HomepageFoodstuff hygiene (HACCP)
All companies that prepare, process, treat or transport food or drink must do so safely. The Dutch statutory regulations on foodstuff hygiene are based on European legislation. You must work in accordance with HACCP principles. HACCP stands for Hazard Analysis Critical Control Points, which is an analysis of critical points which you must pay special attention to. HACCP lists the dangers for food safety throughout the entire production process.
Hygiene codes
If you work in accordance with an approved hygiene code for your sector, you automatically fulfil the legal requirements. Hygiene codes are useful for the introduction of the food safety regime, which includes measures to prevent food safety hazards or minimise them. The hygiene codes are presented on the website of the Netherlands Food and Consumer Product Safety Authority (Nederlandse Voedsel en Waren Autoriteit, NVWA). In general, the hygiene codes can be obtained from the sector organisations that drew up the codes.
HACCP plan
You can draw up your own HACCP food safety plan rather than work with hygiene codes. The plan you draw up will apply to a specific process or business.
