Bronzestatue der Justitia mit verbundenen Augen und Waage – symbolisiert Gerechtigkeit und gesetzliche Vorschriften im Kontext der Schweizer Lebensmittelgesetzgebung.

Food Law

Swiss food legislation sets high standards for safety, quality, and transparency. On this page, we offer a concise and easy-to-understand summary of the most important legal principles, obligations, and regulations, from production to labeling.

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Legal requirements in Switzerland

This obliges all businesses along the entire food chain, from agricultural producers to processing plants, retailers and restaurants, to comply with high hygiene standards, to produce products that are safe for health, and to provide transparent and truthful declarations to consumers.

The aim is to protect public health, strengthen trust in food products in the long term, and create fair competitive conditions. Swiss legislation follows a risk-based approach and places a strong emphasis on the self-responsibility of companies. Every business is obligated to continuously monitor and document the safety and quality of its products through self-monitoring and appropriate procedures, such as the HACCP system .

Food law requirements in Switzerland are also aligned with international standards, in particular the guidelines of the European Union, the Codex Alimentarius Commission, and the WHO. This ensures not only domestic food safety but also the exportability of Swiss products.

The most relevant legislation follows (as of May 1, 2025):

Food Law (LMG, SR 817.0)

The Swiss Food Law (LMG) serves to protect consumers. It ensures that food and everyday items – such as packaging or tableware – are safe, hygienic, and correctly labelled.

The law pursues four central objectives:

Health protection: Products that come into contact with people must not pose a risk to health.
Hygiene: The handling of food and everyday items must always be hygienic – from production to sale.
Protection against deception: Consumers must not be misled by labels, packaging or advertising.
Information obligation: All important information about a product must be clearly visible and understandable so that an informed purchase decision is possible.

What falls under the law?
The Foodstuffs Act (LMG) regulates the entire handling of foodstuffs and consumer goods: production, storage, transport, labeling, advertising and also cross-border trade (import/export).

What is considered food?
Foodstuffs are all substances or products intended for human consumption – whether raw, processed or prepared.

Duty of self-control
Businesses that handle food or consumer goods are obligated to comply with legal requirements independently (self-monitoring). This obligation applies in addition to official inspections. The Federal Council can stipulate simplified requirements for small businesses and define the necessary expertise of those responsible.

This law aims to:

to protect the health of consumers from unsafe food and consumer goods.
to ensure the hygienic handling of food and everyday items.
to protect consumers from deception in connection with food and consumer goods.
To provide consumers with the information necessary for purchasing food or consumer goods.

Anyone who manufactures, processes, stores, transports, distributes, imports, exports, or transits food or consumer goods must ensure compliance with legal requirements. They are obligated to conduct self-monitoring.
Official control does not absolve one from the duty of self-control.
The Federal Council regulates the details of self-monitoring and its documentation. For micro-enterprises, it provides for simplified self-monitoring and simplified written documentation.
He can set requirements for the expertise of people responsible for self-monitoring.

Food and Consumer Goods Ordinance (LGV)

Die LGV konkretisiert das Lebensmittelgesetz (LMG) und legt genau fest, wie mit Lebensmitteln und Gebrauchsgegenständen umzugehen ist, damit Gesundheit, Hygiene und Sicherheit jederzeit gewährleistet bleiben. Sie richtet sich an alle Betriebe, die mit der Herstellung, Verarbeitung, Lagerung, dem Transport oder Verkauf solcher Produkte zu tun haben.

Was regelt die LGV konkret?

Hygiene-Vorschriften für den Umgang mit Lebensmitteln und Gebrauchsgegenständen
Vorgaben zur Kennzeichnung, Werbung und Information
Pflichten zur Selbstkontrolle in allen Betrieben
Regelungen für Import, Export und Transit
Verantwortlichkeiten im Betrieb sowie Anforderungen an Räumlichkeiten, Geräte und Verpackungen
Sicherheitsanforderungen bei Einsatz von Biozidprodukten, z. B. in Verpackungen, Spielzeug oder Kosmetika

Wichtige Begriffe und Inhalte:

Inhaltsstoffe sind Stoffe, die natürlicherweise im Lebensmittel vorkommen.
Mikroorganismen (z. B. Bakterien, Schimmelpilze) sowie Kontaminanten (z. B. Rückstände aus der Landwirtschaft) dürfen ein Produkt nicht gesundheitlich schädlich machen.
Zoonosen sind Krankheiten, die zwischen Tier und Mensch übertragen werden können – z. B. Salmonellen.

Verantwortung im Betrieb:

Jeder Betrieb muss eine verantwortliche Person mit Sitz in der Schweiz benennen. Diese sorgt dafür, dass auf allen Ebenen – vom Einkauf bis zum Verkauf – alle gesetzlichen Anforderungen eingehalten werden. Gibt es keine benannte Person, liegt die Verantwortung automatisch bei der Geschäftsleitung.

Meldepflicht:

Lebensmittelbetriebe müssen sich bei der kantonalen Vollzugsbehörde anmelden – ebenso relevante Änderungen im Betrieb oder eine Schliessung. Kleine, gelegentliche Verkaufsaktionen (z. B. Basare oder Schulfeste) sind davon ausgenommen.

Selbstkontrolle – das zentrale Instrument:

Alle Betriebe müssen durch geeignete Massnahmen sicherstellen, dass ihre Produkte gesetzeskonform sind. Die Form der Selbstkontrolle richtet sich nach dem Risiko und der Betriebsgrösse. Dazu gehören z. B.:

HACCP-System (Gefahrenanalyse & kritische Kontrollpunkte)
Eigenkontrollen durch Probenahmen und Laboranalysen
Dokumentation, Rückverfolgbarkeit, Rückrufverfahren
Täuschungsschutz

Diese Pflichten gelten nicht nur für Produzenten, sondern auch für Händler und Importeure.

This regulation governs:

the production, processing, treatment, storage, transport and distribution of food and consumer goods
the hygienic handling of food and everyday objects
the labeling and presentation of foodstuffs and consumer goods, the advertising for them, and the information disseminated about them
Self-monitoring in the handling of food and consumer goods, namely sampling, assessment criteria and examination methods.
the import, export and transit of foodstuffs and consumer goods;
the transfer of legislative competence and the federal decision-making process in the area of food and consumer goods.

In this regulation, as well as in the regulations issued by the Federal Department of Home Affairs (EDI) or the Federal Office for Food Safety and Veterinary Affairs (BLV) based on this regulation, the following definitions apply:

21. Ingredients: Substances that occur naturally in a particular food;
22. Microorganisms: bacteria, viruses, yeasts, molds, algae, protozoa, microscopic worms and their toxins and metabolites;
26. Contaminants: any substance which is not intentionally added to a foodstuff, but is present in the foodstuff as a residue from the production (including treatment methods in agriculture, animal husbandry and veterinary medicine), manufacture, processing, preparation, treatment, presentation, packaging, transport or storage of the foodstuff in question, or as a result of environmental contamination; remains of insects, animal hair and other foreign matter are not considered contaminants;
27. Zoonoses: all infectious diseases that can be transmitted directly or indirectly between animals and humans by natural means;
28. Zoonotic agents: all viruses, bacteria, fungi, parasites or other biological entities that can cause zoonoses;

The person responsible for a food business must ensure that food is not adversely altered by microorganisms, residues and contaminants or in any other way.
It must take all necessary measures and precautions to control a danger to humans.
Items used in handling foodstuffs, such as containers, equipment, tools, packaging materials, means of transport, and the premises used for the production, storage, and sale of foodstuffs, must be kept clean and in good condition.

Consumer goods may only be treated with biocidal products and may only have biocidal products intentionally added to them whose active ingredients are listed in Annex 1 or 2 of VBP61 for the relevant purpose.
Articles 31–31b and 62c of the VBP apply mutatis mutandis to consumer goods containing or treated with biocidal products.62
The EDI sets stricter restrictions for the use of biocidal products in cosmetics and toys.

The responsible person ensures that the requirements of food law applicable in their field of activity are met at all stages of production, processing and distribution.
It verifies compliance with these requirements or has it verified and, if necessary, immediately takes the measures required to restore the legal situation.
It ensures that only food and consumer goods that comply with food legislation are placed on the market.
Self-monitoring must be ensured in a form adapted to the safety risk and the production volume.
EDI can define specific responsibilities for individual product groups.

Die Pflicht zur Selbstkontrolle beinhaltet insbesondere:

Bei Lebensmittelbetrieben:

die Sicherstellung der guten Verfahrenspraxis einschliesslich der Gewährleistung des Täuschungsschutzes,
die Anwendung des Systems der Gefahrenanalyse und der kritischen Kontrollpunkte (Hazard Analysis and Critical Control Points, HACCP-System) oder von dessen Grundsätzen,
die Probenahme und die Analyse,
die Rückverfolgbarkeit,
die Rücknahme und den Rückruf,
die Dokumentation;

Bei Gebrauchsgegenständebetrieben:

die Prüfung der Sicherheit der Gebrauchsgegenstände,
bei Bedarfsgegenständen und kosmetischen Mitteln: die gute Herstellungspraxis,
die Probenahme und die Analyse,
bei Bedarfsgegenständen, kosmetischen Mitteln und Spielzeug: die Rückverfolgbarkeit,
die Rücknahme und den Rückruf,
die Dokumentation;

Bei Betrieben, die mit Lebensmitteln oder Gebrauchsgegenständen ausschliesslich Handel betreiben:

die Prüfung der Sicherheit der Lebensmittel oder Gebrauchsgegenstände sowie die Gewährleistung des Täuschungsschutzes,
die Probenahme und die Analyse,
bei Lebensmitteln, Bedarfsgegenständen, kosmetischen Mitteln und Spielzeug: die Rückverfolgbarkeit,
die Rücknahme und den Rückruf,
die Dokumentation.

EDI Hygiene Ordinance (HyV)

Die Hygieneverordnung (HyV) regelt umfassend die hygienischen Anforderungen beim Umgang mit Lebensmitteln. Ziel ist es, die Sicherheit und Qualität von Lebensmitteln sicherzustellen – vom Rohstoff bis zum fertigen Produkt. Die Vorschriften gelten für alle Betriebe, die Lebensmittel herstellen, verarbeiten, lagern oder verkaufen.

Was regelt die HyV allgemein?

Hygienestandards für Räume, Einrichtungen und Geräte in Lebensmittelbetrieben
Anforderungen an die persönliche Hygiene und Schulung des Personals
Vorschriften zur Verarbeitung, insbesondere bei tierischen Produkten und Milch
Mikrobiologische Grenzwerte für Lebensmittel
Anforderungen an Reinigungs-, Desinfektions- und Abfallmanagement

Wichtige Hygieneregeln für Betriebe:

Betriebsräume und Einrichtungen

Müssen sauber und gut instand gehalten werden.
Müssen so gebaut und ausgestattet sein, dass eine hygienische Arbeitsweise möglich ist.
Kondensation, Schimmel, Schmutz und Fremdkörper dürfen nicht in Kontakt mit Lebensmitteln kommen

Ausstattung und Materialien

Böden, Wände, Decken, Fenster, Türen und Arbeitsflächen müssen leicht zu reinigen und desinfizierbar sein.
Materialien müssen wasserundurchlässig, abriebfest, ungiftig und glatt sein.

Temperaturkontrolle

Lebensmittel müssen in geeigneten Räumen bei kontrollierter Temperatur verarbeitet und gelagert werden.
Temperaturüberwachung ist vorgeschrieben, wenn dies für die Produktsicherheit nötig ist.

Lüftung, Beleuchtung und Abwasser

Ausreichende Beleuchtung (natürlich oder künstlich) ist Pflicht.
Abwasserleitungen müssen so gebaut sein, dass keine Rückverunreinigungen entstehen.

Abfallmanagement

Lebensmittelabfälle müssen sofort entfernt und in verschliessbaren, hygienischen Behältern gelagert werden.
Abfallsammelräume müssen sauber und schädlingsfrei gehalten und bei Bedarf gekühlt werden.

Schädlingsprävention und -bekämpfung:

Die HyV legt grossen Wert auf den Schutz vor Schädlingen und Ungeziefer:

Betriebe müssen schädlingsfrei gehalten werden – das gilt für alle Räume und Installationen.
Geeignete Schädlingsbekämpfungsmassnahmen (z. B. Insektengitter, Köderstationen, Kontrollpläne) sind bei Bedarf verpflichtend.
Fenster, die sich öffnen lassen, müssen mit Insektengittern versehen sein.
Abfälle und Lebensmittelreste sind so zu lagern und zu entsorgen, dass sie keine Schädlinge anziehen.
Reinigungspläne und regelmässige Kontrollen helfen, Schädlingsbefall frühzeitig zu erkennen und zu verhindern.

This regulation governs:

hygiene to be observed when handling food;
the hygiene of staff in food establishments and their training in hygiene matters;
the thermal processes and processing hygiene;
special provisions for food of animal origin;
special regulations on hygienic milk processing in summer grazing farms;
the microbiological criteria applicable to food

The premises and facilities of food establishments must be clean and constantly maintained.

Rooms and facilities must be designed, laid out, built, located and dimensioned in such a way that the following requirements can be met:

They must be able to be properly maintained, cleaned, and disinfected; airborne contamination must be avoided or minimized. Sufficient work surfaces must be available to enable hygienically sound work processes.
The accumulation of dirt, contact with toxic substances, the penetration of foreign particles into food, the formation of condensation and unwanted mold growth on surfaces must be avoided.
Good food hygiene must be ensured, which also includes protection against contamination.
Where necessary, suitable, temperature-controlled processing and storage areas of sufficient capacity must be available so that the food can be kept at a suitable temperature and monitoring or, if necessary, recording of the temperature is possible.
Wastewater drainage systems must be appropriately designed and constructed to avoid any risk of food contamination. Wastewater in open or partially open drainage channels must not be able to flow from a contaminated to a clean area, especially not into an area where food is handled, if this could pose an increased risk to consumers.
Areas where food is handled must have adequate natural or artificial lighting.
Rooms and installations must be kept free of pests and vermin. Suitable control methods must be in place if necessary.
Cleaning and disinfecting agents must not be stored in rooms where food is handled.

Rooms where food is prepared, processed or handled must be designed and laid out in such a way as to ensure good food hygiene and to avoid contamination during and between work processes.

In particular, you must meet the following requirements:

Floor coverings must be kept in perfect condition and must be easy to clean and, if necessary, disinfect. They must be waterproof, water-repellent, and abrasion-resistant, and made of non-toxic material. Where applicable, they must have a suitable drainage system. The responsible person may demonstrate to the competent cantonal enforcement authority that other materials used are suitable.
The wall surfaces must be kept in perfect condition and must be easy to clean and, if necessary, disinfect. They must be waterproof, water-repellent, and abrasion-resistant, made of non-toxic material, and have smooth surfaces up to a height appropriate for the respective work processes. The responsible person may demonstrate to the competent cantonal enforcement authority that other materials used are suitable.
Ceilings, directly visible roof interiors and ceiling structures must be constructed and finished in such a way as to avoid dirt accumulation and to minimize condensation, unwanted mold growth and the detachment of material particles.
Windows and other openings must be constructed in such a way as to prevent the accumulation of dirt. If they open outwards, they must be fitted with insect screens, if necessary, which can be easily removed for cleaning. If open windows promote contamination, they must remain closed during the manufacturing, processing, or treatment process.
Doors must be easy to clean and, if necessary, disinfect. Accordingly, they must have smooth and water-repellent surfaces. The responsible person can demonstrate to the competent cantonal enforcement authority that other materials used are suitable.
Surfaces in areas where food is handled, and especially surfaces that come into contact with food, must be kept in perfect condition and must be easy to clean and, if necessary, disinfect. They must be made of corrosion-resistant, smooth, abrasion-resistant, and non-toxic material. The responsible person may demonstrate to the competent cantonal enforcement authority that other materials used are suitable.

If necessary, suitable facilities for cleaning, disinfecting, and storing work tools and equipment must be available. These facilities must be corrosion-resistant, easy to clean, and have an adequate supply of hot and cold water.

Food waste, inedible by-products and other waste must be removed from rooms where food is handled as quickly as possible.
They must be stored in sealable containers. These must be suitable, easily maintained, and easy to clean and, if necessary, disinfect.
Suitable arrangements must be made for the storage and disposal of food waste, inedible by-products and other waste.
Waste collection areas must be designed and maintained in such a way that they can be kept clean and free of animals and vermin. They must be cooled if necessary.
Waste must be disposed of in a hygienically sound manner. It must not contaminate food, either directly or indirectly.
The responsible person can demonstrate to the competent cantonal enforcement authority that other types of containers or other disposal systems are equally suitable.