The Hygiene code

For the Hotel & Catering Industry

Contents
1 Introduction

2 Instructions for Use

3 Working Instructions for General Processes

3.1
x
x
x
x
x
x

Purchasing
Selecting suppliers (Food & Commodities Act, Food Hygiene, Art. 2)
Contractual Agreements
Inspection on reception
Packaging
Temperature measurement
Game brought in by hunters

11
11
11
12
12
13
13
13

3.2 Storage
x
First In First Out
x
Shelf-life and Storage Management
x
Keeping Foodstuffs
x
Internal transport
x
Refrigerated storage
x
Deep-freeze storage
x
Dry groceries
x
Hazardous substances

14
14
14
14
17
17
18
18
18

3.3 Disposing of waste

x
Disposing of waste
x
Used frying fat

19
19
19

3.4 Cleaning and Disinfection

x
Drawing up a cleaning plan
x
Washing up by machine
x
Washing up by hand
x
Cleaning refreshment bars
x
Cleaning rooms
x
Combatting vermin

20
20
20
20
21
23
23

3.5 Personal Hygiene

x
Personal hygiene

24
24

3.6 Quality and Food Safety

x
Quality Administration
x
Assessment of Basic Hygiene and Processes Hygiene
x
Training and teaching
x
Food poisoning and infections
x
Quality improvement
x
Non-Compulsory Work Activities
x
Exit inspection
x
Hygiene inspection
x
Entry inspection

25
25
25
26
26
27
27
27
27
27

3.7 The Layout of Operating Areas

29

4 Working Instructions, Specific Processes

36

4.1 Food preparation

x
Contamination
x
Washing and cutting raw materials
x
Preparing cold dishes
x
Heating products at 75C and higher
x
Heating in fat and oil
x
Regeneration
x
Thawing and marinating
x
Drinks
x
Cooling down and packaging

36
36
37
37
37
38
38
38
39
39

4.2 Presenting and serving food

x
Garnishing
x
Presentation
x
2-Hour Security
x
Serving food

40
40
40
40
41

4.3 Party Catering

x
Equipping premises for party catering and events on location
x
Construction and layout
x
Materials and equipment
x
Transport and storage
x
Handwashing facilities
x
Waste bins
x
Additional working instructions for party catering and events:

42
42
42
42
42
43
43
43

4.4 Product development

x
Processes and product development

44
44

5 List of Terms

46

6 Addresses

48

7 Forms

49

8 Appendix
x

Processes Control Plan

Colophon

This is a publication by the Hotel & Catering Association

2004 Hotel & Catering Association

The Hotel & Catering Association accept no liability for the
accuracy of the information provided.
Under no circumstances shall the Hotel & Catering Association
be liable for any direct or indirect damage resulting from or in
relation to the information provided in this publication.
The information contained in this publication may be used
elsewhere, providing its source is acknowledged.
This English Hygiene code is a service. Mistakes in translation
are reserved. The official Dutch text of the Hyginecode voor de
horeca (version may 2004) is determinative.
Zoetermeer, May 2004
This publication has partly been made possible by:
Bacteriologisch Controlestation BV, Katwijk
Koninklijk Horeca Nederland, Woerden
Voedsel- en Warenautoriteit, Den Haag
Bedrijfschap Horeca en Catering, Zoetermeer (code holder)

82
82

Foreword
The first Hygiene Code for the Hotel & Catering Industry came out in March 1992, published by the Hotel
& Catering Association. However, radical modifications became necessary after the issue of Directive
93/43 EEC and its adoption into the Legislation on Food Hygiene, which came into force on the 14th of
December 1995. A second version of the code appeared in August 1996, based on the HACCP principle,
approved by the Ministry of Public Health, Welfare and Sport.
After research into the working of the Code in practice, the Hygiene Pointer came out at the end of 1999 to
assist entrepreneurs in putting the Hygiene Code into operation for the hotel and catering trade. As a
result of the announcement by the Minister for PHWS on the 16th of February 1999, hygiene codes were
evaluated and modified at set times.
You are now in possession of the third version of the Hygiene Code for the Hotel & Catering Industry,
adapted to the latest developments and knowledge, debated during the Regular Consultation on Food
Legislation on the 4th of April 2003 and approved on the 20th of April 2004 by the Minister for PHWS. For
this reason, the previous version of the code dating from 1996 expires on the 15th of July 2004
The aim has been to construct the code as tightly as possible by leaving out lists of questions and
examples and working only with working instructions, accompanied here and there by a short explanation.
The scope of the code has not changed, but, in addition to the general operating processes, attention has
also been paid to more specific processes, which only appear in certain businesses or types of business.
The code now includes such things as working instructions for presenting uncooled foods and for party
catering.
The hotel and catering trade hope they have made a valuable contribution by this to food safety in general
and to consumer confidence in a good, safe catering product.

J.G. Vianen
Director of the Hotel & Catering Association

Introduction
Hygiene Code

Hygiene you only miss it when its not there. Being in the hotel & catering industry as an entrepreneur or
as an employee you know that hygienic working conditions are essential if the product youre providing for
your customers is to be safe. So you probably also know most of the hygiene rules and put them into
action. The Food Hygiene Regulations of 1995 among other things compel hotel and catering firms to
investigate what risks are involved for consumer health in their handling of food. The firms must also set
down in black and white what measures they are taking to prevent health threats, what checks they carry
out and what the results of them are. The law prescribes that entrepreneurs must use an HACCP system
or a food safety system for this purpose. Firms that prepare, process, transport or handle food and
beverages must control their production in accordance with these regulations in such a way that they can
guarantee the safety of their products. The purpose of all this: to prevent threats to health or limit them to
an acceptable level. Because setting up such a system is a major undertaking for many firms, the law
allows organisations in the catering sector to establish codes of hygiene. Such a code of hygiene is a
simplified system specific to the branch of industry for which the HACCP was designed.
The procedures described in this hygiene code are an elaboration of the legal instructions applicable to
the handling and transport of foodstuffs and ingredients. They are therefore procedures and instructions
that are geared to the protection of public health. If those instructions are not followed, then the law has
been violated that law being the Food Hygiene Regulations and then the Food & Commodities
Authority can step in and take legal action. However, if caterers act in accordance with the procedures
described in this hygiene code, then it can in principle be assumed that they are acting in accordance with
the law.
This hygiene code is the third version of the HACCP system approved for the hotel & catering industry.

Scope

Firms that prepare, process, transport or handle food and drinks must control their productions methods in
accordance with the Food & Commodities Act in such a way that they can guarantee the safety of their
products. The purpose of this is to aim at prevent threats to health. The Hotel & Catering Hygiene Code in
any case applies to all firms for which the Hotel & Catering Association was instituted and which provide
food and drinks after they have been prepared, processed, transported or handled. Those firms that
operate in accordance with the hygiene code of the Vereniging Nederlandse Cateringorganisaties
(Veneca) are excepted.
The Hotel & Catering Association, as code holder, has included all the current Processes applied to the
Hotel & Catering Industry in this Hygiene Code. Thus, process descriptions for such things as party
catering and the preparation of sushi are also included in this version. The diversity of businesses,
concepts and products within the industry is very great. Preparations vary from the simple to the very
complex. If you want to make use of this Hygiene Code, you must determine for yourself which specific
processes in this Hygiene Code apply to your business.

Other processes

Changes are continually taking place within the hotel & catering industry. As a result of market
developments it is possible that you apply one or more processes that are not covered by this Hygiene
Code. In that case, you can do the following:
x You can use the process description included in separate modules that the Hotel &
Catering Association has drawn up for example, the module for preparing Icecream, Milkshakes and Cream.
x If there is no module for a particular process for example, smoking fish you must
draw up your own process description for this process in accordance with the
Product Development Process. The process description you have drawn up must be
drawn up in accordance with the principles of HACCP. You must produce it for the
Food & Commodities Inspector for his evaluation, if he so requests.
6

However, it is also possible to make use of process descriptions in other hygiene

codes approved by the Minister of PHWS for those parts not covered by this Hygiene
Code.

Product Liability

We also advise you to work according to the Hygiene Code for the Hotel & Catering Industry in relation to
product liability. If a customer became ill after visiting your establishment and holds you liable, you have to
respond (Civil Code). With the application of this Hygiene Code you can show that you have done what
the law required of you. You can only do that if you have written down all the hygiene data and kept them.

Advantages

Working to the Hygiene Code serves business interests as well.

In the short term:

x
x
x
x
x

a better product;
better process control and thus less wastage of raw materials;
better monitoring of raw materials, so that you can claim any shortfalls from the
supplier
clearer insight into the organisation of your firm and its production processes. This
way you can also trace the causes of problems instead of just dealing with their
consequences;
evidence in connection with product liability.

In the long term:

x
x
x
x
x

tasks, functions and responsibilities become clearer. This enables internal

communication to be greatly improved: everyone knows what he has to do;
If everyone is made to feel personally responsible, this will have a good influence on
the firms performance;
employees will have greater understanding of the need to work hygienically;
The trust of the consumer and the Food & Commodities Authority in your firm will
increase;
evidence in connection with product liability.

Learning tools

In the new Food & Commodities Act there is yet another obligation. The catering entrepreneur must
ensure that any of his employees who are involved in preparing food must be given instruction or training
in food hygiene. This instruction or training must be geared to the work they do for the firm.
In this respect, the Horeca Branche Instituut (Hotel & Catering Industry Institute) has developed a number
of training courses and learning tools based on the Hygiene Code for the Hotel & Catering Industry. Their
purpose is to enable entrepreneurs and employees to ensure that their knowledge of hygiene is fully up to
date, and to keep it that way. There are training courses for both entrepreneurs and managers and for
employees.
For more information: Klantenservice [Customer Service], Tel.: 0900 - 1402 ( 0,15 per minute) and
www.horeca.nl.
If you have comments to make about this Hygiene Code for the Hospitality Industry or suggestions for
improvements, please send them to: Bedrijfschap Horeca and Catering, Afdeling Communicatie, PO Box
121, 2700 AC Zoetermeer, The Netherlands.
In the next chapter you will find a description of the way in which to use this working book. In conclusion,
we wish you all success in applying this Hygiene Code for the Hotel & Catering Industry in your own firm.

Instructions for Use

This working book will enable you to highlight any health risks that the preparation of products in your firm
might present for your customers. These could arise from the moment you receive the raw materials up to
and including when you clean up. For this reason, the Code sets out all the Processes in your firm in a
line.
The Code distinguishes the following processes:

General operating processes

x
x
x
x
x
x
x

Purchasing
Storage
Waste disposal
Cleaning and disinfection
Personal hygiene
Quality and food safety
Equipping working space

Specific operating processes

x
x
x
x

Preparation
Presenting and serving
Party catering
Product development

This working book deals with the processes listed in the sequence shown above. Because not all
operating processes take place in all catering firms, we will explain to you in the staged plan how you
should use this working book.

Staged Plan
Step 1

The first step you take to use this Code is to read the working instructions for the general processes. The
instructions for these general processes apply to all hotel & catering businesses, and therefore to yours
too.

Step 2

Then you read through the working instructions for the specific processes, after which you determine
which of these processes apply to your business. You will need more or fewer working instructions,
depending on what type of business you operate (e.g., cafeteria, restaurant, ice-cream parlour, etc.).

Step 3

The working instructions indicate what minimum requirements you must fulfill. In addition, some advice is
given which is not obligatory, but which is intended to simplify working with the Hygiene Code. In this step,
determine what measures you have to take in order to fulfill the minimum requirements set out in the
general processes and those which apply to specific processes. In addition, you will decide which advice
you will follow and what else you have to arrange to do that.

Step 4

Take measures to be able to comply with the minimal requirements. First and foremost, you must make
sure that the technical status and equipment comply with all the legal requirements. These requirements

are described in the chapter headed Equipping Working Space. You will probably have to acquire certain
materials in order to carry out the working instructions properly, such as a thermometer, registration forms
or alcohol cloths for disinfecting work surfaces. In this step, make sure you have everything you need.

Step 5

In this step you carry out the process thoroughly in accordance with the description in the working
instruction, including the prescribed checks and measurements.

Step 6

Step 6 is the systematic recording of process data, such as the delivery dates of foodstuffs, the
temperature of the deep-freeze and cool room, the frequency of cleaning and decontamination of tools
and equipment, and so on. At the back of the Code you will find forms with which to do this. We advise
you to copy the originals of the forms, or to design the forms you need yourself. You can also download
the forms free of charge from: www.bhenc.nl.

Step 7

Finally, it is of the greatest importance that you keep all the information properly. In particular, you are
obliged to keep the information for one year. You must keep the information so that you can access it
quickly.
From time to time you can analyse the information so that you know what the effect of your measures
was. Moreover, the Inspector from the Food & Commodities Authority may ask you to produce it if he
comes on an inspection. It is also important that you can show with this recording system that you have
complied with the law if you had to give account of yourself to a judicial body for example, if someone
becomes ill after eating food provided by you.

The Hygiene Code comprises the following sections:

Working Instructions

The standards and guidelines for achieving hygienic working methods. In a number of working instructions
you will find after the title a reference to one or more articles from the Food Hygiene Regulations. In this
case, the working instruction describes those parts which are compulsory by law. You must comply with
these instructions at all times.

List of Terms

This is a list of terms in alphabetical order used in the Hygiene Code, with explanations.

Standard Contracts

Standard contracts are included at the end of this Code. These are contracts that could be used to
conclude agreements with your suppliers, such as the "General Purchasing Conditions for the Catering
Trade" [General Conditions of Purchase, Hotel & Catering] and the "Standard Purchasing Contract for
the Catering Trade" [Standard Hotel & Catering Purchase Contract].
You can add your own contracts to these for example, purchase contracts.

Forms

At the end of this Code you will find samples of the forms you must use to record inspection and
measurement data. You can copy these forms or download them free of charge from www.bhenc.nl. Of
course, you can also create the forms yourself, so that you can adapt them to your business. The Food &
Commodities Authority may ask to see these forms!

Addresses

Addresses of organisations that are concerned with hygiene in the catering trade, among other things.

Appendix: Process Control Plan

The process control plan gives you an indication for each process of what you have to do to proceed in
safety. It shows you at a glance how the risks are controlled.

The Food & Commodities Act

A number of important texts from the Food & Commodities Act can be found on the Internet site
www.bhenc.nl.

10

Working Instructions for General

Processes

3.1

Purchasing
Bad raw materials can never provide a good end-product. For this reason it is important that you prevent
as many risks as possible even at the stage of purchasing raw materials. Choose the right supplier, make
good agreements and check the products at reception.
When choosing suppliers, price and quality have an important role to play. The quality of products and the
way suppliers handle them are especially important for food safety. Asking clearly-formulated questions
and, if necessary, visiting various suppliers will make it easier for you to select the right suppliers.
Purchasing conditions and purchasing contracts can protect you as the customer against the
consequences of supplying products that do not fulfill the requirements. They can refer the supplier to his
responsibility and make it possible to hold him liable. You can draw up your own purchasing conditions
and contracts or you can use the General Purchasing Conditions for the Catering Trade [General
Purchasing Conditions for the Catering Industry] and the Standard Purchasing Contract for the Catering
Trade [Standard Purchasing Contract for the Catering Industry] from this Hygiene Code.
It is not always necessary for you to provide your suppliers with purchasing conditions and contracts
yourself.
You do not need to conclude a purchasing contract if the supplier:
x declares in writing in his delivery terms or in some other way that he subscribes to
the requirements of the Hygiene Code (General Purchasing Conditions for the
Catering Industry and Standard Purchasing Contract for the Catering Industry). Major
suppliers can use these to prevent them from having to make separate agreements
with a large number of individual catering entrepreneurs;
x has been selected by the industrial association of which you are a member. The
association in this case has provided the purchasing conditions and concluded the
contract on behalf of its members.
With smaller local suppliers you will usually have to make clear and unambiguous agreements yourself
and include these in a purchasing contract.
The next step is to make agreements based on purchasing conditions, an appropriate purchasing contract
and on the suppliers product descriptions.

Selecting suppliers (Food & Commodities Act, Food Hygiene, Art. 2)

1.
2.

If possible, choose a number of potential suppliers from among business relations of

whom you have good experience.
Send the following to those suppliers:
a list of the products you want to buy;
a suppliers question list;
your own purchasing conditions or, if you dont have them, the General Purchasing
Conditions for the Catering Industry, for example.

11

Ask the suppliers to fill in the question list, make a tender and, as the case may be, and to send you
specifications of their products or raw materials.
3. Go over the question list, check whether the suppliers accept your purchasing
conditions and evaluate any specifications. Check here whether the supplier of eggs
from chickens, geese, turkeys or guinea-fowl can guarantee that the eggs he
supplies are.
4. If you wish, give the supplier an opportunity to make improvements within a set timelimit. Evaluate the adaptation once more free of salmonella bacteria
5. Terminate the selection process if a supplier fails to meet the requirements.
6. a supplier comes up to scratch on all fronts, you can select him.

Contractual Agreements

This working instruction does not apply if your supplier declares in writing that he subscribes to the
requirements of this Hygiene Code.
1. Make clear and unambiguous agreements with your supplier and set them down on
paper. You can draw up your purchasing contract yourself or make use of the
Standard Purchasing Contract for the Catering Industry from this Hygiene Code. Fill
in the contract as fully as possible.
2. Send this contract for signature in duplicate to the supplier, together with the
following appendices:
your purchasing conditions or, if you dont have them, the General Purchasing
Conditions for the Catering Industry, for example
as the case may be, the product or raw material specifications provided by the
supplier and signed by you.
3. Order the products only after you have received the signed copy.

Inspection on reception (Food & Commodities Act, Food Hygiene, Art. 2)

1.

On delivery, check the following as often as possible:

whether the delivery corresponds with the order (weight, quantity);
the shelf-life date;
the delivery temperature of products, including with your own transport;
the packaging;
labelling and quality.

The following criteria apply:

Temperature
Max.
Dairy products
7C*
Semi-finished and finished products
7C*
Processed vegetables and fruit,
7C*
Meat
7C*
Chicken, poultry and fish,
7C*, preferably colder than 4C
Deep-freeze products,
-15C*, preferably colder than 18C
Ice-cream
15C*, preferably colder than 18C
* Legal requirement
Remark: there is no temperature standard for unprocessed vegetables and fruit

12

Packaging
Packaging and/or casks must not lose their protective function if they are damaged. Perishable products
that are directly exposed to the environment must be refused on delivery, because it is not possible to
check what they have been in contact with.
2. Send products back if:
their quality is not sufficient;
the product shows signs of deterioration;
the use-by/shelf-life date has expired;
the inner packaging is damaged;
the packaging of pre-packed products is not sufficiently labelled. Labels must
mention at least the following: the designation of the product, a list of ingredients or a
category of ingredients, the quantity of an ingredient, the nett quantity, an instruction
on how to preserve and use it, shelf-life date/use-by date, details about the
manufacturer, packer or seller, the place of origin or source, the alcohol content
(where applicable), the production batch, a description of any packaging gas used;
the temperature is not in accordance with the legal requirement.
You are advised to carry out an entry inspection from time to time with the aid of the Entry Inspection
working instruction.
3. Check the total delivery at least once a week by taking random samples from one or
two products. Record this in the Weekly Hygiene Form. If you send a delivery back,
then use the Return Slip
4. Store the products once you are sure that the delivery corresponds with your order.
5. Decide yourself (or the employee authorised to do so) on whether to accept the
products or not.

Temperature measurement (Food & Commodities Act, Food Hygiene, Art. 3)

1.

2.

3.
4.
5.
6.
7.

For temperature measurements use an electronic thermometer with a sensor that

can be thoroughly cleaned and disinfected (not a mercury thermometer!)
Check whether the sensor is clean. Disinfect it and rinse it off before you measure
the temperature of an unpackaged product. See also the working instruction
Washing up by Hand. The sensor may also be disinfected with an alcohol cloth
specially for this purpose.
Place the sensor between the delivered, refrigerated or frozen raw materials or
products.
Remove the sensor only when the temperature no longer goes up or down.
Note down the temperature reading on the Weekly Hygiene Form.
Clean the sensor after use.
Test the thermometer regularly, but at least once a year. For example, in boiling
water (100C) or in melting ice (0C).

Game brought in by hunters (Food & Commodities Act, Food Hygiene, Art. 2)
1.
2.
3.
4.

Process game brought in by hunters directly after the hunt only in a room intended
for this purpose and suitable for butchery.
Do not accept any game that has been skinned or from which the head and feet have
been removed.
When butchering, do not allow the guts to come into contact with the carcass of the
animal.
butchering, consult the Hygiene Code for the Poultry Industry.

13

3.2

Storage
After accepting delivered products you will be responsible for them. Store them as quickly as possible in
the appropriate place. If internal transport takes too long, then the temperature of the goods will rise
considerably, giving rise to loss of quality or even accelerated deterioration. For example, ice-cream that
has become too warm and then re-frozen becomes too hard or will contain small ice particles.
When storing goods, take account of the order of sequence of storage (First In First Out). Moreover, the
shelf-life dates of perishable products should not be exceeded, not even within the processing period.
Requirements are imposed on the layout of the storage areas to prevent health hazards, such as the
prevention of cross-contamination, for example.
When storing things (for example, in deep-freeze, fridge or store-room), temperature and air humidity are
important. For example, in fridges the development of micro-organisms is not halted, but carries on more
slowly.
The method of storage is important too. In this respect think about dating and identifying products, the use
of the FIFO system and hygienic working methods. The term hygienic working methods will be taken to
mean keeping raw and cooked, clean and dirty products separate, and the temperature-time relationship,
among other things: the relationship between the temperature of a product and the length of time it is kept.

First In First Out

1.

2.
3.
4.
5.
6.

When storing goods, use the principle of FIFO (First In First Out): products that have
entered storage first are used first. The application of FIFO is particularly important
for chilled perishable products. For this reason, store stocks just delivered behind
stocks already in storage. With larger quantities of stocks you can use a system
whereby you store things on wheels, so that you dont always have to keep moving
existing stocks around.
FIFO applies to delivered raw materials, semi-finished products and self-prepared
products.
Put a clear shelf-life date yourself on prepared perishable products and semi-finished
products for storage.
With FIFO the shelf-life date on the packaging applies: first use the products with the
nearest shelf-life date, even if they were delivered later
Make it a habit that whenever you pick up a product, check whether the FIFO system
is being properly applied.
Check the application of the FIFO system to perishable products at least once a
week. You record this check in the Weekly Hygiene Form.

Shelf-life and Storage Management

1.
2.
3.
4.

The person responsible for storage will prevent the shelf-life dates being exceeded.
Check the shelf-life dates on the packaging regularly.
Remove products whose shelf-life dates have been exceeded. Moreover, remove
chilled perishable raw materials whose shelf-life expires within two days and do not
use or sell the product within these two days.
Record products that have been removed on the Removed Products Form.

Keeping Foodstuffs
1.

2.

14

Always check the shelf-life code and the storage conditions as indicated on the
packaging. Remember here that exceeding the use-by date is punishable by law.
Keep the products in accordance with the guidelines indicated on the packaging. If
this does not apply, use the table below. The table gives advice on how long various
categories of perishable products can be kept for; the column head Shelf-Life gives
only general guidelines. Always look at the use-by/shelf-life date and storage
temperature indicated by the supplier/manufacturer. If foods are kept at a higher
temperature, this will shorten their shelf-life.

3.
4.
5.
6.
7.

Keep freshly-delivered raw meat, fish and shellfish for which no use-by/shelf-life date
is mentioned for as short a time as possible, so that the growth of micro-organisms
and the formation of harmful substances like histamine are prevented.
Keep self-prepared products for no more than 48 hours.
Keep self-prepared sushi chilled and for no longer than the day of preparation. If they
are to be kept for longer, it is advisable to lower the pH value. See working instruction
on Preparing Cold Dishes
Check as often as possible the use-by/ shelf-life dates and the internal maximum
storage time of prepared products. Remove products whose maximum storage time
has been exceeded and record this in the Weekly Hygiene Form.
Do not keep products in tin cans that have been opened, because of contamination
by metals. Empty the contents of the tin into a storage container that can be cleaned
properly and sealed.

15

Table: Recommended shelf-life

Meat products
fresh meat
products
meat preserves
Meat
fresh beef/pork
Fresh chicken &
poultry
deep-frozen
pork
deep-frozen
beef
deep-frozen
veal
Fish
fresh fish (incl.
fish fillets)
deep-frozen fish
tinned fish (incl.
salmon, tuna,
sardines,
mackerel)
processed fish
(incl. pickled
herring, jellied
eels)
processed fish,
not in vinegar
pickled herring
Potato
products
fresh pre-fried
potato chips
deep-frozen prefried potato
chips
Vegetables and
fruit
fresh veg. and
fruit, processed
or self-prepared
Fresh veg. &
fruit
Deep-frozen
veg. and fruit
Cooking
commodities
fresh cooking
commodities
frozen cooking
commodities
16

Storage

Packaging:

Temp. (C)

Shelf-life

Fridge

3 to 4 days

Store

Pre-packed or
vacuum
Tin/jar

Fridge
Fridge

Packed
Packed

7
7, preferably 4

2 days
2 days

Freezer

Packed

-18

Freezer

Packed

-18

Freezer

Packed

-18

Approx. 3
months
Approx. 6
months
Approx. 6
months

Fridge

In grease-proof
paper or on ice

7, preferably 4

2 days

-18

6 months
Max. 1 year

Freezer
Store

In tins

Max. 1 year

Fridge

In glass jar or
vacuum-packed

Up to shelf-life
date

Fridge

Opened
packaging
Opened
packaging

1 2 days

5 days

Fridge

Fridge

Packed

2 days

Freezer

Packed

-18

3 months

Fridge

Pre- packed

Up to use-by
date

Fridge

1 2 days

Freezer

Opened
packaging
Packed

-18

6 months

Fridge

Packed

1 to 2 days

Freezer

Packed

-18

6 months

Milk & milk

products
pasteurised
cheese (hard)
sliced
cheese (soft)
sliced
Eggs
Fresh eggs

Storage

Packaging:

Temp. (C)

Shelf-life

Fridge
Fridge

Packed
Packed

7
7

2 days
1 week

Fridge

Packed

7, preferably 4

2 days

Fridge

Packed

Shelf-life date

Internal transport (Food & Commodities Act, Food Hygiene, Art. 3)

1.
2.
3.
4.

5.
6.
7.
8.

Store chilled and deep-frozen foods as quickly as possible in any case, not more
than 15 minutes after delivery.
During internal transport, keep different types of products separate. For example, do
not transport salad together with deep-frozen products or cleaning agents with bread.
Do not let raw animal products drip on to semi-finished or end products store raw
materials at the bottom and move the goods when completely covered.
Remove perishable products that have been moved about for some time in an
uncooled environment and which have reached a temperature that is significantly
higher than 7C. If the temperature has been exceeded only slightly, then you must
put the products immediately back in the fridge to cool it back down again.
Put deep-freeze products that have spent too long in uncooled surroundings, but
which are still frozen, immediately back in the freezer to chill them down again.
Throw deep-freeze products away that have spent too long in uncooled conditions,
and have defrosted, or use them as chilled working stock, provided the temperature
is lower than 7C
Remove products that have become contaminated with a hazardous substance
Remove prepared [cooked] products that have had direct contact with a raw product.

Refrigerated storage (Food & Commodities Act, Food Hygiene, Art. 3)

1.

2.
3.
4.
5.
6.

7.
8.
9.

10.

Keep perishable products at a temperature lower than 7C or at a lower temperature

if the supplier so instructs.
Place raw materials and products in a refrigerated room off the floor and away from
the walls.
Store raw materials, semi-finished and end products separately, so as to prevent
cross-contamination. In a small refrigerator, place uncooked raw materials below and
end products above. Cover end products completely.
Only place products warmer than 7C in a fridge if it is suitable for cooling foods
down. The temperature of the product must never be above the ambient temperature
or room temperature when it is put in the fridge.
In all cases, follow the working instructions of First In First Out and Shelf-Life and
Storage Management.
Check the temperature of the fridge every day by means of the display, so that if
there is a defect you can take action immediately. Measure and record the
temperature in the fridge every week; for this you can use the Weekly Hygiene Form.
In any case, measure the product temperature if the air temperature in the cold store
is higher than 7C.
Defrost the fridge according to the manufacturers instructions.
Remove products whose shelf-life has expired.
Remove products that have been kept in uncooled or poorly cooled conditions and
whose temperature is significantly higher than 7C. You can put products whose
temperature has been slightly exceeded in a properly working cold store in order to
cool them down again.
Remove products if you think they might have been contaminated.

17

Deep-freeze storage (Food & Commodities Act, Food Hygiene, Art. 3)

1.
2.
3.
4.
5.
6.

7.
8.
9.

Keep deep-frozen products at a temperature of -18C or lower.

Put raw materials and products in a cold store away from the floor and the walls. This
requirement does not apply if storing them in a freezer.
Prevent frost-burn by keeping products sealed and airtight.
Only put products in a cold store or freezer that are warmer than -18C if they are
suitable for freezing.
In all cases, follow the work instructions First In First Out and Shelf-Life and Storage
Management.
Check the temperature of the cold store or freezer every day by means of the
display, so that if there is a defect you can take action immediately. Measure and
record the temperature in the cold store every week; for this you can use the Weekly
Hygiene Form. If the air temperature in the deep-freeze is warmer than -18C,
measure it again between the products. Remove products with a temperature higher
than -12C. As the case may be, let them thaw out and use them as working stock.
Adjust the temperature setting. You can put products with a temperature between
12C and 18C in a properly working freezer to cool them back down again.
Defrost the humidifier according to the manufacturers instructions.
Remove products whose shelf-life has expired.
Also remove products if you think they might have been contaminated.

Dry groceries (Food & Commodities Act, Food Hygiene, Art. 7)

1.
2.
3.
4.

5.

Store dry groceries in a well-ventilated, dry room at room temperature (max. 25C).
Protect the products against frost and extreme heat.
Keep products off the floor, so that the floor can be thoroughly cleaned.
In all cases, follow the work instructions First In First Out and Shelf-Life and Storage
Management.
Do not store hazardous substances (cleaning agents, disinfectants and so on)
together with dry groceries. Remove dry groceries if you see that they have come
into direct contact with a hazardous substance. Correct the storage method so as to
prevent a repetition.
Remove products whose shelf-life has expired.

Hazardous substances (Food & Commodities Act, Food Hygiene, Art. 7)

1.
2.

3..
4.
5.

18

Store hazardous substances (pesticides, cleaning agents and disinfectants) in a

separate locked room or cupboard, unless the supplier prescribes special conditions.
Use this room or cupboard only for this purpose.
Keep the substances in their original containers, with the following information on
them:
name of product, function of product, warning about toxicity during use and measures
to be taken if product is used incorrectly.
Give these substances only to staff who have been properly instructed in their use.
Ensure that the substances are used correctly.
Remove containers from the store that are insufficiently coded.

3.3

Disposing of waste
Waste is a feeding-ground and hiding-place for moulds and bacteria (micro-organisms) and vermin. So get
rid of everything youve used as fast as possible. Waste must be handled in such a way that the risk of
cross-contamination (contact between waste and end product) is prevented. The routing of rubbish and its
timing are therefore important. Separating waste items for environmental purposes can help with
preventing problems arising from disposing of waste.

Disposing of waste (Food & Commodities Act, Food Hygiene, Art. 28 and 29)

1.
2.

3.
4.

Remove waste as fast as possible from the food preparation area.

Ensure that the facilities for storing waste are in working order. Make sure that:
vermin cannot get into the waste;
containers can be closed properly and are leak-proof, and that they can be cleaned
thoroughly;
contamination of foods and drinking water by waste is prevented;
the containers are placed either outside the building or in a well-ventilated, separate
room with a smooth tiled floor and, if possible, in a cool place.
Give instructions that the waste bins and containers should always be cleaned after
being emptied
Contact the local council or the waste-collection firm if the amount of waste becomes
too large

Used frying fat

You can offer used frying fat as waste to the local council or a recognised frying-oil collection firm. The
frying fat of recognised frying-fat collectors can be re-used no longer as animal fodder but for making
soap, for example. To do this, a number of conditions must be fulfilled.
If you do not have the frying fat taken away by the local council but by a collection firm instead, you are
advised to use only special (marked) fats, which are provided by the firms that collect frying fats.
The used frying fat must be stored in such a way that it cannot be contaminated by waste products such
as mineral oil, cleaning substances and other chemicals or food leftovers. Unauthorised persons must be
prevented from dumping stuff into the container, which would make the fat unsuitable as a raw material.
So put the container in a room to which only authorised personnel will have access.
Frying fat that has become contaminated in any way with substances that make it unsuitable as a raw
material must not be offered to a recognised frying-fat collector, but must be taken away as a waste
product by the local council, for example.
1.
2.
3.
4.
5.
6.
7.

Treat frying fats as a raw material.

Make sure that used frying fats do not contain any foodstuffs or other foreign matter
(mineral oil, cleaning substances or other chemical substances, cutlery,
packing/containers, etc.) that would make the frying fats unsuitable for Processing.
Prevent vermin being drawn to the fat or that it seriously deteriorates by being stored
too long.
Use only special containers for storing the fat provided for you by a recognised
collection firm or by the local council.
Make sure that unauthorised persons do not have access to the containers and only
hand over the filled container to a recognised collection firm or the local council
Never use the containers for (temporary) storage of any substance other than used
frying fat.
Never put hot fat, leftovers or fats with water in the containers!

19

3.4

Cleaning and Disinfection

Moulds and bacteria (micro-organisms) can feed in dirty spaces, on dirty equipment, crockery and so on.
For this reason regular cleaning and disinfection is essential. All the materials used must be so clean that
micro-organisms never have anything to feed on any more.
Cleaning means the removal of visible dirt by a cleaning agent. Disinfecting means the chemical removal
and/or killing of bacteria and spores. If knowledge about this is lacking in your establishment, a supplier of
cleaning materials could be helpful to you here. In a hygiene plan you record all cleaning and disinfection
activities.
Vermin too can bring hazards to health. Getting rid of them is therefore of the utmost importance.

Drawing up a cleaning plan (Food & Commodities Act, Food Hygiene, Art. 6)
1.

Indicate in the cleaning plan what cleaning and disinfection work you carry out.
Indicate here:
the object that is cleaned or disinfected;
how the object is cleaned (cleaning, disinfection, rinsing, drying);
how often the object is cleaned (after use, daily, weekly, as required);
who is responsible for doing it.
2. Adapt the plan to radical changes.
3. You can also use a cleaning plan drawn up by a supplier of cleaning and disinfection
materials.
It is advisable to use cleaning materials (cleaning cloths, buckets and brushes) in
three different colours.
Colour 1: food contact places, such as equipment and work surfaces
Colour 2: dirty surfaces in the kitchen, such as floors and waste bines
Colour 3: Toilet facilities.

Washing up by machine (Food & Commodities Act, Food Hygiene, Art. 25)
1.
2.
3.
4.
5.
6.
7.
8.

Follow closely the instructions of the machines manufacturer and the detergent
supplier.
Keep clean and dirty crockery and cutlery separate from each other.
Do not allow clean crockery to become fouled by condensation in the dishwashing
room.
Every time the machine is used, check that it has washed things properly and that
they are visibly clean. If not, wash them again and check once more.
Once every three months, check the washing temperature with the aid of the
dishwashers specifications.
The dishwasher must have a rinsing programme. Check the rinsing temperature
once every three months with the aid of the dishwashers specifications.
Check machines with an automatic dosing system once every three months whether
a container unit provides detergent for the number of washing sessions indicated by
the manufacturer, with a margin of 5%.
If necessary, adapt the way the machine functions so that it does so at the right
temperature and with the right dosage of detergent

Washing up by hand (Food & Commodities Act, Food Hygiene, Art. 25)

Tools, equipment and surfaces that come into constant contact with raw materials and end product are
both cleaned and disinfected (cream machines and ice-cream mixers, meat and vegetable-slicing
machines, mincers, mixers, dough-kneaders, sieves, piping bags with nozzles, cutting-boards, pots, pans,
and so on). Cleaning and disinfection is done in three stages:
x The fysic cleaning: the removal of visable dirt
x The chemaical cleaning: the treatment with a detergent and rinsing with hot water
x The microbiological cleaning (desinfect): the killing of bacteria.
20

1
2.
3.
4.
5.
6.
7.

8.

9.
10.
11.

Clean and disinfect equipment that is in continual use in accordance with the
cleaning plan.
Clean equipment immediately after use.
Disinfect equipment just before use.
Disinfect work surfaces, cutting boards and other materials that come into direct
contact with food immediately after cleaning as well.
Clean cleaning materials such as wipers and brushes immediately after use, and
disinfect the materials used for cleaning food contact places as wel
When cleaning and disinfecting, follow closely the suppliers instructions
Disinfecting equipment:
everything that has been in contact with raw materials or end-products;
use the disinfection materials specifically intended for this;
rinse thoroughly (hot or cold). Be careful about electricity!
Pay extra attention to the use of milk products in equipment:
rinse out remains with lukewarm water (not hot or boiling water);
clean with soda;
rinse with hot water;
disinfect before use;
rinse with water once more.
Keep your assortment of cleaning and disinfection agents limited. This makes
cleaning and disinfection simpler and prevents mistakes.
Handle machines according to the manufacturers instructions. Try to find out from
your equipment suppliers whether the cleaning and disinfection agents you are using
are correct
Check after each cleaning whether the material is visibly clean. If not, clean once
more and check once more before you carry out disinfection.

Cleaning refreshment bars

1.
2.
3.
4.
5.
6.

7.
8.
9.

10.

Check the grills of coolers, air conditioning units, fans, condensers and humidifiers
every day. Clean them at least once a month, and more often if necessary.
Check bottle holders daily and clean them if necessary, and at least once a week.
Clean the taps of pre-mix and post-mix equipment every day with hot water. Clean
and disinfect the pipes regularly in accordance with the manufacturers or suppliers
instructions.
Clean and de-grease the glasswork after use with a cleaning agent specially for beer
glasses.
Clean and disinfect the glass brush every day after closing.
Clean the outlet of the beer tap, the column, the drip-tray, the sink, the rinsing
brushes and the skimmers after closing-time with hot water and universal cleaning
agent (without chlorine) and dry them. Chlorine may only be used in the waste pipe,
but it must be rinsed away with water.
Keep the barrel-room clean and cool. Start barrel/cellar beer on the basis of "First In
First Out".
Tap beer no more than three days from one barrel. If turnover is slow, change over to
smaller barrels. If this three-day period is not viable, cooled storage at 5C max. is
desirable.
After disconnecting an empty barrel and with a high turnover rate of barrels do the
following once a day, max.:
take off tap-head and rinse clean with water;
connect the rinsing head coupled to the water tap to the bung and clean the pipes
by opening the water tap and bung tap;
close the bung tap and water tap and fit the tap head to the new barrel and keep it
closed;
before drawing beer, open the tap head and draw off the water.
Have each beer pipe cleaned at least once every four weeks by a certified or
recognised firm, or by a procedure approved by the brewery, and record the
21

11.
12.

22

cleaning. The tap head must be cleaned every week with warm soda water. After not
being used for a long time (longer than a week), the pipes must be rinsed through
with water, the barrel connection cleaned and the tap head fitted back on the barrel in
the closed position.
Pipes that are not going to be used for more than four weeks must be cleaned after
use and blown dry with CO2 and cleaned once more before use, in accordance with
point 6.
Instructions regarding a Cellar beer installation:
keep the place where the tanks are deployed in the cold store clean in accordance
with the working instruction entitled Cleaning Rooms;
do not permit other foods to be stored in the cold store for the cellar beer;
the hygienic connection of cellar beer must be carried out according to the
brewerys manual;
check the temperature (preferably lower than 5C) of the cold store regularly; use
the Weekly Hygiene Form for this. If the temperature was lower than 4C or higher
than 7C, then action must be taken;
if the cellar beer installation is not in a cold store, check and record the temperature
of the water cistern regularly; the temperature must be 2 4C, depending on the
system;
if the cleaning of the cellar beer installation is done by the entrepreneur himself, it
should be done in accordance with the brewerys manual.

Cleaning rooms (Food & Commodities Act, Food Hygiene, Art. 25)
1.
2.
3.

4.
5.
6.
7.

Clean rooms systematically in accordance with the Cleaning Plan you have drawn
up.
Do not use cleaning materials that are used in the toilets, showers and changing
rooms for restaurant rooms and food-preparation areas.
Clean as follows:
clean floors and walls every day;
clean work-tables, kitchen aids, taps, door-knobs and sinks every day and disinfect
them too;
clean store-rooms every two weeks;
empty and clean waste-bins after work is over for the day;
clean and disinfect toilets, showers, taps and (door-)knobs;
After each cleaning, check whether the surfaces are visibly clean. If not, clean again
and check once more.
When cleaning, carefully follow the instructions of the supplier of the cleaning
materials
Keep your assortment of cleaning and disinfection agents limited. This makes
cleaning and disinfection simpler and prevents mistakes.
Treat floors, walls and ceilings in accordance with the instructions of the supplier of
the cleaning materials.
Consider checking the hygienic condition of the cleaned surfaces a few times a year
in accordance with the Hygiene Inspection Work Instruction.

Combatting vermin (Food & Commodities Act, Food Hygiene, Art. 29)
All living beings, such as insects, birds and mice, can be a source of microbiological infection. Because
they are highly mobile, it is easy for them to spread infections. Keeping vermin out is of primary
importance in the interests of food safety. They can be kept out through architectural provisions and a
good layout (insect screens, properly sealed cable tunnels, smooth walls, keeping materials off the floor,
and so on).
1. Limit access to rooms containing products, raw materials or semi-finished products to
authorised persons.
2. Make sure that working areas are orderly, clean and well-lit.
3. Keep food storage areas free of work material and equipment that are not often used.
4. Remove waste frequently from the workplace and ensure that your waste storage
does not attract vermin.
5. Limit the use of toxic substances to a minimum.
6. Set up a continual vermin-elimination programme only when really necessary. You
can carry out vermin elimination yourself. If you wish, you can also source this
operation out to the local council or to a specialist vermin-elimination firm.
7. Make sure that the person ultimately responsible sees to it that it is absolutely
impossible for the pesticides used to come into contact with food. Place pesticides in
public areas in such a way that they are inaccessible to children and small household
pets.
8. Inspect the working areas regularly and take action immediately if the presence of
vermin is discovered

23

3.5

Personal Hygiene
Good personal hygiene is one of the essentials of food safety. People carry many micro-organisms around
with them. Through people, foods can become contaminated by contact with mucus particles, hands, hair,
chefs towels, clothing, etc. Ornaments on hands and wrists can retain dirt and micro-organisms and thus
constitute a source of contamination. There is also a danger with ornaments and piercings that particles of
them can break off and end up in the food.
Moreover, an employee can be seriously injured if he/she becomes entangled in working equipment.
Because people work in a traditional manner in the catering industry, contact between people and
products is inevitable. This working instruction is designed to prevent contamination of food by people, or
at least to limit it as far as possible.

Personal hygiene (Food & Commodities Act, Food Hygiene, Art. 39)

1.
2.
3.
4.

5.
6.
7.

8.
9.
10
11.
12.
13.
14.

Use clean, appropriate protective clothing that can be thoroughly cleaned.

Do not wear ornaments (chains, bracelets, rings, earrings, broaches), visible
piercings and wristwatches while working with food. A smooth wedding-ring that
cannot be removed without damage may be worn, however.
Put (long) hair up or wear a hairnet.
When serving food, make sure that clothing, hair styles and any ornaments worn do
not constitute a threat to the guest because particles of them might get into their food
or transmit infection
Employees must work in a clean condition and without noticeable body odour.
Wash your hands before starting work, after breaks and going to the toilet. Do this
after working with raw products as well, before you go on to handle end-products and
semi-finished ones that have yet to be garnished.
Wash your hands as follows:
wash hands, forearms and nails with running water and soap from a dispenser;
rinse off any remaining soap with plenty of running water;
do not use towels used by other people to dry off with, but use single-use drying
material.
Disinfect the hands after washing them only if what you were doing before washing
your hands was likely to cause contamination with pathogens for example, in the
case of illness or working with raw chicken.
Cover any small wounds with a coloured water-resistant plaster.
Wash a test spoon or fork and use this again for that purpose.
Use chefs towels only for picking up hot pans and such like.
Put private and work clothing away, preferably in well-ventilated clothing
lockers/wardrobes.
Do not keep personal possessions in areas where food is being handled or stored.
If staff show symptoms of illness, have them examined by the company medical
officer.

Employees with diarrhoea, inflammations, open wounds or skin diseases of the head, neck, arms or
hands may not work with unpacked food or drinks. It is also not permitted to allow these employees with
clean work materials, equipment or surfaces by which indirect contamination of food or drinks might occur.
Employees suffering from infectious diseases such as salmonellosis, typhus, para-typhus, dysentery or
cholera may not work with food or drinks or be engaged in similar activities. Only the GGD (Govt. Health
Dept.) may determine whether such people may work in your establishment, and if so, under what
conditions.

24

3.6

Quality and Food Safety

With Quality Care, the care for hygiene becomes a permanent component of your business policy. Quality
Care is not a separate production process, but pervades, as it were, all the other processes. Quality Care
also contributes to improvements within your business. By monitoring quality you can compare the way
your business is run today with how it was run yesterday. It enables you to see if improvements have been
made or if there is a fall in standards. This is why it is important to keep records. These records will
include, among other things, temperature measurements, refused deliveries and what happened to
products that exceeded their shelf-life.
In addition, it is useful to know when and how the working method changed at a particular time, so that
you can see if this signified an improvement or a deterioration. This Hygiene Code contains a number of
check-lists and registration forms to make it easy to set down all this information.
Hygiene problems are difficult and take up a lot of time. If, whenever a problem is encountered, you write it
down together with its solution, you will be able to solve such problems faster in the future or even
perhaps prevent them. If you find it difficult to make a good report of your operational management, you
can always get help from a specialist laboratory/firm of consultants. Below is a description of a number of
compulsory and non-compulsory work activities.

Compulsory work activities

Quality Administration (Food & Commodities Act, Food Hygiene, Art. 30)
1.

2.

Get employees designated to carry out one or more working instructions to record
the data where asked to do so in those instructions.
Keep the forms that have been filled in for at least one year.

Assessment of Basic Hygiene and Processes Hygiene

(Food & Commodities Act, Food Hygiene, Art. 30)
1.

2.
3.
4.
5.
6.
7.
8.
9.

Every year, check how far implementation of the Hygiene Code is going according to
plan. To do this, use the registration form Assessment of Basic Hygiene and
Processes Hygiene from this Hygiene Code.
In large firms with many employees it is advisable to carry out the check
unannounced.
You are carrying out the process well if you have answered all the questions with
satisfactory (S).
If there are questions relating to processes that are not carried out in your business,
put N/A (Not Applicable) next to them.
Where there are questions to which the answer is unsatisfactory (U), mention what
measure you will take to rectify this shortcoming. To do this, you can consult the
Working Instructions and the Processes Control Plan see appendix.
Draw up a plan of action to rectify the shortcomings. Draw up a schedule and make
clear agreements about implementing the various corrective actions.
If necessary, make sure that employees are retrained if it appears that they are not
implementing the working instructions of the Hygiene Code properly.
Repeat the check when the corrective actions have been completed, so that you
know for sure that the improvement has been made. Record the result of this check
too.
You are legally obliged to carry out this check at least once a year or, if wished, to
have it carried out by an external firm. In the meantime, carry out the check after
major changes within your firm (for example, after rebuilding or extending your
premises).

25

Training and teaching (Food & Commodities Act, Food Hygiene, Art. 4)
Employees who work on preparing or handling food and drinks must have received training for this. The
training is compulsory by law. You can outsource training to an external training agency. Of course, you
can train your employees yourself for specific activities that are undertaken within your firm.
1. Specify (or have specified) who will be filling what position.
2. . Give the employee copies of the working instructions relevant to him from this
Hygiene Code. Thus you will make it clear what is expected of him/her. You note this
down on the Education & Training form.
3. After a few weeks, check whether the employee knows the working instructions. The
employee may also indicate by him/herself that he/she is willing to be tested on this
subject. You assess the employee on how he/she is doing the work and you can also
ask questions about the working instructions here. It is important that you make sure
that the employee if fully aware of the working instructions and the measures that
have to be taken in the interests of food safety. You note this down on the form.
4. The form is personal and may be used as a reference by third parties, or taken by the
employee if he/she is looking for another job.
5. If you use the form, you can also keep up to date on the employees progress in
training sessions and/or courses.
6. Cross out the signature on the form if after a time it appears that the employee is
incapable of doing what he/she was trained to do.

Food poisoning and infections

In spite of all the efforts you made to work hygienically with food with the proper attention, it can happen
that a customer makes a complaint about food poisoning or food infection. This concerns complaints
whereby a consumer says he became ill or nauseous after a visit to your establishment.
1.
Always take complaints about food seriously. Listen calmly and attentively and make
notes.
2.
Note down the following information on the Food Poisoning and Infections form:
name of customer, his address and phone number;
the date on which the customer visited your establishment;
whether the customer was alone or with others;
what precisely was consumed (note names of dishes, indicate the names of the
dishes on the menu if necessary);
note what any other members of the group ate and who has complaints and who
has not);
what else the customer ate that day;
what the customer did that day (e.g., working, swimming, barbequeuing);
when the first complaints started (date and time);
what the complaints were (headache, nauseousness, diarrhoea, fever);
whether any other people also had complaints;
how long the complaints persisted;
whether a doctor was consulted.
3.
Do not make any statements about whether or not the complaint was justified.
Explain that you will first investigate it.
4.
Agree on a date when you will contact the customer.
5.
Do not take risks. If you have any leftovers from the dish, ingredients or raw materials
concerned, block them and keep them separated from everything else in the cold
store for investigation.
6.
Carry out interim measurements and checks, so that you obtain more data about
product handling and temperature control in your establishment.
7.
Decide how you are going to settle the complaint further. To do this, you need to
investigate the hygiene and product handling in your establishment and, if possible,
the products present as well. You can get help for this from an external laboratory
and firm of consultants. When investigating the cause of the food-poisoning or
infection, you can use the registration forms that have been filled in.
8.
With serious food complaints you are advised to inform the GGD (Community Health
26

9.
10.

Department) and the Food & Commodities Authority about them.

If after investigation it appears that the complaint was justified, take immediate
measures to prevent any repetition, such as throwing suspect products away,
contacting the supplier, giving instructions to staff, etc.
Note down all measures taken by the further details about the complaint on the form.
Make sure you keep this information safe.

Quality improvement (Food & Commodities Act, Food Hygiene, Art. 30)

1.
2.
3.
4.
5.
6.

Evaluate the results of the working-method assessment.

Evaluate the level of training and education of employees.
Evaluate your action plans.
With the aid of your action plans, make it clear what subjects need the most
attention.
If necessary, determine with the aid of advisers what changes in policy you need to
make and how you will render them into clear instructions to the staff.
Similarly, evaluate the results of the assessment of any entry inspections, hygiene
checks and exit inspections carried out.

Non-Compulsory Work Activities

Products that are prepared and handled in catering establishments must be suitable for human
consumption. Among other things, this implies that the products must not be tainted, mouldy or turned
sour.
The Food & Commodities Authority carries out inspections to ensure that the Hygiene Code is being
observed and may take samples for microbiological analysis if there is any doubt about the control of the
critical points. In that assessment, use is made of the microbiological guide values mentioned on the
Internet site of the Hotel & Catering Association: www.bhenc.nl/mbr

Exit inspection

The exit inspection as described in this working instruction is not compulsory. You may carry out the exit
inspection as you require. With an exit inspection you can check, using random samples, whether the endproducts meet with customer-satisfaction.
x Have an independent institution take samples of end-products for microbiological
examination.
x Samples will be taken preferably unannounced.
x Determine whether the results of the microbiological examination accord with the
standards of the Food & Commodities Act or, as the case may be, those of your own
establishment.

Hygiene inspection

The hygiene inspection is not compulsory, either. So it is entirely up to you whether you carry it out. In a
hygiene inspection you look to see, by taking random samples, whether any threat of cross-contamination
has been prevented by working in a clean, orderly and organised fashion.
1. Have an independent body carry out a hygiene inspection into working methods.
2. Have visible cleanliness checked.
3. Have samples of surfaces taken in order to assess the manner of cleaning and
disinfection microbiologically.
4. Inspections will be done preferably unannounced.

Entry inspection

At an entry inspection samples of delivered products are taken during reception of goods in order to check
whether the product has been contaminated by harmful micro-organisms that could cause deterioration or
rotting. Biological deterioration (also known as microbial deterioration) is in most cases deterioration that
cannot be seen with the naked eye. It occurs in everything that lives and grows and is harmful to peoples
health. Such deterioration is caused by micro-organisms such as bacteria, yeasts, moulds and viruses.
The entry inspection is an aid to test whether the quality of the raw materials complies with the appropriate
standards. You can have this inspection done yourself. However, you can also ask your supplier to
27

demonstrate that the products comply with the standards required. Here, the supplier must provide you
with a report from an independent, qualified laboratory.
1. Have samples taken once a year to test the microbiological level, or ask your
suppliers for reports on the products they deliver to you.
2. This inspection should preferably be done unannounced.

28

3.7

The Layout of Operating Areas

In order to be able to work properly and above all hygienically, the premises must be of sufficient size.
Stringent demands must also be made regarding the finishings and layout. It is important that the entire
premises can be cleaned easily and responsibly. A good layout makes supervision and inspection easier.
In addition, vermin and other pollutants must be prevented from getting into the premises.
It is of the utmost importance with regard to the layout to pay sufficient attention to preventing crosscontamination. In order to prevent cross-contamination, there must be separate work surfaces for raw and
cooked food. Clean and dirty cutlery, dishes, kitchen implements and so on must be kept separate from
each other. Putting dirty items in the food preparation area is irresponsible from the hygiene point of view.
Proper separation can be achieved by installing separation walls or keeping a proper distance between
these areas. In addition, the establishment must be set up in such a way that adequate routing is possible
and the right temperatures can be maintained.
If the premises are to be rebuilt, newly built or modified, it is advisable to check whether the (proposed)
premises comply with the legal requirements. You can check whether the premises comply with the legal
requirements yourself, by using the Layout Hygiene form. You can also consult an adviser for this. If the
legal requirements as described in this chapter are not complied with, the building must be adapted where
possible, or you can apply for an exemption.

Architectural provisions

When a catering establishment is being built or rebuilt, special attention must be paid to the areas in which
food is to be prepared or stored. The right choice of materials and correct finishings for the premises can
reduce the dangers of infection significantly. It is of the utmost importance that floors, walls, ceilings and
other surfaces can be cleaned thoroughly. Old material, uneven surfaces and sharp corners in which dirt
can get trapped are breeding grounds for micro-organisms. Proper drainage for floors when they are being
washed is essential.

Floors (Food & Commodities Act, Food Hygiene, Art. 14)

From the hygiene point of view, stringent requirements are imposed on the floors of rooms in which food is
prepared or stored.

Legal requirement:
x
x
x

The floors must be solidly made and easy to clean.

The floors must be made of material that does not absorb moisture or allow it to
permeate through.
The floors must have proper drainage from their surfaces.

Advice:
x
x

x
x

Choose, for example, extra-hard fired tiles with well-grouted joints.

The construction of the drainage must be such that washing and rinsing water cannot
flow back. So make sure that the floors slope in such a way that washing and rinsing
water can flow directly along open gutters to washing drains. These must be fitted
with an odour excluder and removable grille.
In areas where a floor-scrubbing machine is used that also sucks up the washing
water, it is not necessary to have a sloping floor.
Joints between the floor and the walls and between the floor and the fixtures must be
seamless and rounded.

Walls (Food & Commodities Act, Food Hygiene, Art. 15)

Legal requirement:
x

The walls, up to the appropriate working height, must be solidly made, capable of
being cleaned thoroughly and have a smooth, impermeable surface
29

The height of the ceiling in the preparation areas must be at least 2.4 metres in public
areas where drinks are poured and which are subject to the Drinks and Catering law.

Advice:
x

x
x
x

It is important to choose a light colour for them so that dirt will show up clearly. Of
course it is a requirement that the walls can be thoroughly cleaned. It is
recommended that they be fitted with glazed tiles (white or cream) to a height of
about 180 cm.
The walls must offer sufficient resistance to mechanical force (knocks) and be
absorbent above the tiling level so as to prevent the formation of condensation and
the growth of mould (stuccowork, for example)
The walls must be free of surface pipes and cables as far as possible. These must be
buried in the wall or enclosed in conduits.
There should be no empty spaces behind the coating material. This is to keep out
cockroaches and other vermin

Ceilings (Food & Commodities Act, Food Hygiene, Art. 16)

Legal requirement:
x
x

Ceilings must be designed and constructed in such a way as to counteract

condensation, the undesirable formation of mould, the accumulation of dirt and
particles breaking free.
The height of the ceiling in the preparation areas must be at least 2.4 metres in public
areas where drinks are poured and which are subject to the Drinks and Catering law.

Advice:
x
x

It is advisable to choose a ceiling system with a smooth and washable surface with a
light colour.
The ceiling must be made of fire-proof, dust-free material from which no particles can
break free.

Windows (Food & Commodities Act, Food Hygiene, Art. 17)

Insects and other vermin can easily get into the food preparation areas and stores through open windows.
The window-sills and frames must fulfill special requirements in order to prevent the accumulation of dirt
and micro-organisms.

Legal requirement:
x
x
x

Windows must be constructed and finished in such a way that the accumulation of
dirt is prevented.
The windows in the operating areas must, if they are opened to the outside, be fitted
with insect screens. These must be easy to remove for cleaning purposes.
The windows must not be opened if by doing so it would lead to the contamination of
food or drinks (for example, near a waste-storage area).

Advice:
x
x
x

The material of the frames must be smooth and easy to clean. Woodwork from which
the paint is peeling forms and ideal environment for the explosive growth of microorganisms.
The windows must shut properly. In order to keep out humidity and mould, there
should be no space between the window and the frame.
It is preferable to fit window-sills that slope down from the windows.

Doors (Food & Commodities Act, Food Hygiene, Art. 18)

Doors are frequently handled because of their function. Contamination via a door is therefore highly likely.

30

Legal requirement:
x

Doors must be smooth and capable of thorough cleaning and disinfection; they must
not have any moisture-absorbing surfaces.

Advice:
x Maintain the doors well (paintwork).
x It is better for connecting doors not to be fitted with knobs or handles, so as to
prevent bacteria being deposited.
Work benches and food-contact surfaces
(Food & Commodities Act, Food Hygiene, Art. 19)

Work benches and other food contact surfaces such as cutting boards are the places in the preparation
room that come most into contact with (disease-carrying) micro-organisms. For this reason their
construction is of essential importance to hygiene in the establishment.

Legal requirement:
x
x
x

Work benches and other food-contact surfaces must be well maintained, should be
solidly made and easy to clean and disinfect.
Work benches must be made of washable material that is not toxic.
It must be easy to move them, so that areas under and behind the tables can be
cleaned thoroughly.

Advice:
x
x
x

Fixed work surfaces must be fixed to the wall in such a way that no dirt can drop
down behind
Inspect the work benches and other food contact surfaces regularly to check for splits
or unnecessary unevenness.
Make sure that the height of the work surfaces is such that employees can work
comfortably at them. If necessary, ask for specialist ergonomic advice.

Stairs and auxiliary constructions (Food & Commodities Act, Food Hygiene, Art. 7)
Legal requirement:
x

Pollution or contamination of food must be prevented as much as possible, also

during transportation.

Advice:
x
x

Stairs, lift cages and auxiliary constructions, such as platforms, ladders, gutters and
conduits, must be situated and constructed in such a way that they do not cause food
to be contaminated.
In this respect too, make sure that surfaces can be easily cleaned and avoid
irregularities and sharp corners where dirt can accumulate.

Heating elements (Food & Commodities Act, Food Hygiene, Art. 7)

Heating elements attract dust and dirt.

Legal requirement:
x

Operating areas must be clean, well maintained and laid out in such a way that,
among other things, dirt is prevented from accumulating.

Advice:
x

The heating elements must be constructed and attached in such a way that they can
be easily cleaned.

31

Water supply (Food & Commodities Act, Food Hygiene, Art. 21)
Legal requirement:
x

Operating areas must be provided with an uninterrupted supply of hot and cold water
of drinking quality.

Removal of waste water (Food & Commodities Act, Food Hygiene, Art. 11)
Legal requirement:
x
x
x

The drainage system must be so designed that the drinking-water supply cannot be
polluted.
Establishments must have a properly working system for removing waste water.
The drains must be so designed that the drinking-water supply cannot be
contaminated.

Advice:
x
x

Make sure that all waste-water pipes (including the drain) must have sufficient
capacity to cope with peak loads.
If there is fat and oil trap, it must be installed outside the food preparation room and
outside the room for reception and storage of raw materials and packaging material.

Removal of rubbish (Food & Commodities Act, Food Hygiene, Art. 28 and 29)
Legal requirement:
x
x
x
x

Rubbish must not accumulate in areas where foodstuffs are also present.
Rubbish must be collected in solidly-constructed, rubbish bins that can be closed in
such a way that unpleasant odours cannot spread from the rubbish.
It must be possible to clean the storage places for rubbish thoroughly.
Provisions for the transportation and storage of rubbish must be designed in such a
way that vermin cannot get to the rubbish and that contamination of food and drinking
water is prevented.

Advice:
x
x
x
x

Collect rubbish in leak-proof containers that can be closed properly.

Choose containers that are constructed without joints/seams and are easy to clean.
Choose dustbins that are preferably opened with a foot-pedal.
The containers must either be placed outside the building or in a well-ventilated
separate room with a smooth stone floor. If possible, in a cool place so, facing
North or East.

Stores (Food & Commodities Act, Food Hygiene, Art. 7)

Legal requirement:
x

In all areas where opened packaging is stored the floors, walls, ceilings, etc. must
comply with the standards above.

Advice:
x

If a store does not fulfill all the layout requirements, only closed packaging may be
stored there, provided the room is kept sufficiently clean and there are defences
against vermin. If these conditions are fulfilled, the use of, for example, unpainted
wooden shelving is permitted.

Toilets (Food & Commodities Act, Food Hygiene, Art. 9)

Toilets are located in those places in a catering establishment where hygiene should play a predominant
role.

32

Legal requirement:
x
x
x

Toilets must be kept clean and well-maintained.

Toilets and urinals must be separated from the food-preparation area by at least two
doors.
In the toilet room itself or in the antechamber there must be a hand-washing facility
with hot and cold running water and hygienic facilities for washing and drying hands.

Advice:
x
x
x
x

It must be possible to clean and disinfect the toilet areas easily. The walls must be
tiled to a height of 180 cm
The rooms must be well lit and ventilated.
Toilets must not have any windows, doors or trapdoors that give direct access to
areas where food is handled, or are directly connected to them.
It is worth recommending that an instruction be displayed in the toilets about hand
washing.

Changing rooms and showers

The same stringent requirements apply to changing rooms and showers as to toilets.

Advice:
x
x
x

In order to facilitate the draining of shower and floor-washing water into the drains,
the floor should be slightly sloping.
The drains must be fitted with an odour excluder and removable grille.
Keep personal clothing and work clothing separate and store it in separate, wellventilated wardrobes or lockers

Hand-basins (Food & Commodities Act, Food Hygiene, Art. 8)

Legal requirement:
x
x
x

There must be sufficient hand-washing facilities in operating areas.

The hand-basin must be provided with hot and cold running water and hygienic
facilities for washing and drying hands.
There must be a hand-basin in the toilet room itself or in the antechamber

Advice:
x
x
x
x
x

The hand-washing area must be so situated that it is used automatically after going
to the toilet. Furthermore, there should be a hand-washing area in all places where
hands must be washed before preparing food.
Use liquid soap from a dispenser.
For drying hands, there should either be disposable, coarse-fibre paper hand towels
or an automatic roller-towel device with coarse towelling. Do not use communal
towels
Where paper towels are used, there must be a sufficient number of dispensers and
waste bins close to each sink.
It is worth recommending that taps be fitted that do not require manual operation
for example, foot-operated taps or ones operated with the elbows.

Cleaning cupboards and materials

Advice:
x

The cupboards for storing cleaning equipment and materials must be easy to clean
and disinfect. The materials, such as brushes, mops, floor-cloths and the like which
are used for toilets and showers, must be kept in a separate cupboard, closed off
from the kitchen and storage room.
Mark the equipment!
For example:

33

Red
Blue
Green

toilet/shower,
kitchen, dirty part,
kitchen, food-preparation area.

Washing sinks (Food & Commodities Act, Food Hygiene, Art. 20)
Legal requirement:
x
x
x

There must be appropriate facilities for cleaning and disinfecting implements and
equipment.
These facilities must be made of corrosion-resistant materials (rust-resistant), which
can be cleaned easily.
There must be an uninterrupted supply of hot and cold running water.

Lighting (Food & Commodities Act, Food Hygiene, Art. 6)

Legal requirement:
x

Operating areas must be sufficiently lit by natural or artificial light.

Advice:
x
x
x
x

Try as much as possible to provide direct lighting that does not throw shadows over
workbenches
A good guideline for brightness is: 540 lux on all work surfaces, 220 lux in workrooms
and 110 lux in other areas
The lighting elements must not cause any dirt to accumulate. Safety lamps and
fittings should be placed above foods and raw materials (in all stages of production).
In order to avoid pollution if a bulb breaks, all lamps should be screened off.

Ventilation (Food & Commodities Act, Food Hygiene, Art. 10)

Legal requirement:
x
x

The direction of the airflow must never go from dirty areas to clean ones.
There must be good ventilation in the workrooms in order to remove excessive
amounts of heat, steam, condensation, dust and polluted air.

Equipment and implements (Food & Commodities Act, Food Hygiene, Art. 19 and 25)
Legal requirement:
x

Equipment and implements used in the food-preparation area and coming into
contact with foodstuffs must be free of damage, durable and capable of being
cleaned thoroughly.

Advice:
x Remember that older material often has little splits in it, in which micro-organisms
can lurk. Loose knife-handles are a real breeding-ground for bacteria.

Choice of material
Legal requirement:
x

In addition to requirements regarding durability, the equipment and implements must

be made of durable, solidly-constructed non-toxic material that can be cleaned
thoroughly.

Advice:
x
x
34

It is advisable to use stainless steel work materials as much as possible

Do not use enamelled objects in the kitchen.

x
x
x

We strongly advise against using aluminium (not corrosion-resistant), wood (grains)

and glass (splinters) in the food-preparation area.
Replace materials that are damaged or worn out in order to prevent sharp or hard
particles coming loose from them and getting into the products.
Only use equipment, materials and containers that are suitable for foodstuffs.

Design, construction and installation

Legal requirement:
x

All equipment and implements must be so designed and constructed that it is easily
possible to clean and disinfect them thoroughly.

Advice:
x
x
x
x

That means no parts or places that are difficult to clean, or which cannot be checked.
Equipment used for processing food must be easy to assemble and disassemble or
suitable for cleaning without dismantling.
Fixed equipment must be installed in such a way that it is easily accessible and can
be thoroughly cleaned and inspected.
Because older equipment and small kitchen implements will show dents, splits and
other defects, all material used should be checked for quality.

Cold stores and freezer-rooms

Advice:
x
x

All cold stores and freezer-rooms must be provided with impermeable walls.
Fit the equipment with thermometers placed in the least favourable places thus, the
warmest areas.

35

Working Instructions, Specific

Processes

4.1

Food preparation
There are many activities involved in the preparation of food. For example, they include washing and
slicing, baking and frying, garnishing and apportioning, cooling down and packaging.
When preparing products it is important to know what activities help to keep them in good condition and
what risks are involved. For example, freezing and chilling can help keep food in good condition, thawing
out and cooling food down involve risks. In particular, cooling meal components down, to be regenerated
later is a critical point in food preparation. Pay careful attention to this.
Preparing food can therefore increase or decrease the chance arising of a threat to health. In general, we
can say that processes which involved heating will reduce risks. Slicing, mixing and garnishing products
generally increase the risks.
Products can be contaminated in various ways before, during or after preparation. It is a question here of
cross-contamination and post-contamination. Implement the measures described in this Hygiene Code to
combat this.

Contamination
1.

2.
3.

36

Prevent contamination by:

processing raw and cooked products on separate work surfaces and chopping
boards;
no mixing up the implements for raw with those for cooked products
cleaning and disinfecting properly (see Working Instruction Washing up by Hand);
immediately wiping away melt-water from frozen products (drip) and not letting it
come into contact with other foods. This melt-water contains many micro-organisms;
using pasteurised eggs and egg products as much as possible;
fresh eggs may only be used for making fried eggs, soft-boiled eggs and dishes that
are cooked to 75C or higher. In this case, a written guarantee must be obtained from
the egg-supplier that the eggs are free of salmonella and the egg must be prevented
from becoming contaminated on the outside when being used;
so, fresh eggs may not be used in dishes that are not cooked to over 75C. To
prepare these dishes, eggs and egg products may only be used that have been
treated previously in such a way that Salmonella is absent (by pasteurisation, for
example);
keep cooked food in the fridge or cold store on a higher shelf than raw food;
cover food carefully with Clingfilm, for example. Make sure that the film itself is not
contaminated;
never supplement cold food with hot;
never mix old products with freshly-prepared ones;
do not reheat leafy vegetables;
keep dirty and clean dishes separate.
If contamination has occurred, remove the contaminated product. If, for example,
lettuce has been lying on unwrapped chicken, remove the lettuce. The contaminated
product does not have to be removed if it can be heated immediately.
Clean the room and disinfect equipment and implements if they are not clean or have
not been cleaned and disinfected according to the Cleaning Plan.

Washing and cutting raw materials

1.
2.

3.

Wash vegetables that were delivered unwashed, before preparing.

It is advisable to wash vegetables and fruit destined to be processed raw in salads or
patisserie before cooking for 10 to 15 minutes in a citric acid solution (5 grams per
litre), or a similar solution of other food acid (same pH). This will halt the growth of
pathogenic micro-organisms.
If this solution gives rise to undesirable changes of flavour, rinse the washed and
sliced AGF (potatoes/vegetables/fruit) products with drinking water shortly before
serving.

Preparing cold dishes

1.

2.

3.

4.

Only work with raw materials and ingredients of good quality. Check before using
whether the products comply with the specifications and whether their shelf-life is still
sufficiently long. Remove any product if its quality is not good enough, or if it has
been polluted or its use-by date has expired.
Prepare the products in limited quantities without interruption. If the prepared product
is not going to be served or presented immediately, keep it in the fridge/cold store.
Remove any products that by some mishap have stood too long in uncooled
conditions.
. Products which are acid have a low pH value. This makes them less vulnerable and
can thus be kept longer.
For sushi that are to be kept longer than the day they were prepared or presented
in accordance with the 2-Hour Safety Working Instruction, a pH value is advised of
4.1 max., but certainly not higher than 4.6.
Check the pH value regularly if sushi are kept longer than the day of preparation in
your establishment or are presented unchilled according to the 2-hour safety rule.
Check the pH value after adapting the recipe too, and adjust it if necessary.
To measure the pH value, use a calibrate pH meter with a sensor suitable for
measuring foodstuffs. Keep a record of the pH values measured.
When preparation is over, clean the implements, the equipment and the work
surfaces used. Clean and disinfect at the end of the day.

Heating products at 75C and higher

x

2.

3.

Heat the food to a temperature of 75C. This will kill most of the micro-organisms.
Take temperature measurements randomly to check the temperature. The
temperature measurement does not have to be taken on products that are visibly
cooked after stirring, such as soups and sauces. The products that matter are those
of which it is not certain whether the core has been heated sufficiently, such as grilled
chicken, quiches, sausage rolls, etc. Randomly means that the whole range of
products you carry should be measured once a week. By random temperature
measurement you can confirm whether the preparation methods being applied within
your establishment still results in sufficient heating of the product, making it safe for
consumption.
Record the measurements on the Weekly Hygiene Form. Also confirm the name of
the cook, so that the relation between the person preparing the food and the end
product is made clear. Take the following measures if the core temperature is lower
than 75C:
Heat the product longer and measure the temperature again until the core
temperature comes to at least 75C.
Check the execution of the recipe and adapt its working method as necessary.
Remove the product if longer heating is not possible.
Prepare meat that is not heated sufficiently, if at all (for example, steak tartare, fillet
steak, other muscle meat and carpaccio), fried eggs, soft-boiled eggs and other
dishes with eggs that are heated to 75C or higher only if you took these into account
by imposing stringent requirements on the supplier when purchasing them (including
a guarantee of the absence of salmonella in eggs). If before preparation it appears
that the quality of the raw material is not the best, do not use the raw material for this
37

4.
5.

particular purpose.
Heat products right through that were cooked earlier for consumption again (to at
least 75C). Do not mix this with fresh food.
Be careful when preparing deep-frozen products. Their core temperature might fall
short if the product has not been fully thawed out. For this reason, heat deep-frozen
and partly-thawed products longer than indicated in the recipe and measure the
temperature immediately after heating

Heating in fat and oil

Heating in fat and oil is done at higher temperatures than boiling. This sears the exterior of the product
and helps to keep the juices in. The disadvantage is that fat and oil can penetrate the product. Fat that
has been heated too long and too hot can form DPTGs (Dimer and Polymer Tri-Glycerides) that can be a
threat to health. One indication of this is an excessively high acid number.
1. Butter, fat or oil for single use in principle does not need checking.
2. Never heat fats and oils destined for re-use (potato chips) too much (max. 185C).
3. Assess the colour, smell and viscosity and skimmings of the fat every day.
4. Handle frying fat and oil according to the instructions for the fryer. It is advisable to
filter frying fat every day and remove any product remains left.
5. If you fry regularly, check the acid number of the oil or fat regularly, with the aid of
indicator strips, for example. DPTGs can only be determined by a laboratory
examination. The guidelines for frying fats and oil are:
DPTGs: lower than 16% (legal requirement).
Acid number: lower than 5 mg KOH/g (recommended).
If the concentration is higher, replace the fat or oil.
6. Cool down fried products that will not be consumed immediately as fast as possible.
7. Never re-freeze defrosted products, such as frozen pre-fried potato chips that you
want to fry,
8. Check the temperature of heated products regularly and at least once a week with a
thermometer. Fried products must reach a core-temperature of 75C or higher.
Record the measurements on the Weekly Hygiene Form.
Take the following measures if the core-temperature is lower than 75C:
Heat the product longer and measure the temperature again until the coretemperature is at least 75C
Check the execution of the recipe and adapt the working method if necessary.
Remove the product if longer heating is not possible.
The temperature norm of 75C or higher does not apply to frying completely pre-heated types of snack.
These snack have already undergone the required heating by the manufacturer. These are the so-called
ready-to-eat snacks, which in principle are already safe for consumption without heating but whereby, for
example, frying improves the taste of the product and the product acquires the desired crispy crust. There
is no temperature norm for these products. With these snacks, instead of temperature measurements, it is
sufficient to follow the manufacturers instructions with regard to keeping and preparing them.
9. Expose oils and fats as little as possible to daylight.

Regeneration
1.

2.
3.

Regenerate pre-heated meals and meal components within one hour, letting the
product reach a temperature of 60C or higher. Regeneration is usually done in a
fan-assisted cooker, microwave cooker or steamer, and not in a bain-marie.
Make regular checks at least once a week on the regeneration time and
temperature. Record the results in the Weekly Hygiene Form.
Products that are not heated to 60C or higher within one hour must not be sold.

Thawing and marinating

1.
2.
38

Thaw out frozen raw materials such as large cuts of meat or large poultry carcasses
in a cold-store or fridge, a microwave cooker or a device designed for this purpose,
such as a convection cooker, for example.
Wipe up drip immediately with hot water and disinfect the collecting tray. Drip can

3.
4.
5.
6.
7.

8.

cause cross-contamination.
Keep thawed raw materials chilled until you use them. Be careful of the limited shelflife of thawed products.
Date containers with a colour code, so as to indicate when the product was thawed
out.
Thaw products out according your estimated needs and nothing more.
Thaw products out as follows:
slowly and in small portions;
in the fridge (at the bottom), in running water, in the microwave or special device.
Marinate things in cool conditions, even when the marinade is acidic. The term
marination is taken to mean immersing meat, fish or vegetables in a flavoured liquid
or emulsion, allowing it to be absorbed to make the product more tender or to
improve its flavour.
Remove products that have been kept too long and/or unchilled.

Drinks

1.
2.
3.

Use clean equipment to prepare hot and cold drinks and juices.
Follow closely the operating and cleaning instructions for the equipment and work in
accordance with the Cleaning Plan. Installations must be cleaned in accordance with
the guidelines of the manufacturer or supplier.
Limit stocks of freshly-squeezed juices because fruit-juice is an ideal breedingground for yeasts and moulds. Keep freshly-squeezed juice chilled, and preferably no
longer than the day it was squeezed.

Cooling down and packaging

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

12.
13.
14.

Food can be cooled down from the cooking temperature to about 5C above the
ambient temperature in a dust-free, clean preparation room. Thereafter, cool it further
in an appropriate cold-store or fridge, with forced air circulation.
Cool food down from 65C to 7C within no more than five hours.
Store products separately in layers no more than 4 cm high, because the height of
the layer affects the cooling time. This does not apply to large cuts of meat.
Every week check the cooling processes and record it on the Weekly Hygiene Form.
Remove products that have been cooled for too long.
Freeze foods as fast as possible at as low a temperature as possible.
Divide foods to be chilled or frozen into small portions.
Pack the portions in containers that are air- and watertight.
Preferably spread out the portions on shelves in the cold-store or freezer room. Do
not pile them up and keep them in layers of no higher than 4 cm.
Limit the mass to be chilled or frozen so that the pressure on the fridge/freezer does
not become too great and you dont cause a heat problem for products already
cooled/chilled.
Keep thawed foods for no more than 48 hours, preferably at a temperature lower
than 7C.
Containers serve to protect the product and prevents contamination by microorganisms. Used containers must be germ-free.
Containers that have been polluted must be cleaned and disinfected before being
used again. Disposable containers must be thrown away if it is discovered that they
have been polluted.
Handle packed foodstuffs carefully, so as not to damage their containers.
Code packaged products carefully, so that it is possible to determine what their useby date is.
Remove uncoded packaged products of which it is no longer possible to determine
their use-by date.

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4.2

Presenting and serving food

The risks involved in presenting and serving food for example, on a buffet or when serving it up are not
so great as in preparing/cooking it. Nevertheless, there are a number of things you should pay attention to:
x the temperature/time relationship;
x the risk of post-contamination (e.g., unconsumed products left lying on the table);
x personal hygiene.

Garnishing

Before you present and serve products, it is sometimes necessary to garnish them outside the kitchen.
Take account of the following here:
1. Personal hygiene and hygiene in the (sometime improvised) workplace must comply
with the requirements (see working instruction Personal Hygiene and the Layout
Hygiene form). Clean and disinfect surfaces, equipment and presentation materials if
it looks like they are not clean.
2. Garnish food and arrange buffets, for example, as late as possible before the
presentation.
3. Be careful of temperatures. Keep cold meal components under 7C, hot components
above 60C.
4. Be careful to ensure that meal components with which garnishings are to be made do
not involve any risk to health, including when they are only intended as decoration.

Presentation

You can present products in many ways. It is important here that you arrange the products in view of the
guests. When presenting food, make sure that:
1. guests cannot contaminate the products. In permanent setups, display cases or
breath-barriers can be used for this purpose;
2. guests cannot pick up (and replace) products with their hands. So use tongs or other
implements;
3. cold meal components must remain below a temperature of 7C and hot components
above a temperature of 60C. If the time has been secured and the disposal of
remains has been established, the 7C temperature may be exceeded for a short
time see Working Instruction on
2-hour security;
4. temperature measurements of the presented products are taken regularly. Be careful
to disinfect the thermometer sensor properly. Record the measurements on the
Weekly Hygiene Form;
5. products dont look tired after the passage of time. This is not directly related to a
health threat, but does not encourage sales. So remove them;
6. products you suspect might be tainted or contaminated are removed. Adapt your
presentation accordingly;
7. in presentations with waiter-service where end-products are entirely shielded from
the guests, products that have been kept chilled may be presented up to 48 hours
after preparation;
8. . in self-service presentations, where the guests can pick up the products
themselves, all leftovers must be thrown away at the end of the day.

2-Hour Security

The legislation has made it possible to apply control over presentation time (time security) instead of
temperature control in the case of buffets and other unpacked products destined for immediate
consumption, so as to be able to present uncooled food at room temperature.
1. Restaurant staff may, if they understand and control the contents of this instruction,
present food under a 2-hour security system This is a system to demonstrate and
guarantee that products are exposed to room temperature for no more than two
hours after the start of the presentation, by means of security lists and security cards.
2. Cool the products down after cooking and keep them for no more than 24 hours in a
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3.
4.

cold-store where the temperature is lower than 7C. The temperature of the products
before the start of the security period is no more than 7C. The unchilled presentation
may start from the cold store under the 2-hour security system. The temperature
requirement does not apply to products which:
have only spent a short time in the cold store after cooking and have not yet cooled
completely;
are presented immediately after cooking under the 2-hour security system.
The security lists can be filled in once it has been decided which products are to be
presented. The list will show per date the product, quantity of product (the charge),
the charge number and the start-time. You can use the Security List for this.
The security cards will then be filled in with the charge (number), the end-time and
the name of the product. You can also note down these product data on a writingboard, stickers and so on, instead of on the security cards.

Explanation: the charge number makes it possible to check which product was placed in the unchilled
presentation and when. For example: in the morning there are four apple tarts in the fridge. When the first
tart is taken out of the fridge at 11.00 a.m., this is Charge 1 with an end-time of 1.00 p.m. If at 12.30 there
are only two pieces of tart left over, a second tart could now be taken out of the fridge and placed next to
the tart with Charge 1. This second tart has Charge number 2 and may be presented till 14.30. Mixing
products with different charge numbers is not permitted.
5. Only after writing out the security cards will the product be placed in the presentation
or on the buffet with the security card. The cards must be perfectly visible for the
staff. If a card disappears or is no longer present, the product concerned must be
removed immediately and written off.
6. . If a product reaches its end-time, or if the product can no longer be sold for other
reasons (e.g., because it no longer looks appetising or is damaged), then the staff
member concerned will write that product off by:
removing per charge from the presentation;
noting down the write-off time, the quantity written off and the reason for writing off
the product concerned (e.g., not sold, breakage, etc.) on the security list. The staff
member will put his initials to this.
depositing the written-off product in a waste bin.
7. The completed security lists of all secured products must be kept for at least one
year. It must always be possible for external inspection authorities and the
management to consult them at any time during that period.

Serving food

When serving food, any health hazards are limited to direct contamination. To prevent that, you must take
account of:
1. personal and general hygiene instructions;
2. the exclusion of employees from serving who have heavy colds, severe forms of
acne or other infectious illnesses. They can perform other tasks (temporarily);
3. not using food again that has already been served up and left on the table for
example, a dish of apple sauce that does not appear to have been used. If there has
been supervision for example, employees at a buffet, then you can use unused
foodstuffs again.

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4.3

Party Catering
Party catering is contracting for, organising and implementing events (alone or with third parties).
The emphasis here is on catering activities (serving food and drinks) in locations not primarily intended for
this purpose.

Equipping premises for party catering and events on location

(Food & Commodities Act, Food Hygiene, Art. 22)

Party catering can take place in areas that are only used now and then for this purpose. At events on
location it is usual to use temporary operating areas such as tents and booths for catering activities.
Most of the premises that are only used now and then for party catering and events, such as tents, booths,
factory halls, sports halls, etc., will not fulfill all the requirements imposed on permanent premises as
described in Equipping Premises, General Processes. In that case, only simple food/drink activities can be
carried out on site. Simple activities must be geared to getting the product ready for direct sale to guests.
It is therefore not permitted to lay in a working stock of these products for sale at a later time.
Examples of simple preparations are:
x filling bread rolls
x frying chips and snacks
x frying fish and meat
x heating soups and sauces
x regenerating meat, fish and meal components
x baking savoury products such as pizzas, sausage rolls, etc.
x plating up and garnishing dishes.
If you also want to undertake preparatory activities or more than just simple activities or want to lay in
a stock, you will have to have a working area at the location that does comply with all the legal layout
requirements applicable to permanent premises. This will enable you to prepare food and drinks in an
area that fulfills all the requirements and, for example, the make the end-preparation consisting of simple
activities in the temporary premises, such as a market stall or party tent.
Products must be stored, prepared and presented in accordance with the Working Instructions of this
Hygiene Code. Measurements and checks are also carried out in temporary premises and recorded
according to the Working Instructions. The measurements are written down in the Daily Hygiene Form
Party Catering and Events.
Requirements for premises used occasionally for party catering, tents and booths and where only simple
activities may be undertaken:

Construction and layout (Food & Commodities Act, Food Hygiene, Art. 22)

Market stalls in the open air may only be open on the front side. For the other sides, use must be made of
clean, windproof sailcloth that protects the products from contamination by the wind. If the temporary
premises are located inside a building and there is a danger of contamination from above through dust or
something similar, contamination from above must be prevented by the use of a covering (awning).
The premises must be laid out in such a way that they are easy to clean and no pollution of products is
possible. With regard to routing, account must be taken of the separation between clean and dirty product
and material flows.
There must be sufficient hot and cold water of drinking quality for cleaning products, washing hands and
cleaning and disinfecting surfaces, materials and equipment.

Materials and equipment (Food & Commodities Act, Food Hygiene, Art. 23)

Surfaces that come into direct contact with foodstuffs during transport, storage, preparation and
distribution must be clean, made of durable, wear-resistant material and not damaged.
If surfaces, materials and equipment must be cleaned and disinfected on site for the sake of the safety of
products, there must be sufficient facilities for this such as washbasins, cleaning and disinfection materials
and cleaning materials such as brushes and cleaning cloths.

Transport and storage (Food & Commodities Act, Food Hygiene, Art. 23, 33 tm 37)
42

The transport vehicles must be clean, in good working condition and capable of being thoroughly cleaned
and disinfected after use.
There must be facilities available to be able to transport foodstuffs under cover, so that contamination and
contact with vermin is prevented. The transport vehicles must be capable of being shut properly to prevent
contamination and the entry of vermin. Moreover, if the vehicle is properly shut and insulated the
temperature can be controlled better.
If different product groups such as cooked products, raw materials, crockery and cleaning materials are
being transported at the same time, they should be well separated from each other to prevent
contamination.
There must be sufficient facilities available to keep perishable products during storage and transport at no
more than 7C or at least 60C, as the case may be.
If the packaging of the products prescribes a temperature of lower than 7C, it must be possible to store
and transport the product at the lower temperature specified.

Handwashing facilities (Food & Commodities Act, Food Hygiene, Art. 23)

If products are touched by the hands, there must be handwashing facilities available. These must consist
at least of clean water (if necessary, in a jerry can), soap (preferably liquid in a dispenser) and single-use
drying material, such as paper towels or kitchen paper.

Waste bins (Food & Commodities Act, Food Hygiene, Art. 23)

Waste bins used in preparation and presentation areas must be capable of being cleaned and closed
properly. It must be possible to transport waste in sealed containers/bags.

Additional working instructions for party catering and events:

Preparation

There must be equipment available to regenerate pre-heated meals and meal components just before
distribution within one hour to at least 60C.

Serving up

There are registration forms and security cards to present products in accordance with the working
instruction under the 2-hour security system, if wished. During the 2-hour security time it is possible to
transport the product from an equipped food-preparation location to the place of distribution.
If you keep your buffet open for no more than two hours, and can demonstrate that with, for example, a
placard with opening hours, it is not necessary to place security cards next to unchilled presented
products and the security list need only be filled in to a limited extent. In that case, you need only record
the product and quantity of products left over that you threw away at the end of the unchilled presentation.
So you do not need to note down charge numbers, start and end-times.

Measurements, checks and records

In order to be able to check temperatures, there must be a hand-thermometer with alcohol cloths. The
results of the checks and measurements will be recorded each day on the Daily Hygiene Form Party
Catering and Events.

Processing remains

Processing remains is only permitted for products that have not been presented or served up at the
location and for which it can be demonstrated that the keeping temperature has been in compliance with
the relevant standards.

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4.4

Product development
This Hygiene Code contains descriptions of processes and techniques for regular products in the hotel
and catering trade. If you decide to embark on an entirely new preparation technique or to work with
unusual raw materials or new equipment, this could incur risks for the health of consumers.
This Processes describes the activities you must undertake in the development of products, Processes
and techniques new to the catering sector and for that reason not described in this Hygiene Code.

Attention!
This process does not therefore apply to extending your range of soups with a soup made with current raw
materials.
If you develop new processes or products, introduce new systems or raw materials or are going to use
existing raw materials in a different way, you should in principle be able to answer the following two
questions:
a. Will this development give rise to risks in your establishment that were previously absent?
b. Will you be able to avoid these risks? Think, for example, about a work room where the temperature
must not be too high. In addition, it is important that your kitchen staff are able to deal with these types of
products. Processes and product development must be done in accordance with the HACCP principles.

Processes and product development (Food & Commodities Act, Food Hygiene, Art. 30)

This working instruction applies to the development of new processes and products, together with the
introduction of new raw materials and systems.
1. Make sure that you have sufficient knowledge of HACCP and the processes or
product to be developed. Get help if necessary from an external firm of consultants or
laboratory.
2. Describe the processes or product to be developed and its intended use. This will
give you an initial indication of possible dangers that might arise, what preventive
measures will be necessary and what requirements you must impose on the
processes, product, system or raw material (purchasing specifications).
3. Describe the production processes or preparation method of the product. Set this
down in a flow-chart and check that it is complete.
4. Highlight those points that could give rise to health hazards (microbiological,
chemical or physical) and which would therefore require your attention.
5. Set down the risk that you must, can and want to control, mention possible
preventive measures and record this properly.
For example:

New systems
x
x

Keep in mind risks that might arise, such as control of time, temperature, hygiene
and possible cross- or re-contamination. Check too whether the system can cope
with peaks e.g., with Christmas and events
Check with the supplier of the system whether the desired systems comply with the
EHEDG requirements, provided with a CE sign (see list of terms). The EHEDG is a
group of European institutions that set hygiene requirements for designs.

New raw materials

x
x

44

Check whether new raw materials and semi-finished products give rise to new
health-hazard aspects. If you fully control similar or more risky raw materials or semifinished products in similar processes, you shouldnt expect any problem here.
If you processes previously-used or new raw materials in a different way, investigate
the quality of those raw materials. They might incur more risks. Check whether future
suppliers of the raw materials and semi-finished products work according to the

HACCP principle or a hygiene code. Ask whether the raw materials have any
intrinsic, unknown and uncontrollable risks and whether they can be obtained and
remain in the desired level of quality.
1. Assess whether the developed processes and product can be controlled. Record
this on the Product Development Form.
2. Confirm what the critical points CCPs and OCPs are. For their definitions,
consult the Processes Control Plan of this Hygiene Code.
3. Draw up your Processes Control Plan. Draw it up in the same way as the
Processes Control plan in this Hygiene Code. Establish the monitoring method for
each critical point, the standard, how often checks must be carried out, what action to
take in case of deviation and mention the relevant record lists, working instructions
and specifications.
4. Draw up clear working instructions in which the control of the critical points is
described. Describe the recipe. Also list the measures you are taking.
5. Draw up record forms in which checks on any CCPs will be listed.
6. Instruct the staff about the new product or processes.
7. Draw up the verification of the new processes in accordance with the Assessment
of Basic Hygiene and Processes Hygiene. Draw up questions as an extension to this
form, with the aid of which you can test whether the critical points are being
controlled correctly.
8. Introduce the new processes or product only if you can control the risks

45