HACCP is about controlling risks that can make guests sick. In every kitchen there are critical points where things can go wrong - from incorrect temperatures to cross-contamination. By knowing and controlling these risks, you prevent food poisoning and stay within the law.
The 5 biggest risks in your kitchen
HACCP identifies critical control points where food safety is at risk. These 5 risks occur in almost every kitchen:
1. Temperature control
The biggest risk in every kitchen. Bacteria grow rapidly between 7°C and 60°C - the so-called 'danger zone'.
⚠️ Watch out:
Cooling that's 1 degree too warm can lead to dangerous bacterial growth within 4 hours. So check your cooling temperatures daily.
- Cooling: Maximum 4°C (legally 7°C, but 4°C is safer)
- Freezing: Minimum -18°C
- Keeping warm: Minimum 60°C
- Reheating: Reach core temperature of 75°C
2. Cross-contamination
Bacteria from raw meat, fish or eggs that end up on products that won't be heated again.
💡 Example:
You cut chicken on a cutting board. Then you cut lettuce on the same board without cleaning in between:
- Salmonella from the chicken gets on the lettuce
- The lettuce isn't heated (salad)
- Guest eats contaminated product
- Food poisoning
Prevent this by:
- Separate cutting boards for raw meat/fish and vegetables
- Color coding: red for meat, green for vegetables
- Washing hands after contact with raw products
- Using different knives
3. Personal hygiene
Employees are often the source of contamination. Not through carelessness, but through lack of knowledge about risks.
💡 Example risks:
- Working with a wound on your hand without gloves
- Coughing/sneezing over food
- Working while sick (diarrhea, fever)
- Not washing hands after using the toilet
- Long nails where bacteria can hide
4. Allergens
14 allergens are legally required to be declared. Cross-contamination with allergens can be life-threatening for guests.
The 'big 8' allergens that cause the most problems:
- Gluten (wheat, rye, barley, oats)
- Milk and lactose
- Eggs
- Nuts (almond, hazelnut, walnut, etc.)
- Peanuts
- Fish and shellfish
- Soy
- Sesame seeds
⚠️ Watch out:
A guest with a nut allergy can go into shock from nut traces in a dish. Use separate kitchen utensils for allergen-free preparation.
5. Storage and shelf life
Products that are stored too long or stored incorrectly can become dangerous without you seeing or smelling it.
💡 Example storage rules:
- Raw meat at the bottom of the fridge (doesn't drip on other products)
- Vegetables and fruit separate from meat
- FIFO: First In, First Out (use oldest first)
- Check shelf life daily
- Discard rejected products immediately
How do you control these risks?
HACCP works on the principle of prevention rather than checking afterwards. For each risk you set critical limit values and check these regularly.
Temperature monitoring
Measure and record daily:
- Cooling temperature (morning and evening)
- Freezer temperature (daily)
- Core temperature when reheating (every time)
- Temperature upon delivery (every delivery)
Hygiene protocols
- Hand washing protocol at work station
- Sick leave procedures (don't work with diarrhea/fever)
- Wound care and glove procedures
- Clean work clothes daily
Allergen management
- Keep ingredient list per dish
- Separate preparation for allergen-free dishes
- Train staff about allergen risks
- Clear communication to guests
Recording and documentation
HACCP requires you to document what you do. During an inspection you must be able to show that you're taking measures.
💡 What you need to record:
- Temperatures (daily, keep for at least 2 years)
- Cleaning activities (what, when, who)
- Deliveries (temperature, shelf life, deviations)
- Deviations and corrective actions
- Staff training
Many kitchens still work with paper lists. Digital recording via an app like KitchenNmbrs makes searching during inspections much easier, but the recording itself remains your responsibility.
During an NVWA inspection
The Dutch Food and Consumer Product Safety Authority inspects whether your HACCP system works. They look at:
- Are there recordings of critical points?
- Are deviations noted and resolved?
- Is the staff trained?
- Does the practice match what you've documented?
No recordings can lead to warnings, fines (up to €10,000+) or temporary closure in case of serious hazards.
How do you set up HACCP risk management? (step by step)
Identify your critical points
Walk through your kitchen and note where things can go wrong. Think about: cooling, reheating, cross-contamination between raw and cooked, allergens. Make a list of the 5-10 most important risks in your kitchen.
Set limit values and check moments
Determine for each risk what the safe limits are (for example cooling max 4°C) and when you check this (for example daily at 9:00 and 17:00). Make this specific and achievable for your team.
Organize recording and training
Make sure someone is responsible for each check and that this is recorded. Train your staff about why this is important and how they recognize risks. Keep records for at least 2 years.
✨ Pro tip
Start with temperature control - this is the easiest to implement and prevents most risks. Measure your cooling every day at 9:00 and record it. Just this alone makes a huge difference during an NVWA inspection.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How often do I need to measure temperatures for HACCP?
Cooling and freezing at least 1× per day, preferably morning and evening. Core temperatures every time when reheating food. Always check deliveries when they arrive.
What happens if I don't have HACCP records during an inspection?
During a first inspection usually a warning if there are no other hazards. With repeated violations or serious risks, the NVWA can impose fines up to €10,000+ or temporarily close your business.
Do I need to do HACCP as a small business?
Yes, HACCP applies to all businesses serving food, regardless of size. Small businesses can use a simplified system, but basic principles like temperature control and hygiene are always mandatory.
How do I prevent cross-contamination between allergens?
Use separate cutting boards, knives and kitchen utensils for allergen-free preparation. Wash hands and work surface between different preparations. Store allergenic ingredients separately and label clearly.
Can I keep HACCP records digitally?
Yes, digital recording is allowed and often more practical than paper. Apps like KitchenNmbrs help organize HACCP tasks, but you remain responsible for actually filling in temperatures and checks.
What if an employee is sick but we're understaffed?
Employees with diarrhea, vomiting or fever cannot work with food - this is legally mandatory. Better to be understaffed temporarily than risk food poisoning and closure of your business.
How long do I need to keep HACCP records?
At least 2 years for temperature records and other HACCP documents. In case of an incident or complaint, you must be able to show what you did in the period before.
📚 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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