The hospitality hygiene code contains hundreds of pages of rules. For a small restaurant owner, it's impossible to read and apply everything. In this article, you'll learn which chapters are most important for your concept and where to start.
Start with the basics: what applies to everyone
Some chapters from the hygiene code apply to all hospitality businesses, regardless of your concept. These are always priority number 1:
- Temperature control: Cooling below 7°C, freezing below -18°C
- Personal hygiene: Hand washing, work clothing, reporting illness
- Cleaning and disinfection: Cleaning schedules and procedures
- Supplier control: Temperature and quality upon delivery
- Allergens: Which allergens are in which dish
💡 Example: Bistro with hot kitchen
For a bistro serving 40 covers per evening, these chapters are essential:
- Chapter 3: Temperature control (cooling, preparation)
- Chapter 5: Personal hygiene of staff
- Chapter 8: Allergens and menu
- Chapter 12: Supplier control
Determine priority based on your concept
After the basic rules, priority depends on what you serve and how you work. Different concepts have different risks:
Fresh fish and meat (high risk):
- Chapter on cold chain and transport
- Chapter on preparation temperatures (core temperature 75°C)
- Chapter on storage temperatures and shelf life
Lots of prep work (medium risk):
- Chapter on cooling and reheating
- Chapter on storage periods
- Chapter on labeling and dates
Simple concepts like sandwiches (low risk):
- Chapter on work surfaces
- Chapter on cross-contamination
- Chapter on allergens (bread, nuts, eggs)
⚠️ Important:
Never ignore the basic chapters, even with a simple concept. A sandwich shop can have just as many problems with temperature or allergens.
Focus on your biggest risks
Look at your daily operations and determine where the biggest chance of problems lies. This helps you set priorities:
Lots of raw products? Then temperature control is your biggest risk. Focus on chapters about cooling, transport, and preparation temperatures.
Complex dishes with many ingredients? Then allergens are your biggest risk. Focus on chapters about ingredient management and menu.
Lots of staff in the kitchen? Then personal hygiene is your biggest risk. Focus on chapters about work clothing, hand washing, and reporting illness.
💡 Example: Pizzeria
A pizzeria mainly works with:
- Dough (gluten allergy risk)
- Cheese and cured meats (cooling important)
- High temperatures (oven 400°C+)
Priority: allergens (gluten), cooling of toppings, and safe work at high temperatures.
Start small and build up
Don't try to implement all chapters at once. Start with 3-4 chapters that are most important for your situation. Once those are running smoothly, add the next ones.
Month 1-2: Temperature control and personal hygiene
Month 3-4: Allergens and supplier control
Month 5-6: Specific chapters for your concept
This approach prevents you from being overwhelmed by all the rules at once. It's better to do a few things well than everything halfway.
Digital support
Many chapters from the hygiene code require registration. Measuring temperatures, checking deliveries, tracking allergens. A digital system like KitchenNmbrs can help keep these registrations organized, without having to manage stacks of paper.
How do you determine which chapters have priority?
Make a list of your products
Write down which ingredients you use and how risky they are. Raw fish and meat need more attention than bread and vegetables.
Analyze your work processes
Look at how you work: lots of prep, direct serving, complex preparations? Each way of working has different risk points.
Start with universal chapters
Always start with temperature control, personal hygiene, and allergens. These apply to every hospitality business, regardless of concept.
Add concept-specific chapters
Then choose 2-3 chapters that are specifically important for your way of working and type of dishes.
✨ Pro tip
Start with one chapter per month. This prevents your team from being overwhelmed and allows you to embed each procedure properly before adding the next one.
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Frequently asked questions
Do I have to read all chapters of the hygiene code?
No, focus first on the chapters that are most important for your concept. Start with temperature control, personal hygiene, and allergens.
How many chapters should I implement at the same time?
Start with 3-4 chapters. Once those are running well, gradually add more. Better to do a few things well than everything halfway.
Are there chapters I can skip?
The basic chapters (temperature, hygiene, allergens) can never be skipped. Other chapters may be less relevant for your concept.
How do I know if I'm setting the right priorities?
Look at your biggest risks: what can go most wrong in your kitchen? That's where you focus.
Can an app help with implementing the hygiene code?
Yes, digital systems can help with registration and tracking procedures. But you still need to measure and enter the temperatures yourself.
📚 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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