Based on the Dutch hygiene code and Regulation (EC) 852/2004
Employees open a link, practise the hygiene code and take the test. No account, no evening class. Once they pass, the HACCP certificate is issued in their name straight away.
Hygiënecode · HACCP
Certificate of Completion
Hygiene Code & HACCP Training
Participant
Jan de Vries
Demonstrable proof of training in accordance with Regulation (EC) No 852/2004 on the hygiene of foodstuffs.
Certificate number
HACCP-2026-K7M4QX
Your result right after the exam. Your certificate ID arrives by email, use it to download the PDF.
The training follows the Dutch Hygiene Code, so during an NVWA inspection you can show your team is trained.
Hand out codes, see who is in progress or has passed, and download every certificate in one place.
From link to PDF
The employer pays for a package and gets a link to share by email, WhatsApp or the team chat.
The employee enters their name and chooses English or Dutch.
First questions with explanations. Then twenty exam questions in thirty minutes, pass mark 80%.
The PDF is ready right away. A copy stays in the employer’s dashboard.
Who it’s for
Anyone who prepares, stores or sells perishable food or drink. No prior training needed.
Kitchen, front of house and mise en place. The hygiene code as questions, not a separate textbook.
Volunteers behind the fryer start with the same link as permanent staff.
Anyone who serves or cools down meals should know the limits.
If you read English better than Dutch, simply take the test in English.
Hygiënecode · HACCP
Certificate of Completion
Hygiene Code & HACCP Training
Participant
Jan de Vries
Demonstrable proof of training in accordance with Regulation (EC) No 852/2004 on the hygiene of foodstuffs.
Certificate number
HACCP-2026-K7M4QX
The certificate
It’s ready the moment you pass the final test.
Exactly as your employer entered it in the invitation.
With a QR code linking to a public verification page.
Proof of training under Regulation (EC) No 852/2004.
Pricing
Everything is included: practice, exam, a retake if you fail and the certificate.
1 personal code
€19.95one-off
€19.95 per person
For the business owner, or your first employee.
10 personal codes
€69one-off
€6.90 per person
For a small kitchen, catering crew or canteen.
25 personal codes
€129one-off
€5.16 per person
For several locations, seasonal staff or a changing crew.
Peace of mind
If someone fails the exam, the seat goes back to the employer. Starting again costs nothing extra.
Every certificate has a unique number and a QR code that links to a public verification page.
The questions follow the Dutch Hygiene Code and Regulation (EC) 852/2004, with an explanation for every answer.
Pay once per seat via Stripe. No monthly fees and no hidden costs.
Updated October 2026
HACCP stands for Hazard Analysis and Critical Control Points. In the kitchen: you work out where food can become unsafe, and you monitor exactly those points. Not every task. But receiving goods, chilling, hot holding, the chopping board and the allergens on the menu.
The method is laid down in European rules. In the Netherlands, a hospitality business may follow the sector’s hygiene code instead of writing its own plan of dozens of pages. The NVWA checks whether you stick to it, and whether staff know the limits.
A personal HACCP certificate shows that one person has learned the basics and passed the test. Useful for a new job, and as proof when the inspector asks how the crew was instructed.
FAQ
Answers about the course, the certificate and what the law requires.
HACCP stands for Hazard Analysis and Critical Control Points. Put simply: you work out where food can become unsafe, and you monitor exactly those points. Think of the temperature when goods arrive, cooling down a pan of soup, or a chopping board that just had raw chicken on it.
A business that prepares, processes or sells food must work according to the HACCP principles. That is set out in Regulation (EC) No 852/2004. In Dutch hospitality you may use the sector’s hygiene code for this. Staff who handle food must be instructed. A course is the usual way to show that, including to the NVWA.
The law doesn’t require a personal diploma with a fixed name. But an employer must be able to show that people who handle food know the hygiene rules. That’s why restaurants, caterers and canteens nearly always ask for a certificate in your name. Our certificate shows your name and a number others can verify.
Most people finish in one sitting: first practice questions with explanations, then an exam of 20 questions in up to 30 minutes. You pass with 80 percent or more. Employees start from a link, on their phone, without their own account.
English and Dutch. The employee chooses the language when they open the link. The certificate is issued in the name they enter, in the language of the test.
There is no legal expiry date for a personal certificate. Many employers have staff redo the material when the hygiene code changes, or after a few years, so the knowledge doesn’t fade. If someone fails, the certificate seat goes back to the employer so they can start again.
No. HACCP is about food safety: temperatures, cleaning, cross-contamination and allergens. Social Hygiene (Sociale Hygiëne) is about serving alcohol. Many hospitality jobs in the Netherlands need both, but they are two separate certificates.
Most people finish the practice and the test within an afternoon. The seat stays with the employer, even if someone doesn’t pass the first time.