New Hygiene Code for the hospitality industry
What changes in practice?
The new Hygiene Code for the hospitality sector is on its way, with updated guidelines taking effect this November. While the foundations of food safety remain unchanged, hospitality businesses will face several updates requiring a review of kitchen operations. What exactly is changing? Henk Groenendijk, food safety expert at Eurofins Bureau de Wit, explains.
“When HACCP was introduced in 1996, it was agreed that hygiene codes would be reviewed periodically,” Henk begins. “Ultimately, these codes reflect what is happening across the industry at the time.” According to Henk, hospitality is an ever-changing sector. “It is incredibly dynamic. New culinary techniques are constantly introduced, while traditional methods are making a comeback.”
Fermentation, Dry Ageing, and Preservation Included in the Code
One of the most significant updates is that techniques rarely addressed for years are now explicitly incorporated into the hygiene code. “Think of fermenting vegetables, dry-aging meat, preserving, canning, and vacuum packaging,” Henk says. “These methods have become increasingly common in hospitality over recent years.”
International culinary influences have played a major role in this shift. “Workers from countries such as Poland or Ukraine bring their own traditional techniques. In the Netherlands, fermentation was once largely limited to sauerkraut, but today you see fermented vegetables such as kimchi on menus everywhere.” The previous code offered little practical guidance on these processes. “Businesses often had to pull guidelines from other sector codes, such as the produce industry. It will now be properly regulated within our own sector code.”
Establishments that grow their own produce are also affected: “Kitchen gardens and herb gardens are now officially covered in the new hospitality code,” says Henk. “Strict conditions apply. Vegetables and herbs must be thoroughly washed, and staff must remain vigilant regarding pests or toxic weeds. Foraging wild mushrooms remains strictly prohibited.”
Tighter Rules for Cold-Smoked Fish
Another notable update involves cold-smoked fish. “Hot-smoked salmon remains fully permitted,” Henk explains. “However, cold smoking fish will no longer be considered a standard safe preparation method.” This does not mean it is completely prohibited, though. “You are permitted to operate outside the standard hygiene code, provided you substantiate the entire process with comprehensive monitoring and laboratory sampling.”
For operators specialising in cold-smoked seafood, this route remains open. “However, casually cold-smoking raw salmon without an adequately validated process will no longer be allowed.”
Increased Focus on Vacuum Packaging
Vacuum packaging also receives greater emphasis in the updated code. Henk notes that misconceptions remain widespread: “Many operators assume that vacuum sealing automatically extends shelf life, but it isn’t that simple.”
Certain bacteria thrive in anaerobic (oxygen-free) environments. “While aerobic bacteria diminish quickly inside vacuum packaging, other microorganisms continue to multiply unhindered. Vacuum sealing on its own does not guarantee food safety or an extended shelf life.”
Reduced Administrative Burden, Greater Risk Awareness
Interestingly, certain parts of the new code have become less stringent. “When HACCP regulations were first enacted, virtually every detail had to be logged daily,” Henk notes. “Today, certain processes are shifting toward advisory guidelines.”
Some temperature checks are no longer classified as strict Critical Control Points (CCPs). “Take storage temperature monitoring: while still essential, it is no longer universally categorised as a critical control point.”
Meal delivery rules have also been refined. “If your in-house delivery service completes orders within 30 minutes, recording delivery temperatures will no longer be required. If delivery takes longer, logging remains mandatory.” Henk emphasises that the focus is shifting toward genuine risk awareness: “Food safety should not merely be a box-ticking exercise. It is about understanding hazards and managing them correctly in day-to-day operations.”
New Rules for Working Stock and Food Preparation
Prepped Vegetables and Heat Treatment
Everyday kitchen routines will see several practical updates, such as clearer guidelines on prep stock for vegetables. Henk: “Chopped vegetables like onions or broccoli may temporarily remain unchilled on the workstation if they are going to be heated. However, chopped vegetables intended to be served cold must remain refrigerated.”
Pancake and Batter Preparation
Rules regarding pancake and poffertjes (Dutch mini-pancakes) batter are also being relaxed. “Currently, batter may officially remain unrefrigerated for only one hour. Under the new guidelines, this is extended to two hours, reflecting realistic operational workflows.”
Hot Food Vending Units
The code now addresses previously overlooked setups, such as heated vending machines. “A burger in a vending unit will no longer need to be held above 60°C continuously, provided it is fully cooked through and held for no longer than 30 minutes.”
Hand Hygiene After Handling Shell Eggs
One change expected to spark industry debate is mandatory handwashing immediately after handling raw shell eggs. “An egg comes from a chicken, and chickens lay eggs from the same hole they pass excretion, meaning intestinal bacteria are present on the shell,” Henk explains.
Henk stresses that this risk is routinely underestimated: “Salmonella does not easily penetrate the shell due to its natural protective cuticle, but bacteria can certainly colonise the exterior surface.”
Consequently, handwashing protocols after handling eggs are explicitly enforced. “If you are preparing eggs at a breakfast buffet, you must wash your hands immediately afterward. Operators may argue that they have done it differently for years without issue, but documented, verifiable adherence will now be required.”
Greater Emphasis on Staff Training and Operational Alignment
Henk believes the greatest opportunity for improvement lies in staff competency: “I welcome the fact that the revised code places significantly more emphasis on staff instruction.”
Food safety is intended to become an organisation-wide priority. “It should not rest solely on the head chef. Front-of-house staff, supervisors, and facility maintenance teams all play a role. Under the new guidelines, businesses must be able to demonstrate regular food safety meetings, documented staff instruction, and formal reviews of non-conformances.”
Most food safety breaches stem from a lack of awareness: “Ninety percent of issues in hospitality are entirely unintentional. Often, staff simply do not understand the rationale behind specific safety protocols.”
Mandatory CE Marking and Facility Standards
The updated code looks beyond operational procedures to place a sharper focus on equipment and facility standards. In particular, commercial kitchen appliances will soon require verifiable CE marking. As Henk points out, businesses still frequently source low-cost imported equipment, from regions such as China, that lacks proper European conformity certification, a practice that will no longer pass inspection under the new regulations.
Bar Glass Rinsing Temperatures
“A final rinse temperature of 60°C is now specified for bar glasswashers and sinks. This will present practical challenges, as many bars currently lack dedicated hot water connections behind the counter.”
Realistic Practical Application Over Blanket Restrictions
Henk dispels the notion that the updated code is purely an exercise in stricter regulation: “Certain standards are tighter, such as cold-smoking fish, but other areas adopt a much more practical, realistic approach to how commercial kitchens function. The objective is to align safety standards with modern culinary realities.”
His key advice for hospitality operators: “Review the updates thoroughly, critically evaluate your kitchen workflows, and ensure your team understands the reasons behind each procedure. Doing so puts you in a strong position.”
Additional Key Changes in the New Hospitality Hygiene Code
Beyond the highlights above, the code introduces several operational clarifications:
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FEFO replaces FIFO: Moving from "First In, First Out" to "First Expired, First Out." Products with the shortest remaining shelf life must take operational priority.
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Kombucha regulations: Like other fermentation methods, kombucha production is now explicitly addressed.
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Extended storage limits for specialised processes: Storage durations for techniques like fermentation have been updated to better align with production practices.
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Buffet safety remains a key CCP: While general record-keeping has been streamlined, buffets and display temperature controls will continue to undergo strict monitoring.
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Expanded role for facilities maintenance: Food safety responsibilities now officially encompass technical maintenance teams rather than kitchen staff alone.
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Reusable / bring-your-own containers: Clear guidelines are introduced for handling customer-provided cups and takeout containers safely.
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Lead piping and facility risks: Greater scrutiny is placed on structural risks, including legacy plumbing and potable water systems.
Need Guidance on Preparing for Compliance?
You do not have to interpret the regulations on your own. Eurofins Bureau de Wit contributed directly to developing the new Hygiene Code for the hospitality sector. We understand the incoming requirements, the rationale behind them, and what they mean for your daily operations.
Classroom Training & E-Learning
Through our instructor-led sessions and interactive e-learning modules, we help you translate these new guidelines into workable, compliant procedures for your business.