IFS Audit Checklist - Food Standard V8

Use this IFS Audit Checklist template to conduct internal assessments and ensure compliance with the requirements of the IFS Food Standard Version 8.

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IFS Audit Checklist - Food Standard V8



1.1 Policy

1. 1.1.1.a Does the senior management develop, implement, and maintain a corporate policy that includes food safety, product quality, legality, and authenticity?


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2. 1.1.1.b Does the senior management develop, implement, and maintain a corporate policy that includes customer focus?


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3. 1.1.1.c Does the senior management develop, implement, and maintain a corporate policy that includes a food safety culture?


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4. 1.1.1.d Does the senior management develop, implement, and maintain a corporate policy that includes sustainability?


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5. Is this corporate policy communicated to all employees and broken down into specific objectives for the relevant departments?


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6. Do the objectives of food safety culture include communication about food safety policies and responsibilities?


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7. Do the objectives of food safety culture include training?


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8. Do the objectives of food safety culture include employee feedback on food safety-related issues?


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9. Do the objectives of food safety culture include performance measurement?


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10. 1.1.2 Is all relevant information related to food safety, product quality, legality, and authenticity communicated effectively and in a timely manner to the relevant personnel?


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1.2 Corporate Structure

1. 1.2.1 Does senior management ensure that employees are aware of their responsibilities related to food safety and product quality, and are mechanisms implemented to monitor the effectiveness of their operation? Are such mechanisms clearly identified and documented?


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2. 1.2.2 Does senior management provide sufficient and appropriate resources to meet the product and process requirements?


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3. 1.2.3 Does the department responsible for food safety and quality management have a direct reporting relationship with senior management? Is an organizational chart, showing the structure of the company, documented and maintained?


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4. 1.2.4 Does senior management ensure that all processes (documented and undocumented) are known by the relevant personnel and applied consistently?


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5. 1.2.5 Does senior management maintain a system to ensure the company is kept informed of all relevant legislation, scientific and technical developments, industry codes of practice, food safety and product quality issues, and factors that can influence food defense and food fraud risks?


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6. 1.2.6.a Does senior management ensure that the certification body is informed of any legal entity name change that may affect the company’s ability to conform to the certification requirements?


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7. 1.2.6.b Does senior management ensure that the certification body is informed of any production site location change that may affect the company’s ability to conform to the certification requirements?


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8. Is the certification body informed in the case of any product recall?


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9. Is the certification body informed in the case of any product recall and/or withdrawal decided by authorities for food safety and/or food fraud reasons?


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10. Is the certification body informed of any visit from authorities that results in mandatory action connected to food safety and/or food fraud?


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11. Should the certification body be informed within three (3) working days?


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1.3 Management Review

1. 1.3.1 Does senior management ensure that the food safety and quality management system is reviewed within a 12-month period, with execution not exceeding 15 months?


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2. Do such reviews include a review of objectives and policies, including elements of food safety culture?


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3. Do such reviews include results of audits and site inspections?


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4. Do such reviews include positive and negative customer feedback?


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5. Do such reviews include process compliance?


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6. Do such reviews include a food fraud assessment outcome?


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7. Do such reviews include a food defense assessment outcome?


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8. Do such reviews include compliance issues?


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9. Do such reviews include the status of corrections and corrective actions?


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10. Do such reviews include notifications from authorities?


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11. 1.3.2 Are actions from the management review aimed at supporting improvement, and does the management review assess follow-up actions from previous reviews and any changes that could affect the food safety and quality management system? Is the management review fully documented?


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12. 1.3.3 Does senior management identify and review, e.g., by internal audits or on-site inspections, the infrastructure and work environment needed to ensure food safety, product quality, legality, and authenticity, at least once within a 12-month period or whenever significant changes occur?


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13. 1.3.3.a Does this review include buildings?


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14. 1.3.3.b Does this review include supply systems?


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15. 1.3.3.c Does this review include machines and equipment?


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16. 1.3.3.d Does this review include transport?


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17. 1.3.3.e Does this review include staff facilities?


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18. 1.3.3.f Does this review include environmental conditions?


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19. 1.3.3.g Does this review include hygienic conditions?


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20. 1.3.3.h Does this review include workplace design?


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21. 1.3.3.i Does this review include external influences (e.g., noise, vibration)?


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22. Based on risks, are the results of the review considered for investment planning?


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2.1.1 Document Management

1. 2.1.1.1 Is a procedure documented, implemented, and maintained to control documents and their amendments? Are all documents necessary for compliance with food safety, product quality, legality, authenticity, and customer requirements available in their latest version? Is the reason for any amendments to documents critical to those requirements recorded?


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2. 2.1.1.2 Is the food safety and quality management system documented, implemented, and maintained, and is it kept in one secure location, whether physically or digitally?


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3. 2.1.1.3 Are all documents legible, unambiguous, and comprehensive, and are they available to the relevant personnel at all times?


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2.1.2 Records And Documented Information

1. 2.1.2.1 Are records and documented information legible, properly completed, and genuine? Are records and documented information maintained in a way that prohibits subsequent revision or amendment? If records are documented electronically, is there a system in place to ensure that only authorized personnel can create or amend those records, such as password protection?


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2. 2.1.2.2 Are all records and documented information kept in accordance with legal and customer requirements? If no such requirements are defined, are records and documented information kept for a minimum of one year after the shelf life? For products with no shelf life, is the duration of record and documented information keeping justified, and is this justification documented?


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3. 2.1.2.3 Are records and documented information securely stored and easily accessible?


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2.2 Food Safety Management - 2.2.1 HACCP Plan

1. 2.2.1.1 Is the basis of the company’s food safety management system a fully implemented, systematic, and comprehensive HACCP-based plan that follows the Codex Alimentarius principles, good manufacturing practices, good hygiene practices, and any legal requirements of the production and destination countries?


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2. 2.2.1.2 Does the HACCP plan cover all raw materials, packaging materials, products or product groups, and every process from incoming goods to the dispatch of finished products, including product development?


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3. 2.2.1.3 Is the HACCP plan based on scientific literature or expert advice from sources such as trade and industry associations, independent experts, and authorities, and is this information maintained in line with new technical process developments?


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4. 2.2.1.4 In the event of changes to raw materials, packaging materials, processing methods, infrastructure, and/or equipment, is the HACCP plan reviewed to ensure that product safety requirements are complied with?


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2.3 HACCP Analysis - 2.3.1 HACCP Team

1. 2.3.1.1. Is a HACCP team assembled with the appropriate specific knowledge and expertise, including operational staff?


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2. 2.3.1.2. Do those responsible for the development and maintenance of the HACCP plan have an internal team leader and appropriate training in the application of HACCP principles, as well as specific knowledge of the products and processes?


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2.3.2 Product Description

1. 2.3.2.1.a Is a full description of the product documented and maintained, including its composition?


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2. 2.3.2.1.b Is a full description of the product documented and maintained, including its physical, organoleptic, chemical, and microbiological characteristics?


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3. 2.3.2.1.c Is a full description of the product documented and maintained, including the legal requirements for the food safety of the product?


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4. 2.3.2.1.d Is a full description of the product documented and maintained, including the methods of treatment, packaging, and durability (shelf life)?


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5. 2.3.2.1.e Is a full description of the product documented and maintained, including the conditions for storage, method of transport, and distribution?


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2.3.3 Identify Intended Use And Users Of The Product

1. 2.3.3.1 Is the intended use of the product described in relation to the expected use by the end consumer, considering vulnerable groups of consumers?


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2.3.4 Construct Flow Diagram

1. 2.3.4.1 Is a flow diagram documented and maintained for each product or product group, including all variations of processes and sub-processes (including rework and reprocessing), with each step and control measure for CCPs and other control measures identified?


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2.3.5 On-site Confirmation Of The Flow Diagram

1. 2.3.5.1 Do representatives of the HACCP team verify the flow diagram through on-site verifications at all operation stages and shifts, and are amendments made where appropriate?


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2.3.6 Conduct A Hazard Analysis For Each Step

1. 2.3.6.1 Is a hazard analysis conducted for all possible and expected physical, chemical (including radiological and allergens), and biological hazards, including those linked to materials in contact with food, packaging materials, and the work environment? Does the hazard analysis consider the likelihood of hazard occurrence and the severity of their adverse health effects, and are specific control measures applied to control each significant hazard?


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2.3.7 Determining Critical Control Points And Other Control Measures

1. Is the determination of whether a step at which a control measure is applied is a CCP facilitated by using a decision tree or other tool(s) that demonstrates a logical reasoned approach?


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2.3.8 Establish Validated Critical Limits For Each CCP

1. Are validated critical limits established for each CCP to identify when a process is out of control?


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2.3.9 Establish A Monitoring System For Each CCP

1. 2.3.9.1 Is a monitoring system established for each CCP, including specific procedures in terms of method, frequency of measurement or observation, and recording of results, and are these procedures documented, implemented, and maintained?


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2. 2.3.9.2 Are records of CCP monitoring verified by a responsible person within the company and maintained for a relevant period?


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3. 2.3.9.3 Has the operative personnel in charge of monitoring control measures defined for CCPs and other control measures received specific training or instruction?


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4. 2.3.9.4 Are control measures, other than those defined for CCPs, monitored, recorded, and controlled by measurable or observable criteria?


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2.3.10 Establish Corrective Actions

1. In the event that monitoring indicates a particular control measure defined for a CCP or any other control measure is not under control, are corrective actions documented and implemented, including actions related to non-conforming products and identifying the root cause for the loss of control of CCPs?


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2.3.11 Validate The HACCP Plan And Establish Verification Procedures

1. 2.3.11.1 Are procedures for validation, including revalidation after any modification that can impact food safety, documented, implemented, and maintained to ensure that the HACCP plan is suitable to effectively control the identified hazards?


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2. 2.3.11.2 Are procedures for verification documented, implemented, and maintained to confirm that the HACCP plan is working correctly, including activities such as internal audits, testing, sampling, deviations and non-conformities, and complaints, performed at least once within a 12-month period or whenever significant changes occur? Are the results of verification activities recorded and incorporated into the HACCP plan?


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2.3.12 Establish Documentation And Recording Keeping

1. 2.3.12.1 Are documentation and records related to the HACCP, including hazard analysis, determination of control measures for CCPs and other control measures, determination of critical limits, processes, procedures, outcomes of monitoring activities, training records of personnel in charge of CCP monitoring, and observed deviations and non-conformities with implemented corrective actions, available?


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3.1 Human Resources

1. 3.1.1 Do all personnel performing work that affects product safety, quality, legality, and authenticity have the required competence, appropriate to their role, as a result of education, work experience, and/or training?


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2. 3.1.2 Are the responsibilities, competencies, and job descriptions for all job titles with an impact on food safety and product quality documented, implemented, and maintained? Is the assignment of key roles defined?


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3.2 Personal Hygiene

1. 3.2.1.a Are risk-based requirements relating to personal hygiene documented, implemented, and maintained, covering hair and beards?


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2. 3.2.1.b Are risk-based requirements relating to personal hygiene documented, implemented, and maintained, covering protective clothing (including conditions of use in staff facilities)?


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3. 3.2.1.c Are risk-based requirements relating to personal hygiene documented, implemented, and maintained, covering hand washing, disinfection, and hygiene?


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4. 3.2.1.d Are risk-based requirements relating to personal hygiene documented, implemented, and maintained, covering eating, drinking, smoking/vaping, or other use of tobacco?


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5. 3.2.1.e Are risk-based requirements relating to personal hygiene documented, implemented, and maintained, covering actions to be taken in case of cuts or skin abrasions?


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6. 3.2.1.f Are risk-based requirements relating to personal hygiene documented, implemented, and maintained, covering fingernails, jewelry, false nails/eyelashes, and personal belongings (including medicines)?


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7. 3.2.1.g Are risk-based requirements relating to personal hygiene documented, implemented, and maintained, covering the notification of infectious diseases and conditions impacting food safety via a medical screening procedure?


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8. 3.2.2 Do all relevant personnel, contractors, and visitors understand and apply the requirements for personal hygiene?


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9. 3.2.3 Is compliance with personal hygiene requirements monitored with a frequency based on risks, but at least once within a 3-month period?


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10. 3.2.4 Is a risk-based program implemented and maintained to control the effectiveness of hand hygiene?


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11. 3.2.5 Are visible jewelry (including piercings) and watches not worn, with any exceptions comprehensively evaluated based on risks and effectively managed?


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12. 3.2.6.a Are cuts and skin abrasions covered with plasters/bandages that do not pose contamination risks and are they waterproof and colored differently from the product color?


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13. 3.2.6.b Where appropriate, do plasters/bandages contain a metal strip?


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14. 3.2.6.c Where appropriate, are single-use gloves worn?


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15. 3.2.7 In work areas where wearing headgear and/or a beard snood is required, is the hair completely covered to prevent product contamination?


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16. 3.2.8 Are usage rules implemented for work areas/activities where it is required to wear gloves (colored differently from the product color)?


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17. 3.2.9 Is adequate protective clothing provided in sufficient quantity for each employee?


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18. 3.2.10 Is all protective clothing thoroughly and regularly laundered in-house, by approved contractors, or by employees, with this decision documented and based on risks?


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19. Do the requirements related to laundry ensure sufficient segregation between dirty and clean clothing at all times?


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20. Do the requirements related to laundry ensure appropriate laundering conditions, including water temperature and detergent dosage?


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21. Do the requirements related to laundry ensure the avoidance of contamination until use?


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22. Do the requirements related to laundry include monitoring of laundering effectiveness?


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23. 3.2.11 In case of any health issue or infectious disease that may impact food safety, are actions taken to minimize contamination risks?


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3.3 Training And Instruction

1. 3.3.1.a Are documented training and/or instruction programs implemented with respect to product and process requirements and the training needs of employees, based on their jobs, and do they include training contents?


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2. 3.3.1.b Are documented training and/or instruction programs implemented with respect to product and process requirements and the training needs of employees, based on their job, and do they include training frequency?


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3. 3.3.1.c Are documented training and/or instruction programs implemented with respect to product and process requirements and the training needs of employees, based on their job, and do they include employee tasks?


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4. 3.3.1.d Are documented training and/or instruction programs implemented with respect to product and process requirements and the training needs of employees, based on their job, and do they include languages?


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5. 3.3.1.e Are documented training and/or instruction programs implemented with respect to product and process requirements and the training needs of employees, based on their job, and do they include a qualified trainer/tutor?


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6. 3.3.1.f Are documented training and/or instruction programs implemented with respect to product and process requirements and the training needs of employees, based on their job, and do they include evaluation of training effectiveness?


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7. 3.3.2 Do the documented training and/or instruction programs apply to all personnel, including seasonal and temporary workers and employees from external companies, employed in the respective work area, and are they trained/instructed in accordance with these programs upon employment and before commencing work?


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8. 3.3.3.a Are records of all training/instruction events available, stating the list of participants (including their signature)?


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9. 3.3.3.b Are records of all training/instruction events available, stating the date?


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10. 3.3.3.c Are records of all training/instruction events available, stating the duration?


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11. 3.3.3.d Are records of all training/instruction events available, stating the contents of the training?


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12. 3.3.3.e Are records of all training/instruction events available, stating the name of the trainer/tutor?


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13. Is there a procedure or program documented, implemented, and maintained to prove the effectiveness of the training and/or instruction programs?


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14. 3.3.4.a Are the contents of training and/or instruction reviewed and updated when necessary, with special consideration given to food safety?


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15. 3.3.4.b Are the contents of training and/or instruction reviewed and updated when necessary, with special consideration given to product authenticity, including food fraud?


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16. 3.3.4.c Are the contents of training and/or instruction reviewed and updated when necessary, with special consideration given to product quality?


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17. 3.3.4.d Are the contents of training and/or instruction reviewed and updated when necessary, with special consideration given to food defense?


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18. 3.3.4.e Are the contents of training and/or instruction reviewed and updated when necessary, with special consideration given to food-related legal requirements?


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19. 3.3.4.f Are the contents of training and/or instruction reviewed and updated when necessary, with special consideration given to product/process modifications?


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20. 3.3.4.g Are the contents of training and/or instruction reviewed and updated when necessary, with special consideration given to feedback from previous documented training/instruction programs?


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3.4 Staff Facilities

1. 3.4.1 Are adequate staff facilities provided that are proportional in size, equipped for the number of personnel, and designed and controlled to minimize food safety risks? Are such facilities maintained in a way to prevent contamination?


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2. 3.4.2 Are product contamination risks from food and drink and/or foreign materials minimized, considering food and drink from vending machines, canteens, and/or brought to work by personnel?


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3. 3.4.3 Are changing rooms located to allow direct access to the areas where unpacked food products are handled, or are alternative measures implemented and maintained to minimize product contamination risks when infrastructure does not allow direct access? Are outdoor clothing and protective clothing stored separately, or are alternative measures implemented and maintained to prevent contamination risks?


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4. 3.4.4 Do toilets neither have direct access to nor pose contamination risks to areas where products are handled? Are toilets equipped with adequate hand washing facilities and proper ventilation, either natural or mechanical? Is mechanical airflow from a contaminated area to a clean area avoided?


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5. 3.4.5.a Are hand hygiene facilities provided that address an adequate number of wash basins?


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6. 3.4.5.b Are hand hygiene facilities provided that are suitably located at access points to and/or within production areas?


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7. 3.4.5.c Are hand hygiene facilities provided that are designated for cleaning hands only?


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8. 3.4.5.d Is the necessity of similar equipment in other areas (e.g., packing area) based on risks?


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9. 3.4.6.a Do hand hygiene facilities provide running potable water at an adequate temperature?


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10. 3.4.6.b Do hand hygiene facilities provide adequate cleaning and disinfection equipment?


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11. 3.4.6.c Do hand hygiene facilities provide adequate means for hand drying?


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12. 3.4.7.a Where higher hygiene control is required, does the hand washing equipment provide hand contact-free fittings?


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13. 3.4.7.b Where higher hygiene control is required, does the hand washing equipment provide hand disinfection?


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14. 3.4.7.c Where higher hygiene control is required, does the hand washing equipment provide a waste container with a hand contact-free opening?


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15. 3.4.8 Where needed, are cleaning and disinfection facilities available and used for boots, shoes, and further protective clothing?


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4.1 Customer Focus And Contract Agreement

1. 4.1.1 Is a procedure implemented and maintained to identify fundamental needs and expectations of customers, with feedback used as input for the company’s continuous improvement?


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2. 4.1.2 Are all requirements related to food safety and product quality, within the customer agreement and any revisions of these clauses, communicated to and implemented by each relevant department?


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3. 4.1.3 a Where there are customer agreements related, are the requirements for the product recipe (including raw materials characteristics) being complied with?


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4. 4.1.3 b Where there are customer agreements related, is the process being adhered to as specified in the customer agreement?


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5. 4.1.3 c Where there are customer agreements related, are the technological requirements outlined in the customer agreement being met?


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6. 4.1.3 d Where there are customer agreements related, are the testing and monitoring plans specified in the customer agreement being followed?


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7. 4.1.3 e Where there are customer agreements related, is the packaging meet the requirements set forth in the customer agreement?


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8. 4.1.3 f Where there are customer agreements related, is the labeling in compliance with the specifications provided in the customer agreement?


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9. 4.1.4 In accordance with customer requirements, does the senior management inform affected customers as soon as possible of any issue related to product safety or legality, including deviations and non-conformities identified by competent authorities?


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4.2 Specifications And Formulas - 4.2.1 Specifications

1. 4.2.1.1 Are specifications documented and implemented for all finished products, ensuring they are up-to-date, unambiguous, and in compliance with legal and customer requirements?


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2. 4.2.1.2 a Is there a documented, implemented, and maintained procedure to control the creation, approval, and amendment of specifications, including, where required, the acceptance of the customer(s)? Does this procedure include the update of finished product specifications in case of any modification related to raw materials?


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3. 4.2.1.2 b Is there a documented, implemented, and maintained procedure to control the creation, approval, and amendment of specifications, including, where required, the acceptance of the customer(s)? Does this procedure include the update of finished product specifications in case of any modification related to formulas/recipes?


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4. 4.2.1.2 c Is there a documented, implemented, and maintained procedure to control the creation, approval, and amendment of specifications, including, where required, the acceptance of the customer(s)? Does this procedure include the update of finished product specifications in case of any modification related to processes impacting the finished products?


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5. 4.2.1.2 d Is there a documented, implemented, and maintained procedure to control the creation, approval, and amendment of specifications, including, where required, the acceptance of the customer(s)? Does this procedure include the update of finished product specifications in case of any modification related to packaging materials impacting the finished products?


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6. 4.2.1.3 Are specifications documented and implemented for all raw materials (ingredients, additives, packaging materials, rework), ensuring they are up-to-date, unambiguous, and in compliance with legal and customer requirements?


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7. 4.2.1.4 Are specifications and/or their contents available on-site for all relevant personnel?


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8. 4.2.1.5 Where products are requested to be labeled and/or promoted with a claim or where certain methods of treatment or production are excluded, are measures implemented to demonstrate compliance with such statements?


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4.3 Product Development/Product Modification/Modification Of Production Processes

1. 4.3.1 Is there a documented, implemented, and maintained procedure for the development or modification of products and/or processes, including, at a minimum, a hazard analysis and assessment of associated risks?


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2. 4.3.2 Does the procedure ensure that labeling complies with current legislation of the destination country/ies and customer requirements?


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3. 4.3.3 Does the development and/or modification process result in specifications about the formulation, rework, packaging materials, manufacturing processes, and compliance with food safety, product quality, legality, authenticity, and customer requirements, including factory trials, product testing, and process monitoring? Are the progress and results of product development/modification recorded?


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4. 4.3.4 Are shelf life tests or appropriate validation through microbiological, chemical, and organoleptic evaluation carried out, considering product formulation, packaging, manufacturing, and declared conditions? Is the shelf life defined in accordance with this evaluation?


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5. 4.3.5 Are recommendations for preparation and/or instructions for the use of food products related to food safety and/or product quality validated and documented?


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6. 4.3.6 Is nutritional information or claims declared on labeling validated through studies and/or tests throughout the shelf life of the products?


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4.4 Purchasing

1. 4.4.1 Is there a documented, implemented, and maintained procedure for sourcing raw materials, semi-finished products, and packaging materials, including approval and monitoring of suppliers (internal and external) which contains, raw materials and/or suppliers’ risks?


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2. 4.4.1a Does the procedure include the assessment of raw materials and/or suppliers’ risks?


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3. 4.4.1b Does the procedure specify required performance standards (e.g., certification, origin)?


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4. 4.4.1c Does the procedure address exceptional situations (e.g., emergency purchases)?


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5. 4.4.1d Does the procedure include audits performed by an experienced and competent person?


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6. 4.4.1e Does the procedure include testing results?


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7. 4.4.1f Does the procedure include an evaluation of supplier reliability?


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8. 4.4.1g Does the procedure address supplier complaints?


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9. 4.4.1h Does the procedure include a supplier questionnaire?


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10. 4.4.2 Are purchased materials assessed, based on risks and suppliers' status, for food safety, product quality, legality, and authenticity, with results used as the basis for testing and monitoring plans?


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11. 4.4.3a Are purchasing services evaluated to ensure compliance with defined requirements, specifically considering the service requirements?


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12. 4.4.3b Are purchasing services evaluated to ensure compliance with defined requirements, specifically considering the supplier’s status according to its assessment?


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13. 4.4.3c Are purchasing services evaluated to ensure compliance with defined requirements, specifically considering the impact of the service on the finished products?


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14. 4.4.4 When a part of the product processing and/or primary packing and/or labeling is outsourced, is this documented in the food safety and quality management system, and are such processes controlled to guarantee that food safety, product quality, legality, and authenticity are not compromised? Are controls of outsourced processes identified and documented, and when required by the customer, is there evidence that they have been informed and have agreed to such outsourced processes?


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15. 4.4.5 Is there a documented and implemented agreement covering the outsourced processes, describing arrangements made, including in-process controls, testing, and monitoring plans?


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16. 4.4.6a Are suppliers of outsourced processes approved through certification to IFS Food or another GFSI-recognized food safety certification standard?


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17. 4.4.6b Are suppliers of outsourced processes approved through a documented supplier audit performed by an experienced and competent person, including, at a minimum, requirements for food safety, product quality, legality, and authenticity?


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18. 4.4.7 Is the sourcing of materials and supplier assessments reviewed at least once within a 12-month period or whenever significant changes occur, with records of the reviews and the consequential actions of the assessment documented?


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4.5 Product Packaging

1. 4.5.1a Are key parameters for the packaging materials defined in detailed specifications based on risks and intended use, ensuring compliance with current relevant legislation and other relevant hazards or risks? Is the suitability of food contact packaging materials and the existence of functional barriers validated for each relevant product, monitored, and demonstrated by tests/analyses such as organoleptic tests?


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2. 4.5.1b Are key parameters for the packaging materials defined in detailed specifications based on risks and intended use, ensuring compliance with current relevant legislation and other relevant hazards or risks? Is the suitability of food contact packaging materials and the existence of functional barriers validated for each relevant product, monitored, and demonstrated by tests/analyses such as storage testing?


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3. 4.5.1c Are key parameters for the packaging materials defined in detailed specifications based on risks and intended use, ensuring compliance with current relevant legislation and other relevant hazards or risks? Is the suitability of food contact packaging materials and the existence of functional barriers validated for each relevant product, monitored, and demonstrated by tests/analyses such as chemical analyses?


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4. 4.5.1d Are key parameters for the packaging materials defined in detailed specifications based on risks and intended use, ensuring compliance with current relevant legislation and other relevant hazards or risks? Is the suitability of food contact packaging materials and the existence of functional barriers validated for each relevant product, monitored, and demonstrated by tests/analyses such as migration test results?


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5. 4.5.2 For all packaging materials that could impact products, are declarations of compliance documented, attesting to compliance with legal requirements? If no specific legal requirements apply, is evidence maintained to ensure that packaging materials are suitable for use, including for materials influencing raw materials, semi-finished, and finished products?


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6. 4.5.3 Do used packaging and labeling correspond to the product being packed and comply with agreed customer product specifications, with labeling information being legible and indelible, and monitored and documented at least at the start and end of a production run as well as at every product changeover?


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4.6 Factory Location

1. 4.6.1 Is the potential adverse impact on food safety and/or product quality from the factory environment (e.g., ground, air) investigated, with documented measures implemented and reviewed for effectiveness at least once within a 12-month period or whenever significant changes occur?


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4.7 Factory Exterior

1. 4.7.1 Are all external areas of the factory clean, tidy, designed, and maintained to prevent contamination, with a suitable drainage system installed where natural drainage is inadequate?


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2. 4.7.2 Is outdoor storage kept to a minimum, and where goods are stored outside, are measures in place to ensure there are no contamination risks or adverse effects on food safety and quality?


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4.8 Plant Layout And Process Flow

1. 4.8.1a Is there a documented and maintained site plan covering all buildings, describing the process flow of finished products?


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2. 4.8.1b Is there a documented and maintained site plan covering all buildings, describing the process flow of semi-finished products, including rework?


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3. 4.8.1c Is there a documented and maintained site plan covering all buildings, describing the process flow of packaging materials?


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4. 4.8.1d Is there a documented and maintained site plan covering all buildings, describing the process flow of raw materials?


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5. 4.8.1e Is there a documented and maintained site plan covering all buildings, describing the process flow of personnel?


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6. 4.8.1f Is there a documented and maintained site plan covering all buildings, describing the process flow of waste?


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7. 4.8.1g Is there a documented and maintained site plan covering all buildings, describing the process flow of water?


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8. 4.8.2 Is the process flow from receipt of goods to dispatch implemented, maintained, reviewed, and modified as necessary to ensure that microbiological, chemical, and physical contamination risks of raw materials, packaging materials, semi-finished, and finished products are avoided, with cross-contamination risks minimized through effective measures?


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9. 4.8.3 In areas sensitive to microbiological, chemical, and physical risks, are they designed and operated to ensure that product safety is not compromised?


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10. 4.8.4 Do laboratory facilities and in-process controls not affect product safety?


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4.9 Production And Storage Premises - 4.9.1 Constructional Requirements

1. 4.9.1.1 Are premises where food products are prepared, treated, processed, and stored designed, constructed, and maintained to ensure food safety?


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4.9.2 Walls

1. 4.9.2.1 Are walls designed and constructed to meet production requirements, preventing contamination, reducing condensation and mold growth, facilitating cleaning, and, if necessary, disinfection?


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2. 4.9.2.2 Are the surfaces of walls maintained to prevent contamination and easy to clean, being impervious and wear-resistant to minimize product contamination risks?


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3. 4.9.2.3 Are junctions between walls, floors, and ceilings designed to facilitate cleaning and, if necessary, disinfection?


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4.9.3 Floors

1. 4.9.3.1 Is the floor covering designed and constructed to meet production requirements and maintained to prevent contamination, facilitate cleaning, and, if necessary, disinfection, with surfaces being impervious and wear-resistant?


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2. 4.9.3.2 Is the hygienic disposal of water and other liquids ensured? Are drainage systems designed, constructed, and maintained to minimize product contamination risks (e.g., entry of pests, areas sensitive to the transmission of odor or contaminants) and are they easy to clean?


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3. 4.9.3.3 In food handling areas, are machinery and piping arranged to allow wastewater to flow directly into a drain, with appropriate measures to ensure water and other liquids reach drainage without difficulty and stagnation of puddles avoided?


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4.9.4 Ceilings/Overheads

1. 4.9.4.1 Are ceilings (or, where no ceilings exist, the inside of roofs) and overhead fixtures (including piping, cableway, lamps, etc.) designed, constructed, and maintained to minimize the accumulation of dirt and condensation, and do they not pose any physical and/or microbiological contamination risks?


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2. 4.9.4.2 Where false ceilings are used, is access to the vacant area provided to facilitate cleaning, maintenance, and inspection for pest control?


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4.9.5 Windows And Other Openings

1. 4.9.5.1 Are windows and other openings designed and constructed to avoid the accumulation of dirt, and are they maintained to prevent contamination?


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2. 4.9.5.2 Where there are contamination risks, are windows and roof glazing kept closed and fixed during production?


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3. 4.9.5.3 Where windows and roof glazing are designed to be opened for ventilation, are they fitted with easy-to-clean pest screens or other measures to prevent contamination?


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4. 4.9.5.4 In areas where unpackaged products are handled, are windows protected against breakage?


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4.9.6 Doors And Gates

1. 4.9.6.1a Are doors and gates maintained to prevent contamination and be easy to clean, designed, and constructed of non-absorbent materials to avoid splintering parts?


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2. 4.9.6.1b Are doors and gates maintained to prevent contamination and be easy to clean, designed, and constructed of non-absorbent materials to avoid flaking paint?


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3. 4.9.6.1c Are doors and gates maintained to prevent contamination and be easy to clean, designed, and constructed of non-absorbent materials to avoid corrosion?


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4. 4.9.6.2 Are external doors and gates constructed to prevent the access of pests?


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5. 4.9.6.3 Are plastic strip curtains separating areas maintained to prevent contamination and easy to clean?


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4.9.7 Lighting

1. 4.9.7.1 Are all production, storage, receipt, and dispatch areas equipped with adequate levels of light?


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4.9.8 Air Conditioning/Ventilation

1. 4.9.8.1 Is adequate natural and/or artificial ventilation designed, constructed, and maintained in all areas?


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2. 4.9.8.2 If ventilation equipment is installed, are filters and other components easily accessible, monitored, and cleaned or replaced as necessary?


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3. 4.9.8.3 Does air conditioning equipment and artificially generated airflow not compromise product safety and quality?


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4. 4.9.8.4 Is dust extraction equipment designed, constructed, and maintained in areas where considerable amounts of dust are generated?


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4.9.9 Water

1. 4.9.9.1 Is the water used for hand washing, cleaning, and disinfection, or as an ingredient in the production process of potable quality at the point of use and supplied in sufficient quantities?


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2. 4.9.9.2 Is the quality of water (including recycled water), steam, or ice monitored following a risk-based sampling plan?


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3. 4.9.9.3 Does recycled water used in the process not pose contamination risks?


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4. 4.9.9.4 Is non-potable water transported in separate, properly marked piping that is neither connected to the potable water system nor allows the possibility of reflux, to prevent contamination of potable water sources or the factory environment?


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4.9.10 Compressed Air And Gases

1. 4.9.10.1 Is the quality of compressed air that comes in direct contact with food or food contact materials monitored based on risks, ensuring that it does not pose contamination risks?


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2. 4.9.10.2 Do gases that come in direct contact with food or food contact materials demonstrate safety and quality for the intended use?


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4.10 Cleaning And Disinfection

1. 4.10.1a Are risk-based cleaning and disinfection schedules validated, documented, and implemented, specifying the objectives?


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2. 4.10.1b Are risk-based cleaning and disinfection schedules validated, documented, and implemented, specifying the responsibilities?


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3. 4.10.1c Are risk-based cleaning and disinfection schedules validated, documented, and implemented, specifying the products used and their instructions for use?


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4. 4.10.1d Are risk-based cleaning and disinfection schedules validated, documented, and implemented, specifying the dosage of cleaning and disinfection chemicals?


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5. 4.10.1e Are risk-based cleaning and disinfection schedules validated, documented, and implemented, specifying the areas and timeslots for cleaning and disinfection activities?


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6. 4.10.1f Are risk-based cleaning and disinfection schedules validated, documented, and implemented, specifying the cleaning and disinfection frequency?


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7. 4.10.1g Are risk-based cleaning and disinfection schedules validated, documented, and implemented, specifying the Cleaning In Place (CIP) criteria, if applicable?


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8. 4.10.1h Are risk-based cleaning and disinfection schedules validated, documented, and implemented, specifying the documentation requirements?


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9. 4.10.1i Are risk-based cleaning and disinfection schedules validated, documented, and implemented, specifying the hazard symbols (if necessary)?


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10. 4.10.2 Are cleaning and disinfection activities implemented to ensure effectively cleaned premises, facilities, and equipment?


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11. 4.10.3 Are cleaning and disinfection activities documented, and are such records verified by a responsible designated person in the company?


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12. 4.10.4 Are only competent personnel performing cleaning and disinfection activities, with personnel being trained and retrained to carry out the cleaning and disinfection schedules?


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13. 4.10.5 Is the intended use of cleaning and disinfection equipment clearly specified, and is it used and stored in a way to avoid contamination?


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14. 4.10.6 Are Safety Data Sheets and instructions for use available on-site for cleaning and disinfection chemicals, and can personnel responsible for cleaning and disinfection activities demonstrate their knowledge of such instructions?


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15. 4.10.7a Is the effectiveness of cleaning and disinfection measures verified through visual inspection, based on a risk-based sampling schedule?


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16. 4.10.7b Is the effectiveness of cleaning and disinfection measures verified through rapid testing, based on a risk-based sampling schedule?


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17. 4.10.7c Is the effectiveness of cleaning and disinfection measures verified through analytical testing methods, based on a risk-based sampling schedule?


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18. 4.10.8 Are cleaning and disinfection schedules reviewed and modified as needed in response to changes in products, processes, or cleaning and disinfection equipment?


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19. 4.10.9 When a third-party service provider is hired for cleaning and disinfection activities in production areas, are all requirements documented in the service contract?


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4.11 Waste Management

1. 4.11.1 Is a waste management procedure documented, implemented, and maintained to prevent cross-contamination?


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2. 4.11.2 Are all local legal requirements for waste disposal met?


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3. 4.11.3 Is food waste and other waste removed as quickly as possible from areas where food is handled, and is the accumulation of waste avoided?


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4. 4.11.4 Are waste collection containers clearly marked, suitably designed, maintained, easy to clean, and disinfected where necessary?


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5. 4.11.5 If food waste is separated and reintroduced into the feed supply chain, are measures or procedures implemented to prevent contamination or deterioration of this material?


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6. 4.11.6 Is waste collected in separate containers according to the intended means of disposal, disposed of by authorized third parties only, and are records of waste disposal kept by the company?


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4.12 Foreign Material And Chemical Risk Mitigation

1. 4.12.1 Are procedures documented, implemented, and maintained to prevent contamination with foreign materials based on risks, and are contaminated products treated as non-conforming?


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2. 4.12.2a Are products being processed protected against physical contamination from environmental contaminants?


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3. 4.12.2b Are products being processed protected against physical contamination from oils or dripping liquids from machinery?


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4. 4.12.2c Are products being processed protected against physical contamination from dust spills?


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5. Are special considerations given to product contamination risks caused by equipment and utensils?


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6. Are special considerations given to product contamination risks caused by pipes?


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7. Are special considerations given to product contamination risks caused by walkways?


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8. Are special considerations given to product contamination risks caused by platforms?


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9. Are special considerations given to product contamination risks caused by ladders?


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10. If it is not possible to protect the products due to technological characteristics and/or needs, are appropriate control measures implemented?


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11. 4.12.3 Are all chemicals within the site fit for purpose, labeled, stored, and handled to avoid contamination risks?


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12. 4.12.4 Where metal and/or other foreign material detectors are required, are they installed to ensure maximum efficiency of detection to prevent subsequent contamination, and are detectors maintained at least once within a 12-month period or whenever significant changes occur?


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13. 4.12.5 Is the accuracy of all equipment and methods designed to detect and/or eliminate foreign materials specified, and are functionality tests of such equipment and methods carried out on a risk-based frequency? In case of malfunction or failure, is the impact on products and processes assessed?


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14. 4.12.6 Are potentially contaminated products isolated, and is access and handling for further testing or processing carried out only by authorized personnel?


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15. 4.12.7 In areas where raw materials, semi-finished, and finished products are handled, is the use of glass and/or brittle materials excluded, and where their presence cannot be avoided, are risks controlled, and are the materials clean and posing no risks to product safety?


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16. 4.12.8 Are risk-based measures implemented and maintained for the handling of glass packaging, glass containers, or other kinds of containers in the production process, ensuring no further contamination risks after the process step?


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17. 4.12.9 Are procedures documented, implemented, and maintained to describe the measures to be taken in case of glass breakage and/or brittle materials, including identifying the scope of goods to be isolated, specifying authorized personnel, cleaning and disinfection of the production environment, and releasing the production line for continued production?


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18. 4.12.10 Are breakages of glass and brittle materials recorded, with exceptions justified and documented?


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19. 4.12.11 Where visual inspection is used to detect foreign materials, are employees trained, and are operational changes performed at an appropriate frequency to maximize the effectiveness of the process?


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20. 4.12.12 In areas where raw materials, semi-finished, and finished products are handled, is the use of wood excluded, and where its presence cannot be avoided, are risks controlled and the wood clean and posing no risks to product safety?


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4.13 Pest Monitoring And Control

1. 4.13.1 Are site premises and equipment designed, built, and maintained to prevent pest infestation?


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2. 4.13.2a Are risk-based pest control measures documented, implemented, and maintained, taking into account the factory environment (potential and targeted pests)?


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3. 4.13.2b Are risk-based pest control measures documented, implemented, and maintained, considering the type of raw materials and finished products?


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4. 4.13.2c Are risk-based pest control measures documented, implemented, and maintained, including a site plan with areas for application (bait map)?


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5. 4.13.2d Are risk-based pest control measures documented, implemented, and maintained, considering constructional designs susceptible to pest activity (e.g., ceilings, cellars, pipes, corners)?


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6. 4.13.2e Are risk-based pest control measures documented, implemented, and maintained, ensuring the identification of the baits on site?


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7. 4.13.2f Are risk-based pest control measures documented, implemented, and maintained, defining responsibilities (in-house or external)?


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8. 4.13.2g Are risk-based pest control measures documented, implemented, and maintained, detailing the agents used and their instructions for use and safety?


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9. 4.13.2h Are risk-based pest control measures documented, implemented, and maintained, specifying the frequency of inspections?


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10. 4.13.2i Are risk-based pest control measures documented, implemented, and maintained, considering rented storage, if applicable?


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11. 4.13.3 When a third-party service provider is hired for pest control, are all requirements documented in the service contract, and is a competent person at the company appointed to monitor pest control activities? Even if outsourced, are responsibilities for necessary actions, including ongoing supervision of pest control activities, retained within the company?


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12. 4.13.4 Are pest control inspections and resulting actions documented, with the implementation of actions monitored and recorded, and any infestations documented with control measures taken?


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13. 4.13.5 Are baits, traps, and insect exterminators fully functioning, sufficient in number, designed for purpose, placed in appropriate positions, and used in a way to avoid contamination?


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14. 4.13.6 Are incoming deliveries inspected on arrival for the presence of pests, with any findings recorded?


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15. 4.13.7 Is the effectiveness of pest control measures monitored, including trend analysis, to allow timely appropriate actions, with records of this monitoring available?


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4.14 Receipt And Storage Of Goods

1. 4.14.1 Are all incoming goods, including packaging materials and labels, checked for compliance with specifications and a risk-based monitoring plan, with records of inspections available?


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2. 4.14.2 Is a system implemented and maintained to ensure that storage conditions for raw materials, semi-finished, finished products, and packaging materials correspond to product specifications and do not negatively impact other products?


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3. 4.14.3 Are raw materials, packaging materials, semi-finished, and finished products stored to minimize contamination risks or any other negative impact?


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4. 4.14.4 Are adequate storage facilities available for the management and storage of working materials, process aids, and additives, and are the personnel responsible for the management of these storage facilities trained?


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5. 4.14.5 Are all products identified, and is their use undertaken in accordance with the principles of First In/First Out and/or First Expired/First Out?


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6. 4.14.6 When a third-party storage service provider is hired, is the service provider certified to IFS Logistics or any other GFSI-recognized certification standard covering the respective scope of activity, or do they fulfill all relevant requirements equivalent to the company’s own storage practices as defined in the contract?


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4.15 Transport

1. 4.15.1a Are conditions inside the vehicles checked before loading to ensure the absence of strange smells?


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2. 4.15.1b Are conditions inside the vehicles checked before loading to ensure the absence of high dust load?


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3. 4.15.1c Are conditions inside the vehicles checked before loading to ensure the absence of adverse humidity?


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4. 4.15.1d Are conditions inside the vehicles checked before loading to ensure the absence of pests?


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5. 4.15.1e Are conditions inside the vehicles checked before loading to ensure the absence of mold?


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6. 4.15.2 Where goods are transported at certain temperatures, is the temperature inside the vehicles checked and documented before loading?


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7. 4.15.3 Are procedures to prevent contamination during transport, including loading and unloading, documented, implemented, and maintained, considering different categories of goods (food/non-food) if applicable?


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8. 4.15.4 Where goods are transported at certain temperatures, is the appropriate range of temperatures maintained during transport and documented?


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9. 4.15.5 Are risk-based hygiene requirements for all transport vehicles and equipment used for loading/unloading implemented, with measures taken recorded?


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10. 4.15.6a Are loading/unloading areas appropriate for their intended use, constructed to mitigate risks of pest intake?


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11. 4.15.6b Are loading/unloading areas appropriate for their intended use, constructed to protect products from adverse weather conditions?


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12. 4.15.6c Are loading/unloading areas appropriate for their intended use, constructed to avoid the accumulation of waste?


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13. 4.15.6d Are loading/unloading areas appropriate for their intended use, constructed to prevent condensation and growth of mold?


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14. 4.15.6e Are loading/unloading areas appropriate for their intended use, constructed to facilitate easy cleaning and, if necessary, disinfection?


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15. 4.15.7 When a third-party transport service provider is hired, is the service provider certified for IFS Logistics or any other GFSI-recognized certification standard covering the respective scope of activity, or do they fulfill all relevant requirements equivalent to the company’s own transport practices as defined in the contract?


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4.16 Maintenance And Repair

1. 4.1.6.1 Is a maintenance plan documented, implemented, and maintained for all critical equipment (including transport and storage premises) to ensure food safety, product quality, and legality, covering both internal maintenance activities and service providers? Does the maintenance plan include responsibilities, priorities, and due dates?


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2. 4.1.6.2 Is food safety, product quality, legality, and authenticity ensured during and after maintenance and repair work, with records of maintenance and repair work kept?


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3. 4.1.6.3 Are all materials used for maintenance and repair fit for their intended use and do not pose contamination risks?


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4. 4.1.6.4 Are failures and malfunctions of premises and equipment (including transport) that are essential for food safety and product quality identified, documented, and reviewed to enable prompt actions and improve the maintenance plan?


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5. 4.1.6.5 Are temporary repairs carried out to avoid compromising food safety and product quality, documented, and is a short-term deadline set for resolving the issue?


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6. 4.1.6.6 When a third-party maintenance and repair service provider is hired, are all company requirements regarding material, equipment, and operational rules defined, documented, and maintained in the service contract to prevent product contamination?


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4.17 Equipment

1. 4.1.7.1 Is equipment suitably designed and defined for its intended use and in compliance with food safety, product quality, legality, and customer requirements validated before commissioning new equipment?


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2. 4.1.7.2 For all equipment and utensils that could impact the product, is evidence documented to demonstrate compliance with legal requirements?


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3. In the absence of specific legal requirements, is a certificate of conformity available to demonstrate suitability for intended use?


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4. In the absence of specific legal requirements, are technical specifications available to demonstrate suitability for intended use?


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5. In the absence of specific legal requirements, is a manufacturer's self-declaration available to demonstrate suitability for intended use?


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6. 4.1.7.3 Is equipment located to allow effective cleaning, disinfection, and maintenance operations?


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7. 4.1.7.4 Is all product equipment maintained in a condition that does not compromise food safety and product quality?


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8. 4.1.7.5 In the event of changes to equipment, is the process reviewed to ensure compliance with food safety, product quality, legality, authenticity, and customer requirements?


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4.18 Traceability

1. 4.1.8.1 Is a traceability system documented, implemented, and maintained that enables the identification of product lots and their relation to batches of raw materials, food contact packaging materials, and/or materials carrying legal and/or relevant food safety information?


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2. Does the traceability system incorporate all relevant records of receipt?


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3. Does the traceability system incorporate all relevant records of processing at all steps?


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4. Does the traceability system incorporate all relevant records of the use of rework?


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5. Does the traceability system incorporate all relevant records of distribution?


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6. Is traceability ensured and documented until delivery to the customer?


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7. 4.1.8.2 Is the traceability system, including mass balance, tested at least once within a 12-month period or whenever significant changes occur, with test samples reflecting the complexity of the product range? Are test records available that demonstrate upstream and downstream traceability (from delivered products to raw materials, and vice versa)?


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8. 4.1.8.3 Can traceability from finished products to raw materials and customers be performed within four (4) hours maximum, with test results and timeframe for obtaining information recorded and necessary actions taken? Are timeframe objectives compliant with customer requirements if less than four (4) hours are required?


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9. 4.1.8.4 Is labeling of semi-finished or finished product lots done at the time when goods are directly packed to ensure clear traceability, and where goods are labeled later, are temporarily stored goods marked with a specific lot labeling? Is the shelf life of labeled goods defined using the original production batch?


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10. 4.1.8.5 If required by the customer, are identified representative samples of the manufacturing lot or batch number stored appropriately and kept until the expiration of the “Use by” or “Best before” date of the finished products, and if necessary, for a determined period beyond this date?


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4.19 Allergen Risk Mitigation

1. 4.19.1 Is a risk assessment performed for all raw materials to identify allergens requiring declarations, including accidental or technically unavoidable cross-contaminations of legally declared allergens and traces, with this information available and documented for relevant countries of sale? Is a continuously up-to-date listing of all raw materials containing allergens used on the premises maintained, including identification of all blends and formulas to which such raw materials containing allergens are added?


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2. 4.19.2a Are risk-based measures implemented and maintained from receipt to dispatch to minimize potential cross-contamination of products by allergens, considering the environment?


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3. 4.19.2b Are risk-based measures implemented and maintained from receipt to dispatch to minimize potential cross-contamination of products by allergens, considering transport?


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4. 4.19.2c Are risk-based measures implemented and maintained from receipt to dispatch to minimize potential cross-contamination of products by allergens, considering storage?


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5. 4.19.2d Are risk-based measures implemented and maintained from receipt to dispatch to minimize potential cross-contamination of products by allergens, considering raw materials?


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6. 4.19.2e Are risk-based measures implemented and maintained from receipt to dispatch to minimize potential cross-contamination of products by allergens, considering personnel (including contractors and visitors)?


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7. 4.19.2f Are the implemented measures monitored to ensure effectiveness?


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8. 4.19.3 Are finished products containing allergens that require declarations declared in accordance with legal requirements, with accidental or technically unavoidable cross-contaminations of legally declared allergens and traces labeled? Is the decision risk-based, considering potential cross-contamination with allergens from raw materials processed in the company?


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