Panama Imposes Cheese Standards for Cheddar and Mozzarella Products

Panama has introduced new technical standards for cheddar and mozzarella cheese products, establishing mandatory technical and sanitary provisions for manufacturing, handling, distribution, and marketing of these dairy items.

PANAMA – CHEESE

Panama Sets New Standards for Cheddar and Mozzarella

Manufacturers and importers must follow new technical and sanitary rules.

What changed

Technical provisions required for cheddar manufacturing under Regulation and mozzarella under Regulation.

Sanitary standards mandatory for handling and distribution of both cheese types.

Consumer labeling rules established to prevent deceptive practices and protect consumer interests.

Marketing regulations apply to all stages of trade for cheddar and mozzarella.

Who it affects

Cheese manufacturers must implement technical and sanitary provisions for production.

Importers and distributors must follow sanitary requirements during handling and distribution.

Retailers and marketers must ensure proper labeling and comply with marketing rules.

All traders must adhere to HS Code 0406 standards across all trade stages.

Panama — cheese technical and sanitary standards

Compliance Requirements for Cheddar and Mozzarella Cheese Products in Panama

Panama has established mandatory technical and sanitary provisions for the manufacturing, handling, distribution, and marketing of cheddar and mozzarella cheese products under the Reglamento Técnico DGNTI-XX-2026 issued by the Dirección General de Normas y Tecnología Industrial (DGNTI) of the Ministerio de Comercio e Industrias (MICI). Below is a structured breakdown of the key compliance requirements.

1. Scope and Definitions

Mozzarella Cheese

Definition: A non-ripened, soft, and elastic cheese with a fibrous protein structure, produced via the "pasta filata" process (heating, stretching, and molding curd). It may be high-moisture (soft with milky liquid) or low-moisture (firm/semi-hard)¹.
Shelf Life: Maximum 90 days¹.
Applicability: All mozzarella cheese produced, imported, distributed, or marketed in Panama for human consumption¹.

Cheddar Cheese

Definition: A hard, ripened cheese with a firm, waxy texture, ranging in color from white/ivory to yellow/orange. It may have a rind or coating and undergoes a maturation process (typically 5 weeks at 7–15°C)².
Applicability: All cheddar cheese produced, imported, distributed, or marketed in Panama for human consumption².

2. Key Compliance Requirements

A. Hygiene and Safety Standards

Good Manufacturing Practices (GMP):

Products must comply with:

RTCA (Central American Technical Regulation) for processed foods and beverages (GMP principles)³.
HACCP (Hazard Analysis and Critical Control Points)³.
Codex Alimentarius standards:
CXC 1-1969 (General Principles of Food Hygiene)³.
CXC 57-2004 (Code of Hygienic Practice for Milk and Milk Products)³.

Microbiological Criteria:

Must adhere to RTCA standards for food safety microbiological criteria³.

B. Composition and Ingredients

Requirement	Mozzarella¹	Cheddar²
Raw Materials	Milk and/or milk-derived products	Milk and/or milk-derived products
Permitted Ingredients	– Starter cultures (lactic acid bacteria)	– Starter cultures
	– Rennet/coagulating enzymes	– Rennet/coagulating enzymes
	– NaCl/KCl (food-grade salts)	– NaCl/KCl (food-grade salts)
	– Potable water	– Potable water
	– Anti-caking agents (rice/corn/wheat/potato flour/starch) for sliced/shredded products¹	– Anti-caking agents (same as mozzarella)²
Contaminants	Must comply with CXS 193-1995 (Codex General Standard for Contaminants and Toxins)^{1, 2}. Milk must meet Codex limits for veterinary drug residues and pesticides².

C. Labeling Requirements

General Standards:
- Comply with CXS 1-1985 (Codex General Standard for the Labeling of Prepackaged Foods)^{3, 4}.
- Comply with DGNTI XX (Dairy Terminology)³.
Specific Requirements:
1. Product Name:

Must use the term "mozzarella" or "cheddar" only if the product meets the respective technical regulation^{1, 2}.
For sliced/shredded products: e.g., "Queso Mozzarella Rallado" (Shredded Mozzarella)¹.

Country of Origin:

Must declare the country where the cheese was manufactured (not the origin of the name). Repackaging/slicing/shredding does not constitute a "substantial transformation"^{1, 2}.

Production Date:

Must include "Fecha de fabricación/producción" (Production Date) in the format specified by CXS 1-1985^{1, 2}.

Bulk Packaging:

Non-retail containers must comply with CXS 346-2021 (Labeling of Food Containers Not for Retail Sale)⁴.

D. Storage, Transport, and Sale

Requirement	Mozzarella¹	Cheddar²
Storage Temperature	Not specified (but implied refrigeration due to 90-day shelf life)	1–7°C (refrigerated) or < -18°C (frozen)²
Transport Temperature	Not specified	1–7°C (refrigerated) or < -18°C (frozen)²
Conditions	Must prevent contamination/microbiological growth and packaging damage¹	Same as mozzarella²

E. Sanitary Registration

Mandatory for All Products:
- Both domestic and imported mozzarella and cheddar cheese must obtain a Sanitary Registration from the Dirección Nacional de Control de Alimentos y Vigilancia Veterinaria (DNCAVV) of the Ministerio de Salud³.

F. Conformity Assessment

Oversight:
- Compliance is verified through inspections, surveillance, and audits by Panamanian authorities, as detailed in a separate conformity assessment regulation³.

G. Sampling and Analysis

Methods:
- Must use DGNTI-XX-2025 (Technical Guide) or CXS 234-1999 (Codex Methods of Analysis and Sampling)^{1, 2}.
- For official verification, use RTCA microbiological criteria or internationally validated equivalent methods^{1, 2}.

3. Summary Table of Key Regulations

Regulation	Key Requirement	Threshold/Deadline	Authority
DGNTI-XX-2026 (Mozzarella)¹	Defines mozzarella as non-ripened, "pasta filata" cheese with ≤90-day shelf life.	90-day max shelf life	DGNTI (MICI)
DGNTI-XX-2026 (Cheddar)²	Defines cheddar as hard, ripened cheese with maturation at 7–15°C.	5-week minimum maturation	DGNTI (MICI)
Hygiene Standards³	Mandates GMP, HACCP, and Codex hygiene principles (CXC 1-1969, CXC 57-2004).	Continuous compliance	MICI/Ministerio de Salud
Labeling^{3, 1, 2, 4}	Requires product name, origin, production date, and compliance with CXS 1-1985.	All products	DGNTI (MICI)
Sanitary Registration³	All cheese must be registered with DNCAVV.	Prior to commercialization	Ministerio de Salud (DNCAVV)
Contaminants^{1, 2}	Must comply with CXS 193-1995 (Codex) for toxins and veterinary drug residues.	Codex limits	Ministerio de Salud

Summary Answer

Panama’s Reglamento Técnico DGNTI-XX-2026 establishes distinct technical and sanitary requirements for mozzarella (non-ripened, "pasta filata" cheese with a 90-day shelf life) and cheddar (hard, ripened cheese with 5-week maturation). Both products must comply with hygiene standards (GMP, HACCP, Codex principles)³, composition rules (permitted ingredients and contaminant limits)^{1, 2}, and labeling requirements (product name, origin, production date)^{1, 2, 4}. Sanitary registration with the DNCAVV is mandatory for all domestic and imported cheese³. Storage and transport conditions are strictly regulated for cheddar (1–7°C or < -18°C)², while mozzarella’s conditions are implied by its shelf life¹. Conformity is enforced through inspections and standardized sampling methods^{1, 2}.

Sources

↩ WTO SPS notification 26-01225 — Panama https://members.wto.org/crnattachments/2026/SPS/PAN/26_01225_00_s.pdf
↩ WTO TBT notification 26-01218 — Panama https://members.wto.org/crnattachments/2026/TBT/PAN/26_01218_00_s.pdf
↩ WTO SPS notification 26-01224 — Panama https://members.wto.org/crnattachments/2026/SPS/PAN/26_01224_00_s.pdf
↩ WTO TBT notification 26-01219 — Panama https://members.wto.org/crnattachments/2026/TBT/PAN/26_01219_00_s.pdf