International Food Standard

The aim of the IFS is to establish a uniform tool for all producers of own-brands. This includes standardised formulation and execution of the audits, mutual recognition of the audits and high transparency within the complete delivery chain.

The IFS defines content requirements, procedure and evaluation of the audit, as well as a requirement directive for certification bodies and auditors.
The structural setup of the IFS (Catalogue of Requirements):

Requisition to the quality management system
Management responsibilities
Management resources
Manufacturing process
Measurement, analysis and improvement

The auditor audits to the IFS standard, which is divided into two levels plus recommendation to the higher level.

Basis level: These criteria are the minimum standards required in the international food industry.

Higher level. These criteria are regarded as the highest level in the food industry.

Recommendations: These criteria are regarded as a recommendation for all audited companies, who would like to distinguish themselves in the relevant area and present themselves as a “sample enterprise”

(Source: HDE Trade Services GmbH)