3 replies to this topic

[Quality member]

Dears,

 

Could you share how you perform internal audits according IFS Food version 8?

Do you use requirement list as question and mark there findings, or how you do this?

Do you audit separate parts ar whole system at once?

Do you also audit your procedures and work instructions?

 

I'm starting to create internal auditing system and searchin most useful solution.

I would be gratefult if you could share!

Edited by Quality member, 28 January 2024 - 11:00 AM.

[Tony-C]

Hi Quality member,

 

You will need to cover all the elements in the IFS Food Standard over a 12-month period whilst prioritising elements based on risk.

 

The audits can be covered using a checklist or having and audit form and checking findings against the standard. Conformance and non-conformance should be recorded and documented corrections, root cause analysis and corrective actions taken.

 

You will need to audit all your food safety and quality management system documentation including procedures and records. Below are IFS requirements and an audit list:

 

IFS Food Standard for auditing product and process compliance in relation to food safety and quality VERSION 8 5 Measurements, analyses, improvements

5.1 Internal audits

5.1.1* KO N° 8: An effective internal audit program shall be documented, implemented and maintained and shall ensure, at a minimum, that all the requirements of the IFS Standard are audited. This activity shall be planned within a 12-month period and its execution shall not exceed 15 months. The company shall have a risk assessment in place where activities, which are critical to food safety and product quality shall be audited more frequently.

 

PART 2 IFS FOOD AUDIT CHECKLIST – LIST OF IFS FOOD AUDIT REQUIREMENTS:

1 Governance and commitment

1.1 Policy

1.2 Corporate structure

1.3 Management review

2 Food safety and quality management system

2.1 Quality management

2.1.1 Document management

2.1.2 Records and documented information

2.2 Food safety management

2.2.1 HACCP plan

2.3 HACCP analysis

2.3.1 HACCP team

2.3.2 Product description

2.3.3 Identify intended use and users of the product

2.3.4 Construct flow diagram

2.3.5 On-site confirmation of the flow diagram

2.3.6 Conduct a hazard analysis for each step

2.3.7 Determining critical control points and other control measures

2.3.8 Establish validated critical limits for each CCP

2.3.9 Establish a monitoring system for each CCP

2.3.10 Establish corrective actions

2.3.11 Validate the HACCP plan and establish verification procedures

2.3.12 Establish documentation and record keeping

3 Resource management

3.1 Human resources

3.2 Personal hygiene

3.3 Training and instruction

3.4 Staff facilities

4 Operational processes

4.1 Customer focus and contract agreement

4.2 Specifications and formulas

4.2.1 Specifications

4.3 Product development/Product modification/Modification of production processes

4.4 Purchasing

4.5 Product packaging

4.6 Factory location

4.7 Factory exterior

4.8 Plant layout and process flow

4.9 Production and storage premises

4.9.1 Constructional requirements

4.9.2 Walls

4.9.3 Floors

4.9.4 Ceilings/Overheads

4.9.5 Windows and other openings

4.9.6 Doors and gates

4.9.7 Lighting

4.9.8 Air conditioning/Ventilation

4.9.9 Water

4.9.10 Compressed air and gases

4.10 Cleaning and disinfection

4.11 Waste management

4.12 Foreign material and chemical risk mitigation

4.13 Pest monitoring and control

4.14 Receipt and storage of goods

4.15 Transport

4.16 Maintenance and repair

4.17 Equipment

4.18 Traceability

4.19 Allergen risk mitigation

4.20 Food fraud

4.21 Food defence

5 Measurements, analyses, improvements

5.1 Internal audits

5.2 Site factory inspections

5.3 Process validation and control

5.4 Calibration, adjustment and checking of measuring and monitoring devices

5.5 Quantity control monitoring

5.6 Product testing and environmental monitoring

5.7 Product release

5.8 Management of complaints from authorities and customers

5.9 Management of product recalls, product withdrawals and incidents

5.10 Management of non-conforming products

5.11 Management of deviations, non-conformities, corrections and corrective actions

 

All items do not need to be covered individually and are probably best managed by grouping, for example covering 4.6 - 4.8 all elements of 4.9 Production and storage premises in one internal audit and covering 2.2.1 HACCP plan and all elements of 2.3 HACCP analysis in one internal audit.

 

Kind regards,

 

Tony

[Quality member]

Tony - C,

 

Thank you for you informationfull reply!!

 

Maybe somebady could share good practices about managing of internal audits reports in el. version?

Do you use some kind of system? Or use simply pdf or other files? 

[Tony-C]

Hi Quality member,

 

FYI, we run a Practical Internal Auditor Training for Food Operations training webinar that has some nice examples and an audit exercise. We think it is great value at only $97USD per person and can be taken anytime via the latest recording.

 

Alternatively we run live webinars as well, the next live webinar is 10^th May 2024.

 

Kind regards,

 

Tony