Şu anda 50 ülkede, her ülkenin kendi gıda hijyen kurallarına uygun olarak satışa sunulmaktadır.

Chef Hygiene
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Hollanda: restoranlar ve paket servisler için

Her gün gıda denetimine hazırız.

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 gün ücretsiz · site başına tek fiyat · sözleşme yok

Bilgisayardaki Chef Hygiene uygulaması: günlük kontrollerin yer aldığı bir mutfağın ana ekranı.Telefonunuzdaki Chef Hygiene uygulaması: günlük kontrollerin yer aldığı bir mutfağın ana ekranı.

Hollanda: gıda hijyen kuralları

Bu sayfadaki kurallar şimdilik İngilizce’dir. Daha sonra sizin dilinize çevrilecektir.

Denetleme organı
Netherlands Food and Consumer Product Safety Authority (Nederlandse Voedsel- en Warenautoriteit, NVWA)
Kamuoyu değerlendirmesi
Evet
Uygulamadaki diller
Nederlands, English

Sizin incelemeniz

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.

Hijyen derecelendirmesi

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.

“Kanun”, bağlayıcı bir kuraldır. “Resmi kılavuz” kanun değildir, ancak denetçiler bunu bekler. “Chef Hygiene varsayılan”, hiçbir kuralın sayı vermediği durumlarda uygulamanın kontrol ettiği bir değerdir.

Sıcaklıklar

  • KanunChilled 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.
  • Resmi kılavuzChef Hygiene aims for a fridge setting of 4°C, as KHN and the Voedingscentrum advise. This is advice, not a legal limit.
  • Resmi kılavuzFrozen food: −18°C or colder (NVWA and the hygiene code).
  • KanunHot food kept for direct sale: 60°C or hotter (art. 15(2)).
  • Resmi kılavuzCooking: 75°C or hotter in the centre (NVWA and the hygiene code).
  • Resmi kılavuzCooling: 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.
  • Resmi kılavuzReheating: 60°C or hotter in the centre (NVWA), within 60 minutes (hygiene code).
  • KanunIn 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.
  • Resmi kılavuzThaw food in the fridge or under cold running water (NVWA).

Personel, eğitim ve sağlık

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

Alerjenler

  • KanunThe 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).
  • KanunWritten 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).
  • KanunVerbal 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.

Yangın güvenliği kontrolleri

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

Kayıtlar

  • KanunYou 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)).
  • Resmi kılavuzThe 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.
  • Resmi kılavuzKHN advises keeping the code’s records for at least 6 months.
  • KanunLogs of chilled food kept out of the fridge must be kept for at least 1 year (Warenwetregeling Vrijstelling gekoeld bewaren, art. 1).

Resmi kaynaklar

Checked

Bu sayfa genel bilgilendirme amaçlıdır, hukuki tavsiye niteliği taşımaz. Lütfen yerel yetkililerle iletişime geçin.

Hollanda: Chef Hygiene uygulaması

Uygulama, mutfağınız için geçerli olan bu kuralları yükler, kayıtlarınızı bunlarla karşılaştırır ve denetçi için kanıt niteliğinde belgeler oluşturur.

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