The regulatory framework in Belgium

In Belgium, food chain safety is overseen by the FASFC (Federal Agency for the Safety of the Food Chain), known in French as the AFSCA and in Dutch as the FAVV.

Any business that handles, stores, processes, or sells foodstuffs is required to comply with the HACCP system. This includes supermarkets, butcher shops, bakeries, restaurants, caterers, logistics warehouses, and food-processing industries.

What the law requires

Regulation (EC) No 852/2004

This European regulation, applicable in Belgium, sets out the general hygiene rules for foodstuffs. It requires, among other things:

  • Maintaining the cold chain at prescribed temperatures
  • Regular maintenance of installations and equipment
  • Implementation of self-checking procedures based on HACCP principles
  • Documentation and traceability of measures taken

The Royal Decree of 14 November 2003

This decree specifies the self-checking requirements in Belgium. It requires:

  • Identification of hazards associated with installations (including refrigeration)
  • Definition of Critical Control Points (CCPs)
  • Establishment of critical limits for each CCP
  • Implementation of monitoring procedures
  • Documentation of all corrective measures

Sector-specific self-checking guides

The FASFC validates self-checking guides by sector (retail, hospitality, food industry). These guides detail good practices regarding:

  • Storage temperatures
  • Cleaning frequency for refrigeration systems
  • Approved cleaning products
  • Verification procedures

HACCP control points related to refrigeration

Refrigeration systems are CCPs (Critical Control Points) in the HACCP system. The following points are systematically checked:

Storage temperatures

  • Refrigeration: between 0 °C and 7 °C depending on the product
  • Freezing: -18 °C or below
  • Continuous recording recommended (sensors with history)

Equipment cleanliness

  • Evaporators free from mould and organic deposits
  • Condensate trays clean and functional
  • Door seals in good condition
  • Floors and walls of cold rooms clean

Documentation

  • Signed and dated cleaning records
  • Intervention reports from service providers
  • Temperature log
  • Technical data sheets for cleaning products used

Penalties for non-compliance

The FASFC carries out regular and unannounced inspections. In the event of non-compliance:

  • Warning: for minor shortcomings, with a deadline to rectify
  • Official report: for more serious offences
  • Temporary closure: if food safety is directly at risk
  • Administrative fines: the amount of which varies according to severity

How Sefibel helps you stay compliant

Our interventions are designed to meet HACCP requirements:

  • Food-grade approved products: all the products we use are suitable for food contact
  • Detailed intervention report: before/after photos, products used, technical observations
  • Preventive planning: we draw up a maintenance schedule tailored to your business
  • HACCP-trained technicians: our team understands the specific regulatory requirements for each sector

In the event of a FASFC inspection, our intervention reports serve as proof of compliance in your self-checking file.