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Chef Hygiene
Matseðill

Holland: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

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.

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14 dagar ókeypis · eitt verð á síðu · enginn samningur

Chef Hygiene appið í tölvu: heimaskjár eldhússins með daglegum eftirliti.Chef Hygiene appið í símanum: heimaskjár eldhússins með daglegum eftirliti.

Holland: reglur um hollustuhætti matvæla

Reglurnar á þessari síðu eru á ensku í bili. Þær verða þýddar á þitt tungumál.

Skoðunaraðili
Netherlands Food and Consumer Product Safety Authority (Nederlandse Voedsel- en Warenautoriteit, NVWA)
Opinber einkunn
Já
Tungumál í appinu
Nederlands, English

Skoðun þín

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.

Hreinlætismat

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.

„Lög“ eru bindandi regla. „Opinberar leiðbeiningar“ eru ekki lög, en eftirlitsmenn búast við þeim. „Chef Hygiene sjálfgefið gildi“ er gildi sem appið ber saman við þar sem engin regla gefur upp tölu.

Hitastig

  • LögfræðiChilled 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.
  • Opinberar leiðbeiningarChef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
  • Opinberar leiðbeiningarFrozen food: −18°C or colder (NVWA and the hygiene code).
  • LögfræðiHot food kept for direct sale: 60°C or hotter (art. 15(2)).
  • Opinberar leiðbeiningarCooking: 75°C or hotter in the centre (NVWA and the hygiene code).
  • Opinberar leiðbeiningarCooling: 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.
  • Opinberar leiðbeiningarReheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
  • LögfræðiIn 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.
  • Opinberar leiðbeiningarThaw food in the fridge or under cold running water (NVWA).

Starfsfólk, þjálfun og heilsa

  • LögfræðiDutch 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).
  • Opinberar leiðbeiningarStaff must know the hygiene code, and the owner may instruct them. The NVWA checks staff knowledge during inspections.
  • LögfræðiA 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).
  • Opinberar leiðbeiningarFor norovirus, RIVM advises staff to return to their own work no earlier than 24 hours after vomiting or diarrhoea stops.
  • LögfræðiWith one or more employees you must appoint a BHV’er for first aid, fire fighting and evacuation (Arbowet, art. 15).
  • LögfræðiManagers on an alcohol licence must be 21 or older and hold the Verklaring Sociale Hygiëne (Alcoholwet, art. 8).

Ofnæmisvaldar

  • LögfræðiThe 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).
  • LögfræðiWritten 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).
  • LögfræðiVerbal 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.

Brunavarnaeftirlit

  • LögfræðiRequired 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.
  • LögfræðiTell the municipality at least 4 weeks before opening if more than 50 people will be inside (Bbl, art. 6.6 to 6.7).
  • Opinberar leiðbeiningarHood 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.
  • Opinberar leiðbeiningarGas appliances have no legal inspection interval for kitchens. The Arboportaal advises a check once a year as a safe minimum.
  • Opinberar leiðbeiningarThe electrical installation has no legal interval (Arbobesluit, art. 3.4). Insurers usually ask for a NEN 3140 inspection every 3 to 5 years.

Skrár

  • LögfræðiYou 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)).
  • Opinberar leiðbeiningarThe 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.
  • Opinberar leiðbeiningarKHN advises keeping the code’s records for at least 6 months.
  • LögfræðiLogs of chilled food kept out of the fridge must be kept for at least 1 year (Warenwetregeling Vrijstelling gekoeld bewaren, art. 1).

Opinberar heimildir

Checked

Þessi síða er almennar upplýsingar, ekki lögfræðiráðgjöf. Hafðu samband við sveitarfélagið þitt.

Holland: Chef Hygiene appið

Appið hleður þessum reglum inn fyrir eldhúsið þitt, ber saman skrár þínar við þær og geymir sönnunargögn fyrir skoðunarmanninn.

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