OF PRODUCTION PROCESSES
PRODUCTS AND SERVICES
CERTIFICATION
IFS has updated IFS Food Doctrine 8, version 3.
This is a regulatory document complementary to the standard.
Consequently, companies , certification bodies and auditors must be aware of its contents before the audit.
In the third version of the doctrine the following requirements of part 2 are further specified:
• Requirement 4.4.1. on specific procedures for the supply of animals, fish and seafood subject to the control of prohibited substances.
• Requirement 4.18.11 relating to the traceability of all edible parts of the carcass, including blood, before they are considered fit for human consumption in the case of animal slaughterhouses.
New IAF/ISO Communication on the integration of climate change issues into management system standards.
Please note that ISO has amended (IAF/ISO Communication on the Integration of Climate Change Considerations into Management System Standards) to the Management System Standards to make climate change a key factor. These changes emphasize the importance of addressing the effects of climate change within the organizational framework. In particular, changes have been made to ISO 9001:2015 and ISO 22000:2018, which address climate issues, organizational awareness and response to climate change. Please note that ISO has made two important changes to Section 4 (paragraph 4.1) “Understanding the organization and its context.
The organization shall identify external and internal issues that are material to its purpose and affect its ability to achieve its objectives
the results of its management system” and to paragraph 4.2 “Understanding stakeholder needs and expectations.” The changes (additions) implemented by ISO ensure that climate change is included in the management system.
Please consider the changes.
We inform that the normative document ISO 22003-1:2022 replaces the normative document ISO/TS 22003:2013 (the main changes and the transition period are specified in IAF MD 27:2023, edition 1.)
Requirement of the normative document ISO 22003-1:2022 guidelines for food safety management systems ISO 22000:2018 AND ISO 17021:2015 STANDARDS5
ISO 22003-1:2022 was prepared by the Technical Committee ISO/TC 34 "Foodstuffs" by the Subcommittee SC 17 "Food safety management systems" in cooperation with the ISO Committee for Conformity Assessment (CASCO).
Main changes in the normative document ISO 22003-1:2022
1. New definition of HACCP analysis
2. Changes/additions in chapter 7:
- Definition of certification functions within CABs
- Establishment of technical requirements based on Annex A and competence requirements based on Annex C
- Requirement for CABs to assess knowledge in the field of food safety
- Establishment of knowledge requirements for evaluators assessing the competence of personnel
3. Changes/additions in chapter 8:
- Requirement to use Table A.1 when defining the scope in Certification documents
- Extension of guidelines for the use of signs
4. Changes/additions in chapter 9:
- Requirements for defining the scope of certification
- Selection of sites
- Requirements for initial certification audits
- Expectations for the initial certification audit
- Unannounced audits
5. Amendments/supplements to Annex A:
- Definition of the scope of activities of the certification body (CB) to the subcategory level
- Definition of the competences of the auditor and the audit team
- Changes to subcategories and clusters:
• • Addition of BIII - Post-harvest procedures
• • Addition of C0 - Primary animal processing
• • Separation of clusters for categories H, I and J
• • Removal of subcategories D and G
6. Amendments/supplements to Annex B:
- Inclusion of references to the management systems of multi-site organizations and integrated management systems
- Extension of the Table to the subcategory level
- Correction of the issue of the minimum number of audit days on site and the number of staff in full-time equivalents
- Changes to the calculation of audit time
7. Amendments/supplements to Annex C:
- Inclusion of competences from Annex A of the standard ISO/IEC 17021-1
-Changes to competencies (The competency requirements for all relevant functions are based on ISO 22003-1:2022, Annex C – and Table C.1.
IFS Food v.8
We would like to inform you that on April 18, 2023, a new, 8th version of the IFS Food Standard was published.
In the new version of the standard, special attention has been paid to make working with the standard easier, more efficient and more practical for auditors and companies.
The latest developments, regulations and trends are included.
✅ IFS Food audits in version 8 are possible from October 1, 2023 and become mandatory for all certified companies from January 1, 2024.
✅In general, version 7 will expire on December 31, 2023. In some exceptional situations, IFS Food version 7 may apply after January 1, 2024.
✅The general authorization for these exceptions expires on December 31, 2024.
CERTIFICATION ACCORDING TO IFS FOOD V.7
The emphasis is on food safety and the quality of processes and products.
The standard supports the production and marketing departments in their efforts for brand safety and quality. IFS Food has been developed with the full and active participation of certification bodies, retailers, the food industry and catering companies.
- IFS risk-based approach enables individual risk assessments and focuses on areas relevant to each company's unique processes.
- The system drives continuous improvement: The IFS scoring system shows how the rated company can further improve its performance by helping to achieve a higher level of product safety and quality assurance management.
- The non-prescriptive approach allows for tailor-made solutions: it enables companies to determine the threat control methods that are best suited to their unique circumstances.
- Requirements reduce operational costs and increase efficiency: By implementing IFS requirements, companies streamline their processes, reducing waste and costs associated with recalls, complaints or rejected products and rework.
- IFS certification boosts sales: certified companies retain existing customers and win new ones with IFS. They demonstrate that they meet customer expectations in terms of product safety and quality and are a trustworthy business partner.
If you are interested in undergoing an audit in accordance with the IFS Food v.7 standard and after a positive result you will receive an international standard certificate that your company really meets international standards, please contact GRAND CERT Sp. z o.o.
Dear partners, friends!
The process involved members of the IFS Extended Core Group, IFS International Technical Committee and representatives of national IFS working groups from France, Germany, Italy and other countries, as well as representatives of certification bodies, active auditors and other IFS partners.
At this stage, some changes/additions/adjustments to Part 1 (IFS Certification Protocol) and Part 2 (IFS Audit Checklist) as well as to the table of mandatory fields and the Glossary have been considered and proposed. Other parts of the standard (parts 3 and 4 in particular) will be presented to the relevant IFS committees at a later date.
Critical feedback, requests and wishes/visions of IFS Food 7 users and the latest developments in the global market were taken into account during the development of the new version.
IFS emphasizes that the suggestions and comments accepted for discussion are only a "draft for reference" and not the final version of the standard. There is still a considerable amount of work ahead of us.
A FOOD SAFETY CULTURE IS THE GENERAL PRINCIPLE OF A MODERN ENTERPRISE.
One definition defines a “Food Safety Culture” as the shared values, beliefs, and norms that influence the thinking and personal behavior of staff regarding food safety in an organization.
The management of the enterprise must promote and clearly understand that the main elements of the food safety culture are information about the introduced policy, awareness and responsibility of employees, clear division of duties, training and control of staff activities, continuous optimization of internal processes, feedback, etc.
Focusing on this issue will benefit the production of safe food products, increase employee engagement and motivation, and improve business performance.
It is also worth noting that work on the food safety culture is a continuous process, as it covers more issues related to individual behavior of people/employees than technical and technological requirements.
Unannounced assessment
This rule applies to all relevant IFS certification standards from January 1, 2021.
