New hygiene code for the hospitality industry 2026
What changes and how should you prepare?
Get ready for the new Hospitality Hygiene Code with our e-learning or instructor-led training
The updated hygiene code for the hospitality industry is on its way.
The fundamentals of food-safe working remain the same, but in several areas the code will better reflect today's practice. This could mean a number of changes to your kitchen processes.
Processes such as fermenting, dry aging, vacuum sealing, and preserving will for the first time be given a clear place in the hygiene code. Rules around temperature control, delivery, allergens, and staff instruction will also change.
What does this mean for your business? Which processes will change or require extra attention? And where do new opportunities lie?
Eurofins Bureau de Wit wrote the new hygiene code for the hospitality industry. This means we know exactly which changes are coming, why those choices were made, what NVWA inspectors look for, and what this means for day-to-day hospitality practice.
Get prepared with our training or e-learning
Why a new hygiene code?
The current hygiene code dates back to 2016. Since then, a great deal has changed in the hospitality industry. New cooking techniques, different working methods, and international influences have enriched our kitchens.
"A hygiene code is a reflection of what is happening in an industry at any given moment," says Henk Groenendijk, food safety expert at Eurofins Bureau de Wit. "The hospitality industry keeps evolving. That is why hygiene codes are periodically revised." The new version builds on the existing foundation of food-safe working while better aligning with current practice.
What is changing in the new hygiene code?
Special processes
“Techniques such as fermenting, dry aging, and preserving are now explicitly included in the new hygiene code, where previously operators sometimes had to rely on other codes or their own substantiations.“
Cold smoking fish
“A notable change: cold smoking of fish is no longer a standard safe preparation method. If you wish to cold-smoke fish, you must be able to demonstrate that the associated risks are under control.“
Greater focus on staff and instruction
“Food safety is not only about processes — it is also about people. Greater emphasis is now placed on demonstrably instructing staff and regularly discussing food safety within the team.“
Practical clarifications for day-to-day hospitality
“Topics such as working stock on the worktop, delivery, vacuum sealing, CE-marked equipment, herb gardens, and working with eggs are now described in greater detail — just a few of the dozens of adjustments in the updated hygiene code.“
Want to know which changes will have the greatest impact on hospitality businesses?
Join our e-learning or training and discover all the ins & outs.
What does this mean for your hospitality business?
The extent of the impact of the new hygiene code depends on the processes within your business.
Do you work with fermentation, vacuum sealing, delivery, your own herbs, or other special preparation or storage methods? Then it is wise to reassess your processes in line with the new hygiene code. But even hospitality businesses that follow more traditional working methods are advised to carefully review the new guidelines and take action where necessary.
In many cases, this will also mean deciding how to document your new working methods — and how to bring your staff up to speed on the changes and how to instruct them.
What challenges does a new hygiene code bring?
Many hospitality businesses have been operating according to established routines for years. This sometimes means that important changes in laws and regulations go unnoticed.
Henk: "A large proportion of food safety problems arise because staff and operators do not always know why certain rules exist, or because guidelines have since been updated. The introduction of the new hygiene code is therefore an excellent opportunity to revisit processes, refresh knowledge, and bring staff up to speed with the changes — so that implementation goes as smoothly as a well-prepared mise en place."
How can you prepare for the new hygiene code?
Fortunately, there is no need to wait before starting your preparations. Now is precisely the right moment to get ready for a smooth implementation.
Good preparation starts with insight:
- Review the new hygiene code for the hospitality industry carefully. Which changes are relevant to your situation?
- Then critically assess whether your current procedures, records, and work instructions still align with the new guidelines.
- Bring your staff up to speed on the changes. Remember that they are the ones who will apply the hygiene code in practice every day. Provide clear explanations, document new working processes, revisit them regularly, and explain why certain rules matter.
- It can be valuable to carry out an internal audit. This gives you insight into any areas needing attention before the new hygiene code comes into force — think of it as a dry run before a busy service: small issues become visible before they have any real impact.
Need help with your preparation?
Classroom training on the new hygiene code
Practical e-learning for staff
Explanations of the most important changes
Concrete tools for application on the work floor
Eurofins Bureau de Wit helps hospitality operators translate regulations into day-to-day practice. For example through:
E-learning: new hygiene code for hospitality
Want to prepare your staff for the new hygiene code at a time that suits them? With our updated e-learning, they can learn at their own pace what is changing and how to handle it in practice — without disrupting daily operations. Short, clear, and practice-oriented, with interactive elements such as flip cards, making it an enjoyable experience too. Ideal for onboarding new staff, or for training employees across multiple locations simultaneously.
Classroom training: new hygiene code for hospitality
This might just be the most enjoyable training out there, combining a touch of humour, familiar hospitality situations and practical examples with plenty of time for questions, and tips from fellow industry professionals. During our classroom training, we walk you through the most important changes in the new hygiene code and what you need to change to meet the requirements — so you leave knowing that you can serve straight away in the kitchen.
Why choose Eurofins Bureau de Wit?
Eurofins Bureau de Wit contributed to the development of the new hygiene code for the hospitality industry. This means we know exactly what is changing, why these choices were made, how NVWA inspectors approach them, and how to practically translate the new guidelines to your kitchen.
Frequently asked questions
When does the new hygiene code come into effect?
The new hygiene code is expected to be announced shortly. The definitive start date will follow at a later stage.
Is the new hygiene code mandatory?
Yes, the hygiene code forms the basis for demonstrably food-safe working within the hospitality industry.
Do I need to update my HACCP plan?
That depends on your processes and working methods. Businesses working with special processes or allergens in particular are advised to reassess their approach.
Is reading the code alone sufficient?
You are required to work in accordance with the requirements of the hospitality hygiene code. In practice, many food safety problems arise from a lack of clarity or knowledge. Practical explanation and training therefore often help to apply the rules more effectively in the kitchen
