NVWA inspection of HACCP: what does the inspector look at?
During an NVWA inspection of HACCP, the inspector checks whether you have a food safety plan or a hygiene code, whether you work according to it, and whether you can show this with records. They also check the kitchen itself: temperatures, cleaning, pests, dates and allergen information. Inspections in hospitality, craft and retail are unannounced, as stated on the NVWA inspections page .
In addition to inspections, the NVWA also carries out audits. These are announced in advance and look in more depth at your plan and how well you follow it. The NVWA publishes the outcomes of inspections in hospitality, craft and retail on the public inspection results website. Do you want to prepare? Then go through the HACCP checklist first.
The NVWA only contacts you by letter or email, at the address you have registered. Not by WhatsApp or phone. If you receive such a message, be alert to fraud.
How does an NVWA inspection work?
An inspection usually follows the same pattern. You must cooperate, even if the timing is inconvenient.
The inspector arrives
The inspector shows their identification and checks your Chamber of Commerce (KVK) details. They then explain how the inspection will proceed.
Walk through the kitchen and storage
The inspector looks at the rooms, measures temperatures, and checks cleaning, pests and product dates. Sometimes they take samples with them.
Documents and records
They ask for your hygiene code or HACCP plan and for the completed record lists.
Questions for staff
For example, the inspector asks staff about allergens or about what they do when a cold unit is too warm.
Letter with the outcome
If there are breaches, you receive a letter. It states what went wrong, what you must improve and whether the NVWA will return.
What does the NVWA inspector check for HACCP?
The NVWA names the following topics itself. For each topic, we have listed what you can show.
| Topic | What the inspector looks at | What you show |
|---|---|---|
| Food safety plan | Hygiene code or approved own HACCP plan | The code or plan, current version |
| Cleaning | Is the kitchen clean, and can walls, floors and ceilings be cleaned properly? | A clean space, cleaning plan |
| Pests | Cracks and gaps where pests can get in | Sealed seams, possibly a contract with a pest controller |
| Cleaning agents | Are suitable agents and materials available? | Stock, separate storage away from food |
| Temperatures | Cold storage, bain-maries and hot-holding cabinets | Correct temperature, completed lists |
| Core thermometer | Is there a digital core thermometer? | Working thermometer, calibration list |
| Dates | Date coding on products in the cold store | A label with a date on every product you make yourself |
| Samples | Bacteria, contamination and hygienic working | Heated products can be sampled |
| Allergens | Staff knowledge and information given to guests | Allergen card, information on the menu |
At butchers, poulterers, fish specialist shops and meat and fish processors, the NVWA also takes swabs from worktops to test for harmful bacteria such as Salmonella and Listeria. This is set out on the NVWA page checks for harmful bacteria .
Which HACCP documents does the NVWA want to see?
You do not need a folder full of paper. Make sure you can find these documents within a few minutes.
| Document | Why |
|---|---|
| Hygiene code or own HACCP plan | Proof that you have a food safety plan |
| Temperature records | Proof that you monitor cooling and heating |
| Goods-in checks | Proof that you check chilled deliveries |
| Cleaning plan and sign-off list | Proof that cleaning happens structurally |
| Allergen information per dish | Proof that you can inform guests correctly |
| Staff instruction list | Proof that staff have been trained |
| NVWA registration | Every location must be registered through MijnNVWA |
You can see how these documents fit together in the HACCP plan example.
What happens after a breach?
For breaches, the NVWA can issue an official warning or impose a fine. You always receive a letter listing the breaches, the points to improve and whether there will be a re-inspection. If you do not register, you can also receive a warning or a fine.
The amount of fines is not listed on the NVWA inspection pages. So do not rely on amounts you find online. Check what your own letter says.
A completed temperature list with the same exact values over and over raises questions. An honest list with a deviation and a recorded action shows that your system works.
What is enhanced supervision at the NVWA?
Enhanced supervision (verscherpt toezicht) is a stricter regime for businesses that repeatedly break the rules. It applies if the NVWA finds serious breaches three times or more within two years, each time with a report of findings.
You are then given a choice first. You bring in an adviser recognised by the NVWA, who helps you resolve the breaches. You pay those costs yourself. If the re-inspection afterwards is in order, you avoid enhanced supervision. If that does not work, additional inspections and measures follow, up to and including temporary closure. The details are on the NVWA page enhanced supervision .
Fewer NVWA checks through the Food Safety Checkpoint
Through the Checkpunt Voedselveiligheid (Food Safety Checkpoint) programme, the NVWA works together with inspection and advisory bodies. If such a body shows, after at least two inspections, that your business complies with the rules, the NVWA visits less often. Only after a complaint or for a random check.
Conditions include: you work with an approved food safety plan, you do not have EC approval (EG-erkenning), and you supply more than half of your products directly to consumers. Each body has its own rates. You can find more information at the NVWA under inspection or advisory body .
Frequently asked questions about the NVWA inspection
How often does the NVWA visit?
There is no fixed number. Supervision is risk-based: businesses with greater risks or more breaches receive more visits.
Can I refuse or postpone an inspection?
No. You must cooperate, even at a busy moment.
Does the NVWA also inspect certified businesses?
Yes. A certificate such as ISO 22000 or FSSC 22000 does not replace NVWA supervision. The NVWA checks the legal requirements, and the certification body checks the requirements of the scheme.
During an inspection, the inspector also asks how long you keep your records. The retention period and what you keep are set out on how long to keep HACCP records. For a change to your plan that the inspector wants to see, read when to update your HACCP plan.