Food Safety Records in Switzerland: Laws and Inspections

Swiss food safety records explained: the law, cantonal inspections, no national rating, the records inspectors ask for, common failures and digital records.

2026-10-31 · Chef Hygiene

Do food businesses in Switzerland need food safety records? Yes. Every food business must run a self-check (Selbstkontrolle) that covers good hygiene practice, HACCP principles scaled to your risk and size, traceability and documentation. The 26 cantons inspect, through their cantonal chemist (Kantonschemiker/in) and food inspectors, and the federal office BLV supervises them. Switzerland has no national hygiene rating, and inspection reports are not public. This page explains the Swiss rules, what inspectors look for, where businesses go wrong, and how digital records help.

Download on the App Store

Get it on Google Play

Get it from Microsoft

Use it in your browser

Switzerland has three main official languages: German, French and Italian. The app works in them, and in 40 languages in all,. Every fact below comes from an official source, linked in the text and at the end. Where the law sets no number and a number comes from an approved industry guide, we say so.

## Contents

The law: what every Swiss food business must do
Who inspects you, and how often
No national rating, and what happens after a visit
The records inspectors ask for
Where businesses go wrong
By type of business
Why digital records help in Switzerland
How Chef Hygiene helps
A fair price, on purpose
Less paper
FAQ
Official sources

## 1. The law: what every Swiss food business must do

The main laws. The Food Act (LMG, SR 817.0), the Food and Utility Articles Ordinance (LGV, SR 817.02), the Hygiene Ordinance (HyV, SR 817.024.1) and the Food Information Ordinance (LIV, SR 817.022.16). The same federal rules apply in every canton (Fedlex: HyV).
Tell your canton before you start. Anyone who handles food must report the activity to the competent cantonal authority (LGV Art. 20). You must also report important changes that could affect food safety, and when you close. Occasional small sales at bazaars, school festivals and similar events are exempt. Businesses that make or handle food of animal origin may also need a permit (LGV Art. 21), so ask your canton which applies to you.
A self-check (Selbstkontrolle). Every food business must have one: good hygiene practice, HACCP principles scaled to risk and size, sampling, traceability, recall and documentation (Food Act Art. 26, LGV Art. 74 to 85). A business with up to 9 staff may reduce the documentation to a suitable level (LGV Art. 85).
The approved restaurant guide (GVG). The BLV has approved the sector guide "Leitlinie Gute Verfahrenspraxis im Gastgewerbe" (GVG, GastroSuisse, approved 21 September 2018). It is optional. A business that uses an approved guide must apply it fully; one without needs its own equivalent concept (BLV: approved guides).
Temperatures: law and guidance. Swiss law sets no general fridge number. The legal duty is not to break the cold chain (HyV Art. 24). Some numbers are in law, and the rest come from the GVG guide:
Frozen food: -18°C or colder, and the surface never above -15°C (law, HyV Art. 25).
Fresh and thawed raw fish, and cooked chilled crustaceans and molluscs: melting ice, 2°C at most (law, HyV Art. 44).
Mince: 2°C at most, or frozen (law, HyV Art. 29 and 31).
Perishable food: 5°C at most, and egg products 4°C (GVG guide). The maker's own maximum comes first.
Cooking and reheating: core 70°C or more, held at least 2 minutes (GVG guide).
Hot holding: core 65°C or more, for 3 hours at most (GVG guide). The law says only to use temperatures that prevent growth (HyV Art. 27).
Cooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says "as fast as possible" (HyV Art. 27).
Staff training. Food handlers must be supervised and instructed or trained for their job, and whoever runs the HACCP system must be trained in HACCP (HyV Art. 22). Federal law sets no certificate, hours or renewal. The GVG guide asks you to write the training down. In a small business, oral instruction plus a signed attendance list is enough.
Hospitality certificate in some cantons. Several cantons ask the manager of a restaurant for a hospitality certificate (Wirtepatent). In 2018, the Canton of Bern government listed it as required in BE, FR, GE, TI, VD, VS, AG, BL, BS, JU, SO, TG, AI, LU, NW, OW and SH. We could not confirm changes since 2018, so check your canton's current rule.
Staff who are ill. Nobody with an acute foodborne illness may work with food. Carriers and people with infected wounds or skin lesions may work only if hygiene measures rule out contamination. Staff must tell the responsible person at once, and if several people are ill, it must be reported to the canton (HyV Art. 21). Law and the GVG guide set no fixed time off and no medical certificate.
Allergens. The 14 allergens are the same as in the EU (LIV Annex 6). Loose food needs the same information as prepacked food (LGV Art. 39). Allergen information may be given orally only if a clearly visible written notice says so, and staff have the details in writing or an expert can answer at once (LIV Art. 5). A menu or poster also works. The origin country of meat and fish must always be given in writing. A "may contain traces" notice is not needed for loose food.

## 2. Who inspects you, and how often

The cantons inspect. Each of the 26 cantons has a cantonal chemist (Kantonschemiker/in, French chimiste cantonal, Italian chimico cantonale) with food inspectors (Food Act Art. 47 to 49). The directory of all cantons is at kantonschemiker.ch.
The BLV supervises. The Federal Food Safety and Veterinary Office (BLV) supervises the cantons and approves the sector guides. It does not inspect restaurants.
Risk-based and unannounced. Controls are planned by risk and are not announced (LMVV Art. 3 and 4).
How often. The official control plan sets the longest gap between basic controls. For a catering business with its own kitchen, it is 2 years. Without its own kitchen it is 4 years. Higher risk means sooner, and bigger faults mean a follow-up visit (MNKPV Annex 1).

## 3. No national rating, and what happens after a visit

No national rating. Control reports and each business's risk class are not public (Food Act Art. 24).
Canton Zug only. The canton of Zug has an official quality certificate with four levels: "sehr gut", "gut", "genügend" and "ungenügend". It is usually based on the last 3 regular controls, and showing it is voluntary (Canton Zug: Qualitätsbescheinigung). We found no other canton with a rating.
After a visit. The inspector gives a written result (Food Act Art. 32). A formal finding (Beanstandung) can follow. The authority can order faults to be fixed, ban rooms, equipment or a process, and close the business at once if public health is in immediate, serious danger (Art. 33 to 35).
Fees. Inspections cost nothing unless they end in a Beanstandung, a repeat fault or a follow-up visit. Then the fee is at most CHF 4,000 per inspection (LMVV Art. 112).
Fines. Breaking food rules such as hygiene or self-check duties can bring a fine of up to CHF 40,000. It can be up to CHF 80,000 if done for gain and CHF 20,000 for negligence (Food Act Art. 64).
Objections. Object within 10 days (Einsprache), appeal within 30 days (Beschwerde) (Food Act Art. 70).

## 4. The records inspectors ask for

The law asks for documentation in a form that fits your risk and size. The GVG guide for small businesses lists what that usually means:

Fridge and freezer temperatures. Look at the thermometers daily. Write them down weekly, or whenever a value is out of range.
Delivery notes. Keep signed delivery notes with the temperature check.
A cleaning plan.
Pest checks.
Proof of staff training.
Allergen information for every dish.
Traceability data.
Transport temperatures in writing.

How long to keep them. The law says HACCP records are kept for an appropriate period and sets no number (LGV Art. 79). Traceability data must be kept until the food is likely eaten (LGV Art. 83). The GVG guide says to keep delivery documents for at least 1 year or until the next inspection.

## 5. Where businesses go wrong

Common problems:

Gaps. Days with no checks written down.
No action recorded. A fridge reading above 5°C with nothing written about what was done.
Training not shown. Staff were trained, but nothing proves it.
Allergens only by word of mouth, with no visible notice. Oral information is allowed only with a clearly visible written notice.
No origin for meat and fish. The origin country must always be in writing.
Not telling the canton. Starting without reporting the activity breaks LGV Art. 20.

## 6. By type of business

The rules are the same for every food business; the records depend on what you do.

Restaurant: daily thermometer checks, delivery notes, cooking and hot-holding temperatures, cooling, cleaning, and allergen information for every dish.
Takeaway: the same as a restaurant, plus transport temperatures: the GVG guide says hot food above 65°C and cold food below 5°C.
Café: fridges and displays, cleaning, and allergen information for sandwiches and cakes.
Bakery / cake shop: allergen information for every product, display temperatures for cream cakes, and the country of origin for bread and pastry, which must be in writing.
Dessert shop: fridge and freezer temperatures for desserts and ice cream, and allergen information for toppings and sauces.
Pub / bar / club: the same records as a restaurant for the food you serve. An alcohol age notice must be shown at the point of sale.
Community hall / venue: tell the canton if you handle food. Occasional small sales at bazaars and similar events are exempt. Keep temperature and cleaning records for each event.
Corner shop / grocery: fridge and freezer checks, delivery checks, and allergen information for loose food you sell. Meat and fish origin must be in writing.
School / nursery kitchen: temperature and cleaning records, and careful allergen records for every child. We could not confirm separate federal rules for school kitchens, so ask your canton.
Caterer / food van: tell the canton before you start. Keep transport temperatures in writing.
Home kitchen business: the duty to report applies to anyone who handles food, and the self-check applies to every food business. We could not confirm a separate home-business rule, so ask your canton.

## 7. Why digital records help in Switzerland

The law allows other forms. The self-check concept and measures must be documented "in writing or by equivalent procedures" (LGV Art. 85).
No gaps go unnoticed. A missed check shows up the same day, not at the next inspection.
Problems come with their fix. When a reading is out of range, the record can ask what you did about it.
Ready for the inspector. You can show everything at once, instead of looking for folders.
Every staff member can take part. Staff can record checks on a phone or tablet, in their own language.

## 8. How Chef Hygiene helps

Chef Hygiene follows the Swiss federal rules and the BLV-approved restaurant guide (GVG). What it does:

Daily checks for fridges, freezers, cooking, hot holding, cooling, cleaning and deliveries, with the time, the staff member's name and photos. Saved records cannot be changed; corrections are added as new records.
Your country's rules built in, such as the Swiss frozen-food limit of -18°C and the GVG guide numbers for cooking, hot holding and cooling.
Food safety plan ("safe methods"). About 20 minutes: answer questions, check each method, sign it, set a review date and print it. Earlier versions are kept.
Ready for inspection? Checks your last 4 weeks of records the way an inspector would and shows how many are ready.
Inspector's visits log. Date, type and officer for each visit.
Practice inspection. A free walk round of about 10 minutes, with questions for your type of business and a "Put it right" list. There is no Swiss score, so it shows a likely result in plain words.
Allergen chart and labels. Every dish against the 14 allergens, a staff view on the kitchen tablet, and labels for food prepacked for direct sale, with allergens in bold.
Staff training records.
Inspector pack. Print all your records as one pack, or share them by secure link.
40 languages. Staff can use the app in German, French, Italian and many more.

## 9. A fair price, on purpose

Chef Hygiene costs about €2.99 a month per site (about €1.99 for bakeries, dessert shops and corner shops), shown in Swiss francs in your app store; unlimited staff, no contract, 14-day free trial.

We keep the price low on purpose. We want as many food businesses as possible, from a single food van to a busy restaurant, to keep good records and pass their inspections.

## 10. Less paper

One daily sheet per kitchen is 365 sheets a year, before you count delivery notes, cleaning plans and training records. Digital records mean no record books to buy and fewer printed forms to throw away.

## 11. FAQ

### Do I legally need food safety records in Switzerland?

Yes. Every food business must run a self-check with HACCP principles scaled to risk and size, and document it. A business with up to 9 staff may reduce the documentation (LGV Art. 85).

### Who inspects restaurants in Switzerland?

The cantonal chemist (Kantonschemiker/in) and food inspectors. The BLV only supervises.

### Do I have to tell the canton before I open?

Yes. Anyone who handles food must report the activity to the competent cantonal authority (LGV Art. 20). Occasional small sales at bazaars and school festivals are exempt.

### Do I need a permit?

Food of animal origin may need a permit (LGV Art. 21). Ask your cantonal food control which applies to you.

### Are inspections announced?

No. Controls are risk-based and unannounced.

### How often is a restaurant inspected?

At least every 2 years for a catering business with its own kitchen (MNKPV Annex 1). Higher risk means sooner.

### Is there a hygiene rating in Switzerland?

No national rating. Reports are not public (Food Act Art. 24). Only canton Zug has an official quality certificate, and showing it is voluntary.

### What happens if an inspector finds a fault?

A written result, then orders, bans, or immediate closure if health is in serious danger.

### How much can an inspection cost?

Nothing, unless it ends in a formal finding, a repeat fault or a follow-up visit. Then the fee is at most CHF 4,000 per inspection.

### What is the GVG guide?

The restaurant guide "Gute Verfahrenspraxis im Gastgewerbe", approved by the BLV on 21 September 2018. It is optional, but a business that uses it must apply it fully.

### Are digital food safety records accepted?

The law allows documentation in writing or by equivalent procedures (LGV Art. 85). We found no page naming digital records, so ask your cantonal food control if unsure.

### How long must I keep my records?

HACCP records: an appropriate period. Traceability data: until the food is likely eaten. Delivery documents (GVG): at least 1 year or until the next inspection.

### What temperature must my fridge be?

Swiss law sets no general number. The GVG guide says 5°C at most for perishable food, 4°C for egg products. Raw fish is 2°C at most by law.

### What temperature must hot food be kept at?

The GVG guide says a core temperature of 65°C or more, for 3 hours at most. The law only says to use temperatures that prevent growth.

### Do my staff need a food hygiene certificate?

Federal law requires none. Staff must be supervised and instructed or trained for their work (HyV Art. 22). Some cantons ask the restaurant manager for a hospitality certificate (Wirtepatent).

### What allergen information do I need?

The same as for prepacked food, for the 14 allergens. Oral only with a clearly visible written notice (LIV Art. 5). Meat and fish origin in writing.

### Can staff work when they are ill?

Not with an acute foodborne illness. Carriers and infected wounds only with safe hygiene measures. No fixed time off is set.

### Which languages does the app use?

German, French and Italian, and 40 languages in all.

### How much does Chef Hygiene cost in Switzerland?

About €2.99 a month per site, or about €1.99 for bakeries, dessert shops and corner shops, shown in Swiss francs in your app store. Unlimited staff, no contract, 14-day free trial.

## 12. Official sources

Chef Hygiene keeps your Swiss food safety records ready for every inspection:

Download on the App Store

Get it on Google Play

Get it from Microsoft

Use it in your browser