AGF Self-Checking Guide version 6: the main changes

AGF Self-Checking Guide version 6: the main changes

A Self-Checking Guide is a sector guide that safeguards food safety, hygiene and traceability. For the potatoes, vegetables and fruit (AGF) sector, this guide is officially known as guide G-014. Version 6 of the guide was validated at the end of 2024. Shortly afterwards, in early 2025, the guide was also approved.

Version 6 introduces new obligations and clarifications. Below is a structured overview of the changes, indicating the relevant sections of the guide.

Processing definitions and notification obligation (FASFC)

There is a clearer definition of the ‘processing’ of AGF products. This also comes with a notification obligation to the FASFC. 

The updated guide states explicitly which operations constitute ‘non-significant changes’ to the product and which actions do count as ‘processing’. In the latter case, you must submit a separate notification as a processor to the FASFC.

These small-scale operations are niet longer regarded as significant processing:

• Removing rotten or mouldy specimens
• Trimming leek roots
• Removing the outer leaves (e.g. from lettuce or chicory)
• Cutting off the leaves on carrots

These operations do not change the product and therefore fall under normal trading activities. No additional declaration is required for these.

More intensive operations must wel be reported to the FASFC. The chapter on scope and definitions explains that these significant operations fall under ‘manufacture of products of plant origin’:

• Peeling potatoes
• Cutting into pieces (e.g. leeks into rings, cabbage or melon into segments, lettuce)

The clarification in version 6 aligns with the frequently asked questions. It gives operators guidance on when they must register their activities as ‘processing’. In short, the introductory section and definitions of the guide now clearly establish which operations fall under ‘trade’ alone and which fall under ‘processing’.

Water reuse and sustainability aspects

In the context of food safety and environmental care, version 6 places a new focus on sustainable water use, particularly through the reuse of process water.

The ‘water management’ section of the guide has been thoroughly reworked and updated at the FASFC's request. This brings the content in line with the most recent legislation and insights. Specifically, criteria and guidelines for water reuse have been included in the relevant chapter (under the hygiene and infrastructure requirements). 

Companies that recycle water when washing or rinsing vegetables and fruit must now pay attention to water quality during reuse (for example, preventing residues or microbial contamination).

Certain residues (e.g. chlorine products) can accumulate in wash water during reuse. Control measures are now required, such as monitoring the level of chlorates in the circulation water or end product.

Version 6 stipulates that reused washing and rinsing water must meet high quality standards, preferably drinking water quality standards. An appropriate frequency of renewal and treatment is needed to manage risks.

These new guidelines promote sustainability through water savings and circular use, without compromising food safety.

In addition to water reuse, the guide also pays attention to broader sustainability aspects, such as the careful management of resources en waste streams in line with the EU's ‘Farm to Fork’ objectives.

These clarifications in the ‘water management’ section of the guide help companies implement sustainable processes safely. 

Authorisation requirements for certain activities

Mainly for the activity of ‘sorting and packing potatoes’ , the authorisation requirements change in version 6. 

Previously, it was unclear whether separate FASFC activities were required for companies that sort/grade and pack consumption potatoes. The new guide states that no separate FASFC activity is needed for ‘preparers/packers of potatoes’. These operators now fall under the existing category of ‘wholesale of vegetables and fruit’.

In practice, this means that companies that sort, grade and immediately pack potatoes for consumption do not need a separate activity as a ‘potato preparer’, but do need an authorisation as a ‘wholesaler of vegetables and fruit’. Sorting and (immediate) packing are now considered implicit parts of the wholesale activity in AGF.

This also means that a separate site or warehouse where potatoes from various growers are sorted and packed must operate under a wholesale licence. These adjustments to the guide ensure that all operators know which recognition or authorisation is required for their activities. They align with the current FASFC classification, in which the separate category of ‘potato preparer/seller’ has been abolished.

Other content and structural changes

1. Integration of generic modules and new legislation

The guide has been further aligned with the amended legislation and FASFC guidelines since version 5. For instance, the guide takes account of the new EU obligations regarding food safety culture, which was added to the basic rules in 2021. Version 6 now places stronger emphasis on the need for a corporate culture around food safety (management commitment, training, continuous improvement). This corresponds to the inserted chapter XIbis of EU Regulation 852/2004. 

In addition, the general provisions have been updated for new EU regulations and guidance documents where relevant. Outdated references have been deleted or replaced (e.g. earlier references to repealed national Royal Decrees were already removed in version 5 and remain absent in version 6).

2. Environmental hygiene and Listeria control

Version 6 pays extra attention to controlling environmental pathogens in processing areas (such as Listeria monocytogenes). 

The guide includes, or refers to, the new generic module ‘environmental pathogens’ (GM4). This means that companies producing fresh, ready-to-eat vegetable and fruit products must implement an appropriate environmental monitoring programme . 

This includes preventive measures (good cleaning and disinfection practices) and a plan for routine checks of the production environment for any presence of Listeria. Version 6 formalises this expectation, so that producers of, for example, cut salads or fresh juices comply with the recent microbiological criteria and verification requirements.

3. Revised structure and tools

The general structure of the guide has been retained, but version 6 is more readable and consistent. For instance, the checklists and concordance tables have been updated so that they fully align with the generic FASFC checklist for self-checking. The guide is also more compact and clearer. The emphasis is on an integrated hazard analysis per process step.

The new content has been incorporated in a logical way. The water reuse guidelines are included in the hygiene chapter on utilities, and environmental monitoring has been added as an additional section for companies to which it applies.

Version 6 of the AGF Self-Checking Guide is an up-to-date and complete document for food safety in the sector. The guide contains new obligations and clarifications regarding process definitions, sustainable water and resource use, legal authorisations and other minor updates.

These changes have been implemented in the relevant chapters so that operators in the potato, vegetable and fruit sector know clearly which rules apply and how they can comply with them in their self-checking system. Official sources (such as FASFC FAQs and documentation) confirm these changes and underline that version 6 brings the sector guide up to date with current legislation and best practices.