Internal audits are your own food safety check before the NVWA visits. Many entrepreneurs think HACCP is just about filling in checklists, but it's about taking responsibility for what you serve. With regular self-checks you prevent small problems from becoming big consequences.
Why internal audits save you during inspections
The NVWA checks whether you take food safety seriously. Not just whether you've filled in checklists, but whether your system works. An internal audit shows that you're being proactive.
💡 Example:
During an internal audit you discover that your cooling regularly goes above 7°C:
- Problem: Cooling isn't working optimally
- Action: Schedule repair
- Proof: You discovered and fixed it yourself
During NVWA inspection: no problem, plus points for your reliability.
What you check during an internal audit
Focus on the points where things often go wrong. Not everything at once, but systematically through your biggest risks.
- Temperatures: Cooling, freezer, heating, keeping warm
- Hygiene: Hand washing, clean cloths, cross-contamination
- Shelf life: FIFO principle, expired products
- Deliveries: Temperature on arrival, quality
- Cleaning: Have the schedules been followed?
⚠️ Note:
An internal audit isn't about ticking off a checklist. It's about honestly looking at where things go wrong and why.
How often and when to check
Regular and unexpected works best. If your team knows when you're checking, they'll behave differently.
💡 Practical schedule:
- Weekly: Temperatures and hygiene
- Monthly: Full audit of all points
- Per quarter: Thorough check with improvement plan
Do this at different times: quiet service, busy evening, after weekend.
Recording and solving problems
Problems you find need to be recorded and solved. Not to punish yourself, but to learn and improve.
- What went wrong: Concrete description
- Why: Find the cause
- Solution: What will you do
- Check: When will you verify it works
💡 Example problem:
Found: Raw meat and vegetables on the same cutting board
- Cause: Busy, no time to switch boards
- Solution: Color-coded boards per product group
- Check: Pay extra attention to this next week
Involve your team in audits
Don't do audits alone. Involve your cooks and kitchen staff. They see daily what happens and often have good improvement ideas.
- Ask their opinion on problems found
- Let them think along on solutions
- Give them responsibility for specific points
- Discuss results in team meetings
Record digitally or on paper
It doesn't matter how you record it, as long as you do it and can find it again. Digital has advantages for searching and keeping overview.
💡 Digital advantages:
- Add photos of problems
- Quick search during inspection
- Automatic reminders for follow-up
- Overview of trends and improvements
An app like KitchenNmbrs has built-in audit checklists and helps track found problems and solutions. But the most important thing remains that you do it, not how.
How do you conduct an effective internal audit?
Plan your audit unexpectedly
Choose a random moment during service. Don't announce it. This way you see how it really is, not how it should be.
Check all critical points systematically
Go through temperatures, hygiene, shelf life and cleaning. Use a fixed checklist so you don't forget anything. Note everything you see.
Record problems with cause
Don't just write down what's wrong, but also why. No judgment, just facts. This helps find structural solutions.
Make an improvement plan with deadlines
For each problem: concrete action, who does it, when it's done. Schedule a follow-up check to verify it works.
Discuss results with your team
Share findings in team meetings. No blame, just finding solutions together. Your team often has the best ideas for practical improvements.
✨ Pro tip
Start your first audit in a quiet moment, not during the busiest service. Your team will accept it more easily and you'll have time to explain everything properly.
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Frequently asked questions
How often should I do an internal audit?
At least monthly a full audit, weekly the most important points. More often at the beginning to build routine. It gets easier once your team is used to it.
What if I find many problems during my first audit?
That's normal and actually good news. You discover problems before the NVWA finds them. Tackle the biggest risks first and work step by step on improvement.
Do I have to report all problems found to the NVWA?
No, internal audits are for yourself. You don't have to report everything. But you must address serious risks immediately and record all actions in case questions come up later.
Can I outsource audits to an external party?
You can, but don't replace your own checks completely. External audits are a supplement. You remain responsible for daily food safety in your kitchen.
What if my team resists audits?
Explain that it's not about control, but about making sure nobody gets sick together. Involve them in finding solutions. Make it a tool, not a punishment.
How long should I keep audit reports?
At least 2 years, like other HACCP records. If problems or claims arise later, you can then show that you were proactively working on food safety.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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