Fås nu i 50 lande, i overensstemmelse med hvert lands egne regler for fødevarehygiejne.

Chef Hygiene
Menu

Nederlandene: til restauranter og takeaways

Klar til fødevareinspektionen. Hver dag.

In the European Netherlands, Chef Hygiene follows the Warenwetbesluit Bereiding en behandeling van levensmiddelen, EU Regulation 852/2004 and the KHN Hygiënecode voor de Horeca; the NVWA inspects.

Kommer snartApp StoreFå den påGoogle PlayFå det fraVinduerÅbnWebapp

14 dage gratis · én pris pr. side · ingen kontrakt

Chef Hygiene-appen på en computer: køkkenets startskærm med dens daglige kontrollerChef Hygiene-appen på en telefon: køkkenets startskærm med dens daglige kontroller

Nederlandene: regler for fødevarehygiejne

Reglerne på denne side er for nuværende på engelsk. De vil blive oversat til dit sprog.

Inspektionsorgan
Netherlands Food and Consumer Product Safety Authority (Nederlandse Voedsel- en Warenautoriteit, NVWA)
Offentlig vurdering
Ja
Sprog i appen
Nederlands, English

Din inspektion

The NVWA inspects restaurants and takeaways for food safety. The municipality (gemeente) handles permits, the alcohol licence and local fire safety enforcement.

Visits are unannounced and based on risk. You must let the inspector in. A medium breach brings an official warning, and in hospitality a second one is followed by an administrative fine. A serious breach brings a fine at once and a re-inspection. Three or more serious breaches in 2 years mean verscherpt toezicht (stricter supervision), and the NVWA can then close the business.

Hygiejnevurdering

Yes, but there is no sticker. The NVWA publishes every result online under the Gezondheidswet, art. 44: Voldoet, Verbeterpunten vastgesteld, Verscherpt toezicht or Geen recente gegevens. A result stays online for at most 2 years.

“Lov” er en bindende regel. “Officiel vejledning” er ikke lov, men inspektører forventer det. “Chef Hygiene standard” er en værdi, som appen kontrollerer i forhold til, hvor ingen regel angiver et tal.

Temperaturer

  • LovChilled food: 7°C or colder, measured in the food, in storage and in transport (Warenwetbesluit, art. 15(1)). A colder temperature on the label wins.
  • Officiel vejledningChef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
  • Officiel vejledningFrozen food: −18°C or colder (NVWA and the hygiene code).
  • LovHot food kept for direct sale: 60°C or hotter (art. 15(2)).
  • Officiel vejledningCooking: 75°C or hotter in the centre (NVWA and the hygiene code).
  • Officiel vejledningCooling: the law says only “as fast as possible” (Regulation 852/2004). The hygiene code starts at 75°C or hotter. It gives 20°C or colder after 2 hours as a guide value, and 7°C or colder within 5 hours as the norm.
  • Officiel vejledningReheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
  • LovIn restaurants, chilled food may stand out of the fridge once, for at most 2 hours, and is then thrown away. You need a written procedure and a log, kept for 1 year.
  • Officiel vejledningThaw food in the fridge or under cold running water (NVWA).

Personale, uddannelse og sundhed

  • LovDutch law sets no food hygiene certificate, number of hours or renewal. Staff must be supervised and instructed to suit their work (Regulation 852/2004, Annex II, Chapter XII).
  • Officiel vejledningStaff must know the hygiene code, and the owner may instruct them. The NVWA checks staff knowledge during inspections.
  • LovA person with a disease carried by food, infected wounds, skin infections, sores or diarrhoea must not handle food. They must report it at once (Regulation 852/2004, Annex II, Chapter VIII).
  • Officiel vejledningFor norovirus, RIVM advises staff to return to their own work no earlier than 24 hours after vomiting or diarrhoea stops.
  • LovWith one or more employees you must appoint a BHV’er for first aid, fire fighting and evacuation (Arbowet, art. 15).
  • LovManagers on an alcohol licence must be 21 or older and hold the Verklaring Sociale Hygiëne (Alcoholwet, art. 8).

Allergener

  • LovThe 14 EU allergens must be declared: gluten cereals, crustaceans, eggs, fish, peanuts, soya, milk, tree nuts, celery, mustard, sesame, sulphites, lupin and molluscs (Regulation 1169/2011).
  • LovWritten method: a clearly visible notice where the food is sold says where the allergen information is. The information is available in writing or electronically (Warenwetregeling allergeneninformatie, art. 2).
  • LovVerbal method (art. 3): staff can always give correct information before the sale. The written version is available to staff and the NVWA. A visible notice asks guests to ask staff.

Brandsikkerhedstjek

  • LovRequired fire extinguishers and hose reels: maintenance with a function check at least every 2 years (Besluit bouwwerken leefomgeving, Bbl, art. 6.35). Insurers often ask for a yearly service.
  • LovTell the municipality at least 4 weeks before opening if more than 50 people will be inside (Bbl, art. 6.6 to 6.7).
  • Officiel vejledningHood and duct cleaning has no legal interval. KHN advises at least once a year, and every 6 months with heavy grill, fryer or wok use. The municipality can ban cooking if a duct is dirty.
  • Officiel vejledningGas appliances have no legal inspection interval for kitchens. The Arboportaal advises a check once a year as a safe minimum.
  • Officiel vejledningThe electrical installation has no legal interval (Arbobesluit, art. 3.4). Insurers usually ask for a NEN 3140 inspection every 3 to 5 years.

Optegnelser

  • LovYou need your own HACCP plan (Regulation 852/2004, art. 5) or an approved hygiene code. If you use the Hygiënecode voor de Horeca, you must follow it (Warenwetbesluit hygiëne van levensmiddelen, art. 5(2)).
  • Officiel vejledningThe code’s model forms ask for fridge and freezer displays daily and a probe check weekly, deliveries weekly per supplier, and cooking, cooling, hot holding and reheating weekly.
  • Officiel vejledningKHN advises keeping the code’s records for at least 6 months.
  • LovLogs of chilled food kept out of the fridge must be kept for at least 1 year (Warenwetregeling Vrijstelling gekoeld bewaren, art. 1).

Officielle kilder

Checked

Denne side er til generel information, ikke juridisk rådgivning. Kontakt din kommune.

Nederlandene: Chef Hygiene-appen

Appen indlæser disse regler for dit køkken, kontrollerer dine optegnelser i forhold til dem og gemmer beviser til inspektøren.

Kommer snartApp StoreFå den påGoogle PlayFå det fraVinduerÅbnWebapp

Andre lande

Lande