Does anyone know what (if any) the expectations are from IFS auditors for sites that have high and low risk production zones. With BRC it is quite specific in terms of how the areas should be segregated (product, process, people, etc.) and what the requirements are for each area.
IFS doesn't seem to mention production zones carrying a certain risk which puts the onus on the business to identify and assess what the risks are. Therefore in theory, IFS certified businesses can get away with practices that BRC categorically does not allow - e.g. time segregation of cooked and raw foods.
If anyone can give me their thoughts and notes from experience on the expectation, I would appreciate it.
Thanks
Danny