Baking Regulations in Netherlands
Regulated by Nederlandse Voedsel- en Warenautoriteit (NVWA)
The Netherlands regulates all food businesses through the NVWA, which enforces EU food safety regulations. Every food business — from home kitchens to commercial bakeries — must register with the KvK (Chamber of Commerce) and notify the NVWA. The Dutch system is straightforward and consistent across all scales, with a strong emphasis on food safety management through recognized hygiene codes (hygienecodes). The KOR scheme provides VAT exemption for small businesses.
Last verified: April 2026
| Registration Required | Yes — All bakeries: register with KvK (75 EUR one-time) and notify NVWA online (free). Register with Belastingdienst for tax. Commercial bakeries: additionally need municipal permits, premises approval, and compliance with building and environmental regulations. Small businesses under 20,000 EUR turnover can use the KOR VAT exemption. |
| Sales Limit | No cottage food sales limit. KOR (kleineondernemersregeling) exempts businesses under 20,000 EUR/year from BTW (VAT). No limit for commercial bakeries. |
| Inspection Required | Yes — Home bakers: NVWA may conduct unannounced inspections on a risk-based schedule. Commercial bakeries: more frequent inspections covering premises, hygiene code compliance, allergen management, traceability, labeling, and staff training. Non-compliance can result in warnings, fines, or closure orders. |
| Insurance Required | No — Aansprakelijkheidsverzekering is not legally mandatory but strongly recommended. Markets require proof of insurance. Commercial bakeries should carry professional liability, product liability, and premises insurance. Basic policies start at 100-200 EUR/year for home bakers; more for commercial operations. |
| Online Sales | Allowed — Online sales are fully permitted for all bakery types. Comply with Dutch distance selling regulations, display KvK number, provide allergen and ingredient information before purchase. 14-day cooling-off period for non-perishable goods. |
| Certification | No mandatory formal food safety certification, but all bakeries must demonstrate knowledge through following a recognized hygienecode. Commercial bakeries: staff should complete food safety courses. GFSI-benchmarked certifications (BRC, IFS) may be required for supermarket supply. |
Key Rules & Requirements
KvK registration required
All food businesses must register with the KvK (one-time fee of approximately 75 EUR). This gives you a KvK number required for all business operations.
NVWA notification
Notify the NVWA before starting any food business. This applies to home bakers and commercial bakeries equally. Notification is free and done online.
EU food hygiene compliance (EC 852/2004)
All food premises must meet EU hygiene standards. Home kitchens need basic compliance; commercial bakeries need full premises standards with proper ventilation, equipment, and staff facilities.
Hygienecode (Hygiene Code)
All food businesses must follow a recognized hygienecode. This serves as your HACCP-based food safety system. Commercial bakeries use sector-specific codes with comprehensive documentation.
Allergen declaration (EU FIC 1169/2011)
Full allergen information for the 14 EU-recognized allergens must be provided. Written allergen information must be available at the point of sale for all bakery types.
Commercial premises and bakery standards
Commercial bakeries need premises with proper zoning (bestemmingsplan), building permits, commercial-grade ventilation, and compliance with Activiteitenbesluit for environmental regulations (noise, waste, emissions).
Commonly Allowed Products
- Home bakers: taarten, koekjes, brood, gebak, jams (shelf-stable)
- Commercial bakeries: full range including cream pastries, fresh bread, and perishable items
- Wholesale products for supermarkets, restaurants, and food service (commercial bakeries)
Typically Restricted Products
- Raw milk products without proper licensing
- Meat products (requires separate NVWA authorization)
- Home-preserved low-acid foods without proper equipment
Labeling Requirements
- Product name in Dutch
- Full ingredients list with 14 EU allergens highlighted
- Net quantity in metric units
- Best before (THT) or use-by (TGT) date
- Name and address of the producer with KvK number
Where You Can Sell
- Markten (local markets and farmers markets)
- Online sales via own website or platforms
- Direct sales from home
- Retail bakery shop (bakkerij)
- Wholesale to local shops, delicatessens, and supermarkets
- Catering and institutional supply
- Export within the EU
Frequently Asked Questions
How do I start a bakery in the Netherlands?â–¾
Register with KvK (75 EUR), notify the NVWA online (free), and register with Belastingdienst. For a home bakery, follow a recognized hygienecode. For a commercial bakery, you also need premises approval, building permits, and environmental compliance. The process is relatively straightforward.
What is the KOR and how does it help small bakers?â–¾
The KOR (kleineondernemersregeling) exempts businesses with turnover below 20,000 EUR from charging BTW (VAT). This simplifies administration and makes products more price-competitive. You cannot deduct BTW on purchases under this scheme.
What do I need for a commercial bakery premises?â–¾
You need premises with appropriate zoning (bestemmingsplan), building permits, commercial ventilation and extraction, proper flooring and surfaces, staff facilities, and compliance with the Activiteitenbesluit for environmental regulations. Your local municipality (gemeente) handles permits.
Official Government Resources
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