“Blei im Wildfleisch” (BLV)

9 years ago

Listeria in the Food Service Industry: New Requirements in Force Since 1 July 2026

Since 1 July 2026, stricter requirements regarding Listeria monocytogenes in certain ready-to-eat foods have applied in the EU. Switzerland has also incorporated the corresponding regulation into the Swiss Hygiene Ordinance…

9 months ago

Correctly Heating Core Temperatures – an Often Underestimated Risk in Gastronomy

Insufficient heating of food is currently one of the most frequently neglected issues identified during inspections in gastronomy and collective catering. Poultry is particularly critical, as it carries a high risk of…

1 year ago

Allergen Labelling 2025 – Obligations, Risks and Practical Solutions

Providing accurate information on allergens is not only a legal obligation in the food industry but also an essential requirement for consumer protection and trust. In Switzerland, Germany, and across…

1 year ago

Food Hygiene in Nursing and Retirement Homes: Responsibility with a System

Providing meals for elderly people in nursing and retirement homes is not just a matter of taste – it is also a key element of preventive healthcare. Especially for vulnerable…

1 year ago

Correct storage of cooking oil in table menus – recommendation of the Canton of Zurich

The Zurich Cantonal Laboratory has published an important recommendation for storing cooking oil – especially olive oil – in table containers (17.05.2022). The aim is to preserve quality and taste…