Most FASFC inspections are not announced in advance. Good preparation ensures that an unexpected visit remains a formality rather than a risk.
How does an FASFC inspection work?
Every business in the food chain is inspected by the FASFC at a predetermined frequency. During an inspection, the inspector uses one or more checklists to assess all inspection points objectively. Each inspection point is weighted, and the checklists are freely available on the FASFC website. This means you know in advance exactly what will be inspected.
Under the new inspection method, introduced gradually between 2021 and 2024 and now applicable to all sectors (including hospitality), the FASFC works with two types of scope:
- The basic scope: a fixed checklist covering the key inspection points for your sector, checked at every visit.
- Thematic scopes: additional inspection points on a specific topic, used at a set frequency or following a trigger. Such a trigger may be, for example, the presence of a certain type of product, whether or not you have a validated self-checking system, or a non-conformity in another checklist.
What happens after an unfavourable result?
The final result of an inspection is either compliant (favourable, with or without remarks) or non-compliant (unfavourable). Afterwards, you can comment on the findings and have your comments included in the official inspection report. An unfavourable result always leads to measures:
- from a warning to an official report (PV),
- seizure of products,
- a temporary closure or,
- as a last resort, withdrawal of an approval or authorisation.
This is followed by a paid follow-up inspection, until everything is in order. For businesses in the B2C sector, such as hospitality and shops, the FASFC also publishes a score based on the inspection results.
Received an official report (PV)? Then also read our page on support following an FASFC official report.
How to prepare your business
- Know your checklists. Look up the checklists that apply to your registered activities on the FASFC website and go through them critically, ideally with a fresh, external perspective.
- Keep your self-checking system/HACCP file up to date. It is usually the first thing an inspector asks for: does it still match your current processes and raw materials?
- Make sure your records and traceability are in order. Goods-in and dispatch records, temperature logs, cleaning schedules: everything must be consistent and complete.
- Train your staff. Everyone on the floor must know what to do during an unannounced visit and where the necessary documents are kept.
- Carry out an internal audit yourself at regular intervals. That way you identify deviations before the inspector does.
How AMNorman helps you
Our Normanists carry out an on-site pre-inspection (mock audit) based on the same FASFC checklists. They map out deviations and help you resolve them and fine-tune your self-checking system before a real inspector arrives. Want to go further? We also support you in validating your self-checking system: read more about self-checking guides and the Smiley. We also stand by you after an unfavourable report or a PV.
Frequently asked questions
Are FASFC inspections announced in advance?
Usually not. That is why it is important that your self-checking system, records and documents are always in order, not just when you expect an inspection.
Can I consult the FASFC checklists in advance?
Yes. The inspection checklists are freely available on the FASFC website. You will find the inspection points that apply to your activities, together with their weighting.
What happens after an unfavourable FASFC inspection?
An unfavourable result always leads to measures, from a warning to an official report (PV), seizure or temporary closure. This is followed by a paid follow-up inspection, until everything is in order.
What is a pre-inspection or mock audit?
A trial inspection carried out by an external expert, based on the same checklists as the FASFC. This way you know the deviations and can resolve them before an inspector arrives.
