a sample unit. A sample taken from strips of skin without skin contains several thin slices of superficial muscle. The slices of meat are taken in such a way that they comprise as much of the meat surface as possible. |
|||
| 4. Cronobacter spp. (Enterobacter sakazakii) |
|
Dehydrated infant or dehydrated food preparations for special medical purposes for infants under six months of age |
30 |
0 |
Nd in 10 g |
Parallel testing will be conducted for the Enterobact E Riaceae And Cronobacter spp. ( E. sakazakii ), unless there is a correlation between these micro-organisms at the plant level. If any Enterobacteri A Ceae Are detected in a sample of the product tested in this plant, the lot must be tested for Cron O Bacter spp. ( E. sakazakii ). It will be for the person responsible to demonstrate, to the satisfaction of the competent authority, whether such a correlation exists between Enterobacteriaceae And Cron O Bacter spp. ( E. sakaz A Kii ). |
|||
| 5. Escherichia coli |
|
Live bivalve molluscs and echinoderms, tunicates and live marine gastropods |
1 |
0 |
230 MPN/100 g flesh and intravalvar fluid |
Grouped sample consisting of at least 10 different animals. |
|||
| 6. Pseudomonas aer U Ginosa |
|
Cosmetics for babies and cosmetics applied in the vicinity of eyes |
1 |
0 |
10 1 By g |
||||
| 7. E. coli Producers of shiga-toxins (STEC) O157, O26, O111, O103, O145 and O104:H4 |
|
Germs |
5 |
0 |
Nd in 25 g |
|
|||
1 New content according to the c. II al. 1 of the O of the DFI of 25 November 2013, in force since 1 Er Jan 2014 ( RO 2013 5307 ).
2 Not published to the RO; the text can be viewed free of charge at www.slmb.bag.admin.ch.
(art. 3, para. 2, let. B, 5, 25, para. 2, and 58 A , para. 2)
| Legend: |
Ufc |
= colony-forming units |
| Methods: |
Methods of reference of the Swiss Food Manual 2 |
|
| Scope: |
List A: |
Products manufactured, processed or prepared by the retailer during their shelf life. The products listed in Annex 3 are reserved, i.e. the products covered by Annex 3 cannot be judged according to the criteria set out in Annex 2. |
| List B: |
Drinking water, mineral water, spring water and ice |
| Product |
Review Criteria |
UFC Tolerance Value |
Remarks |
|||
| 1 |
Crowd Cream |
Mesophilic aerobic Germs Escherichia coli Coagulase-positive Staphylococci |
10 000 000 /g 10 /g 100 /g |
|||
| 2 |
Pastry items |
Mesophilic aerobic Germs Escherichia coli Coagulase-positive Staphylococci |
1 000 000 /g 10 /g 100 /g |
The value for mesophilic aerobic germs is not applicable to products containing fermented ingredients. |
||
| 3 |
Ready-to-eat box sold in bulk, from a vending machine |
Mesophilic aerobic Germs Bacillus cereus |
1 000 000 /g 10 000 /g |
|||
| 4 |
Foodstuffs prepared for consumption in the natural state and raw foodstuffs, prepared for consumption (art. 4, let. A, c. 1 and 2) |
Escherichia coli Coagulase-positive Staphylococci |
100 /g 100 /g |
|||
| 5 |
Foodstuffs treated with heat, ready to eat, cold or hot (art. 4, let. A, c. 3) |
Mesophilic aerobic Germs Enterobacteriaceae Positive coagulase Staphylococci Bacillus cereus |
1 000 000 /g 100 /g 100 /g 1000 /g |
The value for mesophilic aerobic germs is not applicable to products containing fermented ingredients. |
||
| 6 |
Ready-to-eat products, with the exception of products in categories A4 and A5 (mixed products) |
Mesophilic aerobic Germs Escherichia coli Coagulase-positive Staphylococci |
10 000 000 /g 100 /g 100 /g |
The value for mesophilic aerobic germs is not applicable to products containing fermented ingredients. |
||
| 7 |
Ready-to-eat food, except mold-like products |
Moisures |
Invisible to the naked eye |
|||
| 8 |
Meat-based products (heated cold meats and cooked salted products) cooked whole |
Mesophilic aerobic Germs Enterobacteriaceae Coagulase-positive Staphylococci |
5 000 000 /g 100 /g 100 /g |
|||
| Meat products (cooked cold meats and cooked salting products) cooked, cut, in servings |
Mesophilic aerobic Germs Enterobacteriaceae Coagulase-positive Staphylococci |
10 000 000 /g 100 /g 100 /g |
||||
| 10 |
Meat products (cooked cold meats and cooked salted products) cooked, pasteurized in the packaging |
Mesophilic aerobic Germs Enterobacteriaceae Coagulase-positive Staphylococci |
1 000 000 /g 100 /g 100 /g |
|||
| Product |
Review Criteria |
UFC Tolerance Value |
Remarks |
|||
| 1 |
Untreated drinking water |
|||||
| 11 |
|
Mesophilic aerobic Germs Escherichia coli Enterococci |
100 /ml nd/100 ml nd/100 ml |
|||
| 12 |
|
Mesophilic aerobic Germs Escherichia coli Enterococci |
300 /ml nd/100 ml nd/100 ml |
|||
| 13 |
|
Escherichia coli Enterococci Pseudomonas aeruginosa |
Nd/100 ml nd/100 ml nd/100 ml |
|||
| 2 |
Treated drinking water |
|||||
| 21 |
|
Mesophilic aerobic Germs Escherichia coli Enterococci |
20 /ml nd/100 ml nd/100 ml |
|||
| 22 |
|
As 12 |
||||
| 23 |
|
As 13 |
||||
| 3 |
Drinking water in water fountains |
|||||
| 31 |
|
Escherichia coli Enterococci Pseudomonas aeruginosa |
Nd/100 ml nd/100 ml nd/100 ml |
|||
| 4 |
Mineral Water and Source Water |
|||||
| 41 |
|
Mesophilic aerobic Germs Escherichia coli Enterococci Pseudomonas aeruginosa |
100 /ml nd/100 ml nd/100 ml nd/100 ml |
|||
| 42 |
|
Escherichia coli Enterococci Pseudomonas aeruginosa |
Nd/100 ml nd/100 ml nd/100 ml |
|||
| 5 |
Ice used for food and beverages |
Mesophilic aerobic Germs Escherichia coli Enterococci Pseudomonas aeruginosa |
3000 /ml nd/100 ml nd/100 ml nd/100 ml |
|||
1 New content according to the c. II of the O of the DFI of 15 Nov. 2006 ( RO 2006 5129 ). Update as per c. II al. 2 of the DFI O of March 7, 2008 (RO 2008 1167) and 25 Nov 2013, in force since 1 Er Jan 2014 (RO) 2013 5307).
2 Not published to the OR; available from the OFCL, Sales of Federal Publications, 3003 Berne.
(art. 3, para. 2, let. B, 5, 58 A , para. 2, 58 B , para. 1 and 2, and 58 F , para. 1 and 5)
| Legend: |
Ufc n c |
= nondetectable = colony-forming units = number of units constituting the sample = maximum number of results that can present values between m and M |
| Methods: |
Methods of reference of the Swiss Food Manual 2 |
|
| Scope: |
Products at the end of the manufacturing process |
|
| Interpretation of test results |
The result is unsatisfactory when at least one analysis shows a value > M or when more than c/n analyses show values > m. For categories 3, 11, 12 and 13, m = M. |
| Product |
Microorganisms |
Sampling Plan |
UFC Tolerance Value |
Remarks and action in case of unsatisfactory results |
|||||||
| N |
C |
M |
M |
||||||||
| 1 |
Ground meat, mechanically separated meat |
Mesophilic aerobic Germs |
5 |
2 |
500 000 /g |
5 000 000 /g |
This criterion does not apply to ground meats produced at the retailer where the shelf life is less than 24 hours. |
||||
| Escherichia coli |
5 |
2 |
50 /g |
500 /g |
Action: improvement of hygiene of production and improvement of the selection and origin of raw materials. |
||||||
| 2 |
Meat preparations |
Escherichia coli |
5 |
2 |
500 /g |
5,000 /g |
Action: improvement of production hygiene and improvement of the selection and origin of raw materials |
||||
| 3 |
Pasteurized milk and other pasteurized liquid dairy products |
Enterobacteriaceae |
5 |
0 |
10 /ml |
This criterion does not apply to products intended for further processing. Action: control of the efficiency of heat treatment, prevention of recontamination and control of the quality of raw materials. |
|||||
| 4 |
Cheese made from milk or whey having undergone thermal treatment |
Escherichia coli |
5 |
2 |
100 /g |
1000 /g |
This criterion applies when the number of E. coli The highest, normally after pressing. Action: improved hygiene of production and selection of raw materials. |
||||
| 5 |
Cheese made from raw milk |
Coagulase-positive Staphylococci |
5 |
2 |
10,000 /g |
100,000 /g |
This criterion applies at the time when the highest number of coagulase positive staphylococci is expected, normally for soft cheese, at the "pickled before pickle" stage, for semi-hard cheese, at the "grain level" Plated from the moulding ", and for hard and extra-hard cheeses, at the stage" grain of braillé taken immediately after heating ". Action: improved hygiene of production and selection of raw materials. When the value of 100 000 cfu/g is exceeded, the lot must be searched for staphylococcal enterotoxins. |
||||
| 6 |
Cheese made from milk that has been treated at a lower temperature than pasteurization |
Coagulase-positive Staphylococci |
5 |
2 |
100 /g |
1000 /g |
This criterion applies at the time when the highest number of coagulase positive staphylococci is expected, normally for soft cheese, at the "pickled before pickle" stage, for semi-hard cheese, at the "grain level" Plated from the moulding ", and for hard and extra-hard cheeses, at the stage" grain of braillé taken immediately after heating ". This criterion does not apply if the responsible person can demonstrate, to the satisfaction of the competent executing authority, that a product poses no risk of contamination by staphylococcal enterotoxins. Action: improvement of production hygiene and improvement of the selection of raw materials. When the value of 100 000 cfu/g is exceeded, the lot must be searched for staphylococcal enterotoxins. |
||||
| 7 |
Refined cheese made from pasteurized milk or whey or having undergone treatment at a temperature greater than that of pasteurization |
Coagulase-positive Staphylococci |
5 |
2 |
100 /g |
1000 /g |
This criterion applies at the time when the highest number of coagulase positive staphylococci is expected, normally for soft cheese, at the "pickled before pickle" stage, for semi-hard cheese, at the "grain level" Plated from the moulding ", and for hard and extra-hard cheeses, at the stage" grain of braillé taken immediately after heating ". This criterion does not apply if the responsible person can demonstrate, to the satisfaction of the competent executing authority, that a product poses no risk of contamination by staphylococcal enterotoxins. Action: improvement of production hygiene and improvement of the selection of raw materials. When the value of 100 000 cfu/g is exceeded, the lot must be searched for staphylococcal enterotoxins. |
||||
| 8 |
Unrefined soft cheese (fresh cheeses) made from pasteurized milk or whey or have undergone treatment at a temperature above that of pasteurization |
Coagulase-positive Staphylococci |
5 |
2 |
10 /g |
100 /g |
This criterion does not apply if the responsible person can demonstrate, to the satisfaction of the competent executing authority, that a product poses no risk of contamination by staphylococcal enterotoxins. Action: improvement of production hygiene and improvement of the selection of raw materials. When the value of 100 000 cfu/g is exceeded, the lot must be searched for staphylococcal enterotoxins. |
||||
| 9 |
Butter made from raw milk or milk that has been treated at a lower temperature than pasteurization |
Escherichia coli |
5 |
2 |
10 /g |
100 /g |
Action: improved hygiene of production and selection of raw materials. |
||||
| 10 |
Cream made from raw milk or milk that has been treated at a temperature below that of pasteurization |
Escherichia coli |
5 |
2 |
10 /g |
100 /g |
Action: improved hygiene of production and selection of raw materials. |
||||
| 11 |
Powdered milk and whey powder |
Enterobact E Riaceae |
5 |
0 |
10 /g |
The criteria do not apply to products intended for further processing. Action: control of the efficiency of thermal treatment and prevention of recontamination. |
|||||
| Coagulase-positive Staphylococci |
5 |
2 |
10 /g |
100 /g |
Action: improved hygiene of production. When the value of 100 000 cfu/g is exceeded, the lot must be searched for staphylococcal enterotoxins. |
||||||
| 12 |
Dehydrated infant or dehydrated food preparations for special medical purposes for infants under six months of age |
Enterobact E Riaceae |
10 |
0 |
Nd in 10 g |
Action: improvement of production hygiene to reduce contamination. Parallel testing will be conducted for the Enterobacteriaceae And Cronobacter spp. ( E. sakaz A Kii ), unless there is a correlation between these micro-organisms at the plant level. If any Ent E Robacteriaceae Are detected in a sample of the product tested in this plant, the batch should be tested for Cronobacter spp. ( E. sakaz A Kii ). It will be for the person responsible to demonstrate, to the satisfaction of the competent authority, whether such a correlation exists between Enterobact E Riaceae And Cronobacter spp. ( E. sakaz A Kii ). |
|||||
| 13 |
Powdered Suite Preparations |
Enterobact E Riaceae |
5 |
0 |
Nd in 10 g |
Action: improvement of production hygiene to reduce contamination. |
|||||
| 14 |
Powpowder preparations for infants and dietetic foods for special medical purposes for infants under six months of age |
Presumption of Bacillus cereus |
5 |
1 |
50 /g |
500 /g |
Action: improvement of production hygiene; prevention of recontamination; selection of raw materials. |
||||
| 15 |
Frozen food glaces and frozen desserts |
Enterobact E Riaceae |
5 |
2 |
10 /g |
100 /g |
This criterion applies only to edible ices containing lacted ingredients. Action: improved hygiene of production. |
||||
| 16 |
Ovoproducts |
Enterobact E Riaceae |
5 |
2 |
10 /g or ml |
100 /g or ml |
Action: control of the efficiency of thermal treatment and prevention of recontamination. |
||||
| 17 |
Products based on crustaceans or molluscs, cooked, shelled and shelled |
Escherichia coli |
5 |
2 |
1/g |
10 /g |
Action: improved hygiene of production. |
||||
| Coagulase-positive Staphylococci |
5 |
2 |
100 /g |
1000 /g |
|||||||
| 18 |
Pre-cut ready-to-eat fruits and vegetables |
Escherichia coli |
5 |
2 |
100 /g |
1000 /g |
Application stage: during the manufacturing process. Action: improved hygiene of production and selection of raw materials. |
||||
| 19 |
Unpasteurized Fruit and Vegetables Ready to consume |
Escherichia coli |
5 |
2 |
100 /g |
1000 /g |
Application stage: during the manufacturing process. Action: improved hygiene of production and selection of raw materials. |
||||
1 Introduced by c. II of the O of the DFI of 15 Nov. 2006 ( RO 2006 5129 ). New content according to the c. II of the O du DFI of 26 Nov 2008 (RO 2008 6125). Update as per c. II al. 2 of the O du DFI du 13 oct. 2010, effective from 1 Er Nov 2010 (RO 2010 4773).
2 Not published to the RO; the text can be viewed free of charge at www.slmb.bag.admin.ch.
