The Document Here!

IFS Global
Markets Food v3 and

IFS Food v8 Checklists
Comparison
NOVEMBER 2023 ENGLISH

Contact details of the IFS Offices
GERMANY FRANCE
IFS Office Berlin IFS Office Paris
Am Weidendamm 1A 14 rue de Bassano
DE - 10117 Berlin FR - 75016 Paris
Phone: +49 (0)30726105374 Phone: +33 140761723
Email: info@ifs-certification.com Email: ifs-paris@ifs-certification.com
SPAIN
ITALY
IFS Representative Beatriz Torres Carrió
IFS Office Milan
Phone: +34 610306047
Federdistribuzione
Email: torres@ifs-certification.com
Via Albricci 8
IT - 20122 Milan HUNGARY
Phone: +39 0289075150 IFS Representative László Győrfi
Email: ifs-milano@ifs-certification.com Phone: +36 301901342
Email: gyorfi@ifs-certification.com
POLAND | CENTRAL EAST EUROPE TÜRKIYE
IFS Representative CEE Marek Marzec IFS Representative Ezgi Dedebas Ugur
ul. Serwituty 25 Phone: +90 5459637458
PL - 02-233 Warsaw Email: ifs-turkiye@ifs-certification.com
Phone: +48 888787440
Email: ifs-poland@ifs-certification.com ROMANIA
IFS Representative Ionut Nache
CZECH REPUBLIC Phone: +40 722517971
IFS Representative Miroslav Šuška Email: ionut.nache@inaq.ro
Phone: +420 603893590
LATIN AMERICA
Email: msuska@qualifood.cz
IFS Office Chile
Av. Apoquindo 4700, Piso 12,
BRAZIL
CL - Las Condes, Santiago
IFS Office Brazil
Phone: +56 954516766
Rua Antônio João 800
Email: chile@ifs-certification.com
BR - 79200-000 Aquidauana / MS Brazil
Phone: +55 67981514560 ASIA
Email: cnowak@ifs-certification.com IFS Office Asia
IQC (Shanghai) Co., Ltd.
NORTH AMERICA Man Po International Business Center Rm 205,
IFS Representative Pius Gasser No. 660, Xinhua Road, Changning District,
Phone: +1 4165642865 CN - 200052 Shanghai
Email: gasser@ifs-certification.com Phone: +86 18019989451
Email: china@ifs-certification.com
asia@ifs-certification.com
IFS Global Markets Food v3
and IFS Food v8
Checklists Comparison
NOVEMBER 2023
ENGLISH
1 Initial remarks
This document provides a general comparison between the IFS Global Markets Food v3 and IFS
Food v8 Checklists and highlights the main differences as an aid to support businesses in achiev-
ing IFS Food Certification from the starting point of IFS Global Markets Food.
IFS Global Markets Food v3 Requirements are based on the IFS Food Standard. In order to main-
tain the nature of the IFS Global Markets Program as a development program, the requirements
may vary accordingly in terms of the following, for example:
• the objective of the requirements based on the expected implementation and level of docu-
mentation from each level.
• the specific elements of the requirement.
• required level of risk-based implementation.
• required implementation frequencies.
• requirements and chapter numbering and order.
A summary of the differences between the respective levels of IFS Global Markets Food and IFS
Food is shown in Image 1.
Image 1: coverage and general comparison of IFS Global Markets Food levels and IFS Food
IFS Food Certification

~ 100%
Intermediate level
~ 70%
• Comprehensive food safety
• Food safety and quality and quality management
management becomes more system implementation
robust • More comprehensive
Basic level
• Processes become procedures documentation
~ 45% • Full risk based and product
• Documented processes
• Comprehensive HACCP and process approach
• Essential food safety and
• Food defence and fraud • More management
quality processes
introduced requirements
implementation
• Product authenticity • Requirements get more
• GMPs, GHPs, control measures
addressed detailed
• Introductory HACCP
• Baseline food safety culture • Further additional specific
requirements
• Introductory risk-based requirements
• Records and simple documents
implementation
*18 HACCP requirements are able be shifted from intermediate level, which together with basic
requirements covers ~ 55% of IFS Food.
2 CHECKLIST COMPARISON IFS GLOBAL MARKETS FOOD V3 – IFS FOOD V8

Throughout this document, the main contrasting elements from both checklists are in written in
bold. Additionally, notes and additional information about the coverage are addressed in italic
(such as when an IFS Food version 8 requirement is not part of the IFS Global Markets Food ver-
sion 3 or where an IFS Food version 8 requirement is addressed in a general sense or as a baseline
implementation through existing IFS Global Markets Food version 3 or even its guidance), sup-
porting further implementation towards IFS Food Certification.
In addition, the guidance of both program and standard shall also be considered in order to
identify the differences in depth.
The English version of Part 2 of IFS Food version 8 and IFS Global Markets Food version 3 docu-
ments is the original and reference document.
2 IFS Global Markets Food v3 and IFS Food v8

Checklists Comparison
Level
Req. IFS Food version 8 Req. IFS Global Markets version 3
1 Governance and commitment 1 Governance and commitment

1.1 Policy 1.1 Corporate structure and management
responsibility
1.1.1* The senior management shall develop,
implement and maintain a corporate
policy, which shall include, at a
minimum:
• customer focus
• food safety culture
• sustainability.
This corporate policy shall be communi-
Requirement not covered by
cated to all employees and shall be
IFS Global Markets Food v3.
broken down into specific objectives for
the relevant departments.
Objectives about food safety culture
shall include, at a minimum, communi-
cation about food safety policies and
responsibilities, training, employee
feedback on food safety related issues
and performance measurement.
CHECKLIST COMPARISON IFS GLOBAL MARKETS FOOD V3 – IFS FOOD V8 3

Level
1.1.2 All relevant information related to food 1.1.1 All relevant information related to food
safety, product quality, legality and safety, product quality and legality shall
Basic
authenticity shall be communicated be communicated effectively and in a
effectively and in a timely manner to timely manner to the relevant
the relevant personnel. personnel.
1.2 Corporate structure
1.2.1* KO N° 1: The senior management shall 1.1.4 The senior management shall ensure
KO ensure that employees are aware of that employees are aware of their
Intermediate
their responsibilities related to food responsibilities related to food safety
safety and product quality and that and product quality.
mechanisms are implemented to
monitor the effectiveness of their
operation. Such mechanisms shall be
identified and documented.
1.2.2 The senior management shall provide 1.1.2 The senior management shall provide
sufficient and appropriate resources to sufficient and appropriate resources to
Basic
meet the product and process meet the product and process
requirements. requirements.
1.2.3* The department responsible for food 1.1.5 The department responsible for food
safety and quality management shall safety and quality management or the
Intermediate
have a direct reporting relationship to responsible person shall have a

the senior management. An organisa- reporting relationship to the senior
tional chart, showing the structure of management. An organisational chart,
the company, shall be documented and showing the structure of the company,
maintained. shall be documented and maintained.
1.2.4 The senior management shall ensure 1.1.6 The senior management shall ensure
Intermediate
that all processes (documented and that all processes (documented and
undocumented) are known by the undocumented) are known by the
relevant personnel and are applied relevant personnel and are applied
consistently. consistently.
1.2.5* The senior management shall maintain 1.1.7 The senior management shall maintain
a system to ensure that the company is a process to ensure that the company is
kept informed of all relevant legislation, kept informed of all relevant legislation,
Intermediate
scientific and technical developments, scientific and technical developments,

industry codes of practice, food safety industry codes of practice, food safety
and product quality issues, and that and product quality issues, and that
they are aware of factors that can they are aware of factors that can
influence food defence and food fraud influence food defence and food fraud
risks. risks.

Level
1.2.6* The senior management shall ensure 1.1.3* The senior management (or designated
that the certification body is informed authorized person) shall ensure that
of any changes that the certification body / assessment
may affect the company’s ability to service provider is informed of any
conform to the certification require- changes that may affect the company’s
ments. This shall include, ability to conform with the assessment
at a minimum: requirements. This shall include at a
• any legal entity name change minimum of the following:
• any production site location change. • any legal entity name change
For the following specific situations: • any production site location change.
• any product recall For the following specific situations:
Basic
• any product recall and/or with- • any product recall
drawal decided by authorities for • any product recall and/or with-
food safety and/or food fraud drawal decided by authorities for
reasons food safety and/or food fraud
• any visit from authorities which reasons
results in mandatory action • any visit from authorities which has
connected to food safety, and/or resulted in mandatory action
• food fraud the certification body connected to food safety and/or
shall be informed within three (3) food fraud the certification body /
working days. assessment service provider shall be
informed within three (3) working
days.
1.3 Management review
1.3.1* The senior management shall ensure
that the food safety and quality
management system is
reviewed. This activity shall be planned
within a 12-month period and its
execution shall not exceed
15 months. Such reviews shall include,
at a minimum:
• a review of objectives and policies
including elements of food safety
culture
• results of audits and site inspections
• positive and negative customer
feedback
• process compliance
• food fraud assessment outcome
• food defence assessment outcome
• compliance issues
• status of corrections and corrective
actions
• notifications from authorities.

Level
1.3.2 Actions from the management review

shall be aimed at supporting improve-
ment. The management review shall
assess follow-up actions from previous
management reviews and any change
that could affect the food safety and
quality management system. The
management review shall be fully
documented.
1.3.3 The senior management shall identify
and review (e.g. by internal audits or
on-site inspections)
the infrastructure and work environ-
ment needed to ensure food safety,
product quality, legality
and authenticity, at least once within a
12-month period, or whenever signifi-
cant changes occur.
This shall include, at a minimum:
• buildings
• supply systems
• machines and equipment
• transport
• staff facilities
• environmental conditions
• hygienic conditions
• workplace design
• external influences (e.g. noise,
vibration).
Based on risks, the results of the review
shall be considered, for investment
planning.

Level
1.1.8 Based on the nature and size of the

food business, senior management
shall commit to and support elements
of food safety culture implementation
and maintenance by means of:
• commitment and engagement
• awareness to food safety
management
Intermediate
• open and clear communication
• provision of sufficient resources
Local food safety culture regulations
shall also be complied with.
Note: In Global Markets Food version 3,

food safety culture is introduced through
baseline elements aligned to current
European regulations. Food safety culture
is addressed comprehensively in IFS Food
version 8, including in a number of
different requirements in chapter 1.
2 Food safety and quality management 2 Food safety and quality management
system
2.1 Quality management 2.1 Quality management
2.1.1 Document management 2.1.1 Document management
2.1.1.1 A procedure shall be documented, 2.1.1.1 A procedure shall be documented,
implemented and maintained to control implemented and maintained to control
documents and their amendments. All documents and their amendments. All
documents which are necessary for documents which are necessary for
Intermediate
compliance with food safety, product compliance with food safety, product
quality, legality, authenticity and quality, legality, authenticity and
customer requirements shall be customer requirements shall be
available in their latest version. The available in their latest version. Any
reason for any amendments to amendments to documents, critical to
documents, critical to those require- those requirements, shall be recorded.
ments, shall be recorded.
2.1.1.2 The food safety and quality manage- Requirement not covered by
ment system shall be documented, IFS Global Markets Food v3.
implemented and maintained and shall
be kept in one secure location. This Note: IFS Global Markets Food version 3
applies to both physical and/or digital addresses relevant and essential docu-
documented systems. mentation according to the objectives of
the respective level, thus ensuring that a
comprehensive food safety and quality
management system remains part of the
IFS Food certification requirements.

Level
2.1.1.3* All documents shall be legible, unam- 2.1.1.2 All documents shall be legible, unam-
Intermediate
biguous and comprehensive. They shall biguous and comprehensive. They shall
be available to the relevant personnel be available to the relevant personnel
at all times. at all times.
2.1.2 Records and documented information 2.1.2 Records and documented information
2.1.2.1 Records and documented information 2.1.2.1 Records and documented information
shall be legible, properly completed shall be legible, properly completed
and genuine. They shall be maintained and genuine. They shall be maintained
in a way that subsequent revision or in a way that subsequent revision or
amendment is prohibited. If records are amendment is prohibited. If records are
Basic
documented electronically, a system documented electronically, a process
shall be maintained to ensure that only shall be maintained to ensure that only
authorised personnel have access to authorised personnel have access to
create or amend those records (e.g. create or amend those records (e.g.
password protection). password protection).
2.1.2.2 * All records and documented informa- 2.1.2.2 All records and documented informa-
tion shall be kept in accordance with tion shall be kept in accordance with
legal and customer requirements. If no legal and customer requirements. If no
such requirements are defined, records such requirements are defined, records
and documented information shall be and documented information shall be
Basic
kept for a minimum of one year after kept for a minimum of one year after
the shelf life. For products which have the shelf life. For products which have
no shelf life, the duration of record and no shelf life, the duration for which the
documented information keeping shall records and documented information
be justified and this justification shall be are kept shall be justified and this
documented. justification shall be documented.
2.1.2.3 Records and documented information 2.1.2.3 Records and documented information
Basic
shall be securely stored and easily shall be securely stored and accessible.
accessible.
2.2 Food safety Management 2.2 Food safety Management
2.2.1 HACCP plan 2.2.1 HACCP plan
2.2.1.1* The basis of the company’s food safety 2.2.1.1 The basis of the company’s food safety
management system shall be a fully management shall be a fully imple-
implemented, systematic and compre- mented, systematic and comprehensive
hensive HACCP based plan, following HACCP based plan, following the Codex
Intermediate
the Codex Alimentarius principles, good Alimentarius principles, good manufac-

manufacturing practices, good hygiene turing practices, good hygiene practices
practices and any legal requirements of and any legal requirements of the
the production and destination production and destination countries
countries which may go beyond such which may go beyond such principles.
principles. The HACCP plan shall be The HACCP plan shall be specific and
specific and implemented at the implemented at the production site.
production site.

Level
2.2.1.2* The HACCP plan shall cover all raw 2.2.1.2 The HACCP plan shall cover all raw
Intermediate
materials, packaging materials, materials, packaging materials,
products or product groups, as well as products or product groups as well as
every process from incoming goods up every process from incoming goods up
to the dispatch of finished products, to dispatch of finished products,
including product development. including product development.
2.2.1.3 The HACCP plan shall be based upon 2.2.1.3 The HACCP plan shall be based upon
scientific literature or expert advice scientific literature or expert advice
obtained from other sources, which obtained from other sources, which
Intermediate
may include: trade and industry associ- may include trade and industry associa-
ations, independent experts and tions, independent experts and regula-
authorities. tory authorities. This information shall
This information shall be maintained in be maintained in line with any new
line with any new technical process technical process development.
development.
2.2.1.4 In the event of changes to raw 2.2.1.4 In the event of changes to raw
Intermediate
materials, packaging materials, materials, packaging materials,

processing methods, infrastructure and/ processing methods, infrastructure and/
or equipment, the HACCP plan shall be or equipment, the HACCP plan shall be
reviewed to ensure that product safety reviewed to ensure that product safety
requirements are complied with. requirements are complied with.
2.3 HACCP analysis 2.3 HACCP analysis
2.3.1 HACCP team 2.3.1 HACCP team
2.3.1.1 Assemble HACCP team: 2.3.1.1 Assemble HACCP team: The HACCP
The HACCP team shall have the appro- team shall have the appropriate specific
Basic
priate specific knowledge and expertise knowledge and expertise and be a

and be a multidisciplinary team which multidisciplinary team which includes
includes operational staff. operational staff.
2.3.1.2 Those responsible for the development 2.3.1.2 Those responsible for the development
and maintenance of the HACCP plan and maintenance of the HACCP plan
Intermediate
shall have an internal team leader and shall have an internal team leader and
shall have received appropriate training shall have received appropriate training
in the application of the HACCP princi- in the application of the HACCP princi-
ples and specific knowledge of the ples and specific knowledge of the
products and processes. product and processes.

Level
2.3.2 Describe products 2.3.2 Product description

2.3.2.1 A full description of the product shall 2.3.2.1 A full description of the product shall
be documented and maintained and be documented and maintained and
shall contain all relevant information on shall contain all relevant information on
product safety, which includes, at a product safety, which includes at
minimum: minimum:
• composition • composition
• physical, organoleptic, chemical and • physical, organoleptic, chemical and
Basic
microbiological characteristics microbiological characteristics
• legal requirements for the food • legal requirements for the food
safety of the product safety of the product
• methods of treatment, packaging, • methods of treatment, packaging,
durability (shelf life) durability (shelf life)
• conditions for storage, method of • conditions for storage, method of
transport and distribution. transport and distribution.
2.3.3 Identify intended use and users of the 2.3.3 Identify intended use and users of the
product product
2.3.3.1 The intended use of the product shall 2.3.3.1 The intended use of the product shall
be described in relation to the expected be described in relation to the expected
Basic
use of the product by the end use of the product by the end
consumer, taking vulnerable groups of consumer, taking vulnerable groups of
consumers into account. consumers into account.
2.3.4 Construct flow diagram 2.3.4 Construct flow diagram
2.3.4.1 A flow diagram shall be documented 2.3.4.1 A flow diagram shall be documented
and maintained for each product, or (B) and maintained for each product, or
product group, and for all variations of product group, and for all variations of
Basic
the processes and sub-processes the processes and sub-processes

(including rework and reprocessing). (including rework and reprocessing). It
The flow diagram shall identify every shall be dated, and updated, in the
step and each control measure defined event of any changes.
for CCP and other control measures. It
2.3.4.1 The documented flow diagram shall
Intermediate
shall be dated, and in the event of any

(I) identify every step and each control
changes, shall be updated.
 measure defined for a CCP.
2.3.5 On-site confirmation of the flow 2.3.5 On-site confirmation of the flow
diagram diagram
2.3.5.1 Representatives of the HACCP team 2.3.5.1 Representatives of the HACCP team
Intermediate
shall verify the flow diagram, through shall verify the flow diagram through
on-site verifications, at all operation on-site verifications at all operation
stages and shifts. Where appropriate, stages and shifts. Where appropriate,
amendments to the diagram shall be amendments to the diagram shall be
made. made.

Level
2.3.6 Conduct a hazard analysis for each 2.3.6 Conduct a hazard analysis for each
step step
2.3.6.1 A hazard analysis shall be conducted 2.3.6.1 Food Safety hazards shall be identified,
Basic
for all possible and expected (B) documented and controlled through
physical, chemical (including radio- effective practices and measures.
logical and allergens) and biological
2.3.6.1 A hazard analysis shall be conducted for
hazards. The analysis shall also
(I) all possible and expected physical,
include hazards linked to materials in
 chemical (including radiological and
contact with food, packaging
allergens) and biological hazards. The
materials as well as hazards related
analysis shall also include hazards
to the work environment. The hazard
linked to materials in contact with food,
Intermediate
analysis shall consider the likely
packaging materials as well as hazards
occurrence of hazards and the
related to the work environment. The
severity of their adverse health
hazard analysis shall consider the likely
effects.
occurrence of hazards and the severity
Consideration shall be given to the
of their adverse health effects.
specific control measures that shall
Consideration shall be given to the
be applied to control each significant
specific control measures that shall be
hazard.
applied to control each significant
hazard.
2.3.7 Determine critical control points and 2.3.7 Determining critical control points and
other control measures other control measures
2.3.7.1 Determining whether the step at which 2.3.7.1 Determining whether the step at which
Intermediate
a control measure is applied is a CCP in a control measure is applied is a CCP in

the HACCP system shall be facilitated by the HACCP plan shall be facilitated by
using a decision tree or other tool(s), the application of a decision tree or
which demonstrates a logical reasoned other tool(s), which demonstrates a
approach. logical reasoned approach.
2.3.8 Establish validated critical limits for 2.3.8 Establish validated critical limits for
each CCP each CCP
2.3.8.1* For each CCP, critical limits shall be 2.3.8.1 For each CCP, critical limits shall be
Intermediate
defined and validated to identify when defined and validated to identify when
a process is out of control. a process is out of control.

Level
2.3.9 Establish a monitoring system for each 2.3.9 Establish a monitoring system for each
CCP CCP
2.3.9.1 KO N° 2: Specific monitoring proce- 2.3.9.1* Specific monitoring procedures in terms
KO* dures in terms of method, frequency of of method, frequency of measurement
measurement or observation and or observation and recording of results,
Intermediate
recording of results, shall be docu- shall be documented, implemented and
mented, implemented and maintained maintained for each CCP to detect any
for each CCP to detect any loss of loss of control at that CCP. Each defined
control at that CCP. Each defined CCP CCP shall be under control. Evidence of
shall be under control. Monitoring and monitoring and control of each CCP
control of each CCP shall be demon- shall be demonstrated in the records.
strated by records.
2.3.9.2 Records of CCP monitoring shall be 2.3.9.2 Records of CCP monitoring shall be
Intermediate
verified by a responsible person within verified by a responsible person within
the company and maintained for a the company and maintained for a
relevant period. relevant period.
2.3.9.3 The operative personnel in charge of 2.3.9.3 The operative personnel in charge of
Intermediate
the monitoring of control measures the monitoring of control measures

defined for CCPs and other control defined for CCPs and other control
measures shall have received specific measures shall have received specific
training/instruction. training/instruction.
2.3.9.4 Control measures, other than those 2.3.9.4 Control measures, other than those
Intermediate
defined for CCPs, shall be monitored, defined for CCPs, shall be monitored,
recorded and controlled by measurable recorded and controlled by measurable
or observable criteria. or observable criteria.
2.3.10 Establish corrective actions 2.3.10 Establish corrective actions

2.3.10.1 In the event that the monitoring 2.3.10.1 In the event that the monitoring
indicates that a particular control indicates that a particular control
measure defined for a CCP or any other measure defined for a CCP or other
Intermediate
control measure is not under control, control measure is not under control,
corrective actions shall be documented corrective actions shall be documented
and implemented. Such corrective and implemented. Such corrective
actions shall also take any action actions shall also take any action
relating to non-conforming products relating to non-conforming products
into account and identify the root cause into account and identify the root cause
for the loss of control of CCPs. for the loss of control of CCPs.

Level
2.3.11 Validate the HACCP plan and establish 2.3.11 Validate the HACCP plan and establish
verification procedures verification procedures
2.3.11.1 Procedures of validation, including 2.3.11.1 Procedures for validation, including
revalidation after any modification that revalidation after any modification that
Intermediate
can impact food safety, shall be docu- can impact food safety have taken
mented, implemented and maintained place, shall be documented, imple-
to ensure that the HACCP plan is mented and maintained to ensure that
suitable to effectively control the the HACCP plan is suitable to effectively
identified hazards. control the identified hazards.
2.3.11.2 Procedures of verification shall be 2.3.11.2 Verification procedures shall be docu-
* documented, implemented and main- mented, implemented and maintained
tained to confirm that the HACCP plan to confirm that the HACCP plan is
is working correctly. Verification activi- working correctly.
ties of the HACCP plan for example: Verification activities of the HACCP plan
• internal audits include, for example:
• testing • internal audits
Intermediate
• sampling • testing
• deviations and non-conformities • sampling
• complaints. • deviations and non-conformities
shall be performed at least once within • complaints
a 12-month period or whenever signifi- shall be performed at least once within
cant changes occur. a 12-month period or whenever signifi-
The results of this verification shall be cant changes occur.
recorded and incorporated into the The results of this verification shall be
HACCP plan. recorded and when needed, incorpo-
rated into the HACCP plan.
2.3.12 Establish documentation and record 2.3.12 Establish documentation and record
keeping keeping
2.3.12.1 Documents and records related to the 2.3.12.1 Documentation and records related to
HACCP plan for example: the HACCP plan, for example:
• hazard analysis • hazard analysis
• determination of control measures • determination of control measures
measures measures
• determination of critical limits • determination of critical limits
Intermediate
• processes, • processes
• procedures • procedures
• outcome of control measures • outcome of control measures
measure monitoring activities measures monitoring activities
• training records of the personnel in • training records of the personnel in
charge of the CCP monitoring charge of the CCP monitoring
• observed deviations and non-con- • observed deviations and non-con-
formities and implemented correc- formities and implemented correc-
tive actions shall be available. tive actions shall be available.

Level
3 Resource Management 3 Resource Management

3.1 Human resources 3.1 Human resources
3.1.1 All personnel performing work that 3.1.1 All personnel performing work that
affects product safety, quality, legality affects product safety, quality and
and authenticity shall have the legality shall have the required compe-
Basic
required competence, appropriate to tence appropriate to their role as a
their role, as a result of education, work result of education, work experience
experience and/or training. and/or training.
3.1.2 The responsibilities, competencies and 3.1.2 The responsibilities, competencies and
Intermediate
job descriptions for all job titles with an job descriptions for all job titles, with an
impact on food safety and product impact on food safety and product
quality shall be documented, imple- quality, shall be documented, imple-
mented and maintained. Assignment mented and maintained.
of key roles shall be defined.
3.2 Personal hygiene 3.2 Personal hygiene
3.2.1* Risk-based requirements relating to 3.2.1 Requirements related to personal
personal hygiene shall be documented, (B) hygiene shall be documented, imple-
implemented and maintained and shall mented and maintained and shall
include, at a minimum, the following include a minimum of the following
areas: areas:
• hair and beards • hair and beards
• protective clothing (including their • protective clothing (including
conditions of use in staff facilities) conditions of use in staff facilities)
• hand washing, disinfection and • hand washing, disinfection and
hygiene hygiene
• eating, drinking, smoking/vaping or • eating, drinking, smoking/ vaping or
Basic
other use of tobacco other use of tobacco

• actions to be taken in case of cuts or • actions to be taken in case of cuts or
skin abrasions skin abrasions
• fingernails, jewellery, false nails/ • fingernails, jewellery, false nails/
eyelashes and personal belongings eyelashes and personal belongings
(including medicines) (including medicine)
• notification of infectious diseases • notification of infectious diseases
and conditions impacting food and conditions impacting food
safety via a medical screening safety via a medical screening
procedure. procedure.
Personal hygiene rules shall be
compliant with legal requirements.
3.2.1 (I) Requirements relating to personal
Intermediate
 hygiene shall be risk-based defined.

Level
3.2.2 KO N° 3: The requirements for personal 3.2.2 The requirements for personal hygiene
KO* hygiene shall be understood and shall be understood and applied by all
Basic
applied by all relevant personnel, relevant personnel, contractors and
contractors and visitors. visitors.
3.2.3 Compliance with personal hygiene 3.2.3 Compliance with personal hygiene
requirements shall be monitored with a requirements shall be monitored
Basic
frequency based on risk, but at least regularly.
once within a 3-month period.
3.2.4 A risk-based program shall be imple- Introduced in a general sense through
mented and maintained to control the requirement 3.2.3 in IFS Global Markets
effectiveness of hand hygiene. Food version 3.
Requirement more specific in IFS Food.

3.2.5 Visible jewellery (including piercing)
and watches shall not be worn. Any
exceptions shall have been comprehen-
sively evaluated based on risks and shall
be effectively managed.
3.2.6 Cuts and skin abrasions shall be
covered with a plaster/bandage that
shall not pose contamination risks.
Plaster/ bandage shall be waterproof Introduced in a general sense through
and coloured different from the product requirement 3.2.1 in IFS Global Markets
colour. Food version 3. Specifically in interme-
Where appropriate: diate level requirement, it relies on a
• plasters/bandages shall contain a risk-based implementation.
metal strip
• single use gloves shall be worn. Thus, the requirement is more specific in
3.2.7 In work areas where wearing headgear IFS Food.
and/or beard snood (coverings) is
required, the hair shall be covered
completely to prevent product
contamination.
3.2.8* Usage rules shall be implemented for
work areas/activities where it is required
to wear gloves (coloured differently
from the product colour).
3.2.9 Adequate protective clothing shall be 3.2.4 Adequate protective clothing shall be
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provided in sufficient quantity for each provided in sufficient quantity for each
employee. employee.

Level
3.2.10 All protective clothing shall be thor- Requirement not covered by IFS Global
oughly and regularly laundered Markets Food v3.
in-house, by approved contractors or by
employees. This decision shall be Note: in IFS Global Markets Food version
documented and based on risks. 3, protective clothing laundering rules are
Requirements related to laundry shall addressed only through baseline elements
ensure, a minimum of the following: in requirement 3.2.4.
• sufficient segregation between dirty
and clean clothing at all times
• laundering conditions on water
temperature and detergent dosage
• avoidance of contamination until
use.
The effectiveness of the laundering
shall be monitored.
3.2.11 In case of any health issue or infectious 3.2.5 In case of any health issue or infectious
disease that may have an impact on disease that may have an impact on
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food safety, actions shall be taken to food safety, actions shall be taken in
minimise contamination risks. order to minimise contamination risks.
3.3 Training and instruction 3.3 Training and instruction
3.3.1* Documented training and/or instruc- 3.3.1 Trainings and/or instruction activities
tion programs shall be implemented (B) shall be implemented with respect to
with respect to the product and process the product and process requirements
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requirements and the training needs of and the training needs of the
the employees, based on their job, and employees, based on their job.
shall include:
• training contents 3.3.1 (I) Documented training and/or instruc-
• training frequency  tion programs shall be implemented
• employee task and include:
Intermediate
• languages • training contents

• qualified trainer/tutor • training frequency
• evaluation of training effectiveness. • employee’s task
• languages
• qualified trainer/tutor
• training effectiveness.

Level
3.3.2* The documented training and/or 3.3.2 Training and/or instruction shall apply
instruction programs shall apply to all to all personnel, including seasonal and
personnel, including seasonal and temporary workers and employees from
temporary workers and employees from external companies, employed in the
external companies, employed in the respective work area. Upon employ-
respective work area. Upon employ- ment, and before commencing work,
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ment, and before commencing work, they shall be trained/instructed.
they shall be trained/instructed in
accordance with the documented Note: documented program reflects the
training/instruction programs. character of more detailed documenta-
tion, which is expected at intermediate
level.
3.3.3 Records of all training/instruction 3.3.3 Records of all training/ instruction
events shall be available, stating: events shall be available, stating:
• list of participants (including their • list of participants (including their
signature) signature)
Intermediate
• date • date
• duration • duration
• contents of training • contents of training
• name of trainer/tutor. • name of trainer/tutor.
A procedure or program shall be docu- A procedure or program shall be docu-
mented, implemented and maintained mented, implemented and maintained,
to prove the effectiveness of the to prove the effectiveness of the
training and/or instruction programs. training and/or instruction programs.
3.3.4 The contents of training and/or instruc- 3.3.4 The contents of training and/ or instruc-
tion shall be reviewed and updated tion shall be reviewed and updated
when necessary. Special consideration when necessary.
shall be given to these specific issues
at minimum: Note: requirement more specific in IFS
• food safety Food while some elements are addressed
Intermediate
• product authenticity, including in a general sense in IFS Global Markets

food fraud Food version 3 at the guidance (e.g.
• product quality feedback).
• food defence
• food related legal requirements
• product/process modifications
• feedback from the previous docu-
mented training/instruction
programs.
3.4 Staff Facilities 3.4 Staff Facilities
3.4.1* Adequate staff facilities shall be 3.4.1 Adequate staff facilities shall be
provided and shall be proportional in provided, and shall be proportional in
size, equipped for the number of size, equipped for the number of
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personnel, and designed and controlled personnel, designed and controlled to

to minimise food safety risks. Such minimise food safety risks. Such facili-
facilities shall be maintained in a way to ties shall be maintained in a way to
prevent contamination. prevent contamination.

Level
3.4.2 Product contamination risks by food 3.4.2 Product contamination risks by food
and drink and/or foreign materials shall and drink and/or foreign materials shall
be minimised. Consideration shall be be minimised. Consideration shall be
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given to food and drink from vending given to food and drink from vending
machines, canteen and/or brought to machines, canteen and/or brought to
work by personnel. work by personnel.
3.4.3 Changing rooms shall be located to 3.4.3 Changing rooms shall be located to
allow direct access to the areas where allow direct access to the areas where
unpacked food products are handled. unpacked products are handled. When
When infrastructure does not allow it, infrastructure does not allow it, alterna-
alternative measures shall be imple- tive measures shall be implemented
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mented and maintained to minimise and maintained to minimise product
product contamination risks. Outdoor contamination risks. Outdoor clothing
clothing and protective clothing shall and protective clothing shall be stored
be stored separately unless alternative separately unless alternative measures
measures are implemented and main- are implemented and maintained to
tained to prevent contamination risks. prevent contamination risks.
3.4.4 Toilets shall neither have direct access 3.4.4 Toilets shall neither have direct access
nor pose contamination risks to areas nor pose contamination risks to an area
where products are handled. Toilets where products are handled. Toilets
shall be equipped with adequate hand shall be equipped with adequate hand
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washing facilities. The facilities shall washing facilities. The facilities shall
have adequate natural or mechanical have adequate natural or mechanical
ventilation. Mechanical airflow from a ventilation. Mechanical airflow from a
contaminated area to a clean area shall contaminated area to a clean area shall
be avoided. be avoided.
3.4.5* Hand hygiene facilities shall be 3.4.5 Hand hygiene facilities shall be
provided and shall address, at a provided and shall address, a minimum
minimum: of:
• adequate number of wash basins • adequate number of wash basins
• suitably located at access points to • suitably located at access points to
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and/or within production areas and/or within production areas

• designated for cleaning hands only. • designated for cleaning hands only.
The necessity of similar equipment
in further areas (e.g. packing area)
shall be based on risks.
3.4.6 Hand hygiene facilities shall provide: 3.4.6 Hand hygiene facilities shall provide:
• running potable water at an • running potable water (or water
adequate temperature that poses no risk of contamination
• adequate cleaning and disinfection according to applicable legal
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equipment requirements), at an adequate

• adequate means for hand drying. temperature
• adequate cleaning and disinfection
equipment
• adequate means for hand drying.

Level
3.4.7 Where the processes require a higher 3.4.7 Where the processes require a higher
hygiene control, the hand washing hygiene control, the hand washing
equipment shall provide in addition: equipment shall in addition provide:
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• hand contact-free fittings • hand contact-free fittings
• hand disinfection • hand disinfection
• waste container with hand contact- • waste container with hand contact-
free opening. free opening.
3.4.8 Where needed, cleaning and disinfec- 3.4.8 Where needed, cleaning and disinfec-
tion facilities shall be available and used tion facilities shall be available and used
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for boots, shoes and further protective for boots, shoes and further protective
clothing. clothing.
4 Operational processes 4 Operational processes
4.1 Customer focus and contract 4.1 Customer focus and contract
agreement agreement
4.1.1 A procedure shall be implemented and
maintained to identify fundamental
needs and expectations of customers. Requirement not covered by IFS Global
The feedback from this process shall be Markets Food v3.
used as input for the company’s contin-
uous improvement.
4.1.2 All requirements related to food safety 4.1.1 All requirements related to food safety
and product quality, within the and product quality, within the
customer agreement and any revision customer agreements and any revision
Basic
of these clauses, shall be communicated of these clauses, shall be communicated

to, and implemented by each relevant to and implemented by each relevant
department. department or responsible staff.
4.1.3 KO N° 4: Where there are customer 4.1.2* Customer agreements related to the
KO* agreements related to: following shall be complied with:
• product recipe (including raw • product recipe (including raw
materials characteristics) materials characteristics)
• process • process
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• technological requirements • technological requirements

• testing and monitoring plan • testing and monitoring plans
• packaging • packaging
• labelling • labelling
these shall be complied with.
4.1.4 In accordance with customer require- 4.1.3 In accordance with customer require-
ments, the senior management shall ments, the senior management (or
inform their affected customers, as soon designated authorized person) shall
as possible, of any issue related to inform their affected customers of any
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product safety or legality, including issue related to product safety or

deviations and non-conformities identi- legality, including deviations and
fied by competent authorities. non-conformities identified by
competent authorities, as soon as
possible.

Level
4.2 Specification and Formulas 4.2 Specification and formulas

4.2.1 Specifications 4.2.1 Specifications
4.2.1.1* Specifications shall be documented and 4.2.1.1* Specifications for all finished products
implemented for all finished products. shall be documented and implemented.
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They shall be up to date, unambiguous They shall be up-to-date, unambiguous
and in compliance with legal and and in compliance with legal and
customer requirements. customer requirements.
4.2.1.2 A procedure to control the creation, 4.2.1.2 A process to control the creation,
approval and amendment of specifica- (B) approval and amendment of specifica-
tions shall be documented, imple- tions shall be implemented and main-
mented and maintained and shall tained and shall include the acceptance
include, where required, the acceptance of the customer(s), where required.
of the customer(s). Where required by Where required by customers, product
customers, product specifications shall specifications shall be formally agreed.
be formally agreed. This process shall include the update of
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This procedure shall include the update finished product specifications in case
of finished product specifications in of any modification related to:
case of any modification related to: • raw materials
• raw materials • formulas/recipes
• formulas/recipes • processes which impact the finished
• processes which impact the finished products
products • packaging materials which impact
• packaging materials which impact the finished products.
the finished products.
4.2.1.2 A procedure controlling the creation,
Intermediate
(I) approval, update and amendment of

 specifications shall be documented.
4.2.1.3 KO N° 5: Specifications shall be docu- 4.2.1.3* Specifications shall be documented and

KO* mented and implemented for all raw implemented for all raw materials
materials (ingredients, additives, (ingredients, additives, packaging
packaging materials, rework). materials, rework).
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Specifications shall be up to date, Specifications shall be up-to-date,

unambiguous and in compliance with unambiguous and in compliance with
legal requirements and, if defined, with legal requirements and, if defined, with
customer requirements. customer requirements.
4.2.1.4 Specifications and/or their contents 4.2.1.4 Specifications and/or their contents
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shall be available on site for all relevant shall be available on site for all relevant
personnel. personnel.
4.2.1.5* Where products are requested to be 4.2.1.5 Where products are requested to be
Intermediate
labelled and/ or promoted with a claim labelled and/or promoted with a claim,
or where certain methods of treatment or where certain methods of treatment
or production are excluded, measures or production are excluded, measures
shall be implemented to demonstrate shall be implemented to demonstrate
compliance with such a statement. compliance with such statement.

Level
4.2.2 Formulas/recipes
4.2.2.1 Recipes and formulas shall be up-to-
date, valid and in line with specifica-
tions, and available on site to the
relevant personnel.
Basic
Note: in IFS Food version 8, this require-
ment is addressed in specification
requirements.
4.3 Product development/Product modifi- 4.3 Product development / product
cation/Modification of production modification / modification of produc-
processes tion processes
4.3.1 A procedure for the development or Requirement not covered by IFS Global
modification of products and/or Markets Food v3.
processes shall be documented, imple-
mented and maintained and shall Note: in IFS Global Markets Food version
include, at a minimum, a hazard 3, the development or modification of
analysis and assessment of associated products and/or processes with an impact
risks. on food safety is addressed through food
safety hazard controls and HACCP
requirements.
4.3.2* The procedure shall ensure that 4.3.1 A process shall be implemented and
labelling complies with current legisla- maintained to ensure that labelling
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tion of the destination country/ies and complies with current legislation in the
customer requirements. destination country/ies and customer
requirements.
4.3.3* The development and/or modification
process shall result in specifications Requirement not covered by IFS Global
about formulation, rework, packaging Markets Food v3.
materials, manufacturing processes and
comply with food safety, product Note: in IFS Global Markets Food version
quality, legality, authenticity and 3, the development or modification of
customer requirements. This includes products and/or processes related to
factory trials, product testing and specifications and compliance is in
process monitoring. The progress and general inherent to specification
results of product development/modifi- requirements.
cation shall be recorded.

Level
4.3.4 Shelf life tests or appropriate validation 4.3.2 Shelf-life tests, studies or appropriate
through microbiological, chemical and validation through microbiological,
organoleptic evaluation shall be carried chemical and organoleptic evaluation,
out and consideration shall be given to shall be carried out and consideration
product formulation, packaging, manu- shall be given to product formulation,
facturing and declared conditions. The packaging, manufacturing and declared
shelf life shall be defined in accordance conditions. The shelf life shall be
Basic
with this evaluation. defined in accordance with this evalua-
tion and customer and legal
requirements.
Note: different possibilities for demon-

strating shelf-life based on the nature of
the program are addressed in the
guidance column.
4.3.5 Recommendations for preparation and/
or instructions for use of food products
Requirement not covered by IFS Global
related to food safety and/or product
Markets Food v3.
quality shall be validated and
documented.
4.3.6 Nutritional information or claims which
are declared on labelling shall be
validated through studies and/or tests,
Markets Food v3.
throughout the shelf life of the
products.

Level
4.4 Purchasing 4.4 Purchasing

4.4.1* A procedure for the sourcing of raw 4.4.1* The company shall set written contrac-
materials, semi-finished products and tual or service agreements and control
packaging materials and the approval purchasing, services and outsourced
and monitoring of suppliers (internal processes.
and external) shall be documented, It shall be ensured that all of the
implemented and maintained. following with an impact on food safety
This procedure shall contain, at a and product quality, will conform to
minimum: defined and agreed requirements and
• raw materials and/ or suppliers’ risks specifications:
• required performance standards • all externally sourced raw materials,
(e.g., certification, origin, etc.) semi-finished products, packaging
Basic
• exceptional situations (e.g. materials
emergency purchase) • services
and, based on risks, additional criteria, • outsourced processes
for example:
• audits performed by an experienced Note: IFS Global Markets Food version 3
and competent person addresses baseline implementation at
• testing results basic level in 4.4.1. It covers purchasing
• supplier reliability agreements and essential controls and in
• complaints addition addresses baseline management
• supplier questionnaire. of partly outsourced processes for
companies being assessed at basic level.
4.4.2 A procedure for the sourcing of raw
materials, semi-finished products and
packaging materials and the approval
and monitoring of suppliers (internal
and external) shall be documented,
implemented and maintained. This
procedure shall contain a minimum of
the following:
• raw materials and/or supplier risks
Intermediate
• required standards (e.g., certifica-

tion, origin, etc.)
• exceptional situations (e.g.
emergency purchase)
and, based on risks, additional criteria,
for example:
• audits/assessments performed by an
experienced and competent person
• testing results
• supplier reliability
• complaints
• supplier questionnaire.

Level
4.4.2 The purchased materials, shall be 4.4.3 The purchased materials shall be
Intermediate
assessed, based on risks and suppliers’ assessed, based on risks and suppliers’
status, for food safety, product quality, status, for food safety, product quality,
legality and authenticity. The results legality, and authenticity. The results
shall be the basis for the testing and shall be the basis for testing and moni-
monitoring plans. toring plans.
4.4.3* The purchasing services, which have, on 4.4.4 The purchasing services, which have
based risks, an impact on food safety been shown to have, based on risks, an
and product quality, shall be evaluated impact on food safety and product
to ensure they comply with defined quality shall be evaluated to ensure
Intermediate
requirements. This shall take into they comply with defined requirements.
account, at a minimum: This shall take into account a minimum
• the service requirements of the following:
• the supplier’s status (according to its • the service requirements
assessment) • the supplier’s status (according to its
• the impact of the service on the assessment)
finished products. • the impact of the service on the
finished product.
4.4.4* Where a part of the product processing 4.4.5 Where a part of the product processing
and/or primary packing and/or labelling and/or primary packing and/or labelling
is outsourced, this shall be documented is outsourced, this shall be documented
in the food safety and quality manage- in the food safety and quality manage-
ment system and such processes shall ment procedures and such processes
Intermediate
be controlled to guarantee that food shall be controlled to guarantee that

safety, product quality, legality and food safety, product quality, legality and
authenticity are not compromised. authenticity are not compromised.
Control of such outsourced processes Control of such outsourced processes
shall be identified and documented. shall be identified and documented.
When required by the customer, there There shall be evidence that customers
shall be evidence that they have been have been informed and have agreed to
informed and have agreed to such such outsourced process.
outsourced process.
4.4.5 An agreement shall be documented
Introduced in a general sense in the basic
and implemented, covering the
level of requirement 4.4.1 in IFS Global
outsourced processes and describing
Markets Food version 3.
any arrangements made in connection
with it, including in-process controls,
testing and monitoring plan.

Level
4.4.6 Suppliers of the outsourced processes

shall be approved through:
• certification against IFS Food or Requirement not covered by IFS Global
other GFSI recognised food safety Markets Food v3.
certification standard or
• documented supplier audit,
performed by an experienced and Note: Introduced in a general sense in the
competent person, which shall basic level of requirement 4.4.2 in IFS
include, at a minimum, require- Global Markets Food version 3.
ments for food safety, product
quality, legality and authenticity.
4.4.7 The sourcing of materials and supplier 4.4.6 The sourcing of materials and supplier
assessments shall be reviewed at least assessments shall be reviewed
once within a 12-month period or Intermediate regularly and the review shall be
whenever significant changes occur. risk-based. Records of the reviews and
Records of the reviews and the conse- the consequential actions of assess-
quential actions of the assessment shall ment shall be documented.
be documented.
4.5 Product packaging 4.5 Product packaging
4.5.1* Based on risks and intended use, key 4.5.3 Based on risks and intended use, key
parameters for the packaging materials parameters for the packaging materials
shall be defined in detailed specifica- shall be defined in detailed specifica-
tions complying with the current tions complying with the current
relevant legislation and other relevant relevant legislation and other relevant
hazards or risks. hazards or risks.
Intermediate
Suitability of the food contact Based on the set parameters, the

packaging materials and existence of suitability of the food contact
functional barrier shall be validated for packaging materials shall be monitored
each relevant product. and demonstrated by test/ analysis, for
It shall be monitored and demonstrated example:
by test/analysis, for example: • organoleptic tests
• organoleptic tests • storage tests
• storage tests • chemical analyses
• chemical analyses • migration test results.
• migration test results.

Level
4.5.2 For all packaging materials which could 4.5.1 Where required by regulation, for all
have an impact on products, declara- packaging materials which could have
tions of compliance, which attest an impact on products, declarations of
compliance with legal requirements compliance which attest compliance
shall be documented. In the event that with legal requirements shall be docu-
no specific legal requirements are mented. Otherwise, evidence shall be
applicable, evidence shall be main- maintained to ensure packaging
tained to ensure that packaging materials continuously comply with
materials are suitable for use. This respective regulations of destination
Basic
applies for packaging materials which countries and/or are suitable for use.
could have an influence on raw This applies to packaging materials
materials, semi-finished and finished which could have an influence on raw
products. materials, semi-finished and finished
products.
Note: The wording of the IFS Global

Markets Food version 3 requirement was
adapted according to the nature of the
program.
4.5.3 Used packaging and labelling shall 4.5.2 Used packaging and labelling shall
correspond to the product being correspond to the product being
packed and shall comply with agreed packed and shall comply with agreed
customer product specifications. customer product specifications.
Basic
Labelling information shall be legible Labelling information shall be legible

and indelible. This shall be monitored and indelible. This shall be monitored
and documented at least at the start regularly and recorded.
and end of a production run as well as
at every product changeover.
4.6 Factory location 4.6 Factory location
4.6.1* Potential adverse impact on food safety 4.6.1 Potential adverse impact on food safety
and/or product quality from the factory and/or product quality from the factory
environment (e.g. ground, air) shall be environment (e.g. ground, air) shall be
investigated. Where risks have been investigated. Where risks have been
identified (e.g. extremely dusty air, identified (e.g. extremely dusty air,
Basic
strong smells), measures shall be strong smells), measures shall be

documented, implemented and implemented, recorded and regularly
reviewed for effectiveness at least once reviewed for effectiveness.
within a 12-month period or whenever
significant changes occur.
4.7 Factory exterior 4.7 Factory exterior
4.7.1 All external areas of the factory shall be 4.7.1 All external areas of the factory shall be
clean, tidy, designed and maintained in clean, tidy, designed and maintained in
a way to prevent contamination. Where a way to prevent contamination. Where
Basic
natural drainage is inadequate, a natural drainage is inadequate, an

suitable drainage system shall be adequate drainage system shall be
installed. installed.

Level
4.7.2 Outdoor storage shall be kept to a 4.7.2 Outdoor storage shall be kept to a
minimum. Where goods are stored minimum. Where goods are stored
Basic
outside, it shall be ensured that there outside, it shall be ensured that there
are no contamination risks or adverse are no contamination risks or adverse
effects on food safety and quality. effects on food safety and quality.
4.8 Plant layout and process flow 4.8 Plant layout and process flow
4.8.1 A site plan covering all buildings docu- 4.8.1 A site plan(s) covering all buildings shall
mented and maintained and shall be documented and maintained, and
describe, at a minimum, the process describe the process flow of the
flow of: following, at minimum:
• finished products • finished products
• semi-finished products, including • semi-finished products, including
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rework rework
• packaging materials • packaging materials
• raw materials • raw materials
• personnel • personnel
• waste • waste
• water. • water.
4.8.2* The process flow, from receipt of goods 4.8.2 The process flow, from receipt of goods
to dispatch, shall be implemented and to dispatch, shall be implemented,
maintained, reviewed and where maintained, reviewed and where
necessary, modified to ensure that the necessary, modified to ensure that the
microbiological, chemical and physical microbiological, chemical and physical
Basic
contamination risks of raw materials, contamination risks of raw materials,

packaging materials, semi-finished and packaging materials, semi-finished and
finished products are avoided. The finished products are avoided. The
cross-contamination risks shall be cross-contamination risks shall be
minimised through effective measures. minimised through the implementation
of effective measures.
4.8.3 In the case where areas sensitive to Introduced a general sense in 4.8.1, 4.8.2
microbiological, chemical and physical and food safety hazards control require-
risks have been identified, they shall be ments in IFS Global Markets Food version
designed and operated to ensure 3.
product safety is not compromised.
Requirement is more specific in IFS Food.
4.8.4 Laboratory facilities and in-process Introduced in a general sense in 4.8.1,
controls shall not affect product safety. 4.8.2, 5.5.1 and in food safety hazard
control requirements in IFS Global

Level
4.9 Production and storage premises 4.9 Production and storage premises
4.9.1 Constructional requirements 4.9.1 Constructional requirements
4.9.1.1* Premises where food products are 4.9.1.1 Premises where food products are
prepared, treated, processed and stored prepared, treated, processed and stored
Basic
shall be designed, constructed and shall be designed, constructed and
maintained to ensure food safety. maintained to ensure food safety.
4.9.2 Walls 4.9.2 Walls
4.9.2.1 Walls shall be designed and constructed 4.9.2.1 Walls shall be designed and constructed
to meet production requirements in a to meet production requirements in a
way to prevent contamination, reduce way to prevent contamination, reduce
Basic
condensation and mould growth, condensation and mould growth,
facilitate cleaning and if necessary, facilitate cleaning, and if necessary,
disinfection. disinfection.
4.9.2.2 The surfaces of walls shall be main- 4.9.2.2 The surfaces of walls shall be main-
tained in a way to prevent contamina- tained in a way to prevent contamina-
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tion and easy to clean; they shall be tion and be easy to clean; they shall be
impervious and wear-resistant to impervious and wear-resistant to
minimise product contamination risks. minimise product contamination risks.
4.9.2.3 The junctions between walls, floors and 4.9.2.3 The junctions between walls, floors and
Basic
ceilings shall be designed to facilitate ceilings shall be designed to facilitate

cleaning and if necessary, disinfection. cleaning and if necessary, disinfection.
4.9.3 Floors 4.9.3 Floors
4.9.3.1 Floor covering shall be designed and 4.9.3.1 Floor covering shall be designed and
constructed to meet production constructed to meet production
requirements and be maintained in a requirements and be maintained in a
way to prevent contamination and way to prevent contamination and
Basic
facilitate cleaning and if necessary, facilitate cleaning and if necessary,

disinfection. disinfection. Surfaces shall be imper-
Surfaces shall be impervious and vious and wear-resistant.
wear-resistant.
4.9.3.2 The hygienic disposal of water and 4.9.3.2 The hygienic disposal of water and
other liquids shall be ensured. Drainage other liquids shall be ensured. Drainage
systems shall be designed, constructed systems shall be designed, constructed
and maintained in a way to minimise and maintained in a way to minimise
Basic
product contamination risks (e.g. entry product contamination risks (e.g. entry
of pests, areas sensitive to transmission of pests, areas sensitive to transmission
of odour or contaminants) and shall be of odour or contaminants) and shall be
easy to clean. easy to clean.
4.9.3.3 In food handling areas, machinery and 4.9.3.3 In food handling areas, machinery and
piping shall be arranged to allow waste piping shall be arranged to allow waste
water, if possible, to flow directly into a water to flow, if possible, directly into a
Basic
drain. Water and other liquids shall drain. Water or other liquids shall reach
reach drainage using appropriate drainage using appropriate measures
measures without difficulty. Stagnation without difficulty. Stagnation of
of puddles shall be avoided. puddles shall be avoided.
Level
4.9.4 Ceilings/overheads 4.9.4 Ceilings/overheads

4.9.4.1 Ceilings (or, where no ceilings exist, the 4.9.4.1 Ceilings (or, where no ceilings exist, the
inside of roofs) and overhead fixtures inside of roofs) and overhead fixtures
(including piping, cableway, lamps, etc.) (including piping, cableway, lamps etc.)
shall be designed, constructed and shall be designed, constructed and
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maintained to minimise the accumula- maintained to minimise the accumula-
tion of dirt and condensation and shall tion of dirt and condensation and shall
not pose any physical and/or microbio- not pose any physical and/or microbio-
logical contamination risks. logical contamination risks.
4.9.4.2 Where false ceilings are used, access to 4.9.4.2 Where false ceilings are used, access to
the vacant area shall be provided to the vacant area shall be provided in
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facilitate cleaning, maintenance and order to facilitate cleaning, mainte-
inspection for pest control. nance and inspections for pest control.
4.9.5 Windows and other openings 4.9.5 Windows and other openings
4.9.5.1 Windows and other openings shall be 4.9.5.1 Windows and other openings shall be
designed and constructed to avoid the designed and constructed to avoid the
Basic
accumulation of dirt and shall be accumulation of dirt and shall be

maintained in a way to prevent maintained in a way to prevent
contamination. contamination.
4.9.5.2 Where there are contamination risks, 4.9.5.2 Where there are contamination risks,
Basic
windows and roof glazing shall remain windows and roof glazing shall remain
closed and fixed during production. closed and fixed during production.
4.9.5.3 Where windows and roof glazing are 4.9.5.3 Where windows and roof glazing are
designed to be opened for ventilation designed to be opened for ventilation
Basic
purposes, they shall be fitted with easy purposes, they shall be fitted with easy
to clean pest screens or other measures to clean pest screens or other measures
to avoid prevent any contamination. to prevent any contamination.
4.9.5.4 In areas where unpacked products are 4.9.5.4 In areas where unpackaged products
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handled, windows shall be protected are handled, windows shall be

against breakage. protected against breakage.
4.9.6 Doors and gates 4.9.6 Doors and gates
4.9.6.1 Doors and gates shall be maintained in 4.9.6.1 Doors and gates shall be in a way to
a way to prevent contamination and be prevent contamination and be easy to
easy to clean. They shall be designed clean. They shall be designed and
and constructed of non-absorbent constructed of non-absorbent materials
Basic
materials to avoid: to avoid:

• splintering parts • splintering parts
• flaking paint • flaking paint
• corrosion. • corrosion.
4.9.6.2 External doors and gates shall be 4.9.6.2 External doors and gates shall be
Basic
constructed to prevent the access of constructed to prevent the access of

pests. pests.

Level
4.9.6.3 Plastic strip curtains separating areas 4.9.6.3 Plastic strip curtains, separating areas
Basic
shall be maintained in a way to prevent shall be maintained in a way to prevent
contamination and be easy to clean. contamination and be easy to clean.
4.9.7 Lighting 4.9.7 Lighting
4.9.7.1 All production, storage, receipt and 4.9.7.1 All production, storage, receipt and
Basic
dispatch areas shall have adequate dispatch areas shall have adequate
levels of light. levels of light.
4.9.8 Air conditioning/Ventilation 4.9.8 Air conditioning/ventilation
4.9.8.1 Adequate natural and/or artificial 4.9.8.1 Adequate natural and/or artificial
Basic
ventilation shall be designed, ventilation shall be designed,
constructed and maintained in all areas. constructed and maintained in all areas.
4.9.8.2 If ventilation equipment is installed, 4.9.8.2 If ventilation equipment is installed,
filters and other components shall be Basic filters and other components shall be
easily accessible and monitored, easily accessible and monitored,
cleaned or replaced as necessary. cleaned or replaced, as necessary.
4.9.8.3 Air conditioning equipment and artifi- 4.9.8.3 Air conditioning equipment and artifi-
Basic
cially generated airflow shall not cially generated airflow shall not
compromise product safety and quality. compromise product safety and quality.
4.9.8.4 Dust extraction equipment shall be 4.9.8.4 Dust extraction equipment shall be
designed, constructed and maintained designed, constructed and maintained
Basic
in areas where considerable amounts of in areas where considerable amounts of

dust are generated. dust are generated.
4.9.9 Water 4.9.9 Water
4.9.9.1* Water which is used for hand washing, 4.9.9.1* Water which is used for hand washing,
cleaning and disinfection, or as an cleaning and disinfection, or as an
ingredient in the production process ingredient in the production process,
shall be of potable quality at the point shall be of potable quality or pose no
Basic
of use and supplied in sufficient risk of contamination according to

quantity. applicable legal requirements, at the
point of use and supplied in sufficient
quantity; this also applies to recycled
water, steam and ice.
4.9.9.2 The quality of water (including recycled 4.9.9.2 The quality of water (including recycled
Basic
water), steam or ice shall be monitored (B) water), steam or ice shall be monitored
following a risk-based sampling plan. following a sampling plan.
4.9.9.2 The sampling plan shall be risk-based.
Intermediate
(I)

4.9.9.3 Recycled water, which is used in the 4.9.9.3 Recycled water, which is used in the
Basic
process, shall not pose contamination process, shall not pose a contamination
risks. risk.

Level
4.9.9.4 Non-potable water shall be transported 4.9.9.4 Non-potable water shall be transported
in separate, properly marked piping. using separate, properly marked piping.
Such piping shall neither be connected Such piping shall neither be connected
Basic
to the potable water system nor allow to the potable water system, nor allow
the possibility of reflux, to prevent the possibility of reflux in order to
contamination of potable water sources prevent contamination of potable water
or factory environment. sources or factory environment.
4.9.10 Compressed air and gases
4.9.10.1 The quality of compressed air that Food safety risks from compressed air that
comes in direct contact with food or comes in direct contact with food or food
food contact materials shall be contact materials are addressed through
monitored based on risks. Compressed food safety hazards control and HACCP
air shall not pose contamination risks. requirements.
The requirement is more specific in IFS

Food.
4.9.10.2 Gases that come in direct contact with Food safety risks from gases that come in
food or food contact materials shall direct contact with food or food contact
demonstrate safety and quality for the materials are addressed through food
intended use. safety hazard control and HACCP
requirements.

Level
4.10 Cleaning and disinfection 4.10 Cleaning and disinfection

4.10.1* Risk-based cleaning and disinfection 4.10.1 Cleaning and disinfection schedules
schedules shall be validated, docu- (B) shall be validated, documented and
mented and implemented. These shall implemented. These shall specify:
specify: • objectives
• objectives • responsibilities
• responsibilities • the products used and their instruc-
• the products used and their instructions for use
tions for use • dosage of cleaning and disinfection
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• dosage of cleaning and disinfection chemicals
chemicals • the areas and timeslots for cleaning
• the areas and timeslots for cleaning and disinfection activities
and disinfection activities • cleaning and disinfection frequency
• cleaning and disinfection frequency • Cleaning In Place (CIP) criteria, if
• Cleaning In Place (CIP) criteria, if applicable
applicable • documentation requirements
• documentation requirements • hazard symbols (if necessary).
• hazard symbols (if necessary).
4.10.1 Cleaning and disinfection schedules
(I) shall be risk-based and documented.
Intermediate
4.10.2 Cleaning and disinfection activities shall 4.10.2 Cleaning and disinfection activities shall
be implemented and shall result in be implemented and shall result in
Basic
effectively cleaned premises, facilities effectively cleaned premises, facilities

and equipment. and equipment.
4.10.3 Cleaning and disinfection activities shall 4.10.3 Cleaning and disinfection activities shall
be documented and such records shall be documented and such records shall
Basic
be verified by a responsible designated be verified by a responsible designated

person in the company. person in the company.
4.10.4* Only competent personnel shall 4.10.4 Only competent personnel shall
perform cleaning and disinfection perform cleaning and disinfection
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activities. The personnel shall be trained activities. The personnel shall be trained
and retrained to carry out the cleaning and retrained to carry out the cleaning
and disinfection schedules. and disinfection schedules.
4.10.5* The intended use of cleaning and 4.10.5 The intended use of cleaning and
disinfection equipment shall be clearly disinfection equipment shall be clearly
Basic
specified. It shall be used and stored in specified. It shall be used and stored in
a way to avoid contamination. a way to avoid contamination.

Level
4.10.6 Safety Data Sheets and instructions for 4.10.6 Safety Data Sheets and instructions for
use shall be available on-site for use shall be available on-site for
cleaning and disinfection chemicals. cleaning and disinfection chemicals.
Basic
Personnel responsible for cleaning and Personnel responsible for cleaning and
disinfection activities shall be able to disinfection activities shall be able to
demonstrate their knowledge of such demonstrate their knowledge of such
instructions. instructions.
4.10.7 The effectiveness of the cleaning and 4.10.7 The effectiveness of the cleaning and
disinfection measures shall be verified. (B) disinfection measures shall be verified.
The verification shall rely on a risk- The verification shall rely on an appro-
based sampling schedule and shall priate sampling schedule, considering
consider, one or several actions, for one or several actions, such as for
Basic
example: example:
• visual inspection • visual inspection
• rapid testing • rapid testing
• analytical testing methods. • analytical testing methods
Resultant actions shall be documented. Resultant actions shall be documented.
4.10.7 The effectiveness verification shall rely
Intermediate
(I) on a risk-based sampling schedule.


4.10.8 Cleaning and disinfection schedules 4.10.8 Cleaning and disinfection schedules
shall be reviewed and modified, in the shall be reviewed and modified, in the
Basic
event that changes occur to products, event that changes occur to products,
processes or cleaning and disinfection processes or cleaning and disinfection
equipment, if necessary. equipment, if necessary.
4.10.9 Where a company hires a third-party
Introduced in a general sense in require-
service provider for cleaning and
ment 4.10.1 at basic level in IFS Global
disinfection activities in production
areas, all above-mentioned require-
ments shall be documented in the
service contract.
4.11 Waste management 4.11 Waste management
4.11.1* A waste management procedure shall 4.11.1 A waste management process shall be
Basic
be documented, implemented and (B) implemented and maintained to

maintained to prevent cross prevent cross contamination.
contamination.
4.11.1 A waste management procedure shall
Intermediate
(I) be documented.


Level
4.11.2 All local legal requirements for waste 4.11.2 All local legal requirements for waste
Basic
disposal shall be met. disposal shall be met.
4.11.3 Food waste and other waste shall be 4.11.3 Food waste and other waste shall be
removed as quickly as possible from removed as quickly as possible from
Basic
areas where food is handled. The areas where food is handled. The
accumulation of waste shall be avoided. accumulation of waste shall be avoided.
4.11.4 Waste collection containers shall be 4.11.4 Waste collection containers shall be
clearly marked, suitably designed and marked, suitably designed and main-
Basic
maintained, easy to clean, and where tained, easy to clean, and where
necessary, disinfected. necessary, disinfected.
4.11.5 If a company decides to separate food
waste and to reintroduce it into the
feed supply chain, measures or proce- Requirement not covered by IFS Global
dures shall be implemented to prevent Markets Food v3.
contamination or deterioration of this
material.
4.11.6 Waste shall be collected in separate
Introduced in a general sense through
containers in accordance with the
requirement 4.11.1 in IFS Global Markets
intended means of disposal. Such waste
Food version 3.
shall be disposed by authorised
third parties only. Records of waste
disposal shall be kept by the company.
4.12 Foreign material and chemicals risk 4.12 Foreign material and chemical risk
mitigation mitigation
4.12.1 KO N° 6: Based on risks, procedures 4.12.1* Measures shall be documented, imple-
KO* shall be documented, implemented and (B) mented and maintained to prevent
Basic
maintained to prevent contamination contamination with foreign materials.

with foreign materials. Contaminated Contaminated products shall be treated
products shall be treated as non-con- as non-conforming products.
forming products.
4.12.1 Procedure(s) to prevent contamination
Intermediate
(I) with foreign materials shall be defined

 based on risks and documented.

Level
4.12.2 The products being processed shall be 4.12.2 The products being processed shall be
protected against physical contamina- protected against physical
tion, which includes but is not limited contamination.
to:
• environmental contaminants Note: requirement is more detailed in IFS
• oils or dripping liquids from Food. Some of the elements are addressed
machinery through guidance in IFS Global Markets
• dust spills. Food version 3.
Special consideration shall also be
given to product contamination risks
Basic
caused by:
• equipment and utensils
• pipes
• walkways
• platforms
• ladders.
If, for technological characteristics
and/ or needs, it is not possible to
protect the products, appropriate
control measures shall be
implemented.
4.12.3 All chemicals within the site shall be fit 4.12.3 All chemicals within the facility shall be
for purpose, labelled, stored and fit for purpose, labelled, stored and
Basic
handled in a way not to pose contami- handled in a way not to pose contami-
nation risk. nation risks.
4.12.4 Where metal and/or other foreign Introduced in a general sense through
material detectors are required, they requirements related to CCPs and other
shall be installed to ensure maximum control measures monitoring; calibration,
efficiency of detection to prevent adjustment and checking of measuring
subsequent contamination. Detectors and monitoring devices; maintenance
shall be subjected to maintenance to and repair and foreign material risk
avoid malfunction at least once within a mitigation in IFS Global Markets Food
12-month period, or whenever signifi- version 3.
cant changes occur.
Thus, the requirement is more specific in
IFS Food.
4.12.5 The accuracy of all equipment and Introduced in a general sense through
methods designed to detect and/or requirements related to CCPs and other
eliminate foreign materials shall be control measures monitoring; calibration,
specified. Functionality tests of such adjustment and checking of measuring
equipment and methods shall be and monitoring devices; maintenance
carried out on a risk-based frequency. In and repair and foreign material risk
case of malfunction or failure, the mitigation in IFS Global Markets Food
impact on products and processes shall version 3.
be assessed.
Thus, the requirement is more specific in
IFS Food.

Level
4.12.6 Potentially contaminated products shall Introduced in a general sense through

be isolated. Access and actions for the requirement 4.12.1 in IFS Global Markets
further handling or testing of these Food version 3.
isolated products shall only be carried
out by authorised personnel. Thus, the requirement is more specific in
IFS Food.
4.12.7 In areas where raw materials, semi-fin-
ished and finished products are Introduced in a general sense in require-
handled, the use of glass and/or brittle ment 4.12.1 in IFS Global Markets Food
materials shall be excluded; however, version 3. Specifically in intermediate level
where the presence of glass and/or requirement, it relies on a risk-based
brittle materials cannot be avoided, the implementation.
risks shall be controlled and the glass Thus, the requirement is more specific in
and/or brittle materials shall be clean IFS Food
and pose no risks to product safety.
4.12.8 Risk-based measures shall be imple- Introduced in a general sense in require-
mented and maintained for the ment 4.12.1 in IFS Global Markets Food
handling of glass packaging, glass version 3. Specifically in intermediate level
containers or other kinds of containers requirement, it relies on a risk-based
in the production process (turn over, implementation.
blow, rinse, etc.). After this process step,
there shall be no further contamination Thus, the requirement is more specific in
risks. IFS Food.
4.12.9 Procedure(s) shall be documented, 4.12.4 Measures shall be documented, imple-
implemented and maintained to mented and maintained in case of glass
describe the measures to be taken in breakage and/or brittle materials. Such
case of glass breakage and/or brittle measures shall include; identifying the
materials. Such measures shall include scope of goods to be isolated, speci-
Basic
identifying the scope of goods to be fying authorised personnel, cleaning

isolated, specifying authorised and if necessary, disinfection of the
personnel, cleaning and if necessary, production environment and releasing
disinfection of the production environ- the production line for continued
ment and releasing the production line production.
for continued production.
4.12.10 Breakages of glass and brittle materials 4.12.5 Breakages of glass and brittle material
Basic
shall be recorded. Exceptions shall be shall be recorded. Exceptions shall be

justified and documented. justified and documented.
4.12.11 Where visual inspection is used to Requirement not covered by IFS Global
detect foreign materials, the employees Markets Food v3.
shall be trained and operative changes
shall be performed at an appropriate Nevertheless, the control measure effec-
frequency to maximise the effective- tiveness is generally inherent to require-
ness of the process. ment 4.12.1 in IFS Global Markets Food
version 3.

Level
4.12.12 In areas where raw materials, semi-fin- Introduced in a general sense through
ished and finished products are requirement 4.12.1 in IFS Global Markets
handled, the use of wood shall be Food version 3. Specifically in interme-
excluded; however, where the presence diate level requirement, it relies on a
of wood cannot be avoided, the risks risk-based implementation.
shall be controlled and the wood shall
be clean and pose no risks to product Thus, the requirement is more specific in
safety. IFS Food.
4.13 Pest monitoring and control 4.13 Pest monitoring and control
4.13.1 Site premises and equipment shall be 4.13.1 Site premises and equipment shall be
Basic
designed, built and maintained to designed, built and maintained to
prevent pest infestation. prevent pest infestation.
4.13.2* Risk-based pest control measures shall 4.13.2* Pest control measures shall be docu-
be documented, implemented and (B) mented, implemented and maintained.
maintained. They shall comply with They shall comply with local legal
local legal requirements and shall take requirements and take a minimum of
into account, at a minimum: the following into account:
• factory environment (potential and • factory environment (potential and
targeted pests) targeted pests)
• type of raw material/finished • type of raw material/finished
products products
• site plan with area for application • site plan with area for application
Basic
(bait map) (bait map)

• constructional designs susceptible • constructional designs susceptible
for pest activity, for example to pest activity, for example, ceilings,
ceilings, cellars, pipes, corners cellars, pipes, corners
• identification of the baits on site • identification of the baits on site
• responsibilities, in-house/external • responsibilities, in-house/ external
• agents used and their instructions • agents used and instructions for use
for use and safety and safety
• frequency of inspections • frequency of inspections
• rented storage if applicable. • rented storage, if applicable.
4.13.2 Pest control measures shall be risk-
(I) based and documented.

Intermediate

Level

service provider for pest control, all
above-mentioned requirements shall
be documented in the service contract.
A competent person at the company
requirement 4.13.2 at basic level in IFS
shall be appointed to monitor the pest
Global Markets Food version 3.
control activities. Even if the pest
control service is outsourced, responsi-
bilities for the necessary actions
(including ongoing supervision of pest
control activities) shall remain within
the company.
4.13.4 Pest control inspections and resulting 4.13.3 Pest control inspections and resulting
actions shall be documented. actions shall be documented/recorded.
Implementation of actions shall be Basic Implementation of actions shall be
monitored and recorded. Any infesta- monitored and recorded. Any infesta-
tion shall be documented and control tion shall be documented and control
measures taken. measures taken.
4.13.5 Baits, traps and insect exterminators 4.13.4 Baits, traps and insect exterminators
shall be fully functioning, sufficient in shall be fully functioning, sufficient in
Basic
number, designed for purpose, placed number, designed for purpose, placed
in appropriate positions and used in a in appropriate positions and used in a
way to avoid contamination. way to avoid contamination.
4.13.6 Incoming deliveries shall be inspected Introduced in a general sense through
on arrival for the presence of pests. Any requirement 4.14.1 at basic level in IFS
findings shall be recorded. Global Markets Food version 3.

4.13.7 The effectiveness of the pest control 4.13.5 The effectiveness of the pest control
measures shall be monitored, including measures shall be monitored including
trend analysis, to allow timely actions. data analysis, to allow timely appro-
Records of this monitoring shall be priate actions. Records of this moni-
Basic
available. toring shall be available.
Note: data analysis is addressed through

baseline implementation in IFS Global

Level
4.14 Receipt and storage of goods 4.14 Receipt and storage of goods
4.14.1* All incoming goods, including 4.14.1 All incoming goods, including
packaging materials and labels, shall be (B) packaging materials and labels, shall be
checked for compliance with specifica- checked for compliance with specifica-
Basic
tions and a determined risk-based tions and a defined monitoring plan.
monitoring plan. The monitoring plan Records of those inspections shall be
shall be justified by risk assessment. available.
Records of those inspections shall be
4.14.1 The monitoring plan of incoming goods
Intermediate
available.
(I) shall be risk-based.

4.14.2* A system shall be implemented and 4.14.2 A process shall be implemented and
maintained to ensure storage condi- maintained to ensure storage condi-
tions of raw materials, semi-finished, tions of raw materials, semi-finished,
Basic
finished products and packaging finished products and packaging

materials, correspond to product materials correspond to product specifi-
specifications, and do not have any cations and do not have any negative
negative impact on other products. impact on other products.
4.14.3 Raw materials, packaging materials, 4.14.3 Raw materials, packaging materials,
semi-finished and finished products semi-processed and finished products
Basic
shall be stored to minimise contamina- shall be stored to minimise the contam-

tion risks or any other negative impact. ination risks or other negative impacts.
4.14.4 Adequate storage facilities shall be 4.14.4 Adequate storage facilities shall be
available for the management and available for the management and
storage of working materials, process storage of working materials, process
Basic
aids and additives. The personnel aids, and additives.

responsible for the management of
storage facilities shall be trained.
4.14.5* All products shall be identified. Use of Introduced in a general sense through
products shall be undertaken in accord- requirement 4.14.2 in IFS Global Markets
ance with the principles of First In/First Food version 3.
Out and/or First Expired/First Out.
storage service provider, the service
provider shall be certified against IFS
Logistics or any other GFSI recognised
certification standard covering the
Food version 3.
respective scope of activity. If not, all
relevant requirements equivalent to the
company’s own storage practices shall
be fulfilled and this shall be defined in
the respective contract.

Level
4.15 Transport 4.15 Transport

4.15.1* The conditions inside the vehicles 4.15.1 The conditions inside the vehicles,
related to the absence of, for example: related to absence of, for example:
• strange smells • strange smells
• high dust load • high dust load
• adverse humidity • adverse humidity
Basic
• pests • pests
• mould • mould
shall be checked before loading and be shall be checked before loading and
documented to ensure compliance with documented to ensure compliance with
the defined conditions. the defined conditions.
4.15.2 Where goods are transported at certain 4.15.2 Where goods are transported at certain
temperatures, the temperature inside temperatures, the temperature inside
Basic
the vehicles shall be checked and the vehicles shall be checked and
documented before loading. documented before loading.
4.15.3 Procedures to prevent contamination 4.15.3 Processes to prevent contamination
during transport, including loading and during transport, including loading and
unloading, shall be documented, unloading, shall be implemented and
Basic
implemented and maintained. Different maintained. Different categories of

categories of goods (food/non-food) goods (food / non-food) shall be taken
shall be taken into consideration, if into consideration, if applicable.
applicable.
4.15.4 Where goods are transported at certain 4.15.6 Where goods are transported at certain
Intermediate
temperatures, maintaining the appro- temperatures, maintaining the appro-

priate range of temperatures during priate range of temperature during
transport shall be ensured and transport shall be ensured.
documented.
4.15.5 Risk-based hygiene requirements for all 4.15.4 Hygiene requirements for all transport
transport vehicles and equipment used vehicles and equipment used for
Basic
for loading/unloading (e.g. hoses of silo loading/ unloading (e.g., hoses of silo
installations) shall be implemented. installations) shall be implemented.
Measures taken shall be recorded. Measures taken shall be recorded.
4.15.6 The loading/unloading areas shall be 4.15.5 The loading/unloading area shall be
appropriate for their intended use. They appropriate for intended use. It shall be
shall be constructed in a way that: constructed in a way that:
• the risks of pest intake are mitigated • the risks of pest intake is mitigated
• products are protected from adverse • products are protected from adverse
Basic
weather conditions weather conditions

• accumulation of waste is avoided • accumulation of waste is avoided
• condensation and growth of mould • condensation and growth of mould
are prevented are prevented
• cleaning and if necessary, disinfec- • cleaning and if necessary, disinfec-
tion can be easily undertaken. tion can be easily undertaken.

Level

transport service provider, the service
provider shall be certified for IFS
Logistics or any other GFSI recognised
certification standard covering the
Food version 3.
respective scope of activity. If not, all
relevant requirements equivalent to the
company’s own transport practices shall
be fulfilled and this shall be defined in
the respective contract.
4.16 Maintenance and repair 4.16 Maintenance and repair
4.16.1* A maintenance plan shall be docu- 4.16.2 A maintenance plan shall be docu-
mented, implemented and maintained, mented, implemented and maintained
that covers all critical equipment Intermediate covering production and storage
(including transport and storage premises and all critical equipment
premises) to ensure food safety, (including transport) to ensure food
product quality and legality. This safety, product quality and legality. This
applies both to internal maintenance applies both to internal maintenance
activities and service providers. The activities and service providers. The
plan shall include responsibilities, plan shall include responsibilities,
priorities and due dates. priorities and due dates.
4.16.2 Food safety, product quality, legality 4.16.3 Food safety, product quality and legality
Intermediate
and authenticity shall be ensured shall be ensured during and after

during and after maintenance and maintenance and repair work. Records
repair work. Records of maintenance of maintenance and repair work shall be
and repair work shall be kept. kept.
4.16.3 All materials used for maintenance and 4.16.1 All materials used for maintenance and
Basic
repair shall be fit for the intended use repair shall be fit for intended use and
and shall not pose contamination risks. shall not pose a contamination risk.
4.16.4 Failures and malfunctions of premises 4.16.4 Failures and malfunctions on premises
and equipment (including transport) and of equipment (including transport)
Intermediate
that are essential for food safety and that are essential for food safety and
product quality, shall be identified, product quality, shall be identified,
documented and reviewed to enable documented and reviewed to enable
prompt actions and to improve the prompt actions and to improve the
maintenance plan. maintenance plan.
4.16.5 Temporary repairs shall be carried out Introduced in a general sense through
to avoid compromising food safety and requirement 4.16.3 in IFS Global Markets
product quality. Such work shall be Food version 3.
documented and a short-term deadline
set for eliminating the issue. Requirement is more specific in IFS Food.

Level

maintenance and repair service
provider, all the company requirements
requirement 4.16.2 at intermediate level
regarding material, equipment and
in IFS Global Markets Food version 3.
operational rules shall be defined,
documented and maintained in the
service contract, to prevent any product
contamination.
4.17 Equipment 4.17 Equipment
4.17.1* Equipment shall be suitably designed 4.17.3 Equipment shall be suitably designed
and defined for the intended use. and defined for intended use. Before
Before commissioning new equipment, commissioning new equipment, it shall
compliance with food safety, product be ensured that food safety, product
quality, legality, authenticity and quality, legality and customer require-
customer requirements shall be Intermediate ments are complied with.
validated.
Note: suitably designed equipment refers
to basic hygienic design conditions which
will not pose a risk to food safety and, in
addition to commissioning elements, are
addressed through baseline implementa-
tion with a focus on compliance primarily
with food safety, product quality, legality
and customer requirements.
4.17.2 For all equipment and utensils which
could have an impact on the product,
evidence shall be documented to
demonstrate compliance with legal Requirement not covered by IFS Global
requirements. Markets Food v3.
In case no specific legal requirements
are in place, evidence shall be available, Note: specific food safety hazards caused
for example: by equipment are addressed through food
• certificate of conformity safety hazard controls and HACCP
• technical specifications requirements.
• manufacturer’s self-declaration
• to demonstrate that they are
suitable for the intended use.
4.17.3 Equipment shall be located to allow 4.17.1 Equipment shall be located to allow
Basic
effective cleaning, disinfection and effective cleaning, disinfection, inspec-

maintenance operations. tion and maintenance operations.
4.17.4 All product equipment shall be in a 4.17.2 All product equipment shall be in a
Basic
condition that does not compromise condition that does not compromise
food safety and product quality. food safety and product quality.

Level
4.17.5 In the event of changes to equipment,

the process characteristics shall be
reviewed to ensure that food safety, Requirement not covered by IFS Global
product quality, legality, authenticity Markets Food v3.
and customer requirements are
complied with.
4.18 Traceability 4.18 Traceability
4.18.1 KO N° 7: A traceability system shall be 4.18.1* A traceability process shall be imple-
KO* documented, implemented and main- (B) mented and maintained that enables
tained that enables the identification of the identification of product lots and
product lots and their relation to their relation to batches of raw
batches of raw materials, and food materials and food contact packaging
contact packaging materials, and/or materials and/or materials carrying
materials carrying legal and/or relevant legal and/ or relevant food safety
food safety information. information. The traceability process
Basic
The traceability system shall incorpo- shall incorporate all relevant records of:
rate all relevant records of: • receipt
• receipt • processing at all steps
• processing at all steps • use of rework
• use of rework • work in progress
• distribution. • distribution.
Traceability shall be ensured and Traceability shall be ensured and
documented until delivery to the recorded until delivery to the customer.
customer.
4.18.1 The traceability system shall be
(I) documented.
Intermediate
4.18.2* The traceability system, including mass 4.18.3* The traceability system, including mass
balance, shall be tested at least once balance, shall be tested at least once
within a 12-month period or whenever within a 12-month period or whenever
Intermediate
significant changes occur. The test significant changes occur. The test
samples shall reflect the complexity of samples shall verify the complexity of
the company’s product range. The test the company´s product range. The test
records shall demonstrate upstream records shall demonstrate upstream
and downstream traceability (from and downstream traceability (from
delivered products to raw materials, delivered products to raw materials,
and vice versa). and vice versa).

Level
4.18.3 The traceability from the finished 4.18.4 Test results, including the timeframe for
products to the raw materials and to obtaining the information, shall be
the customers shall be performed recorded and where necessary
within four (4) hours maximum. Test improvements/actions shall be taken.
Intermediate
results, including the timeframe for Timeframe objectives shall be defined
obtaining the information, shall be and comply with legal and customer
recorded and where necessary actions requirements.
shall be taken. Timeframe objectives
shall be in compliance with customer
requirements if less than four (4) hours
are required.
4.18.4 Labelling of semi-finished or finished 4.18.2 Labelling/identification of semi-finished
product lots shall be made at the time or finished product batches/lot shall be
when the goods are directly packed to made at the time when the goods are
ensure clear traceability of goods. directly packed to ensure clear tracea-
Where goods are labelled at a later bility of goods. Where goods are
Basic
time, the temporarily stored goods shall labelled at a later time, the temporarily
have a specific lot labelling. Shelf life stored goods shall have a specific
(e.g. best before date) of labelled goods batch/lot labelling. Shelf life (e.g., best
shall be defined using the original before date) of labelled goods shall be
production batch. defined using the original production
batch/lot.
4.18.5 If required by the customer, identified 4.18.5 If required by the customer, identified
representative samples of the manufac- representative samples of the manufac-
Intermediate
turing lot or batch number shall be turing lot or batch number shall be
stored appropriately and kept until stored appropriately and kept until
expiration of the “Use by” or “Best expiration of the “Use by” or “Best
before” date of the finished products before” date of the finished product and
and, if necessary, for a determined if necessary, for a determined period
period beyond this date. beyond this date.

Level
4.19 Allergen risk mitigation 4.19 Allergen risk mitigation

4.19.1 For all raw materials, a risk assessment 4.19.1 For all raw materials, the company shall
shall be performed to identify allergens identify allergens requiring declara-
requiring declarations, including acci- tions, including unintentional or techni-
dental or technically unavoidable cally unavoidable cross-contaminations
cross-contaminations of legally of legally declared allergens and traces.
declared allergens and traces. This This information shall be available and
information shall be available and relevant to the country/ies of sale of the
relevant to the country/ies of sale of the finished products and shall be docu-
Basic
finished products and shall be documented and maintained for all raw
mented and maintained for all raw materials. A continuously up-to-date
materials. A continuously up to date listing of all raw materials containing
listing of all raw materials containing allergens used on the premises shall be
allergens used on the premises shall be maintained. This shall also identify all
maintained. This shall also identify all blends and formulas to which such raw
blends and formulas to which such raw materials containing allergens are
materials containing allergens are added.
added.
4.19.4 Identification of allergens requiring
declarations for all raw materials,
Intermediate
measures to ensure that potential cross

contamination of products by allergens
is minimised and labelling decisions of
finish products in regard to allergens
shall be risk-based.

Level
4.19.2* Risk-based measures shall be imple- 4.19.2* Measures shall be documented, imple-
mented and maintained from receipt to mented and maintained from receipt to
dispatch, to ensure that potential cross dispatch, to ensure that potential cross
contamination of products by allergens contamination of products by allergens
is minimised. The potential cross is minimised. The potential cross-con-
contamination risks shall be considered, tamination risks shall be considered in a
related to, at a minimum: minimum of the following areas:
• environment • processing
Basic
• transport • environment
• storage • transport
• raw materials • storage
• personnel (including contractors • raw materials
and visitors) • personnel (including contractors
Implemented measures shall be and visitors)
monitored. Implemented measures shall be
monitored.
Intermediate

4.19.3 Finished products containing allergens 4.19.3 Finished products containing allergens
that require declaration shall be that require declaration shall be
declared in accordance with legal declared in accordance with legal
requirements. Accidental or technically requirements. Unintentional or techni-
unavoidable cross-contaminations of cally unavoidable cross-contamination
Basic
legally declared allergens and traces of legally declared allergens and traces
shall be labelled. The decision shall be shall be labelled. The potential
risk based. The potential cross-contami- cross-contamination with allergens
nation with allergens from raw from raw materials processed in the
materials processed in the company company shall also be taken into
shall also be taken into account on the account on the product label.
product label.
Intermediate


Level
4.20 Food fraud 4.20 Food fraud

4.20.1 The responsibilities for a food fraud
vulnerability assessment and mitigation
plan shall be defined. The responsible
Markets Food v3.
person(s) shall have the appropriate
specific knowledge.
4.20.2* A documented food fraud vulnerability 4.20.1 A food fraud vulnerability assessment,
assessment, including assessment including assessment criteria, shall be
criteria, shall be documented, imple- documented, implemented and main-
mented and maintained. The scope of tained. The scope of the assessment
Intermediate
the assessment shall cover all raw shall cover all raw materials, ingredients,
materials, ingredients, packaging packaging materials and outsourced
materials and outsourced processes, to processes, to determine the risks of
determine the risks of fraudulent fraudulent activity.
activity in relation to substitution,
mislabelling, adulteration or
counterfeiting.
4.20.3 A food fraud mitigation plan shall be 4.20.2 A food fraud mitigation plan shall be
Intermediate
documented, implemented and main- documented, implemented and main-

tained, with reference to the vulnera- tained, with reference to the vulnera-
bility assessment, and shall include the bility assessment, and shall include the
testing and monitoring methods. testing and monitoring methods.
4.20.4* The food fraud vulnerability assessment Requirement not covered by IFS Global
shall be reviewed, at least once within a Markets Food v3.
12-month period or whenever signifi-
cant changes occur. If necessary, the Note: in IFS Global Markets Food version
food fraud mitigation plan shall be 3, the review of the food fraud vulnera-
revised/updated accordingly. bility assessment is addressed in a general
sense through the guidance in 4.20.1 and
4.20.2.
4.21 Food defence 4.21 Food defence
4.21.1 The responsibilities for the food defence 4.21.1 The responsibilities for food defence
Intermediate
shall be defined. The responsible shall be defined. The responsible

person(s) shall have the appropriate person(s) shall have the appropriate
specific knowledge. specific knowledge and training.

Level
4.21.2* A food defence procedure and plan 4.21.2 A food defence procedure and plan
shall be documented, implemented and shall be developed to identify potential
maintained to identify potential threats threats and define food defence
and define food defence measures. This measures. This shall include a minimum
shall include at a minimum: of:
Intermediate
• legal requirements • legal and customer requirements
• identification of critical areas and/or • identification of critical areas and/or
practices and policy of access by practices and policy of access by
employees employees
• visitors and contractors • visitors and contractors
• how to manage external inspec- • any other appropriate control
tions and regulatory visits measures.
• any other appropriate control
measures.
4.21.3 The food defence plan shall be tested 4.21.3 The food defence plan shall be tested
for effectiveness and reviewed at least for effectiveness.
Intermediate
once within a 12-month period or

whenever significant changes occur. Note: in IFS Global Markets Food version
3, the review of the food defence plan is
addressed in a general sense through the
guidance.
5 Measurements, analyses, 5 Measurements, analyses,
improvements improvements
5.1 Internal audits
5.1.1 KO N° 8: An effective internal audit
KO* program shall be documented, imple-
mented and maintained, and shall
ensure at a minimum that all the
requirements of the IFS Standard are
audited. This activity shall be planned
within a 12-month period and its
execution shall not exceed 15 months.
Markets Food v3.
The company shall have a risk assess-
ment in place where activities, which
are critical to food safety and product
quality shall be audited more
frequently. It shall also apply to off-site
storage locations owned or rented by
the company.
5.1.2 The auditors shall be competent and
independent from the audited
Markets Food v3.
department.

Level
5.1.3 Internal audits shall be documented and

results communicated to the senior
management and to persons responsible
for the concerned activities.
Markets Food v3.
Compliances, deviations and non-conformi-
ties shall be documented and communi-
cated to the relevant persons.
5.2 Site factory inspections 5.1 Site factory inspections

5.2.1* Site and factory inspections shall be 5.1.1 Site and factory inspections shall be
planned and carried out for certain planned and carried out for certain
topics, like for example: topics, like for example:
• constructional status of production • constructional status of production
and storage premises and storage premises
• external areas Intermediate • external areas
• product control during processing • product control during processing
• hygiene during processing and • product protection
within the infrastructure • hygiene during processing and
• foreign material hazards within the infrastructure
• personal hygiene. • foreign material hazards
The frequency of inspections shall be • personnel hygiene.
based on risks and on the history of
previous results. The frequency of inspections shall be
determined based on risks and on the
history of previous results.
5.3 Process validation and control 5.2 Process control
5.3.1 The criteria for process validation and 5.2.1 The criteria for process control shall be
Intermediate
control shall be defined. defined.
5.3.2 Process parameters (temperature, time, 5.2.2 Process parameters (temperature, time,
pressure, chemical properties, etc.) pressure, chemical properties, etc.)
Intermediate
which are essential to ensure the food which are essential to ensure food
safety and product quality, shall be safety and product quality shall be
monitored, recorded continuously and/ monitored and recorded continuously
or at appropriate intervals and secured and/or at appropriate intervals.
against unauthorised access and/or
change.
5.3.3* All rework operations shall be validated, Requirement is not covered by IFS Global
monitored and documented. These Markets Food v3.
operations shall not affect the food
safety and product quality Note: risks caused by rework are
requirements. addressed in a general sense through
food safety hazards control and HACCP
requirements.

Level
5.3.4 Procedures shall be documented, Requirement is not covered by IFS Global

implemented and maintained for Markets Food v3.
prompt notification, recording and
monitoring of equipment malfunction Note: equipment/processes malfunctions/
and process deviations. deviations critical to food safety and
quality are addressed in a general sense
through HACCP and calibration, adjust-
ment and checking of measuring and
monitoring devices requirements.
5.3.5 Process validation shall be performed
using the collected data that is relevant
for food safety and the processes. If
Markets Food v3.
substantial modifications occur, a
re-validation shall be carried out.
5.4 Calibration, adjustment and checking 5.3 Calibration, adjustment and checking
of measuring and monitoring devices of measuring and monitoring devices
5.4.1* Measuring and monitoring devices 5.3.1 Measuring and monitoring devices
required to ensure compliance with required to ensure compliance with
food safety and product quality require- food safety and product quality require-
ments shall be identified and recorded. ments shall be identified and recorded.
Basic
Their calibration status shall be Their calibration status shall be

recorded. Measuring and monitoring recorded. Measuring and monitoring
devices shall be legally approved, if devices shall be legally approved if
required by current relevant legislation. required by current relevant legislation.
5.4.2* All measuring devices shall be checked, 5.3.2 All measuring and monitoring devices
monitored, adjusted and calibrated at shall be checked, monitored, adjusted
Intermediate
defined intervals, in accordance with and calibrated at defined intervals in

defined, recognised standard/ methods accordance with recognised standard/
and within relevant limits of the process methods and within relevant limits of
parameter values. The results shall be the process parameter values. The
documented. results shall be documented.
5.4.3 All measuring devices shall be used 5.3.3 All measuring and monitoring devices
exclusively for their defined purpose. shall be used exclusively for their
Where the results of measurements or defined purpose. Where the results of
the status of the device indicate a measurements or the status of the
Intermediate
malfunction, the device in question device indicate a malfunction, the

shall be immediately repaired or device in question shall be immediately
replaced. Where a malfunction has been repaired or replaced. Where a malfunc-
identified, the impact on processes and tion has been identified, the impact on
products shall be assessed to identify processes and products shall be
whether non-conforming products assessed to identify whether non-con-
have been processed. forming products have been processed.

Level
5.5 Quantity control monitoring 5.4 Quantity control monitoring

5.5.1* Compliance criteria to control lot 5.4.1 Compliance criteria to control lot
quantity shall be defined. A system on quantity shall be defined. The frequency
frequency and methodology for and methodology for quantity control
quantity control shall be implemented shall be implemented and maintained
Basic
and maintained to meet the legal to meet the legal requirements of the
requirements of the destination destination country/ies and customer
country/ies and customer specifications.
specifications.
5.5.2 Quantity control monitoring shall be 5.4.2 Quantity control monitoring shall be
implemented and recorded, according implemented and recorded, according
to a sampling plan which ensures a to a sampling plan which ensures a
proper representation of the manufac- proper representation of the manufac-
turing lot. The results from this moni- Basic turing lot. The results from the moni-
toring shall be compliant with defined toring shall be compliant with defined
criteria for all products ready to be criteria for all products ready to be
delivered. delivered.
5.6 Product testing and environmental 5.5 Product testing and environment
monitoring monitoring
5.6.1* Testing and monitoring plans for 5.5.1 Testing and monitoring plans for
internal and external analyses shall be (B) internal and external analysis shall be
documented and implemented and implemented to ensure that product
shall be risk-based to ensure that safety, quality, safety, legality and
product safety, quality, legality, authen- specific customer requirements are met.
ticity and specific customer require- The plans shall cover a minimum of:
ments are met. The plans shall cover, a • raw materials
minimum of: • semi-finished products (if
• raw materials applicable)
Basic
• semi-finished products (if • finished products

applicable) • packaging materials
• finished products • contact surfaces and environmental
• packaging materials tests
• contact surfaces of processing All test results shall be recorded.
equipment
• relevant parameters for environ- Note: contact surfaces and environ-
mental monitoring. mental monitoring are addressed as
All test results shall be recorded. baseline implementation in IFS Global
5.5.1 Testing and monitoring plans for
Intermediate
(I) internal and external analyses shall be

 risk-based.
Note: authenticity addressed through

guidance.

Level
5.6.2* Based on risks, the criteria for environ-

mental monitoring program shall be Requirement not covered by IFS Global
documented, implemented and Markets Food v3.
maintained.
5.6.3* Analyses which are relevant for food 5.5.2 Analyses, which are relevant for food
safety shall preferably be performed by safety, shall preferably be performed by
laboratories with appropriate accred- laboratories with appropriate accred-
ited programs/methods (ISO/IEC ited programs/ methods (ISO/IEC
17025). If the analyses are performed 17025). If the analyses are performed
Intermediate
internally or by a laboratory without the internally or by a laboratory without the
appropriate accredited programs/ appropriate accredited programs/
methods, the results shall be cross- methods, the results shall be cross-
checked with test results from laborato- checked on a regular basis with test
ries accredited to these programs/ results from laboratories accredited to
methods (ISO/IEC 17025) at least once these programs/methods (ISO/IEC
within a 12-month period or whenever 17025).
significant changes occur.
5.6.4 Procedures shall be documented, 5.5.3 Procedures shall be documented,
implemented and maintained to ensure implemented and maintained to ensure
Intermediate
the reliability of the results from internal the reliability of the results from internal
analyses, based on officially recognised analyses, based on officially recognised
analysis methods. This shall be demon- analysis methods. This shall be demon-
strated by ring tests or other proficiency strated by ring tests or other proficiency
tests. tests.
5.6.5 Results of analyses shall be evaluated in 5.5.4 Results of analyses shall be evaluated in
a timely manner by competent a timely manner by competent
personnel. Immediate corrections shall personnel.
be implemented for any unsatisfactory Immediate corrections shall be imple-
results. Based on risks and legal mented for any unsatisfactory results.
requirements, the frequency for The analytical results shall be compre-
review of the testing and monitoring hensively and regularly reviewed.
Basic
plan results shall be defined in order When unsatisfactory results are identi-
to identify trends. fied, the impact on processes and
When unsatisfactory trends are identi- products as well as the need for actions
fied, the impact on processes and shall be assessed.
products as well as the need for actions
shall be assessed. Note: in IFS Global Markets Food version
3, data analysis is addressed through
baseline implementation.
5.6.6 Where internal analyses or controls are
undertaken, these shall be carried out
5.5.3 and 5.5.4 requirements in IFS Global
in accordance with defined procedures,
by competent and approved personnel,
in defined areas or laboratories, using
appropriate equipment.

Level
5.6.7 For monitoring of the quality of the

finished product, internal organoleptic
tests shall be carried out. These tests
shall be in accordance with specifica- Requirement not covered by IFS Global
tions and related to the impact on Markets Food v3.
respective parameters of product
characteristics. The results of these tests
shall be documented.
5.6.8 The testing and monitoring plans shall Requirement not covered by IFS Global
be regularly reviewed and updated, Markets Food v3.
based on results, changes to legislation
or issues that may have an impact on Note: review of testing and monitoring
product safety, quality, legality and plans is addressed in a general sense
authenticity. through 5.5.1 requirements in IFS Global
5.7 Product release 5.6 Product release
5.7.1* A procedure for quarantine (blocking/ 5.6.1 A process for product release/ quaran-
hold) shall be documented, imple- (B) tine (blocking/hold) shall be imple-
mented and maintained to ensure that mented and maintained to ensure that
only raw materials, semi-finished and only raw materials, semi- finished,
Basic
finished products and packaging finished products and packaging

materials complying with food safety, materials complying with food safety,
product quality, legality, authenticity product quality, legality and customer
and customer requirements, are requirements are processed and
processed and delivered. dispatched.
5.6.1 A procedure for product release/quar-
(I) antine (blocking/ hold) shall be
Intermediate
 documented.
Note: authenticity addressed through

guidance.

Level
5.8 Management of complaints from 5.7 Management of complaints from

authorities and customers authorities and customers
5.8.1* A procedure shall be documented, 5.7.1 A process shall be implemented and
implemented and maintained for the (B) maintained for the management of
management of product complaints product complaints and of any written
and of any written notification from the notification from the competent
Basic
competent authorities - within the authorities – within the framework of
framework of official controls -, any official controls-, any ordering action or
ordering action or measure to be taken measure to be taken when non-compli-
when non-compliance is identified. ance is identified.
5.7.1 A procedure for management of
Intermediate
(I) product complaints and of any written
 notification from the competent
authorities shall be documented.
5.8.2* All complaints shall be recorded, be 5.7.2 All complaints shall be recorded, be
readily available and assessed by readily available and assessed by
Basic
competent staff. Where it is justified, competent staff. Where it is justified,

actions shall be taken immediately. actions shall be taken immediately.
5.8.3 Complaints shall be analysed with a 5.7.3 Complaints shall be analysed with a
view to implementing actions to avoid view to implementing actions to avoid
the recurrence of the deviations and/or the recurrence of the deviations and or
non-conformities. non-conformities.
Basic
Note: in IFS Global Markets Food version

5.8.4 The results of complaint data analysis 5.7.4 The results of complaint data analysis
shall be made available to the relevant shall be made available to the relevant
responsible persons responsible persons.
Basic
Note: in IFS Global Markets Food version


Level
5.9 Management of product recalls, 5.8 Management of product recalls,

product withdrawals and incidents product withdrawals and incidents
5.9.1 KO N°9: An effective procedure shall be 5.8.1* The company shall demonstrate the
KO* documented, implemented, main- ability to withdraw and recall affected
Basic
tained, for the management of recalls, products, contact relevant parties and
withdrawals, incidents and potential keep records of these incidents.
emergency situations with an impact
5.8.2 An effective procedure shall be docu-
on food safety, product quality, legality
mented, implemented and maintained
and authenticity. It shall include, at a
for the management of recalls, with-
minimum:
drawals, incidents and potential
• the assignment of responsibilities
emergency situations with an impact
• the training of the responsible
on food safety, product quality, legality
persons
and authenticity. It shall include a
• the decision-making process
minimum of:
• the nomination of a person, author-
• the assignment of responsibilities
ised by the company and perma-
• the training of responsible persons
Intermediate
nently available, to initiate the

• the decision-making process
necessary process in a timely
• the nomination of a person, author-
manner
ised by the company and perma-
• an up to date alert contact list
nently available, to initiate the
including customer information,
necessary process in a timely
sources of legal advice, available
manner
contacts
• an up/to/date alert contact list
• a communication plan including
including customer information,
customers, authorities, and where
sources of legal advice, contacts
applicable, consumers.
availability
• a communication plan including
customers, authorities, and where
applicable, consumers.
5.9.2* The procedure, shall be subject to 5.8.3 The procedure shall be subject to
internal testing for recall/withdrawal, by internal testing for recall/withdrawal, by
Intermediate
covering the end-to-end process. This covering the end-to-end process. This
activity shall be planned within a activity shall be planned within a
12-month period and its execution shall 12-month period and its execution shall
not exceed 15 months. The outcome of not exceed 15 months. The outcome of
the test shall be reviewed for contin- the test shall be reviewed for contin-
uous improvement. uous improvement.

Level
5.10 Management of non-conforming 5.9 Management of non-conforming

products products
5.10.1* A procedure shall be documented, 5.9.1 A process shall be implemented and
implemented and maintained for the (B) maintained for the management of all
management of all non-conforming raw non-conforming raw materials, semi-fin-
materials, semi-finished products, ished products, finished products,
finished products, processing processing equipment and packaging
equipment and packaging materials. materials. This shall include a minimum
This shall include, at a minimum: of:
Basic
• defined responsibilities • defined responsibilities
• isolation/quarantine procedures • isolation/quarantine processes
• risk assessment • identification including labelling
• identification including labelling • decision about the further usage like
• decision about the further usage like release, rework/ reprocessing,
release, rework/reprocessing, blocking, quarantine, rejection/
blocking, quarantine, rejection/ disposal.
disposal.
5.9.1 A procedure for the management of all
(I) non- conforming raw materials,
Intermediate
 semi-finished products, finished

products, processing equipment and
packaging material shall be docu-
mented (including risk assessments,
when applicable).
5.10.2 The procedure for the management of 5.9.2 The process for the management of
non-conforming products shall be non- conforming products shall be
Basic
understood and applied by all relevant understood and applied by all relevant
employees. employees.
5.10.3 Where non-conforming products are 5.9.3 Where non-conforming products are
identified, immediate actions shall be identified, immediate actions shall be
Basic
taken to ensure that food safety and taken to ensure that food safety and
product quality requirements are product quality requirements are
complied with. complied with.
5.10.4 Finished products (including packaging) Requirement not covered by IFS Global
that are out of specifications shall not Markets Food v3.
be placed on the market under the
corresponding label unless a written Note: generally addressed in IFS Global
approval of the brand owner is Markets Food version 3 when specifically
available. related to customer requirements.

Level
5.11 Management of deviations, non-con- 5.10 Management of deviations, non-con-

formities, corrections and corrective formities, corrections and corrective
actions actions
5.11.1* A procedure for the management of 5.10.1 A process for the management of
corrections and corrective actions shall (B) corrections and corrective actions shall
be documented, implemented and be implemented and maintained for
maintained for the recording, analysis, the recording, analysis and communica-
and communication to the relevant tion to the relevant persons of devia-
persons of deviations, non-conformities tions, non-conformities and non-con-
Basic
and non-conforming products, with the forming products with the objective to
objective to close the deviations and/or close the non-compliances and avoid
non-conformities and avoid recurrences recurrences by corrections and/or
via corrective actions. corrective actions. This shall include a
root cause analysis for at least the
This shall include a root cause analysis deviations and non-conformities related
at least for deviations and non-con- to safety and legality.
formities related to safety, legality,
5.10.1 The procedure for the management of
Intermediate
authenticity and/or recurrence of

(I) corrections and corrective actions shall
deviations and non-conformities.
 be documented.
5.11.2 Where deviations and non-conformities 5.10.2 Where deviations and non-conformities
Basic
are identified, corrections shall be are identified, corrections shall be

implemented. implemented.
5.11.3 KO N° 10: Corrective actions shall be 5.10.3 Corrective actions shall be clearly
KO* formulated, documented and imple- formulated, recorded and implemented
mented as soon as possible to avoid the as soon as possible to avoid the further
Basic
further occurrence of deviations and occurrence of deviations and non-con-

non- conformities. The responsibilities formities. The responsibilities and the
and the timescales for corrective timescales for corrective actions shall
actions shall be defined. be defined.
5.11.4 The effectiveness of the implemented 5.10.4 The effectiveness of the implemented
corrections and corrective actions shall corrections and corrective actions shall
Basic
be assessed and the results of the be assessed and the results of the
assessment documented. assessment documented.

IFS publishes information, opinions and bulletins to its best knowledge, but cannot take any responsibility for any
mistakes, omissions or possibly misleading information in its publications, especially in this document.
The owner of the present document is:
IFS Management GmbH

Am Weidendamm 1 A
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Germany
Managing Director: Stephan Tromp

AG Charlottenburg
HRB 136333 B
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Bank: Berliner Sparkasse

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IFS Global

Markets Food v3 and

NOVEMBER 2023 ENGLISH

IFS Food Certification

2 CHECKLIST COMPARISON IFS GLOBAL MARKETS FOOD V3 – IFS FOOD V8

2 IFS Global Markets Food v3 and IFS Food v8

Req. IFS Food version 8 Req. IFS Global Markets version 3

1 Governance and commitment 1 Governance and commitment

CHECKLIST COMPARISON IFS GLOBAL MARKETS FOOD V3 – IFS FOOD V8 3

have a direct reporting relationship to responsible person shall have a

scientific and technical developments, scientific and technical developments,

4 CHECKLIST COMPARISON IFS GLOBAL MARKETS FOOD V3 – IFS FOOD V8

CHECKLIST COMPARISON IFS GLOBAL MARKETS FOOD V3 – IFS FOOD V8 5

1.3.2 Actions from the management review

6 CHECKLIST COMPARISON IFS GLOBAL MARKETS FOOD V3 – IFS FOOD V8

1.1.8 Based on the nature and size of the

Note: In Global Markets Food version 3,

CHECKLIST COMPARISON IFS GLOBAL MARKETS FOOD V3 – IFS FOOD V8 7

the Codex Alimentarius principles, good Alimentarius principles, good manufac-

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materials, packaging materials, materials, packaging materials,

priate specific knowledge and expertise knowledge and expertise and be a

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2.3.2 Describe products 2.3.2 Product description

the processes and sub-processes the processes and sub-processes

shall be dated, and in the event of any

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a control measure is applied is a CCP in a control measure is applied is a CCP in

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the monitoring of control measures the monitoring of control measures

2.3.10 Establish corrective actions 2.3.10 Establish corrective actions

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3 Resource Management 3 Resource Management

other use of tobacco other use of tobacco

 hygiene shall be risk-based defined.

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Requirement more specific in IFS Food.

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• languages • training contents

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• product authenticity, including in a general sense in IFS Global Markets

personnel, and designed and controlled personnel, designed and controlled to

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and/or within production areas and/or within production areas

equipment requirements), at an adequate

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of these clauses, shall be communicated of these clauses, shall be communicated

• technological requirements • technological requirements

product safety or legality, including issue related to product safety or

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4.2 Specification and Formulas 4.2 Specification and formulas

(I) approval, update and amendment of

4.2.1.3 KO N° 5: Specifications shall be docu- 4.2.1.3* Specifications shall be documented and

Specifications shall be up to date, Specifications shall be up-to-date,

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Note: different possibilities for demon-

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4.4 Purchasing 4.4 Purchasing

• required standards (e.g., certifica-

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