IFS检查表英文

1、Checklist of the IFS, Version 5 Nr.ReferenceIFS requirementsEvaluationExplanation11.Senior Management Responsibility21.1Corporate policy / Corporate principles3The senior management shall draw up and implement corporate policy. This shall consider as a minimum: - customer focus - environmental respo

2、nsibility - ethics and personnel responsibility - product requirements (includes: product safety, quality, legality, process and specification). The corporate policy shall be communicated to all employees.4The content of the corporate policy shall have been broken down into specific objectives for t

3、he related departments. The responsibility and the time scale for achievement shall be defined for each department of the company.5From the corporate policy, the quality objectives shall be communicated to the employees in the respective departments and shall be effectively implemented.6The senior m

4、anagement shall ensure that the achievement of all objectives is regularly reviewed, as a minimum at least once a year.7The company shall ensure that all relevant information is communicated effectively and in a timely manner to the relevant personnel.8The company shall assign the responsible for th

5、e external communication (crisis management, authorities and communication with media).91.2Corporate structure10An organisation chart shall be available showing the structure of the company.11Competences and responsibilities, including deputisation of responsibility shall be clearly laid down.12Job

6、descriptions with clearly defined responsibilities shall exist for employees, whose work has an effect on product requirements.13The senior management shall ensure that employees are aware of their responsibilities and that mechanisms are in place to monitor the effectiveness of their operation.14Em

7、ployees with influence on product requirements shall be aware of their responsibilities, and shall be able to demonstrate their understanding of their responsibilities.15The senior management shall have nominated an IFS representative.16The senior management shall provide sufficient and relevant res

8、ources to meet the product requirements.17The department responsible for quality management shall have a direct reporting relationship to the senior management.18The company shall ensure that all processes (documented and undocumented) are known by the relevant personnel and are applied consistently

9、.19The 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.201.3Customer focus21A procedure shall be in place to identify fundamental needs and expectations of

10、 customers.22The results of this procedure shall be evaluated and considered by the determination of quality objectives.231.4Management review24Senior management shall ensure that the quality management system is reviewed at fixed periods.25This review shall include measures for the control of the q

11、uality management system and for the continuous improvement process.26The 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

12、- supply systems - machines and equipment - transport. The results of the review shall be considered, with due consideration to risk, for investment planning.27The company shall identify and review regularly (e.g. by internal audits or on-site inspection) the work environment needed to achieve confo

13、rmity 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 c

14、onsideration to risk for investment planning.282.Quality Management System292.1HACCP (based on the Codex Alimentarius - CA)30HACCP system31The basis of the company抯 food safety control system shall be a fully implemented, systematic and comprehensive HACCP system, based upon the Codex Alimentarius p

15、rinciples. 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.32The HACCP system shall cover all raw materials, products or product groups as well as every pr

16、ocess from goods in to dispatch, including product development and product packaging.33The 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

17、new technical process development.34Assemble HACCP team (CA Step 1)35The HACCP team shall have strong senior management support and shall be well known and established across the whole company.36The HACCP team shall be multidisciplinary and include operational staff. Personnel appointed as HACCP tea

18、m members shall have specific knowledge of HACCP, product and process knowledge and the associated hazards.37Where competent knowledge is not available, external expert advice shall be obtained.38HACCP Analysis39Describe product (CA Step 2) A full description of the product including all relevant in

19、formation 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.40Identify intended use (CA Step 3) The intended use of the produc

20、t shall be described as seen from the expected use of the product by the end consumer, taking into account vulnerable groups of consumers.41Construct 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

21、 flow diagram shall be dated, updated and clearly identify each CCP with the number assigned to it.42On-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 appropri

22、ate.43Conduct 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.44The hazard analysis shall consider the likelihood of harm to the consumer and the potential severity of dama

23、ge (effect, potential consequences).45For all steps, which are not defined as CCPs but as CPs, the company shall implement, maintain and document specific preventive measures.46Determine critical control points (CA Step 7 - Principle 2) Relevant Critical Control Points (CCPs) shall be determined, to

24、 which control can be applied directly in order to prevent, eliminate or reduce a food safety hazard to acceptable level(s).47Establish 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 wh

25、en a process is out of control.48Establish 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 b

26、e 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.49Establish corrective actions (CA Step 10 - Principle 5) For each CCP, corrective actions shall be establishe

27、d. 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.50Establish verification procedures (CA Step 11 - Principle 6) Procedures of ver

28、ification 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 res

29、ults of this verification shall be incorporated into the HACCP system.51Establish 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 natur

30、e and size of the company.522.2Documentation requirements53The quality system for quality assurance and food safety shall be documented and implemented, and shall be retained in one location.54A documented procedure shall exist for the control of documents and their amendments.55All documents shall

31、be clearly legible, unambiguous and comprehensive. They shall be available to relevant personnel at all times.56All documents which are necessary for compliance with the product requirements shall be available in their latest version.57The reason for any amendments to documents, critical for the pro

32、duct requirements shall be recorded.582.3Record keeping59All relevant records, necessary for the product requirements shall be complete, detailed and maintained and shall be available on request.60Records shall be legible and genuine. They shall be maintained in a way that subsequent manipulation of

33、 records is prohibited.61All 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 ris

34、k analysis.62Any amendments to records shall only be carried out by authorised persons.633.Resource Management643.1Human resources management65All personnel performing work that affects product safety, legality and quality shall have the required competence by education, work experience and/or train

35、ing.663.2Human resources67Personnel hygiene68There 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 a

36、nd jewellery - hair and beards. The requirements shall be based on a risk analysis in relation to product and process.69The requirements for personnel hygiene shall be in place and applied by all relevant personnel, contractors and visitors. Compliance with the requirements shall be checked regularl

37、y.70Visible 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.71Cuts and skin abrasions shall be covered by a coloured plaster (different from the product colour) - containing a metal

38、 strip, where appropriate - and in case of hand injuries, in addition to a plaster, a single use glove shall be worn.72Protective clothing for personnel, contractors and visitors73Company procedures shall exist to ensure that all personnel, contractors and visitors are aware of the rules regarding t

39、he management of wearing and changing of protective clothing in specified work areas in accordance with product requirements.74In work areas where wearing headgear and/or beard snood is required, the hair shall be covered completely so that product contamination is prevented.75Clearly defined usage

40、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.76Suitable protective clothing shall be available in sufficient numbers for each employee.77All protective clothing sha

41、ll 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.78Guidelines shall exist for laundering of protective clothing and a procedure shall be in place for checking its c

42、leanliness.79Procedures applicable to infectious diseases80There 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 pr

43、oduct safety may be compromised.813.3Training82The 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 - quali

44、fied trainer/tutor.83Those responsible for the development and maintenance of HACCP system shall have received adequate training in the application of the HACCP principles.84The documented training programs shall apply to all personnel, including seasonal and temporary workers, employed in the respe

45、ctive work area. Upon employment, and before commencing work, they shall be trained in accordance with the documented training programs.85Records shall be available of all performed training events, stating: - list of participants incl. signature - date - duration - contents of training - name of tr

46、ainer/tutor.86The 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.873.4Sanitary facilities, equipment for personnel hygiene and staff facilities88The company sha

47、ll 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.89The risk of product contamination by foreign bodies from staff facilities shall be evaluated and minimised. Consideration shall also

48、be given to food brought to work by personnel and personal belongings.90The company shall provide suitable changing rooms for personnel, contractors and visitors. Where necessary outdoor clothing and protective clothing shall be stored separately.91Staff facilities shall be equipped with toilets, wh

49、ich shall not have direct access to an area where food products are handled. There shall be at least one dedicated washroom separating both areas.92Adequate hand hygiene facilities shall be provided at access points to and within production areas, as well as at staff facilities. Based on a risk anal

50、ysis, further areas (e.g. packaging area) shall be similarly equipped.93Such hand hygiene facilities shall provide as a minimum: - running cold and hot water - liquid soap - single use towels.94Where highly perishable food products are handled, the following additional requirements regarding hand hy

51、giene shall also be provided: - hand contact-free fittings - hand disinfection - approved hygiene equipments - signs/pictograms.95Changing 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 anal

52、ysis. Where appropriate, cleaning facilities for boots, shoes and further protective clothing shall be available.964.Production Process974.1Contract review98All customer requirements relating to the products, their realisation and delivery shall have been defined and understood before a written supp

53、ly agreement is concluded. The company shall review whether all aspects of customers requirements have been satisfied.99There shall be records showing how changes to the existing contractual agreements are agreed and communicated.1004.2Product specifications101Specifications shall be available for a

54、ll 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.102Specifications shall be available and in place for all raw materials (raw materials/in

55、gredients, additives, packaging materials, rework). The specifications shall be up to date, unambiguous, available and always in conformance with legal requirements.103The recipe mentioned in the customer finished product specification shall be complied with.104Specifications and/or their contents are provided in the relevant areas and accessible to all relevant personnel.105There shall be a procedure for the amendment and approval of specifications for all parts of the process.1064.3Product development107A procedure for product development shall be in place which incorporates t