Food safety trainings are mandatory in hospitality, but you don't have to do everything yourself. Some trainings you can organize internally, others require external certification. The trick is knowing what you can and can't train yourself without taking risks.
What can you train yourself?
You can explain a lot of practical food safety to your team yourself. These are mainly the daily routines and procedures that are specific to your kitchen.
💡 Example internal training:
Daily HACCP procedures in your kitchen:
- Measuring and recording refrigeration temperatures
- Proper storage of ingredients
- Cleaning routines per workstation
- Identifying and labeling allergens
This takes you 30 minutes per new employee.
- HACCP procedures: How you measure, store, and record temperatures
- Allergen information: Which dishes contain which allergens
- Cleaning protocols: When and how to clean what
- Storage and preservation: What goes where in the fridge, FIFO principle
- Personal hygiene: Hand washing, clothing, jewelry
What do you need to outsource?
For official certifications and legal requirements, you need external trainings. You can't provide these yourself, even if you know the material.
⚠️ Note:
Certifications like SVH Social Hygiene can't be issued by you. These require recognized training institutions and official exams.
- SVH Social Hygiene: Mandatory for managers, must be external
- HACCP certification: For those responsible for the HACCP system
- First aid: Official first aid course
- Fire safety: Recognized fire safety training
Cost comparison
The choice between internal and external training has a major impact on your training budget.
💡 Example cost calculation:
Team of 8 employees:
- SVH course external: 8 × €125 = €1,000
- Internal HACCP training: 4 hours your time = €120
- Allergen training external: 8 × €75 = €600
- Allergen training internal: 1 hour your time = €30
Savings internal training: €570 per year
How do you organize internal training?
Internal training works best when you approach it systematically. Not ad hoc explanations, but structured organization.
- Create a checklist: What does every new employee need to know?
- Schedule fixed times: For example, every Monday morning 15 minutes
- Document everything: Who learned what and when?
- Test knowledge: Have employees explain what they've learned
- Repeat regularly: Knowledge gets forgotten
💡 Practical approach:
New employee first week:
- Day 1: Tour + basic hygiene (30 min)
- Day 2: Show HACCP procedures (20 min)
- Day 3: Go through allergens (15 min)
- Day 5: Repeat everything + questions (15 min)
Total: 80 minutes spread over the week
Registration and proof
Whether you train internally or externally, you must be able to prove that training took place. This is important during inspections.
- External training: Keep certificates (minimum 2 years)
- Internal training: Maintain your own records
- Date and content: When did who learn what?
- Signature: Have employee confirm they completed the training
With a system like KitchenNmbrs, you can keep training records digitally, so you can quickly demonstrate what you've done during inspections.
How do you set up a training plan? (step by step)
Inventory what is mandatory
Check which certifications are legally required for your type of business. SVH Social Hygiene is usually mandatory for managers. Make a list of external trainings you can't avoid.
Determine what you can train yourself
Create a checklist of practical skills that are specific to your kitchen. Think of HACCP procedures, allergen information, and cleaning protocols that you can explain perfectly yourself.
Schedule training times
Reserve fixed times for training, for example every Monday morning 15 minutes. For new employees, schedule 4 short sessions of 15-20 minutes in the first week instead of one long session.
Record everything you do
Keep track of who received which training and when. This applies to external certificates and internal trainings. During inspections, you must be able to demonstrate that your team has been trained.
✨ Pro tip
Start with one topic per week and build your training routine gradually. Too much at once overwhelms your team and yourself.
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
Can I train SVH Social Hygiene myself?
No, SVH certification must be done through recognized training institutions. You can explain the practical application in your kitchen, but the official certificate must be obtained externally.
How often should I repeat internal training?
Schedule a short refresher every 3-6 months. After new procedures or incidents, provide additional training immediately. New employees receive training in their first week.
What if an employee doesn't want to take external training?
For mandatory certifications like SVH, you can make this a condition of employment. Without certification, someone cannot perform management tasks in the kitchen.
Do I need to prove trainings during inspections?
Yes, you must be able to demonstrate both external certificates and internal trainings. Keep certificates for at least 2 years and maintain a log of internal trainings with date and content.
Can I provide allergen training myself?
Yes, you can explain which allergens are in your dishes and how you prevent cross-contamination. This is specific to your menu and you can explain it better than an external trainer.
How much time does internal training take per employee?
For a new employee, about 80 minutes spread over the first week. After that, 15 minutes refresher every 3 months. This is much less than outsourcing all trainings.
📚 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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