MEANING AND SCOPE:
IFS is a methodology for developing a system to ensure safety and food hygiene to the consumer.
To this standard applied by companies to export their products to supermarket chains in Germany and France and can be applied in combination with an applicable Food Safety Management System (HACCP) of the company during the International Standard ISO 22000.
Emphasizes three major areas identified are:
- Presentation of the status quo – Planning food safety management system standards of HACCP
- Assess personal
- Traceability and product recall ability
METHODOLOGY FOR DEVELOPING THE SYSTEM:
- Presentation of the status quo – Planning Food Safety Management System to the standards of HACCP (Hazard Analysis Critical Control Points)
- Certification system in the IFS is an independent certification body (power license for 3 years, an assessment by the organization and renewed every year)
- Corrective action after certification
- System Monitor
EXPECTED BENEFITS:
- Evaluation and quality control of products.
- Ensure appearance and prevent risks to health and safety of consumers.
- Ability to promote the healthy (in terms of safety for the customer) of food produced.
- Reduction of costs mainly by reducing the internal losses in the stages of food handling.
- Reduce the risk of damages, etc. which may be due to violations of the Food Code, etc.
- Align Business with the law.
- Open to new foreign markets, thus increasing sales and profitability of the company
REASONS TO ADOPT IFS SYSTEM:
- Pressures from the external business environment, eg:
- Strategy and action of competition.
- Requirements and needs of suppliers and customers.
- Internal needs, eg:
- Problems of quality and organization.
- Improving the organizational structure for the effective administration of quality.
- Business Strategy, eg:
- Any competitive advantage through effective communication of product quality and ensuring the health and safety for the consumer.