IFS Cash & Carry

IFS Cash & CarryWholesale

© IFS, February 2010

Version 1February 2010

Standard for AuditingCash & Carry markets andWholesalers

GERMANY | BERLINIFS Management GmbHAmWeidendamm 1AD-10117 BerlinPhone: +49(0)3072625074Fax: +49(0)3072625079E-Mail: [email protected]

FRANCE | PARISIFS Office ParisFCD12, rue EulerF-75008 ParisPhone: +33(0)144439916Fax: +33(0)147205353E-Mail: [email protected]

ITALY | MILANIFS Office MilanFederdistribuzioneVia Albricci 8I-20122 MilanoPhone: +39(0)289075150Fax: +39(0)26551169E-Mail: [email protected]

POLAND |WARSAWIFS Office Central & Eastern Europeul. Serwituty 25PL-02-233WarsawPhone: +48601957701E-Mail: [email protected]

BRAZIL | DOURADOSRepresentante IFS BrasilCaroline NowakBR-79824 Dourados, MSPhone: +55(67)81514560E-Mail: [email protected]

CHINA | HEFEIStarFarmRoom 2301, C building,Fortune Plaza No. 278 Suixi Road, 230041,Hefei, Anhui, ChinaPhone: +86(0)5515666069Fax: +86(0)5515681376E-Mail: [email protected]

[email protected]

USA | ST. LOUISIFS North America1610 Des Peres Road, Suite 150USA-St. Louis, MO 63131Phone: +13146864610Fax: +13146864602E-Mail: [email protected]

CONTACT DETAILS OFTHE IFS OFFICESThe IFS publishes information, opinions and bulletins to its best knowledge, but cannottake any responsibility for any mistakes, omissions or possibly misleading information inits publications, especially in this document.

The Standard owner of the present document is:

IFS Management GmbHAmWeidendamm 1A10117 BerlinGermany

Managing Director: StephanTrompAG Charlottenburg HRB 136333 BVAT-N°: DE278799213

Bank: Berliner SparkasseBank code number: 10050000Account number: 190029765IBAN number: DE96100500000190029765BIC-/Swift-Code: BE LA DE BE

All rights reserved. All publications are protected under international copyright laws.With-out the expressed written consent of the IFS Standard owner any kind of unauthorised useis prohibited and subject to legal action.This also applies to the reproduction with a photo-copier, the inclusion into an electronic database/software, or the reproduction on CD-Rom.No translation may be made without official permission by the IFS Standard owner.

The IFS Cash & Carry/Wholesale is available online via:www.ifs-certification.com

Or by Mail, Fax and E-mail:IFS Management GmbHAmWeidendamm 1A10117 BerlinGermany

Phone: +49-(0)30-726250-74Fax: +49-(0)30-726250-79E-Mail: [email protected]





IFS Cash & Carry/Wholesale 3

ACKNOWLEDGEMENTS

The IFS would like to thank to all participants who responded to the global questionnairesurvey carried out in 2006, which was the basis for the development and improvement of thenew version of the IFS Food Standard.Your input and opinions were a big support to the IFS.We appreciate the time you have taken to positively respond to the questionnaire.

The IFS is grateful to the members of the IFSWorking Group and the associated sub-workinggroups, as well as the review committee who prepared the existing document.

Members of the IFSWorking Group

Andrea Artoni CONAD, on behalf of ANCD (Associazone Nazionale Cooperative tra Dettaglianti), ItalyRosanna Casciano CONAD, on behalf of ANCD (Associazone Nazionale Cooperative tra Dettaglianti), ItalyYvan Chamielec EMC Distribution – Groupe Casino, FranceRoberta Denatale Auchan, on behalf of Federdistribuzione, ItalyGianni di Falco Federdistribuzione, ItalienAntonella Donato COOP, on behalf of ANCC (Associazione Nazionale Cooperative Consumatori), ItalyGerald Erbach Metro Cash & Carry International GmbH, GermanyIsabelle Formaux/Luc Horemans Scamark – Groupement Leclerc, FranceCécile Gillard Kaplan Groupe Carrefour, FranceAnnegret Karsch-Keller KauflandWarenhandel GmbH & Co. KG, GermanyMarguerite Knefel Système U, FranceJan Kranghand Metro AG, GermanyLaurence Manuel Provera Alimentaire, FranceDr. Angela Moritz REWE Group, REWE-Zentral-AG, GermanyHorst Röser COOP, SwitzerlandSergio Stagni COOP, on behalf of ANCC (Associazione Nazionale Cooperative Consumatori), ItalyBéatriceThiriet Auchan, FranceKarin Voss EDEKA Zentrale AG & Co KG, Germany

The IFS is also pleased to acknowledge the helpful contributions providedby the following persons:

Wolfgang Leiste EDEKA Handelsgesellschaft Südwest mbH, GermanyRalf Marggraf EDEKA Minden-Hannover Stiftung und Co. KG, GermanyCharlotte Pilz Metro Group GmbH, GermanyGerald Erbach Metro Cash & Carry International GmbH, GermanyLutz Höhne DAkkS GmbH, Germany

IFS Management

Helga Barrios Vidal Technical Project ManagerGeorge Gansner Marketing/Business Development DirectorDr. Helga Hippe, Quality Assurance Management DirectorSeon Kim Shop ManagerChristin Kluge Project Manager Quality AssuranceNina Lehmann Project Manager Academy/Marketing/CommunicationsStéphanie Lemaitre Technical DirectorLucie Leroy Project ManagerClemens Mahnecke Technical Project ManagerMarek Marzec IFS Business consultant Central/Eastern EuropeCaroline Nowak IFS Representative South AmericaKsenia Otto Office ManagerSabine Podewski Project Manager Auditor ManagementSerenaVenturi Project ManagerStephanTromp IFS Managing Director



Contents

Part 1: Audit Protocol

1 The History of the IFS Cash & Carry/Wholesale . . . . . . . . . . 11

2 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

2.1 Purpose and contents of the audit protocol . . . . . . . . . . . . . . 12

2.2 General requirements for the quality management system 12

3 Types of Audit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

3.1 Initial audit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

3.2 Follow-up audit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

3.3 Renewal audit (after expiry of the previous audit) . . . . . . . . 14

4 Scope of the Audit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

5 Rules for certification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

5.1 single-certification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

5.2 Multi-site-certification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155.2.1 Rules for the initial audit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155.2.2 Renewal audit/Sampling rule for IFS multi-site certification

for wholesalers and cash & carry markets . . . . . . . . . . . . . . . 155.2.3 Scoring, conditions of issuing audit report and certificate

for IFS Cash & Carry/Wholesale multi-site certification . . . 185.2.4 Scoring, conditions of awarding the IFS group certificate

for IFS Cash & Carry/Wholesale (ANNEX 3) . . . . . . . . . . . . . . 195.2.5 Awarding the Certificate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 195.2.6 Limitation of the certificate on selected sites . . . . . . . . . . . . . 195.2.7 Inclusion of new sites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 205.2.8 General rules for IFS multi-site certification

for wholesalers and cash & carry markets . . . . . . . . . . . . . . . 205.2.9 Certification body selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

5.3 Normative reference . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

6 The Certification Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

6.1 Preparation of an audit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

6.2 Certification body selection – contractual arrangements . 21

6.3 Duration of an audit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

6.4 Drawing up an audit plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23


6 IFS Cash & Carry/Wholesale

6.5 Evaluation of requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246.5.1 Scoring a requirement as a deviation . . . . . . . . . . . . . . . . . . . 246.5.2 Scoring a requirement as a non-conformity . . . . . . . . . . . . . 246.5.2.1 Major . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 256.5.2.2 KO (Knock out) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 256.5.3 Scoring a requirement with N/A (not applicable) . . . . . . . . . 26

6.6 Determination of the audit frequency . . . . . . . . . . . . . . . . . . . 27

6.7 Audit report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276.7.1 Structure of the audit report . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276.7.2 The different steps for the audit report completion . . . . . . 286.7.2.1 Drawing up the pre-report of the audit and the outline

of the action plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 286.7.2.2 Company’s completion of the corrective action plan . . . . . 296.7.2.3 Auditor validation of the action plan . . . . . . . . . . . . . . . . . . . . 306.7.3 Further rules about the audit report . . . . . . . . . . . . . . . . . . . . . 306.7.3.1 Link between two consecutive audit reports

(initial and renewal audits) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 306.7.3.2 Translation of the audit report . . . . . . . . . . . . . . . . . . . . . . . . . . 30

7 Awarding the Certificate(s) for IFS Cash & Carry/Wholesalemulti-site certification (ANNEX 3) . . . . . . . . . . . . . . . . . . . . . . . 31

7.1 Deadlines for awarding certificate . . . . . . . . . . . . . . . . . . . . . . . 31

7.2 The different steps of the certification process . . . . . . . . . . . 32

7.3 The different steps of the certification process if a Majorhas been issued and a follow up audit has taken place . . . 32

8 Distribution and Storage of the Audit Report . . . . . . . . . . . . . 33

9 Supplementary Action . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

10 Appeal Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

11 Complaints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

12 Ownership and Usage of the IFS Logo . . . . . . . . . . . . . . . . . . 34

13 Review of the Standard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

14 Assessment of the Certification Bodies by the Companies 35

ANNEX 1:Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

ANNEX 2:Certification Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

ANNEX 3:Conditions for awarding the certificates for multi-site certificationsof IFS Cash & Carry/Wholesale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

ANNEX 4:Demarcation IFS Food – IFS HPC – IFS Cash & Carry/Wholesale –IFS Logistics – IFS Brokers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39



Part 2: Requirements

1 Senior Management Responsibility . . . . . . . . . . . . . . . . . . . . . 43

1.1 Corporate policy/Corporate principles . . . . . . . . . . . . . . . . . . . 43

1.2 Corporate structure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

1.3 Customer focus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

1.4 Management review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

2 Quality Management System . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

2.1 HACCP (based on the Codex Alimentarius – CA) . . . . . . . . . 452.1.1 HACCP system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 452.1.2 Assemble HACCP team (CA Step 1) . . . . . . . . . . . . . . . . . . . . . 462.1.3 HACCP analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

2.2 Documentation requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

2.3 Record keeping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

3 Resource Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

3.1 Human resources management . . . . . . . . . . . . . . . . . . . . . . . . . 49

3.2 Human resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 493.2.1 Personnel hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 493.2.2 Protective clothing for personnel, contractors and visitors 503.2.3 Procedures applicable to infectious diseases . . . . . . . . . . . . 50

3.3 Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

3.4 Sanitary facilities, equipment for personnel hygieneand staff facilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

4 Production Process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

4.1 Contract review . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

4.2 Product specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

4.3 Product development . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

4.4 Purchasing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

4.5 Product packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

4.6 Factory environment standards . . . . . . . . . . . . . . . . . . . . . . . . . 564.6.1 Choice of location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 564.6.2 Exteriors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 564.6.3 Plant layout and process flows . . . . . . . . . . . . . . . . . . . . . . . . . . 564.6.4 Buildings and facilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 574.6.4.1 Constructional requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . 574.6.4.2 Walls and partition walls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 574.6.4.3 Floors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57



4.6.4.4 Ceilings/Overheads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 584.6.4.5 Windows and other openings . . . . . . . . . . . . . . . . . . . . . . . . . . . 584.6.4.6 Doors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 584.6.4.7 Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 594.6.4.8 Air conditioning/Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 594.6.4.9 (Drinking)Water supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

4.7 Housekeeping and hygiene . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

4.8 Waste/Waste disposal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

4.9 Risk of foreign bodies, metal, broken glass and wood . . . 61

4.10 Pest monitoring/Pest control . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

4.11 Receipt of goods and storage . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

4.12 Transport . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

4.13 Maintenance and repair . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

4.14 Equipments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

4.15 Process validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

4.16 Traceability (including GMOs and allergens) . . . . . . . . . . . . . 66

4.17 Genetically modified organisms (GMOs) . . . . . . . . . . . . . . . . 66

4.18 Allergens and specific conditions of production . . . . . . . . . 67

5 Measurements, Analysis, Improvements . . . . . . . . . . . . . . . . 68

5.1 Internal audits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

5.2 Site factory inspections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

5.3 Process control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

5.4 Calibration and checking of measuring andmonitoring devices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

5.5 Quantity checking (quantity control/filling quantities) . . . . 69

5.6 Product analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

5.7 Product quarantine and product release . . . . . . . . . . . . . . . . . 70

5.8 Management of complaints from authorities andcustomers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

5.9 Management of incidents, product withdrawal,product recall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

5.10 Management of non-conforming products . . . . . . . . . . . . . . 71

5.11 Corrective actions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

ANNEX:Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73



Part 3: Requirements for Accreditation Bodies, CertificationBodies and Auditors

IFS accreditation and certification process

0 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

1 Requirements for the Accreditation Bodies . . . . . . . . . . . . . . 77

1.1 General requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

1.2 The training of the accreditation committee(or competent person) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

1.3 Competences of the assessor of the accreditation body . . . . 78

1.4 Frequency of the assessments of certification bodies . . . . . 78

1.5 Accreditation of an internationally-active certificationbody . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79

2 Requirements for the Certification Bodies . . . . . . . . . . . . . . . 79

2.1 EN 45011/ISO IEC Guide 65 IFS accreditation process . . . . 79

2.2 Signing of contract with the proprietors of the IFS . . . . . . . 79

2.3 Certification decision . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79

2.4 Certification bodies’ responsibilities for IFS-Food-trainersand the IFS-Food-auditors (including freelancers) . . . . . . . 80

2.5 Specific requirements for IFS-Food-trainers . . . . . . . . . . . . . 81

2.6 “Train theTrainer” course . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81

3 Requirements for Auditorsfor IFS Cash & Carry/Wholesale . . . . . . . . . . . . . . . . . . . . . . . . . . 82

3.1 Requirements before applying for the IFS examinations . 82

3.2 General requirements for auditorsfor IFS Cash & Carry/Wholesale . . . . . . . . . . . . . . . . . . . . . . . . . 82

3.3 IFS examination process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

3.4 Scope extension for IFS-Food-approved auditors . . . . . . . . 86

ANNEX 1:Product Scopes for IFS Cash & Carry/Wholesale Auditors . . . . . . . . 87



Part 4: Reporting, AuditXpress Software and the IFS Auditportal

0 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

1 Reporting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

1.1 Audit overview (ANNEX 1) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

1.2 Audit report (ANNEX 2) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90

1.3 Action plan (ANNEX 3) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90

1.4 Minimum requirements for IFS certificate (ANNEX 4) . . . . 90

2 AuditXpress Software . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

3 The IFS Auditportal and the IFS Database(www.ifs-certification.com) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

ANNEX 1:Cover page of the audit report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94First page of the audit report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95Explanations regarding the audit report . . . . . . . . . . . . . . . . . . . . . . . . . . 96

ANNEX 2:Audit Report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98Chapter 1: Senior management responsibility . . . . . . . . . . . . . . . . . . . 99Report of the N/A evaluations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99Detailed audit report . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99

ANNEX 3:Action plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100

ANNEX 4:Certificate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101

ANNEX:Checklist of the IFS Cash & Carry/Wholesale . . . . . . . . . . . . . . . . . . . . . 103



Part 1: Audit Protocol

1 The History of the IFS Cash & Carry/Wholesale

Supplier audits have been a permanent feature of retailer’s systems andprocedures for many years. Until 2003 they were performed by the qual-ity assurance departments of the individual retailers and wholesalers.The ever-rising demands of consumers, the increasing liabilities ofretailers and wholesalers, the increasing of legal requirements and theglobalisation of product supply, all made it essential to develop a uni-form quality assurance and food safety Standard. Also, a solution hadto be found to reduce the time associated with a multitude of audits, forboth retailers and suppliers.

The associated members of the German retail federation – Handels-verband Deutschland HDE der Einzelhandel e.V. –, its French counter-part – Fédération des Entreprises du Commerce et de la Distribution(FCD) – and its Italian counterparts – Associazione nazionale coopera-tive consumatori (ANCC), Associazione nazionale cooperative tra det-taglianti (ANCD) and Federdistribuzione – drew up a quality and foodsafety standard for retailer branded food products, named the IFS Food,which is intended to allow the assessment of suppliers’ food safety andquality systems, in accordance with a uniform approach.This Standardapplies to all the post-farm gate stages of food processing.

The IFS Cash & Carry/Wholesale was developped to optimise the auditprocedures of cash & carry markets andWholesalers.

This current document and its audit protocol replace the clauses aboutcash & carry markets in the IFS doctrine, July 2008.

Cash & carry markets and Wholesalers can be seen as important con-nectors between producers and converters as well as commercial cli-ents. With the help of this function they can process small amounts ofunpacked products next to their wide range of goods. Therefore thisstandard is based on the IFS Food.

The IFS Cash & Carry/Wholesale contains the possibility of a Multi-site-certification for similar sites/markets.

The basic objectives of the IFS Cash & Carry/Wholesale are:

– to establish a common standard with a uniform evaluation sys-tem,

– to work with accredited certification bodies and qualified audi-tors,

– to ensure comparability and transparency throughout the entiresupply chain,

– to reduce costs and time for both suppliers and retailers.



2 Introduction

2.1 Purpose and contents of the audit protocol

This audit protocol describes the specific requirements made on theorganisations involved in IFS Cash & Carry/Wholesale audits. The pur-pose of the protocol is to define the criteria to be followed by a certifica-tion body performing audits against the IFS requirements, and in accord-ance with the accreditation norm EN 45011/ISO IEC Guide 65.

It also details the procedures to be observed by the companies beingaudited, and clarifies the interest of auditing them. Only those certifi-cation bodies that are accredited to EN 45011/ISO IEC Guide 65 for thescope of IFS, and which have signed the IFS framework agreementwith the standard owners, may perform audits against the IFS Cash &Carry/Wholesale and may issue certificates.The IFS requirements relat-ing to certification bodies are clearly described in Part 3 of this docu-ment.

2.2 General requirements for the quality managementsystem

In general, when auditing in accordance with the IFS, the auditorassesses if the various elements of a company’s quality system are doc-umented, implemented, maintained, and continuously improved. Theauditor shall examine the following elements:

– responsibility, authority, qualification and job description,

– documented procedures and the instructions concerning theirimplementation,

– inspection and testing: specified requirements and definedacceptance/tolerance criteria,

– the actions to be taken in case of non-conformities,

– investigation of the causes of non-conformities and the imple-mentation of corrective actions,

– conformity analysis of the quality data and their implementa-tion in practice,

– the handling, storage and retrieval of quality records, such astraceability data, document control.

All processes and procedures shall be understandable, and the person-nel responsible shall understand the principles of the quality manage-ment system.



The quality management system is based on the following methodol-ogy:

– to identify the processes needed for the quality managementsystem;

– to determine the sequence and interaction of these processes;

– to determine the criteria and methods required to ensure theeffective operation and control of these processes;

– to ensure the availability of information necessary to supportthe operation and monitoring of these processes;

– to measure, monitor and analyse these processes, and imple-ment the necessary action to achieve planned results and con-tinuous improvement.

3 Types of Audit

3.1 Initial audit

An initial audit is a company’s first audit to the IFS Cash & Carry/Whole-sale. It is performed at a time and date agreed between the companyand the selected certification body. During this audit the entire companyis audited, both in relation to its documentation, and the processesthemselves. During the audit, all criteria of the IFS Cash & Carry/Whole-sale requirements shall be assessed by the auditor. In case of pre-audit,the auditor who performs this audit shall be different from the auditorwho performs the initial audit. Furthermore, the auditor of the initialaudit shall not know the conclusions of the pre-audit.

3.2 Follow-up audit

A follow-up audit is required in a specific situation, when the results ofthe audit (an initial audit or a renewal audit) have been insufficient toallow the award of the certificate (seeTable N° 3,3.). During the follow-up audit, the auditor concentrates on the implementation of the actionstaken to correct the non-conformities (e.g. Major) determined duringthe previous audit.The follow-up audit shall be performed within a sixmonths period from the date of the previous audit.

If the major non-conformity is related to production failure(s), the fol-low up audit shall be performed at least 6 weeks after the previous auditand no later than 6 months after the previous audit. For other kinds offailures (e.g. documentation), the certification body is responsible forthe determination of the date of the follow-up audit.



In case of a system major the follow up audit shall take place earliestafter 6 weeks.

If there is no follow-up audit performed after 6 months, then a completenew audit is necessary. In the event that the follow-up audit is failed, acomplete new audit is automatically necessary.The elimination of majornon-conformities shall always be established by an on-site visit by theauditor.

3.3 Renewal audit (after expiry of the previous audit)

Renewal audits are those which are performed after the initial auditprior to the next evaluation due date. The period in which a renewalaudit shall be performed is shown on the certificate. Renewal auditinvolves the complete auditing of a company, resulting in the issue ofan updated certification. During the audit, all criteria of the IFS require-ments catalogue shall be assessed by the auditor. Particular attention ispaid to the deviations and non-conformities detected during the previ-ous audit, as well as to the effectiveness and implementation of correc-tive actions and preventive measures laid down in the company’s cor-rective action plan. The date of the renewal audit shall be calculatedfrom the date of the previous audit and not from the date of issue thecertificate. Companies are themselves responsible for maintaining theircertification. All IFS certified companies will receive a reminder from theIFS on-line audit portal three months before expiry of the certification.The certification bodiesmay also contact companies in advance in orderto set a date for a new audit. Dates which have already been set can beannounced through the IFS audit portal.

4 Scope of the Audit

The application of IFS FoodVersion 5 for auditing wholesalers and cash& carry markets is ensured by an independent and complete standard:IFS Cash & Carry/Wholesale.

This standard is valid for all types of wholsaling activities and wholesal-ers:

– which handle unpacked products, e.g. weighing, measuring,filling, decanting, stamping, imprinting, packing, annealing,freezing, unfreezing, preserving, stocking,

and/or

– which carry out processing activities; according to Ordinance(EG) No 852/2004: as “processing activities” are considered allactions that change the original product substantially, includ-ing heating, curing, hardening, maturing, drying, marinating,extraction, wextruding or a combination of these processes.



5 Rules for certification

The IFS Cash & Carry/Wholesale certification can be covered by a sin-gle-certification or multi-site certification process.

A company can choose between two possibilities of auditing:

a) 5.1 single-certification of each site

b) 5.2 multi-site-certification of all sites in one country.

5.1 single-certification

Every site shall be proofed separately. The company and the certifica-tion body shall agree upon the audit date.The certificate as well as pos-sibly determined corrective actions are solely related to the audited site.The certificate validity is 12 months. The audit shall be repeated afterthis period.

5.2 Multi-site-certification

5.2.1 Rules for the initial audit

The first year, the headquarter of each country as well as all the marketsshall be audited.The company and the certification body agree upon allaudit dates in advance (announced audits).

5.2.2 Renewal audit/Sampling rule for IFS multi-site certification forwholesalers and cash & carry markets

In general:

– The headquarter shall be audited every 12 months against theIFS Cash & Carry. If the company is located in several countrieswith different stores, each headquarter in each country wherethe company is engaged in a business shall be audited every 12months.

– Every new site/market which will be integrated in this processhave to be checked in the first year of working. They shall beaudited in the first year in every case, and then, depending ontheir kind of activity, they shall be audited each year or underthe sampling plan frequency.

– Every site/market audits shall be performed unannounced bythe certification body.

– In addition to the above requirement, the sampling must com-ply the following rules:

– The sampling must base on a risk analysis.



– In case of processing activities – as defined in the Regulation(EC) N° 852/2004, a sampling is possible only if no regulationor official recommendation in the country for small produc-tion amount exists there are less than 250 kg/week/site ofprocessing activities for all animal origin food products inthe market.

– The sampling is possible above 20 sites/markets, and shallbe at the ratio of 1 site/market per 5 sites/markets with a min-imum of 20. All sites/markets shall be randomly selected bythe certification body.

– The certification body gets the right to expand the number ofsites/markets to be audited in one year if necessary (e.g. toomany deviations of the organisation).

An announced single-certification is permitted for companies with lessthan 20 sites/markets. A single certificate or a group certificate can beawarded.

Companies with more than 20 sites/markets can conduct a matrix certi-fication with unannounced audits which shall be announced at least 48hours in advance by the certification body. A multi-site certificate shallbe awarded.The following rules are applicable for the matrix certifica-tion.

Table No 1: Examples of the number of sites/markets to audit whenmulti-site sampling is used

Total number of sites/markets

xbetween1 and 20

21 22 23 24 25 26 27 28 …

Number of sites/marketsabove 20

0 1 2 3 4 5 6 7 8 …

Additional numberof sites/markets to audit

0 1 1 1 1 1 2 2 2 …

Number of sites to audit x 21 21 21 21 21 22 22 22 …

Example:A company has 14 sites. All sites shall be audited every 12 months(14 = x).

The number of sites is 26. Additionally to the 20 selected sites shall beaudited two sites more.The number of audited sites is 22.The 22 siteschange every year (Table 2).

Furthermore a random sample of 5% of marktes has to be audited.These 5% are to be chosen from the sites/markets which were notaudited in the same year.



Table No 2: Cycle of multi-site certification for IFS Cash & Carry mar-kets

Initial process First cycle First cycle First cycle Second cycle

Year 1 Year 2 Year 3 Year 4 Year 5

For each countryHeadquarter+ all cash&carrymarkets

For each countryHeadquarter+ all cash & carrymarkets




Sampling rule(applying for eachcountry, for cash &carry sites/marketsif the number ofmarkets is above 20)

1 site per 5 siteswith a minimum of20

+ newly openedcash & carrymarkets

+ 5% randomsample from allassigned cash &carry markets thatare not part of thesample audited inthis year.


1 site per 5 siteswith a minimum of20 (different fromthose auditedduring year 2)




1 site per 5 siteswith a minimum of20 (different fromthose auditedduring year 1 and 2)




1 site per 5 siteswith a minimum of20



Chart No 1: Scheme of auditing cycle

cycle 1 cycle 2 cycle 3

Year 1 Year 2 Year 3 Year 4 Year 5 Year 6 Year 7 Year 8 etc.

First yearinitialaudit

The initial process in year 1 andthe first full cycle from year 2 untilyear 4 must be done by the same

certification body.

Year 2 until year 4 isone full cycle, which

must be audited by thesame certification body.The certification bodyis responsible that

in one full cycle, at leasteach site/market isaudited one time.

Year 5 until year 7 isone full cycle, which

must be audited by thesame certification body.The certification bodyis responsible that

in one full cycle, at leasteach site/market isaudited one time.

Each cyclemust be donein the way likecycle 1 and 2.

If the certification body should being changed during a cycle, the groupcertification must be started with the initial process like the year 1.



5.2.3 Scoring, conditions of issuing audit report and certificate forIFS Cash & Carry/Wholesale multi-site certification

Each individual market is subject to the following conditions.

Table No 3: Scoring and awarding of certificates

Audit Result Status Action company Report form Certificate

1. At least 1 KO Not approved Actions and newinitial audit to beagreed upon (thenew audit shall bedated earliest6 weeks after theKO)

Report gives status No

2. >1 Major and/or<75% of therequirements arefulfilled

Not approved Actions and newinitial audit to beagreed upon (thenew audit shall bedated earliest6 weeks after theMajor)

Report gives status No

3. Max 1 Major and≥75% of therequirements arefulfilled

Not approvedunless furtheractions taken

Send action planwithin 2 weeks ofreceiving thepreliminarily report.Follow-up auditmax. 6 monthsafter the audit dateupon (the newaudit shall be datedearliest 6 weeksafter the failedaudit if it was aprocess Major)

Report includingaction plan givesstatus

Certificate, Depend-ing upon the resultsof the follow-upaudit

4. Total score is≥75% and <95%

Approved atFoundation IFSCash & Carry/Wholesale levelafter receipt of theaction plans

Send action planwithin 2 weeks ofreceiving thepreliminarily report.


Yes, Certificate atfoundation level,12 months validity

5. Total score is≥95%

Approved at higherIFS Cash & Carry/Wholesale levelafter receipt of theaction plan

Send action planwithin 2 weeks ofreceiving thepreliminarily report.


Yes, Certificate athigher level,12 months validity



5.2.4 Scoring, conditions of awarding the IFS group certificate forIFS Cash & Carry/Wholesale (ANNEX 3)

The multi-site certification is possible only if all the audited sites passindividually the audit.

In case of failure of one site:

a) If one site fails the audit because of a KO evaluated with a D, severalMajor non-conformities or one Major non-conformity and total score<75%, the multi-site certification shall not be issued.The site whichfails at the audit shall be audited completely a new time within6 months and shall pass the audit in order to allow the multi-site cer-tification.

b) If one site fails the audit because of one Major and total score ≥75%,a follow up audit shall be performed within 6 months, in order tosolve the non conformity and then allow the multi-site certification.

c) If one site fails the audit because of a total score <75% (but no non-conformities in the sense of IFS):

– if the certification body considers that the identified deviationsare only linked to the site but not linked to the general manage-ment system: a follow up audit shall be scheduled on the site,to check the implementation of corrective actions for mostdeviations. If most deviations are solved, and if the score of thesite is up to 75%, then the multi-site certification is possible. Ifthe total score is still under 75%, the multi-site certification isnot possible.

– if the certification body considers that the identified deviationsare linked to the site as well as to the general management sys-tem: a follow up audit shall be scheduled on the site and at theheadquarter, to check the implementation of corrective actionsfor most deviations. If most deviations are solved, and if thescore of the site is up to 75%, then the multi-site certification ispossible. If the total score is still under 75%, the multi-site cer-tification is not possible.

5.2.5 Awarding the Certificate

In case of a multi-site certification the certification body shall award amulti-site certificate. In the annex of the certificate all sites shall be listedwhich are in the scope of the audit.

5.2.6 Limitation of the certificate on selected sites

It is on discretion of the company to certificate only a part of all existingsites. Only the certified part of the sites shall be listed in the annex of thecertificate.



5.2.7 Inclusion of new sites

If the company opens a new site after the multi-site certificate wasawarded and the new site should be included in the valid certificate, thenew site shall be audited during the period. If the site passes the certifi-cation body can award a new certificate which includes the new site.

5.2.8 General rules for IFS multi-site certification for wholesalersand cash & carry markets

A multi-site certification process (and the issuing of one “multi-siteorganisation” certificate) under the EN 45011/ISO IEC Guide 65 accredita-tion norm is possible for wholesalers and cash & carry markets, only if:

– the cash & carry markets have very similar processes,

– the products processed or handled at all the sites/markets shallbe identical and shall be processed or handled according tofundamentally the same methods and procedures,

– the sites/markets and the headquarter shall be located in thesame country,

– the headquarter manages completely the food safety and qual-ity management system and implement it on all the sites/mar-kets (central office and sites/markets work under the samemanagement system),

– the headquarter must identify the individual risk of each siteand, if necessary, the site groups in different risk classes,

– the headquarter must carry out an initial inspection visit of eachsite/market and shall monitor annually, via internal audits, eachsite/market covered by the scope of the certificate, before andduring the certification period. If there are no internal auditsconducted at all sites, this will be seen as a breach of require-ment 5.1.1. and will therefore be evaluated as an KO.

A multi-site organisation need not to be a unique legal entity, but allsites/markets shall have a legal or contractual link with the headquar-ter.

5.2.9 Certification body selection

This programm is only applicable if one certification body conducts allaudits of the headquarter and the associated sites/markets during awhole cycle (Chart No 1).



5.3 Normative reference

– IAF MD 1:2007 – Mandatory Document for the Certification ofMultiple Sites Based on Sampling

– EA-6 Draft – Guidelines on the Accreditation of Certificationaccording to ISO/IEC Guide 65 for Producers with Multiple Pro-duction Locations

– ISO TS 22003:2007 – Food safety management systems –Requirements for bodies providing audit and certification offood safety management systems

6 The Certification Procedure

6.1 Preparation of an audit

Before being audited, the company shall study all requirements of theIFS Cash & Carry/Wholesale in detail. The company is responsible foracquiring the current version of the Standard. In order to prepare for aninitial audit, a company can complete a pre-audit, which is only intendedto be used in-house, and does not include any recommendations. Theexpected date for the initial or renewal audit shall be communicated tothe IFS owners via the IFS audit portal.This shall be the responsibility ofthe certification body.

6.2 Certification body selection – contractualarrangements

In order to perform the IFS audit, the company shall appoint a certifica-tion body which is approved to perform such audits. Only those IFSapproved certification bodies – which shall be accredited EN 45011/ISOIEC Guide 65 for the scope of IFS Cash & Carry/Wholesale and shall havesigned a contract with IFS (see Part 3) – shall carry out IFS audits andissue certificates. The list of all IFS international approved certificationbodies, by country, is available on the website www.certification.com.

Certification bodies can have a multi-skilled pool of auditors and will beable to perform audits for any type of product categories/scopes andprocesses, or may have auditors who have skills limited to individualproduct categories/scopes. Confirmation of the product scopes forwhich the certification body can perform audits shall be obtained fromthe certification body.

A contract shall exist between the company and the certification body,detailing the scope of the audit, the duration and reporting require-ments. The audit shall preferably be carried out in the language of thecompany and the certification body shall make every attempt to appoint



an auditor whose native language or main working language is the lan-guage of the company.

It is the responsibility of the company to verify that the certification bodyis accredited for IFS Food certification.

6.3 Duration of an audit

The certification bodies have an appropriate system for estimating theminimum time needed for an audit. Experience shows that the timerequired for performing an audit shall typically be 1.0 days.The prepara-tion of the relevant audit report requires an additional period of approx-imately 0.5 days.

A number of factors, which are detailed in the contract between thecertification body and the company, play a role in determining the timerequired for a comprehensive audit.They include:

– the size of the site/market

– the number of personnel employed at the site/market

– the number of non-conformities found in the previous audit.

The audit duration might be extended or reduced, depending on the riskbased factors. The on-site audit (excluding document checking) shalltake up at least 1/3 of the total audit time.The certification body justifiesdeviations from these recommendations on the first page of the auditreport in the “audit profile” field. The above-mentioned rules equallyapply to renewal audits, which must be considered as completely newaudits.

Possible reasons for time reductions or extensions may be allowed, butshall be justified and documented.

In companies where no processing activities take place, many IFSrequirements are not as complex, in terms of their application and audit-ing, as in cases of real processing plants (e.g. requirements applicableto recipes, to process validation, to prevention of contamination).There-fore, in the frame of the above applicable IFS audit duration rules,reduced audit duration may be anticipated.

In the case of companies with several premises or establishments andcentral headquarters, the audit begins in the headquarters with the ver-ification of the centrally controlled processes. In such cases, each indi-vidual establishment must anyway be audited.

In each establishment, checks are made to ensure that the centrally con-trolled processes are correctly implemented and applied on-site andwhether the corresponding information is available. If the central con-trol is effective (e.g. as regards hygiene, traceability, internal audits,



handling of complaints), a reduction of the required audit time could bea result. Further factors of reduction of the audit time can be the use ofthe same auditor for the audit of the central headquarters and the auditsof the premises, or the performance of the audit of the premises by anauditor who has some other comparable knowledge of the centrallycontrolled processes.

6.4 Drawing up an audit plan

The certification body draws up the audit plan.The audit plan includesadequate details concerning the scope covered and the complexity ofthe audit. It is also sufficiently flexible to respond to any eventualitieswhich may arise during the on-site certification audit. The audit plantakes into consideration the audit report and action plan relating to theprevious certification audit. It also specifies which of the company’sproducts or product ranges are to be audited.The company can only beaudited at a time when it is actually producing the products specified inthe scope of the audit. The audit is made up of the following five ele-ments:

– the opening meeting

– the evaluation of the status of existing quality and food safetysystems; achieved by checking documentation (HACCP, qualitymanagement)

– the on-site inspection and interviewing of the personnel

– the final preparation of conclusions drawn from the audit

– the closing meeting.

The company will assist the auditor during the audit. As part of theaudit, personnel from different levels of management are interviewed.It is advisable that the company’s senior managers are present at theopening and closing meetings, so that any deviations and non-con-formities can be discussed, and corrective actions commenced. Theauditor who conducts the audit will assess all the requirements of theIFS, which are relevant to the company’s structure.

During the closing meeting, the auditor presents all findings and dis-cusses all deviations and non-conformities which have been identified.As specified by the norm EN 45011/ISO IEC Guide 65, the auditor mayonly issue a provisional assessment of company’s status during theclosing meeting. The certification body shall issue a provisional auditreport and outline action plan to the company, which shall be used as abasis for drawing up corrective actions for the determined deviationsand non-conformities.

The senior management of the certification body can only make thecertification decision and prepare the formal audit report after the receiptof the completed action plan.The issue of the certificate is dependent onthe audit results.



6.5 Evaluation of requirements

The audit assesses the nature and significance of any deviation ornon-conformity. In order to determinewhether compliancewith a require-ment of the IFS has been met, the auditor has to evaluate every require-ment in the Standard. There are different ways to rank the findings.

6.5.1 Scoring a requirement as a deviation

In the IFS there are 4 scoring possibilities:

Scoring with:

A: Full compliance with the requirement mentioned in the Standard

B: Almost full compliance with the requirementmentioned in the Stand-ard, but a small deviation was found

C: Only a small part of the requirement has been implemented

D: The requirement in the Standard has not been implemented

Points are awarded for each requirement according to the followingchart:

Table N° 4: Scoring

Result Explanation Points

A Full compliance 20 points

B (deviation) Almost full compliance 15 points

C (deviation) Small part of the requirement has been implemented 5 points

D (deviation) Requirement has not been implemented 0 points

The auditor shall explain all scorings with B, C and D in the auditreport.

In addition to this scoring, the auditor can decide to give the company a“KO” or a “Major” non-conformity that will subtract points from thetotal amount. These possibilities are explained within the next chap-ters.

6.5.2 Scoring a requirement as a non-conformity (ANNEX 3)

In the IFS there are also 2 kinds of non-conformities which are Majorand KO, both will lead to a subtraction of points from the total amount.If the company gets at least one of these non-conformities, the certifi-cate cannot be awarded.

The certificate shall be blocked in the IFS database by the certificationbody within 2 weeks after the audit.The reason for the blocking shall beinserted in English and the company shall be informed.The schedulingof the new audit depends on the audit result.



6.5.2.1 Major

A Major is defined as follows:When there is a substantial failure to meet the requirements of theStandard, which includes food safety and also the legal requirements ofthe production and destination countries. A major can also be givenwhen the identified non-conformity can lead to a serious health haz-ard.

A major non-conformity can be given to any requirement which is notdefined as KO requirement.

A Major will subtract 15% of the possible total amount of points. Thecertificate is to be blocked by the certification body in the IFS database(ANNEX 3).

Table N° 5: Evaluation of a Major

Evaluation Scoring Result

Major 15% of possible total amountis subtracted

No certificate awarding is possible

In case of a Major and ≥ 75 % the new audit must be scheduled at thelatest 6 months after the audit where the Major was issued. In case of asystem Major the audit must be scheduled earliest 6 weeks after theaudit where the Major was issued.

In case of more than one Major and < 75 % a new audit must be sched-uled earliest 6 weeks after the audit where the Major was issued.

6.5.2.2 KO (Knock out)

In the IFS Cash & Carry/Wholesale there are specific requirements whichare designed as KO requirements (KO – Knock out). If during the auditthe auditor recognises that these requirements are not fulfilled by thecompany, this results in a non-certification, withdrawal of the certifica-tion or suspension.

In each case the audit shall be completed and all requirements shall beevaluated in order to give the company a complete overview about itssituation.

In cases when a KO has been identified, this will lead to a complete newaudit in which demonstrable evidence of compliance has to be shown.The new audit shall be scheduled not earlier than 6 weeks after theaudit where a KO was issued.

In the IFS the following 10 requirements are defined as KO require-ments:

1.2.4 Responsibility of the senior management

2.1.3.8 Monitoring system of each CCP



3.2.1.2 Personnel hygiene

4.2.2 Raw material specifications

4.2.3 Finished product (recipe) specifications

4.9.1 Foreign bodies management

4.16.1 Traceability system

5.1.1 Internal audits

5.9.2 Procedure for withdrawal and recall

5.11.2 Corrective actions

KO requirements shall be evaluated according to the following scoringrules:

Table N° 6: Scoring for KO requirement

Result Explanation Awarded scores



C (deviation) Small part of the requirementis implemented

No “C” scoring is possible

KO (= D) The requirement is notimplemented

50% of the possible totalamount of points is subtracted=> No certificate awardingis possible

Important!A “C” scoring is not possible for KO requirement. In relation to therespect of the requirement the auditor can only use A, B or D (= KO).

A KO can not be scored as N/A (non applicable); except for the KO-requirement 2.1.3.8 about monitoring of CCP, which might not be appli-cable according to the company and the products processed. If the com-pany does not have identified any CCP, the auditor shall score thisrequirement as N/A, and shall give a detailed justification in the auditreport why this requirement is not applicable.

The company shall verify and document in detail the reasons for thenon-applicability of this requirement.

When a KO requirement has been scored as “D”, 50% of the possibletotal amount of points is subtracted, automatically meaning that thecompany is “not approved” for IFS Cash & Carry/Wholesale certifica-tion.

6.5.3 Scoring a requirement with N/A (not applicable)

When the auditor decides that a requirement is not applicable the audi-tor has to use:



N/A: Not applicable with a short explanation. In case one or severalrequirements are not applicable for a company, the auditor hasthe possibility to score them with N/A and shall explain this in theaudit report.

In the cash & carrymarkets, there can be areas in which unpacked goodsare handled, as well as areas in which packed goods are handled logis-tically. For this reason, some requirementsmay not be applicable; there-fore guidelines are provided in part 2, to give instructions on the imple-mentation of IFS Cash & Carry/Wholesale.

N/A requirements shall not be included in the outline action plan, butthey shall be listed in a separate table in the audit report. As there maybe some requirements which are not applicable, using a total pointsscore for the audit may be misleading. The scoring system for the IFSCash & Carry is instead based on a percentage of the total availablescore and it is this which is used to decide the status of the site/marketi.e. foundation or higher level.

6.6 Determination of the audit frequency

In the IFS cash & Carry, for all kind of products and for all certificationlevels, the same audit frequency will apply.The audit frequency for IFSaudits is 12 months, starting from the date of the audit and not the dateof issue the certificate.

Table N° 7: Audit frequency

Level of certificate All products

Foundation level 12 Months

Higher level 12 Months

6.7 Audit report

Following each audit, a full written report shall be prepared in the agreedformat (see Part 4).

Each audited site/market shall have its own audit report for IFS Cash &Carry/Wholesale multi site certification.

6.7.1 Structure of the audit report

The audit report shall provide transparency and confidence to the readerand will be completed by the auditor.The audit report is subdivided indifferent sections.

– audit summary with detailed description of the scope and a



– general summary in a tabular format for all chapters.The resultof the audit will specify the level and percentage

– observations on KO requirements and Majors

– a summary of all established deviations and non-conformities

– for each chapter (1 to 5), including a short chapter summary

– a separate list, (including explanations) of all requirements

– evaluated with N/A (not applicable)

– a detailed audit report.

All deviations (B, C, D) and KO requirements scored with a B, noncon-formities (Major, KO requirement scored with a D) identified during theaudit are presented in a separate action plan. Therefore the companyhas to produce a corrective action plan. In this way, the reader of thereport can see the non-conformities and also the corrective actions, thatthe company is initiating.

If a Major has been identified and resolved and if the audit result isfinally positive, the certification body shall mention on the audit reportthe requirement, where the Major was issued.

6.7.2 The different steps for the audit report completion

6.7.2.1 Drawing up the pre-report of the audit and the outline of theaction plan

The auditor shall explain all non-conformities (KO requirements scoredwith a D andMajors), all deviations (B, C, D) and KO requirements scoredwith a B, and all requirements that are found N/A.

It is appreciated that sections of the report may be shortened or length-ened to meet specific reporting needs, but the overall format of thereport shall remain unchanged and comply with this specific require-ment. The action plan shall include all the requirements which are notevaluated

with A or N/A.The outline action plan shall conform to the AuditXpresssoftware (IFS audit report writer assistant) outline action plan. It shallinclude the elements of the following.The outline action plan drawn upby certification bodies, which do not use the AuditXpress software shallconform to AuditXpress layout.The auditor shall complete all of Field Ain chart no. 5, explaining and justifying the deviations and non-con-formities finding before sending the company the outline action planand the pre-report of the audit.

The certification body shall send the company both the pre-report of theaudit and the outline action plan within two weeks of the audit date.



Table N° 8: Outline action plan

Numberof therequire-ment

IFS requirement Evalua-tion

Explanation(by theauditor)

Correctiveaction(by thecompany)

ResponsibilityDate and status ofimplementation(by the company)

Release bythe auditor

Field A Field B Field C Field D

1.2.1 An organisationchart …

B

1.2.2 Competences andresponsibilities …

C

1.2.3 Job descriptionsshall exist …

D

1.2.4KO

The senior manage-ment shall ensure …

KO/D

1.2.5 Employees withinfluences …

Major

2.1.3.8KO

Specific monitoringprocedures shall be …

KO/B

6.7.2.2 Company’s completion of the corrective action plan

The company shall enter proposed corrective actions (Field B of tableno. 8) for all deviations (B, C, D) and KO requirements scored with a Band non-conformities (Major, KO requirements scored with a D) listedby the auditor.

For all evaluated deviations with score C and D and non-conformities,Major or KO requirements scored with a B and/or a D, the companyshall clearly state the responsibilities and implementation deadlines(table no. 8, Field C). The company shall forward the corrective actionplan to the certification body within 2 weeks of having received the pre-report of the audit and the action plan layout. If this deadline is notrespected, the company has to undergo a complete initial or renewalaudit.

An IFS certificate shall not be awarded unless the corrective actions forrequirements scored with a C or D, KO requirements scored with Bspecify responsibilities and implementation dates in the action plan.

It is emphasised that the corrective action plan communicated by thecompany to the certification body cannot have an influence on scoring,but its relevance can have an influence on the final decision of awardingthe IFS certificate.

The company shall always submit a written corrective action plan beforereceiving the final report and the certificate.The intention of the correc-tive action plan is for the company to strive for continuous improve-ments.



Remark: When a company is found to have at least one KO requirementscored with a D and as a result will not get the IFS certification, it is rec-ommended to complete the action plan, for improvement purposes.

6.7.2.3 Auditor validation of the action plan

The auditor or a representative of the certification body shall validatethe relevance of the corrective actions in the last column of the actionplan before preparing the final audit report (Field D of the table No 8). Ifthe corrective actions are not valid and relevant, the certification bodyshall return the action plan to the company for completion in due time.

6.7.3 Further rules about the audit report

6.7.3.1 Link between two consecutive audit reports (initial andrenewal audits)

When the auditor scores a requirement with C or D, corrective actionsshall be implemented before the renewal audit. If not, the auditor hasthe possibility to score the requirement with a Major.This requirementensures that the certification body shall read the audit report and theaction plan of the previous audit, even if he was not in charge of it.

6.7.3.2 Translation of the audit report

As the IFS is used internationally, it is important that the customersunderstand the audit report language – in particular deviations and non-conformities identified by the auditor. To make use of the IFS interna-tionally and to make it widely understandable, the following explana-tions for deviations and non-conformities shall always be translatedinto English in the action plan (table No 8, Field A):

– Requirements evaluated with a C or D

– Major non-conformities

– KO requirements scored with a B or a D.

It is an obligation and the responsibility of the certification bodies totranslate these explanations. It is strongly recommended that the pro-posed corrective actions are translated as well in English. The transla-tion shall be made under each sentence of the original version andincluded in the audit report, before uploading the final audit report tothe audit portal.



7 Awarding the Certificate(s)for IFS Cash & Carry/Wholesalemulti-site certification (ANNEX 3)

Only one multi-site certificate is issued (headquarter + sites/markets)per country.

The certificate is awarded to the headquarter and the duration is12 months. All assigned cash & carry markets are listed in an annex ofthe certificate.

The reference of the “IFS Cash & Carry/Wholesale” shall be clearly men-tioned on the certificate.The head quarter and all assigned cash & carrymarkets has to be listed in the IFS audit portal.

7.1 Deadlines for awarding certificate

The certification body is responsible for the decision to award or notaward the IFS Cash & Carry certificate.The decision ismade by person(s)other than those who have carried out the audit. The certification shallbe valid effectively from the date of issue stated on the certificate itselfand shall end after 12 months. The date for the renewal audit shall becalculated from the date of the previous audit, not from the date ofissue the certificate. If the audit is not performed in due time, the retail-ers will be informed via the audit portal.

The time between the date of the audit and the awarding of certificate isdetermined as follows:

– 2 weeks to draw up the pre-report of the audit

– 2 weeks for the company to respond to the deviations and non-conformities (i.e. draw up the action plan)

– 2weeks for the auditor to check the proposed corrective actions,for the certification procedure and upload of the audit report tothe audit portal.

In total: 6 weeks between the date of audit and uploading the auditreport to the audit portal and awarding the certificate:

– Target time: 6 weeks,

– Maximum time: 8 weeks (Duration IA => C in the following chartN° 2).

Table No 9: Certificate frequency

Level of certificate All Products

Foundation level 12 months

Higher level 12 months



7.2 The different steps of the certification process

Chart N° 2: Certificate validity – audit frequency:example of a classical certification cycle

The renewal audit shall be scheduled not later than 12 months of theprevious audit. As the maximum authorised period between an auditand the award of a certificate is 8 weeks, the previous audit reportremains a further 8 weeks on the audit portal. If the renewal audit takesplace later than 12 months after the previous audit, the report will beremoved from the IFS audit portal.

Important!If the auditor gives a KO or a Major non-conformity assessment in therenewal audit, the previous certificate becomes invalid immediately(see 6.5.2).

7.3 The different steps of the certification processif a Major has been issued and a follow up audithas taken place

When the auditor gives a major non-conformity assessment and equalor more than 75 % of the requirements have beenmet, a follow-up auditshall be scheduled within 6 months of the first audit. The certificationprocess is as follows:

IADate of the initial audit(e.g. 12/02/2010)

CDate of award of the certificate

Certificate validity = 12 months

C + 12 months

IA + 12 monthsDate of the renewal audit, not later than(e.g. 11/02/2011)

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3

Duration inmonths



Chart N° 3: Certificate validity – audit frequency: follow up audit situa-tion

For the validity of the previous audit the same rules apply as describedin section 7.2

8 Distribution and Storage of theAudit Report

Audit reports shall remain the property of the company and shall not bereleased, in whole or part, to a third party without the company’s priorconsent (except where required by law).This consent for distribution ofthe audit report must be in writing and can be granted by the companyvis-à-vis the certification body and/or vis-à-vis the retailer.The certifica-tion body will keep a copy of the audit report.The audit report shall bestored safely and securely for a period of five years.

9 Supplementary Action

The decision on the level of supplementary actions required on thebasis of the certificate shall be made at the discretion of the individualbuying organisation.

10 Appeal Procedure

The certification body shall have documented procedures for the con-sideration and resolution of appeals against the results of an audit.These procedures shall be independent of the individual auditor andwill be considered by senior management of the certification body.Appeals will be finalised within 20 working days of receiving informa-tion from the auditee.

IA: Initial auditDate of the initial audit(e.g. 12/02/2010)

CDate of award of the certificate

Certificate validity = 12 months

C + 12 months

IA + 12 monthsDate of the renewal audit, not later than(e.g. 11/02/2011)

1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5

Duration inmonths

FUA: Follow up audit(not later than 12/08/2010)

Result: a major non-conformity and> 75% of requirements met



11 Complaints

The certification body shall have documented procedures for handlingcomplaints received from the companies and/or other relevant parties.An initial response will be given within 10 working days of receiving thecomplaint. A letter confirming receipt of the complaint will be issuedwithin a maximum of 5 working days. A full written response will begiven after the completion of a full and thorough investigation into acomplaint.

The base for the complaint management is the IFS framework agree-ment beween certification body and HTS GmbH.

12 Ownership and Usage of the IFS Logo

The copyright of the IFS and the registered trademark is fully owned bythe “Hauptverband des Deutschen Einzelhandels” (HDE), Berlin and the“Fédération des Entreprises du Commerce et de la distribution” (FCD),Paris. The IFS Logo can be downloaded via the secured part of the IFSAudit portal.

Terms and conditions for IFS Cash & Carry/Wholesale certified compa-nies – Use of the IFS Cash & Carry logo and Communication about theIFS Cash & Carry certification

Form, design and colour of the IFS Cash & Carry/Wholesale logoWhen used, the IFS Cash & Carry/Wholesale logo must comply with theform and colour of the scale drawing. An IFS Cash & Carry/Wholesalecertified company may – subject to the provisions mentioned below –use the IFS logo in its documents.

The IFS logo can be used in printed, physical and electronic form, andin films, providing the forms and formats are respected.The same con-ditions apply to the use of the logo as a stamp.

Restriction of comment and interpretationWhen an IFS certified company publishes documents bearing the IFSlogo, comment and interpretations referring to the IFS shall be clearlyidentifiable as such.

Use of the IFS logo in promotional materialAn IFS Cash & Carry/Wholesale certified company may use the IFS logofor promotional reasons and publish information about its IFS certifica-tion provided that it is not visible by the end-consumer: the IFS logo andthe information about the certification may be used in correspondencewith suppliers and retailers, but not in correspondence with the end-consumer. The IFS logo may not be displayed on vehicles, the foodproducts themselves, or any kind of advertising document likely toreach the end-consumer (e.g. public exhibitions for end consumers,brochures). As for the particular case of websites which are not exclu-



sively dedicated to a professional use, the logo may appear only onweb pages related to food quality and security. It must be ensured thatall information concerning certifications refers clearly to the IFS.The IFSlogo may not be used in presentations having no clear connection tothe IFS.

Further restriction on the use of the IFS logoThe IFS logo shall not be used in a way that could make believe that theIFS owners are responsible for the respect of certification requirements.Furthermore the same applies for opinions and interpretations whichcould derivate from it. In case of suspension or withdrawal of the IFScertification, the certified company has to immediately stop the inclu-sion of the IFS logo on its documents and stop the communicationabout IFS. Furthermore the audited company has to demonstrate thatthey have stopped using the IFS logo in its documents.

Communication about the IFS certificationAll the above mentioned rules apply to any communication about IFS.This also means that using the words “IFS”, “International FeaturedStandard”, is not allowed. This, of course, includes the communicationon finished products, which are bought by the end consumer.

13 Review of the Standard

The review committee needs to demonstrate control of the quality andcontent of the standard and will review the standard and the protocolafter one year to ensure that they are still in compliance with theirrequirements. The review committee shall be formed with all partici-pants involved in the audit process: the representatives of the retailers,representatives of the industry and of certification bodies. The reviewwill be carried out at least once a year.The objective of the review com-mittee is to share experiences, discuss and decide about the changes tothe Standard, the requirements of the audit report and the training.

14 Assessment of the Certification Bodiesby the Companies

All audited companies have the opportunity to give their feedback aboutthe auditor and the IFS.The evaluations forms can be completed onlinevia the IFS audit portal at the secure part for audited companies. Theresults of the assessment will be given to the certification bodies oncea year and will be part of the review committee discussions.



ANNEX 1: Definitions

Cash & carry markets can have or not processing activities, as definedin the Regulation (EC) N° 852/2004

ProcessingAny action that substantially alters the initial product, including heat-ing, smoking, curing, maturing, drying, marinating, extraction, extru-sion or a combination of those processes e.g., Slaughtering, Carcasedressing, Production of minced meat, marinating of food of animal ori-gin, heat treating

Non-Processinge.g. Meat and fish cuts for customer request similar to retail activities,Cutting cheese, Bakery shop activities, Freezing/unfreezing

“unprocessed products” means foodstuffs that have not undergoneprocessing, and includes products that have been divided, parted, sev-ered, sliced, boned, minced, skinned, ground, cut, cleaned, trimmed,husked, milled, chilled, frozen, deep-frozen or thawed;

“processed products” means foodstuffs resulting from the processingof unprocessed products.

These products may contain ingredients that are necessary for theirmanufacture or to give them specific characteristics.

Announced auditThe audit date is agreed between the site/market and the certificationbody.

Unannounced auditThe certification body informs the company at least 48 hours inadvance.


ANNEX 2: Certification Procedure

Voluntary: Pre-AuditVoluntary: Pre-Audit

Determination ofthe audit dateDetermination ofaudit timesDefinition of theaudit scope

Determination ofMajors, KO – Audit

not approved,temporary certificate

blocking

Action plan andpreliminary auditreport sent to

audited company

Voluntary comple-tion of the actionplan and return to

the certification body

Finalisation of theaction plan and

report – upload intothe IFS Auditportal

No certificate

Action plan andpreliminary auditreport sent to

audited company

Corrective actions ofthe non-conformities

which have ledto the Major

Validation of thecorrective actionsby the certification

body within6 months

Determination of1 Major and particu-lar circumstances –Not approved before

further actions,temporary certificate

blocking

4. Selection by the company of the IFS certification body(accredited and approved).

Quotation, decision and signature of contract

3. Evaluation of the current status by the company

2. Ordering and reading of the respective copyof IFS Cash & Carry/Wholesale

1. Decision by the company to get certified againstthe IFS Cash & Carry/Wholesale

6. Closing meetingInformation about the determined non-conformities

Opening meeting – Evaluation of the documentation –Site assessment and interviews of employees – Creation of the audit conclusions

5. Realisation of the audit on-site at the determined date,by an auditor competent in the audit scope

7. Preparation of a preliminary audit report andpreparation of action plan (2 weeks)

12. Awarding of certificate and sending of the final reportto the audited company

11. Certification decision, determinationof the certificate validity

10. Proofreading and checking by the certification body

9. Return of the fulfilled action plan to the certificationbody (2 weeks)

8. Completion of the action plan and determinationof corrective actions by the audited company (2 weeks)

13. Uploading of the audit data’s into the IFS Auditportal(audit details, report and action plan) by the certification body

14. Three months before the audit expires, a reminderwill be sent to the company by the IFS Auditportal forscheduling a new audit with the certification body.Theaudit shall be scheduled no later than the renewal audit

date scheduled in the certificate.



ANNEX 3: Conditions for awarding the certifi-cates for multi-site certificationsof IFS Cash & Carry/Wholesale

1 site KOand/or

> Major or1 Major and

<75%

all sites/marktespassed

multi-sitecertification

site/marketpasses

nomulti-site

certification

site/marketdoesn’tpass


site/marketpasses

nomulti-site

certification

site/marketdoesn’tpass


mostdeviationsare solvedand >75%

nomulti-site

certification

still<75%


mostdeviationsare solvedand >75%

no multi-sitecertification

still<75%

no multi-sitecertification


1 site1 Major and

>75%

tentative nomulti-site

certification

<75%,no Major

deviationslinked to the

generalmanagement

system

deviations onlylinked to thesite/market

Follow upaudit of theheadquarterand on the

site/market tocheck thesuccessful

implementationof corrective

actions

Follow upaudit on thesite/market tocheck thesuccessful

implementationof corrective

actions

follow upaudit within6 months(earliest

6 weeks aftera processMajor)

completelynew audit forthe failed site

(earliest6 weeks afterthe KO orMajor)

result persingle site?

deviationslinked to the site/

market

result of thefollow up audit

positiv?

result of thefollow up audit

positiv?

successfulimplementation ofcorrective actions

result of thenew auditpositiv?

conduction of audits according toIFS C&C/Wholesale in several sites/markets

Yes NoYes No

Yes No

Yes NoYes No



ANNEX 4: Demarcation IFS Food – IFS HPC –IFS Cash & Carry/Wholesale –IFS Logistics – IFS Brokers

IFS Food is a standard for auditing companies that process food or com-panies that pack loose food products. IFS Food can only be used whena product is “processed or handled”, or when there is a hazard for prod-uct contamination during the primary packing.

IFS Food concerns:a) processing and working and/orb) handling of loose products and/orc) activities undertaken during the primary packing.

Examples:

– The IFS Food product categories from 1 to 17 relate to food pro-cessing;

– The IFS Food product category 18 (co-packers) only relates toactivities undertaken during the primary packing or the han-dling of loose products when there is a hazard for product con-tamination (e.g. potato packing, packing of oranges and lem-ons, fish on ice);

– IFS Food is applicable to temperature-controlled processes(e.g. the transport of pig-halves, etc.), but it does not apply topre-packed/primary packaged goods;

– Handling of loose products, e.g. transport of loose bread in gridboxes;

– IFS Food is not applicable to companies that handle pre-packedproducts.

IFS Cash & Carry/Wholesale is the standard which covers all handlingactivities of loose and packed products in Cash & Carry markets orwholesale companies. It also includes processing activities when smallquantities of products are concerned (like minced meat).

The requirements of IFS Cash & Carry/Wholesale are the same as IFSFood, but contain in addition guidelines on how to manage specificrequirements in Cash & Carry markets or wholesale companies. Fur-thermore, a multi-site-certification approach is possible under very spe-cific conditions (quantity of processing activities, number of stores,unannounced audits, etc.).

IFS HPC is a standard for auditing companies that process householdand personal care products, or companies that pack loose householdand personal care products. IFS HPC can only be used when a productis “processed” or when there is a hazard for product contamination dur-ing the primary packing.



IFS Logistics is applicable to both food and non-food products and cov-ers all logistics activities, such as loading and unloading, transport,storage handling of packed products and further distribution.The stand-ard can be applied to all types of activities; delivery by road, rail, ship,plane and every other type of transport (temperature controlled, with-out cooling, etc.).

Examples:

– IFS Logistics covers logistics activities where the company hasa physical contact with primary pre-packed products (transport,packaging of pre-packed goods, storage and/or distribution,transport and storage of pallets).

– IFS Logistics also concerns unpacked loose goods, bulk prod-ucts and silo transport (e.g. oil, or grain) provided such goodsare not subject to any further handling (e.g. controlled-temper-ature transport) during the transportation and/or to any otherfood-safety criteria, such as microbiological processes (EU-VO2073/2005). These goods are loose goods, but they are subjectneither to processing nor to primary-packing activities.

– If a food-processing company has its own logistics and/or trans-port section, this is covered by the IFS Food standard in thechapters onTransport and Storage.

– If logistics and transport activities are outsourced, IFS Logisticsis then applicable.

– If the logistics platform is part of the food company and islocated in the same building or on the same grounds, and if thecompany or a customer on this basis wishes certification of thisplatform in keeping with IFS Logistics, an IFS Logistics auditcan be carried out. In this case the following requirements mustbe taken into account:

• The logistics platform is for pre-packed goods only,

• In the case of two audits and certificates (IFS Food and IFSLogistics) it must be clearly stated exactly where the relevantaudit area begins and ends,

• The requirements of IFS Food as regards transportation andstorage must be taken into account in the context of the IFSFood audit,

• An IFS Food audit must at any rate be carried out in the foodcompany, while IFS Logistics is an additional audit.

• All relevant documentation must be available on the logis-tics platform.

IFS Broker is intended to be applied to all companies primarily involvedin “trading activities“ and who select their own suppliers and purchaseor broker goods from these themselves or on behalf.They can organiselogistics themselves or with service providers. Brokers charge for the



goods themselves without necessarily coming into contact with theproduct.

Examples:

– Companies, such as commercial agencies, brokers or otherenterprises that do not “see” the products, shall be auditedaccording to IFS Brokers.

– If such a company has its own storage and transport activities,these would be audited within the framework of certificationagainst IFS Logistic.

– A company which buys goods and has these processed orworked by a service company in its own name shall be certifiedagainst IFS Brokers.

– The service company that works or processes the goods shallbe certified against IFS Food or IFS HPC (depending on the pro-cessed products).

– The service company that transports, stores or performs anyother logistic activities with the goods, must be certified againstIFS Logistics.

Summary:

IFS Food a factory that processes or handles loose food prod-ucts.

IFS HPC a factory that processes or handles loose householdand personal care products.

IFS Cash & Carry/Wholesale a Cash&Carry and/orwholesale business that trades

its own loose and packed goods

IFS Logistics a company or service provider that handles food andnon-food goods logistically.

IFS Broker a company that purchases goods, but does not nec-essarily itself come into contact with the goods andhas these goods delivered directly to its customers.

Determining for the selection of the standard is the main business activ-ity of the respective company. If the scope of the selected standard isnot applicable for all activities, a completing standard must be used orit must be showed clearly in the certificate, which activities are in theaudit scope and which are not. All activities that influence the productsafety of the certified products must be within the scope of the selectedstandard.



Part 2: Requirements

1 Senior Management Responsibility

These requirements apply to the entire company.

In the case of companies with a branch structure and central headquar-ters, control of each branch is to be checked centrally and shall also becapable of verification in the branch itself.

1.1 Corporate policy/Corporate principles

1.1.1 The senior management shall draw up and implement cor-porate policy.This shall consider as a minimum:

– customer focus

– environmental responsibility

– ethics and personnel responsibility

– product requirements (includes: product safety, quality,legality, process and specification).

The corporate policy shall be communicated to all employ-ees.

1.1.2 The content of the corporate policy shall have been brokendown into specific objectives for the related departments.The responsibility and the time scale for achievement shallbe defined for each department of the company.

1.1.3 From the corporate policy, the quality objectives shall becommunicated to the employees in the respective depart-ments and shall be effectively implemented.

1.1.4 The senior management shall ensure that the achievementof all objectives is regularly reviewed, as a minimum at leastonce a year.

1.1.5 The company shall ensure that all relevant information iscommunicated effectively and in a timely manner to the rel-evant personnel.

1.1.6 The company shall assign the responsible for the externalcommunication (crisis management, authorities and com-munication with media).



1.2 Corporate structure

1.2.1 An organisation chart shall be available showing the struc-ture of the company.

1.2.2 Competences and responsibilities, including deputisation ofresponsibility shall be clearly laid down.

1.2.3 Job descriptions with clearly defined responsibilities shallexist for employees, whose work has an effect on productrequirements.

1.2.4 KO:The senior management shall ensure that employees areaware of their responsibilities and that mechanisms are inplace to monitor the effectiveness of their operation.

1.2.5 Employees with influence on product requirements shall beaware of their responsibilities, and shall be able to demon-strate their understanding of their responsibilities.

1.2.6 The senior management shall have nominated an IFS repre-sentative.

1.2.7 The senior management shall provide sufficient and relevantresources to meet the product requirements.

1.2.8 The department responsible for quality management shallhave a direct reporting relationship to the senior manage-ment.

1.2.9 The company shall ensure that all processes (documentedand undocumented) are known by the relevant personneland are applied consistently.

1.2.10 The company shall have a system in place, to ensure that itis kept informed of all relevant legislation on food safetyissues, scientific and technical developments and industrycodes of practice.

1.3 Customer focus

1.3.1 A procedure shall be in place to identify fundamental needsand expectations of customers.

1.3.2 The results of this procedure shall be evaluated and consid-ered by the determination of quality objectives.

1.4 Management review

1.4.1 Senior management shall ensure that the quality manage-ment system is reviewed at fixed periods.



1.4.2 This review shall include measures for the control of thequalitymanagement systemand for the continuous improve-ment process.

1.4.3 The company shall identify and review regularly (e.g. byinternal audits or on-site inspection) the infrastructureneeded to achieve conformity to product requirements.Thisshall include, as a minimum, the following:

– buildings

– supply systems

– machines and equipment

– transport.

The results of the review shall be considered, with due con-sideration to risk, for investment planning.

1.4.4 The company shall identify and review regularly (e.g. byinternal audits or on-site inspection) the work environmentneeded to achieve conformity to product requirements.Thisshall include, as a minimum the following:

– staff facilities

– environmental conditions

– safety and security at work

– hygienic conditions

– workplace design

– external influences (e.g. noise, vibration).

The results of the review shall be considered, with due con-sideration to risk for investment planning.

2 Quality Management SystemIn its presentation, the HACCP concept shall distinguishbetween the handling of unpacked products and logisticalactivities applicable to packed goods.The scope of the docu-mentation and of the incoming-audit system shall corre-spond to that of the (less extensive) processing level.

2.1 HACCP (based on the Codex Alimentarius – CA)

2.1.1 HACCP system

2.1.1.1 The basis of the company’s food safety control system shallbe a fully implemented, systematic and comprehensiveHACCP system, based upon the Codex Alimentarius princi-ples. It shall take into account any legal requirements of theproduction and destination countries which may go beyondsuch principles.The HACCP system shall be implemented ateach market/site. The HACCP concept consider the circum-stances of the market.



2.1.1.2 The HACCP system shall cover all raw materials, products orproduct groups as well as every process from goods in todispatch, including product development and product pack-aging.

2.1.1.3 The company shall ensure that the HACCP system is basedupon scientific literature, or technical verified specificationsrelating to the manufactured products and procedures.Thisshall be maintained in line with new technical process devel-opment.

2.1.2 Assemble HACCP team (CA Step 1)

2.1.2.1 The HACCP team shall have strong senior management sup-port and shall be well known and established across thewhole company.

2.1.2.2 The HACCP team shall be multidisciplinary and include oper-ational staff. Personnel appointed as HACCP team membersshall have specific knowledge of HACCP, product and proc-ess knowledge and the associated hazards.

2.1.2.3 Where competent knowledge is not available, external expertadvice shall be obtained.

2.1.3 HACCP analysis

2.1.3.1 Describe product (CA Step 2)A full description of the product including all relevant infor-mation on product safety exists such as:

– composition

– physical, organoleptic, chemical and microbiologicalparameters

– methods of treatment

– packaging

– durability (shelf life)

– conditions for storage and method of transport.

2.1.3.2 Identify intended use (CA Step 3)The intended use of the product shall be described as seenfrom the expected use of the product by the end consumer,taking into account vulnerable groups of consumers.

2.1.3.3 Construct flow diagram (CA Step 4)Aflowdiagram shall exist for each product, or product group,and for all variations of the processes and sub-processes.The flow diagram shall be dated, updated and clearly iden-tify each CCP with the number assigned to it.



2.1.3.4 On-site confirmation of the flow diagram(CA Step 5)The HACCP team shall review the processes at all operationstages against the flow diagram. Amendments of the dia-gram will be made, where appropriate.

2.1.3.5 Conduct a hazard analysis for each step(CA Step 6 – Principle 1)A hazard analysis shall be available of all physical, chem-ical and biological hazards that may reasonably be ex-pected.

2.1.3.5.1 The hazard analysis shall consider the likelihood of harm tothe consumer and the potential severity of damage (effect,potential consequences).

2.1.3.5.2 For all steps, which are not defined as CCP’s but as CP’s, thecompany shall implement, maintain, monitor and documentspecific preventive measures..

2.1.3.6 Determine critical control points(CA Step 7 – Principle 2)Relevant Critical Control Points (CCPs) shall be determined,to which control can be applied directly in order to prevent,eliminate or reduce a food safety hazard to acceptablelevel(s).

2.1.3.7 Establish critical limits for each CCP(CA Step 8 – Principle 3)For each CCP, the appropriate critical limits shall be definedand validated, in order to clearly identify when a process isout of control.

2.1.3.8 KO: Establish a monitoring system for each CCP(CA Step 9 – Principle 4)Specific monitoring procedures shall be established for eachCCP to detect any loss of control at that CCP. Records ofmonitoring shall be maintained for a relevant period. Eachdefined CCPs shall be under control. Monitoring and controlrespectively of each CCP shall be demonstrated by records.The respective records shall specify the responsible personas well as the date and result.

2.1.3.9 Establish corrective actions(CA Step 10 – Principle 5)For each CCP, corrective actions shall be established. In casethe monitoring indicates that a particular CCP is not undercontrol, adequate corrective actions shall be taken and docu-mented. Such corrective actions shall also take into accountany non-conforming products.



2.1.3.10 Establish verification procedures (CA Step 11 – Principle 6)Procedures of verification shall be established to confirmthat the HACCP system is efficient. Verification of the HACCPsystem shall be performed at least once a year. Examples ofverification activities include:

– internal audits

– analysis

– sampling

– evaluations

– complaint by authorities and customers.

The results of this verification shall be incorporated into theHACCP system.

2.1.3.11 Establish documentation and record keeping(CA Step 12 – Principle 7)Documentation shall be available, covering all processes,procedures, measures and records. Documentation andrecord keeping shall be appropriate to the nature and size ofthe company.

2.2 Documentation requirements

2.2.1 The quality system for quality assurance and food safetyshall be documented and implemented, and shall be retainedin one location.

2.2.2 A documented procedure shall exist for the control of docu-ments and their amendments.

2.2.3 All documents shall be clearly legible, unambiguous andcomprehensive. They shall be available to relevant person-nel at all times.

2.2.4 All documents which are necessary for compliance with theproduct requirements shall be available in their latest ver-sion.

2.2.5 The reason for any amendments to documents, critical forthe product requirements shall be recorded.

2.3 Record keeping

2.3.1 All relevant records, necessary for the product requirementsshall be complete, detailed and maintained and shall beavailable on request.



2.3.2 Records shall be legible and genuine. They shall be main-tained in a way that subsequent manipulation of records isprohibited.

2.3.3 All records shall be kept in accordance with legal require-ments. If those are not specified, records shall be kept for theduration of the shelf life, to make verification possible. Forproducts which have a very short or no shelf life, recordkeeping shall be based on a hazard analysis.

2.3.4 Any amendments to records shall only be carried out byauthorised persons.

3 Resource Management

3.1 Human resources management

3.1.1 All personnel performing work that affects product safety,legality and quality shall have the required competence byeducation, work experience and/or training.

3.2 Human resources

3.2.1 Personnel hygieneOn the basis of the hazard analysis, the hygiene conceptscan be distinctly presented in terms of activity and area ofwork.

3.2.1.1 There shall be documented requirements relating to person-nel hygiene. These include, as a minimum the followingfields:

– hand washing and disinfection

– eating and drinking

– smoking

– actions to be taken in case of cuts or skin abrasions

– fingernails and jewellery

– hair and beards.

The requirements shall be based on a hazard analysis in rela-tion to product and process.

3.2.1.2 KO:The requirements for personnel hygiene shall be in placeand applied by all relevant personnel, contractors and visi-tors. Compliance with the requirements shall be checkedregularly.



3.2.1.3 Visible jewellery (incl. piercing) and watches shall not beworn. Any exceptions shall have been comprehensivelyevaluated by hazard analysis in relation to product and proc-ess.

3.2.1.4 Cuts and skin abrasions shall be covered by a coloured plas-ter (different from the product colour) – containing a metalstrip, where appropriate – and in case of hand injuries, inaddition to a plaster, a single use glove shall be worn.

3.2.2 Protective clothing for personnel,contractors and visitors

3.2.2.1 Company procedures shall exist to ensure that all personnel,contractors and visitors are aware of the rules regarding themanagement of wearing and changing of protective clothingin specified work areas in accordance with product require-ments.

3.2.2.2 In work areas where wearing headgear and/or beard snoodis required, the hair shall be covered completely so that prod-uct contamination is prevented.

3.2.2.3 Clearly defined usage rules shall exist for work areas whereit is required to wear gloves (coloured differently from theproduct colour). Compliancewith these rules shall be checkedon a regular basis.

3.2.2.4 Suitable protective clothing shall be available in sufficientnumbers for each employee.

3.2.2.5 All protective clothing shall be thoroughly and regularlylaundered. In accordance with a process and product hazardanalysis, the clothing shall be washed by a contract laundry,on-site laundry or by the employee.

3.2.2.6 Guidelines shall exist for laundering of protective clothingand a procedure shall be in place for checking its cleanli-ness.

3.2.3 Procedures applicable to infectious diseases

3.2.3.1 There shall be written and communicated procedures forpersonnel, contractors and visitors for actions to be taken inthe case of an infectious disease or the suspicion thereof.Particular consideration shall be taken in these areas whereproduct safety may be compromised.



3.3 Training

In the training concept the differentiated consideration of therisks involved in the handling of unpacked goods and inlogistical treatment (package goods) shall be demonstrated.The basic training obligation derives from Annex 2 of (EC)Regulation No 852/2004 on the hygiene of foodstuffs. Moreo-ver the statutory training requirements for the handling ofreadily perishable products apply.

3.3.1 The company shall put in place documented training pro-grams in respect of the product requirements and the train-ing needs of the employees.These programs shall include:

– training contents

– training frequency

– list of participants

– languages

– qualified trainer/tutor.

3.3.2 Those responsible for the development and maintenance ofHACCP system shall have received adequate training in theapplication of the HACCP principles.

3.3.3 The documented training programs shall apply to all person-nel, including seasonal and temporary workers, employed inthe respective work area. Upon employment, and beforecommencing work, they shall be trained in accordance withthe documented training programs.

3.3.4 Records shall be available of all performed training events,stating:

– list of participants incl. signature

– date

– duration

– contents of training

– name of trainer/tutor.

3.3.5 The contents of training shall be reviewed and updated regu-larly and take into account company’s specific issues (non-conformities, failures), food safety and food related legalrequirements.



3.4 Sanitary facilities, equipment for personnelhygiene and staff facilities

3.4.1 The company shall provide staff facilities, which shall beproportional in size and equipped for the number of person-nel. Such facilities shall be kept in clean and good condi-tion.

3.4.2 The risk of product contamination by foreign bodies fromstaff facilities shall be evaluated and minimised. Considera-tion shall also be given to food brought to work by personneland personal belongings.

3.4.3 The company shall provide suitable changing rooms for per-sonnel, contractors and visitors. Where necessary outdoorclothing and protective clothing shall be stored separately.

3.4.4 Staff facilities shall be equipped with toilets, which shall nothave direct access to an area where food products are han-dled.There shall be at least one dedicated washroom sepa-rating both areas.

3.4.5 Adequate hand hygiene facilities shall be provided at accesspoints to and within production areas, as well as at staff facil-ities. Based on a hazard analysis, further areas (e.g. packag-ing area) shall be similarly equipped.

3.4.6 Such hand hygiene facilities shall provide as a minimum:

– running cold and hot water

– liquid soap

– single use towels.

3.4.7 Where highly perishable food products are handled, the fol-lowing additional requirements regarding hand hygieneshall also be provided:

– hand contact-free fittings

– hand disinfection

– approved hygiene equipments

– signs/pictograms.

3.4.8 Changing rooms shall be arranged so that they allow directaccess to the areas where food products are handled. Excep-tions shall have been considered within the hazard analysis.Where appropriate, cleaning facilities for boots, shoes andfurther protective clothing shall be available.



4 Production ProcessThe requirements 4.1, 4.2, 4.3 and 4.5 apply only for areaswhere naked goods are handled.

4.1 Contract review

For cash & carry markets, conclusion of contract usuallytakes place at the time at which the customer makes the pur-chase on-site, or at the time of delivery. Checking of the con-tract occurs at the same time. In such cases concrete instruc-tions for contract review cannot be applied (shall be justifiedduring the audit).

4.1.1 All customer requirements relating to the products, theirrealisation and delivery shall have been defined and under-stood before a written supply agreement is concluded. Thecompany shall review whether all aspects of customers’requirements have been satisfied.

4.1.2 There shall be records showing how changes to the existingcontractual agreements are agreed and communicated.

4.2 Product specifications

In the fresh-food areas of the cash & carry markets self-serv-ice, the personnel shall be able to provide information on thespecifications. In the “dry” areas where only end productsare handled, specifications for raw materials and semi-fin-ished products are generally not required.

As long as no processing of products takes place, and there-fore no recipe is needed, these requirements do not apply(N/A, shall be justified).

4.2.1 Specifications shall be available for all final products and, ifnecessary (e.g. retail brand) be agreed upon in writing withcustomers.The specifications shall be up to date, unambigu-ous, available and always in conformance with legal require-ments.

4.2.2 KO: Specifications shall be available and in place for all rawmaterials (raw materials/ingredients, additives, packagingmaterials, rework). The specifications shall be up to date,unambiguous, available and always in conformance withlegal requirements.

4.2.3 KO:The recipe mentioned in the customer finished productspecification shall be complied with.

4.2.4 Specifications and/or their contents are provided in the rele-vant areas and accessible to all relevant personnel.



4.2.5 There shall be a procedure for the amendment and approvalof specifications for all parts of the process.

4.3 Product development

Product development does not normally apply to the han-dling of products (NA, shall be justified).

4.3.1 A procedure for product development shall be in place whichincorporates the hazard analysis principles, in accordancewith the HACCP system.

4.3.2 Product formulation, manufacturing processes and the fulfil-ment of product requirements shall have been ensured byfactory trials and product testing.

4.3.3 Shelf life tests shall be carried out taking into account prod-uct formulation, packaging, manufacturing and storage con-ditions. “Use by” or “Best before” dates shall be establishedaccordingly.

4.3.4 The company shall conduct appropriate studies and tests inorder to investigate compliance with microbiological criteriawithin the shelf life.

4.3.5 Recommendations for preparation and/or use of the foodproducts shall be established. If appropriate, customerrequirements shall be included.

4.3.6 The progress and results of product development shall beproperly recorded.

4.3.7 Product development shall consider the results of organolep-tic assessments.

4.4 Purchasing

For cash & carry markets, purchasing takes place primarilyvia purchasing organizations of the company. Manufacturerswho deliver goods to the purchasing organizations are con-sidered as suppliers in the scope of IFS.The requirements ofthe IFS shall be seen in the context of the stepwise account-ability of the market. The criteria for selection of suppliersdepend on the quality policy of the given company (e.g. asregards the requirements specified for certification).

4.4.1 Purchased products and services shall conform to currentspecifications and contractual agreements.

4.4.2 There shall be records to identify which product is sourcedfrom which supplier.



4.4.3 There shall be a procedure for approval and monitoring ofsuppliers (internal and external), outsourced production orpart of it.

4.4.4 The approval and monitoring procedure shall contain clearassessment criteria such as: audits, certificates of analysis,supplier reliability and complaints, as well as required per-formance standards based on a hazard analysis.

4.4.5 The results of suppliers’ assessments shall be reviewed reg-ularly.There shall be records of the reviews and of the actionstaken as a consequence of assessment.

4.4.6 The purchased products and services shall be checked inaccordance with the existing specifications.The schedule ofthese checks shall take into account the product require-ments, supplier status and the impact of raw materials onthe finished product.

4.5 Product packaging

4.5.1 All packaging shall comply with the current relevant legisla-tion.

4.5.2 Detailed specifications shall exist for all packaging materi-als.

4.5.3 Certificates of conformity or evidence shall exist for all pack-aging in direct contact with food to demonstrate that theyare suitable for use.This applies for packaging in direct con-tact with raw materials, semi-processed and finished prod-ucts. This includes containers, conveyor belts in productionareas for semi-processed products.

4.5.4 All packaging or packaging equipments shall be suitable forits intended use and shall have been tested for possible con-tamination and hazards (interactions) towards products andconsumers. Adequate up-to-date test reports shall exist.

4.5.5 Based on a hazard analysis, the company shall verify thecapability of the packaging material for each relevant prod-uct (e.g. organoleptic tests, storage tests, chemical analy-sis).

4.5.6 Where packaging materials (e.g. glass) pose a risk to theproduct, special procedures shall be in place to avoid prod-uct contamination.

4.5.7 A system shall be in place to ensure storage and handling ofpackaging materials and packaging equipments both insideand outside of the production areas, in order to minimise therisk of contamination (interaction/correlation).



4.5.8 The conformity of the product with its labelling shall bereviewed each time before a new label is issued for use. Suchreview shall take into account the product requirements andparticular relevant legislation in the designated countries,where the product is to be marketed.

4.5.9 The conformity of the product with its labelling shall be con-tinuously ensured during the production process.

4.6 Factory environment standards

By application of the requirements it has to be taken intoconsideration if the safety and quality of the products can beaffected.

4.6.1 Choice of location

4.6.1.1 The company shall investigate to what extent the factoryenvironment (e.g. ground, air) may have an adverse impacton product safety and product quality. In each case, appro-priate measures shall be established. The efficiency of theestablished measures shall be periodically reviewed (exam-ples: extremely dusty air, strong smells).

4.6.2 Exteriors

4.6.2.1 The factory exterior shall be sustainable maintained cleanand tidy.The external condition of the premises shall be con-sidered within the internal audit process.

4.6.2.2 All grounds within the site/market shall be in good condi-tion.Where natural drainage is inadequate, a suitable drain-age system shall be installed.

4.6.2.3 Outdoor storage shall be kept to a minimum. Where goodsare stored outside, a hazard analysis shall be undertaken toensure that there is no risk of contamination or adverse effecton safety or quality.

4.6.2.4 The production and storage areas of the site/market shall besecured effectively by controlled access in order to preventunauthorised entry.

4.6.3 Plant layout and process flows

4.6.3.1 The process flow, from receipt of goods to dispatch, shall beorganised so that a contamination of raw materials, packag-ing, semi-processed and finished products is avoided. Therisk of cross-contamination shall be minimised througheffective measures.



4.6.3.2 Segregation of processes shall take into account internalflows (of product, waste, materials, plant and equipment,personnel, water) and provided services. A plan shall beavailable which clearly defines these flows.

4.6.3.3 Where production areas are identified as microbiologicallysensitive (e.g. clean room technology), a positive pressuresystem shall be installed. Measurement of micro-organismsshall be performed at regular intervals.

4.6.3.4 The system of working shall, where appropriate, be such toreduce any potential physical, chemical or microbiologicalcontamination risk.

4.6.3.5 Location of laboratories at the factory shall not affect prod-uct safety.

4.6.3.6 The cleaning of production tools shall be carried out at spe-cific locations or specific time periods separated from theproduction process. If this is not possible, these operationsshall be controlled as to not affect the product.

4.6.4 Buildings and facilities

4.6.4.1 Constructional requirements

4.6.4.1.1 Rooms where food products are prepared, treated, pro-cessed and stored shall be designed and constructed, so thatfood hygiene is ensured.

4.6.4.2 Walls and partition walls

4.6.4.2.1 Walls shall be designed and constructed to prevent the accu-mulation of dirt, to reduce condensation and mould growth,and to facilitate cleaning.

4.6.4.2.2 The surfaces of walls shall be in a good condition and shallfacilitate cleaning and if necessary disinfection.They shall beimpervious, water-repellent and wear-resistant.

4.6.4.2.3 The junctions between walls and floors and corners respec-tively shall be designed to facilitate cleaning.

4.6.4.3 Floors

4.6.4.3.1 Floors shall be designed to meet production requirements(e.g. mechanical loads, cleaning materials, temperatures).

4.6.4.3.2 The floor covering shall be in good condition and shall facili-tate cleaning and disinfection, where required.They shall beimpervious, water-repellent and wear-resistant.



4.6.4.3.3 The hygienic disposal of waste water shall be ensured. Drain-age systems shall be designed to facilitate cleaning and tominimise the risk of product contamination (e.g. adverseimpact, ingress of pests, etc.).

4.6.4.3.4 Floors shall have adequate falls so that water or other liquidscan reach the drainage without difficulty.

4.6.4.3.5 Machinery and piping shall be arranged so that, where pos-sible, process waste water goes directly into a drain.

4.6.4.4 Ceilings/Overheads

4.6.4.4.1 Ceilings (or, where no ceilings are fitted, the undersides ofroofs) and overhead fixtures (incl. piping, cables, lamps)shall be designed and constructed to minimise the accumu-lation of dirt, the detachment of paints of material, conden-sation and mould growth. Ceilings and overheads shall bedesigned to facilitate cleaning and prevent product contami-nation.

4.6.4.4.2 Where false ceilings are used, adequate access to the voidshall be provided to facilitate cleaning, maintenance of serv-ices and inspection for pest control.

4.6.4.5 Windows and other openings

4.6.4.5.1 Windows and other openings shall be designed and con-structed to avoid the accumulation of dirt.

4.6.4.5.2 If windows may result in contamination, windows and roofglazing shall remain closed and fixed during production.

4.6.4.5.3 Where windows and roof glazing are designed to be openedfor ventilation purposes, they shall be sealed by easy remov-able pest fences or other measures in order to avoid anycontamination.

4.6.4.5.4 In areas where unpacked product is handled, windows shallbe protected against breakage.

4.6.4.6 Doors

4.6.4.6.1 Doors shall be in good condition (e.g. no splintering parts orflaking paints, no corrosion) and easy to clean and disinfect,where appropriate.

4.6.4.6.2 External doors which open to handling of raw material,processing, packaging and storage areas shall be self-clos-ing and designed to prevent the ingress of pests.



4.6.4.6.3 Doors and gates which are used to separate productionsareas shall be kept closed.

4.6.4.7 Lighting

4.6.4.7.1 All working areas shall have adequate lighting.

4.6.4.7.2 All lighting equipment and electric fly killer units shall beprotected by shatterproof coating (splinter shields).The fac-tory areas where this clause applies are, as a minimum:

– handling of unpackaged products,

– packaging and raw material storage,

– raw materials handling

– changing rooms.

This does not preclude that other areas cannot have pro-tected lighting equipment or electric fly killer units.

4.6.4.8 Air conditioning/Ventilation

4.6.4.8.1 Adequate natural and/or artificial ventilation shall exist in allareas.

4.6.4.8.2 Ventilation systems shall be installed so that filters and othercomponents which require cleaning or replacement are eas-ily accessible.

4.6.4.8.3 The use of air in the production (e.g. compressed air supply)shall avoid contamination and be based on a process andproduct hazard analysis.

4.6.4.8.4 Dust extraction equipment shall be installed in areas whereconsiderable amounts of dust are generated.

4.6.4.9 (Drinking)Water supply

4.6.4.9.1 Water which is used as ingredient in the production process,or for cleaning, shall be potable water and supplied in suffi-cient quantity.

4.6.4.9.2 Recycled water which is used in the process shall not pose acontamination risk. The water shall comply with applicablelegal requirements for drinking water. Related records oftesting shall be available.

4.6.4.9.3 The quality of water, steam or ice that comes in contact withfood shall be monitored at all dispensing stations on a riskassessed sampling plan.



4.6.4.9.4 Non potable water, which is used e.g. for fire fighting, steamgeneration, cooling or similar purposes, shall be transportedin separate, properly marked piping. Such piping shall nei-ther be connected to the drinking water system, nor shall apossibility of reflux to that system exist.

4.7 Housekeeping and hygiene

4.7.1 Cleaning and disinfection schedules, based on a hazard anal-ysis shall be available and implemented. These shall spec-ify:

– responsibilities

– the products used and their instructions for use

– the areas to be cleaned and/or disinfected

– objectives

– cleaning frequency

– documentation requirements

– hazard symbols (if necessary).

Where external service providers are employed for clean-ing and disinfection, they shall fulfil all the above require-ments.

4.7.2 Only qualified personnel shall be used for cleaning.The per-sonnel shall be trained on a regular basis to carry out thecleaning schedules.

4.7.3 The effectiveness of the cleaning and disinfection measures,based on a hazard analysis, shall be verified and document-ed according to a sampling schedule by using appropriateprocedures. Resultant corrective actions shall be docu-mented.

4.7.4 The cleaning and disinfection measures shall be validatedaccording to any changing circumstances (e.g. constructionwork, new products, newmachines, changes of climate etc.).Where necessary, the cleaning and disinfection schedulesshall be adapted.

4.7.5 Current material safety data sheets (MSDS) and instructionsfor use shall be available for chemicals and cleaning agents.Personnel responsible for cleaning shall be able to demon-strate their knowledge of such instructions, which shall bealways available on site/market.

4.7.6 Cleaning utensils and chemicals shall be clearly marked andstored in a segregated area, to avoid contamination risk.



4.7.7 Appropriate storage facilities shall be available for the con-trol and storage of chemicals needed for the manufactureand treatment of food products. Chemicals shall only behandled by personnel trained in their use.

4.8 Waste/Waste disposal

4.8.1 All current legal requirements for waste disposal shall bemet.

4.8.2 Food waste and other waste shall be removed as quickly aspossible from areas where food is handled. The accumula-tion of waste shall be avoided.

4.8.3 Waste collection containers shall be clearly marked, suitablydesigned, in good state of repair, easy to clean, and wherenecessary disinfected.

4.8.4 Waste collection rooms and containers (incl. compactors)shall be designed to be kept clean to minimise animal andpest attraction.

4.8.5 Waste shall be collected in separate containers in accord-ance with the intended means of disposal. Such waste shallbe disposed by authorised third parties only. Records ofwaste disposal shall be kept by the company.

4.9 Risk of foreign bodies, metal, broken glass andwood

In the “dry” areas (storage of package products), there areusuallynorisks linked to foreignbodies. Inareaswithunpackedgoods, practices for minimising risks shall be implemented inaccordance with the IFS requirements. Special attention shallbe paid to risks linked to breakage of glass.

4.9.1 KO: Based on a hazard analysis, potential foreign bodysources (e.g. raw material, packaging material, packagingaids, in-house tools, machine components etc.) shall beidentified. Procedures shall be in place which shall avoid thecontamination with foreign bodies. Contaminated productsshall be treated as non-conforming products.

4.9.2 In all areas, e.g. handling of raw material, processing, pack-ing and storage, where a hazard analysis has identified thepotential for product contamination, the use of wood shallbe excluded.



4.9.3 Where the use of wood cannot be avoided, but the risk ismanaged, the wood shall be in good order and clean. Thecondition of this wood shall be subject to regular verifica-tion.

4.9.4 The need for metal and foreign body detection equipmentshall be established by hazard analysis.

4.9.5 Where metal and/or foreign body detectors are required,they shall be installed so that any subsequent product con-tamination is avoided, as far as possible.The detection shallnot be affected by interferences.

4.9.6 Contaminated products (including raw materials, semi-proc-essed and finished products) shall be isolated and treated asnon-conforming products. Access to these products andactions for further handling or checking shall be carried outonly by authorised personnel. Only where an automaticrejection process is technically not possible (e.g. large trad-ing units) will an automatic line stop be accepted.

4.9.7 The accuracy of measurement of the detectors shall be spec-ified. Qualified personnel shall regularly check the properoperation of detectors. In case of defect or failure of a metaland/or foreign body detector, corrective actions shall beimplemented, documented and verified.

4.9.8 Any filters and sieves used for metal and/or foreign bodydetection shall be regularly inspected and properly main-tained.

4.9.9 In all areas, e.g. handling of raw material, processing, pack-ing and storage, where a hazard analysis has identified apotential product contamination, the presence of glass shallbe excluded.

4.9.10 Where the presence of glass cannot be avoided, but the riskis managed, it shall be protected against breakage.

4.9.11 All objects of glass or similar material present in areas ofhandling of raw material, processing, packing and storageshall be listed in a glass register including details of theirexact location. A comparison between the glass register andthe condition of such objects shall be regularly performedand recorded.

4.9.12 In areas with unpacked goods, all glass breakages shall berecorded. Exceptions shall be justified at the hazard analysis.

4.9.13 Procedures shall be in place describing the measures to betaken in case of breakage of glass, including glass packagingand similar material. Such measures shall include identify-ing the scope of goods to be isolated, specifying authorisedpersonnel, cleaning the production environment and releas-ing the production line for continued production.



4.9.14 Based on a hazard analysis, preventive measures shall be inplace for handling of glass packaging, glass containers orother kinds of containers in the production process (turnover, blow, rinse etc.). After this process step no further con-tamination shall be allowed.

4.10 Pest monitoring/Pest control

4.10.1 The company shall have pest control in place taking intoaccount, as a minimum:

– the factory environment (potential pests)

– site plan with area for application (bait map)

– identification of the baits on-site

– responsibilities, in-house/external

– used products/agents and their instructions for use andsafety

– the frequency of inspections.

4.10.2 The company shall have qualified and trained in-house staff,and/or employ the services of a qualified external provider.Where an external provider is used the activities requiredon-site shall be laid down in a written contract.

4.10.3 Following pest control inspections, any actions and resultingrecommendations shall be documented and storage, includ-ing the date.

4.10.4 Sufficient numbers of operational electric fly killers shall beprovided and positioned correctly. There shall be no risk ofcontamination to open production lines.

4.10.5 Incoming deliveries shall be checked on arrival for theabsence of pests. Any infestation shall be documented andcontrol measures taken.

4.10.6 Raw materials, packaging, semi-processed and finishedproducts shall be stored so as to minimise the risk of pestinfestation. Where stored product and/or machines mayattract pests, appropriate measures shall be taken.

4.11 Receipt of goods and storage

4.11.1 Raw materials, semi-processed and finished products, aswell as packaging, shall be checked against the specifica-tions on receipt and in accordance with determined inspec-tion plan. All results shall be documented.



4.11.2 Goods in documents and/or product labels shall containinformation on the appropriate storage (e.g. refrigerationtemperature).

4.11.3 The storage conditions of raw materials, semi-processedand finished products as well as packaging shall in each casecorrespond to product requirements (e.g. refrigeration, pro-tective covers) and shall not be detrimental to other prod-ucts.

4.11.4 Each item in storage shall be clearly identified, and the FirstIn/First Out and/or First Expired/First Out principles shall beapplied.

4.11.5 Where a company hires a third-party storage service pro-vider, all the requirements specified in section 4.11 shall beclearly defined in the respective contract or the service pro-vider shall subject to IFS Logistic requirements.

4.12 Transport

If the cash & carry markets are also responsible for the deliv-ery of finished products, the transport requirements shallapply. If no transport service is undertaken, such require-ments are not applicable (N/A, shall be justified).

4.12.1 Before loading transport vehicles, their condition (e.g.absence of strange smells, high dust load, adverse humidity,pests, mould) shall be checked and action taken, if neces-sary.

4.12.2 Where goods must be transported at certain temperatures,before loading, the temperature inside the vehicle shall bechecked and documented.

4.12.3 Procedures to prevent contamination during transport shallbe implemented (food/ non-food/ different categories ofgoods).

4.12.4 Where goods must be transported at certain temperatures,maintaining the adequate range of temperatures duringtransport shall be ensured and documented.

4.12.5 A cleaning and, where appropriate, disinfection scheduleshall exist for all transport vehicles and equipment used forloading/unloading (e.g. hoses of silo installations). Thereshall be records of the measures taken.

4.12.6 Loading and unloading ramps shall have in place protectiondevices to shelter the transported products from externalinfluences (e.g. climate, pollen).



4.12.7 Where a company hires a third-party transport service pro-vider, all the requirements specified within section 4.12 shallbe clearly defined in the respective contract or the serviceprovider shall subject to IFS Logistic requirements.

4.13 Maintenance and repair

4.13.1 A system of maintenance shall be in place, documented,covering all critical equipment (incl. transport) for compli-ance with product requirements. This applies both for inter-nal and external maintenance work.

4.13.2 Product requirements and prevention of contamination shallbe ensured during maintenance and repair work. Recordsshall be kept of maintenance and repair work and of correc-tive actions taken.

4.13.3 All material used for maintenance and repair shall be fit forthe intended use (e.g. food-grade oils, non-toxic paints).

4.13.4 Failures of plant and equipment (incl. transport) covered bythe maintenance system shall be documented and reviewedwith a view to adapting the maintenance system.

4.13.5 Temporary repairs shall be carried out so that product require-ments are not affected. Such work shall be documented anda short-term deadline set for eliminating the fault.

4.14 Equipments

4.14.1 Equipments shall be suitably designed and specified for theintended use. Before commissioning, it shall be verified thatthe product requirements are complied with.

4.14.2 Equipments shall be designed and arranged so that cleaningand maintenance operations on and located around theinstallations can be effectively performed.

4.14.3 In the case of plant or equipment failures and/or processdeviations, appropriate procedures shall be in place to ensurethat, prior to release for production, product requirementsare complied with.

4.15 Process validation

As long as no processing of raw materials takes place, andno rework in accordance with specific recipes, the require-ments about process validation are not applicable (N/A, shallbe justified).



4.15.1 The company shall ensure that in the event of changes toproduct formulation, including rework, processing methodsand equipment or packaging, that the process characteris-tics are reviewed in order to assure that product require-ments are complied with.

4.15.2 All rework operations shall be validated, monitored and doc-umented. These operations shall not affect the productrequirements.

4.16 Traceability (including GMOs and allergens)

For cash & carry markets, traceability to the customer shallbe ensured. The traceability does not need to be specificdown to the batch details. The company shall, however,explain reasonably the connection between the incominggoods and the goods delivered to the customer. This shallremain verifiable.

4.16.1 KO:A traceability system shall be in place which enables theidentification of product lots and their relation to batches ofraw materials, packaging in direct contact with food, pack-aging intended or expected to be in direct contact with food.The traceability systemshall incorporate all relevant process-ing and distribution records.

4.16.2 The traceability system shall be tested, documented and,where appropriate, adapted at defined intervals to verifytraceability in both directions of flow (from delivered prod-ucts to raw material, and vice versa), including quantitychecking.

4.16.3 Traceability shall be ensured at all stages, including work inprogress, post treatment and rework.

4.16.4 The lot labelling rather labelling of best-before-date of semi-finished products or finished products, to ensure a cleartraceability of goods, shall be made at the time when thegoods are directly packed. Where goods are labelled at alater time, the temporarily stored goods shall have been pro-vided with a specific lot labelling. The shelf life (e.g. bestbefore date) of the labelled goods shall be calculated fromthe original production date.

4.17 Genetically modified organisms (GMOs)

4.17.1 The company shall have in place systems and procedures toallow the identification of products consisting of GMOs, con-taining GMOs or produced fromGMOs, including food ingre-dients, additives and flavouring(s).



4.17.2 Raw material specifications and delivery documents identi-fying products consisting of, being made from, or containingGMOs shall be available. The guarantees concerning theGMO status of the raw materials shall be agreed by contractwith the supplier.The company shall maintain a continuouslyupdated listing of all GMO rawmaterials used at its premises,which also identifies all blends and formulas to which suchGMO raw materials are added.

4.17.3 There shall be adequate procedures to ensure that productsconsisting of or containing GMOs are manufactured, so thatcontamination of non-GMO products is prevented. Adequatecontrol measures shall be in place to prevent GMO crosscontamination. The effectiveness of these procedures shallbe monitored by random testing.

4.17.4 Finished products containing GMOs shall be declared inaccordance with current legal requirements. Delivery docu-ments shall include the corresponding reference to GMOs.

4.17.5 Customer requirements concerning the GMO status of prod-ucts shall be clearly implemented by the company.

4.18 Allergens and specific conditions of production

In those fields where packed products are handled, no risksassociated with carry-overs of allergens need be anticipated.For the handling of open goods, there can be a risk of crosscontamination of allergens from an area to another (e.g.bread, cakes and pastries with sesame seeds).

4.18.1 Raw material specifications identifying allergens requiringdeclaration shall be available.The company shall maintain acontinuously up to date listing of all raw materials contain-ing allergens used at its premises, which also identifies allblends and formulas to which such raw materials containingallergens are added.

4.18.2 The manufacturing of products which contain allergensrequiring declaration shall be carried out so that cross con-tamination is minimised, as far as possible.

4.18.3 Finished products containing allergens requiring declarationshall be declared in accordance with current legal require-ments. For the adventitious presence, the labelling of legallydeclared allergens and traces shall be based on a hazardanalysis.

4.18.4 Where customers specifically require that products are ‘freefrom’ certain substances or ingredients (e.g. pork), or thatcertain methods of treatment or production are excluded,verifiable procedures shall be in place.



5 Measurements, Analysis,Improvements

5.1 Internal audits

5.1.1 KO: Internal audits shall be conducted according to an agreedplan. Scope (including outdoor areas) and frequency shall bedetermined by hazard analysis.

5.1.2 Internal audits shall be carried out at least once a year in alldepartments.

5.1.3 The auditors shall be competent and independent from theaudited department.

5.1.4 Audit results shall be communicated to responsible personsof concerned department. Necessary corrective actions anda schedule for implementation shall be determined and doc-umented and communicated to every relevant person.

5.1.5 It shall be documented, how and when the corrective actionsresulting from the internal audits shall be verified.

5.1.6 The audit results shall be communicated to the senior man-agement.

5.2 Site factory inspections

5.2.1 Regular factory inspections shall be planned and carried out(e.g. product control, hygiene, foreign body hazards, person-nel hygiene and housekeeping).

5.2.2 Any deviation and the associated corrective actions shall bedocumented.

5.3 Process control

In view of respect of the cold chain, those requirements areparticularly relevant

5.3.1 In circumstances where the control of process and workingenvironment parameters (temperature, time, pressure,chemical properties etc.) is essential to ensure the productrequirements, such parameters shall be monitored andrecorded continuously and/or at appropriate intervals.

5.3.2 There shall be appropriate procedures for notification,recording and monitoring of malfunction and deviations.



5.4 Calibration and checking of measuring andmonitoring devices

In view of respect of the cold chain, those requirements areparticularly relevant

5.4.1 The company shall identify the measuring and monitoringdevices required to ensure compliance with product require-ments. These devices shall be recorded on a document andclearly identified.

5.4.2 All measuring devices shall be checked under a monitoringsystem at specified intervals and in accordance with definedstandards/methods.The results of the checks shall be docu-mented and corrective actions carried out, where necessary.

5.4.3 All measuring devices shall be used exclusively for theirdefined purpose. Where the results of measurements indi-cate a deviation or damage, the device in question shall beimmediately repaired or replaced.

5.4.4 The calibration status of the measuring devices shall beclearly identified (labelling at the machine or on a list of testdevices).

5.5 Quantity checking (quantity control/fillingquantities)

5.5.1 The frequency and methodology of quantity checking shallbe determined so that the legal requirements for nominalquantity are met.

5.5.2 For purchased, already pre-packed products from third par-ties, there shall be evidence about the compliance with thelegal requirements for nominal quantity.

5.5.3 All equipment used for quantity measurement shall be cali-brated regularly. All equipment used for final checking shallbe legally approved and regularly calibrated.

5.6 Product analysis

For handling of packed goods, products analysis are not nec-essary or are not applicable (N/A, shall be justified). Thenecessity of products analysis for unpacked goods shall bepresented in a hazard analysis.

5.6.1 There shall be procedures ensuring that all specified productrequirements are met, including legal requirements andspecifications. Microbiological, physical and chemical analy-sis required for that purpose shall be performed internallyand/or subcontracted.



5.6.2 Analyses, which are relevant for the food safety, shall be per-formed by an accredited laboratory (ISO 17025). If the analy-ses are performed by a factory internal or non accreditedlaboratory, the results shall be verified on a regular basis byan accredited laboratory.

5.6.3 Procedures shall exist which assure the reliability of theinternal analysis results on the basis of official recognisedanalysis methods. This shall be demonstrated by ring testsor other proficiency tests.

5.6.4 A test plan shall be drawn up for internal and external analy-sis, based upon a hazard analysis which covers raw materi-als, semi-processed and finished products aswell as process-ing equipments and packaging materials, and wherenecessary environmental tests.The test results shall be doc-umented.

5.6.5 The analytical results shall be reviewed regularly. Appropri-ate measures shall be introduced promptly for any unsatis-factory results.

5.6.6 For theperformanceof internal analysis, qualified and trainedpersonnel shall be available, as well as appropriate equip-ment and premises.

5.6.7 For validation of finished product quality, internal organolep-tic tests shall be carried out regularly in accordance withspecifications and shall be documented.

5.6.8 When establishing and/or validating the shelf life of the prod-uct (including long shelf life product i.e. labelled with a “bestbefore date”), the results of organoleptic tests shall be takeninto account.

5.7 Product quarantine and product release

5.7.1 A procedure shall be in place, based on a hazard analysis, forthe quarantine and release of all raw materials, semi-proc-essed and finished products, processing equipment andpackaging materials. The procedure shall ensure that onlyproducts and materials conforming to product requirementsare processed and dispatched.

5.8 Management of complaints from authorities andcustomers

5.8.1 A system shall be in place for the management of productcomplaints.



5.8.2 All complaints shall be assessed by competent staff. Whereit is justified, appropriate actions shall be taken, if necessary,immediately.

5.8.3 Complaints shall be analysed with a view to implementingpreventive actions, which avoid the recurrence of the non-conformity.

5.8.4 The results of complaint data analysis shall be made availa-ble to the relevant responsible persons and to the seniormanagement.

5.9 Management of incidents, product withdrawal,product recall

5.9.1 A crisis management procedure shall be defined, imple-mented and maintained. This includes as a minimum thenomination and training of a crisis team, an alert contact list,sources of legal advice (if necessary), contacts reachability,customer information, product withdrawal and/or recall anda communication plan, including information to consumers.

5.9.2 KO:There shall be an effective procedure for the withdrawaland recall of all products, which ensure that involved cus-tomers are informed, as soon as possible. This procedureshall include a clear assignment of responsibilities.

5.9.3 The product withdrawal and recall procedure shall includeupdated emergency contact details (such as names and phonenumbers of suppliers, customers and competent authorities).

5.9.4 The feasibility, effectiveness and timeliness of implementa-tion of the withdrawal procedure shall be subject to regularinternal testing, based on a hazard analysis but carried out atleast once a year. This shall be carried out in a manner toensure the effective implementation and operation of theprocedure.

5.10 Management of non-conforming products

5.10.1 A procedure shall exist for the management of all non-con-forming raw materials, semi-finished and finished products,processing equipment and packaging materials. This shallinclude, as a minimum:

– isolation/quarantine procedures

– risk assessment

– identification (e.g. labelling)

– decision about the further use (e.g. release, rework/post-treatment,

– blocking, quarantine, rejection/disposal).



5.10.2 The responsibilities shall be clearly identified. The rules ofthe procedure for the management of non-conforming prod-ucts shall be understood by all relevant employees.

5.10.3 In case of presence of non-conformities there shall be imme-diate action in order to assure the product requirements arein place.

5.11 Corrective actions

5.11.1 A procedure shall be in place for the recording and analysisof the non-conformities with the objective to avoid recur-rences by preventive actions and/or corrective actions.

5.11.2 KO: Corrective actions shall be clearly formulated, docu-mented and undertaken, as soon as possible to prevent fur-ther occurrence of non-conformity. The responsibilities andthe timescales for corrective action shall be clearly defined.The documentation shall be securely stored, and easilyaccessible.

5.11.3 The performance of the implemented corrective actions shallbe documented and the effectiveness shall be checked.



ANNEX

Glossary

Definitions which are not mentioned within the glossary can be foundin relevant regulations and directives. In relation to the terms usedwithin this document, the following definitions apply and shall berespected.

Allergen Food causing an adverse reaction that is mediated by animmunological response. Defined allergens are:– Cereals containing gluten (i.e. wheat, rye, barley, oats,

spelt, kamut or their hybridised strains) and productsthereof

– Crustaceans and products thereof– Eggs and products thereof– Fish and products thereof– Peanuts and products thereof– Soybeans and products thereof– Milk and products thereof (including lactose)– Nuts i.e. Almond (Amygdalus communis L.), Hazelnut

(Corylus avellana),Walnut (Juglans regia), Cashew(Anacardium occidentale), Pecan nut (Carya illinoiesis(Wangenh.) K. Koch), Brazil nut (Bertholletia excelsa),Pistachio nut (Pistacia vera), Macadamia nut andQueensland nut (Macadamia ternifolia) and productsthereof

– Celery and products thereof– Lupin and products thereof– Molluscs and products thereof– Mustard and products thereof– Sesame seeds and products thereof– Sulphur dioxide and sulphites at concentrations of more

than 10 mg/kg or 10 mg/litre expressed as SO2.

Directive 2006/142 EC of 22 December 2006 amending Directive 2000/13/EC asregards indication of ingredients present in foodstuffs (annex IIIa).

Assessor Person assigned by an accreditation body to perform, aloneor as part of an assessment team, an assessment of aConformity Assessment Body.

Audit Systematic, independent and documented process forobtaining audit evidence and evaluating it objectively todetermine the extent to which the audit criteria are fulfilled.

Calibration Set of operations that establish, under specified conditions,the relationship between values of quantities indicated by ameasuring instrument or measuring system, or valuesrepresented by a material measure or a reference material,and the corresponding values realised by standards.

Cash & Carry Cash and carry wholesaler, also described as Cash and carrycompany or self-service wholesaling, is an organisationalform of wholesaling.The buyer must pay in cash andassemble the goods (picking) and take care of their trans-port.The customers of Cash and carry wholesaling areusually limited to resellers, industrial, commercial or otherprofessional users and institutions, which can be guaran-teed by entering the customer in a customer database andissuing the necessary loyalty card that allows entry to theCash and carry market.



CCP – CriticalControl Point

A step at which control can be applied and is essential toprevent or eliminate a food safety hazard or reduce it to anacceptable level.

Company General organisation (whereas the site is a unit of thecompany)

Contamination Introduction or occurrence of a contaminant in food or foodenvironment. Contamination does include: physical, chemi-cal, biological contamination. Contamination can also meancorrelation of packages among themselves.

Corporate Company

Correction Action to eliminate a detected non-conformity or deviation.

Corrective action Action to eliminate the cause of a detected non-conformityor other undesirable situation.

CP – Control point Identified by the hazard analysis as essential in order tocontrol the likelihood of introducing or proliferation of foodsafety hazard in the product and/or the environment.

Customer A customer is a business company or person to whomproducts are sold either as finished product or as a semifinished part of the finished product.

Deviation Non-compliance with a requirement but there is no impacton food safety related to products and processes. In the IFS,deviations are requirements scored with a B, C or D and KOrequirements scored with a B.

End consumer The ultimate consumer of a foodstuff who will not use thefood as part of any food business operation or activity.

Factory inspection(versus Internalaudits)

Factory inspection covers specific subjects and can becarried out by any appropriate person.That means regularvisits in any areas, for any purposes, to check the conformity(hygiene, pest control, product control, fabrication, foreignbody hazards, surrounding control etc.).

Food safety Assurance that food will not cause harm to the consumerwhen it is prepared and/or eaten according to its intended use.

Internal audit General process of audit, for all the activity of the company.Conducted by or on behalf of the company for internalpurposes.

Flow diagram A systematic representation of the sequence of steps oroperations used in the production or manufacture of aparticular food item.

GMO An organism, with the exception of human beings, in whichthe genetic material has been modified otherwise thannatural multiplication or natural recombination.

HACCP A system which identifies, evaluates and controls hazardswhich are significant for food safety.

Hazard A biological, chemical or physical agent in, or condition of,food with the potential to cause an adverse health effect.

Hazard analysis The process of collecting and evaluating information onhazards and conditions leading to their presence to decidewhich are significant for food safety and therefore should beaddressed in the HACCP plan.

Head office assess-ment

Assessment of the Conformity Assessment Body HeadOffice.



MSDS (MaterialSafety Data Sheet)

The safety data sheet information is principally intended foruse by professional users and must enable them to take thenecessary measures as regards the protection of health,safety and the environment at the place of work.The safetydata sheet may be supplied on paper or electronically,provided that the addressee has the necessary means ofreceiving it.

Non-conformity Non-fulfilment of a specified requirement. Non-conformitycan be given in non respect of legislation, law, food safety,internal dysfunctions and customer issues. In the IFS, definednon-conformities are Majors and KO’s scored with a D.

On-site observation Shall be organised by the certification body, under the IFStrainer responsibility, before the auditor applies for the IFSexaminations.The auditor is accompanied by someone fromthe certification body during the audit in order to evaluatehis/her competence. Shall be an audit related to foodcompanies, for an EN 45011 standard/ISO IEC Guide 65norm. On the application file of the auditor (sent afterwardsto the IFS offices), the certification body shall precise thename of the company, audit date and name of the personwho evaluated the auditor.

Procedure Specified way to carry out an activity or process. Proceduresshall be implemented and the elaboration of procedures isdone by documents or process description (e.g. flowchart).

Product Result of a process or activities transforming inputs intooutputs. Products include services.

Product recall Any measure aimed at achieving the return of a dangerousproduct that has already been supplied or made available toconsumers by the producer or distributor.

Productrequirement

Product requirement includes: product safety, productquality, product legality, process and specification.

Product withdrawal Any measure aimed at preventing the distribution, displayand offer of a product dangerous to the consumer.

Retailer Business which sells products directly to the final consumer.

Risk A function of the probability of an adverse health effect andthe severity of that effect, consequential to a hazard(s) infood.

Senior management Executive management

Services See definition of product.

Site A unit of the company.

System Set of interrelated or interacting elements. System is aplaned, sustainable structured course of action. Dependingon the complexity, documentation is recommended. Systemincludes: documentation, procedure description, control/monitoring, corrective action, site plan.

Traceability Ability to trace and follow a food, feed, food-producinganimal or substance intended to be, or expected to beincorporated into a food or feed, through all stages ofproduction, processing and distribution.

Validation Confirmation through the provision of objective evidencesthat the requirements for the specific intended use orapplication have been fulfilled.



Verification Confirmation through the provision of objective evidencesthat specified requirements have been fulfilled.

Wholesaling Wholesaling as a function exists if market operators procuregoods that they do not normally process themselves frommanufacturers or other suppliers and sell them to resellers,further processors or business users or to other institutionsprovided that private households are not involved.

Witness assessment Assessment of the Conformity Assessment Body when it iscarrying out conformity assessment services within itsscope of accreditation.



Part 3: Requirements for AccreditationBodies, Certification Bodies andAuditors

IFS accreditation and certificationprocess

0 Introduction

IFS certification is a product and process certification scheme. All bod-ies involved shall comply with the international rules and IFS-specificrequirements described in this document. Part 3 of the IFS Standarddeals mainly with accreditation bodies, certification bodies and audi-tors.

Chart No 4: The relationships between the parties involved in productand process certifications, and the relevant rules

1 Requirements for the Accreditation Bodies

1.1 General requirements

The accreditation bodies shall fulfil the requirements of the ISO/IEC17011 norm “Conformity assessment – General requirements Accredita-tion Bodies accrediting conformity assessment bodies”, and shall havesigned the MLA (Multilateral Agreement) of the EA or IAF.

International Accreditation Forum (IAF)European Accreditation (EA)

Accreditation bodies

Certification bodies

Accreditation (assessment)

Certification (audit)

Supplier Supplier Supplier Supplier

ISO/IEC 17011

EN 45011(ISO/IEC Guide 65)



1.2 The training of the accreditation committee(or competent person)

Decisions on accreditation can only be made following a recommenda-tion of a competent person or accreditation committee. The person incharge, or at least one member of the accreditation committee, shallhave taken part in an IFS training session (“Train theTrainer” course) –organised by the IFS or shall be able to demonstrate equivalent knowl-edge level as confirmed by IFS. In case of a committee, the trained per-son provides the other members of the accreditation committee withthe necessary information.This information is based on the main pointsof the “Train theTrainer” course with the main emphasis on Part 1 (IFSaudit protocol), Part 3 (requirements for accreditation bodies, certifica-tion bodies and auditors), Part 4 (audit report, certificate) and the audi-tors’ approval process for IFS.

1.3 Competences of the assessor of the accreditation body

The assessor of the accreditation bodies is responsible for the follow-ing:

– accompanying IFS auditors during registered IFS audits (wit-ness assessment),

– assessing the head office of the certification body (head officeassessment) according to the EN 45011/ISO IEC Guide 65 rulesand IFS-specific requirements

In general, the assessor shall meet EN 45011/ISO IEC Guide 65 and IFSrequirements. Furthermore, assessors shall have experience in the foodor feed processing industry. Specifically, assessors who accompany IFSauditors during IFS Cash & Carry/Wholesale registered audits shall, at aminimum, have taken part in the IFS “Train theTrainer” course, or shallbe able to demonstrate an equivalent knowledge level as confirmed byIFS.

1.4 Frequency of the assessments of certification bodies

For initial and renewal assessments, a head office assessment and atleast one witness assessment shall be performed. During the surveil-lance of the accreditation cycle:

– A minimum of one head office assessment a year,

– A minimum of one witness assessment every 2 years shall takeplace.

Remark: a flexibility of 3 months at the maximum can be allowed forthe interval between 2 assessments, according to the accreditation bodyrules.The accreditation body shall, wherever possible, select two differ-ent certification body’s IFS auditors with different scopes for consecu-tive witness assessments.



1.5 Accreditation of an internationally-activecertification body

The witness assessments shall cover the typical activities (includinginternational activities and critical locations) of the certification body.

2 Requirements for the Certification Bodies

Certification bodies intending to perform IFS audits shall comply withthe following rules. The prescribed tender procedure for certificationbodies is supplied by the IFS.

2.1 EN 45011/ISO IEC Guide 65 IFS accreditation process

The certification body shall be accredited for IFS Food according toEN 45011/ISO IEC Guide 65 by an IAF or EA recognised accreditationbody (see section 1.) Certification bodies in the process of IFS Foodaccreditation to EN 45011/ISO IEC Guide 65 may organise the witnessassessment before having achieved accreditation status. They shalldemonstrate that they are actively applying for EN 45011/ISO/IEC Guide65 accreditation.

2.2 Signing of contract with the proprietors of the IFS

After having applied for IFS accreditation to EN 45011/ISO IEC Guide 65,the certification body shall sign the IFS framework agreement in whichit commits to meet all the IFS requirements. After having gained IFSaccreditation to EN 45011/ISO IEC Guide 65, the certification body shall,in order to be allowed to perform IFS audits and to issue IFS certificates,sign a final contract with the proprietors of the IFS. The certificationbody is not authorised to perform IFS audits (except the first witnessassessment during the accreditation process) and to issue certificatesbefore having signed this contract.The accreditation is to be verified atlatest 6 months after the IFS framework agreement has been signed.

2.3 Certification decision

The decision concerning the certification can only be taken followingthe recommendation of a competent person or a certification commit-tee.The person in charge, or at least one member of the committee whois responsible for assessing the audit reports, shall be an approved IFSFood auditor and/or an IFS Food trainer, and shall be independent of theperson who performed the audit. According to EN 45011/ISO IEC Guide65, the final certification decision shall be taken by the certification body



and shall not be subcontracted. The certification decision cannot betaken by a freelancer working for the certification body.

If a committee is in charge of the certification decision, at least one of itsmembers shall be directly employed by the certification body, and beeither an IFS Food auditor and/or an IFS Food trainer.

2.4 Certification bodies’ responsibilities for IFS Foodtrainers and the IFS Food auditors (includingfreelancers)

Certification bodies have the following responsibilities:

– To ensure that at least onemember of their staff is an IFS trainerwho has taken part in an IFS “Train the Trainer” course; thetrainer is responsible for the in-house training of all auditorsintending to become IFS auditors or who already are IFS audi-tors. Persons intending to become IFS trainers shall meet therequirements mentioned in 2.5.

– To ensure that the auditor is competent for the scope of theaudit and its execution. The certification body shall maintainthese competences (continuous supervision by the certificationbody) and shall monitor audit execution by on-site observation.Every auditor shall be monitored by on-site observation at leastonce every 2 years.

– To maintain records of auditor competences.

– To ensure that no auditor has either acted against IFS rules, forexample acting as a consultant, or has been active in and/or onbehalf of the company being audited during the previous 2years. That is to say, during the certification process, no othercommercial and/or personal relationships are permittedbetween the auditee and the auditor.

– To ensure that no auditor shall perform more than 3 consecu-tive IFS audits of the same company.

– To ensure that an auditor is employed by only one IFS certifica-tion body for performing IFS audits and this for a period of notless than 12 months. In special cases, IFS offices shall be con-tacted and may allow exceptions.

– To sign an audit order for each audit, this includes a statementaccepting all the above-mentioned requirements.

– To organise a training session for IFS auditors once a year forthe purposes of sharing experience, calibration and updatingknowledge of legal requirements, and so on.

– To perform an on-site observation of an auditor under EN 45011/ISO IEC Guide 65- related standards to ensure the auditor’scompetence (see glossary) before he/she has applied for theIFS examinations.The certification body shall state the date, thename of the audited company where the on-site observation



took place, and the name of the observer in the IFS examinationapplication file.The minutes of the on-site observation shall beprovided on request to the IFS in English, French or German.The trainer is responsible for choosing the right observer forthis audit.

– To include the name of the observer in the audit portal whenuploading the audit data, when it has scheduled specific on-siteIFS observation(s) according to chapter 4.7 of EN 45011/ISO IECGuide 65 on internal audits.

– To be fully cognisant of the examination regulations providedby the IFS offices.

The certification body is responsible for choosing an auditor with the cor-responding scope(s), language, competence(s), etc. for each IFS audit.

2.5 Specific requirements for IFS Food trainers

IFS Food trainers shall have the following profile:

– audit experience to EN 45011/ISO IEC Guide 65 standards,including IFS Food audits,

– knowledge of the food sector,

– knowledge of food legislation,

– teaching skills,

– have taken part in a “Train theTrainer” course organised by theIFS,

– be fluent in writing and speaking the languages they will useduring trainings; they shall inform the IFS offices about the lan-guages they are able to use when teaching.

In order to keep his/her knowledge of the IFS up to date, each IFS trainershall take part in an IFS training seminar every 2 years.These seminarsare organised by the IFS. It is recommended that the IFS trainer takespart in the IFS written and oral examinations. The certification body isresponsible for selecting the relevant trainer.

2.6 “Train theTrainer” course

The “Train theTrainer” course for the IFS Food is provided by the IFS.When a new version of the standard is published, the certification body’strainer shall take part in the new“Train theTrainer” course organised bythe IFS and carry out in-house training of all the IFS auditors before thenew IFS Food version comes into force.

In case of publication of new doctrines, the trainer shall train all IFSauditors before the doctrine comes into force. The certification body’strainer shall use this training material for in-house training. Followingthe “Train theTrainer” course, each trainer will receive a certificate con-firming his/her attendance at the course.



3 Requirements for auditors forIFS Cash & Carry/Wholesale

In general, the auditors shall meet the requirements of chapters 7.2 and7.3.1 of ISO 19011.

3.1 Requirements before applying for theIFS examinations

Before applying for the IFS examinations, auditors shall have met thefollowing requirements:

– They shall have signed a contract with the certification body(see topic 4.4 of EN 45011/ISO IEC Guide 65),

– They confirm to the certification body that, for a period of atleast 12 months, they will perform IFS Food audits only for therespective certification body.They may, however, work for sev-eral certification bodies on other standards. In special cases,IFS should be contacted and may allow exceptions.

– They shall have submitted all the relevant information abouttheir competence to the certification body.

– The certification body shall have observed and confirmed theprofessional qualification and competence of the auditors.

3.2 General requirements for auditorsfor IFS Cash & Carry/Wholesale

Candidates applying for qualification as IFS auditors shall meet the fol-lowing requirements and provide evidence with the application docu-ments. An outline CV is available from the IFS.

a) Education in the food sector

1) A food-related university degree (bachelor’s and/or master’sdegree equivalents) and 2 years professional experience in thefood industry close to food production areas (quality, production,R & D, …).

or

2) If the candidate started directly as an auditor after completing his/her food-related university degree then the candidate shall have5 years professional experience in the food processing industry.

or

3) If the candidate has an university degree but not a food-relatedone, (bachelor’s and/or master’s degree equivalents) then the can-didate shall have 5 years professional experience in the food



industry – close to food production areas (quality, production, R &D, …).

or

4) Professional education in food processing (high degree) and5 years professional experience in the food industry – close tofood production areas (quality, production, R & D, …).

b) General audit experienceA minimum of 10 complete audits shall be performed by the auditorin the food processing industry during the previous two years. Theaudits shall have been carried out in different companies.

c) Food hygiene (including HACCP) trainingQualified training on the basis of the Codex General Principles forFood Hygiene.

d) Quality assurance and quality management knowledgePractical experience (during job experience) and/or theoretical skills(recognised training, part of the university degree, etc.).

e) Specific and practical knowledge per product scopes auditors applyfor (ANNEX 1)At least 10 audits under EN 45011/ISO IEC Guide 65 accreditation and/or second party audits for retailers per scope, or at least 2 years pro-fessional experience in the food industry close to food productionareas for each applied product scope.The audits shall have been car-ried out in different companies.

To be approved as an auditor for IFS Cash & Carry/Wholesale, theauditor shall always have the professional competence and theapproval for IFS Food auditor scope 1 (meat, poultry and meat prod-ucts) or for IFS Food auditor scope 2 (fish and fish products; raw,cooled and frozen).

Scope 1 or 2 are obligatory for audits in Cash & Carry markets.

For wholesalers who handle either one kind or several kinds ofunpacked goods the following is applicable: The (IFS Food-) scopethat contains the products with the highest risk potential has to beapplied. If solely one product is traded (e.g. fruits and vegetables),the respective (IFS Food-) scope must be chosen.

For wholesalers who trade exclusively packed products approved IFSFood auditors with all scopes are usable.

The applicable scope must be documented in the certificate.

f) LanguageIf an auditor intends to apply for a professional language (differentfrom the auditor’s native language), the IFS offices may request thathe/she take an oral examination in the language concerned.



g) IFS in-house trainingThe IFS in-house training materials shall be based on the materialsprovided by the IFS.The auditor shall have taken part in the in-housetraining (covering IFS, food-related legislation, food hygiene, …)undertaken by an authorised IFS trainer and organised by the certifi-cation body.The minimum duration shall be 2 days.The auditor shallbe competent in the language used during the training (nativelanguage and/or languages declared by the auditor in the IFS exami-nation application form).

Chart No 12: Requirements for application as an IFS auditor

Requirements IFSauditor

Explanations/remarks

Pre-application requirements

Contract ✓ Comply with EN 45011/ISO IEC Guide 65section 4.4 – have signed a contract withthe certification body

Certification body ✓ Perform IFS Food audits for only 1 certifica-tion body

Competence ✓ Supply the certification body with allrelevant information relating to his/hercompetence.

Observation audit ✓ Pass a observation audit to confirmprofessional qualification andcompetence

Application requirements

Education and minimumexperience

✓ 1) A food-related university degree(bachelor’s and/or master’s degreeequivalents) and 2 years professionalexperience in the food industry close tofood production areas (quality, produc-tion, R&D, …)

or2) Candidates who started directly as an

auditor after completing their food-related university degree shall showthat they have 5 years’ auditingexperience in the food processingindustry.

or3) If the candidate has an university

degree but not a food-related one,(bachelor’s and/or master’s degreeequivalents) then the candidate shallhave 5 years professional experiencein the food industry – close to foodproduction areas (quality, production,R&D, …).

or4) Professional education in food process-

ing (high degree) and 5 years’ profes-sional experience in the food industry –close to food production areas (quality,production, R&D, …).



Requirements IFSauditor

Explanations/remarks

General audit experience ✓ A minimum of 10 complete audits shall beperformed by the auditor in the foodprocessing industry during the previoustwo years.The audits shall have beencarried out in different companies

Food hygiene (includingHACCP) training

✓ Qualified training on the basis of the CodexGeneral Principles for Food Hygiene.

Quality assurance andquality managementknowledge

✓ Practical experience (during job experience)and/or theoretical skills (recognisedtraining, part of the university degree,etc.).

Specific and practicalknowledge for eachapplied product scope

✓ At least 10 audits under EN 45011/ISO IECGuide 65 accreditation and/or second partyaudits for retailers per scope or at least2 years professional experience for eachapplied product scope.To be approved asan auditor for IFS Cash & Carry/Wholesale,the auditor shall always have the profes-sional competence and the approval forIFS Food auditor scope 1 (meat, poultryand meat products) or for IFS Food auditorscope 2 (fish and fish products; raw, cooledand frozen).

Language ✓ Native language and other language(s)(details of experience shall be provided, e.g.audits performed in the language, trainings,etc.).

In-house training ✓ Participation at an IFS in-house trainingprovided by the certification body.

Remark: For the auditors who intend to perform IFS Logistic audits seeIFS Logistic standard, Part III, chapter I, sub chapters 2, 3, 4 and 5.

The IFS is responsible for the technical validation of the auditors’ appli-cation files before they take part in the IFS examinations. If the auditor’sCV does not meet the above-mentioned requirements, the IFS mayreject the auditor’s examination application. If the auditor does notshow sufficient evidences for the product scopes he/she is applying for,the IFS may reject the applications for the product scopes concerned.

3.3 IFS examination process

Auditors who comply with the requirements mentioned in chapters 3.1and 3.2 can take part in an IFS written examination and, if successful, inan oral examination. If successful, the auditor is officially authorised toperform IFS audits. The auditor is registered on the audit portal, and apersonal IFS auditor certificate is issued, valid for 2 years (starting fromthe day of passing the oral examination) for the product scopes forwhich the auditor is competent.This certificate mentions the duration ofvalidity, the name of the certification body, and the auditor’s languagesand product scopes.



The auditor cannot perform IFS audits when his IFS auditor certificateexpires.The certification body is responsible to schedule the participa-tions in the re-exams so that there are no gaps during the auditorapproval.

During the IFS certificate’s period of validity, auditors shall be continu-ously trained by the certification body on food-related legislation, stand-ard requirements, audit practices, etc.This training shall be documentedby the certification body.

Auditors shall be re-examined after two years and thereafter at set inter-vals. For the re-examination, auditors shall have performed a minimumnumber of IFS audits (see current examination regulation). Furtherrequirements for the re-examination process are laid down in the exam-ination regulation.

Detailed regulation for examinations and re-examinations and the inter-national IFS examination schedules are provided by the IFS and areavailable online on the audit portal within the specific area which can beaccessed by certification bodies.

3.4 Scope extension for IFS-Food-approved auditors

Auditors may, during the validity of their IFS auditor certificate, extendtheir product scopes by providing the same evidences as for the initialapproval. Scope extension may not be requested in the first 12 monthsafter the initial IFS Food auditor approval.The auditors can only performIFS Food audits according to the scopes stated by IFS.



ANNEX 1: Auditor scopes forIFS Cash & Carry/Wholesale

The following auditor scopes are applicable for audits according to IFSCash & Carry/Wholesale by IFS Food-auditors.

Type ofWholesaler

Example Auditor scope(according to IFS Food)

1. Cash &Carry

Cash & carry marketsaccording definition(see glossary), which alsohandle unpacked fish ormeat products

Red and white meat, poultry andmeat products (IFS Food, Scope 1)

Fish and fish products(IFS Food, Scope 2)

2. Wholesale“high risk”

Either one kind or severalkinds of unpacked goodsare handled.

The (IFS Food-) scope that containsthe products with the highest riskpotential has to be applied.If solely one product is traded(e.g. fruits and vegetables),the respective (IFS Food-)scopemust be chosen.

3. Wholesale“low risk”

Exclusively packedproducts are traded*.

IFS Food approval (auditors with allscopes usable)

* a combined audit according to IFS Broker/IFS Logistics is also possi-ble



Part 4: Reporting, AuditXpress Softwareand the IFS Auditportal

0 Introduction

After an IFS audit has been performed, a detailed and well-structuredaudit report shall be completed. In general, the language of the reportshall be the native or working language of the company. In special cases,where the native language of the retailers or purchasers is differentfrom the language of the company, an English language version of thereport could also be prepared. (See also the rules described in Part 1).

The IFS audit report shall be prepared according to the following for-mat.

1 Reporting

1.1 Audit overview (ANNEX 1)

The first part of the audit report shall contain the following generalinformation:

Audit detailsThe cover page of the audit report shall include name and address ofthe certification body the logo of the certification body the certificationbody’s accreditation details name of the audited company or site/mar-ket.

This first page shall give a summary of the most important audit reportitems and shall include:

– name and address of the audited site/market

– name and address of the company (if headquarters)

– EAN. UCC Global Location Number, if available

– audit date

– time of the audit

– previous audit date

– the name of the certification body and the auditor who per-formed the previous audit

– details of the version of the standard

– audit scope (mandatory detailed descriptions of processes/products)



– product category(ies)

– list of key personnel present at audit

– name and signature of the lead auditor

– result of the audit

– company profile (number of employees, size, structure etc.).

– Further explanations regarding scoring and frequency.

1.2 Audit report (ANNEX 2)

The audit report itself is structured as follows:

– the result of the audit with level and percentage

– the date of the renewal audit/follow-up audit

– a summary of all chapters

– observations on KO’s and Majors

– general summary table for all chapters

– a list of all established deviations and non-conformities foreach chapter (1 to 5), including a short chapter summary

– a separate list, (including explanations) of all requirements

– evaluated with N/A (not applicable)

– a detailed audit report.

1.3 Action plan (ANNEX 3)

The certification body describes and explains all established deviationsand non-conformities (KO’s, Majors) in each chapter in the action plan,which has a specified format shown in the appendix.

1.4 Minimum requirements for IFS certificate(ANNEX 4)

Only one multi-site certificate is issued (headquarter + sites/markets)per country.

The certificate is awarded to the headquarter and the duration is12 months. All assigned cash & carry markets are listed in an annex ofthe certificate.

The reference of the “IFS Cash & Carry/Wholesale” shall be clearly men-tioned on the certificate.



After successful completion of the IFS Cash & Carry/Wholesale, the cer-tification body shall issue a certificate. For the purposes of internationalrecognition, and so as to be understandable, IFS certificates awarded bythe certification body shall include the following information at a mini-mum:

– the name and address of the certification body, including itslogo

– the logo of the accreditation body or its name and registration

– number (requirement mentioned in the ISO/IEC Guide 65,G.12.7.) responsible for the IFS EN 45011/ISO IEC Guide 65accreditation,

– the name and address of the audited company

– if the company is a subsidiary, the name of the company’sheadquarters and, where possible, the packing code and theveterinary agreement number

– audit scope, type of wholesaler, auditor scope(s) (part 3, ANNEX 1)

– level achieved

– date of audit (last day of audit)

– latest possible date for the next audit (renewal audit)

– certificate issue date

– certificate expiry date, i.e. 12 months after the date of issue thecertificate

– place and date of signature

– name and signature of the director/the certification body’s per-son responsible

– IFS Cash & Carry/Wholesale logo.

Please note: theAuditXpress software includes a certificate format withthe minimum required content, but each IFS EN 45011/ISO IEC Guide 65-accredited certification body may use its own layout, providing that itincludes these minimum requirements.

2 AuditXpress Software

In order to increase the standardisation of IFS reporting, AuditXpresssoftware has been developed; it offers the following advantages:

– easy collection of audit data through a user-friendly interface

– production of quick and error-free IFS audit reports

– automatic evaluation of the audit results by dynamic computa-tion of all relevant items

– automatic generation of a standardised audit report



– temporary storage of interim audit data for later completion

– simple and secure export of completed audit reports to the IFSAuditportal

– simple exchange of audit files between the auditors and theircompetent certification body

– offline working, i.e. no permanent Internet connection required

– an update option provides constant access to the most recentversion of the IFS.

3 The IFS Auditportal and the IFS Database(www.ifs-certification.com)

Every IFS audit shall be uploaded to the IFS auditportal by the certifica-tion body.

There are 3 user groups which have access to the IFS database:

– Certification bodies

– Certified companies

– Retailers

The different groups’ access rights are as follows:

Certification bodies:

– manage their certified companies and upload audit reports andaction plans

– may block certificates in specific situations

– can manage all IFS audit dates via the diary function, enabling

– retailers and companies to have a good overview of the sched-uled audits

– manage their accounts

– download the IFS logo.

Certified companies/suppliers:

– have access to their own audit data

– have the possibility to unlock retailers for their achieved per-centage, detailed audit report and action plan

– have the possibility to complete their audit evaluation sheets toprovide feedback on the auditor’s on-site performance



– download the IFS logo

– manage their certification bodies

– manage company personnel access (create sub-accounts) tothe audit data

– search for other certified companies

– manage their suppliers using a “favourites” option.

Access for the headquarters of certified companiesA “headquarter” access for certified companies can be set up whichallows a company headquarter to administer all of their certified sites/markets through a single access point.

Retailers:

– search for certified companies

– manage their certified companies via a “favourites” option.

The user manuals for the IFS Auditportal are available on the respectivesecured for each user group.

Security of the databaseThe security system used for the database is based on internationalrecognised and mostly used security systems.The retailer and certifiedcompanies access provide general information about all certified com-panies. If no further authorisation is granted by the certified companiesboth user groups will be able to see the following information only:

– the company’s name and address

– the certification body’s name and address

– the auditor’s name

– the scope of the audit

– the date and duration of the audit

– the level achieved at the audit

– the IFS certificate’s date of issue and its validity

By using their secure log-in access‚ the certified companies themselvescan give the authorisation for access to the following detailed informa-tion:

– scoring details

– audit report and action plan.

The retailers/certified companies automatically receive access to theunlocked data by the certified company after the data has been unlocked.Communication to retailers is via a secureWeb process which guaran-tees that only authorised retailers/certified companies can view specificdata of the certified companies/suppliers.



ANNEX 1

Cover page of the audit report

Logo of the certification body

IFS Cash & Carry/Wholesale,Version 1, February 2010

Final Audit Report

Supplier: “Cash & Carry”

Date of audit: 01.02.–02.02.2010

Address of certification body

Accreditation number of certification body



First page of the audit report


Audit overviewAudit details

Lead auditor:

Max Mustermann

Co-auditor:

Falk Lehmann

Signature of Leadauditor:

Max Mustermann

Date/time of currentaudit:

02.02.2010(09:00–18:00)

03.02.2010(16:30–20:00)

Date/time of previousaudit:

06.02.2009(09:00–18:00)

CB and auditor ofprevious audit:

TEST GmbH/FrankTest

Name and address of the company (or headquarter)

Cash & CarryHeinrich-Heine Allee12345 LachenGermany

Name and address of the audited site/market

Cash & CarryMusterstraße12345 BerlinGermany

EAN Code/ UCC Global Location Number

Phone:

0123456

Fax:

0123456789

Phone:

0123456

Fax:

0123456789

Scope of audit

Wholesale of bakery products, fruits and vegetables

audit scope, type of wholesaler, auditor scope(s)

Audit participants

Name: Position: Openingmeeting

Documentationreview

Site assess-ment (Audit):

Closingmeeting

Mr. Quality QS X X X X

Mr. Manager GeneralManager X X

Mr.Transport TransportDepartment X X X

Final Result of Audit

As a result of the audit performed on 03.02.2010, “xyz” found that themethods applied by Cash & carry GmbH for the above-mentioned scopeof production comply with the requirements set out in the IFS Cash &Carry/Wholesale, at Foundation Level.

Next audit in12 months

Company profile



Explanations regarding the audit report

Evaluation of requirements

Result Explanation Points



KO requirementscored with a B

Almost full compliance 15 points

C (deviation) Small part of the requirement has beenimplemented

5 points

D (deviation) Requirement has not been implemented 0 points

Major When there is a substantial failure tomeet the requirements of the standard,which includes the legal requirements ofthe production and destination countries.A major can also be given when theidentified non-conformity can lead to aserious health hazard. A major can begiven to any requirement which is notdefined as KO.

15% of thepossible totalamount of pointsis subtracted

KO requirementscored with a D

Knock-OutThe KO requirement has not beenimplemented

50% of thepossible totalamount of pointsis subtracted

N/A Not applicableRequirement not applicable for acompany

N/A requirementsare excluded fromthe final scoring



Scoring and awarding of certificates

Audit Result Status Action company Report form Certificate

At least 1 KO Not approved Actions and newinitial audit to beagreed upon

Report givesstatus

No

>1 Majorand/or <75%of therequirementsare fulfilled

Not approved Actions and newinitial audit to beagreed upon

Report givesstatus

No

Max 1 Majorand ≥75% ofthe require-ments arefulfilled

Not approvedunless furtheractions taken

Send action planwithin 2 weeksof receiving thepreliminarilyreport. Follow-upaudit max.6 months afterthe audit date

Report includ-ing actionplan givesstatus

Certificate,Dependingupon theresults of thefollow-upaudit

Total score is≥75% and<95%

Approved atFoundationIFS Cash &Carry/Wholesalelevel afterreceipt of theaction plans

Send action planwithin 2 weeksof receiving thepreliminarilyreport.


Yes,Certificate atfoundationlevel,12 monthsvalidity

Total score is≥95%

Approved athigher IFSFood levelafter receiptof the actionplan

Send action planwithin 2 weeksof receiving thepreliminarilyreport.


Yes,Certificate athigher level,12 monthsvalidity

Audit frequency

Level of certificate All products

Foundation level 12 Months

Higher level 12 Months



ANNEX 2


Audit Report

Result:

The company “Cash & Carry GmbH” met the requirements.

They passed at:

Foundation (Higher) level…%

Date of renewal audit: 12 months

Summary:

Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5

Seniormanage-mentrespon-sibility

Qualitymanage-mentsystem

Resourcemanage-ment

Productionprocess

Measure-ments,analyses,improve-ments

KO 0 0 0 0 0

Majors 0 0 0 0 0

A 4 0 0 0 0

B 0 0 0 0 0

C 0 0 0 0 0

D 0 0 0 0 0

N/A 0 0 0 0 0

Observations regarding KO’s and Majors:

General summary table for all chapters:

General summary for all chapters

Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Total0%

20%

40%

60%

80%

100%



Chapter 1: Senior management responsibility

Summary of all Chapter 1 deviations and non-conformities found:

No. Reference IFS requirements Evaluation Explanation

1. 1.1.1

2. 1.1.2

Chapter summary:

Report of the N/A evaluations


1.

Detailed audit report


1.

2.



ANNEX 3

Action plan

Name and address of the audited company

The Corrective Action Plan must be returned to the certification bodybefore: ___________________________________________________________

Requirementnumber

IFSrequirement

Evaluation Explanation(by theauditor)

Correctiveaction(by thecompany)

Responsibility/Date/Status ofimplementa-tion (by thecompany)

Releaseby theauditor



ANNEX 4

CERTIFICATEHerewith the certification body

Name of the certification body

being an EN 45011/ISO IEC Guide 65-accredited certification bodyfor IFS certification and having signed an agreement with the IFS owners,

confirms that the Ptoducts and processes of:

Name of the audited companyAddress

(Packing code)(Veterinary agreement number)

(Headquarter)

for the scope

Audit scope, type of wholesaler, auditor scope(s)

meets the requirements set out in the

IFS Cash & Carry/Wolesale,Version 1, February 2010

at Foundation level/Higher Level

Certificate – register number: ________________________________________________

Audit date: ________________________________________________

Date of issue of certificate: ________________________________________________

Certificate valid until: ________________________________________________

Next audit to be performed before: ____________________________________________

Date and placeName and signature of the responsible personat the certification body

Address of the certification body

Logo of theaccreditation body



✂

ANNEX

Checklist of the IFS Cash & Carry/Wholesale

This checklist is only for internal use in the audited company. It is notallowed to copy and to present it to other parties.

Number Requirement of IFS Cash & Carry/Wholesale KO/Major/NA

A B C D Remarks/Comments

1 Senior Management Responsibility

1.1 Corporate policy/Corporate principles

1.1.1 The senior management shall draw up andimplement corporate policy.This shall consider asa minimum:– customer focus– environmental responsibility– ethics and personnel responsibility– product requirements (includes: product

safety, quality, legality, process and specifica-tion).

The corporate policy shall be communicated to allemployees.

1.1.2 The content of the corporate policy shall havebeen broken down into specific objectives for therelated departments.The responsibility and thetime scale for achievement shall be defined foreach department of the company.

1.1.3 From the corporate policy, the quality objectivesshall be communicated to the employees in therespective departments and shall be effectivelyimplemented.

1.1.4 The senior management shall ensure that theachievement of all objectives is regularlyreviewed, as a minimum at least once a year.

1.1.5 The company shall ensure that all relevantinformation is communicated effectively and in atimely manner to the relevant personnel.

1.1.6 The company shall assign the responsible for theexternal communication (crisis management,authorities and communication with media).

1.2 Corporate structure

1.2.1 An organisation chart shall be available showingthe structure of the company.

1.2.2 Competences and responsibilities, includingdeputisation of responsibility shall be clearly laiddown.

1.2.3 Job descriptions with clearly defined responsibili-ties shall exist for employees, whose work has aneffect on product requirements.



✂



1.2.4KO

The senior management shall ensure thatemployees are aware of their responsibilities andthat mechanisms are in place to monitor theeffectiveness of their operation.

1.2.5 Employees with influence on product require-ments shall be aware of their responsibilities, andshall be able to demonstrate their understandingof their responsibilities.

1.2.6 The senior management shall have nominatedan IFS representative.

1.2.7 The senior management shall provide sufficientand relevant resources to meet the productrequirements.

1.2.8 The department responsible for quality manage-ment shall have a direct reporting relationship tothe senior management.

1.2.9 The company shall ensure that all processes(documented and undocumented) are knownby the relevant personnel and are appliedconsistently.

1.2.10 The company shall have a system in place, toensure that it is kept informed of all relevantlegislation on food safety issues, scientific andtechnical developments and industry codes ofpractice.

1.3 Customer focus

1.3.1 A procedure shall be in place to identifyfundamental needs and expectations ofcustomers.

1.3.2 The results of this procedure shall be evaluatedand considered by the determination of qualityobjectives.

1.4 Management review

1.4.1 Senior management shall ensure that the qualitymanagement system is reviewed at fixed periods.

1.4.2 This review shall include measures for the controlof the quality management system and for thecontinuous improvement process.

1.4.3 The company shall identify and review regularly(e.g. by internal audits or on-site inspection) theinfrastructure needed to achieve conformity toproduct requirements.This shall include, as aminimum, the following:– buildings– supply systems– machines and equipment– transport.The results of the review shall be considered, withdue consideration to risk, for investment planning.



✂



1.4.4 The company shall identify and review regularly(e.g. by internal audits or on-site inspection) thework environment needed to achieve conformityto product requirements.This shall include, as aminimum the following:– staff facilities– environmental conditions– safety and security at work– hygienic conditions– workplace design– external influences (e.g. noise, vibration).The results of the review shall be considered,with due consideration to risk for investmentplanning.

2 Quality Management System

2.1 HACCP (based on the Codex Alimentarius – CA)

2.1.1 HACCP system

2.1.1.1 The basis of the company’s food safety controlsystem shall be a fully implemented,systematic and comprehensive HACCP system,based upon the Codex Alimentarius principles.It shall take into account any legal requirementsof the production and destination countrieswhich may go beyond such principles.The HACCP system shall be implementedat each market/site.The HACCP concept considerthe circumstances of the market.

2.1.1.2 The HACCP system shall cover all rawmaterials, products or product groups as wellas every process from goods in to dispatch,including product development and productpackaging.

2.1.1.3 The company shall ensure that the HACCP systemis based upon scientific literature, or technicalverified specifications relating to the manu-factured products and procedures.This shall bemaintained in line with new technical processdevelopment.

2.1.2 Assemble HACCP team (CA Step 1)

2.1.2.1 The HACCP team shall have strong senior man-agement support and shall be well knownand established across the whole company.

2.1.2.2 The HACCP team shall be multidisciplinaryand include operational staff. Personnel appointedas HACCP team members shall have specificknowledge of HACCP, product and processknowledge and the associated hazards.

2.1.2.3 Where competent knowledge is not available,external expert advice shall be obtained.

2.1.3 HACCP analysis



✂



2.1.3.1 Describe product (CA Step 2)A full description of the product including all rele-vant information on product safety exists such as:– composition– physical, organoleptic, chemical and microbio-

logical parameters– methods of treatment– packaging– durability (shelf life)– conditions for storage and method of transport.

2.1.3.2 Identify intended use (CA Step 3)The intended use of the product shall be describedas seen from the expected use of the product bythe end consumer, taking into account vulnerablegroups of consumers.

2.1.3.3 Construct flow diagram (CA Step 4)A flow diagram shall exist for each product, orproduct group, and for all variations of theprocesses and sub-processes.The flow diagramshall be dated, updated and clearly identify eachCCP with the number assigned to it.

2.1.3.4 On-site confirmation of the flow diagram(CA Step 5)The HACCP team shall review the processes at alloperation stages against the flow diagram.Amendments of the diagram will be made, whereappropriate.

2.1.3.5 Conduct a hazard analysis for each step(CA Step 6 – Principle 1)A hazard analysis shall be available of all physical,chemical and biological hazards that may reason-ably be expected.

2.1.3.5.1 The hazard analysis shall consider the likelihoodof harm to the consumer and the potentialseverity of damage (effect, potential conse-quences).

2.1.3.5.2 For all steps, which are not defined as CCP’s but asCP’s, the company shall implement, maintain,monitor and document specific preventivemeasures..

2.1.3.6 Determine critical control points(CA Step 7 – Principle 2)Relevant Critical Control Points (CCPs) shall bedetermined, to which control can be applieddirectly in order to prevent, eliminate or reduce afood safety hazard to acceptable level(s).

2.1.3.7 Establish critical limits for each CCP(CA Step 8 – Principle 3)For each CCP, the appropriate critical limits shallbe defined and validated, in order to clearlyidentify when a process is out of control.



✂



2.1.3.8KO

Establish a monitoring system for each CCP(CA Step 9 – Principle 4)Specific monitoring procedures shall be estab-lished for each CCP to detect any loss of control atthat CCP. Records of monitoring shall be main-tained for a relevant period. Each defined CCPsshall be under control. Monitoring and controlrespectively of each CCP shall be demonstrated byrecords.The respective records shall specify theresponsible person as well as the date and result.

2.1.3.9 Establish corrective actions(CA Step 10 – Principle 5)For each CCP, corrective actions shall be estab-lished. In case the monitoring indicates that aparticular CCP is not under control, adequatecorrective actions shall be taken and documented.Such corrective actions shall also take intoaccount any non-conforming products.

2.1.3.10 Establish verification procedures(CA Step 11 – Principle 6)Procedures of verification shall be established toconfirm that the HACCP system is efficient.Verification of the HACCP system shall be per-formed at least once a year. Examples of verifica-tion activities include:– internal audits– analysis– sampling– evaluations– complaint by authorities and customers.The results of this verification shall be incorpo-rated into the HACCP system.

2.1.3.11 Establish documentation and record keeping(CA Step 12 – Principle 7)Documentation shall be available, covering allprocesses, procedures, measures and records.Documentation and record keeping shall beappropriate to the nature and size of the company.

2.2 Documentation requirements

2.2.1 The quality system for quality assurance and foodsafety shall be documented and implemented, andshall be retained in one location.

2.2.2 A documented procedure shall exist for thecontrol of documents and their amendments.

2.2.3 All documents shall be clearly legible, unambigu-ous and comprehensive.They shall be available torelevant personnel at all times.

2.2.4 All documents which are necessary for compli-ance with the product requirements shall beavailable in their latest version.

2.2.5 The reason for any amendments to documents,critical for the product requirements shall berecorded.



✂



2.3 Record keeping

2.3.1 All relevant records, necessary for the productrequirements shall be complete, detailed andmaintained and shall be available on request.

2.3.2 Records shall be legible and genuine.They shallbe maintained in a way that subsequent manipula-tion of records is prohibited.

2.3.3 All records shall be kept in accordance with legalrequirements. If those are not specified, recordsshall be kept for the duration of the shelf life, tomake verification possible. For products whichhave a very short or no shelf life, record keepingshall be based on a hazard analysis.

2.3.4 Any amendments to records shall only be carriedout by authorised persons.

3 Resource Management

3.1 Human resources management

3.1.1 All personnel performing work that affectsproduct safety, legality and quality shall have therequired competence by education, work experi-ence and/or training.

3.2 Human resources

3.2.1 Personnel hygiene

3.2.1.1 There shall be documented requirements relatingto personnel hygiene.These include, as a mini-mum the following fields:– hand washing and disinfection– eating and drinking– smoking– actions to be taken in case of cuts or skin

abrasions– fingernails and jewellery– hair and beards.The requirements shall be based on a hazardanalysis in relation to product and process.

3.2.1.2KO

The requirements for personnel hygiene shall bein place and applied by all relevant personnel,contractors and visitors. Compliance with therequirements shall be checked regularly.

3.2.1.3 Visible jewellery (incl. piercing) and watches shallnot be worn. Any exceptions shall have beencomprehensively evaluated by hazard analysis inrelation to product and process.

3.2.1.4 Cuts and skin abrasions shall be covered bya coloured plaster (different from the productcolour) – containing a metal strip, where appropri-ate – and in case of hand injuries, in addition toa plaster, a single use glove shall be worn.

3.2.2 Protective clothing for personnel, contractors andvisitors



✂



3.2.2.1 Company procedures shall exist to ensure that allpersonnel, contractors and visitors are aware ofthe rules regarding the management of wearingand changing of protective clothing in specifiedwork areas in accordance with product require-ments.

3.2.2.2 In work areas where wearing headgear and/orbeard snood is required, the hair shall be coveredcompletely so that product contamination isprevented.

3.2.2.3 Clearly defined usage rules shall exist for workareas where it is required to wear gloves(coloured differently from the product colour).Compliance with these rules shall be checkedon a regular basis.

3.2.2.4 Suitable protective clothing shall be available insufficient numbers for each employee.

3.2.2.5 All protective clothing shall be thoroughly andregularly laundered. In accordance with a processand product hazard analysis, the clothing shall bewashed by a contract laundry, on-site laundry orby the employee.

3.2.2.6 Guidelines shall exist for laundering of protectiveclothing and a procedure shall be in place forchecking its cleanliness.

3.2.3 Procedures applicable to infectious diseases

3.2.3.1 There shall be written and communicatedprocedures for personnel, contractors and visitorsfor actions to be taken in the case of an infectiousdisease or the suspicion thereof. Particularconsideration shall be taken in these areas whereproduct safety may be compromised.

3.3 Training

3.3.1 The company shall put in place documentedtraining programs in respect of the productrequirements and the training needs of theemployees.These programs shall include:– training contents– training frequency– list of participants– languages– qualified trainer/tutor.

3.3.2 Those responsible for the development andmaintenance of HACCP system shall havereceived adequate training in the applicationof the HACCP principles.

3.3.3 The documented training programs shall apply toall personnel, including seasonal and temporaryworkers, employed in the respective work area.Upon employment, and before commencing work,they shall be trained in accordance with thedocumented training programs.



✂



3.3.4 Records shall be available of all performedtraining events, stating:– list of participants incl. signature– date– duration– contents of training– name of trainer/tutor.

3.3.5 The contents of training shall be reviewed andupdated regularly and take into account compa-ny’s specific issues (nonconformities, failures),food safety and food related legal requirements.

3.4 Sanitary facilities, equipment for personnel hygiene and staff facilities

3.4.1 The company shall provide staff facilities, whichshall be proportional in size and equipped for thenumber of personnel. Such facilities shall be keptin clean and good condition.

3.4.2 The risk of product contamination by foreignbodies from staff facilities shall be evaluated andminimised. Consideration shall also be given tofood brought to work by personnel and personalbelongings.

3.4.3 The company shall provide suitable changingrooms for personnel, contractors and visitors.Where necessary outdoor clothing and protectiveclothing shall be stored separately.

3.4.4 Staff facilities shall be equipped with toilets,which shall not have direct access to an areawhere food products are handled.There shall beat least one dedicated washroom separatingboth areas.

3.4.5 Adequate hand hygiene facilities shall be providedat access points to and within production areas,as well as at staff facilities. Based on a hazardanalysis, further areas (e.g. packaging area) shallbe similarly equipped.

3.4.6 Such hand hygiene facilities shall provide as aminimum:– running cold and hot water– liquid soap– single use towels.

3.4.7 Where highly perishable food products arehandled, the following additional requirementsregarding hand hygiene shall also be provided:– hand contact-free fittings– hand disinfection– approved hygiene equipments– signs/pictograms.

3.4.8 Changing rooms shall be arranged so that theyallow direct access to the areas where foodproducts are handled. Exceptions shall have beenconsidered within the hazard analysis.Whereappropriate, cleaning facilities for boots, shoesand further protective clothing shall be available.



✂



4 Production Process

4.1 Contract review

4.1.1 All customer requirements relating to the prod-ucts, their realisation and delivery shall have beendefined and understood before a written supplyagreement is concluded.The company shallreview whether all aspects of customers’ require-ments have been satisfied.

4.1.2 There shall be records showing how changes tothe existing contractual agreements are agreedand communicated.

4.2 Product specifications

4.2.1 Specifications shall be available for all finalproducts and, if necessary (e.g. retail brand) beagreed upon in writing with customers.Thespecifications shall be up to date, unambiguous,available and always in conformance with legalrequirements.

4.2.2KO

Specifications shall be available and in place forall raw materials (raw materials/ingredients,additives, packaging materials, rework).Thespecifications shall be up to date, unambiguous,available and always in conformance with legalrequirements.

4.2.3KO

The recipe mentioned in the customer finishedproduct specification shall be complied with.

4.2.4 Specifications and/or their contents are providedin the relevant areas and accessible to all relevantpersonnel.

4.2.5 There shall be a procedure for the amendmentand approval of specifications for all parts of theprocess.

4.3 Product development

4.3.1 A procedure for product development shall be inplace which incorporates the hazard analysisprinciples, in accordance with the HACCP system.

4.3.2 Product formulation, manufacturing processesand the fulfilment of product requirements shallhave been ensured by factory trials and producttesting.

4.3.3 Shelf life tests shall be carried out taking intoaccount product formulation, packaging, manufac-turing and storage conditions. “Use by” or “Bestbefore” dates shall be established accordingly.

4.3.4 The company shall conduct appropriate studiesand tests in order to investigate compliance withmicrobiological criteria within the shelf life.

4.3.5 Recommendations for preparation and/or use ofthe food products shall be established. If appropri-ate, customer requirements shall be included.



✂



4.3.6 The progress and results of product developmentshall be properly recorded.

4.3.7 Product development shall consider the results oforganoleptic assessments.

4.4 Purchasing

4.4.1 Purchased products and services shall conformto current specifications and contractual agree-ments.

4.4.2 There shall be records to identify which product issourced from which supplier.

4.4.3 There shall be a procedure for approval andmonitoring of suppliers (internal and external),outsourced production or part of it.

4.4.4 The approval and monitoring procedure shallcontain clear assessment criteria such as: audits,certificates of analysis, supplier reliability andcomplaints, as well as required performancestandards based on a hazard analysis.

4.4.5 The results of suppliers’ assessments shall bereviewed regularly.There shall be records of thereviews and of the actions taken as a consequenceof assessment.

4.4.6 The purchased products and services shall bechecked in accordance with the existing specifica-tions.The schedule of these checks shall take intoaccount the product requirements, supplier statusand the impact of raw materials on the finishedproduct.

4.5 Product packaging

4.5.1 All packaging shall comply with the currentrelevant legislation.

4.5.2 Detailed specifications shall exist for all packagingmaterials.

4.5.3 Certificates of conformity or evidence shall existfor all packaging in direct contact with food todemonstrate that they are suitable for use.Thisapplies for packaging in direct contact with rawmaterials, semi-processed and finished products.This includes containers, conveyor belts inproduction areas for semi-processed products.

4.5.4 All packaging or packaging equipments shall besuitable for its intended use and shall have beentested for possible contamination and hazards(interactions) towards products and consumers.Adequate up-to-date test reports shall exist.

4.5.5 Based on a hazard analysis, the company shallverify the capability of the packaging material foreach relevant product (e.g. organoleptic tests,storage tests, chemical analysis).



✂



4.5.6 Where packaging materials (e.g. glass) pose a riskto the product, special procedures shall be inplace to avoid product contamination.

4.5.7 A system shall be in place to ensure storage andhandling of packaging materials and packagingequipments both inside and outside of theproduction areas, in order to minimise the riskof contamination (interaction/correlation).

4.5.8 The conformity of the product with its labellingshall be reviewed each time before a new label isissued for use. Such review shall take into accountthe product requirements and particular relevantlegislation in the designated countries, where theproduct is to be marketed.

4.5.9 The conformity of the product with its labellingshall be continuously ensured during theproduction process.

4.6 Factory environment standards

4.6.1 Choice of location

4.6.1.1 The company shall investigate to what extent thefactory environment (e.g. ground, air) may havean adverse impact on product safety and productquality. In each case, appropriate measures shallbe established.The efficiency of the establishedmeasures shall be periodically reviewed(examples: extremely dusty air, strong smells).

4.6.2 Exteriors

4.6.2.1 The factory exterior shall be sustainable main-tained clean and tidy.The external condition of thepremises shall be considered within the internalaudit process.

4.6.2.2 All grounds within the site/market shall be in goodcondition.Where natural drainage is inadequate,a suitable drainage system shall be installed.

4.6.2.3 Outdoor storage shall be kept to a minimum.Where goods are stored outside, a hazard analysisshall be undertaken to ensure that there is no riskof contamination or adverse effect on safety orquality.

4.6.2.4 The production and storage areas of the site/market shall be secured effectively by controlledaccess in order to prevent unauthorised entry.

4.6.3 Plant layout and process flows

4.6.3.1 The process flow, from receipt of goods todispatch, shall be organised so that a contamina-tion of raw materials, packaging, semi-processedand finished products is avoided.The risk ofcross-contamination shall be minimised througheffective measures.



✂



4.6.3.2 Segregation of processes shall take into accountinternal flows (of product, waste, materials, plantand equipment, personnel, water) and providedservices. A plan shall be available which clearlydefines these flows.

4.6.3.3 Where production areas are identified asmicrobiologically sensitive (e.g. clean roomtechnology), a positive pressure system shall beinstalled. Measurement of micro-organismsshall be performed at regular intervals.

4.6.3.4 The system of working shall, where appropriate,be such to reduce any potential physical, chemicalor microbiological contamination risk.

4.6.3.5 Location of laboratories at the factory shall notaffect product safety.

4.6.3.6 The cleaning of production tools shall be carriedout at specific locations or specific time periodsseparated from the production process. If this isnot possible, these operations shall be controlledas to not affect the product.

4.6.4 Buildings and facilities

4.6.4.1 Constructional requirements

4.6.4.1.1 Rooms where food products are prepared, treated,processed and stored shall be designed andconstructed, so that food hygiene is ensured.

4.6.4.2 Walls and partition walls

4.6.4.2.1 Walls shall be designed and constructed toprevent the accumulation of dirt, to reducecondensation and mould growth, and to facilitatecleaning.

4.6.4.2.2 The surfaces of walls shall be in a good conditionand shall facilitate cleaning and if necessarydisinfection.They shall be impervious, water-repellent and wear-resistant.

4.6.4.2.3 The junctions between walls and floors andcorners respectively shall be designed to facilitatecleaning.

4.6.4.3 Floors

4.6.4.3.1 Floors shall be designed to meet productionrequirements (e.g. mechanical loads, cleaningmaterials, temperatures).

4.6.4.3.2 The floor covering shall be in good condition andshall facilitate cleaning and disinfection, whererequired.They shall be impervious, water-repellentand wear-resistant.

4.6.4.3.3 The hygienic disposal of waste water shall beensured. Drainage systems shall be designed tofacilitate cleaning and to minimise the risk ofproduct contamination (e.g. adverse impact,ingress of pests, etc.).



✂



4.6.4.3.4 Floors shall have adequate falls so that water orother liquids can reach the drainage withoutdifficulty.

4.6.4.3.5 Machinery and piping shall be arranged so that,where possible, process waste water goes directlyinto a drain.

4.6.4.4 Ceilings/Overheads

4.6.4.4.1 Ceilings (or, where no ceilings are fitted, theundersides of roofs) and overhead fixtures(incl. piping, cables, lamps) shall be designedand constructed to minimise the accumulationof dirt, the detachment of paints of material,condensation and mould growth. Ceilings andoverheads shall be designed to facilitate cleaningand prevent product contamination.

4.6.4.4.2 Where false ceilings are used, adequate accessto the void shall be provided to facilitate cleaning,maintenance of services and inspection for pestcontrol.

4.6.4.5 Windows and other openings

4.6.4.5.1 Windows and other openings shall be designedand constructed to avoid the accumulationof dirt.

4.6.4.5.2 If windows may result in contamination, windowsand roof glazing shall remain closed and fixedduring production.

4.6.4.5.3 Where windows and roof glazing are designedto be opened for ventilation purposes, theyshall be sealed by easy removable pest fencesor other measures in order to avoid anycontamination.

4.6.4.5.4 In areas where unpacked product is handled,windows shall be protected against breakage.

4.6.4.6 Doors

4.6.4.6.1 Doors shall be in good condition (e.g. nosplintering parts or flaking paints, no corrosion)and easy to clean and disinfect, whereappropriate.

4.6.4.6.2 External doors which open to handling of rawmaterial, processing, packaging and storage areasshall be self-closing and designed to prevent theingress of pests.

4.6.4.6.3 Doors and gates which are used to separateproductions areas shall be kept closed.

4.6.4.7 Lighting

4.6.4.7.1 All working areas shall have adequate lighting.



✂



4.6.4.7.2 All lighting equipment and electric fly killer unitsshall be protected by shatterproof coating (splintershields).The factory areas where this clauseapplies are, as a minimum:– handling of unpackaged products,– packaging and raw material storage,– raw materials handling– changing rooms.This does not preclude that other areas cannot haveprotected lighting equipment or electric fly killer units.

4.6.4.8 Air conditioning/Ventilation

4.6.4.8.1 Adequate natural and/or artificial ventilation shallexist in all areas.

4.6.4.8.2 Ventilation systems shall be installed so that filtersand other components which require cleaning orreplacement are easily accessible.

4.6.4.8.3 The use of air in the production (e.g. compressedair supply) shall avoid contamination and bebased on a process and product hazard analysis.

4.6.4.8.4 Dust extraction equipment shall be installed in areaswhere considerable amounts of dust are generated.

4.6.4.9 (Drinking)Water supply

4.6.4.9.1 Water which is used as ingredient in the produc-tion process, or for cleaning, shall be potablewater and supplied in sufficient quantity.

4.6.4.9.2 Recycled water which is used in the process shallnot pose a contamination risk.The water shallcomply with applicable legal requirements fordrinking water. Related records of testing shall beavailable.

4.6.4.9.3 The quality of water, steam or ice that comes incontact with food shall be monitored at all dis-pensing stations on a risk assessed sampling plan.

4.6.4.9.4 Non potable water, which is used e.g. for firefighting, steam generation, cooling or similarpurposes, shall be transported in separate,properly marked piping. Such piping shall neitherbe connected to the drinking water system, norshall a possibility of reflux to that system exist.

4.7 Housekeeping and hygiene

4.7.1 Cleaning and disinfection schedules, based on ahazard analysis shall be available and imple-mented.These shall specify:– responsibilities– the products used and their instructions for use– the areas to be cleaned and/or disinfected– objectives– cleaning frequency– documentation requirements– hazard symbols (if necessary).Where external service providers are employed forcleaning and disinfection, they shall fulfil all theabove requirements.



✂



4.7.2 Only qualified personnel shall be used forcleaning.The personnel shall be trained ona regular basis to carry out the cleaningschedules.

4.7.3 The effectiveness of the cleaning and disinfectionmeasures, based on a hazard analysis, shall beverified and documented according to a samplingschedule by using appropriate procedures.Resultant corrective actions shall be documented.

4.7.4 The cleaning and disinfection measures shall bevalidated according to any changing circum-stances (e.g. construction work, new products,new machines, changes of climate etc.).Wherenecessary, the cleaning and disinfection schedulesshall be adapted.

4.7.5 Current material safety data sheets (MSDS)and instructions for use shall be available forchemicals and cleaning agents. Personnelresponsible for cleaning shall be able todemonstrate their knowledge of suchinstructions, which shall be always available onsite/market.

4.7.6 Cleaning utensils and chemicals shall be clearlymarked and stored in a segregated area, to avoidcontamination risk.

4.7.7 Appropriate storage facilities shall be availablefor the control and storage of chemicals neededfor the manufacture and treatment of foodproducts. Chemicals shall only be handled bypersonnel trained in their use.

4.8 Waste/Waste disposal

4.8.1 All current legal requirements for waste disposalshall be met.

4.8.2 Food waste and other waste shall be removed asquickly as possible from areas where food ishandled.The accumulation of waste shall beavoided.

4.8.3 Waste collection containers shall be clearlymarked, suitably designed, in good state ofrepair, easy to clean, and where necessarydisinfected.

4.8.4 Waste collection rooms and containers (incl.compactors) shall be designed to be kept cleanto minimise animal and pest attraction.

4.8.5 Waste shall be collected in separate containersin accordance with the intended means of dis-posal. Such waste shall be disposed by authorisedthird parties only. Records of waste disposal shallbe kept by the company.

4.9 Risk of foreign bodies, metal, broken glass and wood



✂



4.9.1KO

Based on a hazard analysis, potential foreignbody sources (e.g. raw material, packagingmaterial, packaging aids, in-house tools, machinecomponents etc.) shall be identified. Proceduresshall be in place which shall avoid thecontamination with foreign bodies. Contaminatedproducts shall be treated as non-conformingproducts.

4.9.2 In all areas, e.g. handling of raw material,processing, packing and storage, wherea hazard analysis has identified the potentialfor product contamination, the use of woodshall be excluded.

4.9.3 Where the use of wood cannot be avoided,but the risk is managed, the wood shall be ingood order and clean.The condition of this woodshall be subject to regular verification.

4.9.4 The need for metal and foreign body detectionequipment shall be established by hazardanalysis.

4.9.5 Where metal and/or foreign body detectorsare required, they shall be installed so that anysubsequent product contamination is avoided,as far as possible.The detection shall not beaffected by interferences.

4.9.6 Contaminated products (including raw materials,semi-processed and finished products) shall beisolated and treated as non-conforming products.Access to these products and actions for furtherhandling or checking shall be carried out only byauthorised personnel. Only where an automaticrejection process is technically not possible(e.g. large trading units) will an automatic linestop be accepted.

4.9.7 The accuracy of measurement of the detectorsshall be specified. Qualified personnel shallregularly check the proper operation of detectors.In case of defect or failure of a metal and/orforeign body detector, corrective actions shallbe implemented, documented and verified.

4.9.8 Any filters and sieves used for metal and/orforeign body detection shall be regularlyinspected and properly maintained.

4.9.9 In all areas, e.g. handling of raw material,processing, packing and storage, where a hazardanalysis has identified a potential productcontamination, the presence of glass shall beexcluded.

4.9.10 Where the presence of glass cannot be avoided,but the risk is managed, it shall be protectedagainst breakage.



✂



4.9.11 All objects of glass or similar material present inareas of handling of raw material, processing,packing and storage shall be listed in a glassregister including details of their exact location.A comparison between the glass register and thecondition of such objects shall be regularlyperformed and recorded.

4.9.12 In areas with unpacked goods, all glass breakagesshall be recorded. Exceptions shall be justified atthe hazard analysis.

4.9.13 Procedures shall be in place describing themeasures to be taken in case of breakage of glass,including glass packaging and similar material.Such measures shall include identifying the scopeof goods to be isolated, specifying authorisedpersonnel, cleaning the production environmentand releasing the production line for continuedproduction.

4.9.14 Based on a hazard analysis, preventive measuresshall be in place for handling of glass packaging,glass containers or other kinds of containers in theproduction process (turn over, blow, rinse etc.).After this process step no further contaminationshall be allowed.

4.10 Pest monitoring/Pest control

4.10.1 The company shall have pest control in placetaking into account, as a minimum:– the factory environment

(potential pests)– site plan with area for application

(bait map)– identification of the baits on-site– responsibilities, in-house/external– used products/agents and their instructions for

use and safety– the frequency of inspections.

4.10.2 The company shall have qualified and trainedin-house staff, and/or employ the services of aqualified external provider.Where an externalprovider is used the activities required on-siteshall be laid down in a written contract.

4.10.3 Following pest control inspections, any actionsand resulting recommendations shall bedocumented and storage, including the date.

4.10.4 Sufficient numbers of operational electric flykillers shall be provided and positioned correctly.There shall be no risk of contamination to openproduction lines.

4.10.5 Incoming deliveries shall be checked on arrivalfor the absence of pests. Any infestation shall bedocumented and control measures taken.



✂



4.10.6 Raw materials, packaging, semi-processed andfinished products shall be stored so as tominimise the risk of pest infestation.Where storedproduct and/or machines may attract pests,appropriate measures shall be taken.

4.11 Receipt of goods and storage

4.11.1 Raw materials, semi-processed and finishedproducts, as well as packaging, shall be checkedagainst the specifications on receipt and in accord-ance with determined inspection plan.All results shall be documented.

4.11.2 Goods in documents and/or product labels shallcontain information on the appropriate storage(e.g. refrigeration temperature).

4.11.3 The storage conditions of raw materials,semi-processed and finished products as wellas packaging shall in each case correspondto product requirements (e.g. refrigeration,protective covers) and shall not be detrimentalto other products.

4.11.4 Each item in storage shall be clearly identified,and the First In/First Out and/or First Expired/FirstOut principles shall be applied.

4.11.5 Where a company hires a third-party storageservice provider, all the requirements specifiedin section 4.11 shall be clearly defined in therespective contract or the service provider shallsubject to IFS Logistic requirements.

4.12 Transport

4.12.1 Before loading transport vehicles, their condition(e.g. absence of strange smells, high dust load,adverse humidity, pests, mould) shall be checkedand action taken, if necessary.

4.12.2 Where goods must be transported at certaintemperatures, before loading, the temperatureinside the vehicle shall be checked anddocumented.

4.12.3 Procedures to prevent contamination duringtransport shall be implemented (food/ non-food/different categories of goods).

4.12.4 Where goods must be transported at certaintemperatures, maintaining the adequate range oftemperatures during transport shall be ensuredand documented.

4.12.5 A cleaning and, where appropriate, disinfectionschedule shall exist for all transport vehicles andequipment used for loading/unloading (e.g. hosesof silo installations).There shall be records of themeasures taken.



✂



4.12.6 Loading and unloading ramps shall have in placeprotection devices to shelter the transportedproducts from external influences (e.g. climate,pollen).

4.12.7 Where a company hires a third-party transportservice provider, all the requirements specifiedwithin section 4.12 shall be clearly defined in therespective contract or the service provider shallsubject to IFS Logistic requirements.

4.13 Maintenance and repair

4.13.1 A system of maintenance shall be in place,documented, covering all critical equipment (incl.transport) for compliance with product require-ments.This applies both for internal and externalmaintenance work.

4.13.2 Product requirements and prevention ofcontamination shall be ensured duringmaintenance and repair work. Records shall bekept of maintenance and repair work and ofcorrective actions taken.

4.13.3 All material used for maintenance and repair shallbe fit for the intended use (e.g. food-grade oils,non-toxic paints).

4.13.4 Failures of plant and equipment (incl. transport)covered by the maintenance system shall bedocumented and reviewed with a view to adaptingthe maintenance system.

4.13.5 Temporary repairs shall be carried out so thatproduct requirements are not affected. Such workshall be documented and a short-term deadlineset for eliminating the fault.

4.14 Equipments

4.14.1 Equipments shall be suitably designed andspecified for the intended use. Beforecommissioning, it shall be verified that theproduct requirements are complied with.

4.14.2 Equipments shall be designed and arranged sothat cleaning and maintenance operations on andlocated around the installations can be effectivelyperformed.

4.14.3 In the case of plant or equipment failures and/orprocess deviations, appropriate procedures shallbe in place to ensure that, prior to release for pro-duction, product requirements are complied with.

4.15 Process validation

4.15.1 The company shall ensure that in the event ofchanges to product formulation, including rework,processing methods and equipment or packaging,that the process characteristics are reviewed inorder to assure that product requirements arecomplied with.



✂



4.15.2 All rework operations shall be validated, moni-tored and documented.These operations shall notaffect the product requirements.

4.16 Traceability (including GMOs and allergens)

4.16.1KO

A traceability system shall be in place whichenables the identification of product lots and theirrelation to batches of raw materials, packaging indirect contact with food, packaging intended orexpected to be in direct contact with food.Thetraceability system shall incorporate all relevantprocessing and distribution records.

4.16.2 The traceability system shall be tested,documented and, where appropriate, adapted atdefined intervals to verify traceability in bothdirections of flow (from delivered products to rawmaterial, and vice versa), including quantitychecking.

4.16.3 Traceability shall be ensured at all stages,including work in progress, post treatment andrework.

4.16.4 The lot labelling rather labelling of best-before-date of semi-finished products or finished prod-ucts, to ensure a clear traceability of goods, shallbe made at the time when the goods are directlypacked.Where goods are labelled at a later time,the temporarily stored goods shall have beenprovided with a specific lot labelling.The shelf life(e.g. best before date) of the labelled goods shallbe calculated from the original production date.

4.17 Genetically modified organisms (GMOs)

4.17.1 The company shall have in place systems andprocedures to allow the identification of productsconsisting of GMOs, containing GMOs or pro-duced from GMOs, including food ingredients,additives and flavouring(s).

4.17.2 Raw material specifications and deliverydocuments identifying products consisting of,being made from, or containing GMOs shall beavailable.The guarantees concerning the GMOstatus of the raw materials shall be agreed bycontract with the supplier.The company shallmaintain a continuously updated listing of allGMO raw materials used at its premises, whichalso identifies all blends and formulas to whichsuch GMO raw materials are added.

4.17.3 There shall be adequate procedures to ensure thatproducts consisting of or containing GMOs aremanufactured, so that contamination of non-GMOproducts is prevented. Adequate control measuresshall be in place to prevent GMO cross contamina-tion.The effectiveness of these procedures shallbe monitored by random testing.



✂



4.17.4 Finished products containing GMOs shall bedeclared in accordance with current legal require-ments. Delivery documents shall include thecorresponding reference to GMOs.

4.17.5 Customer requirements concerning the GMOstatus of products shall be clearly implemented bythe company.

4.18 Allergens and specific conditions of production

4.18.1 Raw material specifications identifying allergensrequiring declaration shall be available.Thecompany shall maintain a continuously up to datelisting of all raw materials containing allergensused at its premises, which also identifies allblends and formulas to which such raw materialscontaining allergens are added.

4.18.2 The manufacturing of products which containallergens requiring declaration shall be carried outso that cross contamination is minimised, as far aspossible.

4.18.3 Finished products containing allergens requiringdeclaration shall be declared in accordance withcurrent legal requirements. For the adventitiouspresence, the labelling of legally declared aller-gens and traces shall be based on a hazardanalysis.

4.18.4 Where customers specifically require that prod-ucts are ‘free from’ certain substances or ingredi-ents (e.g. pork), or that certain methods of treat-ment or production are excluded, verifiableprocedures shall be in place.

5 Measurements, Analysis, Improvements

5.1 Internal audits

5.1.1KO

Internal audits shall be conducted accordingto an agreed plan. Scope (including outdoorareas) and frequency shall be determined byhazard analysis.

5.1.2 Internal audits shall be carried out at least oncea year in all departments.

5.1.3 The auditors shall be competent and independentfrom the audited department.

5.1.4 Audit results shall be communicated to responsi-ble persons of concerned department. Necessarycorrective actions and a schedule for implementa-tion shall be determined and documented andcommunicated to every relevant person.

5.1.5 It shall be documented, how and when thecorrective actions resulting from the internalaudits shall be verified.

5.1.6 The audit results shall be communicated to thesenior management.



✂



5.2 Site factory inspections

5.2.1 Regular factory inspections shall be planned andcarried out (e.g. product control, hygiene, foreignbody hazards, personnel hygiene and housekeep-ing).

5.2.2 Any deviation and the associated correctiveactions shall be documented.

5.3 Process control

5.3.1 In circumstances where the control of process andworking environment parameters (temperature,time, pressure, chemical properties etc.) isessential to ensure the product requirements,such parameters shall be monitored and recordedcontinuously and/or at appropriate intervals.

5.3.2 There shall be appropriate procedures for notifica-tion, recording and monitoring of malfunction anddeviations.

5.4 Calibration and checking of measuring and monitoring devices

5.4.1 The company shall identify the measuring andmonitoring devices required to ensure compliancewith product requirements.These devices shall berecorded on a document and clearly identified.

5.4.2 All measuring devices shall be checked under amonitoring system at specified intervals and inaccordance with defined standards/methods.Theresults of the checks shall be documented andcorrective actions carried out, where necessary.

5.4.3 All measuring devices shall be used exclusivelyfor their defined purpose.Where the results ofmeasurements indicate a deviation or damage,the device in question shall be immediatelyrepaired or replaced.

5.4.4 The calibration status of the measuring devicesshall be clearly identified (labelling at the machineor on a list of test devices).

5.5 Quantity checking (quantity control/filling quantities)

5.5.1 The frequency and methodology of quantitychecking shall be determined so that the legalrequirements for nominal quantity are met.

5.5.2 For purchased, already pre-packed products fromthird parties, there shall be evidence about thecompliance with the legal requirements fornominal quantity.

5.5.3 All equipment used for quantity measurementshall be calibrated regularly. All equipment usedfor final checking shall be legally approved andregularly calibrated.

5.6 Product analysis



✂



5.6.1 There shall be procedures ensuring that allspecified product requirements are met, includinglegal requirements and specifications. Microbio-logical, physical and chemical analysis requiredfor that purpose shall be performed internally and/or subcontracted.

5.6.2 Analyses, which are relevant for the food safety,shall be performed by an accredited laboratory(ISO 17025). If the analyses are performed by afactory internal or non accredited laboratory, theresults shall be verified on a regular basis by anaccredited laboratory.

5.6.3 Procedures shall exist which assure the reliabilityof the internal analysis results on the basis ofofficial recognised analysis methods.This shall bedemonstrated by ring tests or other proficiencytests.

5.6.4 A test plan shall be drawn up for internal andexternal analysis, based upon a hazard analysiswhich covers raw materials, semi-processed andfinished products as well as processing equip-ments and packaging materials, and wherenecessary environmental tests.The test resultsshall be documented.

5.6.5 The analytical results shall be reviewed regularly.Appropriate measures shall be introducedpromptly for any unsatisfactory results.

5.6.6 For the performance of internal analysis, qualifiedand trained personnel shall be available, as wellas appropriate equipment and premises.

5.6.7 For validation of finished product quality, internalorganoleptic tests shall be carried out regularly inaccordance with specifications and shall bedocumented.

5.6.8 When establishing and/or validating the shelf lifeof the product (including long shelf life product i.e.labelled with a “best before date”), the results oforganoleptic tests shall be taken into account.

5.7 Product quarantine and product release

5.7.1 A procedure shall be in place, based on a hazardanalysis, for the quarantine and release of all rawmaterials, semi-processed and finished products,processing equipment and packaging materials.The procedure shall ensure that only products andmaterials conforming to product requirements areprocessed and dispatched.

5.8 Management of complaints from authorities and customers

5.8.1 A system shall be in place for the management ofproduct complaints.

5.8.2 All complaints shall be assessed by competentstaff.Where it is justified, appropriate actions shallbe taken, if necessary, immediately.



✂



5.8.3 Complaints shall be analysed with a view toimplementing preventive actions, which avoid therecurrence of the nonconformity.

5.8.4 The results of complaint data analysis shall bemade available to the relevant responsiblepersons and to the senior management.

5.9 Management of incidents, product withdrawal, product recall

5.9.1 A crisis management procedure shall be defined,implemented and maintained.This includes as aminimum the nomination and training of a crisisteam, an alert contact list, sources of legal advice(if necessary), contacts reachability, customerinformation, product withdrawal and/or recall anda communication plan, including information toconsumers.

5.9.2KO

There shall be an effective procedure for thewithdrawal and recall of all products, whichensure that involved customers are informed, assoon as possible.This procedure shall include aclear assignment of responsibilities.

5.9.3 The product withdrawal and recall procedure shallinclude updated emergency contact details (suchas names and phone numbers of suppliers,customers and competent authorities).

5.9.4 The feasibility, effectiveness and timeliness ofimplementation of the withdrawal procedure shallbe subject to regular internal testing, based on ahazard analysis but carried out at least once ayear.This shall be carried out in a manner toensure the effective implementation and operationof the procedure.

5.10 Management of non-conforming products

5.10.1 A procedure shall exist for the management of allnon-conforming raw materials, semi-finished andfinished products, processing equipment andpackaging materials.This shall include, as aminimum:– isolation/quarantine procedures– risk assessment– identification (e.g. labelling)– decision about the further use (e.g. release,

rework/posttreatment,– blocking, quarantine, rejection/disposal).

5.10.2 The responsibilities shall be clearly identified.The rules of the procedure for the management ofnon-conforming products shall be understood byall relevant employees.

5.10.3 In case of presence of non-conformitiesthere shall be immediate action in orderto assure the product requirements are inplace.



✂



5.11 Corrective actions

5.11.1 A procedure shall be in place for the recordingand analysis of the non-conformities with theobjective to avoid recurrences by preventiveactions and/or corrective actions.

5.11.2KO

Corrective actions shall be clearly formulated,documented and undertaken, as soon as possibleto prevent further occurrence of non-conformity.The responsibilities and the timescales forcorrective action shall be clearly defined.Thedocumentation shall be securely stored, and easilyaccessible.

5.11.3 The performance of the implemented correctiveactions shall be documented and the effectivenessshall be checked.

GERMANY | BERLINIFS Management GmbHAmWeidendamm 1AD-10117 BerlinPhone: +49(0)3072625074Fax: +49(0)3072625079E-Mail: [email protected]

FRANCE | PARISIFS Office ParisFCD12, rue EulerF-75008 ParisPhone: +33(0)144439916Fax: +33(0)147205353E-Mail: [email protected]

ITALY | MILANIFS Office MilanFederdistribuzioneVia Albricci 8I-20122 MilanoPhone: +39(0)289075150Fax: +39(0)26551169E-Mail: [email protected]

POLAND |WARSAWIFS Office Central & Eastern Europeul. Serwituty 25PL-02-233WarsawPhone: +48601957701E-Mail: [email protected]

BRAZIL | DOURADOSRepresentante IFS BrasilCaroline NowakBR-79824 Dourados, MSPhone: +55(67)81514560E-Mail: [email protected]

CHINA | HEFEIStarFarmRoom 2301, C building,Fortune Plaza No. 278 Suixi Road, 230041,Hefei, Anhui, ChinaPhone: +86(0)5515666069Fax: +86(0)5515681376E-Mail: [email protected]

[email protected]

USA | ST. LOUISIFS North America1610 Des Peres Road, Suite 150USA-St. Louis, MO 63131Phone: +13146864610Fax: +13146864602E-Mail: [email protected]

CONTACT DETAILS OFTHE IFS OFFICESThe IFS publishes information, opinions and bulletins to its best knowledge, but cannottake any responsibility for any mistakes, omissions or possibly misleading information inits publications, especially in this document.

© HDE – Handelsverband Deutschland – Der Einzelhandel e.V. (Germany)© FCD – Fédération des entreprises du Commerce et de la Distribution (France)

The standard owners thank the Italian retail federation Federdistribuzione as well as Asso-ciazione Nazionale Cooperative Consumatori (ANCC) andAssociazione Nazionale Coopera-tive tra Dettaglianti (ANCD), who joined the IFS, for their involvement and their active coop-eration for the development.

All rights reserved. All publications are protected under international copyright laws.With-out the expressed written consent of the IFS standard owners any kind of unauthorised useis prohibited and subject to legal punishment.This also applies to the reproduction with aphotocopier, the inclusion into an electronic database, or the reproduction on CD-Rom.

No translation may be made without official permission by the IFS standard owners.

The IFS Cash & Carry/Wholesale can be ordered online via www.ifs-certification.com

Or by Mail, Fax and E-Mail

HDETrade Services GmbHAmWeidendamm 1A10117 BerlinGermany

Phone: +49-(0)30-726250-74Fax: +49-(0)30-726250-79E-Mail: [email protected]

On behalf of the IFS standard owners, the HDETrade Services GmbH is assigned to takeover the commercial administration of the IFS, it cooperates with the IFSWorking Group.





Date post:	14-Apr-2017
Category:	Documents
Upload:	g3lu06
View:	235 times
Download:	2 times

IFS Cash & Carry

Documents