IFS Global Markets Food changes into IFS Progress Certification

The following changes have been implemented in the IFS Progress Food Standard in version 3:

Structural changes:

• Voluntary unannounced assessments are now possible at the Intermediate level
• The structure of the standard is aligned with the IFS Food Standard and thus facilitates preparation for IFS Food certification.
• The guideline for the implementation of the standard requirements has been integrated into the checklist, so that a uniform document can be used in version 3.
• The requirements regarding the HACCP concept were adapted to the new Codex Alimentarius 2020.
• The risk-based approach was introduced and requires various risk analyses on the part of the company for the implementation of the requirements.
• Half instead of one third of the total assessment time is now spent on the on-site evaluation.
• Many formulations and regulations have been made clearer. For example, the options for supplementary assessments and extension assessments are now clearly defined. Non-conformity management, especially in the case of failed assessments, is clearly defined. Outsourced processes, exclusions and decentralised structures have been considered in the standard.
• The definition of corrections and corrective actions in the action plan and their processing by the company is more clearly regulated.
• Supporting documents, such as the decision tree for product exclusions, were added.
• The assessment report contains 13 mandatory fields that must be filled in.

Changes in the catalogue of requirements:

• Number of requirements has been increased, so that the basic level now contains127 requirements and the intermediate level 74 requirements.
• The requirements themselves were often supplemented and formulated more precisely in line with IFS Food.
• The risk-based approach and its detailed documentation have been included in the requirements of the intermediate level. This now also includes the requirement for hygiene inspections.
• Some requirements from the intermediate level have been transferred to the basic level.
• In total, there are 15 new requirements, 10 of which are at the basic level and 5 at the intermediate level, on the following topics:
  • New requirements on the topic of food safety culture,
  • Food fraud,
  • Product development,
  • Product labelling,
  • Pest control,
  • Cleaning
• The responsibility of the management on the topic of food safety culture, responsibility and resources for the implementation of the food safety system and customer requirements is emphasised more strongly.
• The requirements in chapter 4 on operational processes as well as the requirements for the infrastructure and the production building were formulated more concretely and in more detail.

As a renowned and experienced certifier, TÜV NORD CERT works with auditors with multiple qualifications. Effective and cost-effective combination audits are possible. TÜV NORD CERT is approved for IFS certification by IFS Management GmbH and accredited by DAkkS (Deutsche Akkreditierungsstelle GmbH).