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IFS INTERNATIONAL FOOD STANDARD

V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5

SF48 IFS-BRC
01.07.08
Page 1 of 44

The Bureau Veritas Certification


IFS International Food Standard, Version 5 - Checklist
- Incl. Global Standard for Food Safety, Issue 5 Ref.
This checklist includes the same numbered paragraphs as the IFS International Food Standard, Version 5,
August 2007.
For the relevant clauses / requirements are included the corresponding clauses / requirements in the Global
Standard for Food Safety, Issue 5, BRC January 2008.
For the relevant clauses are included the corresponding clauses in the ISO 9001:2000 Standard and in the ISO
22000:2005 Standard.
The first 2 pages states the 35 clauses from the BRC Standard with no (direct) reference to the IFS Standard.
The last page states a repetion of the 5 clauses from the IFS with no (direct) reference to the BRC Standard.

THIS DOCUMENT IS AN INTERNAL BUREAU VERITAS CERTIFICATION DOCUMENT


International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause

No direct IFS requirement

1.10

No direct IFS requirement

1.11

No direct IFS requirement

1.12

No direct IFS requirement

2.8.2

No direct IFS requirement

2.13.2

No direct IFS requirement

3.4.4

No direct IFS requirement

3.5.3

No direct IFS requirement

3.6.4

No direct IFS requirement

3.11.7

No direct IFS requirement

4.2.2

No direct IFS requirement

4.2.6

No direct IFS requirement

4.6.6

No direct IFS requirement

4.6.7

The company shall have the current issue of the


Global Standard for Food Safety available.
The company shall maintain certification to the
Global Standard for Food Safety by effective
timescale planning to ensure that certification
does not expire (refer to Section III, paragraph
12).
The most senior production or operations
manager on site shall attend the opening and
closing meetings of the audit for Global
Standard for Food Safety certification.
Any critical limits based on subjective data
(such as visual inspection) shall be supported
by clear guidance or examples.
Irrespective of any of the above changes, the
HACCP plan will be reviewed at least annually
and records shall be maintained.
Performance indicators shall be established
relating to customer satisfaction. These shall be
communicated to appropriate staff and
performance reviewed against these targets.
Internal audit reports shall identify and verify
conformity as well as non-conformity.
The company shall review the performance of
new suppliers against defined criteria within a
specified trial period and thereafter at a
specified frequency to decide the level of
ongoing supplier performance monitoring.
In the event of a product recall, the certification
body issuing the current certificate for the site
against the Global Standard for Food Safety and
the appropriate authority shall be informed in a
timely manner.
Staff shall be trained in site security procedures
and encouraged to challenge unidentified or
unknown visitors.
Where required by legislation, the site shall be
registered with, or approved by, the
appropriate authority.
Contractors involved in maintenance or repair
activities shall be under the supervision of a
nominated person.
Maintenance work shall be followed by a
documented hygiene clearance procedure,
which records that product contamination
hazards have been removed from machinery

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

4.6.9

No direct IFS requirement

4.7.6

No direct IFS requirement

4.7.8

No direct IFS requirement

4.7.9

No direct IFS requirement

4.8.3.2

No direct IFS requirement

4.9.2

No direct IFS requirement

No direct IFS requirement

No direct IFS requirement

No direct IFS requirement

No direct IFS requirement

No direct IFS requirement


No direct IFS requirement

No direct IFS requirement

Requirements

Clause Clause

No direct IFS requirement

No direct IFS requirement

SF48 IFS-BRC
01.07.08
Page 2 of 44

and equipment. On completion of any


maintenance work, machinery and equipment
shall be clean and free from contamination
hazards.
Engineering workshops shall be controlled to
prevent contamination risks to the product, e.g.
provision of swarf mats where workshops open
directly into production areas.
Designated controlled smoking areas shall be
isolated from production areas to an extent that
ensures smoke cannot reach the product.
Where smoking is allowed under national law,
sufficient extraction to the exterior of the
building shall be ensured. Adequate
arrangements for dealing with smokers waste
shall be provided at smoking facilities, both
inside and at exterior locations. Facilities shall
be available, with adequate reminders, for hand
washing after smoking.
Where catering facilities are provided, they
shall be suitably controlled to prevent
contamination of product.
Where eating of food is allowed outside during
breaks, this shall be in suitable designated
areas with appropriate control of waste.
Snap-off blade knives shall not be used.

Cleaning-in-place (CIP) facilities shall be


monitored and maintained to ensure effective
operation. Consideration shall be given to
frequency, cycle time, temperature, chemical
concentration and spray ball location and
coverage. CIP shall have adequate separation
from active product lines.
4.11.4
Bait stations shall be robust, of tamper
resistant construction, secured in place and
appropriately located to prevent contamination
risk to product.
4.11.8
Results of pest control inspections shall be
assessed and analysed for trends regularly, but
as a minimum:

in the event of an infestation

annually.
This shall include a catch analysis from trapping
devices to identify problem areas. Any such
problems shall be suitably rectified.
5.4.4
Product contact liners (or raw material/work-in
progress contact liners) shall be appropriately
coloured and of sufficient gauge to prevent
accidental contamination where appropriate.
6.2.2
Where the quantity of the product is not
governed by legislative requirements (e.g. bulk
quantity), the product must conform to
customer requirements.
7.1.2
Where personnel are engaged in activities
relating to Critical Control Points, relevant
training and documented monitoring procedures
shall be in place.
7.2
The company shall ensure that access and
Statemovement of personnel, visitors and
ment of contractors shall not compromise product
Intent
safety.
7.2.1
There shall be a plan of the site which defines
access points for personnel, travel routes and
staff facilities.
7.2.2
If it is necessary to allow access through
production areas, designated walkways shall be
provided that ensure there is adequate
segregation from materials.
7.2.3
All facilities shall be designed and positioned,
where possible, so that movement of personnel
is by simple, logical routes.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 3 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause

No direct IFS requirement

7.2.4

No direct IFS requirement

7.3.5

No direct IFS requirement

7.3.6

No direct IFS requirement

7.3.9

No direct IFS requirement

7.3.10

No direct IFS requirement

7.4.2

No direct IFS requirement

7.5.5

Contractors and visitors, including drivers, shall


be made aware of all procedures for access to
premises and the requirements of the areas
they are visiting, with special reference to
hazards and potential product contamination.
Fingernails shall be kept short, clean and
unvarnished. False fingernails shall not be
permitted. Where visitors cannot comply,
suitable control procedures shall be in place,
e.g. non-handling of product, use of gloves.
Excessive perfume or aftershave shall not be
worn.
A sample from each batch of plasters shall be
successfully tested through a metal detector
and records shall be kept.
Procedures shall be in place to control the use
of personal medicines to minimise the risk of
contamination.
Where there may be risk to product safety,
visitors and contractors shall be required to
complete a health questionnaire prior to
entering the raw material, preparation,
processing, packing and storage areas. Where
appropriate, these persons shall undergo
medical screening before permission is granted.
Where there is the risk of contamination,
smoking and eating while wearing protective
clothing shall not be permitted.

1.

Senior Management Responsibility

1.1

Corporate policy / Corporate principles

1.1.1

The senior management shall draw up and


implement corporate policy. This shall consider
as a minimum:
- customer focus
- environmental responsibility
- ethics and personnel responsibility
- product requirements (includes: product
safety, quality, legality, process and
specification).
The corporate policy shall be communicated to
all employees.

5.1

5.1

1.1.2

The content of the corporate policy shall have


been broken down into specific objectives for
the related departments. The responsibility and
the time scale for achievement shall be defined
for each department of the company.
From the corporate policy, the quality objectives
shall be communicated to the employees in the
respective departments and shall be effectively
implemented.
The senior management shall ensure that the
achievement of all objectives is regularly
reviewed, as a minimum at least once a year.

5.4.1

5.2

5.4.1

5.2

1.3

The companys senior management shall ensure


that food safety and quality objectives are
established, documented, monitored and
reviewed.

5.6

5.8

1.5

The companys senior management shall take


responsibility for the review process.

1.1.3

1.1.4

The companys senior management shall


demonstrate they are fully committed to
FUNDAthe implementation of the requirements of
MENTAL
the Global Standard for Food Safety. This
shall include provision of adequate
Statement of resources, effective communication,
systems of review and actions taken to
Intent
effect continual improvement.
Opportunities for improvement shall be
identified, implemented and fully
documented.
1.4
The companys senior management shall ensure
that there is a process to identify and address
any safety or legality issue at a strategic level.
3.1
The companys senior management shall
develop and document a food safety and
Statequality policy which is authorised,
ment of
reviewed, signed and dated by an
Intent
appropriate senior manager.
The policy shall state the companys intention
3.1.1
to meet its obligation to produce safe and legal
products to the specified quality, and its
responsibility to its customers. This shall
include the commitment for review and
continual improvement. The companys senior
management shall ensure the policy is
communicated to all staff involved with
activities relating to product safety, legality and
quality.
1.3
The companys senior management shall ensure
that food safety and quality objectives are
established, documented, monitored and
reviewed.
1.0

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
1.1.5

Requirements
The company shall ensure that all relevant
information is communicated effectively and in
a timely manner to the relevant personnel.

1.1.6

The company shall assign the responsible for


the external communication (crisis
management, authorities and communication
with media).

1.2

Corporate structure

1.2.1

An organisation chart shall be available


showing the structure of the company.
Competences and responsibilities, including
deputisation of responsibility shall be clearly
laid down.

1.2.2

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

The companys senior management shall


demonstrate they are fully committed to
the implementation of the requirements of
the Global Standard for Food Safety. This
Stateshall include provision of adequate
ment of resources, effective communication,
Intent
systems of review and actions taken to
effect continual improvement.
Opportunities for improvement shall be
identified, implemented and fully
documented.
1.9
The decisions and actions agreed within the
review process shall be effectively
communicated to appropriate staff, and actions
implemented within agreed time scales. The
records shall be updated to show when actions
have been completed.
3.11.3
An incident management procedure shall be
documented, implemented and maintained.
This shall include as a minimum:

identification of key personnel


constituting the incident management
team with clearly identified
responsibilities

an up-to-date list of key contacts,


e.g.
incident management team,
emergency services, suppliers,
customers, certification body,
regulatory authority

a communication plan including the


provision of information to customers,
consumers and regulatory authorities
in a timely manner

details of external agencies providing


advice and support as necessary,
e.g. xpert laboratories, regulatory
authority and legal expertise

product withdrawal and/or recall


procedures

corrective action and business


recovery.
FUNDAMENTAL

3.3.1

5.5.1

5.4

3.3.2

1.2.4
KO

1.2.5

1.2.6

(5.5.1)

(5.4)

3.3.2

5.5.1

5.4

3.3

Employees with influence on product


requirements shall be aware of their
responsibilities, and shall be able to
demonstrate their understanding of their
responsibilities.

6.2.2

6.2.2

7.1

The senior management shall have nominated


an IFS representative.

5.5.2

Job descriptions with clearly defined


responsibilities shall exist for employees,
whose work has an effect on product
requirements.
The senior management shall ensure that
employees are aware of their
responsibilities and that mechanisms are in
place to monitor the effectiveness of their
operation.

Requirements

Clause Clause
1.0
5.5.3
5.6.2

3.3.3

1.2.3

SF48 IFS-BRC
01.07.08
Page 4 of 44

The company shall have an organisation chart


demonstrating the structure of the company.
Documented, clearly defined responsibilities
shall exist and be communicated to key staff
with responsibility for product safety, legality
and quality systems.
There shall be appropriate documented
arrangements in place to cover for the absence
of key staff.
Documented, clearly defined responsibilities
shall exist and be communicated to key staff
with responsibility for product safety, legality
and quality systems.

The company shall have a clear


organisational structure and define the
Stateresponsibilities, reporting relationships
ment of and job functions of those personnel
Intent
whose activities affect product safety,
legality and quality.
The company shall ensure that personnel
performing work that affects product
safety, legality and quality are
demonstrably competent to carry out their
Stateactivity, through training, work experience
ment of or qualification.
Intent
FUNDAMENTAL

5.5

No direct BRC requirement

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 5 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
1.1
5.1
5.1
6.1
6.1

1.2.7

The senior management shall provide sufficient


and relevant resources to meet the product
requirements.

1.2.8

The department responsible for quality


management shall have a direct reporting
relationship to the senior management.

(5.5.1)

(5.4)

1.2.9

The company shall ensure that all processes


(documented and undocumented) are known
by the relevant personnel and are applied
consistently.

6.2.2

6.2.2

1.2.10

The company shall have a system in place, to


ensure that it is kept informed of all relevant
legislation on food safety issues, scientific and
technical developments and industry codes of
practice.

(4.2.1)

7.7
8.5.2

1.3

Customer focus

1.3.1

A procedure shall be in place to identify


fundamental needs and expectations of
customers.

7.2

1.3.2

The results of this procedure shall be evaluated


and considered by the determination of quality
objectives.

(5.4.1)

(5.2)

1.4

Management review

1.4.1

Senior management shall ensure that the


quality management system is reviewed at
fixed periods.

5.6

5.8

The companys senior management shall


provide the human and financial resources
required to implement and improve the
processes of the quality management system
and the food safety plan.
(1.2)
There shall be clear communication and
reporting channels to senior management for
departments responsible for monitoring
compliance with the Global Standard for Food
Safety. The departments shall report regularly
on effective compliance.
7.1
The company shall ensure that personnel
performing work that affects product
FUNDAMENTAL safety, legality and quality are
demonstrably competent to carry out their
Stateactivity, through training, work experience
ment of or qualification.
Intent
(3.3.4)
The companys senior management shall ensure
a description of general duties or work
instructions are in place and communicated to
all staff involved with activities relating to
product safety, legality and quality.
3.3.5
The companys senior management shall have a
system in place to ensure that the company is
kept informed of all relevant legislative,
scientific and technical developments, and
industry codes of practice applicable in the
country of raw material supply, production and,
where known, the country where the product
will be sold.
3.4

The companys senior management shall


ensure that processes are in place to
Statedetermine any customer requirements and
ment of expectations with regard to product safety
and quality, and ensure these are fulfilled.
Intent
The company shall clearly identify those
3.4.1
individuals responsible for communication with
customers and shall have an effective system
for communication.
Customer requirements relating to the
3.4.2
development, specification, manufacture and
distribution of product shall have been agreed
with the customer and, where appropriate,
documented and agreed prior to order
fulfilment (refer to clause 3.7.2.3).
Customer needs and requirements shall be
3.4.3
reviewed on a suitable predetermined
frequency. Any changes to existing agreements
or contract shall be agreed, documented and
communicated to appropriate departments.
1.3
The companys senior management shall ensure
that food safety and quality objectives are
established, documented, monitored and
reviewed.
1.6

(1.8)

The review process shall be undertaken at


appropriate planned intervals, as a minimum
annually, to ensure critical evaluation of the
food safety plan and the HACCP systems
suitability, adequacy and effectiveness.
Records of management reviews shall be
comprehensively documented and retained.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
1.4.2

Requirements
This review shall include measures for the
control of the quality management system and
for the continuous improvement process.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
1.7
5.6.2
5.8.2
5.6.3
5.8.3

5.2.1.8

1.4.3

The company shall identify and review regularly


(e.g. by internal audits or on-site inspection) the
infrastructure needed to achieve conformity to
product requirements. This shall include, as a
minimum, the following:
- buildings
- supply systems
- machines and equipment
- transport.
The results of the review shall be considered,
with due consideration to risk, for investment
planning.

6.3
(7.5)

6.3
(7.2)

SF48 IFS-BRC
01.07.08
Page 6 of 44

Requirements
The review process shall include the evaluation
of:

internal, second party and third party


audits

previous management review


documents, action plans and time
frames

customer performance indicators,


complaints and feedback

incidents, corrective actions, out-ofspecification results and nonconforming materials

process performance and deviation


from defined parameters

reviews of the HACCP-based system

developments in scientific information


associated with the products in scope

resource requirements.
Any non-conformities relating to allergen
control shall be included in the management
review process (refer to clause 1.7) and may
include, as appropriate, internal or external
incidents and customer complaints such as
labelling or cross-packing errors. The review
process shall also consider updates or changes
in allergen legislation or scientific information.

4.1.5

The company shall identify and review regularly


(e.g. by internal audits or on-site inspection) the
infrastructure needed to achieve conformity to
product requirements. This shall include, as a
minimum, the following:
- buildings
- supply systems
- machines and equipment
- transport.
The results of the review shall be considered,
with due consideration to risk, for investment
planning.

4.3.2
Statement of
Intent
4.8.1

The fabrication of the site, buildings and


facilities shall be suitable for the intended
purpose.
Based on risk assessment, the company shall
identify, control and manage any potential risks
from chemical, physical or taint contamination.
This may include risks associated with the
following, although this is not an exhaustive
list:

storage

production operation or processes or


machinery

any maintenance or building work


carried out

hygiene and cleaning operations.


These shall be verified through regular site
audits carried out at a frequency determined by
risk assessment.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

1.4.4

The company shall identify and review regularly


(e.g. by internal audits or on-site inspection) the
work environment needed to achieve
conformity to product requirements. This shall
include, as a minimum the following:
- staff facilities
- environmental conditions
- safety and security at work
- hygienic conditions
- workplace design
- external influences (e.g. noise, vibration).
The results of the review shall be considered,
with due consideration to risk for investment
planning.

2.

Quality Management System

2.1

HACCP (based on the Codex Alimentarius


CA)
HACCP system

2.1.1
2.1.1.1

2.1.1.2

The basis of the companys food safety control


system shall be a fully implemented, systematic
and comprehensive HACCP system, based
upon the Codex Alimentarius principles. It shall
take into account any legal requirements of the
production and destination countries which may
go beyond such principles. The HACCP system
shall be implemented at each production site.
The HACCP system shall cover all raw
materials, products or product groups as well
as every process from goods in to dispatch,
including product development and product
packaging.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 7 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
4.3.2
6.4
6.4

The fabrication of the site, buildings and


Statefacilities shall be suitable for the intended
ment of purpose.
Intent
4.8.1
Based on risk assessment, the company shall
identify, control and manage any potential risks
from chemical, physical or taint contamination.
This may include risks associated with the
following, although this is not an exhaustive
list:

storage

production operation or processes or


machinery

any maintenance or building work


carried out

hygiene and cleaning operations.


These shall be verified through regular site
audits carried out at a frequency determined by
risk assessment.

7.1

2.0

4.1

2.2.1

The companys food safety plan shall be based


on a HACCP system which shall be systematic,
comprehensive, thorough, fully implemented
Stateand maintained. Codex Alimentarius HACCP
ment of principles shall be used and reference shall be
Intent
made to relevant legislation, codes of practice
or guidelines.
FUNDAMENTAL

The HACCP food safety team will define the


specific products and/or processes that are the
subject of the HACCP plan.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
2.1.1.3

Requirements
The company shall ensure that the HACCP
system is based upon scientific literature, or
technical verified specifications relating to the
manufactured products and procedures. This
shall be maintained in line with new technical
process development.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
2.2.2
7.3.3
7.3.5.2

2.13.1

2.1.2

Assemble HACCP team (CA Step 1)

2.1.2.1

The HACCP team shall have strong senior


management support and shall be well known
and established across the whole company.
The HACCP team shall be multidisciplinary and
include operational staff. Personnel appointed
as HACCP team members shall have specific
knowledge of HACCP, product and process
knowledge and the associated hazards.

2.1.2.2

2.1.3

HACCP Analysis

All relevant information needed to conduct the


hazard analysis shall be collected, maintained,
documented and updated. The company will
ensure that the HACCP plan is based on
comprehensive information sources, which are
referenced and available on request. This may
include the following, although this is not an
exhaustive list:

the latest scientific literature

historical and known hazards


associated with specific food products

relevant codes of practice

recognised guidelines

food safety legislation of products


in destination countries

customer requirements.
The HACCP food safety team shall ensure that
procedures exist to review the HACCP plan prior
to any changes which may affect product
safety. As a guide, these may include the
following, although this is not an exhaustive
list:

change in raw materials or supplier of


raw materials

change in ingredients/recipe

change in processing conditions or


equipment

change in packaging, storage or


distribution conditions

change in staff or management


responsibilities

change in consumer use

developments in scientific information


associated with ingredients, process
or product.
Appropriate changes resulting from the review
shall be incorporated into the HACCP plan, fully
documented and validated.

5.1

2.1.4

The companys senior management shall


demonstrate commitment and support to the
HACCP food safety team.

7.3.2

2.1.1

The HACCP plan shall be developed and


managed by a multi-disciplinary food safety
team that includes those responsible for
Quality/Technical, Production Operations,
Engineering and other relevant functions. The
team members shall have specific knowledge of
HACCP and relevant knowledge of product,
process and associated hazards.
The HACCP food safety team shall have a
designated and qualified team leader who shall
be able to demonstrate competence and
experience of HACCP.
Records shall be maintained that demonstrate
the HACCP food safety team has the required
knowledge and understanding of HACCP.
In the event of the company not having
appropriate in-house knowledge, external
expertise may be sought, but day-to-day
management of the food safety system shall
remain the responsibility of the company.
Records shall be maintained that demonstrate
the HACCP food safety team has the required
knowledge and understanding of HACCP.
In the event of the company not having
appropriate in-house knowledge, external
expertise may be sought, but day-to-day
management of the food safety system shall
remain the responsibility of the company.

2.1.3

Where competent knowledge is not available,


external expert advice shall be obtained.

Requirements

2.1.2

2.1.2.3

SF48 IFS-BRC
01.07.08
Page 8 of 44

7.3.2

2.1.3

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
2.2.3
7.3.3
7.3.5.2

2.1.3.1

Describe product (CA Step 2)


A full description of the product including all
relevant information on product safety exists
such as:
- composition
- physical, organoleptic, chemical and
microbiological parameters
- methods of treatment
- packaging
- durability (shelf life)
- conditions for storage and method of
transport.

2.1.3.2

Identify intended use (CA Step 3)


The intended use of the product shall be
described as seen from the expected use of the
product by the end consumer, taking into
account vulnerable groups of consumers.

7.3.4

2.3.1

2.1.3.3

Construct flow diagram (CA Step 4)


A flow diagram shall exist for each product, or
product group, and for all variations of the
processes and sub-processes. The flow
diagram shall be dated, updated and clearly
identify each CCP with the number assigned to
it.

7.3.5.1

2.4.1

2.1.3.4

On-site confirmation of the flow diagram


(CA Step 5)
The HACCP team shall review the processes at
all operation stages against the flow diagram.
Amendments of the diagram will be made,
where appropriate.
Conduct a hazard analysis for each step (CA
Step 6 Principle 1)
A hazard analysis shall be available of all
physical, chemical and biological hazards that
may reasonably be expected.

7.3.5.1

2.5.1

7.4

2.6.1

2.1.3.5

SF48 IFS-BRC
01.07.08
Page 9 of 44

Requirements
A full description of the product shall be
developed, which includes all relevant
information on food safety. As a guide, this may
include the following, although this is not an
exhaustive list:

composition (e.g. raw materials,


ingredients, recipe)

origin of ingredients

physical or chemical properties that


impact food safety (e.g. pH, aw)

treatment and processing (e.g.


heating, freezing, salting)

packaging system (e.g. modified


atmosphere, vacuum)

storage and distribution conditions


(e.g. chilled, ambient)

target safe shelf life under


prescribed storage and usage
conditions

instructions for use (e.g. storage,


preparation)

consideration of potential misuse


(e.g. storage, preparation).
The intended use of the product by the
customer shall be described defining the
consumer target groups, including the
suitability of the product for vulnerable groups
of the population, e.g. infants, elderly, allergy
sufferers.
A flow diagram shall be prepared to cover each
product, product category or process. This shall
set out all aspects of the food process operation
within the HACCP scope, from raw materials
selection through processing, storage and
distribution. As a guide, this may include the
following, although this is not an exhaustive
list:

plan of premises and equipment


layout

raw materials including introduction


of utilities and other contact
materials ( e.g. water, packaging)

sequence and interaction of all


process steps

outsourced processes and


subcontracted work

process parameters

potential for process delay

rework and recycling

low/high risk and clean/dirty area


segregation

finished products, intermediate/


semi-processed products, byproducts and waste.
The HACCP food safety team shall verify the
accuracy of the flow diagrams by on-site audit
and challenge. Daily and seasonal variations
shall be considered and evaluated. Records of
verified flow diagrams shall be maintained.
The HACCP food safety team shall confirm the
scope of the HACCP plan and identify and
record all the potential hazards that are
reasonably expected to occur at each step in
relation to product, process and facilities which
may not be controlled by existing prerequisites.
This shall include hazards present in raw
materials, those introduced during the process
or surviving the process steps, and allergen
risks (refer to clause 5.2). It shall also take
account of the preceding and following steps in
the process chain.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

2.1.3.5.1 The hazard analysis shall consider the


likelihood of harm to the consumer and the
potential severity of damage (effect, potential
consequences).

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 10 of 44

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
2.6.2
7.4.2
7.4.3

2.1.3.5.2 For all steps, which are not defined as CCPs


but as CPs, the company shall implement,
maintain and document specific preventive
measures.

7.4.4

(2.6.3)

2.1.3.6

Determine critical control points (CA Step 7


Principle 2)
Relevant Critical Control Points (CCPs) shall be
determined, to which control can be applied
directly in order to prevent, eliminate or reduce
a food safety hazard to acceptable level(s).

7.6.2

2.7.1

2.1.3.7

Establish critical limits for each CCP (CA


Step 8 Principle 3)
For each CCP, the appropriate critical limits
shall be defined and validated, in order to
clearly identify when a process is out of control.

7.6.3

2.8.1

2.8.3

Requirements
The HACCP food safety team shall conduct a
hazard analysis to identify hazards which need
to be prevented, eliminated or reduced to
acceptable levels. Consideration shall be given
to the following as a minimum:

likely occurrence of hazard

severity of the effects on consumer


safety

vulnerability of those exposed

survival and multiplication of microorganisms of concern

presence or production of toxins,


chemicals or foreign bodies

contamination of raw materials,


intermediate/semi-processed product,
or finished product

potential for adulteration/deliberate


contamination.
The HACCP food safety team shall consider the
control measures necessary to prevent,
eliminate or reduce the hazard to acceptable
levels. Consideration may be given to using
more than one control measure. Justification for
acceptable levels in the finished product for
each hazard shall be determined and
documented.
For each hazard that requires control, control
points shall be reviewed to identify those that
are critical. This requires a logical approach and
may be facilitated by use of a decision tree.
CCPs shall be those control points which are
required in order to prevent, eliminate or
reduce a food safety hazard to acceptable
levels. If a hazard is identified at a step where
control is necessary for safety but the control
does not exist, the product or process shall be
modified at that step, or at an earlier or later
step, to provide a control measure.
For each CCP, the appropriate critical limits
shall be defined in order to identify clearly if the
process is in or out of control and if the
identified acceptable level of the food safety
hazard in the finished product is likely to be
exceeded. Critical limits shall be measurable
wherever possible (e.g. time, temperature, pH)
and the rationale for their establishment clearly
documented. The HACCP food safety team shall
take into account relevant legislation or codes
of practice when establishing critical limits.
The HACCP food safety team shall validate each
CCP. Documented evidence shall show that the
control measures selected are capable of
consistently controlling the hazard to the level
specified by the critical limit.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
2.1.3.8
KO

Requirements
Establish a monitoring system for each CCP
(CA Step 9 Principle 4)
Specific monitoring procedures shall be
established for each CCP to detect any loss
of control at that CCP. Records of
monitoring shall be maintained for a
relevant period. Each defined CCPs shall be
under control. Monitoring and control
respectively of each CCP shall be
demonstrated by records. The respective
records shall specify the responsible
person as well as the date and result.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
2.9.1
7.6.4
2.9.2

2.9.3

6.1.1

2.1.3.9

Establish corrective actions (CA Step 10


Principle 5)
For each CCP, corrective actions shall be
established. In case the monitoring indicates
that a particular CCP is not under control,
adequate corrective actions shall be taken and
documented. Such corrective actions shall also
take into account any non-conforming products.

---

7.6.5

2.10.1

2.10.2

2.1.3.10 Establish verification procedures (CA Step


11 Principle 6)
Procedures of verification shall be established
to confirm that the HACCP system is efficient.
Verification of the HACCP system shall be
performed at least once a year. Examples of
verification activities include:
- internal audits
- analysis
- sampling
- evaluations
- complaint by authorities and customers.
The results of this verification shall be
incorporated into the HACCP system.
2.1.3.11 Establish documentation and record
keeping (CA Step 12 Principle 7)
Documentation shall be available, covering all
processes, procedures, measures and records.
Documentation and record keeping shall be
appropriate to the nature and size of the
company.
2.2
Documentation requirements

7.8

4.2
7.7

SF48 IFS-BRC
01.07.08
Page 11 of 44

2.11.1

Requirements
The HACCP food safety team shall establish a
monitoring system for each CCP to ensure
compliance with critical limits.
Each defined CCP shall be under control. The
monitoring system shall be able to detect loss
of control of CCPs and wherever possible
provide information in time for corrective action
to be taken. As a guide, consideration may be
given to the following, although this is not an
exhaustive list:

online measurement

offline measurement

continuous measurement (e.g.


thermographs)

where discontinuous measurement is


used, the system shall ensure that
the sample taken is representative
of the batch of product.
Records associated with monitoring CCPs must
be signed by the person responsible for the
monitoring and verified, as appropriate, by an
authorised person. Recorded details shall
include the date and result of measurements
carried out.
A process shall ensure that all Critical Control
Points and specified limits identified through
HACCP are transferred into day-to-day
production controls and are fully validated.
The HACCP food safety team shall specify and
document the corrective action to be taken
when monitored results indicate a failure to
meet a control limit, or when monitored results
indicate a trend towards loss of control. This
shall include the action to be taken by
nominated personnel with regard to any
products that have been manufactured during
the period when the process was out of control.
Documented procedures shall be established
and maintained for the appropriate handling of
potentially unsafe products to ensure that they
are not released until confirmed as suitable for
release.
Procedures of verification shall be established to
confirm that the HACCP plan is effective.
Examples of verification activities are:

internal audits

review of records where acceptable


limits have been exceeded

review of complaints by enforcement


authorities or customers

review of incidents of product


withdrawal
or recall.

2.11.2

Verification results shall be recorded and


communicated to the HACCP food safety team.

2.12.1

Documentation and record keeping shall be


sufficient to assist the company to verify that
the HACCP controls are in place and
maintained.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

The quality system for quality assurance and


food safety shall be documented and
implemented, and shall be retained in one
location.

2.2.2

A documented procedure shall exist for the


control of documents and their amendments.

4.2.2
4.2.3

4.2.1
4.2.2

2.2.3

All documents shall be clearly legible,


unambiguous and comprehensive. They shall
be available to relevant personnel at all times.

4.2.3

4.2.2

2.2.4

All documents which are necessary for


compliance with the product requirements shall
be available in their latest version.

4.2.3

4.2.2

2.2.5

The reason for any amendments to documents,


critical for the product requirements shall be
recorded.

2.3

Record keeping

2.3.1

All relevant records, necessary for the product


requirements shall be complete, detailed and
maintained and shall be available on request.

4.2.4

4.2.3

The company shall have a food safety and


Statequality manual which describes how the
ment of requirements of the Global Standard for
Intent
Food Safety are met. These requirements
shall be fully implemented, reviewed at
appropriate planned intervals and
improved where necessary.
3.2.1
The food safety and quality manual shall
contain an outline of working methods and
practices or references to where such an outline
is documented.
3.2.2
The food safety and quality manual shall be
readily available to key staff.
3.7.1
The companys senior management shall
ensure that all documents, records and
Statedata critical to the management of product
ment of safety, legality and quality are in place and
effectively controlled.
Intent
3.7.1.2 Documents shall be clearly legible,
unambiguous, in appropriate languages and
sufficiently detailed to enable their correct
application by appropriate staff. They shall be
readily accessible to relevant staff at all times.
3.7.1.1 All documents in use shall be properly
authorised and be the correct version.
3.7.1.4 A procedure shall be in place to ensure obsolete
documentation is rescinded, and where
necessary replaced with a revised version.
3.7.1.3 The reason for any changes or amendments to
documents critical to product safety, legality or
quality systems and procedures shall be
recorded.
3.7.3
Statement of
Intent
3.7.3.1

All relevant records, necessary for the product


requirements shall be complete, detailed and
maintained and shall be available on request.
The records shall be legible, genuine,
appropriately authorised and retained in good
condition for an appropriate defined time
period.
The period of retention for records shall relate
to shelf life of the product and take into
account, where it is specified on the label, the
possibility that shelf life may be extended by
the consumer, e.g. freezing.
Any legal and customer specific requirements
relevant to record retention shall be taken into
account.
Any alterations to records shall be authorised
and justification for alteration shall be recorded.

Records shall be legible and genuine. They


shall be maintained in a way that subsequent
manipulation of records is prohibited.

4.2.4

4.2.3

3.7.3.1

2.3.3

All records shall be kept in accordance with


legal requirements. If those are not specified,
records shall be kept for the duration of the
shelf life, to make verification possible. For
products which have a very short or no shelf
life, record keeping shall be based on a risk
analysis.

3.7.3.4

(4.2.4)

(4.2.3)

3.7.3.2

3.

Any amendments to records shall only be


carried out by authorised persons.
Resource Management

3.1

Human resources management

3.1.1

All personnel performing work that affects


product safety, legality and quality shall have
the required competence by education, work
experience and/or training.

6.2.2

6.2.2

7.1

Human resources

3.2.1

Personnel hygiene

The company shall maintain genuine


records to demonstrate the effective
control of product safety, legality and
quality.
The records shall be legible, genuine,
appropriately authorised and retained in good
condition for an appropriate defined time
period.

3.7.3.3

2.3.2

3.2

Requirements

Clause Clause
3.2
(4.2.2) 4.2.1

2.2.1

2.3.4

SF48 IFS-BRC
01.07.08
Page 12 of 44

3.7.3.5

The company shall ensure that personnel


performing work that affects product
safety, legality and quality are
demonstrably competent to carry out their
Stateactivity, through training, work experience
ment of or qualification.
Intent
FUNDAMENTAL

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
3.2.1.1

Requirements
There shall be documented requirements
relating to personnel hygiene. These include,
as a minimum the following fields:
- hand washing and disinfection
- eating and drinking
- smoking
- actions to be taken in case of cuts or skin
abrasions
- fingernails and jewellery
- hair and beards.
The requirements shall be based on a risk
analysis in relation to product and process.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

Clause

7.3.4

The requirements for personnel hygiene


shall be in place and applied by all relevant
personnel, contractors and visitors.
Compliance with the requirements shall be
checked regularly.

6.4

7.2

3.2.1.3

Visible jewellery (incl. piercing) and watches


shall not be worn. Any exceptions shall have
been comprehensively evaluated by risk
analysis in relation to product and process.

(6.4)

(7.2)

3.2.1.4

Cuts and skin abrasions shall be covered by a


coloured plaster (different from the product
colour) containing a metal strip, where
appropriate and in case of hand injuries, in
addition to a plaster, a single use glove shall be
worn.

(6.4)

(7.2)

3.2.2

Protective clothing for personnel,


contractors and visitors
Company procedures shall exist to ensure that
all personnel, contractors and visitors are
aware of the rules regarding the management
of wearing and changing of protective clothing
in specified work areas in accordance with
product requirements.

(6.4)

(7.2)

3.2.2.1

BRC Global Standard - Food, Issue 5

Clause Clause
7.3.1
(6.4)
(7.2)

3.2.1.2
KO

3.2.2.3

In work areas where wearing headgear and/or


beard snood is required, the hair shall be
covered completely so that product
contamination is prevented.

(6.4)

Clearly defined usage rules shall exist for work


areas where it is required to wear gloves
(coloured differently from the product colour).
Compliance with these rules shall be checked
on a regular basis.

(6.4)

(7.2)

The requirements for personal hygiene shall be


documented and communicated to all
personnel. Compliance with the requirements
shall be checked regularly.
Hand cleaning shall be performed at a
frequency that is appropriate, based on risk
assessment.

The companys personal hygiene standards


shall be documented and adopted by all
Statepersonnel, including contractors and
ment of visitors to the production facility. These
Intent
standards shall be formulated with due
regard to risk of product contamination.
7.3.1
The requirements for personal hygiene shall be
documented and communicated to all
personnel. Compliance with the requirements
shall be checked regularly.
7.3.2
Based on risk assessment, the company shall
document its jewellery policy.
7.3.3
Watches shall not be worn. Jewellery shall not
be worn, with the exception of a plain wedding
ring, a wedding wristband and sleeper earrings
(continuous loop). Rings and studs in exposed
parts of the body, such as noses, tongues and
eyebrows, shall not be worn.
7.3.8
All cuts and grazes on exposed skin shall be
covered by an appropriately coloured plaster
different from the product colour (preferably
blue) and containing a metal detectable strip
where metal detection/X-ray equipment is in
use. These shall be company issued and
monitored. Where appropriate, in addition to
the plaster, a finger stall shall be worn.

7.5
Statement of
Intent
7.5.1

7.5.6
7.5.7

(7.2)

Requirements

7.3

7.5.10

3.2.2.2

SF48 IFS-BRC
01.07.08
Page 13 of 44

7.5.9

Suitable company issued protective


clothing shall be worn by employees,
contractors or visitors working in or
entering production areas.
Based on risk assessment, the company shall
document and communicate to all employees,
contractors or visitors the rules regarding the
wearing and changing of protective clothing in
specified work areas, e.g. high-risk and low-risk
areas. This shall also include policies for
wearing of protective clothing away from the
production environment, e.g. removal before
entering toilets, use of canteen and smoking
areas.
For operations involving high-risk products
(refer to glossary) all visibly distinctive
protective clothing (including footwear) shall be
applied when entering, and removed when
leaving, the high risk area and stored in a
designated changing area.
All scalp hair shall be fully contained to prevent
product contamination.
Based on risk assessment, snoods for beards
and moustaches shall be worn to prevent
product contamination.
If gloves are used, they shall be replaced
regularly. Where appropriate, gloves shall be
suitable for food use; of a disposable type; of a
distinctive colour (blue where possible) be
intact, and not shed loose fibres.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
3.2.2.4

Requirements
Suitable protective clothing shall be available in
sufficient numbers for each employee.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
7.5
(6.4)
(7.2)

Statement of
Intent
7.5.2

(7.5.8)

3.2.2.5

7.5.3

All protective clothing shall be thoroughly and


regularly laundered. In accordance with a
process and product risk analysis, the clothing
shall be washed by a contract laundry, on site
laundry or by the employee.

(6.4)

3.2.2.6

Guidelines shall exist for laundering of


protective clothing and a procedure shall be in
place for checking its cleanliness.

(6.4)

(7.2)

7.5.4

3.2.3

Procedures applicable to infectious


diseases
There shall be written and communicated
procedures for personnel, contractors and
visitors for actions to be taken in the case of an
infectious disease or the suspicion thereof.
Particular consideration shall be taken in these
areas where product safety may be
compromised.

(6.4)

(7.2)

7.4

3.2.3.1

3.3

(7.2)

SF48 IFS-BRC
01.07.08
Page 14 of 44

7.5.4

Requirements
Suitable company issued protective
clothing shall be worn by employees,
contractors or visitors working in or
entering production areas.
Protective clothing shall be available that is:

provided in sufficient numbers for


each employee

of suitable design to prevent


contamination of the product (as a
minimum contain no external pockets
or sewn on buttons).
Suitable footwear shall be worn within the
production environment.
Clean and dirty clothing shall be segregated
and controlled to prevent cross contamination.
Laundering of protective clothing shall take
place in-house using defined and verified
criteria to validate the effectiveness of the
laundering process, or by an approved
contracted and audited laundry. The
effectiveness of cleaning shall be monitored.
Washing of workwear by the employee is
exceptional but shall be deemed acceptable
where, based on a detailed risk assessment, it
can be confirmed there is no risk to product
safety. Detailed procedures shall be in place to
ensure the effectiveness of the laundering
process.
Laundering of protective clothing shall take
place in-house using defined and verified
criteria to validate the effectiveness of the
laundering process, or by an approved
contracted and audited laundry. The
effectiveness of cleaning shall be monitored.
Washing of workwear by the employee is
exceptional but shall be deemed acceptable
where, based on a detailed risk assessment, it
can be confirmed there is no risk to product
safety. Detailed procedures shall be in place to
ensure the effectiveness of the laundering
process.

The company shall ensure that medical


screening procedures are in place for all
Stateemployees, contractors or visitors who will
ment of be working in or visiting areas where
product safety could be compromised.
Intent
The company shall have a procedure for the
7.4.1
notification by employees, including temporary
employees, of any relevant infections, disease
or condition with which they may have been in
contact or be suffering from.
There shall be written and communicated
7.4.3
procedures for employees, including temporary
employees, contractors and visitors, on action
to be taken in the case of infectious disease
from which they may be suffering or have been
in contact. Particular consideration should be
given where product safety may be
compromised. Expert medical advice shall be
sought where required.

Training

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 15 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
(6.1.3)
6.2.2
6.2.2

Process monitoring shall be carried out by


trained staff and shall be documented.
7.1.1
All relevant personnel, including temporary staff
and contractors, shall be appropriately trained
prior to commencing work and adequately
supervised throughout the working period.
7.1.3
The company shall put in place documented
programmes covering the training needs of
relevant personnel. These shall include as a
minimum:

identifying the necessary


competencies for specific roles

providing training or other action to


ensure staff have the necessary
competencies

reviewing and auditing the


implementation and effectiveness of
training and competency of the
trainer

consideration of the delivery of


training in the appropriate language
of trainees.
2.1.3
Records shall be maintained that demonstrate
the HACCP food safety team has the required
knowledge and understanding of HACCP.
In the event of the company not having
appropriate in-house knowledge, external
expertise may be sought, but day-to-day
management of the food safety system shall
remain the responsibility of the company.
(5.2.1.7) All relevant personnel, including temporary staff
and contractors, shall be appropriately trained
in allergen handling procedures prior to
commencing work and shall be adequately
supervised throughout the working period.
7.1.3
The company shall put in place documented
programmes covering the training needs of
relevant personnel. These shall include as a
minimum:

identifying the necessary


competencies for specific roles

providing training or other action to


ensure staff have the necessary
competencies

reviewing and auditing the


implementation and effectiveness of
training and competency of the
trainer

consideration of the delivery of


training in the appropriate language
of trainees.
7.1.4
Records of all training shall be available. This
shall include as a minimum:

name of trainee and confirmation of


attendance

date and duration of training

title or course contents as


appropriate

training provider.

3.3.1

The company shall put in place documented


training programs in respect of the product
requirements and the training needs of the
employees. These programs shall include:
- training contents
- training frequency
- list of participants
- languages
- qualified trainer/tutor.

3.3.2

Those responsible for the development and


maintenance of HACCP system shall have
received adequate training in the application of
the HACCP principles.

7.3.2

3.3.3

The documented training programs shall apply


to all personnel, including seasonal and
temporary workers, employed in the respective
work area. Upon employment, and before
commencing work, they shall be trained in
accordance with the documented training
programs.

6.2.2

6.2.2

3.3.4

Records shall be available of all performed


training events, stating:
- list of participants incl. signature
- date
- duration
- contents of training
- name of trainer/tutor.

6.2.2

6.2.2

3.3.5

The contents of training shall be reviewed and


updated regularly and take into account
companys specific issues (non-conformities,
failures) , food safety and food related legal
requirements.
Sanitary facilities, equipment for personnel
hygiene and staff facilities
The company shall provide staff facilities, which
shall be proportional in size and equipped for
the number of personnel. Such facilities shall
be kept in clean and good condition.

6.2.2

6.2.2

7.1.5

The company shall routinely review the


competencies of staff and provide relevant
training as appropriate. This may be in the form
of training, refresher training, coaching,
mentoring or on-the-job experience.

(7.5)

(7.2)

4.7
Statement of
Intent

Staff facilities shall be sufficient to


accommodate the required number of
personnel, and shall be designed and
operated to minimise the risk of product
contamination. Such facilities shall be
maintained in good and clean condition.

3.4
3.4.1

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
3.4.2

3.4.3

Requirements
The risk of product contamination by foreign
bodies from staff facilities shall be evaluated
and minimised. Consideration shall also be
given to food brought to work by personnel and
personal belongings.

The company shall provide suitable changing


rooms for personnel, contractors and visitors.
Where necessary outdoor clothing and
protective clothing shall be stored separately.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
4.7.7
(7.5)
(7.2)

(7.3.7)

(7.5)

(7.2)

SF48 IFS-BRC
01.07.08
Page 16 of 44

4.7.1

4.7.2

4.7.3
4.7.10
4.7.11

3.4.4

Staff facilities shall be equipped with toilets,


which shall not have direct access to an area
where food products are handled. There shall
be at least one dedicated washroom separating
both areas.

(7.5)

(7.2)

4.7.5

3.4.5

Adequate hand hygiene facilities shall be


provided at access points to and within
production areas, as well as at staff facilities.
Based on a risk analysis, further areas (e.g.
packaging area) shall be similarly equipped.

(7.5)

(7.2)

4.7.4

Requirements
All food brought into manufacturing premises
by staff shall be appropriately stored in a clean
and hygienic state. No food shall be taken into
storage, processing or production areas.
Smoking (where permitted under law), eating
and drinking shall only be permitted in
designated areas segregated from foodhandling and storage areas.
Designated changing facilities shall be provided
for all personnel, whether staff, visitor or
contractor. These shall be sited to allow direct
access to the production, packing or storage
areas without recourse to any external area.
Where this is not possible, a risk assessment
shall be carried out and procedures
implemented accordingly, e.g. the provision of
cleaning facilities for footwear.
Storage facilities of sufficient size to
accommodate all reasonable personal items
shall be provided for all personnel who work in
raw material handling, processing, preparation,
packing and storage areas.
Outdoor clothing and other personal items shall
be stored separately from workwear within the
changing facilities.
Facilities for visitors and contractors shall be
such as to enable compliance with the
companys hygiene policy.
Where an operation involving high-risk
products (refer to glossary) exists, personnel
shall enter via a specially designated changing
facility, and shall follow specified procedures for
applying visually distinctive clean overalls,
headwear and footwear.
Toilets shall be adequately segregated and shall
not open directly into storage, processing or
production areas. Toilets shall be provided with
handwashing facilities comprising:

basins with soap and water at a


suitable temperature

adequate hand-drying facilities

advisory signs to prompt hand


washing (including consideration of
appropriate language).
Where hand-washing facilities within toilets are
the only ones provided before re-entering
production, then the requirements of 4.7.4 shall
apply.
Suitable and sufficient hand-washing facilities
shall be provided at access to, and at other
appropriate points within, production areas.
Such hand-wash facilities shall provide as a
minimum:

sufficient quantity of water at an


appropriate temperature

liquid soap

single use towels or suitably designed


and located air driers

appropriate instructions for use


(including consideration of ppropriate
language).
Where high-risk products (refer to glossary)
are handled, the following additional
requirements shall be provided:

water taps with hand-free operation

hand disinfection.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
3.4.6

3.4.7

Requirements
Such hand hygiene facilities shall provide as a
minimum:
- running cold and hot water
- liquid soap
- single use towels.

Where highly perishable food products are


handled, the following additional requirements
regarding hand hygiene shall also be provided:
- hand contact-free fittings
- hand disinfection
- approved hygiene equipments
- signs/pictograms.

3.4.8

Changing rooms shall be arranged so that they


allow direct access to the areas where food
products are handled. Exceptions shall have
been considered within the risk analysis. Where
appropriate, cleaning facilities for boots, shoes
and further protective clothing shall be
available.

4.

Production Process

4.1

Contract review

4.1.1

All customer requirements relating to the


products, their realisation and delivery shall
have been defined and understood before a
written supply agreement is concluded. The
company shall review whether all aspects of
customers requirements have been satisfied.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
4.7.4
(7.5)
(7.2)

(7.5)

(7.2)

4.7.4

(7.5)

(7.2)

4.7.1

7.2

3.4
Statement of
Intent
3.4.2

3.4.3

4.1.2

There shall be records showing how changes to


the existing contractual agreements are agreed
and communicated.

4.2

Product specifications

7.2.3

SF48 IFS-BRC
01.07.08
Page 17 of 44

(3.4.1)

Requirements
Suitable and sufficient hand-washing facilities
shall be provided at access to, and at other
appropriate points within, production areas.
Such hand-wash facilities shall provide as a
minimum:

sufficient quantity of water at an


appropriate temperature

liquid soap

single use towels or suitably designed


and located air driers

appropriate instructions for use


(including consideration of
appropriate language).
Where high-risk products (refer to glossary)
are handled, the following additional
requirements shall be provided:

water taps with hand-free operation

hand disinfection.
Suitable and sufficient hand-washing facilities
shall be provided at access to, and at other
appropriate points within, production areas.
Such hand-wash facilities shall provide as a
minimum:

sufficient quantity of water at an


appropriate temperature

liquid soap

single use towels or suitably designed


and located air driers

appropriate instructions for use


(including consideration of
appropriate language).
Where high-risk products (refer to glossary)
are handled, the following additional
requirements shall be provided:

water taps with hand-free operation

hand disinfection.
Designated changing facilities shall be provided
for all personnel, whether staff, visitor or
contractor. These shall be sited to allow direct
access to the production, packing or storage
areas without recourse to any external area.
Where this is not possible, a risk assessment
shall be carried out and procedures
implemented accordingly, e.g. the provision of
cleaning facilities for footwear.

The companys senior management shall


ensure that processes are in place to
determine any customer requirements and
expectations with regard to product safety
and quality, and ensure these are fulfilled.
Customer requirements relating to the
development, specification, manufacture and
distribution of product shall have been agreed
with the customer and, where appropriate,
documented and agreed prior to order
fulfilment (refer to clause 3.7.2.3).
Customer needs and requirements shall be
reviewed on a suitable predetermined
frequency. Any changes to existing agreements
or contract shall be agreed, documented and
communicated to appropriate departments.
The company shall clearly identify those
individuals responsible for communication with
customers and shall have an effective system
for communication.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
4.2.1

4.2.2
KO

4.2.3
KO
4.2.4

4.2.5

Requirements
Specifications shall be available for all final
products and, if necessary (e.g. retail brand) be
agreed upon in writing with customers. The
specifications shall be up to date,
unambiguous, available and always in
conformance with legal requirements.
Specifications shall be available and in
place for all raw materials (raw
materials/ingredients, additives, packaging
materials, rework). The specifications shall
be up to date, unambiguous, available and
always in conformance with legal
requirements.

The recipe mentioned in the customer


finished product specification shall be
complied with.
Specifications and/or their contents are
provided in the relevant areas and accessible to
all relevant personnel.
There shall be a procedure for the amendment
and approval of specifications for all parts of the
process.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
3.7.2.3
7.2.2
-

7.2.1
7.4.2

7.3.3

3.7.2
Statement of
Intent

3.7.2.1

3.7.2.2

(7.5)

Requirements
The company shall seek formal agreement of
specifications with relevant parties. Where
specifications are not formally agreed then the
company shall be able to demonstrate that they
have taken steps to ensure formal agreement is
in place.
The company shall ensure that
specifications exist for raw materials
including packaging, intermediate/semiprocessed and finished products (where
relevant), and any product or service
which could affect the integrity of the
finished product.
Specifications shall be adequate and accurate
and shall ensure compliance with relevant
safety and legislative requirements.
Manufacturing instructions shall comply with
recipes as detailed in agreed customer
specifications and shall be implemented.

4.2.3

4.2.2

3.7.2.5

Specifications and/or their contents shall be


accessible to relevant staff.

3.7.2.4

There shall be a documented procedure for the


amendment and approval of specifications for
all parts of the process including regular
reviews to ensure adequacy and status.
Product design and development
procedures shall be in place to ensure
manufacturing processes are capable of
producing a safe and legal product.
A HACCP-based study shall be part of the
product design and development process.
Production trials shall be carried out and
thorough testing shall validate that product
formulation and manufacturing processes are
capable of producing a safe and legal product
against the proposed shelf life.
Shelf-life trials shall be undertaken using
documented protocols reflecting conditions
during storage and handling throughout shelf
life. Results shall be recorded and retained and
shall confirm compliance with relevant
microbiological, chemical and organoleptic
criteria.
Shelf-life trials shall be undertaken using
documented protocols reflecting conditions
during storage and handling throughout shelf
life. Results shall be recorded and retained and
shall confirm compliance with relevant
microbiological, chemical and organoleptic
criteria.

4.3

Product development

4.3.1

A procedure for product development shall be


in place which incorporates the hazard analysis
principles, in accordance with the HACCP
system.

7.3

7.7

5.1
Statement of
Intent
5.1.1

4.3.2

Product formulation, manufacturing processes


and the fulfilment of product requirements shall
have been ensured by factory trials and product
testing.

(7.3.3)
(7.3.4)

(7.7)

5.1.2

4.3.3

Shelf life tests shall be carried out taking into


account product formulation, packaging,
manufacturing and storage conditions. Use by
or Best before dates shall be established
accordingly.

(7.3.3)
(7.3.4)
(7.3.5)

(7.7)

5.1.3

4.3.4

The company shall conduct appropriate studies


and tests in order to investigate compliance
with microbiological criteria within the shelf life.

(7.3.3)
(7.3.4)
(7.3.5)

(7.7)

5.1.3

4.3.5

Recommendations for preparation and/or use


of the food products shall be established. If
appropriate, customer requirements shall be
included.
The progress and results of product
development shall be properly recorded.

(7.3.2)

(7.3.7)

(7.7)

5.1.8

4.3.7

Product development shall consider the results


of organoleptic assessments.

(7.3.3)
(7.3.4)

(7.7)

(5.1.2)

4.4

Purchasing

4.3.6

SF48 IFS-BRC
01.07.08
Page 18 of 44

No direct BRC requirement

The product design/development process shall


be documented and effectively communicated
throughout the organisation, to ensure that
changes in formulation are adequately assessed
for safety and legality.
Production trials shall be carried out and
thorough testing shall validate that product
formulation and manufacturing processes are
capable of producing a safe and legal product
against the proposed shelf life.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Purchased products and services shall conform


to current specifications and contractual
agreements.

4.4.2

There shall be records to identify which product


is sourced from which supplier.

7.4.1

4.4.3

There shall be a procedure for approval and


monitoring of suppliers (internal and external),
outsourced production or part of it.
The approval and monitoring procedure shall
contain clear assessment criteria such as:
audits, certificates of analysis, supplier
reliability and complaints, as well as required
performance standards based on a hazard
analysis.

7.4.1

7.4.1
7.4.2

The company shall control all purchasing


Stateprocesses which are critical to product
ment of safety, legality and quality to ensure that
Intent
products and services procured conform to
defined requirements.
3.6.1
The company shall have a documented supplier
approval procedure and continual assessment
programme in place, based on risk assessment.
3.6.1
The company shall have a documented supplier
approval procedure and continual assessment
programme in place, based on risk assessment.
3.6.2

4.4.5

The results of suppliers assessments shall be


reviewed regularly. There shall be records of
the reviews and of the actions taken as a
consequence of assessment.

7.4.1
7.4.2

3.6.2

4.4.6

The purchased products and services shall be


checked in accordance with the existing
specifications. The schedule of these checks
shall take into account the product
requirements, supplier status and the impact of
raw materials on the finished product.

7.4.1
7.4.2

3.6.2

The procedures shall define how exceptions are


handled, e.g. the use of products or services
where audit or monitoring has not been
undertaken.
Product packaging shall be appropriate for
the intended use and shall be stored under
conditions to minimise contamination and
deterioration.
Certificates of conformity or other evidence
shall be available for product packaging to
confirm its suitability for use.
Certificates of conformity or other evidence
shall be available for product packaging to
confirm its suitability for use.
Certificates of conformity or other evidence
shall be available for equipment in direct
contact with food to confirm its suitability for
use, e.g. conveyor belts.
Certificates of conformity or other evidence
shall be available for product packaging to
confirm its suitability for use.

Product packaging

4.5.1

All packaging shall comply with the current


relevant legislation.

(7.5)

(7.2)

5.4
Statement of
Intent
5.4.1

4.5.2

Detailed specifications shall exist for all


packaging materials.

(7.5)

(7.2)

5.4.1

4.5.3

Certificates of conformity or evidence shall exist


for all packaging in direct contact with food to
demonstrate that they are suitable for use. This
applies for packaging in direct contact with raw
materials, semi-processed and finished
products. This includes containers, conveyor
belts in production areas for semi-processed
products.
All packaging or packaging equipments shall be
suitable for its intended use and shall have
been tested for possible contamination and
hazards (interactions) towards products and
consumers. Adequate up-to-date test reports
shall exist.

(7.5)

(7.2)

4.5.3

5.4.1

(7.3.2)

(7.7)

These procedures shall include clear criteria for


ongoing assessment and standards of
performance required. Ongoing assessment
may take the form of monitoring performance
through the following, although this is not an
exhaustive list:

in-house checks

certificates of analysis

supplier audit as appropriate.


Records of this monitoring shall be retained.
These procedures shall include clear criteria for
ongoing assessment and standards of
performance required. Ongoing assessment
may take the form of monitoring performance
through the following, although this is not an
exhaustive list:

in-house checks

certificates of analysis

supplier audit as appropriate.


Records of this monitoring shall be retained.
These procedures shall include clear criteria for
ongoing assessment and standards of
performance required. Ongoing assessment
may take the form of monitoring performance
through the following, although this is not an
exhaustive list:

in-house checks

certificates of analysis

supplier audit as appropriate.


Records of this monitoring shall be retained.

(3.6.3)

4.5

4.5.4

Requirements

Clause Clause
3.6
7.4
-

4.4.1

4.4.4

SF48 IFS-BRC
01.07.08
Page 19 of 44

5.1.5

Procedures shall be in place to confirm that


product packaging conforms to relevant food
safety legislation and specification and is
suitable for its intended use.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
4.5.5

4.5.6

4.5.7

4.5.8

4.5.9

Requirements
Based on a risk analysis, the company shall
verify the capability of the packaging material
for each relevant product (e.g. organoleptic
tests, storage tests, chemical analysis).
Where packaging materials (e.g. glass) pose a
risk to the product, special procedures shall be
in place to avoid product contamination.

A system shall be in place to ensure storage


and handling of packaging materials and
packaging equipments both inside and outside
of the production areas, in order to minimise the
risk of contamination (interaction/correlation).
The conformity of the product with its labelling
shall be reviewed each time before a new label
is issued for use. Such review shall take into
account the product requirements and
particular relevant legislation in the designated
countries, where the product is to be marketed.
The conformity of the product with its labelling
shall be continuously ensured during the
production process.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Factory environment standards

4.6.1

Choice of location

4.6.1.1

The company shall investigate to what extent


the factory environment (e.g. ground, air) may
have an adverse impact on product safety and
product quality. In each case, appropriate
measures shall be established. The efficiency
of the established measures shall be
periodically reviewed (examples: extremely
dusty air, strong smells).

4.6.2

Exteriors

4.6.2.1

4.6.2.2

Product packaging shall be appropriate for


Statethe intended use and shall be stored under
ment of conditions to minimise contamination and
deterioration.
Intent
(4.8.3.4) Where staples or other items are used which
are likely to cause contamination in packaging,
appropriate precautions shall be taken to
minimise the risk of product contamination.
5.4.5
Where packaging materials pose a product
safety risk, special handling procedures shall be
in place to prevent product contamination.
5.4.2
Where appropriate, packaging shall be stored
away from raw materials and finished product.
5.4.3
Any part-used packaging materials suitable for
use shall be effectively protected before being
returned to an appropriate storage area.

(7.5)

(7.2)

(7.5)

(7.2)

(7.3.2)

(7.7)

5.1.6

The companys senior management shall ensure


that a system is in place to confirm that
labelling of the product or other forms of
customer information meets legislation for the
designated country of use and in accordance
with the appropriate product specification.

(7.3.6)

5.1.7

Where a product is designed to enable a claim


to be made to satisfy a consumer group, e.g. a
nutritional claim of reduced sugar, the company
shall ensure that the product formulation and
production process is fully validated to meet the
stated claim.
Procedures shall be in place to ensure that
products are packed into the correct packaging
and correctly labelled with due consideration
given to product changeover.

(7.5)

(7.2)

4.1.1

Consideration shall be given to local activities


and the site environment, which may have an
adverse impact on finished product integrity,
and measures shall be taken to prevent
contamination. Where measures have been put
into place to protect the site from any potential
contaminants, they shall be regularly reviewed
to ensure they continue to be effective, e.g.
dust or odour control.

The factory exterior shall be sustainable


maintained clean and tidy. The external
condition of the premises shall be considered
within the internal audit process.

6.3
(7.5)
8.2.2

6.3
(7.2)
8.4.1

4.1
Statement of
Intent

All grounds within the site shall be in good


condition. Where natural drainage is
inadequate, a suitable drainage system shall be
installed.

(7.5)

(7.2)

4.1.2

The site shall be of suitable size, location,


construction and design to facilitate
maintenance, prevent contamination and
enable the production of safe and legal
finished products.
The external areas shall be maintained in good
order. Where buildings are surrounded by
grassed or planted areas, they shall be
regularly tended and well maintained. The
condition of the site shall be included within the
internal audit process.
Where natural drainage is inadequate, external
drainage shall be installed.
External traffic routes, under site control, shall
be suitably surfaced and maintained in good
repair to avoid contamination of the product.
Where storage outside is necessary, items shall
be protected from contamination and
deterioration.

4.1.3
4.1.4

4.6.2.3

Requirements

Clause Clause
5.4
(7.5)
(7.5)

6.1.7

4.6

SF48 IFS-BRC
01.07.08
Page 20 of 44

Outdoor storage shall be kept to a minimum.


Where goods are stored outside, a risk analysis
shall be undertaken to ensure that there is no
risk of contamination or adverse effect on
safety or quality.

(7.5)

(7.2)

4.12.4

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

4.6.2.4

The production and storage areas of the site


shall be secured effectively by controlled
access in order to prevent unauthorised entry.

4.6.3

Plant layout and process flows

4.6.3.1

The process flow, from receipt of goods to


dispatch, shall be organised so that a
contamination of raw materials, packaging,
semi-processed and finished products is
avoided. The risk of cross-contamination shall
be minimised through effective measures.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Security shall be maintained to prevent


Stateaccess of unauthorised persons to
ment of production and storage areas.
Intent
4.2.1
Access to the site by employees, contractors
and visitors shall be controlled and a visitor
reporting system shall be in place.
4.2.3
Measures shall be in place to maintain site
security and to ensure only authorised staff
have access to production and storage areas via
designated access points. Areas shall be
assessed according to risk; sensitive or
restricted areas shall be defined, clearly
marked, monitored and controlled.
4.2.4
Based on risk assessment, procedures shall be
in place to ensure the secure storage of all
materials including ingredients, packaging,
chemicals and equipment.
4.2.5
Procedures shall be in place to ensure that
finished product is held under secure storage
and transportation conditions, e.g. tamper
evident packing, contractual handling
agreements.

6.3
(7.5)

6.3
(7.2)

4.3.1
FUNDAMENTAL

Statement of
Intent

4.3.1.5

4.3.1.6

4.6.3.3

Segregation of processes shall take into


account internal flows (of product, waste,
materials, plant and equipment, personnel,
water) and provided services. A plan shall be
available which clearly defines these flows.
Where production areas are identified as
microbiologically sensitive (e.g. clean room
technology), a positive pressure system shall
be installed. Measurement of micro-organisms
shall be performed at regular intervals.

Requirements

Clause Clause
4.2
(7.5)
(7.2)

4.3.1.1

4.6.3.2

SF48 IFS-BRC
01.07.08
Page 21 of 44

(7.5)

(7.2)

4.3.1.3

(7.5)

(7.2)

4.3.1.9

Premises and plant shall be designed,


constructed and maintained. Procedures
shall be in place to control the risk of
product contamination and to comply with
all relevant legislation.

The process flow from intake to dispatch shall


be arranged to minimise the risk of product
contamination.
Premises shall allow sufficient working space
and storage capacity to enable all operations to
be carried out properly under safe hygienic
conditions.
Cleaning and inspection of areas and equipment
shall be aided by the avoidance of obstructions
and where appropriate the provision of
adequate space.
Segregation shall take into account the flow of
product, nature of materials, equipment,
personnel, waste, airflow, air quality and
utilities provision.

Where high-risk products (refer to glossary)


are manufactured, there shall be physical
segregation between processing and finished
product handling areas. This high risk area shall
be fabricated and designed to a high standard
of hygiene, and practices shall be in place to
control ingredients, equipment, packaging,
environment and personnel to prevent product
contamination.
4.3.1.10 In high-care areas (refer to glossary) where
there is a significant risk of contamination of
chilled ready to eat/heat products by
pathogenic micro-organisms, the processing or
handling of food in these areas shall be
appropriate to minimise product contamination
by such micro-organisms.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 22 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
4.3.1.2
(7.5)
(7.2)

Physical barriers or demonstrably effective


procedures shall be in place to minimise the
risk of the contamination of raw materials,
intermediate/semi-processed products,
packaging and finished products with particular
consideration given to handling requirements
for specific materials (refer to clause 5.2).
4.3.1.8 The location of all transfer points shall not
compromise high-risk and low-risk segregation
and practices shall be in place to minimise risk
of product contamination, e.g. disinfection.
4.3.2.2.2 Drainage, including drains from laboratories,
where provided, shall be sited, designed and
maintained to minimise risk of product
contamination and not compromise product
safety. Machinery and piping shall be arranged
so that, wherever feasible, process waste water
goes directly to drain.
5.5.2.1 Pathogen testing shall be subcontracted to an
external laboratory or, where conducted
internally, the laboratory facility shall be remote
from the manufacturing site.
5.5.2.2 Where routine testing laboratories are present
on a manufacturing site, they shall be located,
designed and operated to eliminate potential
risks to product safety. Controls shall be
documented, implemented and shall include
consideration of the following:

design and operation of drainage and


ventilation systems

access and security of the facility

movement of laboratory personnel

protective clothing arrangements

processes for obtaining product


samples

disposal of laboratory waste.


4.3.1.4 Based on risk assessment, the cleaning of
production utensils shall be carried out in
segregated areas or at specific time periods
separated from the production process.

4.6.3.4

The system of working shall, where


appropriate, be such to reduce any potential
physical, chemical or microbiological
contamination risk.

4.6.3.5

Location of laboratories at the factory shall not


affect product safety.

(7.5)

(7.2)

4.6.3.6

(7.5)

(7.2)

4.6.4

The cleaning of production tools shall be


carried out at specific locations or specific time
periods separated from the production process.
If this is not possible, these operations shall be
controlled as to not affect the product.
Buildings and facilities

4.6.4.1

Constructional requirements

4.6.4.1.1 Rooms where food products are prepared,


treated, processed and stored shall be
designed and constructed, so that food hygiene
is ensured.
4.6.4.2 Walls and partition walls

6.3
(7.5)

6.3
(7.2)

4.3.2
The fabrication of the site, buildings and
Statefacilities shall be suitable for the intended
ment of purpose.
Intent

4.6.4.2.1 Walls shall be designed and constructed to


prevent the accumulation of dirt, to reduce
condensation and mould growth, and to
facilitate cleaning.
4.6.4.2.2 The surfaces of walls shall be in a good
condition and shall facilitate cleaning and if
necessary disinfection. They shall be
impervious, water-repellent and wear-resistant.
4.6.4.2.3 The junctions between walls and floors and
corners respectively shall be designed to
facilitate cleaning.

(7.5)

(7.2)

4.3.2.1.1 Walls shall be designed, constructed, finished


and maintained to prevent the accumulation of
dirt, minimise condensation and mould growth,
and facilitate cleaning.

(7.5)

(7.2)

4.3.2.1.1 Walls shall be designed, constructed, finished


and maintained to prevent the accumulation of
dirt, minimise condensation and mould growth,
and facilitate cleaning.

(7.5)

(7.2)

4.3.2.1.1 Walls shall be designed, constructed, finished


and maintained to prevent the accumulation of
dirt, minimise condensation and mould growth,
and facilitate cleaning.

4.6.4.3.1 Floors shall be designed to meet production


requirements (e.g. mechanical loads, cleaning
materials, temperatures).

(7.5)

(7.2)

4.6.4.3.2 The floor covering shall be in good condition


and shall facilitate cleaning and disinfection,
where required. They shall be impervious,
water-repellent and wear-resistant.

(7.5)

(7.2)

4.3.2.2.1 Floors shall be designed to meet the demands


of the process, and withstand cleaning
materials and methods. They shall be
impervious and maintained in good repair.
4.3.2.2.1 Floors shall be designed to meet the demands
of the process, and withstand cleaning
materials and methods. They shall be
impervious and maintained in good repair.

4.6.4.3

Floors

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

4.6.4.3.3 The hygienic disposal of waste water shall be


ensured. Drainage systems shall be designed
to facilitate cleaning and to minimise the risk of
product contamination (e.g. adverse impact,
ingress of pests, etc.).

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 23 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
4.3.2.2.2 Drainage, including drains from laboratories,
(7.5)
(7.2)

where provided, shall be sited, designed and


maintained to minimise risk of product
contamination and not compromise product
safety. Machinery and piping shall be arranged
so that, wherever feasible, process waste water
goes directly to drain.
4.3.2.2.3 Where significant amounts of water are used, or
direct piping to drain is not feasible, floors shall
have adequate falls to cope with the flow of any
water or effluent towards suitable drainage.
4.3.2.2.3 Where significant amounts of water are used, or
direct piping to drain is not feasible, floors shall
have adequate falls to cope with the flow of any
water or effluent towards suitable drainage.

4.6.4.3.4 Floors shall have adequate falls so that water


or other liquids can reach the drainage without
difficulty.

(7.5)

(7.2)

4.6.4.3.5 Machinery and piping shall be arranged so that,


where possible, process waste water goes
directly into a drain.

(7.5)

(7.2)

4.6.4.4.1 Ceilings (or, where no ceilings are fitted, the


undersides of roofs) and overhead fixtures (incl.
piping, cables, lamps) shall be designed and
constructed to minimise the accumulation of
dirt, the detachment of paints of material,
condensation and mould growth. Ceilings and
overheads shall be designed to facilitate
cleaning and prevent product contamination.
4.6.4.4.2 Where false ceilings are used, adequate
access to the void shall be provided to facilitate
cleaning, maintenance of services and
inspection for pest control.
4.6.4.5 Windows and other openings

(7.5)

(7.2)

4.3.2.3.1 Ceilings and overheads shall be designed,


constructed, finished and maintained to prevent
the accumulation of dirt, minimise condensation
and mould growth, and facilitate cleaning.

(7.5)

(7.2)

4.3.2.3.2 Where suspended ceilings are used, adequate


access to the void shall be provided to facilitate
cleaning, maintenance of utilities and inspection
for pest activity.

4.6.4.5.1 Windows and other openings shall be designed


and constructed to avoid the accumulation of
dirt.

(7.5)

(7.2)

4.6.4.5.2 If windows may result in contamination,


windows and roof glazing shall remain closed
and fixed during production.

(7.5)

(7.2)

4.6.4.5.3 Where windows and roof glazing are designed


to be opened for ventilation purposes, they
shall be sealed by easy removable pest fences
or other measures in order to avoid any
contamination.
4.6.4.5.4 In areas where unpacked product is handled,
windows shall be protected against breakage.
4.6.4.6 Doors

(7.5)

(7.2)

4.3.2.4.1 Where there is a risk to product, windows and


roof glazing which are designed to be opened
for ventilation purposes shall be adequately
screened to prevent the ingress of pests.
4.3.2.4.1 Where there is a risk to product, windows and
roof glazing which are designed to be opened
for ventilation purposes shall be adequately
screened to prevent the ingress of pests.
4.3.2.4.1 Where there is a risk to product, windows and
roof glazing which are designed to be opened
for ventilation purposes shall be adequately
screened to prevent the ingress of pests.

(7.5)

(7.2)

4.3.2.4.2 Where they pose a risk to product, glass


windows shall be protected against breakage.

4.6.4.6.1 Doors shall be in good condition (e.g. no


splintering parts or flaking paints, no corrosion)
and easy to clean and disinfect, where
appropriate.
4.6.4.6.2 External doors which open to handling of raw
material, processing, packaging and storage
areas shall be self-closing and designed to
prevent the ingress of pests.

(7.5)

(7.2)

4.3.2.5.2 Doors shall be in good condition and easy to


clean, where required.

(7.5)

(7.2)

4.6.4.6.3 Doors and gates which are used to separate


productions areas shall be kept closed.
4.6.4.7 Lighting

(7.5)

(7.2)

4.3.2.5.1 Where external doors to raw material handling,


processing, packing and storage areas are
opened, suitable precautions shall be taken to
prevent pest ingress. Doors and dock levellers
in these areas shall be close fitting or
adequately proofed.
No direct BRC requirement

4.6.4.7.1 All working areas shall have adequate lighting.

(6.4)
(7.5)

(6.4)
(7.2)

4.6.4.4

Ceilings/Overheads

4.3.2.6.1 Suitable and sufficient lighting shall be provided


for a safe working environment, correct
operation of processes, inspection of product,
and effective cleaning.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

4.6.4.7.2 All lighting equipment and electric fly killer units


shall be protected by shatterproof coating
(splinter shields). The factory areas where this
clause applies are, as a minimum:
- handling of unpackaged products,
- packaging and raw material storage,
- raw materials handling
- changing rooms.
This does not preclude that other areas cannot
have protected lighting equipment or electric fly
killer units.
4.6.4.8 Air conditioning/Ventilation
4.6.4.8.1 Adequate natural and/or artificial ventilation
shall exist in all areas.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
4.3.2.6.2 Where they constitute a risk to product, bulbs
(7.5)
(7.2)

and strip lights, including those on electric flykiller devices, shall be adequately protected.
Where full protection cannot be provided,
alternative management such as wire mesh
screens or monitoring procedures shall be in
place.

(7.5)

(7.2)

4.6.4.8.2 Ventilation systems shall be installed so that


filters and other components which require
cleaning or replacement are easily accessible.
4.6.4.8.3 The use of air in the production (e.g.
compressed air supply) shall avoid
contamination and be based on a process and
product risk analysis.

(7.5)

(7.2)

(7.5)

(7.2)

4.6.4.8.4 Dust extraction equipment shall be installed in


areas where considerable amounts of dust are
generated.

(7.5)

(7.2)

(7.5)

(7.2)

4.6.4.9

SF48 IFS-BRC
01.07.08
Page 24 of 44

4.3.2.7.1 Adequate ventilation and extraction shall be


provided in product storage and processing
environments to prevent condensation or
excessive dust.
4.3.2.7.3 Where appropriate, positive air-pressure
systems shall be in place.
4.3.2.7.2 Where the process requires screened or filtered
air, the equipment used for this purpose shall
be easily accessible and adequately maintained.
4.4
Statement of
Intent

All utilities to and within the production


and storage areas shall be designed,
constructed, maintained and monitored to
control the risk of product contamination
effectively.
4.4.2
Based on risk assessment, the microbiological
and chemical quality of water, steam, ice, air,
compressed air or other gases that does not
constitute an ingredient but comes in direct
contact with food or packaging shall be
regularly monitored. It shall present no risk to
product safety or quality and comply with
relevant legal regulations.
4.3.2.7.1 Adequate ventilation and extraction shall be
provided in product storage and processing
environments to prevent condensation or
excessive dust.

(Drinking) Water supply

4.6.4.9.1 Water which is used as ingredient in the


production process, or for cleaning, shall be
potable water and supplied in sufficient
quantity.

4.4
Statement of
Intent
4.4.1

4.6.4.9.2 Recycled water which is used in the process


shall not pose a contamination risk. The water
shall comply with applicable legal requirements
for drinking water. Related records of testing
shall be available.

(7.5)

(7.2)

4.4.1

4.6.4.9.3 The quality of water, steam or ice that comes in


contact with food shall be monitored at all
dispensing stations on a risk assessed
sampling plan.

(7.5)

(7.2)

4.4.2

All utilities to and within the production


and storage areas shall be designed,
constructed, maintained and monitored to
control the risk of product contamination
effectively.
All water used as a raw material in the
manufacture of processed food, the preparation
of product, or for equipment or plant cleaning
shall be supplied in sufficient quantity, be
potable or pose no risk of contamination
according to applicable legislation, either being
drawn from mains supply or suitably treated
according to its source.
All water used as a raw material in the
manufacture of processed food, the preparation
of product, or for equipment or plant cleaning
shall be supplied in sufficient quantity, be
potable or pose no risk of contamination
according to applicable legislation, either being
drawn from mains supply or suitably treated
according to its source.
Based on risk assessment, the microbiological
and chemical quality of water, steam, ice, air,
compressed air or other gases that does not
constitute an ingredient but comes in direct
contact with food or packaging shall be
regularly monitored. It shall present no risk to
product safety or quality and comply with
relevant legal regulations.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

4.6.4.9.4 Non potable water, which is used e.g. for fire


fighting, steam generation, cooling or similar
purposes, shall be transported in separate,
properly marked piping. Such piping shall
neither be connected to the drinking water
system, nor shall a possibility of reflux to that
system exist.
4.7
Housekeeping and hygiene
4.7.1

4.7.2

4.7.3

4.7.4

4.7.5

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 25 of 44

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
(7.5)
(7.2)

Requirements
No direct BRC requirement

4.9

Housekeeping and cleaning systems shall


be in place which ensure appropriate
standards of hygiene are maintained at all
times and the risk of contamination is
Statement of minimised.
Intent
4.9.1
Documented cleaning procedures shall be in
place and maintained for the building, utilities,
plant and all equipment. Cleaning procedures
shall include the following information as a
minimum:

responsibility for cleaning

item/area to be cleaned

frequency of cleaning

method of cleaning

cleaning materials to be used

cleaning records and responsibility for


verification.
4.9.3
Cleaning and housekeeping shall be carried out
by trained personnel in accordance with
documented procedures and records shall be
maintained.

Cleaning and disinfection schedules, based on


a risk analysis shall be available and
implemented. These shall specify:
- responsibilities
- the products used and their instructions for
use
- the areas to be cleaned and/or disinfected
- objectives
- cleaning frequency
- documentation requirements
- hazard symbols (if necessary).
Where external service providers are
employed for cleaning and disinfection, they
shall fulfil all the above requirements.

(7.5)

Only qualified personnel shall be used for


cleaning. The personnel shall be trained on a
regular basis to carry out the cleaning
schedules.
The effectiveness of the cleaning and
disinfection measures, based on a risk analysis,
shall be verified and documented according to
a sampling schedule by using appropriate
procedures. Resultant corrective actions shall
be documented.
The cleaning and disinfection measures shall
be validated according to any changing
circumstances (e.g. construction work, new
products, new machines, changes of climate
etc.). Where necessary, the cleaning and
disinfection schedules shall be adapted.
Current material safety data sheets (MSDS)
and instructions for use shall be available for
chemicals and cleaning agents. Personnel
responsible for cleaning shall be able to
demonstrate their knowledge of such
instructions, which shall be always available on
site.

(7.5)

(7.2)

(7.5)

(7.2)

4.9.5

The effectiveness of the cleaning and


disinfection procedures shall be verified and
recorded. Corrective actions shall be
documented.

(7.5)

(7.2)

4.9.6

Cleaning and disinfection procedures shall be


revalidated following building or maintenance
work, new product introduction or changes to
equipment.

(7.5)

(7.2)

4.8.2.1

A chemical control procedure shall be in place


which manages the use, storage and handling
of non-food chemicals. This shall include as a
minimum:

approved purchase

availability of material safety


sheets and specifications

where appropriate, confirmed


suitability
for food use

avoidance of strong scented products

identification of chemicals at all times

segregated and secure storage with


restricted access to authorised
personnel

use by trained personnel only.

(7.2)

FUNDAMENTAL

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
4.7.6

Requirements
Cleaning utensils and chemicals shall be clearly
marked and stored in a segregated area, to
avoid contamination risk.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
4.8.2.1
(7.5)
(7.2)

4.9.4

A chemical control procedure shall be in place


which manages the use, storage and handling
of non-food chemicals. This shall include as a
minimum:

approved purchase

availability of material safety


sheets and specifications

where appropriate, confirmed


suitabilityfor food use

avoidance of strong scented products

identification of chemicals at all times

segregated and secure storage with


restricted access to authorised
personnel

use by trained personnel only.


Cleaning chemicals and equipment shall be:

fit for purpose

suitably identified for intended use,


e.g. colour coded or labelled

stored in a hygienic manner to


prevent
contamination.
A chemical control procedure shall be in place
which manages the use, storage and handling
of non-food chemicals. This shall include as a
minimum:

approved purchase

availability of material safety


sheets and specifications

where appropriate, confirmed


suitability
for food use

avoidance of strong scented products

identification of chemicals at all times

segregated and secure storage with


restricted access to authorised
personnel

use by trained personnel only.

(7.2)

4.8.2.1

All current legal requirements for waste


disposal shall be met.

(7.5)

(7.2)

There shall be adequate systems for the


collection, collation and disposal of waste
material.

Food waste and other waste shall be removed


as quickly as possible from areas where food is
handled. The accumulation of waste shall be
avoided.
Waste collection containers shall be clearly
marked, suitably designed, in good state of
repair, easy to clean, and where necessary
disinfected.

(7.5)

(7.2)

4.10
Statement of
Intent
4.10.1

(7.5)

(7.2)

4.10.2

Waste collection rooms and containers (incl.


compactors) shall be designed to be kept clean
to minimise animal and pest attraction.

(7.5)

(7.2)

4.10.4

Where appropriate, waste shall be categorised


according to legislative requirements based on
the intended means of disposal, segregated and
collected in appropriate designated waste
containers.
External waste collection containers and rooms
housing waste facilities shall be managed to
minimise risk. These shall be:

clearly identified

designed for ease of use and effective


cleaning

well maintained to allow cleaning and


where required, disinfection

emptied at appropriate frequencies

covered or doors kept closed as


appropriate.

Appropriate storage facilities shall be available


for the control and storage of chemicals needed
for the manufacture and treatment of food
products. Chemicals shall only be handled by
personnel trained in their use.

4.8

Waste/Waste disposal

4.8.1

4.8.2

4.8.4

Requirements

(7.5)

4.7.7

4.8.3

SF48 IFS-BRC
01.07.08
Page 26 of 44

Systems shall be in place to avoid the


accumulation of waste in production areas, and
shall prevent the use of unfit materials.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

4.8.5

Waste shall be collected in separate containers


in accordance with the intended means of
disposal. Such waste shall be disposed by
authorised third parties only. Records of waste
disposal shall be kept by the company.

4.9

Risk of foreign bodies, metal, broken glass


and wood
Based on a risk analysis, potential foreign
body sources (e.g. raw material, packaging
material, packaging aids, in-house tools,
machine components etc.) shall be
identified. Procedures shall be in place
which shall avoid the contamination with
foreign bodies. Contaminated products
shall be treated as non-conforming
products.

4.9.1
KO

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 27 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
4.10.2
(7.5)
(7.2)

Where appropriate, waste shall be categorised


according to legislative requirements based on
the intended means of disposal, segregated and
collected in appropriate designated waste
containers.
4.10.3
Waste disposal shall meet legislative
requirements. Where licensing is in operation
for disposal of categorised waste, it shall be
removed by licensed contractors and records of
disposal shall be maintained and available for
audit.
(4.10.5) If substandard trademarked materials are
transferred to a third party for destruction or
disposal, that third party shall be a specialist in
secure product or waste disposal and shall
provide records of material destruction or
disposal.

(7.5)

(7.2)

4.9.2

In all areas, e.g. handling of raw material,


processing, packing and storage, where a risk
analysis has identified the potential for product
contamination, the use of wood shall be
excluded.

(7.5)

(7.2)

4.9.3

Where the use of wood cannot be avoided, but


the risk is managed, the wood shall be in good
order and clean. The condition of this wood
shall be subject to regular verification.

(7.5)

(7.2)

4.9.4

The need for metal and foreign body detection


equipment shall be established by risk analysis.

(7.5)

7.4

4.6.4

In addition to any planned maintenance


programme, where there is a risk of product
contamination by foreign bodies arising from
equipment failure, the equipment shall be
inspected at predetermined intervals, inspection
results documented and appropriate action
taken.
4.8
Appropriate facilities and procedures shall
Statebe in place to control the risk of chemical
ment of or physical contamination of product.
Intent
4.8.3.1 There shall be a documented policy for the
control of the use of sharp metal implements
including knives, cutting blades on equipment,
needles and wires. This shall include suitable
controls both into and out of the factory, and
safe disposal.
4.8.3.3 Non-production blades, equipment and tools
shall not be left in a position that allows them
to contaminate the product.
4.8.6.2 Based on risk assessment, procedures shall be
implemented to minimise foreign body
contamination of packaging during filling
operations, e.g. covered conveyors, container
inversion and foreign body removal through
rinsing or air jets.
4.8.5.1 In areas where a risk assessment has identified
the potential for product contamination from
wood, the use of wood shall be excluded.
Where the use of wood cannot be avoided, and
the risk is managed, the condition of wood shall
be regularly checked to ensure it is in good
condition and clean.
4.8.5.1 In areas where a risk assessment has identified
the potential for product contamination from
wood, the use of wood shall be excluded.
Where the use of wood cannot be avoided, and
the risk is managed, the condition of wood shall
be regularly checked to ensure it is in good
condition and clean.
5.3
The company shall have appropriate
Stateforeign body detection equipment in place
ment of and ensure its effective operation.
Intent
5.3.1

Foreign body detection equipment shall be in


place unless it can be justified as not
necessary. This justification shall be
documented. Detection equipment shall be
situated to maximise foreign body detection
within the finished product.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
4.9.5

4.9.6

4.9.7

Requirements
Where metal and/or foreign body detectors are
required, they shall be installed so that any
subsequent product contamination is avoided,
as far as possible. The detection shall not be
affected by interferences.
Contaminated products (including raw
materials, semi-processed and finished
products) shall be isolated and treated as nonconforming products. Access to these products
and actions for further handling or checking
shall be carried out only by authorised
personnel. Only where an automatic rejection
process is technically not possible (e.g. large
trading units) will an automatic line stop be
accepted.

The accuracy of measurement of the detectors


shall be specified. Qualified personnel shall
regularly check the proper operation of
detectors. In case of defect or failure of a metal
and/or foreign body detector, corrective actions
shall be implemented, documented and
verified.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 28 of 44

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
5.3.2
(7.5)
(7.2)

(7.5)

(7.2)

5.3.3

(7.5)

(7.2)

5.3.4

5.3.5

4.9.8

Any filters and sieves used for metal and/or


foreign body detection shall be regularly
inspected and properly maintained.

(7.5)

(7.2)

4.8.6.1

4.9.9

In all areas, e.g. handling of raw material,


processing, packing and storage, where a risk
analysis has identified a potential product
contamination, the presence of glass shall be
excluded.

(7.5)

(7.2)

4.8.4.1

4.9.10

Where the presence of glass cannot be


avoided, but the risk is managed, it shall be
protected against breakage.

(7.5)

(7.2)

4.8.4.1

4.9.11

All objects of glass or similar material present in


areas of handling of raw material, processing,
packing and storage shall be listed in a glass
register including details of their exact location.
A comparison between the glass register and
the condition of such objects shall be regularly
performed and recorded.

(7.5)

(7.2)

4.8.4.2

Requirements
The sensitivity of detection shall be specified
and best practice applied with regard to the
nature of the food, the location of the detector
and any other factors influencing the sensitivity
of the detector.
The metal or foreign body detector shall
incorporate the following based on best
practice:

an alarm on a belt stop system

an automatic rejection device which


shall either divert contaminated
product out of the product flow or to
a secure unit accessible only to
authorised personnel

in-line detectors which identify the


location of the contaminant and
effectively segregate
the affected product.
There shall be documented procedures
specifying corrective and investigative action to
be taken in the event of the detection of metal
or a foreign body.
The company shall establish and implement
procedures for the operation, routine
monitoring, testing and calibration of the metal
or other foreign body detectors. This shall
include as a minimum:

frequency and sensitivity of checks

authorisation of trained personnel to


carry out specified tasks

documentation of checks.
The company shall establish and implement
corrective action and reporting procedures in
the event of the monitoring and testing
procedure identifying any failure of the metal or
foreign body detector. Action shall include a
combination of isolation, quarantining and reinspection of all product produced since the last
acceptance test of the metal or other foreign
body detector.
Filters, sieves and magnets used for foreign
body control shall be regularly inspected and
properly maintained. Such activities shall be
recorded and investigated.
In areas where a risk assessment has identified
a potential for product contamination from
glass, the presence of glass shall be excluded.
Where this cannot be avoided, but the risk is
managed, glass shall be protected against
breakage.
In areas where a risk assessment has identified
a potential for product contamination from
glass, the presence of glass shall be excluded.
Where this cannot be avoided, but the risk is
managed, glass shall be protected against
breakage.
Documented procedures for handling glass,
brittle or hard plastic, ceramic or other similar
materials shall be in place and implemented to
ensure that necessary precautions are taken.
Procedures shall include as a minimum:

list of items detailing location,


number, type and condition

recorded checks of condition of items


carried out at a specified frequency
based on risk assessment

details on cleaning or replacing items


to minimise potential for product
contamination.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
4.8.4.3
(7.5)
(7.2)

4.9.12

In general, all glass breakages shall be


recorded. Exceptions shall be justified at the
risk analysis.

4.9.13

Procedures shall be in place describing the


measures to be taken in case of breakage of
glass, including glass packaging and similar
material. Such measures shall include
identifying the scope of goods to be isolated,
specifying authorised personnel, cleaning the
production environment and releasing the
production line for continued production.

(7.5)

(7.2)

4.8.4.3

4.9.14

Based on a risk analysis, preventive measures


shall be in place for handling of glass
packaging, glass containers or other kinds of
containers in the production process (turn over,
blow, rinse etc.). After this process step no
further contamination shall be allowed.
Pest monitoring /Pest control

(7.5)

(7.2)

5.4.5

The company shall have pest control in place


taking into account, as a minimum:
- the factory environment (potential pests)
- site plan with area for application (bait map)
- identification of the baits on site
- responsibilities, in-house/external
- used products/agents and their instructions for
use and safety
- the frequency of inspections.

(7.5)

(7.2)

4.11
Statement of
Intent
4.11.1

4.10
4.10.1

SF48 IFS-BRC
01.07.08
Page 29 of 44

4.11.2

4.11.3

Requirements
Based on risk assessment, documented
procedures detailing the action to be taken in
case of breakage of glass, brittle or hard
plastic, which includes glass packaging and
similar material, shall be implemented and
include the following:

quarantining the products and


production area that were potentially
affected

cleaning the production area

inspecting the production area and


authorising to continue production

changing of workwear and inspection


of footwear

specifying those staff authorised to


carry out the above points

recording the breakage incident.


Based on risk assessment, documented
procedures detailing the action to be taken in
case of breakage of glass, brittle or hard
plastic, which includes glass packaging and
similar material, shall be implemented and
include the following:

quarantining the products and


production area that were potentially
affected

cleaning the production area

inspecting the production area and


authorising to continue production

changing of workwear and inspection


of footwear

specifying those staff authorised to


carry out the above points

recording the breakage incident.


Where packaging materials pose a product
safety risk, special handling procedures shall be
in place to prevent product contamination.

The company shall be responsible for


minimising the risk of pest infestation on
the site.
A preventive pest control programme shall be
maintained covering all areas of the site to
minimise pest infestation.
The company shall either contract the services
of a competent pest control organisation, or
shall have appropriately trained staff, for the
regular inspection and treatment of the site to
deter and eradicate infestation. The frequency
of inspections shall be determined by risk
assessment and shall be documented. Where
the services of a pest control contractor are
employed, the service contract shall be clearly
defined and reflect the activities of the site.
Written procedures and inspection
documentation shall be maintained. This shall
include as a minimum:

an up-to-date, signed and authorised


site plan identifying numbered pest
control device locations

identification of the baits and/or


monitoring devices on site

clearly defined responsibilities for site


management and the contractor

details of pest control products used


and instructions for their effective
use.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
4.11.2
(7.5)
(7.2)

4.10.2

The company shall have qualified and trained


in-house staff, and/or employ the services of a
qualified external provider. Where an external
provider is used the activities required on site
shall be laid down in a written contract.

4.10.3

Following pest control inspections, any actions


and resulting recommendations shall be
documented, including the date and signatures
of both parties.

(7.5)

(7.2)

4.11.7

4.10.4

Sufficient numbers of operational electric fly


killers shall be provided and positioned
correctly. There shall be no risk of
contamination to open production lines.

(7.5)

(7.2)

4.11.5

4.10.5

Incoming deliveries shall be checked on arrival


for the absence of pests. Any infestation shall
be documented and control measures taken.

(7.5)

(7.2)

4.11.6

4.10.6

Raw materials, packaging, semi-processed and


finished products shall be stored so as to
minimise the risk of pest infestation. Where
stored product and/or machines may attract
pests, appropriate measures shall be taken.
Receipt of goods and storage

(7.5)

(7.2)

4.11.6

4.11

SF48 IFS-BRC
01.07.08
Page 30 of 44

Requirements
The company shall either contract the services
of a competent pest control organisation, or
shall have appropriately trained staff, for the
regular inspection and treatment of the site to
deter and eradicate infestation. The frequency
of inspections shall be determined by risk
assessment and shall be documented. Where
the services of a pest control contractor are
employed, the service contract shall be clearly
defined and reflect the activities of the site.
Detailed records of pest control inspections,
recommendations and actions taken shall be
maintained. It shall be the responsibility of the
company to ensure all of the relevant
recommendations made by their contractor or
in-house expert are carried out and monitored.
The completion of corrective action shall be
demonstrated by documented evidence.
Fly-killing devices and/or pheromone traps shall
be correctly sited and operational. If there is a
danger of insects being expelled from any
extermination device and contaminating the
product, alternative systems and equipment
shall be used.
In the event of infestation, immediate action
shall be taken to eliminate the hazard. Action
shall be taken to identify, evaluate and
authorise the release of any product potentially
affected.
In the event of infestation, immediate action
shall be taken to eliminate the hazard. Action
shall be taken to identify, evaluate and
authorise the release of any product potentially
affected.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
4.11.1

Requirements
Raw materials, semi-processed and finished
products, as well as packaging, shall be
checked against the specifications on receipt
and in accordance with determined inspection
plan. All results shall be documented.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 31 of 44

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
4.12.1
(7.5)
(7.2)

Requirements
Procedures to maintain product safety and
quality during storage, loading and
transportation shall be developed on the basis
of risk assessment and implemented
accordingly. These may include as appropriate
the following, although this is not an exhaustive
list:

controlling temperature

cleaning storage areas and vehicles

segregating to avoid cross


contamination or taint uptake

storing materials off the floor and


away from walls as appropriate

ensuring that vehicles such as bulk


tankers are of hygienic design and
designated for food use; putting in
place procedures to prevent cross
contamination from previous loads

vehicle pre-loading and unloading


inspection

vehicle loading or unloading in


covered bays

maintaining product security and


preventing damage.

4.12.7

Traceability shall be ensured during storage and


transportation. There shall be a clear record of
dispatch and receipt of goods and materials
demonstrating that sufficient checks have been
completed during the transfer of goods.
5.5.1
The company shall undertake or
Stateme subcontract inspection and analyses which
nt of
are critical to confirm product safety,
Intent
legality and quality, using appropriate
procedures, facilities and standards which
prevent risk to product safety.
5.5.1.1 Based on risk assessment, testing and
inspection schedules shall be established to
ensure specified product requirements are met.
Inspection and testing methods and frequency
shall be documented.

4.11.2

Goods in documents and/or product labels shall


contain information on the appropriate storage
(e.g. refrigeration temperature).

(7.5)

(7.2)

4.12.1

Procedures to maintain product safety and


quality during storage, loading and
transportation shall be developed on the basis
of risk assessment and implemented
accordingly. These may include as appropriate
the following, although this is not an exhaustive
list:

controlling temperature

cleaning storage areas and vehicles

segregating to avoid cross


contamination or taint uptake

storing materials off the floor and


away from walls as appropriate

ensuring that vehicles such as bulk


tankers are of hygienic design and
designated for food use; putting in
place procedures to prevent cross
contamination from previous loads

vehicle pre-loading and unloading


inspection

vehicle loading or unloading in


covered bays

maintaining product security and


preventing damage.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 32 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
4.12
(7.5)
(7.2)

All facilities used for the storage and


Statetransportation of product, movement
ment of around the site, and dispatch of finished
Intent
product shall be suitable for the purpose,
maintained in good repair and in a
hygienic condition.
4.12.2
Where temperature control is required, the
storage area or transport facility shall be
capable of maintaining product temperature
within specification, under minimum and
maximum load and under worst case ambient
temperature. Storage areas shall be dry and
well ventilated.
4.12.5
Receipt documents and/or product identification
shall facilitate correct stock rotation of goods in
storage and ensure materials are used in the
correct order and within the prescribed shelf
life.
4.12.6
Where the company employs third-party
contractors, all the requirements specified in
this section shall be clearly defined in the
contract or the company shall be certificated to
the Global Standard for Storage and
Distribution.

4.11.3

The storage conditions of raw materials, semiprocessed and finished products as well as
packaging shall in each case correspond to
product requirements (e.g. refrigeration,
protective covers) and shall not be detrimental
to other products.

4.11.4

Each item in storage shall be clearly identified,


and the First In/First Out and/or First
Expired/First Out principles shall be applied.

(7.5)

(7.2)

4.11.5

Where a company hires a third-party storage


service provider, all the requirements specified
in section 4.11 shall be clearly defined in the
respective contract or the service provider shall
subject to IFS Logistic requirements.

(7.5)

(7.2)

4.12

Transport

4.12.1

Before loading transport vehicles, their


condition (e.g. absence of strange smells, high
dust load, adverse humidity, pests, mould) shall
be checked and action taken, if necessary.

(7.5)

(7.2)

4.12
Statement of
Intent

4.12.2

Where goods must be transported at certain


temperatures, before loading, the temperature
inside the vehicle shall be checked and
documented.

(7.5)

(7.2)

4.12.3

4.12.3

Procedures to prevent contamination during


transport shall be implemented (food/ non-food/
different categories of goods).

(7.5)

(7.2)

4.12.1

All facilities used for the storage and


transportation of product, movement
around the site, and dispatch of finished
product shall be suitable for the purpose,
maintained in good repair and in a
hygienic condition.
Where temperature control is required,
documented procedures shall be in place to
ensure product temperature requirements are
met. This shall include temperature datalogging devices which can be interrogated to
confirm time/temperature conditions or a
system to verify and record at predetermined
frequencies the correct operation of
refrigeration equipment.
Procedures to maintain product safety and
quality during storage, loading and
transportation shall be developed on the basis
of risk assessment and implemented
accordingly. These may include as appropriate
the following, although this is not an exhaustive
list:

controlling temperature

cleaning storage areas and vehicles

segregating to avoid cross


contamination or taint uptake

storing materials off the floor and


away from walls as appropriate

ensuring that vehicles such as bulk


tankers are of hygienic design and
designated for food use; putting in
place procedures to prevent cross
contamination from previous loads

vehicle pre-loading and unloading


inspection

vehicle loading or unloading in


covered bays

maintaining product security and


preventing damage.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
4.12.4

Requirements
Where goods must be transported at certain
temperatures, maintaining the adequate range
of temperatures during transport shall be
ensured and documented.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
4.12.2
(7.5)
(7.2)

4.12.3

A cleaning and, where appropriate, disinfection


schedule shall exist for all transport vehicles
and equipment used for loading/unloading (e.g.
hoses of silo installations). There shall be
records of the measures taken.
Loading and unloading ramps shall have in
place protection devices to shelter the
transported products from external influences
(e.g. climate, pollen).

(7.5)

(7.2)

4.12.8

(7.5)

(7.2)

4.12.1

4.12.7

Where a company hires a third-party transport


service provider, all the requirements specified
within section 4.12 shall be clearly defined in
the respective contract or the service provider
shall subject to IFS Logistic requirements.

(7.5)

(7.2)

4.12.6

4.13

Maintenance and repair

4.13.1

A system of maintenance shall be in place,


documented, covering all critical equipment
(incl. transport) for compliance with product
requirements. This applies both for internal and
external maintenance work.

(7.5)

(7.2)

4.6
Statement of
Intent

4.12.5

4.12.6

SF48 IFS-BRC
01.07.08
Page 33 of 44

4.6.2
4.12.8

Requirements
Where temperature control is required, the
storage area or transport facility shall be
capable of maintaining product temperature
within specification, under minimum and
maximum load and under worst case ambient
temperature. Storage areas shall be dry and
well ventilated.
Where temperature control is required,
documented procedures shall be in place to
ensure product temperature requirements are
met. This shall include temperature datalogging devices which can be interrogated to
confirm time/temperature conditions or a
system to verify and record at predetermined
frequencies the correct operation of
refrigeration equipment.Documented
maintenance and hygiene procedures shall be
maintained for all vehicles and equipment used
for loading/unloading (e.g. hoses of silo
installations). There shall be records of the
measures taken.
Documented maintenance and hygiene
procedures shall be maintained for all vehicles
and equipment used for loading/unloading (e.g.
hoses of silo installations). There shall be
records of the measures taken.
Procedures to maintain product safety and
quality during storage, loading and
transportation shall be developed on the basis
of risk assessment and implemented
accordingly. These may include as appropriate
the following, although this is not an exhaustive
list:

controlling temperature

cleaning storage areas and vehicles

segregating to avoid cross


contamination or taint uptake

storing materials off the floor and


away from walls as appropriate

ensuring that vehicles such as bulk


tankers are of hygienic design and
designated for food use; putting in
place procedures to prevent cross
contamination from previous loads

vehicle pre-loading and unloading


inspection

vehicle loading or unloading in


covered bays

maintaining product security and


preventing damage.
Where the company employs third-party
contractors, all the requirements specified in
this section shall be clearly defined in the
contract or the company shall be certificated to
the Global Standard for Storage and
Distribution.
A documented system of planned
maintenance shall be in place, covering all
items of equipment and plant which are
critical to product safety, legality and
quality.
When commissioning new equipment and plant,
a maintenance programme shall be established
and put into place based on risk assessment.
Documented maintenance and hygiene
procedures shall be maintained for all vehicles
and equipment used for loading/unloading (e.g.
hoses of silo installations). There shall be
records of the measures taken.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 34 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
4.3.1.7
(7.5)
(7.2)

4.13.2

Product requirements and prevention of


contamination shall be ensured during
maintenance and repair work. Records shall be
kept of maintenance and repair work and of
corrective actions taken.

4.13.3

All material used for maintenance and repair


shall be fit for the intended use (e.g. food-grade
oils, non-toxic paints).

(7.5)

(7.2)

4.13.4

Failures of plant and equipment (incl. transport)


covered by the maintenance system shall be
documented and reviewed with a view to
adapting the maintenance system.

(7.5)

(7.2)

4.13.5

Temporary repairs shall be carried out so that


product requirements are not affected. Such
work shall be documented and a short-term
deadline set for eliminating the fault.

(7.5)

(7.2)

4.14

Equipments

4.14.1

Equipments shall be suitably designed and


specified for the intended use. Before
commissioning, it shall be verified that the
product requirements are complied with.

(7.5)

(7.2)

Temporary structures constructed during


building work or refurbishment, etc., shall be
designed and located to avoid pest harbourage
and potential contamination of products.
4.6.1
Equipment, including fixtures and fittings, shall
be maintained in such condition as to minimise
the risk of product contamination.
4.6.3
The company shall ensure that the safety or
legality of product is not jeopardised during
maintenance and cleaning operations.
4.6.8
Materials used for equipment and plant
maintenance and that pose a risk by direct or
indirect contact with raw materials,
intermediate and finished products, such as
lubricating oil and paints, shall be suitable for
the intended use.
(4.12.9) Procedures shall, where appropriate, be in place
in the case of vehicle or refrigeration equipment
breakdown. All incidents of vehicle or
refrigeration equipment breakdown shall be
recorded and corrective action documented.
4.6.5
Where temporary repairs are made, these shall
be controlled to ensure the safety or legality of
product is not jeopardised. These temporary
measures shall be permanently repaired as
soon as practicable and within a defined
timescale.
4.5
Statement of
Intent

Equipment shall be suitably designed for


the intended purpose and shall be used to
minimise the risk of contamination of
product.

4.5.1

All equipment shall be properly specified before


purchase, constructed of appropriate materials,
be of a suitable design to ensure it can be
effectively cleaned, and shall be tested and
commissioned prior to use.
Equipment shall be positioned to give access
under, inside and around it for ease of cleaning,
inspection and servicing, or where permanently
sited shall be properly secured and sealed to
the floor.
In the case of equipment failure or deviation of
the process from specification, procedures shall
be in place to establish the safety status of the
product, prior to release.

4.14.2

Equipments shall be designed and arranged so


that cleaning and maintenance operations on
and located around the installations can be
effectively performed.

(7.5)

(7.2)

4.5.2

4.14.3

In the case of plant or equipment failures and/or


process deviations, appropriate procedures
shall be in place to ensure that, prior to release
for production, product requirements are
complied with.
Process validation

(7.5)

(7.2)

6.1.5

The company shall ensure that in the event of


changes to product formulation, including
rework, processing methods and equipment or
packaging, that the process characteristics are
reviewed in order to assure that product
requirements are complied with.
All rework operations shall be validated,
monitored and documented. These operations
shall not affect the product requirements.

7.7

6.1.8

In the event of changes to product formulation,


processing methods, equipment or packaging,
monitoring of the specified process shall be reestablished based on HACCP.

(7.5.2)
(7.5.3)

(7.9)
(8.1)

3.9.4

Where rework or any reworking operation is


performed, traceability shall be maintained. In
addition, the company must be able to
demonstrate that this does not affect the safety
or legal status of the finished product, e.g.
ingredient declaration, allergy information or
identity preservation.
Where rework is used, or reworking operations
carried out, procedures shall be implemented to
minimise cross contamination from allergencontaining materials and ensure the safety,
legality and quality of the finished product.

4.15
4.15.1

4.15.2

5.2.1.4

4.16

Traceability (including GMOs and allergens)

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
4.16.1
KO

4.16.2

4.16.3

Requirements
A traceability system shall be in place which
enables the identification of product lots
and their relation to batches of raw
materials, packaging in direct contact with
food, packaging intended or expected to be
in direct contact with food. The traceability
system shall incorporate all relevant
processing and distribution records.
The traceability system shall be tested,
documented and, where appropriate, adapted
at defined intervals to verify traceability in both
directions of flow (from delivered products to
raw material, and vice versa), including quantity
checking.
Traceability shall be ensured at all stages,
including work in progress, post treatment and
rework.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

The company shall have a system to


identify and trace product lots and follow
this through all raw materials (including
primary and any other relevant packaging
Statement of materials and processing aids), all stages
of processing and the distribution of the
Intent
finished product to the customer in a
timely manner.
FUNDAMENTAL

(7.5.3)

(7.9)

3.9.2

(7.5.3)

(7.9)

3.9.1

The lot labelling of semi-finished products or


finished products, to ensure a clear traceability
of goods, shall be made at the time when the
goods are directly packed. Where goods are
labelled at a later time, the temporarily stored
goods shall have been provided with a specific
lot labelling. The shelf life (e.g. best before
date) of the labelled goods shall be calculated
from the original production date.
Genetically modified organisms (GMOs)

(7.5.3)

(7.9)

(3.9.1)

4.17.1

The company shall have in place systems and


procedures to allow the identification of
products consisting of GMOs, containing GMOs
or produced from GMOs, including food
ingredients, additives and flavouring(s).

7.5

7.2
(7.7)

5.1.4

4.17.2

Raw material specifications and delivery


documents identifying products consisting of,
being made from, or containing GMOs shall be
available. The guarantees concerning the GMO
status of the raw materials shall be agreed by
contract with the supplier. The company shall
maintain a continuously updated listing of all
GMO raw materials used at its premises, which
also identifies all blends and formulas to which
such GMO raw materials are added.

7.4.2
(7.5)

(7.2)
7.3.3.1

4.17

Requirements

Clause Clause
3.9
7.5.3
7.9

3.9.4

4.16.4

SF48 IFS-BRC
01.07.08
Page 35 of 44

The company shall test the traceability system


to ensure traceability can be determined from
raw material to finished product and vice versa
and include quantity check/mass balance
(refer to glossary). This shall occur at a
predetermined frequency and results shall be
retained for inspection. The test shall take place
at least annually.
Identification of raw materials including primary
and any other relevant packaging and
processing aids, intermediate/semi-processed
products, part-used materials, finished products
and materials pending investigation, shall be
adequate to ensure traceability.
Where rework or any reworking operation is
performed, traceability shall be maintained. In
addition, the company must be able to
demonstrate that this does not affect the safety
or legal status of the finished product, e.g.
ingredient declaration, allergy information or
identity preservation.
Identification of raw materials including primary
and any other relevant packaging and
processing aids, intermediate/semi-processed
products, part-used materials, finished products
and materials pending investigation, shall be
adequate to ensure traceability.

Where new products are introduced, the


company shall ensure control of handling
requirements for specific materials (refer to
clause 5.2).
5.2
Where raw materials and finished products
require special procedures for handling
FUNDAMENTAL specific materials (e.g. material containing
allergens or the requirement for identityStatepreserved status such as Genetically
ment of Modified Organisms, assured organic
Intent
status or special designated origin) these
shall be in place to ensure that product
safety, legality and quality are maintained.
5.2.2.1 Where an identity preserved claim is made, e.g.
that a product is organic, or where products
brought onto site may contain materials which
require segregation, e.g. Genetically Modified
Organisms, the company shall carry out a risk
assessment of raw materials to specify the
integrity of the raw material and compliance
with specification throughout the purchasing
and supply chain.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
4.17.3

Requirements
There shall be adequate procedures to ensure
that products consisting of or containing GMOs
are manufactured, so that contamination of
non-GMO products is prevented. Adequate
control measures shall be in place to prevent
GMO cross contamination. The effectiveness of
these procedures shall be monitored by random
testing.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
3.9.3
(7.5)
(7.2)

5.2.2.2

4.17.4

Finished products containing GMOs shall be


declared in accordance with current legal
requirements. Delivery documents shall include
the corresponding reference to GMOs.

(7.5)

(7.2)

5.2.2.2

4.17.5

Customer requirements concerning the GMO


status of products shall be clearly implemented
by the company.

3.9.3

4.18

Allergens and specific conditions of


production
Raw material specifications identifying
allergens requiring declaration shall be
available. The company shall maintain a
continuously up to date listing of all raw
materials containing allergens used at its
premises, which also identifies all blends and
formulas to which such raw materials
containing allergens are added.

7.4.2

7.3.3.1

5.2

4.18.1

SF48 IFS-BRC
01.07.08
Page 36 of 44

Requirements
Where there is a requirement to ensure identity
preservation within the supply chain, e.g. to
use a logo or to make a claim to a product
characteristic or attribute, appropriate controls
and testing procedures shall be in place.
Risk assessment shall be carried out to identify
routes of contamination and establish
documented policies and procedures for
handling raw materials, intermediate and
finished products to ensure cross contamination
is avoided and that controls are in place to
maintain identity preserved status.
Risk assessment shall be carried out to identify
routes of contamination and establish
documented policies and procedures for
handling raw materials, intermediate and
finished products to ensure cross contamination
is avoided and that controls are in place to
maintain identity preserved status.
Where there is a requirement to ensure identity
preservation within the supply chain, e.g. to
use a logo or to make a claim to a product
characteristic or attribute, appropriate controls
and testing procedures shall be in place.

Where raw materials and finished products


require special procedures for handling
FUNDAMENTAL specific materials (e.g. material containing
allergens or the requirement for identityStatepreserved status such as Genetically
ment of Modified Organisms, assured organic
Intent
status or special designated origin) these
shall be in place to ensure that product
safety, legality and quality are maintained.
5.2.1.1 The company shall carry out risk assessment of
raw materials to establish the presence and
likelihood of contamination by allergens (refer
to glossary). This shall include approval of raw
material specifications. The company shall
implement systems to specify the integrity of
the raw material and compliance with
specification throughout the purchasing and
supply chain.
5.2.1.2 The company shall identify and list allergencontaining materials handled on site. This shall
include raw materials, intermediate and finished
products.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

4.18.2

The manufacturing of products which contain


allergens requiring declaration shall be carried
out so that cross contamination is minimised,
as far as possible.

4.18.3

5.

Finished products containing allergens


requiring declaration shall be declared in
accordance with current legal requirements. For
the adventitious presence, the labelling of
legally declared allergens and traces shall be
based on a risk analysis.
Where customers specifically require that
products are free from certain substances or
ingredients (e.g. pork), or that certain methods
of treatment or production are excluded,
verifiable procedures shall be in place.
Measurements, Analysis, Improvements

5.1

Internal audits

5.1.1
KO

4.18.4

5.1.2

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 37 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
5.1.4
7.5
7.2

Where new products are introduced, the


company shall ensure control of handling
requirements for specific materials (refer to
clause 5.2).
5.2
Where raw materials and finished products
require special procedures for handling
FUNDAMENTAL specific materials (e.g. material containing
allergens or the requirement for identityStatepreserved status such as Genetically
ment of Modified Organisms, assured organic
Intent
status or special designated origin) these
shall be in place to ensure that product
safety, legality and quality are maintained.
5.2.1.3 Risk assessment shall be carried out to identify
routes of contamination and establish
documented policies and procedures for
handling raw materials, intermediate and
finished products to ensure cross contamination
is avoided. This shall include as appropriate:

physical or time segregation while


allergen containing materials are
being stored, processed or packed

use of identified, dedicated


equipment for processing or cleaning

all food brought onto site including


that by staff.
5.2.1.4 Where rework is used, or reworking operations
carried out, procedures shall be implemented to
minimise cross contamination from allergencontaining materials and ensure the safety,
legality and quality of the finished product.
5.2.1.6 Based on risk assessment, documented
equipment or area cleaning procedures shall be
undertaken to remove or reduce to acceptable
levels any potential cross contamination in
compliance with finished product specifications.
This shall include validation of cleaning methods
and appropriate waste handling and spillage
controls.
(5.2.1.5) Where a claim is made regarding the suitability
of a food for allergy or food sensitivity
sufferers, the company shall ensure that the
production process is fully validated to meet the
stated claim. This shall be documented.

(7.5)

(7.2)

3.9.3

Where there is a requirement to ensure identity


preservation within the supply chain, e.g. to
use a logo or to make a claim to a product
characteristic or attribute, appropriate controls
and testing procedures shall be in place.

Internal audits shall be conducted


according to an agreed plan. Scope
(including outdoor areas) and frequency
shall be determined by risk analysis.

8.2.2

8.4.1

3.5

The company shall audit those systems


and procedures which cover the
requirements of the Global Standard for
Food Safety to ensure that they are in
place, appropriate and complied with.

Internal audits shall be carried out at least once


a year in all departments.

(8.2.2)

FUNDAMENTAL

(8.4.1)

Statement of
Intent
4.1.2
The external areas shall be maintained in good
order. Where buildings are surrounded by
grassed or planted areas, they shall be
regularly tended and well maintained. The
condition of the site shall be included within the
internal audit process.
3.5.1
Internal audits shall be planned and their scope
and frequency shall be established in relation to
the risks associated with the activity. Audits
shall be scheduled so that all aspects of the
food safety and quality management system
are audited at least annually.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 38 of 44

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
3.5.2
8.2.2
8.4.1

Requirements
Internal audits shall be carried out by
appropriately trained competent auditors, who
are independent from the audited department.
Results of the internal audit shall be reported to
the personnel responsible for the activity
audited. Corrective actions and timescales for
their implementation shall be agreed.

5.1.3

The auditors shall be competent and


independent from the audited department.

5.1.4

Audit results shall be communicated to


responsible persons of concerned department.
Necessary corrective actions and a schedule
for implementation shall be determined and
documented and communicated to every
relevant person.
It shall be documented, how and when the
corrective actions resulting from the internal
audits shall be verified.

8.2.2

8.4.1

3.5.4

8.2.2

8.4.1

3.5.5

5.1.6

The audit results shall be communicated to the


senior management.

8.2.2

8.4.1

3.5.4

5.2

Site factory inspections

5.2.1

Regular factory inspections shall be planned


and carried out (e.g. product control, hygiene,
foreign body hazards, personnel hygiene and
housekeeping).

(6.3)
(7.5)
8.2.2

(6.3)
(7.2)
8.4.1

4.8.1

5.2.2

Any deviation and the associated corrective


actions shall be documented.

(6.3)
(7.5)
8.2.2

(6.3)
(7.2)
8.4.1

4.8.1

5.3

Process control

5.3.1

In circumstances where the control of process


and working environment parameters
(temperature, time, pressure, chemical
properties etc.) is essential to ensure the
product requirements, such parameters shall be
monitored and recorded continuously and/or at
appropriate intervals.

7.5

7.2
7.5
7.6

6.0
TThe company shall be able to demonstrate
effective control of all operations
Statement of undertaken.
Intent

5.1.5

3.5.6

The completion of corrective action shall be


verified.
A record of all programmed internal audits and
associated corrective actions shall be
maintained.
Results of the internal audit shall be reported to
the personnel responsible for the activity
audited. Corrective actions and timescales for
their implementation shall be agreed.
Based on risk assessment, the company shall
identify, control and manage any potential risks
from chemical, physical or taint contamination.
This may include risks associated with the
following, although this is not an exhaustive
list:

storage

production operation or processes or


machinery

any maintenance or building work


carried out

hygiene and cleaning operations.


These shall be verified through regular site
audits carried out at a frequency determined by
risk assessment.
Based on risk assessment, the company shall
identify, control and manage any potential risks
from chemical, physical or taint contamination.
This may include risks associated with the
following, although this is not an exhaustive
list:

storage

production operation or processes or


machinery

any maintenance or building work


carried out

hygiene and cleaning operations.


These shall be verified through regular site
audits carried out at a frequency determined by
risk assessment.

The company shall operate procedures


that verify that the processes and
FUNDAequipment employed are capable of
MENTAL
producing consistently safe and legal
Stateproduct with the desired quality
ment of characteristics, in full compliance with the
Intent
HACCP food safety plan.
6.1.2
Process monitoring such as temperature, time,
pressure and chemical properties shall be
established and adequately controlled to ensure
that product is produced within the required
process specification.
6.1.4
In circumstances where process parameters are
controlled by in-line monitoring devices, these
shall be linked to a suitable failure alert system
that is routinely tested.
6.1

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
5.3.2

Requirements
There shall be appropriate procedures for
notification, recording and monitoring of
malfunction and deviations.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
6.1.5
(7.5)
7.10

6.1.6

5.4
5.4.1

Calibration and checking of measuring and


monitoring devices
The company shall identify the measuring and
monitoring devices required to ensure
compliance with product requirements. These
devices shall be recorded on a document and
clearly identified.

7.6

8.3

6.3
Statement of
Intent

6.3.1

5.4.2

All measuring devices shall be checked under a


monitoring system at specified intervals and in
accordance with defined standards/methods.
The results of the checks shall be documented
and corrective actions carried out, where
necessary.

(7.6)

(8.3)

6.3.2

6.3.4

5.4.3

All measuring devices shall be used exclusively


for their defined purpose. Where the results of
measurements indicate a deviation or damage,
the device in question shall be immediately
repaired or replaced.

(7.6)

(8.3)

6.3.3

5.4.4

The calibration status of the measuring devices


shall be clearly identified (labelling at the
machine or on a list of test devices).

(7.6)

(8.3)

6.3.1

5.5

Quantity checking (quantity control/filling


quantities)
The frequency and methodology of quantity
checking shall be determined so that the legal
requirements for nominal quantity are met.

8.2.4

6.2
Statement of
Intent

5.5.1

6.2.1

5.5.2

For purchased, already pre-packed products


from third parties, there shall be evidence about
the compliance with the legal requirements for
nominal quantity.

(8.2.4)

SF48 IFS-BRC
01.07.08
Page 39 of 44

Requirements
In the case of equipment failure or deviation of
the process from specification, procedures shall
be in place to establish the safety status of the
product, prior to release.
Corrective action shall be taken in the event of
deviation of process from specification. This
shall be recorded.

Measuring equipment used to monitor


CCPs and product safety and legality shall
be identified. The identified measuring
equipment shall be calibrated to a
recognised national or international
standard. Where a traceable calibration is
not possible, the company shall
demonstrate the basis by which
standardisation is carried out.
The company shall identify measuring
equipment used to monitor CCPs and product
safety and legality.
This shall include as a minimum:

a documented list of equipment

equipment identified and marked in


accordance with requirements (e.g.
numbered, calibration due date).
All identified measuring devices shall be
checked and where necessary adjusted:

at a predetermined frequency, based


on risk assessment

by trained staff

to a defined method traceable to a


recognised national or international
standard where possible.
Results shall be documented.
Procedures shall be in place to record actions
taken when the prescribed measuring and
monitoring devices are found not to be
operating within specified limits.
The prescribed measuring and monitoring
devices shall be:

prevented from adjustment by


unauthorised staff

protected from damage, deterioration


or misuse.
The company shall identify measuring
equipment used to monitor CCPs and product
safety and legality.
This shall include as a minimum:

a documented list of equipment

equipment identified and marked in


accordance with requirements (e.g.
numbered, calibration due date).

The company shall operate a quantity


control system which conforms to legal
requirements and additional industry
sector codes or specified customer
requirement in the country where the
product is sold.
The frequency and methodology of quantity
checking shall meet the requirements of
appropriate legislation governing quantity
verification.

No direct BRC requirement

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 40 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
6.2
7.6
8.3

The company shall operate a quantity


Statecontrol system which conforms to legal
ment of requirements and additional industry
Intent
sector codes or specified customer
requirement in the country where the
product is sold.
6.3
Measuring equipment used to monitor
CCPs and product safety and legality shall
Statebe identified. The identified measuring
ment of equipment shall be calibrated to a
Intent
recognised national or international
standard. Where a traceable calibration is
not possible, the company shall
demonstrate the basis by which
standardisation is carried out.

5.5.3

All equipment used for quantity measurement


shall be calibrated regularly. All equipment
used for final checking shall be legally
approved and regularly calibrated.

5.6

Product analysis

5.6.1

There shall be procedures ensuring that all


specified product requirements are met,
including legal requirements and specifications.
Microbiological, physical and chemical analysis
required for that purpose shall be performed
internally and/or subcontracted.
Analyses, which are relevant for the food
safety, shall be performed by an accredited
laboratory (ISO 17025). If the analyses are
performed by a factory internal or non
accredited laboratory, the results shall be
verified on a regular basis by an accredited
laboratory.

8.2.3
8.2.4

7.8

5.5.1

7.6

8.3

5.5.2.3

5.6.3

Procedures shall exist which assure the


reliability of the internal analysis results on the
basis of official recognised analysis methods.
This shall be demonstrated by ring tests or
other proficiency tests.

7.6

8.3

5.5.2.4

5.6.4

A test plan shall be drawn up for internal and


external analysis, based upon a risk analysis
which covers raw materials, semi-processed
and finished products as well as processing
equipments and packaging materials, and
where necessary environmental tests. The test
results shall be documented.
The analytical results shall be reviewed
regularly and trends identified. Appropriate
measures shall be introduced promptly for any
unsatisfactory results or where such trends
indicate unsatisfactory results.
For the performance of internal analysis,
qualified and trained personnel shall be
available, as well as appropriate equipment and
premises.

(8.2.3)
(8.2.4)

(7.8)

5.5.1.1

(8.2.3)
(8.2.4)

(7.8)

5.5.1.2

Test and inspection results shall be recorded


and reviewed regularly to identify trends.
Appropriate actions shall be implemented
promptly to address any unsatisfactory results
or where trends indicate unsatisfactory results.

(8.2.4)

(7.8)

5.5.2.2

Where routine testing laboratories are present


on a manufacturing site, they shall be located,
designed and operated to eliminate potential
risks to product safety. Controls shall be
documented, implemented and shall include
consideration of the following:

design and operation of drainage and


ventilation systems

access and security of the facility

movement of laboratory personnel

protective clothing arrangements

processes for obtaining product


samples

disposal of laboratory waste.

5.6.2

5.6.5

5.6.6

The company shall undertake or


subcontract inspection and analyses which
Stateare critical to confirm product safety,
ment of legality and quality, using appropriate
Intent
procedures, facilities and standards which
prevent risk to product safety.
Where the company undertakes or subcontracts
analyses which are critical to product safety or
legality, the laboratory, or subcontractors shall
have gained recognised laboratory accreditation
or operate in accordance with the requirements
and principles of ISO 17025. Documented
justification shall be available where accredited
methods are not undertaken.
Procedures shall be in place to ensure reliability
of laboratory results, other than those specified
in 5.5.2.3. These shall include:

use of recognised test methods,


where available

documented testing procedures

ensuring staff are suitably qualified


and/or trained and competent to carry
out the analysis required

use of a system to verify the


accuracy of test results, e.g. ring or
proficiency testing

use of appropriately calibrated and


maintained equipment.
Based on risk assessment, testing and
inspection schedules shall be established to
ensure specified product requirements are met.
Inspection and testing methods and frequency
shall be documented.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause
5.6.7

Requirements

5.6.8

For validation of finished product quality,


internal organoleptic tests shall be carried out
regularly in accordance with specifications and
shall be documented.
When establishing and/or validating the shelf
life of the product (including long shelf life
product i.e. labelled with a best before date),
the results of organoleptic tests shall be taken
into account.

5.7

Product quarantine and product release

5.7.1

A procedure shall be in place, based on a risk


analysis, for the quarantine and release of all
raw materials, semi-processed and finished
products, processing equipment and packaging
materials. The procedure shall ensure that only
products and materials conforming to product
requirements are processed and dispatched.

5.8

Management of complaints from authorities


and customers
A system shall be in place for the management
of product complaints.

5.8.1

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
5.5.1.3
(8.2.3) (7.8)
(8.2.4)

(8.2.3)
(8.2.4)

(7.8)

5.5.1.4

Requirements
Where validation of finished product quality
attributes is required, organoleptic tests shall
be carried out regularly in accordance with
specifications and shall be recorded.
The company shall ensure that a system of
ongoing shelf life assessment is in place. This
shall be based on risk and shall include
microbiological and sensory analysis as well as
relevant chemical factors such as pH and aw.
Records and results from shelf life tests shall
validate the minimum shelf life period indicated
on the product.

5.7
The company shall ensure that finished
Stateme product is not released unless all agreed
nt of
procedures have been followed.
Intent
A procedure shall be in place, based on risk
5.7.1
assessment, to ensure that only products
conforming to specification are dispatched, and
this shall include release by authorised staff.

(7.5)

3.10
Statement of
Intent
3.10.1

8.5.2

7.10.2

All complaints shall be assessed by competent


staff. Where it is justified, appropriate actions
shall be taken, if necessary, immediately.

8.5.2

7.10.2

5.8.3

Complaints shall be analysed with a view to


implementing preventive actions, which avoid
the recurrence of the nonconformity.

8.4

7.10.2
8.5.2

3.10.3

5.8.4

The results of complaint data analysis shall be


made available to the relevant responsible
persons and to the senior management.

8.4

7.10.2
8.5.2

3.10.3

5.9

Management of incidents, product


withdrawal, product recall

5.8.2

SF48 IFS-BRC
01.07.08
Page 41 of 44

3.10.2

The company shall have a system for the


effective capture, recording and
management of product complaints.
All complaints shall be recorded, investigated
and the results of the investigation recorded.
Actions appropriate to the seriousness and
frequency of the problems identified shall be
carried out promptly and effectively by
appropriately trained staff.
Complaint data shall be analysed and used to
implement ongoing improvements to product
safety, legality and quality, and to avoid
recurrence. This analysis shall be made
available to relevant staff.
Complaint data shall be analysed and used to
implement ongoing improvements to product
safety, legality and quality, and to avoid
recurrence. This analysis shall be made
available to relevant staff.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

5.9.1

A crisis management procedure shall be


defined, implemented and maintained. This
includes as a minimum the nomination and
training of a crisis team, an alert contact list,
sources of legal advice (if necessary), contacts
reachability, customer information, product
withdrawal and/or recall and a communication
plan, including information to consumers.

5.9.2
KO

There shall be an effective procedure for the


withdrawal and recall of all products, which
ensure that involved customers are
informed, as soon as possible. This
procedure shall include a clear assignment
of responsibilities.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 42 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
3.11.1
(8.5.2) 5.7
(8.5.3)

(8.3)

7.10.4

The company shall have procedures designed to


manage effectively incidents and potential
emergency situations that impact food safety,
legality or quality and have effective product
withdrawal and product recall procedures in
place. This may include consideration and
contingency planning for business continuity
and product withdrawal or recall in the event of
the following, although this is not an exhaustive
list:

disruption to key services such as


water, energy, transport, staff
availability and communications

events such as fire, flood or natural


disaster

malicious contamination or sabotage.


(3.11.2) The company shall provide written guidance to
relevant staff regarding the type of event that
would constitute an incident or emergency
situation that impacts food safety, legality or
quality and a documented reporting procedure
shall be in place.
3.11.3
An incident management procedure shall be
documented, implemented and maintained.
This shall include as a minimum:

identification of key personnel


constituting the incident management
team with clearly identified
responsibilities

an up-to-date list of key contacts,


e.g. incident management team,
emergency services, suppliers,
customers, certification body,
regulatory authority

a communication plan including the


provision of information to customers,
consumers and regulatory authorities
in a timely manner

details of external agencies providing


advice and support as necessary,
e.g. expert laboratories, regulatory
authority and legal expertise

product withdrawal and/or recall


procedures

corrective action and business


recovery.
The procedures relating to incident reporting,
3.11.4
product withdrawal and product recall shall be
appropriate, formalised and capable of being
operated at any time, and will take into account
stock reconciliation, logistics, recovery, storage
and disposal. The procedures shall be regularly
reviewed and, if necessary, revised.
3.11
The company shall have a plan and system
in place to manage incidents effectively
Statement of including product withdrawal and recall
procedures.
Intent

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

5.9.3

The product withdrawal and recall procedure


shall include updated emergency contact
details (such as names and phone numbers of
suppliers, customers and competent
authorities).

5.9.4

The feasibility, effectiveness and timeliness of


implementation of the withdrawal procedure
shall be subject to regular internal testing,
based on a risk analysis but carried out at least
once a year. This shall be carried out in a
manner to ensure the effective implementation
and operation of the procedure.

5.10

Management of non-conforming products

5.10.1

A procedure shall exist for the management of


all non-conforming raw materials, semi-finished
and finished products, processing equipment
and packaging materials. This shall include, as
a minimum:
- isolation/ quarantine procedures
- risk assessment
- identification (e.g. labelling)
- decision about the further use (e.g. release,
rework/post treatment,
- blocking, quarantine, rejection/disposal).
The responsibilities shall be clearly identified.
The rules of the procedure for the management
of non-conforming products shall be understood
by all relevant employees.

5.10.2

5.10.3

In case of presence of non-conformities there


shall be immediate action in order to assure the
product requirements are in place.

5.11

Corrective actions

5.11.1

A procedure shall be in place for the recording


and analysis of the non-conformities with the
objective to avoid recurrences by preventive
actions and/or corrective actions.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

BRC Global Standard - Food, Issue 5


Clause

Clause Clause
3.11.3
-

7.10.4

3.11.5

3.11.6

8.3

7.10.3

SF48 IFS-BRC
01.07.08
Page 43 of 44

Requirements
An incident management procedure shall be
documented, implemented and maintained.
This shall include as a minimum:

identification of key personnel


constituting the incident management
team with clearly identified
responsibilities

an up-to-date list of key contacts,


e.g. incident management team,
emergency services, suppliers,
customers, certification body,
regulatory authority

a communication plan including the


provision of information to customers,
consumers and regulatory authorities
in a timely manner

details of external agencies providing


advice and support as necessary,
e.g. expert laboratories, regulatory
authority and legal expertise

product withdrawal and/or recall


procedures

corrective action and business


recovery.
The product recall and withdrawal procedures
shall be regularly tested, at least annually, in a
way that ensures their effective operation.
Results of the test shall be retained and shall
include timings of key activities.
The companys senior management shall ensure
that results of this test shall be used to
implement improvements as necessary.

5.6
Statement of
Intent
5.6.3

The company shall ensure all out-ofspecification product is clearly identified,


labelled and quarantined.

Procedures for the control of non-conforming


material, including rejection, acceptance by
concession, or regrading for an alternative use,
shall be in place and understood by all relevant
staff. Decisions shall be approved by authorised
staff.
Corrective actions shall be implemented to
avoid recurrence of non-conformance. Details of
the non-conformance and action taken shall be
documented.

8.3

7.10.3

5.6.1

8.5.2

7.10.2

5.6.2

8.5.2

7.10.2

1.13

(3.8.3)

All non-conforming material shall be clearly


identified and quarantined as appropriate, and
handled or disposed of according to the nature
of the problem and/or the specific requirements
of the customer.

The companys senior management shall ensure


that non-conformities identified at the previous
audit against the Standard are effectively
actioned.
Any corrective action plan relating to food
safety, legality or quality shall only be agreed
by personnel who have a defined responsibility
and accountability for these areas of control.

Copyright Bureau Veritas Certification

IFS INTERNATIONAL FOOD STANDARD


V. 5 CHECKLIST, Incl. BRC FOOD Iss. 5
International Food Standard, Version 5
Clause

Requirements

5.11.2
KO

Corrective actions shall be clearly


formulated, documented and undertaken, as
soon as possible to prevent further
occurrence of non-conformity. The
responsibilities and the timescales for
corrective action shall be clearly defined.
The documentation shall be securely stored,
and easily accessible.

5.11.3

The performance of the implemented corrective


actions shall be documented and the
effectiveness shall be checked.

ABCD
/ Major
/ KO
/ NA

ISO
ISO
9001: 22000:
2000 2005

SF48 IFS-BRC
01.07.08
Page 44 of 44

BRC Global Standard - Food, Issue 5


Clause

Requirements

Clause Clause
3.8
8.5.2
7.10.2

The companys senior management shall


ensure that procedures exist to record,
investigate, analyse and correct the cause
of non-conformity against standards,
Statement of specifications and procedures which are
critical to product safety, legality and
Intent
quality.
3.8.1
Corrective actions shall be accurately
documented, assigning responsibility and
accountability.
3.8.2
Corrective actions shall be undertaken as soon
as possible to prevent further occurrence of
non-conformity.
3.8.4
The completion of corrective actions shall be
monitored and recorded to ensure their
effectiveness and completion within an
appropriate timescale.
FUNDAMENTAL

8.5.2

7.10.2

Repetion of the 5 clauses from the IFS with no


direct reference to the BRC Standard:
1.2.6

The senior management shall have nominated


an IFS representative.

No direct BRC requirement

Recommendations for preparation and/or use


of the food products shall be established. If
appropriate, customer requirements shall be
included.
4.6.4.6.3 Doors and gates which are used to separate
productions areas shall be kept closed.

No direct BRC requirement

No direct BRC requirement

4.6.4.9.4 Non potable water, which is used e.g. for fire


fighting, steam generation, cooling or similar
purposes, shall be transported in separate,
properly marked piping. Such piping shall
neither be connected to the drinking water
system, nor shall a possibility of reflux to that
system exist.
5.5.2
For purchased, already pre-packed products
from third parties, there shall be evidence about
the compliance with the legal requirements for
nominal quantity.

No direct BRC requirement

No direct BRC requirement

4.3.5

Copyright Bureau Veritas Certification