Swiss Food Law: Changes to Hygiene and Microbiology
Switzerland is planning new requirements for meat aging, fish cooling, milk, and the tasting of novel foods. In this newsletter, we provide an overview of the microbiologically relevant changes. Important: The proposals are currently in the consultation phase.
Switzerland is planning new requirements for meat aging, fish cooling, milk, and novel foods. For food businesses, the process conditions and their documentation are particularly relevant. We have summarized the key points.
Note: The draft status still applies: The consultation process opened on October 13, 2026, and runs until January 27, 2027. The date of entry into force has not yet been determined. Existing regulations remain in effect.
Dry aging of meat
The draft HyV specifies a surface temperature of −0.5 to 3.0 °C for beef, a maximum relative humidity of 85 percent, an airflow of 0.2 to 0.5 m/s, and a maximum of 35 days after the aging period following slaughter. Other parameters or animal species will require proof of equivalent safety to be submitted to the authorities. Additionally, there are requirements for air treatment and hygienic crust trimming. These requirements are also intended to apply to dry-aged meat preparations; the VLtH supplements the definition.
For the practice this means that aging processes, monitoring, and the justification for alternative procedures must be reviewed.
Fish cooling and transport
For whole or gutted fresh fishery products, the HyV provides for transport and storage in three-layer polyethylene containers with water and ice for a total of no more than three days. Conditions include water near 0 °C and the continuous presence of ice. For superchilling, a core temperature of −2 to −0.5 °C and a total of no more than five days for transport and storage are to apply. Ice-free crates must be labeled accordingly.
For the practice the specified temperature ranges, maximum durations, and transport conditions must be reviewed, adjusted if necessary, and reflected in the cold chain concept.
Raw milk and pasteurization verification
The VHyMP is intended to regulate testing methods for germs and somatic cells by referencing Implementing Regulation (EU) 2019/627. For milk from animal species other than cows, the monthly geometric mean of the germ count, based on at least two samples per calendar month, is specified. Cow's milk may be stored for a maximum of two additional calendar days from the day of the first milking until transport.
The HyV is to refer to the same EU legal act for the phosphatase test for pasteurized cow's milk. Under that act, the test is considered negative at a maximum of 350 mU/l.
Practical implications: Testing plans, laboratory agreements, and storage procedures must be reviewed accordingly.
Testing novel foods before authorization
The LGV and the Novel Food Regulation are intended to allow for sensory analysis prior to authorization: provided safety is documented, generally on a one-time basis within a defined panel with a limited number of participants, following written consent and prior notification to the FSVO. Scientific safety data and self-control documentation must be available. Any re-analysis following a recipe adjustment must be reported again.
For the practice: The microbiological assessment must be appropriate for the product and the manufacturing process. Sensory testing is not a substitute for a safety assessment.
Operating licenses and proof of hygiene
The LMVV clarifies inspection and conditional approval: infrastructure and equipment must be sufficient, and a follow-up inspection is scheduled within three months. An extension to a maximum of six months in total should only be possible if clear progress has been made.
This does not create a new general obligation for the re-licensing of existing businesses.
What does this mean for food businesses
The core tasks are process auditing, robust validation, and transparent documentation. For those requiring support, our Food Safety Senior Experts can evaluate or re-validate ripening and cooling processes, review testing plans, and provide microbiological expertise for novel food safety assessments.
However, binding adjustments will depend on the final adopted versions.
The microbiological criteria and limit values in Annex 1 of the HyV remain unchanged by this revision package.
Official sources
FSVO consultation of October 13, 2026
Draft ordinances: HyV · VLtH · VHyMP · LGV · Novel Foods · LMVV
Implementing Regulation (EU) 2019/627 Annex III
A more detailed summary is available upon request! info@cp-management.de
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