International Food Standard

Version 6

Final Audit Report

Supplier: Pink Milk AG

Date of audit: 27/2 / 28.02.2012

 Address of certification body:

body: Kieler Straße. 12345 Hamburg (Germany)
(Germany)
 Accreditation number of certification body:
body: 002584517863945
002584517863945

Page 1 of 6
 International Food Standard 
Version 6 

 Audit Overview 
Lead auditor: Signature of Lead auditor: Date/time of current audit: Date of previous audit:
Falk Förster 
Falk Förster  27.05.2011
Co-auditor: 27.02.2012 (09:00-19:00)
28.02.2012 (09:00-12:00)
CB and auditor of 
Peter Wagner 
 previous audit:
TEST GmbH/Frank Test
Name and address of the company (or headquarter): Name and address of the audited site:

Pink Milk AG Pink Milk AG

Huusbarg Huusbarg
54321 Hamburg 54321 Hamburg
Germany Germany
GLN Number:

Phone: Fax: Phone: Fax:

34268547  3452698745 34254245  3425452125 

Scope of audit 

Production of Dairy and non diary desserts.

Product category(ies): 6
 Audit participants
Name: Position: Opening Documentatio Site Prepare the Closing
meeting: n review: assessment conclusions: meeting:
(Audit):
QUALITY
X X
DIRECTOR
TECHNICAL
X X X X
DIRECTOR
QUALITY X
X X X X
MANAGER
MAINTENANC
X X
E MANAGER
Final Result of Audit 
 As a result of the audit performed on 28.02.2012, ABCert found that the methods applied by Surveillance
PINK MILK AG for the above-mentioned scope of production comply with the requirements audit in 12
set out in the International Food Standard, Version 6, at Higher Level. months

Company profile

Page 2 of 6
Explanations regarding the audit report

Evaluation of requirements

Result Explanation Points

A Full compliance 20 points
B (deviation)  Almost full compliance 15 points
KO requirement  Almost full compliance 15 points
scored with a B
C (deviation) Small part of the requirement has been implemented 5 points
D (deviation) Requirement has not been implemented -20 points
Major  When there is a substantial failure to meet the 15% of the possible
requirements of the standard, which includes the legal total amount of points
requirements of the production and destination is subtracted
countries. A major can also be given when the identified
non-conformity can lead to a serious health hazard. A
major can be given to any requirement which is not
defined as KO.
KO requirement Knock-Out 50 % of the possible
scored with a D The KO requirement has not been implemented total amount of points
is subtracted
N/A Not applicable N/A requirements will
Requirement not applicable for a company be excluded from the
final scoring

Scoring and awarding of certificates

Audit Result Status Action company Report form Certificate

At least 1 KO Not approved Actions and new Report gives No
initial audit to be status
agreed upon
> 1 Major and/or < Not approved Actions and new Report gives No
75% of the initial audit to be status
requirements are agreed upon
fulfilled
Max 1 Major and ≥ Not approved Send action plan Report including Certificate,
75% of the unless further  within 2 weeks of  action plan gives Depending
requirements are actions taken receiving the status upon the
fulfilled and validated preliminarily report. results of the
after followup Follow-up audit max. follow-up
audit. 6 months after the audit
audit date
Total score is ≥ 75 %  Approved at Send action plan Report including Yes,
and < 95% Foundation IFS within 2 weeks of  action plan gives Certificate at
Food level after  receiving the status foundation
receipt of the preliminarily report. level, 12
action plans months
validity
Total score is ≥ 95%  Approved at Send action plan Report including Yes,
higher IFS within 2 weeks of  action plan gives Certificate at
Food level after  receiving the status higher level,
receipt of the preliminarily report. 12 months
action plan validity

 Audit frequency

Level of certificate All products

Foundation level 12 Months
Higher level 12 Months

Page 3 of 6
 International Food Standard
Version 6, January 2012

Audit Report

Result:
The company PINK MILK AG did fulfill the requirements set out in the international Food standard,version 6

Higher Level
97,02%
Date for the surveillance audit in 12 months

Summary:

Chapter 1 Chapter 2 Chapter 3 Chapter 4 Chapter 5

Quality and food Planning and
Senior  safety Resource production Measurements,
management management management process analyses,
responsibility system improvements
KO 0 0 0 0 0
Majors 0 0 0 0 0
 A 22 27 24 120 40
B 0 0 0 7 0
C 0 1 1 6 0
D 0 0 0 0 0
N/A 0 0 0 1 0

Observations regarding KO’s and Majors:

Not applicable

General summary table for all chapters:

Page 4 of 6
Chapter 1: Senior management responsibility
Summary of all Chapter 1 deviations and non-conformities found:

Nr. Reference IFS requirements Evaluation Explanation

No non-conformities found.

Chapter summary:

The quality policy statement is clearly defined and distributed although should clearly
state compliance with legal requirements.

Personnel is aware of their resposibilities and substitutions in case of the absence of 
key staff are defined.

Management is committed with safety issues and quality management system.

Page 5 of 6
Chapter 2: Quality and food safety management system
Summary of all Chapter 2 deviations and non-conformities found:

Nr. Reference IFS requirements Evaluation Explanation

1 2.1.3.7 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.
C For CCP of metals in Desserts line,
Patterns used in Metal detector in Desserts
line ( 1,2 Fe, 2,5 Non Fe, 3 SS) do not
correspond with the ones declared as
critical limit in HACCP (fe 1mm, no fe 1mm,
SS 2mm)

Chapter summary:

Hazard analysis has been conducted in compliance with Codex principles.

HACCP has been made by product group and process.
There is a Flow chart and CCP identification for each product type, a total of 19.
Critical Control Points (CCPs) for all potential hazards have been identified, in each
process and are correctly monitored.
Only one deviation has been detected in HACCP, For CCP of metals in Desserts
line, Patterns used in Metal detector in Desserts line do not correspond with the ones
declared as critical limit in HACCP.

HACCP Team is trained and shows high competence.

Page 6 of 6