变化多端-breathless
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Checklist of the IFS, Version 5
Nr.
1
2
3
Reference
IFS requirements
1.
1.1
1.1.1
Senior Management Responsibility
Corporate policy / Corporate principles
The senior management shall draw up
and implement corporate 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 employees.
The content of the corporate policy
shall have been broken down into
specific objectives for the related
departments. The responsibility and
the time scale for achievement shall
be defined for each department of the
company.
From the corporate policy, the quality
objectives shall be communicated to
the employees in the respective
departments and shall be effectively
implemented.
The senior management shall ensure
that the achievement of all objectives
is regularly reviewed, as a minimum at
least once a year.
The company shall ensure that all
relevant information is communicated
effectively and in a timely manner to
the relevant personnel.
The company shall assign the
responsible for the external
communication (crisis management,
authorities and communication with
media).
Corporate structure
An organisation chart shall be
available showing the structure of the
company.
Competences and responsibilities,
including deputisation of responsibility
shall be clearly laid down.
Job descriptions with clearly defined
responsibilities shall exist for
employees, whose work has an effect
on product requirements.
The senior management shall ensure
that employees are aware of their
responsibilities and that mechanisms
are in place to monitor the
effectiveness of their operation.
Evaluation
Explanation
4
1.1.2
5
1.1.3
6
1.1.4
7
1.1.5
8
1.1.6
9
10
1.2
1.2.1
11
1.2.2
12
1.2.3
13
1.2.4
1
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14
Reference
IFS requirements
1.2.5
Employees with influence on product
requirements shall be aware of their
responsibilities, and shall be able to
demonstrate their understanding of
their responsibilities.
The senior management shall have
nominated an IFS representative.
The senior management shall provide
sufficient and relevant resources to
meet the product requirements.
The department responsible for quality
management shall have a direct
reporting relationship to the senior
management.
The company shall ensure that all
processes (documented and
undocumented) are known by the
relevant personnel and are applied
consistently.
The company shall have a system in
place, to ensure that it is kept informed
of all relevant legislation on food safety
issues, scientific and technical
developments and industry codes of
practice.
Customer focus
A procedure shall be in place to
identify fundamental needs and
expectations of customers.
The results of this procedure shall be
evaluated and considered by the
determination of quality objectives.
Management review
Senior management shall ensure that
the quality management system is
reviewed at fixed periods.
This review shall include measures for
the control of the quality management
system and for the continuous
improvement process.
The company shall identify and review
regularly (e.g. by internal audits or on-
site inspection) the infrastructure
needed to achieve conformity to
product requirements. This shall
include, as a minimum, the following:
- buildings
- supply systems
- machines and equipment
- transport.
The results of the review shall be
considered, with due consideration to
risk, for investment planning.
Evaluation
Explanation
15
16
1.2.6
1.2.7
17
1.2.8
18
1.2.9
19
1.2.10
20
21
1.3
1.3.1
22
1.3.2
23
24
1.4
1.4.1
25
1.4.2
26
1.4.3
2
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Nr.
27
Reference
IFS requirements
1.4.4
The company shall identify and review
regularly (e.g. by internal audits or on-
site inspection) the work environment
needed to achieve conformity to
product requirements. This shall
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 consideration to
risk for investment planning.
Quality Management System
HACCP (based on the Codex
Alimentarius - CA)
HACCP system
The basis of the company
抯
food
safety control system shall be a fully
implemented, systematic and
comprehensive HACCP system,
based upon the Codex Alimentarius
principles. It shall take into account
any legal requirements of the
production and destination countries
which may go beyond such principles.
The HACCP system shall be
implemented at each production site.
The HACCP system shall cover all raw
materials, products or product groups
as well as every process from goods in
to dispatch, including product
development and product packaging.
The company shall ensure that the
HACCP system is based upon
scientific literature, or technical verified
specifications relating to the
manufactured products and
procedures. This shall be maintained
in line with new technical process
development.
Assemble HACCP team (CA Step 1)
The HACCP team shall have strong
senior management support and shall
be well known and established across
the whole company.
The HACCP team shall be
multidisciplinary and include
operational staff. Personnel appointed
as HACCP team members shall have
specific knowledge of HACCP, product
and process knowledge and the
associated hazards.
Where competent knowledge is not
available, external expert advice shall
be obtained.
HACCP Analysis
Evaluation
Explanation
28
29
30
31
2.
2.1
2.1.1
2.1.1.1
32
2.1.1.2
33
2.1.1.3
34
35
2.1.2
2.1.2.1
36
2.1.2.2
37
2.1.2.3
38
2.1.3
3
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Nr.
39
Reference
IFS requirements
2.1.3.1
Describe product (CA Step 2)
A full description of the product
including all relevant information on
product safety exists such as:
- composition
- physical, organoleptic, chemical and
microbiological parameters
- methods of treatment
- packaging
- durability (shelf life)
- conditions for storage and method of
transport.
Identify intended use (CA Step 3)
The intended use of the product shall
be described as seen from the
expected use of the product by the
end consumer, taking into account
vulnerable groups of consumers.
Construct flow diagram (CA Step 4)
A flow diagram 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 identify
each CCP with the number assigned
to it.
On- site confirmation of the flow
diagram (CA Step 5)
The HACCP team shall review the
processes at all operation stages
against the flow diagram.
Amendments of the diagram will be
made, where appropriate.
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 reasonably be
expected.
The hazard analysis shall consider the
likelihood of harm to the consumer and
the potential severity of damage
(effect, potential consequences).
For all steps, which are not defined as
CCP
’
s but as CP
’
s, the company shall
implement, maintain and document
specific preventive measures.
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 acceptable level(s).
Establish critical limits for each CCP
(CA Step 8 - Principle 3)
For each CCP, the appropriate critical
limits shall be defined and validated, in
order to clearly identify when a
process is out of control.
Evaluation
Explanation
40
2.1.3.2
41
2.1.3.3
42
2.1.3.4
43
2.1.3.5
44
2.1.3.5.1
45
2.1.3.5.2
46
2.1.3.6
47
2.1.3.7
4
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Nr.
48
Reference
IFS requirements
2.1.3.8
Establish a monitoring system for each
CCP (CA Step 9 - Principle 4)
Specific monitoring procedures shall
be established for each CCP to detect
any loss of control at that CCP.
Records of monitoring shall be
maintained for a relevant period. Each
defined CCP
’
s shall be under control.
Monitoring and control respectively of
each CCP shall be demonstrated by
records. The respective records shall
specify the responsible person as well
as the date and result.
Establish corrective actions (CA Step
10 - Principle 5)
For each CCP, corrective actions shall
be established. In case the monitoring
indicates that a particular CCP is not
under control, adequate corrective
actions shall be taken and
documented. Such corrective actions
shall also take into account any non-
conforming products.
Establish verification procedures (CA
Step 11 - Principle 6)
Procedures of verification shall be
established to confirm that the HACCP
system is efficient. Verification of the
HACCP system shall be performed at
least once a year. Examples of
verification activities include:
- internal audits
- analysis
- sampling
- evaluations
- complaint by authorities and
customers.
The results of this verification shall be
incorporated into the HACCP system.
Establish documentation and record
keeping (CA Step 12 - Principle 7)
Documentation shall be available,
covering all processes, procedures,
measures and records. Documentation
and record keeping shall be
appropriate to the nature and size of
the company.
Documentation requirements
The quality system for quality
assurance and food safety shall be
documented and implemented, and
shall be retained in one location.
A documented procedure shall exist
for the control of documents and their
amendments.
All documents shall be clearly legible,
unambiguous and comprehensive.
They shall be available to relevant
personnel at all times.
All documents which are necessary for
compliance with the product
requirements shall be available in their
latest version.
Evaluation
Explanation
49
2.1.3.9
50
2.1.3.10
51
2.1.3.11
52
53
2.2
2.2.1
54
2.2.2
55
2.2.3
56
2.2.4
5
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Nr.
57
Reference
IFS requirements
2.2.5
The reason for any amendments to
documents, critical for the product
requirements shall be recorded.
Record keeping
All relevant records, necessary for the
product requirements shall be
complete, detailed and maintained and
shall be available on request.
Records shall be legible and genuine.
They shall be maintained in a way that
subsequent manipulation of records is
prohibited.
All records shall be kept in accordance
with legal requirements. If those are
not specified, records shall be kept for
the duration of the shelf life, to make
verification possible. For products
which have a very short or no shelf
life, record keeping shall be based on
a risk analysis.
Any amendments to records shall only
be carried out by authorised persons.
Resource Management
Human resources management
All personnel performing work that
affects product safety, legality and
quality shall have the required
competence by education, work
experience and/or training.
Human resources
Personnel hygiene
There shall be documented
requirements relating to personnel
hygiene. These include, as a minimum
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
risk analysis in relation to product and
process.
The requirements for personnel
hygiene shall be in place and applied
by all relevant personnel, contractors
and visitors. Compliance with the
requirements shall be checked
regularly.
Visible jewellery (incl. piercing) and
watches shall not be worn. Any
exceptions shall have been
comprehensively evaluated by risk
analysis in relation to product and
process.
Evaluation
Explanation
58
59
2.3
2.3.1
60
2.3.2
61
2.3.3
62
63
64
65
2.3.4
3.
3.1
3.1.1
66
67
68
3.2
3.2.1
3.2.1.1
69
3.2.1.2
70
3.2.1.3
6
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Nr.
71
Reference
IFS requirements
3.2.1.4
Cuts and skin abrasions shall be
covered by a coloured plaster
(different from the product colour) -
containing a metal strip, where
appropriate - and in case of hand
injuries, in addition to a plaster, a
single use glove shall be worn.
Protective clothing for personnel,
contractors and visitors
Company procedures shall exist to
ensure that all personnel, contractors
and visitors are aware of the rules
regarding the management of wearing
and changing of protective clothing in
specified work areas in accordance
with product requirements.
In work areas where wearing
headgear and/or beard snood is
required, the hair shall be covered
completely so that product
contamination is prevented.
Clearly defined usage rules shall exist
for work areas where it is required to
wear gloves (coloured differently from
the product colour). Compliance with
these rules shall be checked on a
regular basis.
Suitable protective clothing shall be
available in sufficient numbers for
each employee.
All protective clothing shall be
thoroughly and regularly laundered. In
accordance with a process and
product risk analysis, the clothing shall
be washed by a contract laundry, on
site laundry or by the employee.
Guidelines shall exist for laundering of
protective clothing and a procedure
shall be in place for checking its
cleanliness.
Procedures applicable to infectious
diseases
There shall be written and
communicated procedures for
personnel, contractors and visitors for
actions to be taken in the case of an
infectious disease or the suspicion
thereof. Particular consideration shall
be taken in these areas where product
safety may be compromised.
Training
The company shall put in place
documented training programs in
respect of the product requirements
and the training needs of the
employees. These programs shall
include:
- training contents
- training frequency
- list of participants
- languages
- qualified trainer/tutor.
Evaluation
Explanation
72
73
3.2.2
3.2.2.1
74
3.2.2.2
75
3.2.2.3
76
3.2.2.4
77
3.2.2.5
78
3.2.2.6
79
80
3.2.3
3.2.3.1
81
82
3.3
3.3.1
7
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Nr.
83
Reference
IFS requirements
3.3.2
Those responsible for the
development and maintenance of
HACCP system shall have received
adequate training in the application of
the HACCP principles.
The documented training programs
shall apply to all personnel, including
seasonal and temporary workers,
employed in the respective work area.
Upon employment, and before
commencing work, they shall be
trained in accordance with the
documented training programs.
Records shall be available of all
performed training events, stating:
- list of participants incl. signature
- date
- duration
- contents of training
- name of trainer/tutor.
The contents of training shall be
reviewed and updated regularly and
take into account company
’
s specific
issues (non- conformities, failures) ,
food safety and food related legal
requirements.
Sanitary facilities, equipment for
personnel hygiene and staff facilities
The company shall provide staff
facilities, which shall be proportional in
size and equipped for the number of
personnel. Such facilities shall be kept
in clean and good condition.
The risk of product contamination by
foreign bodies from staff facilities shall
be evaluated and minimised.
Consideration shall also be given to
food brought to work by personnel and
personal belongings.
The company shall provide suitable
changing rooms for personnel,
contractors and visitors. Where
necessary outdoor clothing and
protective clothing shall be stored
separately.
Staff facilities shall be equipped with
toilets, which shall not have direct
access to an area where food products
are handled. There shall be at least
one dedicated washroom separating
both areas.
Adequate hand hygiene facilities shall
be provided at access points to and
within production areas, as well as at
staff facilities. Based on a risk
analysis, further areas (e.g. packaging
area) shall be similarly equipped.
Such hand hygiene facilities shall
provide as a minimum:
- running cold and hot water
- liquid soap
- single use towels.
Evaluation
Explanation
84
3.3.3
85
3.3.4
86
3.3.5
87
88
3.4
3.4.1
89
3.4.2
90
3.4.3
91
3.4.4
92
3.4.5
93
3.4.6
8
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94
Reference
IFS requirements
3.4.7
Where highly perishable food products
are handled, the following additional
requirements regarding hand hygiene
shall also be provided:
- hand contact- free fittings
- hand disinfection
- approved hygiene equipments
- signs/pictograms.
Changing rooms shall be arranged so
that they allow direct access to the
areas where food products are
handled. Exceptions shall have been
considered within the risk analysis.
Where appropriate, cleaning facilities
for boots, shoes and further protective
clothing shall be available.
Production Process
Contract review
All customer requirements relating to
the products, their realisation and
delivery shall have been defined and
understood before a written supply
agreement is concluded. The company
shall review whether all aspects of
customers
’
requirements have been
satisfied.
There shall be records showing how
changes to the existing contractual
agreements are agreed and
communicated.
Product specifications
Specifications shall be available for all
final products and, if necessary (e.g.
retail brand) be agreed upon in writing
with customers. The specifications
shall be up to date, unambiguous,
available and always in conformance
with legal requirements.
Specifications shall be available and in
place for all raw materials (raw
materials/ingredients, additives,
packaging materials, rework). The
specifications shall be up to date,
unambiguous, available and always in
conformance with legal requirements.
The recipe mentioned in the customer
finished product specification shall be
complied with.
Specifications and/or their contents
are provided in the relevant areas and
accessible to all relevant personnel.
There shall be a procedure for the
amendment and approval of
specifications for all parts of the
process.
Product development
A procedure for product development
shall be in place which incorporates
the hazard analysis principles, in
accordance with the HACCP system.
Evaluation
Explanation
95
3.4.8
96
97
98
4.
4.1
4.1.1
99
4.1.2
100
101
4.2
4.2.1
102
4.2.2
103
4.2.3
104
4.2.4
105
4.2.5
106
107
4.3
4.3.1
9
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Nr.
108
Reference
IFS requirements
4.3.2
Product formulation, manufacturing
processes and the fulfilment of product
requirements shall have been ensured
by factory trials and product testing.
Shelf life tests shall be carried out
taking into account product
formulation, packaging, manufacturing
and storage conditions.
”
u
se by or
b
est
before
”
dates shall be established
accordingly.
The company shall conduct
appropriate studies and tests in order
to investigate compliance with
microbiological criteria within the shelf
life.
Recommendations for preparation
and/or use of the food products shall
be established. If appropriate,
customer requirements shall be
included.
The progress and results of product
development shall be properly
recorded.
Product development shall consider
the results of organoleptic
assessments.
Purchasing
Purchased products and services shall
conform to current specifications and
contractual agreements.
There shall be records to identify
which product is sourced from which
supplier.
There shall be a procedure for
approval and monitoring of suppliers
(internal and external), outsourced
production or part of it.
The approval and monitoring
procedure shall contain clear
assessment criteria such as: audits,
certificates of analysis, supplier
reliability and complaints, as well as
required performance standards based
on a hazard analysis.
The results of suppliers?assessments
shall be reviewed regularly. There
shall be records of the reviews and of
the actions taken as a consequence of
assessment.
The purchased products and services
shall be checked in accordance with
the existing specifications. The
schedule of these checks shall take
into account the product requirements,
supplier status and the impact of raw
materials on the finished product.
Product packaging
All packaging shall comply with the
current relevant legislation.
Evaluation
Explanation
109
4.3.3
110
4.3.4
111
4.3.5
112
4.3.6
113
4.3.7
114
115
4.4
4.4.1
116
4.4.2
117
4.4.3
118
4.4.4
119
4.4.5
120
4.4.6
121
122
4.5
4.5.1
10
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Nr.
123
124
Reference
IFS requirements
4.5.2
4.5.3
Detailed specifications shall exist for
all packaging materials.
Certificates of conformity or evidence
shall exist for all packaging in direct
contact with food to demonstrate that
they are suitable for use. This applies
for packaging in direct contact with raw
materials, semi-processed and
finished products. This includes
containers, conveyor belts in
production areas for semi-processed
products.
All packaging or packaging
equipments shall be suitable for its
intended use and shall have been
tested for possible contamination and
hazards (interactions) towards
products and consumers. Adequate
up-to-date test reports shall exist.
Based on a risk analysis, the company
shall verify the capability of the
packaging material for each relevant
product (e.g. organoleptic tests,
storage tests, chemical analysis).
Where packaging materials (e.g.
glass) pose a risk to the product,
special procedures shall be in place to
avoid product contamination.
A system shall be in place to ensure
storage and handling of packaging
materials and packaging equipments
both inside and outside of the
production areas, in order to minimise
the risk of contamination
(interaction/correlation).
The conformity of the product with its
labelling shall be reviewed each time
before a new label is issued for use.
Such review shall take into account
the product requirements and
particular relevant legislation in the
designated countries, where the
product is to be marketed.
The conformity of the product with its
labelling shall be continuously ensured
during the production process.
Factory environment standards
Choice of location
The company shall investigate to what
extent the factory environment (e.g.
ground, air) may have an adverse
impact on product safety and product
quality. In each case, appropriate
measures shall be established. The
efficiency of the established measures
shall be periodically reviewed
(examples: extremely dusty air, strong
smells).
Exteriors
Evaluation
Explanation
125
4.5.4
126
4.5.5
127
4.5.6
128
4.5.7
129
4.5.8
130
4.5.9
131
132
133
4.6
4.6.1
4.6.1.1
134
4.6.2
11
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135
Reference
IFS requirements
4.6.2.1
The factory exterior shall be
sustainable maintained clean and tidy.
The external condition of the premises
shall be considered within the internal
audit process.
All grounds within the site shall be in
good condition. Where natural
drainage is inadequate, a suitable
drainage system shall be installed.
Outdoor storage shall be kept to a
minimum. Where goods are stored
outside, a risk analysis shall be
undertaken to ensure that there is no
risk of contamination or adverse effect
on safety or quality.
The production and storage areas of
the site shall be secured effectively by
controlled access in order to prevent
unauthorised entry.
Plant layout and process flows
The process flow, from receipt of
goods to dispatch, shall be organised
so that a contamination of raw
materials, packaging, semi-processed
and finished products is avoided. The
risk of cross-contamination shall be
minimised through effective measures.
Segregation of processes shall take
into account internal flows (of product,
waste, materials, plant and equipment,
personnel, water) and provided
services. A plan shall be available
which clearly defines these flows.
Where production areas are identified
as microbiologically sensitive (e.g.
clean room technology), a positive
pressure system shall be installed.
Measurement of micro-organisms shall
be performed at regular intervals.
The system of working shall, where
appropriate, be such to reduce any
potential physical, chemical or
microbiological contamination risk.
Location of laboratories at the factory
shall not affect product safety.
The cleaning of production tools shall
be carried out at specific locations or
specific time periods separated from
the production process. If this is not
possible, these operations shall be
controlled as to not affect the product.
Buildings and facilities
Constructional requirements
Rooms where food products are
prepared, treated, processed and
stored shall be designed and
constructed, so that food hygiene is
ensured.
Walls and partition walls
Evaluation
Explanation
136
4.6.2.2
137
4.6.2.3
138
4.6.2.4
139
140
4.6.3
4.6.3.1
141
4.6.3.2
142
4.6.3.3
143
4.6.3.4
144
145
4.6.3.5
4.6.3.6
146
147
148
4.6.4
4.6.4.1
4.6.4.1.1
149
4.6.4.2
12
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Nr.
150
Reference
IFS requirements
4.6.4.2.1
Walls shall be designed and
constructed to prevent the
accumulation of dirt, to reduce
condensation and mould growth, and
to facilitate cleaning.
The surfaces of walls shall be in a
good condition and shall facilitate
cleaning and if necessary disinfection.
They shall be impervious, water-
repellent and wear-resistant.
The junctions between walls and floors
and corners respectively shall be
designed to facilitate cleaning.
Floors
Floors shall be designed to meet
production requirements (e.g.
mechanical loads, cleaning materials,
temperatures).
The floor covering shall be in good
condition and shall facilitate cleaning
and disinfection, where required. They
shall be impervious, water-repellent
and wear-resistant.
The hygienic disposal of waste water
shall be ensured. Drainage systems
shall be designed to facilitate cleaning
and to minimise the risk of product
contamination (e.g. adverse impact,
ingress of pests, etc.).
Floors shall have adequate falls so
that water or other liquids can reach
the drainage without difficulty.
Machinery and piping shall be
arranged so that, where possible,
process waste water goes directly into
a drain.
Ceilings/Overheads
Ceilings (or, where no ceilings are
fitted, the undersides of roofs) and
overhead fixtures (incl. piping, cables,
lamps) shall be designed and
constructed to minimise the
accumulation of dirt, the detachment of
paints of material, condensation and
mould growth. Ceilings and overheads
shall be designed to facilitate cleaning
and prevent product contamination.
Where false ceilings are used,
adequate access to the void shall be
provided to facilitate cleaning,
maintenance of services and
inspection for pest control.
Windows and other openings
Windows and other openings shall be
designed and constructed to avoid the
accumulation of dirt.
If windows may result in
contamination, windows and roof
glazing shall remain closed and fixed
during production.
Evaluation
Explanation
151
4.6.4.2.2
152
4.6.4.2.3
153
154
4.6.4.3
4.6.4.3.1
155
4.6.4.3.2
156
4.6.4.3.3
157
4.6.4.3.4
158
4.6.4.3.5
159
160
4.6.4.4
4.6.4.4.1
161
4.6.4.4.2
162
163
4.6.4.5
4.6.4.5.1
164
4.6.4.5.2
13
变化多端-breathless
变化多端-breathless
变化多端-breathless
变化多端-breathless
变化多端-breathless
变化多端-breathless
变化多端-breathless
变化多端-breathless
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