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The Swiss food law is equivalent to the EU food law. Consumers can fully enjoy Swiss meat, as the ingredients, hygiene practices and origin are properly defined and are checked regularly. The areas of responsibility in Switzerland are divided up as follows: the task of monitoring the food industry is laid down in the Federal Constitution. The food law regulates the monitoring, and the regulations determine the requirements for hygienic production and products in a saleable condition.

Laws

In addition to food safety, Switzerland attaches great importance to animal protection. From transportation to and treatment within the slaughterhouse, every production stage is inspected, for instance when unloading and anesthetising the animals. Even the handling of waste water (law relating to water pollution) is regulated by law. In addition, a study of the environmental impact is required for larger slaughterhouse construction projects.

Regulations

By means of the numerous regulations, the Swiss meat industry ensures continuous high levels of safety for products. The food regulation stipulates what is approved as a food product. It comprises, amongst others, the requirements for the ingredients, the declaration of origin and food certification. The hygiene regulation specifies the microbiological requirements for food products (limit and tolerance values). Further regulations determine the allowed additives or high concentrations of foreign matter or ingredients.

Monitoring

The whole production of meat products is rigorously monitored – from on the farm to in the shops. Depending on the area, the Federation, the canton and sometimes also the municipality are responsible for the monitoring: on the border, the Federal Veterinary Office and the Customs Administration, together with the Swiss Federal Office for Public Health, and within the country the Food Control Authorities led by the cantonal chemists. The cantonal chemists have formed an association in order to ensure a consistent approach.

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