Knowledge base
Articles about HACCP
Questions that come up before an inspection or with a new employee. What the abbreviation means, when a certificate is worth something, and why a box at 11°C goes back on the truck. Not a course brochure.
- Kitchen
Celery counts. Strawberry does not.
A guest mentions peanuts. The soup contains celery. Both are on the same list, and menus still forget the second one.
- Explainer
HACCP and Social Hygiene are two different counters
A guest who drinks too much and a chicken that arrives too warm are both your problem. They are not the same rules.
- Employer
The team speaks English. The folder is in Dutch.
Someone who half understands the question sometimes passes the test and still misses the delivery. You choose the language before the first question, not after.
- Rules
The sports club canteen has to be able to explain it too
Fries, a toastie and a tray of salad. Not a Michelin restaurant, but still food. The NVWA does not make that difference smaller than it is.
- Kitchen
11 degrees at the door is not a delivery
The box ‘still feels cool’. The probe thermometer says 11°C. Then the box goes back, even if the fridge is empty.
- Course
A HACCP course on your phone, between two shifts
No classroom and no account for the employee. Just a link, a name, and a test that explains why the answer is right.
- Rules
HACCP certificate: what the law asks, and what your employer asks
The NVWA does not check whether your PDF has a gold border. They check whether you know what to do when the chicken arrives too warm.
- Explainer
What does HACCP mean? The acronym, without the detour
The letters are long. The meaning fits on a chopping board: find where it can go wrong, and watch that point.