On May 30, 2024, the Danish Veterinary and Food Administration (DVFA) issued Executive Order 535 establishing food hygiene regulations, effective July 1, 2024, for implementation. The main elements are as follows:

(1) Scope and definitions;

(2) Provisions for small quantities of primary products produced by primary producers for direct sale to consumers. Milk is placed on the market within 24 hours of milking, preservation temperature <6°C, E. coli <10 cfu/g, and other provisions; antibiotic monitoring frequency is every 1 time/4 weeks;

(3) Milk raw materials for cheese production must be heat-treated at 57oC for at least 15 seconds, and cheese gel must be reheated and processed for at least 50oC for 30 minutes; the moisture content of the finished cheese must be less than 56%; the cell count of raw milk for food processing is ≤ 400,000cfu/ml or the total number of colonies is ≤ 100,000cfu/ml; and the frequency of monitoring is every 1 time/week;

(4) Storage and transportation temperature regulations. Milk product packaging must be labeled with specific provisions such as storage and transportation temperature ≤ 6oC, and shrimp ≤ 5oC for brine wholesale packaging; frozen raspberries as a food ingredient must be heat-treated at 100°C for at least 1 minute.