Getting a HACCP certificate: what is it and what does it cost?
In the Netherlands, a HACCP certificate is not legally required. What is required is working according to the HACCP principles, with your own food safety plan or an approved hygiene code (hygiënecode). The Dutch Chamber of Commerce (KVK ) states it plainly: you do not need a certificate or diploma. The NVWA (Dutch Food and Consumer Product Safety Authority) checks whether you apply HACCP, not whether you have a piece of paper.
Even so, many business owners search for a “HACCP certificate”. They usually mean one of four things: the legal HACCP obligation, a hygiene code, a course for staff, or a real certification such as ISO 22000. On this page we set them side by side, with what each one costs.
Short answer: for a restaurant, bakery or caterer that supplies consumers, a hygiene code plus proof that you follow it is enough. You only need a certificate when a customer or client asks for one.
What do people mean by a HACCP certificate?
The term is used for several different things. This table shows what is mandatory and what is not.
| What | What it is | Mandatory? | Who checks it? |
|---|---|---|---|
| HACCP obligation | Working according to the 7 HACCP principles | Yes, for every food business | NVWA |
| Hygiene code | A ready-made HACCP plan for your sector | No, an alternative to your own plan | NVWA |
| HACCP course or diploma | Training for staff | No as a diploma, but hygiene training is required | NVWA checks knowledge on the floor |
| HACCP certificate from a certification body | External audit of your HACCP system | No | Certification body |
| ISO 22000, FSSC 22000, BRCGS | Complete food safety system with audit | No, often a customer requirement | Accredited certification body |
Is a HACCP certificate mandatory?
No. The obligation is in Article 5 of Regulation (EC) No 852/2004 . You must introduce “one or more permanent procedures” based on the HACCP principles. A certificate is not required anywhere in it.
You do need to be able to show that you do it. That means a plan or hygiene code, records of your measurements, and staff who know what to do. For what the inspector specifically checks, read NVWA inspection of HACCP.
HACCP diploma or course for staff
A HACCP diploma is not a legal requirement. However, Annex II, Chapter XII of the hygiene regulation states that everyone who works with food must be trained in hygiene. Whoever writes or maintains the HACCP plan must have training in the HACCP principles.
You choose how to arrange that training. An internal instruction with a signature list may be enough. An external course or e-learning makes it easier to demonstrate.
| Role | What that person must know | Example of evidence |
|---|---|---|
| Kitchen staff, sales staff | Hand hygiene, cold storage temperatures, allergens | Completed instruction list, signed |
| Chef or manager | Critical points, corrective actions | Course certificate or internal training |
| Person who writes the HACCP plan | The 7 principles, hazard analysis | Course certificate on HACCP principles |
Do not confuse the HACCP diploma with the Sociale Hygiëne diploma (Dutch social hygiene certificate for alcohol sales). The latter covers the sale of alcohol and has nothing to do with food safety.
When is a HACCP certificate useful?
A certificate gives a third party assurance. That is useful if you supply other businesses. Think of a caterer that supplies a care institution, or a small producer that wants to get into a wholesaler.
In that case, first ask which certificate the customer actually accepts. Some certification bodies offer a HACCP certificate based on the Codex principles. Retail and industry usually ask for a scheme with broader recognition, such as ISO 22000, FSSC 22000 or BRCGS.
The former Dutch HACCP certification scheme ended on 1 January 2021. So when you are offered a certificate, always check under which accreditation it falls. For how this works, read checking a certificate.
What does a HACCP certificate cost?
There is no fixed price. The costs depend on the route you choose. This table lists the cost items, with only the amounts that are publicly known.
| Cost item | Indication | Explanation |
|---|---|---|
| Registration with the NVWA | Free | Mandatory for every food business, through MijnNVWA |
| Hospitality hygiene code (KHN) | €30 (members) or €50 (non-members), excl. VAT | Price according to KHN , October 2026 |
| Having your own HACCP plan written | Quote per consultant | Depends on the number of products and process steps |
| HACCP course for staff | Quote per provider | In a classroom, e-learning or in-house |
| Inspection or advisory firm | Own rates per firm | Optional; may lead to fewer NVWA visits |
| HACCP certificate from a certification body | Quote per body | Audit, certificate and annual inspection |
| ISO 22000 or FSSC 22000 | Much higher than HACCP alone | See costs of ISO 22000 |
For a small hospitality business, the fixed costs are therefore limited to the hygiene code, possibly a course, and your own time. The real investment lies in measuring and recording every day.
How to arrange HACCP without a certificate
Most small businesses need five steps. With these you comply with the law and are ready for an inspection.
- Register your business with the NVWA through MijnNVWA . This is separate from your KVK registration.
- Choose the hygiene code for your sector, or write your own plan based on the 7 HACCP principles.
- Record your critical points and set a critical limit for each one. The HACCP plan example shows what this looks like.
- Instruct your staff and record who has received which instruction.
- Record your measurements and check every month that everything is filled in. Use the HACCP checklist for this.
Frequently asked questions about the HACCP certificate
How long is a HACCP certificate valid?
With certification bodies, a certificate is usually valid for three years, with annual surveillance audits. The legal HACCP obligation has no period of validity: you must always comply.
Can I get a HACCP certificate online?
You can get a course certificate online. That is proof of training, not certification of your business. The NVWA looks at what happens in your kitchen.
Does the NVWA ask for a HACCP certificate?
No. The inspector asks for your plan or hygiene code, your records and the knowledge of your staff.