What is self-checking?
All companies active in the food chain are legally obliged to have a self-checking system (SAC), which must be based on the HACCP-principles (Hazard Analysis and Critical Control Points). This self-checking principle is included in the Royal Decree of 14 November 2003.
Self-checking comprises all measures taken by companies to ensure that their products in all stages of production, processing and distribution meet the legal requirements with regard to food safety, quality of the products and traceability, as well as the supervision of effective compliance with these requirements.
To this end, companies can use the sectoral self-checking guide approved by the FASFC (Federal Agency for the Safety of the Food Chain). This guide is an important tool for the development and implementation of a company's own self-checking system.
Self-checking Guide for the bakery sector
The first self-checking guide for the bakery sector (G-026) was validated by the FASFC in September 2008.
A second version of this guide for bakery and pastry was approved on 18 June 2013. Afterwards, the guide was taken over by the FASFC. The latest version is available on the website of the FASFC.