With a market value of €77 billion, the Netherlands’ food industry is a lucrative sector for foreign investors. Changes in local consumer preferences and an increase in expat populations have led to a surge in the popularity of Middle Eastern cuisine. But it isn’t just expats. There are few authentic Middle Eastern options for locals and tourists alike, even in some of the bigger cities. Capitalizing on this opportunity and establishing a food business in the Netherlands requires understanding and compliance with various Dutch regulations.
In this guide, we provide a complete checklist for launching a successful food or hotel, restaurant, or café (HORECA) business in the Netherlands.
Set up requirements
Before opening the doors, you must obtain all the necessary permits, which we’ve simplified into an easy-to-follow flowchart.
Halal certification
For halal food businesses, establishing trust with consumers begins with transparency. Certifications from approved bodies and establishing a relationship with a trustworthy halal supplier early on are key. Any food company seeking halal certification must enter into a contract with an EU-recognized body for halal certification, such as the Halal Feed and Food Inspection Authority (HFFIA) or Halal Correct. These agencies certify that all foodstuffs comply with both Islamic food preparation and EU food standards.Something to bear in mind is that consumers often perceive halal products from abroad as more trustworthy. For instance, the Lebanese chain Farooj Al Abdallah will never use chicken from outside their own farms. This adherence to high standards creates trust among target audiences.Food safety and hygiene
To pass the mandatory Dutch food safety inspection, your business must implement a Hazard Analysis Critical Control Point (HACCP) plan or utilize a hygiene code endorsed for your particular industry, as well as meet the following requirements:Personal hygiene: All staff must undergo certified hygiene training before handling food. Staff must also be well-trained in matters of personal hygiene, including hand washing, hair restraint, and wearing gloves when required.Food handling and storage: Food should be stored correctly, particularly perishable items, at the appropriate temperature in a clean and dark environment (usually between 0°C and +4°C for perishables).Pest control: Implement effective pest control procedures to prevent and manage pest infestations. This is a prerequisite for HACCP certification.Allergen control: Be aware of the 14 major allergens and provide detailed allergen information on your menu, particularly for loose foods.Cleaning and sanitizing: Cleaning and sanitizing are a must for all equipment, utensils, and food-contact surfaces.Waste management: Properly storing and disposing of waste to prevent contamination.Water safety: You must be able to supply drinkable hot and cold water.Emergency preparedness: Have clear evacuation procedures in place and conduct fire drills at regularintervals.Health inspections
The pre-opening inspection by the NVWA will verify whether the following critical areas are met:(1) Approved pest control systems.(2) Documented waste disposal contracts.(3) Surface sanitation standards by EU regulations.Periodic inspections by the NVW may occur without prior warning.Additional considerations- Obtain adequate insurance for your business.
- Maintain an accurate record of food safety procedures, supplier information, and product traceability.
The operational setup for your Dutch food business
Setting up a food business in the Netherlands requires planning related to both equipment and staffing, as well as consideration of other factors. When it comes to kitchen essentials, key suppliers to consider for comparison may include HorecaTotaal, Makro Horeca, and Kramp.- Minimum startup costs between €10,000 – €30,000 should be considered for commercial refrigeration, cooking stations, and food prep surfaces, which meet the sanitation requirements as outlined by the NVWA.
- Regarding staffing, all food handlers undergo Basic Hygiene certification (Levels 1 or 2), allergen awareness training for unpackaged foods, and HACCP training for managers in their respective roles, with costs ranging from an average of €225 to €350 per employee.
Starting a food business in the Netherlands?
Our knowledge of the rules, culture, and practices is extensive. Our team takes care of everything, from understanding the market and financial considerations to administrative burdens. Take a look at our guide on starting a business in the Netherlands or arrange a free, no-obligation consultation, and we’ll advise how we can assist.Frequently Asked Questions (FAQ)
What special permits are needed to start an activity related to food in the Netherlands?
Some of the main permits include business registration with the KVK, getting an environment and planning permit, a catering establishment permit (horecavergunning), and registration from the NVWA. Depending on the nature of your activity, additional permits may also be required, including an alcohol license, terrace permit, fire safety permit, and requirements for waste/environmental compliance.
How can I obtain Halal certification for my food business in the Netherlands?
The food business owner in the Netherlands must contract a Halal certification body recognized at the EU level (like HFFIA or Halal Correct), which will assure bona fide test or inspection in both Islamic food preparation standards and EU food regulations. Partnering with a reliable Halal supplier is a wise decision from the outset to create consumer confidence in the food chain.
What are the major food safety requirements that the NVWA applies?
An HACCP plan or an approved hygiene code must be implemented, encompassing strict personal hygiene training, proper food storage temperatures, effective pest control, allergen information, detailed cleaning protocols, efficient waste management, and protocols for addressing water safety incidents. Before the shop opens, NVWA conducts inspections. Inspectors also conduct spot checks at other times at fairs to inspect the implementation of pest control, waste contracts, and sanitation.
