With the adjustment of the Swiss food law to the law of the European Union, the term "risk-based inspection" has been officially introduced into the activity of official food control. Thus, in the whole of Switzerland, inspection takes place based on risk evaluation.

The enterprises to be inspected are divided into 4 risk categories. This division results from the inspection results regarding self-regulation, food quality, hygienic processes and activities, as well as spatial-operational conditions. Considering further parameters such as production volume, consumers and the type of food produced, the enterprises are graded into risk categories, which serve as a basis for the order of the inspection. Food control more frequently concerns risky enterprises. In principle, detailed complaints over deficiencies and/or notifications of suspicion of food poisonings are given priority.

If hygiene control uncovers a shortcoming, the enterprises are usually obligated to clarify the causes of the shortcoming and to implement appropriate measures using the concept of self regulation in a meaningful way and to enforce them immediately. If the situation does not improve, there could be in-process inspections with costs.

 

The obligation for self-regulation is one of the most important principles of the Swiss Food Act.

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