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Chef Hygiene
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Nizozemska: za restavracije in hrano za s seboj

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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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Nizozemska: higienska pravila živil

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Inšpekcijski organ
Netherlands Food and Consumer Product Safety Authority (Nederlandse Voedsel- en Warenautoriteit, NVWA)
Javna ocena
Da
Jeziki v aplikaciji
Nederlands, English

Vaš pregled

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.

Ocena higiene

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.

»Zakon« je zavezujoče pravilo. »Uradne smernice« niso zakon, vendar jih inšpektorji pričakujejo. »Chef Hygiene privzeto« je vrednost, s katero aplikacija preveri, kadar nobeno pravilo ne določa številke.

Temperature

  • PravoChilled 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.
  • Uradna navodilaChef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
  • Uradna navodilaFrozen food: −18°C or colder (NVWA and the hygiene code).
  • PravoHot food kept for direct sale: 60°C or hotter (art. 15(2)).
  • Uradna navodilaCooking: 75°C or hotter in the centre (NVWA and the hygiene code).
  • Uradna navodilaCooling: 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.
  • Uradna navodilaReheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
  • PravoIn 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.
  • Uradna navodilaThaw food in the fridge or under cold running water (NVWA).

Osebje, usposabljanje in zdravje

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

Alergeni

  • PravoThe 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).
  • PravoWritten 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).
  • PravoVerbal 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.

Preverjanja požarne varnosti

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

Zapisi

  • PravoYou 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)).
  • Uradna navodilaThe 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.
  • Uradna navodilaKHN advises keeping the code’s records for at least 6 months.
  • PravoLogs of chilled food kept out of the fridge must be kept for at least 1 year (Warenwetregeling Vrijstelling gekoeld bewaren, art. 1).

Uradni viri

Checked

Ta stran je splošna informacija in ne pravni nasvet. Za več informacij se obrnite na lokalne oblasti.

Nizozemska: aplikacija Chef Hygiene.

Aplikacija naloži ta pravila za vašo kuhinjo, preveri vaše zapise glede nanje in shrani dokazilo za inšpektorja.

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