Teraz dostupné v 50 krajinách, pričom každá krajina dodržiava vlastné pravidlá hygieny potravín.

Chef Hygiene
Menu

Holandsko: pre reštaurácie a jedlá so sebou

Pripravený na kontrolu potravín. Každý deň.

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.

ČoskoroObchod s aplikáciamiDaj si to na sebaGoogle PlayZískajte to zOknáOtvorteWebová aplikácia

14 dní zadarmo · jedna cena za stránku · bez zmluvy

Aplikácia Chef Hygiene v počítači: domovská obrazovka kuchyne s dennými kontrolamiAplikácia Chef Hygiene v telefóne: domovská obrazovka kuchyne s dennými kontrolami

Holandsko: pravidlá hygieny potravín

Pravidlá na tejto stránke sú zatiaľ v angličtine. Budú preložené do vášho jazyka.

Inšpekčný orgán
Netherlands Food and Consumer Product Safety Authority (Nederlandse Voedsel- en Warenautoriteit, NVWA)
Verejné hodnotenie
Áno
Jazyky v aplikácii
Nederlands, English

Vaša kontrola

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.

Hodnotenie hygieny

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.

„Zákon“ je záväzné pravidlo. „Oficiálne usmernenie“ nie je zákon, ale inšpektori ho očakávajú. „Chef Hygiene predvolená hodnota“ je hodnota, ktorú aplikácia porovnáva, ak žiadne pravidlo neuvádza číslo.

Teploty

  • PrávoChilled 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.
  • Oficiálne usmernenieChef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
  • Oficiálne usmernenieFrozen food: −18°C or colder (NVWA and the hygiene code).
  • PrávoHot food kept for direct sale: 60°C or hotter (art. 15(2)).
  • Oficiálne usmernenieCooking: 75°C or hotter in the centre (NVWA and the hygiene code).
  • Oficiálne usmernenieCooling: 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.
  • Oficiálne usmernenieReheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
  • PrávoIn 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.
  • Oficiálne usmernenieThaw food in the fridge or under cold running water (NVWA).

Zamestnanci, školenia a zdravie

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

Alergény

  • PrávoThe 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).
  • PrávoWritten 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).
  • PrávoVerbal 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.

Kontroly požiarnej bezpečnosti

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

Záznamy

  • PrávoYou 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)).
  • Oficiálne usmernenieThe 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.
  • Oficiálne usmernenieKHN advises keeping the code’s records for at least 6 months.
  • PrávoLogs of chilled food kept out of the fridge must be kept for at least 1 year (Warenwetregeling Vrijstelling gekoeld bewaren, art. 1).

Oficiálne zdroje

Checked

Táto stránka poskytuje všeobecné informácie, nie je právnym poradenstvom. Informujte sa na miestnom úrade.

Holandsko: aplikácia Chef Hygiene

Aplikácia načíta tieto pravidlá pre vašu kuchyňu, porovná s nimi vaše záznamy a uchová dôkaz pre inšpektora.

ČoskoroObchod s aplikáciamiDaj si to na sebaGoogle PlayZískajte to zOknáOtvorteWebová aplikácia

Ostatné krajiny

Krajiny