If you work with food, you have to comply with a lot of rules to prove that your product is also safe. This may seem like a lot of hassle or a lot of extra work, but no one is waiting for sick guests who have consumed your products!

You can do a lot to prevent this from happening. Below you will find 10 rules that apply to the majority of companies and that are described in all hygiene codes

1. First of all, make sure you work according to the rules of an approved hygiënecode. These Hygiene Codes describe exactly what you have to comply with. For example, there are codes for the hospitality and catering industry, but also for the butcher's shop, poulterers and beer breweries. Find out which code applies to you. An overview of all existing codes can be found on the website of the NVWA.
2. Carry out temperature checks properly and register them on the temperature lists. By carrying out temperature checks, you can prevent panic because you discover too late that your freezer or refrigerator is broken and you have to lose all your products. In addition, temperatures are CCPs (critical points) within your process. Think of heating or cooling products. If you carry out the checks and the measured values meet the standards, you are already well on the way to a food-safe product.
3. Make sure you set up a cleaning schedule. This way you know exactly what you have to clean and at what frequency and you won't forget anything. Think for example of rubbers from coolers, cleaning ceilings or shelves in the warehouse.
4. Make sure you have a properly functioning, calibrated plug thermometer. This allows you to measure not only the temperature of products, but also of coolers and freezers.
5. Check the THT dates of products. Do this regularly and place products FIFO in storage, this avoids unnecessary loss due to products being too old to use.
6. Code your products. If you remove products from the original packaging or if they break through, provide the product with a coding on which you indicate the date of opening and/or shelf life. For chilled products that are stored between 4-7°C, the shelf life is 2 days
7. Make sure you have good detergents and materials that are suitable for the surface to be cleaned and the dirt that is present on it. Good cleaning agents and materials will make cleaning a lot easier and SAFER!
8. Prevent cross-contamination. Make sure that your product cannot be contaminated with bacteria of allergens! For raw products, use a different cutting board than for products prepared and ready for consumption. Pay close attention to your working method, especially when you are preparing an allergen-free product. And also consider the separation of waste from your production process.
9. Wash your hands thoroughly. WWash your hands regularly with soap and in any case if you have visited the toilet, worked with raw products or disposed of waste.
10. Make sure you have good personal hygiene. Wear your hair in a tail, for example, to prevent hair from ending up in your product. But also think about wearing clean work clothes, don't wear jewelry, make sure your nails are short, clean and unpainted and don't use too much perfume or aftershave...

These tips may look like much but make sure you include them in your daily routine, then it won't be so bad!