Terug naar Training

HACCP Certificate English (Course)

0% Voltooid
0/0 Stappen
  1. Introduction HACCP
    6 Onderwerpen
    |
    1 Toets
  2. 1. Demonstrable food safety practices
    2 Onderwerpen
    |
    1 Toets
  3. 2. Furnishing the business premises
    2 Onderwerpen
    |
    1 Toets
  4. 3. Personal hygiene
    2 Onderwerpen
    |
    1 Toets
  5. 4. Training and education
    2 Onderwerpen
    |
    1 Toets
  6. 5. H.A.C.C.P.
    4 Onderwerpen
    |
    1 Toets
  7. 6. Product Liability
    1 Onderwerp
    |
    1 Toets
  8. 7. Getting sick from food
    5 Onderwerpen
    |
    1 Toets
  9. 8. The CCPs in the hygiene code.
    1 Onderwerp
    |
    1 Toets
  10. 9. Temperature Control
    3 Onderwerpen
    |
    1 Toets
  11. 10. Working hygienically
    8 Onderwerpen
    |
    1 Toets
  12. 11. Cleaning
    4 Onderwerpen
    |
    1 Toets
  13. 12. Pest
    3 Onderwerpen
    |
    1 Toets
  14. 13. The hospitality industry hygiene code from 2016
    11 Onderwerpen
    |
    1 Toets

Toetsen

Les 1, Onderwerp 5
In uitvoering

Supervision in practice

Shirley 9 februari 2023
Les Voortgang
0% Voltooid

The Dutch government is responsible for supervising compliance with the hygiene codes. NVWA officials are constantly going into the country to monitor companies and institutions. As BOA, these inspectors have considerable investigative powers. For example, they can issue fines and, if necessary, even confiscate items. NVWA inspectors can visit your case solicited and unsolicited (after they have identified themselves with a badge, of course) and are completely free to check everything as they see fit. On the advice of the NVWA, the Public Prosecutor can also close a case for a period of, for example, 6 weeks. It is then up to the entrepreneur to implement necessary improvements. This all sounds quite strict, but in practice inspectors are usually treated fairly and supervised by the relevant manager or entrepreneur (also during unannounced visits).