Food safety in the catering industry: everything about HACCP
Do you have a business in the hospitality industry? Then you cannot escape rules regarding food safety. You have probably already come across the term 'HACCP'. But what exactly is HACCP and what does it mean for you as a catering entrepreneur?
HACCP stands for Hazard Analysis Critical Control Points (Hazard Analysis and Critical Control Points). Food companies and feed companies are obliged to have a HACCP plan and to act in accordance with the HACCP guidelines. This reduces the chance that things will go wrong that endanger food safety in your company. Things can go wrong when processing food. This can compromise the safety of the food.
Complying with HACCP rules: 2 ways
There are 2 ways to comply with the HACCP rules: you can use an approved Hygiene Code of the sector in which you work or you can draw up a HACCP plan yourself.
HACCP certificate not required
The Dutch Food and Consumer Product Safety Authority (NVWA) monitors compliance with the rules. The NVWA inspectors determine whether you work in a safe manner. Among other things by checking the HACCP lists . Some companies offer HACCP certificates after following a HACCP course. However, obtaining a certificate or diploma is not mandatory.
Hygiene code versus Diploma in Social Hygiene
The Hygiene Code is sometimes confused with the Declaration of Knowledge and Understanding Social Hygiene. Also called ' Diploma Social Hygiene ' or 'Certificaat Social Hygiene'. However, these are different regulations. The Diploma in Social Hygiene is about responsible sale of alcohol. The requirements for the sale of alcohol are laid down in the Alcohol Act . The Hygiene Code is about the safe preparation of food and drinks.