KHN launches updated Hygiene Code for the hospitality sector

Koninklijke Horeca Nederland (KHN) has today launched the updated Hygiene Code for the Hospitality Sector. The code has been approved by the Minister for Health, Welfare and Sport and provides the sector with up-to-date guidelines for working safely and hygienically. The new version will be available for purchase from 9 November 2026 via the KHN webshop and will officially come into force on 1 April 2027. This means that, from that date, the NVWA will carry out inspections based on the new code.

Preparing, storing and serving food safely: the Hygiene Code has been the sector’s guiding principle for many years. KHN has fully updated the code so that it aligns seamlessly with the latest legislation and day-to-day practice. From 1 April 2027, business owners will be required to operate in accordance with the new code, and the NVWA will also apply it during inspections.

New preparation techniques and clearer rules

The guidelines on allergens, refrigeration and storage, pest control and cleaning have been clarified, ensuring that business owners know exactly where they stand. New additions to the code include preparation techniques such as dry-ageing, fermentation, hot smoking and the use of home-grown ingredients from the vegetable garden. Provisions relating to medium-rare burgers and sous-vide cooking have also been further expanded.

The administrative burden is also being reduced. The requirement to record temperatures weekly upon receipt, storage and presentation is being abolished. For transport and delivery, recording is no longer required for journeys shorter than 30 minutes; for longer journeys, weekly recording remains in force. In addition, the shelf life will henceforth be calculated from the date of production, with two extra days at a maximum of 7°C or three extra days at a maximum of 4°C.