Behind the scenes in the kitchen

During the inspection, Yurriaan looks beyond the lunch buffet. He takes us behind the bar and into the professional kitchen, examining every detail: from refrigeration units to the drawers of the workstations. Nothing goes unnoticed.

To thoroughly assess hygiene and food safety, Yurriaan uses several methods, including:

• Swabs, to test surfaces for microorganisms

• Temperature measurements, to verify that products are stored and prepared at the correct temperatures

• Reviewing HACCP records, to check whether processes and control points are properly documented

• Best-before date checks, to ensure products are used within their shelf life

Improving together

According to Yurriaan, an inspection is not only about checking compliance, but above all about working together to improve. By jointly reviewing processes, storage conditions, cleanliness, and traceability, food safety can be structurally safeguarded within the organisation. It is an ongoing process in which the inspector and the hospitality team work together to identify and resolve risks at an early stage.