Quality Control

Higene Code

As per NVWA guidelines we wrote here a set of rules every cook must follow while cooking for HomeHandi. Customers are invited to check any of these aspects during the entire ordering process.



  • Only buy products that haven’t expired yet.
  • Make sure that the product you buy looks nice and fresh. Check whether the package is still intact.
  • Use a cool box/bag to transport cooled or frozen products
  • Products in your cart/shopping bag should be ordered as following: at the start dry food and non-perishable goods, then fresh fruit, vegetables, meat and fish, and only at the end of the frozen food. Plug them directly into the insulated bag or cooler.
  • Keep checking your suppliers day by day. Sometimes there can be ingredients which have passed their expiration date or quality can change over time.
  • Put cooled or frozen products in the fridge or freezer as soon as possible and take them out only when you need them.


Storing food

  • Keep checking expiration date of products you have. Remember that for some products the expiration date is no longer valid once the package is opened.
  • The fridge temperature should be below 7°C/44 F, freezer below -18°C/0 F
  • The temperature in the refrigerator is not the same everywhere. Adjust it by taking as reference the warmer place of your fridge.
  • Store products according to fridge temperatures. For example meat and fish belong to the coldest place (2° C), where the milk is 4-5° C.
  • Avoid cross-contamination. Different fridge for vegetables and non-vegetables can help
  • Try to make a clear distinction between food for catering and for yourself. Use different fridges for example or write the text ‘private’ on each product. You can also use different boxes/packets and label which is for private and which is for HomeHandi customer consumption.
  • Label all your food indicating date of storage, content of the box and ingredients used.
  • The refrigerator should be cleaned regularly with (hot) water and soap and disinfected if necessary.


Before cooking

  • Make sure your kitchen is clean. Clean your counter, cooking devices and other equipment, but also the kitchen rags, tea-towel and other towels. Replace your kitchen rag frequently.
  • Wash your hands before preparing and cooking with soap.
  • Never cook in loose clothes and if you have long hair, it is wise to bind it in a ponytail.
  • Cover wounds preferably with a striking relationship / patch. Remove any jewelry.
  • Don’t cook if you have stomach and / or intestinal problems.
  • Use the FIFO principle: First In, First Out. What you first purchased, you need to use at first.
  • Avoid frozen products or do your best to defrost in the fridge. If you want to defrost quickly, use the microwave or use plastic bags to defrost products in water. Never use hot water and don’t defrost at room temperature.


During cooking

  • Use separate cutting boards and equipment for preparing meat and vegetables, but also for raw and cooked products. This will prevent cross contamination.
  • Clean used equipment immediately after using with detergent or put them in the dishwasher. Clean kitchen surfaces after every stage of preparing your recipe. Try to ‘clean as you go’.
  • Wash the ingredients with water before using them especially food that will be eaten raw.
  • Food should be heated to at least 75°C/167F when you bake or cook (except for ‘rose’ dishes such as steak or salmon). Use a food thermometer.


Serving food (delivery or take-away)

  • Use HomeHandi branded package or make sure to use professional packaging that respect the environment.
  • If the meal is not served immediately after cooking make sure that the food is cooled down to 10°C or colder within 2 hours, then in 7°C as soon as possible. Cool the meal down to about 5°C above ambient temperature and place it well covered in the fridge to chill.
  • Clearly inform clients if the meals was prepared a while ago.


Cleaning after cooking

  • Throw your waste away in the right bins. Try separating waste as much as possible.
  • Clean your kitchen sink again the area is ready to be used again.



It is possible that the customers have food allergies and therefore you’re obligated to inform them about the allergens that you have used in the preparation of their dish. Consumers with an intolerance or allergy must avoid substances that cause allergy or intolerance. In European legislation there are 14 substances that are most involved in intolerance/allergic reaction:

  • cereals containing gluten (wheat (including spelled and khorasan wheat), rye, barley, oats or hybrids of these species)
  • shellfish
  • eggs
  • fish
  • groundnuts (peanuts)
  • soy
  • milk (including lactose)
  • nuts (almonds, hazelnuts, walnuts, pistachios)
  • celery
  • mustard
  • sesame
  • molluscs
  • lupines
  • sulfite

Since the presence of traces of an allergen may already be sufficient to cause a reaction, it is very important to know which allergens are present in your dish. Please read always the labels of the products you use. Also be aware of cross-contamination!