IFS Food v7 checklist compared with IFS Food v6

V7 chapter Requirements v7 and type of changes

1 Governance and commitment
1.1 Policy
1.1.1 The senior management shall develop, implement and maintain a
corporate policy, which shall include, at a minimum :
- food safety and product quality
- customer focus
-food safety culture.
This corporate policy shall be communicated to all employees and shall be
broken down into specific objectives for the relevant departments.

Merged in 1.1.1

Merged in 1.1.1

Merged in 1.4.1

1.1.2 All relevant information related to food safety, product quality and
authenticity shall be communicated effectively and in a timely manner to the
relevant personnel.
1.2 Corporate structure
Merged in 1.2.3

1.2.1 KO n°1: The senior management shall ensure that employees are
KO aware of their responsibilities related to food safety and product
quality and that mechanisms are in place to monitor the effectiveness
of their operation. Such mechanisms shall be clearly identified and
documented.
Deleted

Deleted
1.2.2 The senior management shall provide sufficient and relevant resources to
meet the product and process requirements.
1.2.3 The department responsible for food safety and quality management shall
have a direct reporting relationship to the senior management. An
organisational chart shall be available, showing the structure of the
1.2.4 company.
The senior management shall ensure that all processes (documented and
undocumented) are known by the relevant personnel and are applied
consistently.
1.2.5 The senior management shall have a system in place to ensure that the
company is kept informed of all relevant legislation, scientific and technical
developments, industry codes of practice, food safety and product quality
issues, and that they are aware of factors that can influence food defence
and food fraud risks.
1.2.6 The senior management shall ensure that the certification body is informed
of any changes that
may affect the company’s ability to conform to the certification
requirements. This shall include,
at a minimum:
• any legal entity name change
• any production site location change. For the following specific situations:
• any product recall
• any product recall and / or withdrawal by official order for food safety and /
or food fraud
reasons
• any visit from health authorities which results in notifications and / or
penalties issued by
authorities
the certification body shall be informed within three (3) working days.

1.3 Customer focus

1.3.1 A process shall be in place to identify fundamental needs and expectations
of customers. The feedback from this process shall be used as input for the
company's continuous improvement.
Merged in 1.3.1

1.4 Management review

1.4.1 The senior management shall ensure that the food safety and quality
management system is reviewed at least annually, or more frequently if
significant changes occur.
Such reviews shall include, at a minimum:
- a review of objectives and policies including elements of food safety
culture
- results of audits and site inspections
- positive and negative customer feedback
- process compliance
- authenticity and conformity issues
- status of corrections and corrective actions
- notifications from authorities.
1.4.2 Actions from the management review shall be clearly aimed at supporting
improvement.
The management review shall assess follow-up actions from previous
management reviews and any change that could affect the food safety and
quality management system. The management review shall be fully
documented.
Merged in 1.4.1

1.4.3 The senior management shall identify and regularly review (e.g. by internal
audits or on-site verification) the infrastructure and work environment
needed to conform to product requirements. This shall include, at a
minimum :
- buildings
- supply systems
- machines and equipment
- transport
- staff facilities
- environmental conditions
- hygienic conditions
- workplace design
- external influences (e.g. noise, vibration).
The results of the review shall be considered, with due consideration to
risks, for investment planning.
 Merged in 1.4.3

2 Food safety and quality management system

2.1 Quality management
2.1.1 Document management
2.1.1.1 The food safety and quality management system shall be documented and
implemented, and shall be kept in one location (food safety and quality
manual or electronic documented system).
2.1.1.2 All documents shall be clearly legible, unambiguous and comprehensive.
They shall be available to the relevant personnel at all times.
2.1.1.3 A documented procedure shall exist for the control of documents and their
amendments. All documents which are necessary for compliance with the
product requirements shall be available in their latest version. The reason
for any amendments to documents, critical to the product requirements,
shall be recorded.
Merged in 2.1.1.3

Merged in 2.1.1.3

2.1.2 Records and documented information

2.1.2.1 Records and documented information shall be legible and genuine. They
shall be maintained in a way that subsequent revision or amendment is
prohibited. If records are documented electronically, a system shall be in
place to ensure that only authorised personnel have access to create or
amend those records (e.g. password protection).
Merged in 2.1.2.1

2.1.2.2 All records and documented information shall be kept in accordance with
legal and customer requirements. If no such requirements exist, records
and documented information shall be kept for a minimum of one year after
the specified shelf life. For products which have no shelf life, the duration of
record and documented information keeping shall be justified and this
justification shall be documented.

in 2.1.2.1

2.1.2.3 Records and documented information shall be securely stored

and easily accessible.
2.2 Food safety Management
2.2.1 HACCP Plan
2.2.1.1 The basis of the company’s food safety management system shall be a fully
implemented, systematic and comprehensive HACCP based plan, following
the Codex Alimentarius principles and any legal requirements of the
production and destination countries which may go beyond such principles.
The HACCP plan shall be specific and implemented at the production site.
2.2.1.2 The HACCP plan shall cover all raw materials, packaging materials,
products or product groups as well as every process from incoming goods
up to dispatch of finished products, including product development.
2.2.1.3 The company shall ensure that the HACCP plan is based upon scientific
literature, or expert advice obtained from other sources, which may include:
trade and industry associations, independent experts and regulatory
authorities.
This information shall be maintained in line with any new technical process
development.
2.2.1.4 The company shall ensure that in the event of changes to raw materials,
packaging materials, processing methods, infrastructure and/or equipment,
the HACCP plan is reviewed to assure that product safety requirements are
complied with.
2.2.2 HACCP team
2.2.2.1 Assemble HACCP Team:
The HACCP team shall have the appropriate specific knowledge and
expertise and be a multidisciplinary team which includes operational staff.

2.2.2.2 Those responsible for the development and maintenance of the HACCP
plan shall have an internal team leader and shall have received adequate
training in the application of the HACCP principles and specific knowledge
of the product and processes.
Deleted

2.2.3 HACCP analysis

2.2.3.1 Describe product:
A full description of the product including all relevant information on product
safety shall exist, such as:
-composition
-physical, organoleptic, chemical and microbiological characteristics
-legal requirements for the food safety of the product
-methods of treatment, packaging, durability (shelf life)
-conditions for storage, method of transport and distribution.

2.2.3.2 Identify intended use:

The intended use of the product shall be described in relation to the
expected use of the product by the end consumer, taking vulnerable groups
of consumers into account .
2.2.3.3 Construct flow diagram:
A flow diagram shall exist for each product, or product group, and for all
variations of the processes and sub-processes (including rework and
reprocessing). The flow diagram shall be dated, and after the determination
of control measures, clearly identify each CCP and other control measures.
In the event of any changes, the flow diagram shall be updated.

2.2.3.4 On-site confirmation of the flow diagram: Representatives of the

HACCP team shall verify the flow diagram, by on-site verifications, at all
operation stages and shifts. Where appropriate, amendments to the
diagram in
Merged shall be made.
2.2.3.5
2.2.3.5 Conduct a hazard analysis for each step:
A hazard analysis shall be conducted for all possible and reasonably
expected physical, chemical (including radiological and allergens) and
biological hazards. The analysis shall also include hazards linked to
materials in contact with food, packaging materials and hazards related to
the work environment.. The hazard analysis shall consider the likely
occurrence of hazards and the severity of their adverse health effects.
Consideration shall be given to the specific control measures that shall be
applied to control each hazard.
to control each hazard.
Merged in 2.2.3.5

In 2.2.3.6
2.2.3.6 Determine critical control points and other control measures:
The determination of relevant CCPs and other control measures shall be
facilitated by the application of a decision tree or other tool(s), which
demonstrates a logical reasoned approach.
Merged in 2.2.3.6
2.2.3.7 Establish critical limits for each CCP:
For each CCP, the appropriate critical limits shall be defined and validated
to clearly identify when a process is out of control.
2.2.3.8 Establish a monitoring system for each CCP
2.2.3.8.1 KO N° 2: Specific monitoring procedures in terms of method,
KO frequency of measurement or observation and recording of results,
shall be established for each CCP to detect any loss of control at that
CCP. Each defined CCP shall be under control.
Monitoring and control of each CCP shall be demonstrated by
records.
2.2.3.8.2 Records of CCP monitoring shall be verified by a responsible person within
the company and maintained for a relevant period.
2.2.3.8.3 The operative personnel in charge of the monitoring of CCPs and other
control measures shall have received specific training/ instruction.
2.2.3.8.4 Control measures, other than CCPs, shall be monitored, recorded and
controlled by measurable or observable criteria.
2.2.3.9 Establish corrective actions:
In the event that the monitoring indicates that a particular CCP or control
measure other than CCP is not under control, adequate corrective actions
shall be taken and documented. Such corrective actions shall also take into
account any action taken relating to non-conforming products and identify
the root cause for the loss of control of CCPs.

2.2.3.10 Establish verification procedures:

Procedures of verification shall be established to confirm that the HACCP
plan is working correctly. Verification of the HACCP plan shall be performed
at least once a year.
Examples of verification activities include:
- internal audits,
-analyses
-sampling
-deviations
-complaints
The results of this verification shall be incorporated into the HACCP plan.

2.2.3.11 Establish documentation and record keeping Documentation related to

the HACCP plan shall be in place. Examples of documentation include:
-hazard analysis
-determination of CCPs and other control measures
-determination of critical limits
-processes, procedures Examples of records include:
-outcome of CCPs and other control measures monitoring activities
-observed deviations and implemented corrective actions.

3 Resource Management
3.1 Human resources
3.1.1 All personnel performing work that affects product safety, quality and
legality shall have the required competence appropriate to their role as a
result of education, work experience and/ or training.

3.1.2 The responsibilities, competencies and job descriptions for all job titles, with
an impact on food safety and product quality shall be clearly defined,
documented and in place. Assignment of key roles shall be defined.
Merged in 3.1.2

3.2 Personal hygiene

3.2.1 Documented requirements relating to personal hygiene shall be in place
and shall include, at a minimum, the following areas:
- hair and beards
- protective clothing (including their conditions of use in staff facilities)
- hand washing, disinfection and hygiene
- eating, drinking and smoking
- actions to be taken in case of cuts or skin abrasions
- fingernails, jewellery and personal belongings (including medicine)
- notification of infectious diseases and conditions impacting food safety via
a medical screening procedure.
The requirements shall be based on hazard analysis and assessment of
associated risks.

3.2.2 KO N° 3: The requirements for personal hygiene shall be in

KO place and applied by all relevant personnel, contractors and visitors.
3.2.3 Compliance with personal hygiene requirements shall be
checked regularly.
3.2.4 Visible jewellery (including piercing) and watches shall not be worn. Any
exceptions shall have been comprehensively evaluated by hazard analysis
and assessment of associated risks and shall be effectively managed.
3.2.5 Cuts and skin abrasions shall be covered with a coloured plaster/bandage
different from the product colour. Where appropriate:
- plasters / bandages shall contain a metal strip
- single use gloves shall be worn.
Ttitle deleted
Deleted, main idea added in 3.2.9

3.2.6 In work areas where wearing headgear and/or beard snood (coverings) is
required, the hair shall be covered completely to
prevent product contamination.
3.2.7 Clearly defined usage rules shall exist for work areas/ activities where it is
required to wear gloves (coloured differently from the product colour).

3.2.8 Suitable protective clothing shall be available and in sufficient

quantity for each employee.
3.2.9 All protective clothing shall be thoroughly and regularly laundered in-house
or by approved contractors or by employees. This decision shall be justified
by risk assessment. Defined requirements shall ensure, at a minimum:
- sufficient segregation between dirty and clean clothing at all times
- defined laundering conditions on water temperature and detergent dosage
- avoidance of contamination until use.
The effectiveness of the laundering shall be appropriately monitored.

Deleted, main idea added in 3.2.9

Deleted
3.2.10 In case of any health issue or infectious disease that may have an impact
on food safety, actions shall be taken in order to minimise contamination
risks.

3.3 Training and instruction

3.3.1 The company shall implement documented training and/or instruction
programs with respect to the product and process requirements and the
training needs of the employees, based on their job, and shall include:
- training contents
- training frequency
- employee’s task
- languages
- qualified trainer/tutor.

3.3.2 The documented training and/or instruction shall apply to all personnel,
including seasonal and temporary workers and employees from external
companies, employed in the respective work area. Upon employment, and
before commencing work, they shall be trained/instructed in accordance
with the documented training/instruction programs.

3.3.3 Records of all training/instruction events shall be available,

stating:
- list of participants (including their signature)
- date
- duration
- contents of training
- name of trainer/tutor.
A procedure or program shall be in place to prove the effectiveness of the
training and/or instruction programs.

3.3.4 The contents of training and/or instruction shall be regularly reviewed and
updated when necessary. Special consideration shall be given, at a
minimum, to these specific issues:
- food safety
- food fraud
- product quality
- food defence
- food related legal requirements
- product/process modifications
- feedback from the previous documented training/instruction programs.

3.4 Staff Facilities

3.4.1 The company shall provide suitable staff facilities, which shall be
proportional in size, equipped for the number of personnel, designed and
controlled so to minimise food safety risks. Such facilities shall be kept in a
clean and good condition.
3.4.2 Product contamination risks by food and drink and/or foreign materials shall
be minimised. Consideration shall be given to food and drink from vending
machines, canteen and/or brought to work by personnel.
Deleted

3.4.3 Changing rooms shall be located to allow direct access to the areas where
food products are handled. If this is not possible, preventive measures shall
be in place to minimise product contamination risks. Where necessary,
outdoor clothing and protective clothing shall be stored separately.
3.4.4 Toilets shall neither have direct access nor pose contamination risks to an
area where food products are handled. Toilets shall be equipped with
adequate hand washing facilities. Sanitary facilities shall have adequate
natural or mechanical ventilation. Mechanical airflow from a contaminated
area to a clean area shall be avoided.
3.4.5 Hand hygiene facilities shall be provided and shall adress, at a minimum:
- adequate number of wash basins
- suitably located at access points to and/or within production areas
- sole use for cleaning hands only.
The necessity of similar equipment in further areas (e.g. packing area) shall
be based on hazard analysis and assessment of associated risks.
3.4.6 Hand hygiene facilities shall provide:
- running potable water at an appropriate temperature
- appropriate cleaning and disinfection equipment
- appropriate means for hand drying.
3.4.7 Where the processes require a higher standard of hygiene, the hand
washing equipment shall provide, in addition:
- hand contact-free fittings
- hand disinfection
- waste container with hand contact-free opening.

3.4.8 Based on hazard analysis and assessment of associated risks, a program

shall be in place to control effectiveness of hand hygiene.
Merged in 3.4.3

3.4.9 Where it is justified by risk assessment, cleaning and disinfection facilities

shall be available and used for boots,
shoes and further protective clothing.
4 Operational processes
4.1 Contract Agreement
4.1.1 All requirements related to food safety
and product quality, within the defined agreement with customers,
and any revision of these clauses, shall be communicated to and
implemented by each relevant department.
Merged in 4.1.1

4.1.2 In accordance with customer requirements, the senior management shall

inform their affected customers, as soon as possible, of any issue related to
product safety or legality, including non-conformity/ies identified by
competent authorities.

4.2 Specification and Formulas

4.2.1 Specifications
4.2.1.1 Specifications shall be available and in place for all finished products. They
shall be up to date, unambiguous and in compliance with legal and
customer requirements.
4.2.1.2 A procedure to control the creation, approval and amendment of
specifications shall be in place and shall include, where required, the
acceptance of the customer(s). Where required by customers, product
specifications shall be formally agreed. This procedure shall include the
update of finished product specification in case of any modification related
to:
- raw materials
- formulas/recipes
- processes which impact the finished products
- packaging materials which impact the finished products.
4.2.1.3 KO N° 4: Specifications shall be available and in place for all raw
KO materials (ingredients, additives, packaging materials, rework).
Specifications shall be up to date, unambiguous and be in compliance
with legal requirements and, if existing, with customer requirements.
4.2.1.4 Specifications and/or their contents shall be available on site
for all relevant personnel.
4.2.1.5 Where customers specifically require that products are “free from” certain
substances or ingredients (e.g. gluten, pork, etc.), or that certain methods
of treatment or production are excluded (e.g. GMOs), verifiable procedures
shall be in place.
Merged in 4.2.1.5

Merged in 4.2.1.2

4.2.2 Formulas/Recipes
4.2.2.1 KO KO N° 5: Where there are customer agreements related to:
-product recipe (including raw materials characteristics)
-process
-technological requirements
-packaging
-labelling
these shall be complied with.

4.3 Product development/ Product modification/ Modification of

production processes
4.3.1 For each new development or modification of products, a hazard analysis
and assessment of associated risks shall be conducted.
4.3.2 The product development/ modification process shall result in specifications
about formulation, packaging requirements, manufacturing processes and
process parameters related to the fulfilment of product requirements. This
includes factory trials and product testing.
The progress and results of product development/modification shall be
recorded.
4.3.3 Shelf-life tests or adequate validation through microbiological, chemical and
organoleptic evaluation, shall be carried out and consideration shall be
given to product formulation, packaging, manufacturing and declared
conditions.
In accordance with this evaluation, the shelf-life shall be established.
Merged in 4.3.3

Merged in 4.3.2

4.3.4 A procedure shall be in place to ensure that labelling complies with current
legislation of the destination country/ies and
customer requirements.
4.3.5 Recommendations for preparation and/ or use of food product instructions
shall be established, where appropriate.
4.3.6 The company shall demonstrate through studies and/ or perform relevant
tests to validate nutritional information or claims which are declared on
labelling, throughout the shelf life
of the products.
Merged in 4.3.2

4.3.7 In the event of changes to process characteristics or product formulation,

including rework and/or packaging materials, the company shall ensure that
the food safety and product quality requirements are complied with.
Labelling shall be reviewed
and adapted when necessary.
4.4 Purchasing
4.4.1 The company shall control purchasing processes to ensure that all
externally sourced raw materials, semi-finished products, packaging
materials and services, which have an impact on food safety and product
quality, conform to defined requirements.

4.4.2 A procedure for the approval and monitoring of suppliers (internal and
external) shall be in place.
The approval and monitoring procedure shall contain clear assessment
criteria, such as:
-audits performed by an experienced and competent person
-certificates of analyses
-supplier reliability
-complaints
-required performance standards.

Merged in 4.4.2

4.4.3 The results from the supplier assessments shall be reviewed regularly and
this review shall be justified by risk assessment. Records of the reviews
and the consequential actions of assessment shall be documented.
4.4.4 The purchased raw materials, semi-finished products and packaging
materials shall be checked in accordance with the existing specifications
and, justified by risk assessment, for their authenticity. The schedule of
these checks shall take into account, at a minimum, defined food safety and
product quality risks.
The frequency and/or scope of sampling shall be based on:
-the impact of the raw materials, semi-finished products and packaging
materials on the finished product
-the supplier's status.
4.4.5 The purchased services shall be checked in accordance with the existing
specifications.
The schedule of these checks shall take into account, at a minimum:
-the defined service requirements
-the supplier's status (according to its assessment)
-the impact of the service on the finished product.

4.4.6 Where a company outsources part of product processing and / or primary

packaging and/or labelling, the company shall have it documented in the
food safety and quality management system and ensure control over such
processes to guarantee that food safety and product quality are not
compromised.
Control of such outsourced processes shall be identified and documented.
When required by the customer, there shall be evidence that he has been
informed and has agreed to such outsourced process.
4.4.7 A written agreement shall be in place, covering the outsourced processes
and describing any arrangements made in connection with it, including in-
process controls, sampling and analyses.
4.4.8 The company shall approve the supplier of the outsourced processes
through:
- certification against IFS Food or other GFSI recognised food safety
certification standard or
- documented supplier audit, performed by an experienced and competent
person, which shall include, at a minimum, requirements for food safety,
product quality, legality and authenticity.
4.5 Product packaging
4.5.1 Based on hazard analysis, assessment of associated risks and intended
use, the company shall define the key parameters for the packaging
materials in detailed specifications complying with the current relevant
legislation and other relevant hazards or risks.
The company shall check and verify the suitability and existance of
functional barrier(s) of the consumer unit packaging material for each
relevant product tests/analysis such as:
-organoleptic tests
-storage tests
-chemical analyses
-migration test results.

Merged in 4.5.1

4.5.2 For all packaging materials which could have an impact on products,
certificates of conformity shall exist which attest conformance with legal
requirements. In the event that no specific legal requirements are
applicable, evidence shall be available to demonstrate that packaging
materials are suitable for use. This applies for packaging materials which
could have an influence on raw materials, semi-finished and finished
products

Merged in 4.5.1

4.5.3 The company shall ensure that the used packaging and labelling
corresponds to the product being packed and comply with agreed customer
product specifications. This shall be regularly checked and documented.
Merged in 4.5.1

4.6 Factory location

4.6.1 The company shall investigate the extent to which the factory environment
(e.g. ground, air) may have an adverse impact on food safety and product
quality. Where it is established that product safety and/or quality could be
compromised, appropriate control measures shall be implemented. The
effectiveness of the implemented measures shall be periodically reviewed
(e.g. extremely dusty air, strong smells).

4.7 Factory exterior

Merged in 4.7.1
4.7.1 All external areas of the factory shall be clean, tidy and maintained in good
condition. Where natural drainage is inadequate, a suitable drainage
system shall be installed.
4.7.2 Outdoor storage shall be kept to a minimum. Where goods are stored
outside, it shall be justified by risk assessment to ensure that there are no
contamination risks or adverse effects on food safety and quality.
4.8 Plant layout and process flows
4.8.1 A site map covering all buildings of the facility shall be available.
Plans shall be in place that clearly describe the process flows of :
- finished products
- packaging materials
- raw materials
- personnel
- waste
- water.

4.8.2 The process flow, from receipt of goods to dispatch, shall be established,
reviewed and where necessary, modified to ensure that the microbiological,
chemical and physical contamination risks of raw materials, packaging
material, semi- finished and finished products are avoided. The cross-
contamination risks shall be minimised through effective measures.
4.8.3 In the case of areas sensitive to microbiological, chemical and physical
risk(s) which is/are justified by risk assessment, they shall be designed and
operated to ensure product safety is not compromised.
4.8.4 Laboratory facilities and in-process controls shall not affect
product safety.
4.9 Production and storage premises
4.9.1 Constructional requirements
4.9.1.1 Premises where food products are prepared, treated, processed and stored
shall be designed and constructed to
ensure food safety.
4.9.2 Walls
4.9.2.1 Walls shall be designed and constructed to prevent the accumulation of dirt,
reduce condensation and mould growth, and facilitate cleaning.
4.9.2.2 The surfaces of walls shall be in good condition and easy to clean; they
shall be impervious and wear-resistant to minimise
product contamination risks.
4.9.2.3 The junctions between walls, floors and ceilings shall be
designed to facilitate cleaning.
4.9.3 Floors
4.9.3.1 Floor covering shall be designed to meet production requirements and shall
be in good condition and easy to clean. Surfaces shall be impervious and
wear-resistant.
4.9.3.2 The hygienic disposal of water and other liquids shall be ensured. Drainage
systems shall be easy to clean and designed to minimise the product
contamination risks (e.g. entry of pests, areas sensitive to transmission of
odour or contaminants).
4.9.3.3 Water or other liquids shall reach drainage, using appropriate measures
without difficulties. Puddles shall be avoided.
4.9.3.4 In food handling areas, machinery and piping shall be arranged so that
waste water, if possible, to flow directly into a drain.
4.9.4 Ceilings/overheads
4.9.4.1 Ceilings (or, where no ceilings exist, the inside of roofs) and overhead
fixtures (including piping, cableway, lamps etc.) shall be constructed to
minimise the accumulation of dirt and condensation and shall not pose any
physical and/or microbiological contamination risks.
4.9.4.2 Where false ceilings are used, an access to the vacant area shall be
provided in order to facilitate cleaning, maintenance and inspections for
4.9.5 pest control.
Windows and other openings
4.9.5.1 Windows and other openings shall be designed and constructed to avoid
the accumulation of dirt and shall be
maintained in good condition.
4.9.5.2 Where there are contamination risks, windows and roof glazing shall remain
closed and fixed during production.
4.9.5.3 Where windows and roof glazing are designed to be opened for ventilation
purposes, they shall be fitted with easily removable, good condition pest
screens or other measures to
avoid any contamination.
4.9.5.4 In areas where unpackaged products are handled, windows
shall be protected against breakage.
4.9.6 Doors and gates
4.9.6.1 Doors and gates shall be in good condition and easy to clean. They shall be
constructed of non-absorbent materials to avoid:
-splintering parts
-flaking paint
-corrosion.
4.9.6.2 External doors and gates shall be constructed to prevent the access of
pests; they shall be self-closing, unless non- essentiality is justified by risk
4.9.6.3 assessment.
Plastic strip curtains, separating the internal areas shall be in good
condition and easy to clean.
4.9.7 Lighting
4.9.7.1 All production, storage, receipt and dispatch areas shall have
adequate levels of light.
Deleted moved to chapter foreign materials

4.9.8 Air conditioning/Ventilation

4.9.8.1 Adequate natural and/or artificial ventilation shall be in place in
all areas.
4.9.8.2 If ventilation equipment is installed, filters and other components shall be
easily accessible and checked, cleaned or replaced as necessary.
4.9.8.3 Air conditioning equipment and artificially generated airflow
shall not compromise product safety and quality.
4.9.8.4 Dust extraction equipment shall be installed in areas where considerable
amounts of dust are generated.
4.9.9 Water
4.9.9.1 Water which is used as an ingredient in the production process, or for
cleaning, shall be of potable quality at the point of use and supplied in
sufficient quantity; this also applies to steam and ice used within the
production area.
4.9.9.2 Recycled water which is used in the process, shall not pose a
contamination risks.

4.9.9.3 The quality of water (including recycled water), steam or ice shall be
monitored following a sampling plan on hazard
analysis and assessment of associated risks.
4.9.9.4 Non-potable water shall be transported in separate, properly marked piping.
Such piping shall neither be connected to the drinking water system nor
allow the possibility of reflux, to avoid contamination of potable water
sources or factory environment.
4.9.10 Compressed air and gases
4.9.10.1 The quality of compressed air that comes in direct contact with food or
primary packaging material shall be monitored based on hazard analysis
and assessment of associated risks. If gases are used, they shall
demonstrate adequate safety and quality through a declaration of
compliance and shall be suitable for the intended use.
4.9.10.2 Compressed air shall not pose contamination risks.
4.10 Cleaning and disinfection
4.10.1 Based on hazard analysis and assessment of associated risks, cleaning
and disinfection schedules shall be available and implemented. These shall
specify:
- objectives
- responsibilities
- the products used and their instructions for use
- dosage of cleaning and disinfection chemicals
- the areas to be cleaned and/ or disinfected
- cleaning and disinfection frequency
- documentation requirements
- hazard symbols (if necessary).
4.10.2 Cleaning and disinfection shall result in effectively cleaned premises,
facilities and equipment. Defined methods shall be adequately
implemented, documented and monitored.
4.10.3 Monitoring records for cleaning and disinfection shall be available.
4.10.4 Only qualified personnel shall be allowed to undertake cleaning and
disinfection. The personnel shall be trained and retrained to carry out the
cleaning and disinfection schedules.
4.10.5 The effectiveness of the cleaning and disinfection measures shall be
verified and justified by risk assessment. The verification shall be based on
an appropriate sampling schedule and shall consider:
- visual inspection
- rapid testing
- analytical testing methods.
Resultant corrective actions shall be documented.

4.10.6 Cleaning and disinfection schedules shall be reviewed and modified, in the
event that changes occur products to products, processes or cleaning and
disinfection equipment, if necessary.
4.10.7 The intended use of cleaning and disinfection utensils shall be clearly
identified. Cleaning and disinfection utensils shall be
used in a way that avoids contamination.
4.10.8 Safety Data Sheets and instructions for use shall be available for chemicals
and cleaning and disinfection agents. Personnel responsible for cleaning
and disinfection shall be able to demonstrate their knowledge of such
instructions, which shall always be available on site.
4.10.9 Cleaning and disinfection chemicals shall be clearly labelled, used and
stored appropriately, to avoid contamination.
4.10.10 Cleaning and disinfection activities shall be carried out in periods of non-
production. If this is not possible, these operations shall be controlled in
order not to affect the
products.
4.10.11 Where a company hires a third-party service provider for cleaning and
disinfection activities, all requirements specified above shall be clearly
defined in the service contract.
4.11 Waste management
4.11.1 A waste management procedure shall be in place to avoid cross
contamination.
4.11.2 All local legal requirements for waste disposal shall be met.
4.11.3 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.
4.11.4 Waste collection containers shall be clearly marked, suitably designed, in a
good state of repair, easy to clean, and where
necessary disinfected.
4.11.5 If a company decides to separate food waste and to reintroduce them into
the feed supply chain, adequate measures or procedures shall be
implemented to prevent a
contamination or deterioration of this material.
4.11.6 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.
4.12 Foreign material risk mitigation
4.12.1 The products being processed shall be protected against physical
contamination, which includes but is not limited to:
- environmental contaminants
- oils or dripping liquids from machinery
- dust spills.
Special consideration shall also be given to product contamination risks
caused by :
- equipment and utensils
- pipes
- walkways
- platforms
- ladders.
If, for technological characteristics and/or needs, it is not possible to protect
the products, appropriate control measures shall be defined and applied.
4.12.2 KO N° 6 Based on hazard analysis and assessment of associated
KO risks, procedures shall be in place to avoid contamination with foreign
material. Contaminated products shall be treated as non-conforming
products.
4.12.3 Where metal and/or other foreign material detectors are required, they shall
be installed to ensure maximum efficiency of detection in order to avoid
subsequent contamination.
Detectors shall be subjected to regular maintenance to avoid malfunction.
4.12.4 The adequate accuracy of all equipment and methods designed to detect
and/or eliminate foreign material, shall be specified. Functionality checks of
such equipment and methods shall be carried out regularly. In case of
malfunction or failure, corrective actions shall be defined, implemented and
documented.
4.12.5 Potentially contaminated products shall be isolated. Access and actions for
the further handling or checking of these isolated products shall be carried
out only by authorised personnel according to defined procedures. After this
check, contaminated products shall be treated as non-conforming products.

4.12.6 In areas where raw materials, semi-finished and finished products are
handled, the use of glass and/or brittle materials shall be excluded;
however where the presence of glass and/or brittle materials cannot be
avoided, the risks shall be controlled and the glass and/or brittle materials
shall be clean and pose no risks to product safety.
deleted

4.12.7 Based on hazard analysis and assessment of associated risks, preventive

measures shall be in place for the handling of glass packaging, glass
containers or other kinds of containers in the production process (turn over,
blow, rinse, etc.). After this process step there shall be no further
contamination risks.
4.12.8 Procedures shall be in place describing the measures to be taken in case of
glass breakage and/or brittle 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.
4.12.9 Breakages of glass and brittle material shall be recorded. Exceptions shall
be justified and documented.
4.12.10 Where visual inspection is used to detect foreign materials, the employees
shall be trained and operative changes shall be performed at an
appropriate frequency to maximise the effectiveness of the process.
Deleted

4.12.11 In areas where raw materials, semi-finished and finished products are
handled, the use of wood shall be excluded; however where the presence
of wood cannot be avoided, the risks shall be controlled and the wood shall
be clean and pose no risks to product safety.

4.13 Pest monitoring and control

4.13.1 Site infrastructure and operations shall be designed and built to prevent
pest infestation.
4.13.2 The company shall have adequate pest control measures in place which
shall be in compliance with local legal requirements and shall take into
account, at a minimum:
- factory environment (potential pests)
- type of raw material/finished products
- site plan with area for application (bait map)
- constructional designs susceptible for pest activity, such as ceilings,
cellars, pipes, corners
- identification of the baits on site
- responsibilities, in-house/ external
- agents used and their instructions for use and safety
- frequency of inspections
- rented storage if applicable.
The pest control measures shall be based on hazard analysis and
assessment of associated risks.

4.13.3 Where a company hires a third-party service provider for pest control, all
requirements specified above shall be clearly defined in the service
contract. A person at the company shall be appointed and trained to
monitor the pest control measures. Even if the pest control service is
outsourced, responsibilities for the necessary actions (including ongoing
supervision of pest control activities) shall remain within the company.
4.13.4 Pest control inspections and resulting actions shall be documented.
Implementation of actions shall be monitored and recorded. Any
infestation shall be documented and control measures taken.
4.13.5 Baits, traps and insect exterminators shall be fully functioning, sufficient in
number, designed for purpose, placed in appropriate positions and used in
a way that avoids any
contamination risks.
4.13.6 Incoming deliveries shall be inspected on arrival for the presence of pests.
Any findings shall be recorded.
4.13.7 The effectiveness of the pest control measures shall be monitored,
including trend analysis, to allow timely appropriate actions. Records of this
monitoring shall be available.
4.14 Receipt and storage of goods
4.14.1 All incoming goods, including packaging materials and labels, shall be
checked for conformity against specifications and a determined inspection
plan. The inspection plan shall be justified by risk assessment. Records of
those inspections shall be available.
4.14.2 The storage conditions of raw materials, semi-finished, finished products
and packaging materials shall correspond to product specification and shall
not have any negative impact on other products.This shall be defined in an
implemented and maintained system.
4.14.3 Raw materials, packaging, semi-processed, finished products shall be
stored so as to minimise the contamination risks or
other negative impact.
4.14.4 Appropriate storage facilities shall be available for the management and
storage of working materials, process aids, and additives. The personnel
responsible for the management of storage facilities shall be trained.
4.14.5 All products shall be clearly identified. Use of products shall be undertaken
in accordance with the principles of First In/ First
Out and/ or First Expired/ First Out.
4.14.6 Where a company hires a third-party storage service provider, the service
provider shall be certified against IFS Logistics or any other GFSI
recognised certification standard covering the respective scope of activity. If
not, all relevant requirements equivalent to the company’s own storage
practices shall be fulfilled and this shall be clearly defined in the respective
contract.
4.15 Transport
4.15.1 The conditions inside the vehicles, such as:
- absence of strange smells
- high dust load
- adverse humidity
- pests
- mould
shall be checked before loading and documented to ensure compliance
with the specified conditions.

4.15.2 Where goods are transported at certain temperatures, the temperature

inside the vehicles shall be checked and
documented before loading.
4.15.3 Procedures to prevent contamination during transport, including loading
and unloading, shall be in place. Different categories of goods (food/ non-
food) shall be taken into consideration, if applicable.
4.15.4 Where goods are transported at certain temperatures, maintaining the
adequate range of temperatures during
transport shall be ensured and documented.
4.15.5 Adequate hygiene requirements for all transport vehicles and equipment
used for loading/unloading (e.g. hoses of silo installations) shall exist.
Measures taken shall be recorded.

4.15.6 The loading/unloading area shall be appropriate for its intended use. They
shall be constructed in a way that:
– the risks of pest intake is mitigated
– products are protected from adverse weather conditions
– accumulation of waste is avoided
– condensation and growth of mould are prevented
– cleaning can be easily undertaken.

4.15.7 Where a company hires a third-party transport service provider, the service
provider shall be certified for IFS Logistics or any other GFSI recognised
certification standard covering the respective scope of activity. If not, all
relevant requirements equivalent to the company’s own transport practices
shall be fulfilled and this shall be clearly defined in the respective contract.
Deleted
4.16 Maintenance and repair
4.16.1 An adequate maintenance plan shall be in place, maintained and
documented, that covers all critical equipment (including transport) for
compliance with product requirements. This applies both to internal
maintenance activities and service providers. The plan shall include
responsibilities, priorities and due dates.
4.16.2 Product requirements and prevention of contamination shall be ensured
during and after maintenance and repair work.
Records of maintenance and repair work shall be kept.

4.16.3 All materials used for maintenance and repair shall be fit for
the intended use and shall not pose contamination risks.
4.16.4 Failures and malfunctions of plant and equipment (including transport) that
are essential for food safety and quality, shall be identified, documented
and reviewed to enable prompt actions and to improve the maintenance
4.16.5 plan.
Temporary repairs shall be carried out not to compromise food safety and
product quality. Such work shall be documented and a short-term deadline
set for eliminating the issue.
4.16.6 Where a company hires a third-party maintenance and repair service
provider, all the company specified requirements regarding material,
equipment and operational rules shall be clearly defined, documented and
maintained in the service contract, to prevent any product contamination.
4.17 Equipment
4.17.1 Equipment shall be suitably designed and specified for the intended use.
Before commissioning, it shall be verified that the product requirements are
complied with.
4.17.2 For all equipment and utensils with direct food contact, a certificate of
conformity shall be in place, which confirms compliance with legal
requirements.
In case no specific legal requirements are in place, evidence shall be
available, such as:
- certificate of conformity
- technical specifications
- manufacturer's self-declaration to demonstrate that they are suitable for
the intended use.
4.17.3 Equipment shall be located to allow effective cleaning and
maintenance operations.
4.17.4 The company shall ensure that all product equipment is in a condition that
shall not compromise food safety and product quality.
4.17.5 The company shall ensure that in the event of changes to equipment, the
process characteristics are reviewed in order to assure that the product
requirements, as agreed with
customers, are complied with.
4.18 Traceability
4.18.1 KO N° 7: A traceability system shall be in place that enables the
KO identification of product lots and their relation to batches of raw
materials and primary packaging materials. The traceability system
shall incorporate all relevant records of:
- receipt
- processing
- use of rework
- distribution.
Traceability shall be ensured and documented until delivery to the
customer.

4.18.2 The traceability system shall be tested on a periodic basis, at least annually
and each time the traceability system changes. The test samples shall
represent the complexity of the company´s product range. The test records
shall verify upstream and downstream traceability (from delivered products
to raw materials, and vice versa). The traceability of the finished product
shall be performed within four (4) hours maximum.

merged in 4.18.2

4.18.3 Test results, including the timeframe for obtaining the information, shall be
recorded and where necessary appropriate actions shall be taken.
Timeframe objectives shall be defined and be in compliance with customer
4.18.4 requirements.
The traceability system shall identify the relationship between
batches of final products and their labels.
4.18.5 Traceability shall be ensured at all stages, including work in progress, post
treatment and rework.
4.18.6 Labelling of semi-finished or finished product lots shall be made at the time
when the goods are directly packed to ensure a clear traceability of goods.
Where goods are labelled at a later time, the temporarily stored goods shall
have a specific lot labelling. Shelf life (e.g. best before date) of labelled
goods shall be established using the original production batch.
4.18.7 If required by the customer, identified representative samples of the
manufacturing lot or batch number shall be stored appropriately and kept
until expiration of the “Use by” or “Best before” date of the finished product
and if necessary, for a determined period beyond this date.
deleted
Deleted
 Deleted

Deleted

Deleted

Deleted

4.19 Allergen risk mitigation

4.19.1 Raw material specifications that identify allergens requiring declarations
relevant to the country of sale of the finished products shall be available.
The company shall maintain a continuously up-to-date listing of all raw
materials containing allergens used on the premises. This shall also identify
all blends and formulas to which such raw materials containing
allergens are added.

4.19.2 Based on hazard analysis and assessment of associated risk, preventive

and control measures shall be in place from receipt to dispatch, to ensure
that potential cross contamination of products by allergens is minimised.
The potential cross contamination risks related to:
-environment
-transport
-storage
-raw materials
shall be considered.
Control measures shall be verified.

4.19.3 Finished products containing allergens that require declaration shall be

declared in accordance with legal requirements.
Accidental or technically unavoidable cross-contaminations of legally
declared allergens and traces shall be labelled. The decision shall be based
on a hazard analysis
and assessment of associated risks. The potential cross- contamination
with allergens from raw
materials processed in the company shall also be taken into account on the
product label.

4.20 Food Fraud

4.20.1 The responsibilities for a food fraud vulnerability assessment and mitigation
plan shall be clearly defined. The responsible person(s) shall have the
appropriate specific knowledge and have the full commitment from the
4.20.2 senior
A management.
documented food fraud vulnerability assessment shall be undertaken on
all raw materials, ingredients, packaging materials and outsourced
processes, to determine the risks of fraudulent activity in relation to
substitution, mislabelling, adulteration or counterfeiting. The criteria
considered within the vulnerability assessment shall be defined.
4.20.3 A documented food fraud mitigation plan shall be developed, with reference
to the vulnerability assessment, and implemented to control any identified
risks. The methods of control and monitoring shall be defined and
4.20.4 implemented.
The food fraud vulnerability assessment shall be regularly reviewed, at
least annually, and/or in the event of increased risks. If necessary, the food
fraud mitigation plan shall be revised/updated accordingly.
5 Measurements, analysis, improvements
5.1 Internal audits
5.1.1 KO N° 8: The company shall have an effective internal
KO audit program in place which shall cover at least all the requirements
of the IFS Standard.
Scope and frequency of internal audits shall be determined and
justified by risk assessment. The internal audit program shall also
apply to off-site storage locations owned or rented by the company.

5.1.2 Internal audits of activities, which are critical to food safety and product
quality, shall be carried out at least once a year.
5.1.3 The auditors shall be competent and independent from the
audited department.
5.1.4 Internal audit results shall be communicated to the senior management and
to persons responsible for the concerned activities. Necessary corrective
actions and a schedule for implementation shall be determined,
documented and communicated to the relevant person. All corrective
actions resulting from the internal audits shall be verified.
Merged in 5.1.4

5.2 Site factory inspections

5.2.1 Site and factory inspections shall be planned and carried out for topics such
as:
- constructional status of production and storage premises
- external areas
- product control during processing
- hygiene during processing and within the infrastructure
- foreign material hazards
- personnel hygiene.
The frequency of inspections shall be justified by risk assessment and be
based on the history of previous experience.
5.3 Process and working environment validation and control
5.3.1 The criteria for process and working environment validation and control
shall be clearly defined.
Where the control of process and working environment parameters
(temperature, time, pressure, chemical properties, etc.) are essential to
ensure the food safety and product quality requirements, such parameters
shall be monitored and recorded continuously and/ or at appropriate
intervals.
Merged in 5.3.1

5.3.2 All rework operations shall be validated, monitored and documented. These
operations shall not affect the food safety and product quality requirements.
5.3.3 Procedures shall be in place for prompt notification, recording and
monitoring of equipment malfunction and process deviations.
5.3.4 Process validation shall be performed using the collected data that is
relevant for food safety and the processes. If substantial modifications
occur, a re-validation shall be carried out.
5.4 Calibration, adjustment and checking of measuring and monitoring
devices
5.4.1 The company shall identify and record the measuring and monitoring
devices required to ensure compliance with food safety and product quality
requirements. Their calibration status shall be recorded. Measuring and
monitoring devices shall be legally approved if required by legisltation.
5.4.2 All measuring devices shall be checked, adjusted and calibrated at
specified intervals, with a monitoring system. This system shall be in
accordance with defined, recognised standard/ methods and within relevant
limits of the process parameters values. The results of the checks,
adjustments and calibrations shall be documented.
5.4.3 All measuring devices shall be used exclusively for their defined purpose.
Where the results of measurements or the status of the device indicate a
malfunction, the device in question shall be immediately repaired or
replaced. Where necessary, corrections and corrective actions on
processes and products shall be carried out.
Merged in 5.4.1

5.5 Quantity control monitoring

5.5.1 The company shall define compliance criteria to control lot quantity. A
frequent and methodological strategy for quantity control shall be in place to
meet legal requirements of the destination country/ies and customer
specifications.
Merged in 5.5.1

5.5.2 Checks shall be implemented and recorded, according to a sampling plan

which ensures a proper representation of the manufacturing lot. Results of
these checks shall be compliant with defined criteria for all products ready
to be delivered.
Merged in 5.5.3

Deleted

Merged in 5.4.1

5.6 Product and process analysis

5.6.1 Testing plans, for internal and external analysis shall be justified by risk
assessment to ensure that product safety, quality, safety, legal and specific
customer requirements are met. The plans shall cover topics, such as:
- raw materials
- semi-finished products,
- finished products
- packaging materials
- contact surfaces of processing equipment
- relevant parameters for environmental monitoring. All test results shall be
recorded.

5.6.2 Analyses, which are relevant for food safety, shall preferably be performed
by laboratories with appropriate accredited programs/ methods (ISO/IEC
17025). If the analyses are performed internally or by a laboratory without
the appropriate accredited programs/ methods, the results shall be verified
on a regular basis by laboratories accredited to these programs/
methods (ISO/IEC 17025).

5.6.3 Procedures shall exist which ensure the reliability of the internal analyses
results, based on officially recognised analysis methods. This shall be
demonstrated by ring tests or
other proficiency tests.
Merged in 5.6.1

5.6.4 Results of analyses shall be evaluated promptly by competent personnel.

Appropriate corrective actions shall be undertaken for any unsatisfactory
results. The analytical results shall be reviewed regularly in order to identify
trends and, when necessary, corrective actions shall be taken.
5.6.5 Where internal analyses or controls are undertaken, these shall be carried
out in accordance with defined procedures by trained and approved
personnel, in defined areas or laboratories, using appropriate equipment.
5.6.6 For verification of the quality of the finished product, internal organoleptic
tests shall be carried out regularly. These tests shall be in accordance with
specifications and related to the impact on respective parameters of
product characteristics. The results of these tests shall be documented.
5.6.7 The testing plan shall be regularly reviewed and updated, based on results,
changes to legislation or issues that may have an impact on product safety,
quality or legality.

5.7 Product release

5.7.1 A procedure for quarantine (blocking/hold) shall be in place that is justified
by risk assessment. The procedure shall ensure that only raw materials,
semi-finished and finished products and packaging materials conforming to
product requirements, are processed and dispatched.

5.8 Management of complaints from authorities and customers

5.8.1 A procedure shall be in place for the management of product complaints
and of any written notification from the competent authorities –within the
framework of official controls-, any ordering action or measure to be taken
when non-compliance
is indetified.
5.8.2 All complaints shall be registered, readily available and assessed by
competent staff. Where it is justified, appropriate actions shall be taken
5.8.3 immediately.shall be analysed with a view to implementing appropriate
Complaints
actions to avoid the recurrence of the non- conformity.
5.8.4 The results of complaint data analysis shall be made available to the
relevant responsible persons.
5.9 Management of incidents, product withdrawal, product
recall
5.9.1 A procedure shall be implemented and maintained for management of
incidents and potential emergency situations with an impact on food safety,
quality and legality. It shall include, at a minimum:
- the decision making process
- the nomination of a person, authorised by the company and permanently
available, to initiate the incident management process in a timely manner
- the nomination and training of an incident management team,
- an up to date alert contact list including customer information, sources of
legal advice, contacts availability,
-a communication plan including authorities.

5.9.2 KO KO N° 9: An effective procedure for the withdrawal and/or the recall of

all products shall be in place. This procedure shall include a clear
assignment of responsibilities and a comprehensive information
policy for customers and consumers.
Merged in 5.9.1

5.9.3 The procedures for management of incidents and product withdrawal/recall,

shall be subject to regular internal testing, at least once a year. This test
shall be carried out to ensure the effective implementation and operation of
the full procedure and shall include the verification of the updated contact
data.
5.10 Management of non-conformities and non-conforming products
5.10.1 A procedure shall be in place for the management of all non- conforming
raw materials, semi-finished products, finished products, processing
equipment and packaging materials. This shall include, at a minimum:
- defined responsibilities
- isolation/ quarantine procedures
- risk assessment
- identification including labelling
- decision about the further usage like release, rework/post treatment,
blocking, quarantine, rejection/disposal.
5.10.2 The procedure for the management of non-conforming products shall be
understood and applied by all relevant employees.

5.10.3 Where non-conformities are identified, immediate actions shall

be taken to ensure that food safety and product quality requirements are
complied with.
5.10.4 Finished products (including packaging) that are out of specifications shall
not be placed on the market under the corresponding label, unless a written
approval of the brand
owner is available.
5.11 Corrective actions
5.11.1 A procedure shall be in place for the recording and analysis of non-
conformities and non-conforming products, with the objective to avoid
recurrences by preventive and/or corrective actions. This may include a
5.11.2 root N°
KO cause analysis. actions shall be clearly formulated, documented
10: Corrective
KO and undertaken as soon as possible to avoid the further occurrence of
non-conformities. The responsibilities and the timescales for
corrective actions shall be clearly defined.
5.11.3 The effectiveness of the implemented corrective actions shall be assessed
and the results of the assessment documented.
6 Food defence plan

6.1 The responsibility for the food defence plan shall be clearly defined. Those
responsible shall have the appropriate specific knowledge and training, and
have full commitment from the
senior management.
6.2 A food defence plan and procedure shall be developed based on probability
and be implemented in relation to assessed threats. This shall include:
- legal requirements
- identification of critical areas and/or practices and policy of access by
employees
-visitors and contractors
- all other appropriate control measures.
The food defence plan shall be reviewed at least annually, and updated
when appropriate.

6.3 The test on the effectiveness of the food defence plan and the related
control measures shall be included in the internal audit and the inspection
6.4 plan.
A documented procedure shall exist for managing external inspections and
regulatory visits. Relevant personnel shall be
trained to execute the procedure.
Deleted

Deleted
Deleted

Deleted

Deleted
Deleted
Deleted

Deleted
compared with IFS Food v6.1 checklist

V6.1 chapter Requirements V6.1

1 Senior Management Responsibility
1.1 Corporate policy / Corporate principles
1.1.1 The senior management shall draw up and implement a corporate policy. This
shall consider as a minimum:
- customer focus
- environmental responsibility
- sustainability
- ethics and personnel responsibility
- product requirements (includes: product safety, quality, legality, process and
specification).
The corporate policy shall be communicated to all employees.

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.
1.1.3 From the corporate policy, the quality and food safety objectives shall be
communicated to the employees in the respective departments and shall be
effectively implemented.
1.1.4 The senior management shall ensure that the achievement of all objectives is
regularly reviewed, as a minimum at least once a year.
1.1.5 All relevant information related to food safety and quality shall be communicated
effectively and in a timely manner to the relevant personnel.

1.2 Corporate structure

1.2.1 An organisation chart shall be available showing the structure of
the company.
1.2.4 KO n°1: The senior management shall ensure that employees are aware of
KO their responsibilities related to food safety and quality and that
mechanisms are in place to monitor the effectiveness of their operation.
Such mechanisms shall be clearly identified and documented.
1.2.5 Employees with influence on product requirements shall be aware of their
responsibilities, and shall be able to demonstrate their understanding of their
responsibilities.
1.2.6 The company shall have an IFS representative nominated by senior
1.2.7 management.
The senior management shall provide sufficient and relevant resources to meet
the product requirements.
1.2.8 The department responsible for quality and food safety management shall have
a direct reporting relationship to the senior management.

1.2.9 The company shall ensure that all processes (documented and undocumented)
are known by the relevant personnel and are applied consistently.

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 and quality issues, scientific and technical
developments and industry codes of practice.
New

1.3 Customer focus

1.3.1 A documented procedure shall be in place to identify fundamental needs and
expectations of customers.

1.3.2 The results of this procedure shall be evaluated and considered to

determine quality and food safety objectives.
1.4 Management review
1.4.1 Senior management shall ensure that the quality and food safety management
systems are reviewed at least annually or more frequently if changes occur.
Such reviews shall contain, at least, results of audits,
customer feedbacks,
process compliance and product conformity, status of preventive and corrective
actions,
follow up actions from previous management reviews,
changes that could affect the food safety and quality management systems and
recommendations for improvement.

New

1.4.2 This review shall include the evaluation of measures for the control of the quality
and food safety management system and for the
continuous improvement process.
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.
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
- 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 and Food Safety Management System

2.1 Quality management
2.1.1 Documentation requirements
2.1.1.1 The system for food safety and quality management shall be documented and
implemented, and shall be retained in one location (food safety and quality
manual or electronic documented system).
2.1.1.2 A documented procedure shall exist for the control of documents and their
amendments.
2.1.1.3 All documents shall be clearly legible, unambiguous and comprehensive. They
shall be available to relevant personnel at all times.

2.1.1.4 All documents which are necessary for compliance with the product
requirements shall be available in their latest version.
2.1.1.5 The reason for any amendments to documents critical for the product
requirements shall be recorded.
2.1.2 Record keeping
2.1.2.1 All relevant records necessary for the product requirements shall be complete,
detailed and maintained and shall be available on request.

2.1.2.2 Records shall be legible and genuine. They shall be maintained in

a way that subsequent manipulation of records is prohibited.
2.1.2.3 All records shall be kept in accordance with legal requirements and for a
minimum of one year after the shelf life. For products which have no shelf life,
the duration of record keeping shall be justified and this justification shall be
documented.

2.1.2.4 Any amendments to records shall only be carried out by authorised

persons.
2.1.2.5 Records shall be securely stored and easily accessible.

2.2 Food safety Management

2.2.1 HACCP system
2.2.1.1 The basis of the company’s 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.
2.2.1.2 The HACCP system shall cover all raw materials, products or product groups as
well as every process from goods into dispatch, including product development
and product packaging.
2.2.1.3 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.
2.2.1.4 HACCP system shall be reviewed and necessary changes shall be made when
any modification is made in the product, process or any step.

2.2.2 HACCP team

2.2.2.1 Assemble HACCP team (CA Step 1)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. Where competent knowledge is not
available, external expert advice shall be obtained.
2.2.2.2 Those responsible for the development and maintenance of the HACCP system
shall have an internal team leader and shall have received adequate training in
the application of the HACCP principles.

2.2.2.3 The HACCP team shall have strong senior management support and shall be
well known and established across the whole facility.
2.2.3 HACCP analysis
2.2.3.1 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 - legal requirements for
the food safety of the product - methods of treatment - packaging - durability
(shelf life) - conditions for storage, method of transport and distribution.

2.2.3.2 Identify intended use (CA Step 3) The intended use of the product shall be
described in relation to the expected use of the product by the end consumer,
taking into account vulnerable groups of consumers.

2.2.3.3 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 (including rework and reprocessing). The flow diagram shall be
dated, and clearly identify each CCP with the number assigned to it. In the event
of any changes the flow diagram shall be updated.

2.2.3.4 On-site confirmation of the flow diagram (CA Step 5) The HACCP team shall
verify the flow diagram, by on-site checks, at all operation stages. Amendments
to the diagram shall be made, where appropriate.
2.2.3.5 Conduct a hazard analysis for each step (CA Step 6 – Principle 1)
2.2.3.5.1 A hazard analysis shall be available for all physical, chemical and biological
hazards, including allergens, which may reasonably be expected.

2.2.3.5.2 The hazard analysis shall consider the likely occurrence of

hazards and severity of their adverse health effects.
2.2.3.6 Determine critical control points (CA Step 7 – Principle 2)
2.2.3.6.1 The determination of relevant critical control points (CCP's) shall be facilitated
by the application of a decision tree or other tool(s), which demonstrates a
logical reasoned approach.

2.2.3.6.2 For all steps which are important for food safety, but which are not CCP’s, the
company shall implement and document control points (CP’s). Appropriate
control measures shall be implemented.
2.2.3.7 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.
2.2.3.8 Establish a monitoring system for each CCP (CA Step 9 – Principle 4)
2.2.3.8.1 KO N° 2: Specific monitoring procedures shall be established for each CCP to
KO detect any loss of control at that CCP. Records of monitoring shall be
maintained for a relevant period. Each defined CCP shall be under control.
Monitoring and control of each CCP shall be demonstrated by records. The
records shall specify the person responsible as well as the date and result of the
monitoring activities.
2.2.3.8.3 Records of CCP’s monitoring shall be checked.

2.2.3.8.2 The operative personnel in charge of the monitoring of CCP’s shall have
received specific training/ instruction.
2.2.3.8.4 The CP’s shall be monitored and this monitoring shall be recorded.

2.2.3.9 Establish corrective actions (CA Step 10 – Principle 5) In the event that the
monitoring indicates that a particular CCP or CP is not under control, adequate
corrective actions shall be taken and documented. Such corrective actions shall
also take into account any non-conforming products.

2.2.3.10 Establish verification procedures (CA Step 11 – Principle 6) Procedures of

verification shall be established to confirm that the HACCP system is effective.
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.

2.2.3.11 Establish documentation and record keeping (CA Step 12 – Principle 7)

Documentation shall be available covering all processes, procedures, control
measures and records.
Documentation and record keeping shall be appropriate to the nature and size
of the company.

3 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, commensurate with their role, based on hazard analysis and
assessment of associated risks.
1.2.2 Competences and responsibilities, including deputation of responsibility shall be
clearly laid down.

1.2.3 Job descriptions with clearly defined responsibilities shall exist and shall be
applicable for employees whose work has an effect on
product requirements.
3.2.1 Personnel hygiene
3.2.1.1 There shall be documented requirements relating to personnel hygiene. These
include, as a minimum, the following fields:
- protective clothing
- hand washing and disinfection
- eating and drinking
- smoking
- actions to be taken in case of cuts or skin abrasions
- fingernails, jewellery and personal belongings
- hair and beards.
The requirements shall be based on hazard analysis and assessment of
associated risks in relation to product and process.

3.2.1.2 KO N° 3: The requirements for personnel hygiene shall be in place and applied
KO by all relevant personnel, contractors and visitors.
3.2.1.3 Compliance with personnel hygiene requirements shall be checked
regularly.
3.2.1.4 Visible jewellery (incl. piercing) and watches shall not be worn. Any exceptions
shall have been comprehensively evaluated by hazard analysis and
assessment of associated risks in relation to product and process. This shall be
3.2.1.5 effectively managed.
Cuts and skin abrasions shall be covered by a coloured plaster/ bandage
(different from the product colour) – containing a metal strip, where appropriate
– and in case of hand injuries, in addition to a plaster/bandage, a single use
glove shall be worn.
3.2.2 Protective clothing for personnel, contractors and visitors
3.2.2.1 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 areas in accordance with product requirements.
3.2.2.2 In work areas where wearing headgear and/ or beard snood (coverings) is
required, the hair shall be covered completely, so
that product contamination is prevented.
3.2.2.3 Clearly defined usage rules shall exist for work areas/ activities where it is
required to wear gloves (coloured differently from the product colour).
Compliance with these rules shall be checked on
a regular basis.
3.2.2.4 Suitable protective clothing shall be available in sufficient quantity
for each employee.
3.2.2.5 All protective clothing shall be thoroughly and regularly laundered. Hazard
analysis and assessment of associated risks, together with consideration given
to the processes and products of the company shall determine if clothing shall
be washed by a contract laundry, on site laundry or by the employee.

3.2.2.6 Guidelines shall exist for laundering of protective clothing and a

procedure shall be in place for checking its cleanliness.
3.2.3 Procedures applicable to infectious diseases
3.2.3.1 There shall be written and communicated measures for personnel, contractors
and visitors to declare any infectious disease which may have an impact on food
safety. In case of declaration of infectious disease, actions shall be taken in
order to minimize risk
of contamination of products.
3.3 Training and instruction
3.3.1 The company shall implement documented training and/ or instruction programs
with respect to the product requirements and the training needs of the
employees based on their job and shall include:
- training contents
- training frequency
- employee’s task
- languages
- qualified trainer/ tutor
- evaluation methodology.

3.3.2 The documented training and/or instruction shall apply to all personnel,
including seasonal and temporary workers and employees from external
companies, employed in the respective work area. Upon employment, and
before commencing work, they shall be trained in accordance with the
documented training/instruction programs.

3.3.3 Records shall be available of all training/instruction events, stating:

- list of participants (this shall include their signature)
- date
- duration
- contents of training
- name of trainer/ tutor.
There shall be a procedure or program in place to prove the effectiveness of the
training and/ or instruction programs.

3.3.4 The contents of training and/or instruction shall be reviewed and updated
regularly and take into account company’s specific issues, food safety, food
related legal requirements and product/process modifications.

3.4 Sanitary facilities, equipment for personnel hygiene and staff

facilities
3.4.1 The company shall provide staff facilities, which shall be proportional in size,
equipped for the number of personnel and designed and operated so as to
minimise food safety risks. Such facilities shall be kept in clean and good
condition.
3.4.2 The risk of product contamination by foreign material from staff facilities shall be
evaluated and minimised. Consideration shall also be given to food brought to
work by personnel and personal belongings.
3.4.3 There shall be in place rules and facilities to ensure the correct management for
personnel belongings and for food brought to work by personnel, food coming
from dining room and from vending machines. The food shall only be stored
and/or used in
designated areas.
3.4.4 The company shall provide suitable changing rooms for personnel, contractors
and visitors. Where necessary, outdoor clothing and protective clothing shall be
stored separately.

3.4.5 Toilets shall not have direct access to an area where food products are handled.
The toilets shall be equipped with adequate hand washing facilities. Sanitary
facilities shall have adequate natural or mechanical ventilation. Mechanical
airflow from a contaminated area to a clean area shall be avoided.
3.4.6 Adequate hand hygiene facilities shall be provided at access points to and
within production areas, as well as at staff facilities. Based on hazard analysis
and assessment of associated risks, further areas (e.g. packaging area) shall be
similarly equipped.

3.4.7 Hand washing facilities shall provide as a minimum:

- running potable water at an appropriate temperature
- liquid soap
- appropriate equipment for hand drying.
3.4.8 Where highly perishable food products are handled, the following additional
requirements regarding hand hygiene shall also be provided:
- hand contact-free fittings
- hand disinfection
- adequate hygiene equipment
- signage highlighting hand hygiene requirements
- waste container with hand contact-free opening.

3.4.9 Based on hazard analysis and assessment of associated risks, there shall be a
program to control effectiveness of hand hygiene.
3.4.10 Changing rooms shall be situated so that they allow direct access to the areas
where food products are handled. Based on hazard analysis and assessment of
associated risks, exceptions shall be
justified and managed.
3.4.11 Where the hazard analysis and assessment of associated risks show the
necessity, cleaning facilities shall be available and used
for boots, shoes and further protective clothing.
4 Planning and Production Process
4.1 Contract Agreement
4.1.1 The requirements which are defined between the contract partners shall be
established, agreed upon and reviewed concerning their acceptability before a
supply agreement is concluded. All clauses related to quality and food safety
shall be known and communicated to each relevant department.

4.1.2 Changes of existing contractual agreements shall be documented and

communicated between the contract partners.
1.2.11 The company shall inform its customers, as soon as possible, of any issue
related to product specification, in particular of all non- conformity(ies) identified
by competent authorities related to products which could have, has or has had a
defined impact on safety and/ or legality of respective products. This could
include, but are not limited to cautionary issues.
4.2 Specification and Formulas
4.2.1 Specifications
4.2.1.3 Where required by customers, product specifications shall be formally agreed.

4.2.1.1 Specifications shall be available and in place for all finished products. They shall
be up to date, unambiguous and be in compliance with legal and customer
requirements.

4.2.1.2 KO N° 4: Specifications shall be available and in place for all raw materials (raw
KO materials/ ingredients, additives, packaging materials, rework). Specifications
shall be up to date, unambiguous and be in compliance with legal requirements
and, if existing, with customer requirements.
4.2.1.4 Specifications and/ or their contents shall be provided in the
relevant location and accessible to all relevant personnel.
4.19.1-4.19.5

4.2.1.5 There shall be a procedure for the creation, the modification and approval of
specifications for all parts of the process, which shall include the preliminary
acceptance of the customer, if
specifications have been agreed with customers.
4.2.1.6 The specification control procedure shall include the update of finished product
specification in case of any modification:
- of raw material
- of formula/recipe
- of process with influence on the final products
- of packaging with influence on the final products.

4.2.2 Formula/Recipe
4.2.2.1 KO N° 5: Where there are customer agreements in relation to the product
formula/ recipe and technological requirements, these shall be complied
with.

4.3 Product development/ Product modification/ Modification of production

processes
4.3.1 A procedure for product development shall be in place which incorporates the
hazard analysis principles, in accordance with the HACCP system.
4.3.2 Product formulation, manufacturing processes, process parameters and the
fulfilment of product requirements shall be established and shall have been
assured by factory trials and product testing.

4.3.3 Shelf life tests or adequate processes shall be carried out and consideration
given to product formulation, packaging, manufacturing and declared conditions;
“Use by” or “Best before” dates shall be established accordingly.

4.3.4 When establishing and 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 also be taken into
account.
4.3.5 Product development shall consider the results of organoleptic
assessments.
4.3.6 A process shall be in place to ensure that labelling complies with current
legislation of destination country and customer
requirements.
4.3.7 Recommendations for preparation and/ or use of the food products shall be
established. Where appropriate, customer requirements shall be included.
4.3.8 The company shall demonstrate through studies and/ or perform relevant tests
in order to validate nutritional information or claims which are mentioned on
labelling. This applies both for a new
product and during all its period of sale.
4.3.9 The progress and results of product development shall be properly
recorded.
4.3.10 The company shall ensure that in the event of changes to product formulation,
including rework and packaging material, process characteristics are reviewed
in order to assure that product requirements are complied with.

4.4 Purchasing
4.4.1 The company shall control purchasing processes to ensure that all externally
sourced materials and services, which have an impact on food safety and
quality, conform to requirements. Where a company chooses to outsource any
process that may have an impact on food safety and quality, the company shall
ensure control over such processes. Control of such outsourced processes
shall be identified and documented within the food safety and quality
management system.
4.4.2 There shall be a procedure for approval and monitoring of suppliers (internal
and external), outsourced production or part of it.

4.4.3 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
4.4.4 The results of suppliers’ assessments shall be reviewed regularly and this
review shall be based on hazard analysis and assessment of associated risks.
There shall be records of the reviews and of the actions taken as a
4.4.5 consequence
The purchasedofproducts
assessment.
shall be checked in accordance with the existing
specifications and their authenticity, based on hazard analysis and assessment
of associated risks. The schedule of these checks shall, as a minimum, take into
account the following criteria; product requirements, supplier
status (according to its assessment) and impact of the purchased products on
the finished product.The origin shall be additionally checked, if mentioned in the
specification

4.4.6 The purchased services shall be checked in accordance with the existing
specifications. The schedule of these checks shall at least take into account the
following items: service requirements, supplier status (according to its
assessment) and impact of the service on the finished product.

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4.5 Product packaging

4.5.1 Based on hazard analysis, assessment of associated risks and intended use,
the company shall determine the key parameters for the packaging material.

4.5.2 Detailed specifications shall exist for all packaging materials which
comply with the current relevant legislation.
4.5.3 For all packaging material which could have an influence on products,
certificates of conformity shall exist which comply with current legal
requirements. In the event that no specific legal requirements are applicable,
evidence shall be available to demonstrate that packaging material is suitable
for use. This applies for packaging material which could have an influence on
raw materials, semi-processed and finished products.

4.5.4 Based on hazard analysis and assessment of associated risks, the company
shall verify the suitability of the packaging material for each relevant product
(e.g. organoleptic tests, storage tests,
chemical analysis, migration tests).
4.5.5 The company shall ensure that the packaging used corresponds to the product
being packed. The use of correct packaging shall be regularly checked and
checks shall be documented.
4.5.6 Labelling information shall be legible indelible and shall comply with agreed
customer product specifications. This shall be
regularly checked and checks shall be documented.
4.6 Factory location
4.6.1. 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.
Where it is established product safety and quality could be compromised,
appropriate measures shall be established. The effectiveness of the established
measures shall be periodically reviewed (examples: extremely dusty air, strong
smells).

4.7 Factory Exterior

4.7.1 The factory exterior shall be maintained to be clean and tidy.
4.7.2 All external areas of the factory shall be maintained in good condition. Where
natural drainage is inadequate, a suitable drainage system shall be installed.

4.7.3 Outdoor storage shall be kept to a minimum. Where goods are stored outside,
hazard analysis and assessment of associated risks shall be undertaken in
order to ensure that there is no risk of contamination or adverse effect on quality
4.8 and
Plantfood safety.
Layout and Process Flows
4.8.1 Plans clearly describing internal flows of finished products, packaging materials,
raw materials, waste, personnel, water, etc. shall be in place. A site map
covering all buildings of the facility shall be available.

4.8.2 The process flow, from receipt of goods to dispatch, shall be in place so that
contamination of raw materials, packaging, semi- processed and finished
products is avoided. The risk of cross- contamination shall be minimised through
effective measures.
4.8.3 In case of microbiologically sensitive production areas, these shall be operated
and monitored to ensure product safety is not compromised.

4.8.4 Laboratory facilities and in-process controls shall not affect the
product safety.
4.9 Constructional requirements for production and storage areas
4.9.1 Constructional requirements
4.9.1.1 Rooms where food products are prepared, treated, processed and stored shall
be designed and constructed so that food safety is
ensured.
4.9.2 Walls
4.9.2.1 Walls shall be designed and constructed to prevent the accumulation of dirt, to
reduce condensation and mould growth, and to facilitate cleaning.
4.9.2.2 The surfaces of walls shall be in a good condition and easy to clean; they shall
be impervious and wear-resistant.

4.9.2.3 The junctions between walls, floors and ceilings shall be designed
to facilitate cleaning.
4.9.3 Floors
4.9.3.1 Floor covering shall be designed to meet production requirements and shall be
in good condition and easy to clean. Surfaces shall be impervious and wear-
resistant.
4.9.3.2 The hygienic disposal of waste water shall be ensured. Drainage systems shall
be easy to clean and designed to minimise the risk of product contamination
(e.g. ingress of pests, etc.).

4.9.3.3 Water or other liquids shall reach drainage without difficulties, using appropriate
measures. Puddles shall be avoided.
4.9.3.4 In food handling areas, machinery and piping shall be arranged so that waste
water, if possible, goes directly into a drain.
4.9.4 Ceilings/Overheads
4.9.4.1 Ceilings (or, where no ceilings exist, the inside of roofs) and overhead fixtures
(incl. piping, cableway, lamps etc.) shall be constructed to minimise the
accumulation of dirt and shall not pose any risk of physical and/or
microbiological contamination.
4.9.4.2 Where false ceilings are used, an access to the void shall be provided in order
to facilitate cleaning, maintenance and inspections for pest control.
4.9.5 Windows and other openings
4.9.5.1 Windows and other openings shall be designed and constructed to avoid the
accumulation of dirt and shall be maintained in good
condition.
4.9.5.2 Where there is risk of contamination, windows and roof glazing shall remain
closed and fixed during production.
4.9.5.3 Where windows and roof glazing are designed to be opened for ventilation
purposes, they shall be fitted with easily removable, good condition pest
screens or other measures in order to avoid
any contamination.
4.9.5.4 In areas where unpackaged product is handled, windows shall be
protected against breakage.
4.9.6 Doors and gates
4.9.6.1 Doors and gates shall be in good condition (e.g. no splintering parts, flaking
paints or corrosion) and easy to clean.

4.9.6.2 External doors and gates shall be constructed to prevent the ingress of pests; if
possible, they shall be self-closing.
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4.9.7 Lighting
4.9.7.1 All working areas shall have adequate lighting.

4.9.7.2 All lighting equipment shall be protected by shatter proof covers

and installed to minimise the risk of breakage.
4.9.8 Air conditioning/Ventilation
4.9.8.1 Adequate natural and/or artificial ventilation shall exist in all areas.

4.9.8.2 If ventilation equipments are installed, filters and other components which
require cleaning or replacement shall be easily accessible.
4.9.8.3 Air conditioning equipment and artificially generated airflow shall
not lead to any product safety or quality risks.
4.9.8.4 Dust extraction equipment shall be installed in areas where considerable
amounts of dust are generated.
4.9.9 Water supply
4.9.9.1 Water which is used as ingredient in the production process, or for cleaning,
shall be of potable quality and supplied in sufficient quantity; this also applies to
steam and ice used within the production area. A supply of potable water shall
be available at all times.
4.9.9.2 Recycled water which is used in the process shall not pose a contamination
risk. The water shall comply with applicable legal requirements for potable
water; records of compliance testing shall
be available.
4.9.9.3 The quality of water, steam or ice shall be monitored following a risk based
sampling plan.

4.9.9.4 Non-potable water shall be transported in separate, properly marked piping.

Such piping shall not be connected to the drinking water system, or allow the
possibility of reflux to contaminate potable water sources or the factory
environment.
4.9.10 Compressed air
4.9.10.1 The quality of compressed air that comes in direct contact with food or primary
packaging material shall be monitored based on hazard analysis and
assessment of associated risks.

4.9.10.2 Compressed air shall not pose a risk of contamination.

4.10 Cleaning and disinfection
4.10.1 Based on hazard analysis and assessment of associated risks, cleaning and
disinfection schedules shall be available and implemented. These shall specify:
- objectives
- responsibilities
- the products used and their instructions for use
- the areas to be cleaned and/ or disinfected
- cleaning frequency
- documentation requirements
- hazard symbols (if necessary).

4.10.2 Cleaning and disinfection schedules shall be implemented and documented.

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4.10.3 Only qualified personnel shall be allowed to undertake cleaning and disinfection.
The personnel shall be trained and retrained to carry out the cleaning
schedules.
4.10.4 The effectiveness and safety of the cleaning and disinfection measures, based
on hazard analysis and assessment of associated risks, shall be verified and
documented according to a sampling schedule by using appropriate
procedures. Resultant corrective actions shall be documented.

4.10.5 Cleaning and disinfection schedules shall be reviewed and modified, if

necessary, in the event of a change to product, process or cleaning equipment.

4.10.6 The intended use of cleaning utensils shall be clearly identified. Cleaning
utensils shall be used in a way to avoid contamination.

4.10.7 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.
4.10.8 Cleaning chemicals shall be clearly labelled, used and stored appropriately, to
avoid contamination.
4.10.9 Cleaning activities shall be carried out in periods of non- production. If this is not
possible, these operations shall be controlled as to not affect the product.

4.10.10 Where a company hires a third-party service provider for cleaning and
disinfection activities, all requirements specified within section
4.10 shall be clearly defined in the respective contract.
4.11 Waste disposal
4.11.1 A waste management procedure shall exist and shall be implemented to avoid
cross contamination.
4.11.2 All current legal requirements for waste disposal shall be met.
4.11.3 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.
4.11.4 Waste collection containers shall be clearly marked, suitably designed, in good
state of repair, easy to clean, and where
necessary disinfected.
4.11.5 Waste collection rooms and containers (incl. compactors) shall be designed to
be kept clean to minimise pest attraction.

4.11.6 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.
4.12 Risk of foreign material, metal, broken glass and wood
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4.12.1 KO N° 6 Based on hazard analysis and assessment of associated risks,
KO procedures shall be in place to avoid contamination with foreign material.
Contaminated products shall be treated as non- conforming products.
4.12.3 Where metal- and/ or other foreign material detectors are required, they shall be
installed to ensure maximum efficiency of detection, in order to avoid
subsequent contamination. Detectors shall be subjected to regular maintenance
to avoid malfunction.
4.12.5 The appropriate accuracy of detectors shall be specified. Checks of proper
function of detectors shall be carried out regularly. In case of malfunction or
failure of a metal and/ or foreign material detector, corrective actions shall be
defined, implemented and documented.
4.12.4 Potentially contaminated products shall be isolated. Access and actions for
further handling or checking for these isolated products shall be carried out only
by authorised personnel according
to defined procedures. After this check,
contaminated products shall be treated as non-conforming products.
4.12.7 In all areas, e.g. handling of raw materials, processing, packing and storage,
where hazard analysis and assessment of associated risks have identified a
potential product contamination, the presence of glass and brittle material shall
be excluded. Where the presence of glass or brittle plastic cannot be avoided,
appropriate measures shall be in place to protect against breakage.
4.12.8 All stationary objects made of or incorporating glass or brittle material present in
areas of handling of raw materials, processing, packing and storage shall be
listed in a specific register, including details of their exact location. An
assessment of the condition of objects on the register shall be performed
on a regular basis and recorded. Frequency of this check shall be justified by
documents.

4.12.11 Based on hazard analysis and assessment of associated risks, 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 there shall be no further risk of contamination.
4.12.10 Procedures shall be in place describing the measures to be taken in case of
breakage of glass and/ or brittle material. Such measures shall include
identifying the scope of goods to be isolated, specifying authorised personnel,
cleaning the production environment and release of production line for
continued production.
4.12.9 Breakages of glass and brittle material shall be recorded. Exceptions shall be
justified and documented.
4.12.12 Where visual inspection is used to detect foreign material, the employees shall
be trained and operative change shall be performed at an appropriate frequency
to maximise effectiveness of process.
4.12.6 In cases where special equipment or methods are used to detect foreign
material, these shall be properly validated and maintained.
4.12.2 In all areas, e.g. handling of raw materials, processing, packing and storage,
where hazard analysis and assessment of associated risks have identified the
potential for product contamination,
the use of wood shall be excluded. Where the
use of wood cannot be avoided, the risk shall be controlled and the wood shall
be in good order and clean.
4.13 Pest monitoring /Pest control
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4.13.1 The company shall have a pest control system in place which is in compliance
with local legal requirements, 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.
The pest control system shall be based on hazard analysis and assessment of
associated risks.

4.13.2 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 specified in a written contract.

4.13.3 Pest control inspections and resulting actions shall be documented.

Implementation of actions shall be monitored and recorded.

4.13.4 Baits, traps and insect exterminators shall be functioning, shall be in sufficient
numbers and shall be placed in an appropriate position. They shall be
constructed and positioned as not to cause
any contamination risk.
4.13.5 Incoming deliveries shall be checked on arrival for the presence of pests. Any
infestation shall be documented and control measures taken.
4.13.6 The effectiveness of the pest control shall be monitored with the help of regular
trend analyses.

4.14 Receipt of goods and storage

4.14.1 All incoming goods, including packaging materials and labels, shall be checked
for conformity against specifications and to a determined inspection plan. The
inspection plan shall be risk based. Test results shall be documented.

4.14.2 The storage conditions of raw materials, semi-processed 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.
4.14.3 Raw materials, packaging, semi-processed and finished products shall be
stored so as to minimise the risk of cross contamination.

4.14.4 Appropriate storage facilities shall be available for the management and storage
of working materials, process aids, and additives. The personnel responsible for
the management of storage facilities shall be trained.
4.14.5 All products shall be clearly identified. Use of products shall be undertaken in
accordance with the principles of First In/ First Out
and/ or First Expired/ First Out.
4.14.6 Where a company hires a third-party storage service provider, the service
provider shall be subject to IFS Logistics requirements. If the third party service
provider is not certified to IFS Logistics, all relevant requirements equivalent to
the company’s own warehousing practices shall be fulfilled and this shall be
clearly defined in the respective contract.
4.15 Transport
4.15.1 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.

4.15.3 Where goods must be transported at certain temperatures, before loading, the
temperature inside the vehicle shall be checked and
documented.
4.15.2 Procedures to prevent contamination during transport shall be implemented
(food/ non-food/ different categories of goods).

4.15.4 Where goods must be transported at certain temperatures, maintaining the

adequate range of temperatures during transport
shall be ensured and documented.
4.15.5 Adequate hygienic requirements for all transport vehicles and equipment used
for loading/unloading (e.g. hoses of silo installations) shall exist. There shall be
records of the measures
taken.
4.15.6 Loading and unloading areas shall have equipment in place to protect
transported products from external influences.

4.15.7 Where a company hires a third-party transport service provider, all the
requirements specified within section 4.15 shall be clearly defined in the
respective contract or the service provider shall be subject to IFS Logistics
requirements.

4.15.8 Security of transport vehicles shall be appropriately maintained.

4.16 Maintenance and repair
4.16.1 An adequate system of maintenance shall be in place, maintained and
documented, covering all critical equipment (incl. transport) for compliance with
product requirements. This applies both for internal and external maintenance
activities.
4.16.2 Product requirements and prevention of contamination shall be ensured during
and after maintenance and repair work. Records of maintenance and repair
work and of corrective actions taken shall
be kept.
4.16.3 All materials used for maintenance and repair shall be fit for the
intended use.
4.16.4 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.
4.16.5 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.
4.16.6 Where a company hires a third-party maintenance and repair service provider,
all the company specified requirements regarding material and equipment shall
be clearly defined, documented and maintained.

4.17 Equipment
4.17.1 Equipment shall be suitably designed and specified for the intended use. Before
commissioning, it shall be verified that the product requirements are complied
with.
4.17.2 For all equipment and tools with direct food contact, certificates of conformity
shall exist which confirm compliance with current legal requirements. In case no
specific legal requirements are applicable, evidence shall be available to
demonstrate that all equipment and tools are suitable for use. This applies for all
equipment and tools in direct contact with raw materials, semi- processed and
finished products.

4.17.3 Equipment shall be designed and located so that cleaning and

maintenance operations can be effectively performed.
4.17.4 The company shall ensure that all product equipment is in good condition
without any negative influence on food safety.
4.17.5 The company shall ensure that in the event of changes to processing methods
and equipment, process characteristics are reviewed in order to assure that
product requirements are
complied with.
4.18 Traceability (including GMOs and allergens)
4.18.1 KO N° 7: A traceability system shall be in place which enables the identification
KO 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 receiving processing
and distribution records. Traceability shall be ensured and documented until
delivery to the customer.

4.18.2 Downstream traceability records (from production sites to the customers) shall
be available. The timeframe for producing these records for review shall be
compliant with customer’s requirements.

4.18.4 The traceability system shall be tested on a periodic basis - at least annually
and each time traceability system changes. The test shall verify upstream and
downstream traceability (from delivered products to raw materials, and vice
versa), including quantity checking. Test results shall be recorded.
New

4.18.3 Traceability shall be in place to identify the relationship between

batches of final products and their labels.
4.18.5 Traceability shall be ensured at all stages, including work in progress, post
treatment and rework.
4.18.6 Labelling of semi-finished or finished product lots shall be made at the time
when the goods are directly packed to ensure a clear traceability of goods.
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
batch.
4.18.7 If required by customer, identified samples representative for the manufacturing
lot shall be stored appropriately and kept until expiration of the “Use by” or “Best
before date” of
the finished product and if necessary for a determined period beyond this date.
4.19 Genetically modified organisms (GMOs)
4.19.1 For products being delivered to customers and / or countries with GMO
requirements, 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).
4.19.2 Raw material specifications and delivery documents identifying products
consisting of, being made from, or containing GMOs shall be available. The
assurances concerning the GMO status of the raw materials shall be agreed by
contract with the supplier or the relevant technical documents shall specify the
GMO status. 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.

4.19.3 There shall be adequate procedures to ensure that where products consisting of
or containing GMOs are manufactured, contamination of non-GMO products is
avoided. Adequate control measures shall be in place to avoid GMO cross
contamination.
The effectiveness of these procedures shall be monitored by
testing.
4.19.4 Finished products containing GMOs or labelled as not containing GMOs shall be
declared in accordance with current legal requirements. Delivery documents
shall include the corresponding
reference to GMOs.
4.19.5 Customer requirements concerning the GMO status of products
shall be clearly implemented by the company.
4.20 Allergens and specific conditions of production
4.20.1 Raw material specifications identifying allergens requiring declaration that are
relevant to the country of sale of the finished product 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.

4.20.2 Based on hazard analysis and assessment of associated risk, control

measures shall be in place from receipt to dispatch, to ensure that cross
contamination of products by allergens is minimised. Control measures
shall be verified.

4.20.3 Finished products containing allergens requiring declaration shall be declared in

accordance with current legal requirements. For the adventitious or
unintentional presence, the labelling of legally declared allergens and traces
shall be based on hazard analysis and assessment of associated risks.

4.21 Food Fraud

New

4.21.1 A documented food fraud vulnerability assessment shall be undertaken on all

raw materials, ingredients, packaging and outsourced processes, to determine
the risk of fraudulent activity in relation to substitution, mislabelling, adulteration
or counterfeiting. The criteria considered within the vulnerability assessment
shall be defined.
4.21.2 A documented food fraud mitigation plan shall be developed, with reference to
the vulnerability assessment, and implemented to control any identified risk. The
methods of control and monitoring shall be defined and implemented.
4.21.3 In the event of increased risk, food fraud vulnerability assessment shall be
reviewed.
Otherwise all vulnerability assessments shall be reviewed at least annually.
Control and monitoring requirements of the food fraud mitigation
plan shall be reviewed and amended when applicable.
5 Measurements, Analysis, Improvements
5.1 Internal audits
5.1.1 KO N° 8: Effective internal audits shall be conducted according to a defined
KO agreed audit program and shall cover at least all requirements of the IFS
Standard. Scope and frequency of internal audits shall be determined by hazard
analysis and assessment of associated risks. This is also applicable for off site
storage locations owned or rented by the company.

5.1.2 Internal audits of activities which are critical to food safety and product
specifications shall be carried out at least once a year.
5.1.3 The auditors shall be competent and independent from the audited
department.
5.1.4 Audit results shall be communicated to the senior management and 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.

5.1.5 It shall be documented how and when the corrective actions

resulting from the internal audits shall be verified.
5.2 Site Factory Inspections
5.2.1 Factory inspections shall be planned and carried out (e.g. product control,
hygiene, foreign material hazards, personnel hygiene and housekeeping). The
frequency of inspections in every area (including outdoor areas) and every
single activity shall be based on hazard analysis and assessment of associated
risks and on the history of previous experience.

5.3 Process validation and control

5.3.1 The criteria for process validation and control shall be clearly defined.

5.3.2 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.
5.3.3 All rework operations shall be validated, monitored and documented. These
operations shall not affect the product requirements.
5.3.4 There shall be appropriate procedures for prompt notification, recording and
monitoring of equipment malfunction and process deviations.
5.3.5 Process validation shall be performed using the collected data that is relevant
for product safety and the processes. If substantial modifications occur, a
revalidation shall be carried out.
5.4 Calibration, adjustment and checking of measuring and monitoring
devices
5.4.1 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.

5.4.2 All measuring devices shall be checked, adjusted and calibrated, under a
monitoring system, at specified intervals and in accordance with defined
recognised standard/ methods. The results of the checks, adjustments and
calibrations shall be documented. Where necessary, corrective actions on
devices and, if necessary, on process and products shall be carried out.
5.4.3 All measuring devices shall be used exclusively for their defined purpose.
Where the results of measurements indicate a malfunction, the device in
question shall be immediately repaired or replaced.

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).
5.5 Quantity checking (quantity control/ filling quantities)
5.5.1 The frequency and methodology of quantity checking shall be determined so
that the legal requirements and customer specifications, or if appropriate,
guidelines for nominal quantity are met.
5.5.2 A procedure shall exist to define compliance criteria for lot quantity checking.
This procedure shall also, among others, take into consideration the tare, the
density and other critical attributes.
5.5.3 Checks shall be implemented and recorded, according to a sampling plan which
ensures a proper representation of the manufacturing lot.

5.5.4 Results of these checks shall be compliant with defined criteria for
all products ready to be delivered.
5.5.5 For purchased, already pre-packed products from third parties, there shall be
evidence about the compliance with the legal
requirements for nominal quantity.
5.5.6 If applicable, all equipment used for final checking shall be legally
approved.
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.

5.6.2 Analyses, which are relevant for food safety, shall preferably be performed by
laboratories having appropriate accredited programs/ methods (ISO 17025). If
the analyses are performed by a factory internal or a laboratory not having
appropriate accredited programs/ methods, the results shall be verified on a
regular basis by laboratories accredited on these programs/ methods (ISO
17025).

5.6.3 Procedures shall exist which ensure 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.
5.6.4 A test plan shall be drawn up for internal and external analysis, based on hazard
analysis and assessment of associated risks, 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.
5.6.5 Results of analysis shall be evaluated promptly. Appropriate corrective
measures shall be introduced for any unsatisfactory results. The analytical
results shall be reviewed regularly in order to identify trends. Trends indicating
potential unsatisfactory results shall be taken into consideration.
5.6.6 Where internal analysis is undertaken, qualified and trained personnel shall be
in place, as well as appropriate equipment and premises.

5.6.7 For verification of finished product quality, internal organoleptic tests shall be
carried out regularly. These tests shall be in accordance with specifications and
related to the impact on respective parameters of product characteristic. The
results of these tests shall be documented.
5.6.8 Based on hazard analysis, assessment of associated risks and on any internal
or external information on product risks which may have an impact on food
safety and/or quality (incl. adulteration and fraud), the company shall update its
control plan and/or take any appropriate measure to control impact on finished
products.
5.7 Product quarantine (blocking/hold) and product release
5.7.1 A procedure shall be in place, based on hazard analysis and assessment of
associated risks, for the quarantine (blocking/hold) and release of all raw
materials, semi-processed and finished products 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
5.8.1 A system shall be in place for the management of product complaints.

5.8.2 All complaints shall be assessed by competent staff. Where it is justified

appropriate actions shall be taken immediately, if necessary.
5.8.3 Complaints shall be analysed with a view to implementing preventive actions
which avoid the recurrence of the non- conformity.
5.8.4 The results of complaint data analysis shall be made available to the relevant
responsible persons and to the senior management.
5.9 Management of incidents, product withdrawal, product recall

5.9.1 A documented procedure shall be defined for management of incidents and of

potential emergency situations that impact food safety, legality and quality. This
procedure shall be 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 availability, customer information, and a
communication plan, including information to consumers.

5.9.2 KO N° 9: There shall be an effective procedure for the withdrawal and recall of
all products, which ensures that involved customers are informed, as soon as
possible. This procedure shall include a clear assignment of responsibilities.

5.9.3 Updated emergency contact details (such as names and phone numbers of
suppliers, customers and competent authorities) shall be available. A person of
the company, who has the authority to initiate the incident management
process, shall be permanently available.
5.9.4 The feasibility, effectiveness and timeliness of implementation of the withdrawal
procedure shall be subject to regular internal testing, based on hazard analysis
and assessment of associated risks 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-conformities and 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
- hazard analysis and assessment of associated risks
- identification (e.g. labelling)
- decision about the further use (e.g. release, rework/ post treatment, blocking,
quarantine, rejection/ disposal).
5.10.2 The responsibilities for the management of non-conforming products shall be
clearly identified. The procedure for the management of non-conforming
products shall be understood by
all relevant employees.
5.10.3 Where non-conformities are present, immediate corrections shall be taken to
ensure that product requirements are complied with.

5.10.4 Out of specification, final packaged products or packaging materials, both

related to private labels, shall not be placed in the market under the label
concerned. Exceptions shall be agreed in
writing with the contract partners.
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.
5.11.2 KO N° 10: Corrective actions shall be clearly formulated, documented and
KO undertaken, as soon as possible to avoid 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.
6 Food defense and external inspections
6.1 Defense assessment
6.1.1 Responsibilities for food defense shall be clearly defined. Those responsible
shall be key staff or shall have access to the top management team. Sufficient
knowledge in this area shall be
demonstrated.
6.1.2 A food defense hazard analysis and assessment of associated risks shall have
been performed and documented. Based on this assessment, and based on the
legal requirements, areas critical to security shall be identified.
Food defense hazard analysis and assessment of associated risks shall be
conducted annually or upon changes that affect food integrity.
An appropriate alert system shall be defined and periodically tested for
effectiveness.

New

6.4.1 A documented procedure shall exist for managing external inspections and
regulatory visits. Relevant personnel shall be
trained to execute the procedure.
6.1.3 If legislation makes registration or onsite inspections necessary,
evidence shall be provided.
6.2 Site Security
6.2.1 Based on a hazard analysis and assessment of associated risks, identified
areas critical to security shall be adequately protected to prevent unauthorized
access.
6.2.2 Access
Procedurespoints shall
shall bebe
in controlled.
place to prevent tampering and/or allow
identification of signs of tampering.
6.3 Personnel & Visitor Security
6.3.1 Visitor policy shall contain aspects of food defense plan. Delivery and loading
staff in contact with the product shall be identified and shall respect the access
rules of the company. Visitors and external service providers shall be identified
in areas with product storage and shall be registered at the time of access. They
should be informed about the site policies and their access controlled
accordingly.
6.3.2 All employees shall be trained in food defense with respect to the product
requirements and the training needs of the employees or when significant
program changes occur. The training sessions shall be documented.
Employee hiring and employment termination practices shall
consider security aspects as permitted by law.
6.4 External Inspections
 IFS Food v7 checklist

V7 Requirements v7 Gereksinimler v7
chapter

1 Governance and commitment Yönetim ve taahhüt

1.1 Policy Politika
1.1.1 The senior management shall develop, implement Üst yönetim, asgari olarak aşağıdakileri içeren
and maintain a corporate policy, which shall include, bir kurumsal politika geliştirir, uygular ve
at a minimum : sürdürür:
- food safety and product quality -gıda güvenliği ve ürün kalitesi
- customer focus -müşteri odaklılık
-food safety culture. -gıda güvenliği kültürü
This corporate policy shall be communicated to all Bu kurumsal politika tüm çalışanlara iletilecek
employees and shall be broken down into specific ve ilgili departmanlar için belirli hedeflere
objectives for the relevant departments. bölünecektir.

1.1.2 All relevant information related to food safety, product Gıda güvenliği, ürün kalitesi ve orijinalliği ile ilgili
quality and authenticity shall be communicated tüm ilgili bilgiler, etkin ve zamanında ilgili
effectively and in a timely manner to the relevant personele iletilecektir.
personnel.

1.2 Corporate structure Kurumsal yapı

1.2.1 KO n°1: The senior management shall ensure that KO n ° 1: Üst yönetim, çalışanların gıda
KO employees are aware of their responsibilities güvenliği ve ürün kalitesiyle ilgili
related to food safety and product quality and that sorumluluklarının bilincinde olmalarını ve
mechanisms are in place to monitor the faaliyetlerinin etkinliğini izlemek için
effectiveness of their operation. Such mekanizmaların yürürlükte olmasını
mechanisms shall be clearly identified and sağlayacaktır. Bu tür mekanizmalar açıkça
documented. tanımlanmalı ve belgelenmelidir.

1.2.2 The senior management shall provide sufficient and Üst yönetim, ürün ve süreç gereksinimlerini
relevant resources to meet the product and process karşılamak için yeterli ve ilgili kaynakları
requirements. sağlayacaktır.

1.2.3 The department responsible for food safety and Gıda güvenliği ve kalite yönetiminden sorumlu
quality management shall have a direct reporting departman, üst yönetimle doğrudan bir
relationship to the senior management. An raporlama ilişkisine sahip olacaktır. Şirketin
organisational chart shall be available, showing the yapısını gösteren bir organizasyon şeması
structure of the company. mevcut olacaktır.

1.2.4 The senior management shall ensure that all Üst yönetim, tüm süreçlerin (dokümante edilmiş
processes (documented and undocumented) are ve dokümante edilmemiş) ilgili personel
known by the relevant personnel and are applied tarafından bilinmesini ve tutarlı bir şekilde
consistently. uygulanmasını sağlayacaktır.
1.2.5 The senior management shall have a system in place Üst yönetim, şirketin tüm ilgili mevzuat, bilimsel
to ensure that the company is kept informed of all ve teknik gelişmeler, endüstri uygulama
relevant legislation, scientific and technical kuralları, gıda güvenliği ve ürün kalitesi
developments, industry codes of practice, food safety konularından haberdar edilmesini ve gıdayı
and product quality issues, and that they are aware of etkileyebilecek savunma ve gıda dolandırıcılığı
factors that can influence food defence and food fraud riskleri faktörlerinden haberdar olmasını
risks. sağlayacak bir sisteme sahip olacaktır.

1.2.6 The senior management shall ensure that the Üst yönetim, şirketin sertifikasyon
certification body is informed of any changes that gerekliliklerine uyma kabiliyetini etkileyebilecek
may affect the company’s ability to conform to the herhangi bir değişiklikten Belgelendirme
certification requirements. This shall include, kuruluşunun bilgilendirilmesini sağlayacaktır.
at a minimum: Bu, asgari olarak şunları içerecektir:
• any legal entity name change • herhangi bir tüzel kişilik adı değişikliği
• any production site location change. For the • herhangi bir üretim yeri konumu değişikliği.
following specific situations: Aşağıdaki özel durumlar için:
• any product recall • herhangi bir ürün geri çağırma
• any product recall and / or withdrawal by official • gıda güvenliği ve / veya gıda sahtekarlığı
order for food safety and / or food fraud nedenleriyle herhangi bir ürünün geri çağrılması
reasons ve / veya resmi siparişle geri çekilmesi
• any visit from health authorities which results in • Sağlık otoritelerinin yetkililer tarafından verilen
notifications and / or penalties issued by bildirim ve / veya cezalarla sonuçlanan
authorities herhangi bir ziyareti, belgelendirme kuruluşuna
the certification body shall be informed within three (3) üç (3) iş günü içinde bildirilecektir.
working days.

1.3 Customer focus Müşteri odaklı

1.3.1 A process shall be in place to identify fundamental Müşterilerin temel ihtiyaç ve beklentilerini
needs and expectations of customers. The feedback belirlemek için bir süreç yürürlükte olacaktır. Bu
from this process shall be used as input for the süreçten elde edilen geri bildirimler, şirketin
company's continuous improvement. sürekli iyileştirilmesi için girdi olarak
kullanılacaktır.
1.4 Management review Yönetim Gözden Geçirme
1.4.1 The senior management shall ensure that the food Üst yönetim, gıda güvenliği ve kalite yönetim
safety and quality management system is reviewed at sisteminin en az yılda bir kez veya önemli
least annually, or more frequently if significant değişiklikler meydana gelirse daha sık olarak
changes occur. gözden geçirilmesini sağlayacaktır.
Such reviews shall include, at a minimum: Bu tür incelemeler asgari olarak şunları
- a review of objectives and policies including içerecektir:
elements of food safety culture - gıda güvenliği kültürünün unsurları dahil olmak
- results of audits and site inspections üzere hedeflerin ve politikaların gözden
- positive and negative customer feedback geçirilmesi
- process compliance - denetimlerin ve saha incelemelerinin sonuçları
- authenticity and conformity issues - olumlu ve olumsuz müşteri geri bildirimi
- status of corrections and corrective actions - süreç uyumu
- notifications from authorities. - özgünlük ve uygunluk sorunları
- düzeltmelerin ve düzeltici faaliyetlerin durumu
- yetkililerden gelen bildirimler.
1.4.2 Actions from the management review shall be clearly Yönetimin gözden geçirmesinden kaynaklanan
aimed at supporting improvement. eylemler, açıkça iyileştirmeyi desteklemeyi
The management review shall assess follow-up amaçlamalıdır.
actions from previous management reviews and any Yönetim incelemesi, önceki yönetim
change that could affect the food safety and quality incelemelerinden gelen takip eylemlerini ve
management system. The management review shall gıda güvenliği ve kalite yönetim sistemini
be fully documented. etkileyebilecek her türlü değişikliği
değerlendirecektir. Yönetim gözden geçirmesi
tam olarak belgelendirilecektir.

1.4.3 The senior management shall identify and regularly Üst yönetim, ürün gereksinimlerine uymak için
review (e.g. by internal audits or on-site verification) gereken altyapıyı ve çalışma ortamını
the infrastructure and work environment needed to belirlemeli ve düzenli olarak gözden geçirmelidir
conform to product requirements. This shall include, (örneğin, iç denetimler veya yerinde doğrulama
at a minimum : yoluyla). Bu, asgari olarak şunları içerecektir:
- buildings - binalar
- supply systems - besleme sistemleri
- machines and equipment - makineler ve ekipman
- transport - Ulaşım
- staff facilities - personel tesisleri
- environmental conditions - çevre koşulları
- hygienic conditions - hijyenik koşullar
- workplace design - işyeri tasarımı
- external influences (e.g. noise, vibration). - dış etkiler (örn. gürültü, titreşim).
The results of the review shall be considered, with İncelemenin sonuçları, riskler dikkate alınarak
due consideration to risks, for investment planning. yatırım planlaması için dikkate alınacaktır.

2 Food safety and quality management system Gıda güvenliği ve kalite yönetim sistemi
2.1 Quality management Kalite Yönetimi
2.1.1 Document management Doküman yönetimi
2.1.1.1 The food safety and quality management system shall Gıda güvenliği ve kalite yönetim sistemi
be documented and implemented, and shall be kept in dokümante edilecek ve uygulanacak ve tek bir
one location (food safety and quality manual or yerde tutulacaktır (gıda güvenliği ve kalite el
electronic documented system). kitabı veya elektronik dokümante edilmiş
sistem).
2.1.1.2 All documents shall be clearly legible, unambiguous Tüm belgeler açıkça okunabilir, net ve kapsamlı
and comprehensive. They shall be available to the olacaktır. İlgili personele her zaman ulaşılabilir
relevant personnel at all times. olacaktır.
2.1.1.3 A documented procedure shall exist for the control of Dokümanların ve değişikliklerinin kontrolü için
documents and their amendments. All documents dokümante edilmiş bir prosedür mevcut
which are necessary for compliance with the product olmalıdır. Ürün şartlarına uygunluk için gerekli
requirements shall be available in their latest version. olan tüm belgeler en son sürümlerinde mevcut
The reason for any amendments to documents, olacaktır. Ürün gereksinimleri açısından kritik
critical to the product requirements, shall be recorded. olan belgelerde yapılan herhangi bir değişikliğin
nedeni kaydedilecektir.

2.1.2 Records and documented information Kayıtlar ve dokümante edilmiş bilgiler

2.1.2.1 Records and documented information shall be legible Kayıtlar ve dokümante edilmiş bilgiler okunaklı
and genuine. They shall be maintained in a way that ve gerçek olacaktır. Sonraki revizyon veya
subsequent revision or amendment is prohibited. If değişikliğin yasak olduğu bir şekilde muhafaza
records are documented electronically, a system edilecektir. Kayıtlar elektronik olarak
shall be in place to ensure that only authorised belgeleniyorsa, yalnızca yetkili personelin bu
personnel have access to create or amend those kayıtları oluşturmak veya değiştirmek için
records (e.g. password protection). erişime sahip olmasını sağlamak için bir sistem
yürürlükte olacaktır (örneğin parola koruması).

2.1.2.2 All records and documented information shall be kept Tüm kayıtlar ve dokümante edilmiş bilgiler,
in accordance with legal and customer requirements. yasal ve müşteri gerekliliklerine uygun olarak
If no such requirements exist, records and saklanacaktır. Böyle bir gereklilik yoksa, kayıtlar
documented information shall be kept for a minimum ve dokümante edilmiş bilgiler, belirtilen raf
of one year after the specified shelf life. For products ömründen sonra en az bir yıl süreyle
which have no shelf life, the duration of record and saklanacaktır. Raf ömrü olmayan ürünler için
documented information keeping shall be justified and kayıt ve dokümante edilmiş bilgi saklama süresi
this justification shall be documented. gerekçelendirilir ve bu gerekçelendirme yapılır.

2.1.2.3 Records and documented information shall be Kayıtlar ve dokümante edilmiş bilgiler güvenli
securely stored bir şekilde saklanmalı ve kolayca erişilebilir
and easily accessible. olmalıdır.
2.2 Food safety Management Gıda güvenliği yönetimi
2.2.1 HACCP Plan HACCP Planı
2.2.1.1 The basis of the company’s food safety management Şirketin gıda güvenliği yönetim sisteminin
system shall be a fully implemented, systematic and temeli, Codex Alimentarius ilkelerini ve üretim
comprehensive HACCP based plan, following the ve varış ülkelerinin bu ilkelerin ötesine
Codex Alimentarius principles and any legal geçebilecek tüm yasal gerekliliklerini izleyen,
requirements of the production and destination tam olarak uygulanan, sistematik ve kapsamlı
countries which may go beyond such principles. The bir HACCP tabanlı plan olacaktır. HACCP planı
HACCP plan shall be specific and implemented at the spesifik olmalı ve üretim yerinde
production site. uygulanmalıdır.
2.2.1.2 The HACCP plan shall cover all raw materials, HACCP planı, ürün geliştirme dahil olmak üzere
packaging materials, products or product groups as tüm hammaddeleri, ambalaj malzemelerini,
well as every process from incoming goods up to ürünleri veya ürün gruplarını ve ayrıca gelen
dispatch of finished products, including product mallardan bitmiş ürünlerin sevkiyatına kadar her
development. süreci kapsayacaktır.
2.2.1.3 The company shall ensure that the HACCP plan is Şirket, HACCP planının, ticari ve endüstri
based upon scientific literature, or expert advice dernekleri, bağımsız uzmanlar ve düzenleyici
obtained from other sources, which may include: trade otoriteler dahil olabilecek diğer kaynaklardan
and industry associations, independent experts and elde edilen bilimsel literatüre veya uzman
regulatory authorities. tavsiyesine dayandığından emin olacaktır.
This information shall be maintained in line with any Bu bilgiler, herhangi bir yeni teknik süreç
new technical process development. geliştirmesine uygun olarak muhafaza
edilecektir.
2.2.1.4 The company shall ensure that in the event of Şirket, hammaddelerde, ambalaj
changes to raw materials, packaging materials, malzemelerinde, işleme yöntemlerinde,
processing methods, infrastructure and/or equipment, altyapıda ve / veya ekipmanda değişiklik olması
the HACCP plan is reviewed to assure that product durumunda, ürün güvenliği gerekliliklerine
safety requirements are complied with. uyulduğundan emin olmak için HACCP planının
gözden geçirilmesini sağlayacaktır.

2.2.2 HACCP team HACCP ekibi

2.2.2.1 Assemble HACCP Team: HACCP Ekibini Birleştirin:
The HACCP team shall have the appropriate specific HACCP ekibi, uygun spesifik bilgi ve uzmanlığa
knowledge and expertise and be a multidisciplinary sahip olacak ve operasyonel personeli içeren
team which includes operational staff. çok disiplinli bir ekip olacaktır.
2.2.2.2 Those responsible for the development and HACCP planının geliştirilmesinden ve
maintenance of the HACCP plan shall have an sürdürülmesinden sorumlu olanlar, dahili bir
internal team leader and shall have received ekip liderine sahip olacak ve HACCP ilkelerinin
adequate training in the application of the HACCP uygulanması konusunda yeterli eğitim ve ürün
principles and specific knowledge of the product and ve süreçler hakkında özel bilgi almış olacaktır.
processes.
2.2.3 HACCP analysis HACCP analizi
2.2.3.1 Describe product: Ürünü tanımlayın:
A full description of the product including all relevant Ürün güvenliği ile ilgili tüm bilgileri içeren tam bir
information on product safety shall exist, such as: ürün tanımı mevcut olacaktır, örneğin:
-composition -kompozisyon
-physical, organoleptic, chemical and microbiological -fiziksel, organoleptik, kimyasal ve
characteristics mikrobiyolojik özellikler
-legal requirements for the food safety of the product - ürünün gıda güvenliğine ilişkin yasal
-methods of treatment, packaging, durability (shelf gereklilikler
life) - tedavi yöntemleri, paketleme, dayanıklılık (raf
-conditions for storage, method of transport and ömrü)
distribution. - saklama koşulları, taşıma yöntemi ve dağıtım.
2.2.3.2 Identify intended use: Amaçlanan kullanımı tanımlayın:
The intended use of the product shall be described in Ürünün kullanım amacı, savunmasız tüketici
relation to the expected use of the product by the end grupları dikkate alınarak, ürünün son tüketici
consumer, taking vulnerable groups of consumers tarafından beklenen kullanımına göre
into account . açıklanacaktır.
2.2.3.3 Construct flow diagram: Akış şeması oluşturun:
A flow diagram shall exist for each product, or product Her ürün veya ürün grubu için ve süreçlerin ve
group, and for all variations of the processes and sub- alt süreçlerin (yeniden işleme ve yeniden işleme
processes (including rework and reprocessing). The dahil) tüm varyasyonları için bir akış şeması
flow diagram shall be dated, and after the bulunacaktır. Akış şemasına tarih atılacaktır ve
determination of control measures, clearly identify kontrol önlemlerinin belirlenmesinden sonra her
each CCP and other control measures. In the event of bir KKN ve diğer kontrol önlemlerini açıkça
any changes, the flow diagram shall be updated. belirtiniz. Herhangi bir değişiklik olması
durumunda, akış şeması güncellenecektir.

2.2.3.4 On-site confirmation of the flow diagram: Akış şemasının yerinde onayı: HACCP
Representatives of the HACCP team shall verify the ekibinin temsilcileri, tüm operasyon
flow diagram, by on-site verifications, at all operationaşamalarında ve vardiyalarda yerinde
stages and shifts. Where appropriate, amendments to doğrulamalar yaparak akış şemasını
the diagram shall be made. doğrulayacaktır. Uygun olduğu durumlarda,
diyagramda değişiklikler yapılacaktır.
2.2.3.5 Conduct a hazard analysis for each step: Her adım için bir tehlike analizi yapın:
A hazard analysis shall be conducted for all possible Olası ve makul olarak beklenen tüm fiziksel,
and reasonably expected physical, chemical kimyasal (radyolojik ve alerjenler dahil) ve
(including radiological and allergens) and biological biyolojik tehlikeler için bir tehlike analizi
hazards. The analysis shall also include hazards yapılacaktır. Analiz aynı zamanda gıda ile
linked to materials in contact with food, packaging temas halindeki malzemelerle bağlantılı
materials and hazards related to the work tehlikeleri, ambalaj malzemelerini ve çalışma
environment.. The hazard analysis shall consider the ortamına ilişkin tehlikeleri de içerecektir. Tehlike
likely occurrence of hazards and the severity of their analizi, tehlikelerin olası oluşumunu ve bunların
adverse health effects. Consideration shall be given to sağlık üzerindeki olumsuz etkilerinin ciddiyetini
the specific control measures that shall be applied to dikkate alacaktır. Her bir tehlikeyi kontrol etmek
control each hazard. için uygulanacak özel kontrol önlemleri dikkate
to control each hazard. alınacaktır.
her bir tehlikeyi kontrol etmek için.
2.2.3.6 Determine critical control points and other control Kritik kontrol noktalarını ve diğer kontrol
measures: önlemlerini belirleyin:
The determination of relevant CCPs and other control İlgili KKN'lerin ve diğer kontrol önlemlerinin
measures shall be facilitated by the application of a belirlenmesi, mantıksal gerekçeli bir yaklaşım
decision tree or other tool(s), which demonstrates a sergileyen bir karar ağacı veya diğer araç (lar)
logical reasoned approach. ın uygulanmasıyla kolaylaştırılacaktır.

2.2.3.7 Establish critical limits for each CCP: Her KKN için kritik limitler belirleyin:
For each CCP, the appropriate critical limits shall be Her KKN için uygun kritik limitler, bir prosesin
defined and validated to clearly identify when a ne zaman kontrolden çıktığını açıkça belirlemek
process is out of control. için tanımlanmalı ve doğrulanmalıdır.
2.2.3.8 Establish a monitoring system for each CCP Her KKN için bir izleme sistemi kurun
2.2.3.8.1 KO N° 2: Specific monitoring procedures in terms KO N ° 2: O KKN'deki herhangi bir kontrol
KO of method, frequency of measurement or kaybını tespit etmek için her bir KKN için
observation and recording of results, shall be yöntem, ölçüm sıklığı veya gözlem ve
established for each CCP to detect any loss of sonuçların kaydedilmesi açısından özel
control at that CCP. Each defined CCP shall be izleme prosedürleri oluşturulacaktır.
under control. Tanımlanan her bir CCP kontrol altında
Monitoring and control of each CCP shall be olacaktır.
demonstrated by records. Her KKN'nin izlenmesi ve kontrolü kayıtlarla
gösterilecektir.
2.2.3.8.2 Records of CCP monitoring shall be verified by a KKN izleme kayıtları, şirket içindeki sorumlu bir
responsible person within the company and kişi tarafından doğrulanacak ve ilgili bir süre
maintained for a relevant period. saklanacaktır.
2.2.3.8.3 The operative personnel in charge of the monitoring of KKN'lerin izlenmesinden ve diğer kontrol
CCPs and other control measures shall have received önlemlerinden sorumlu operasyon personeli
specific training/ instruction. özel eğitim / talimat almış olacaktır.
2.2.3.8.4 Control measures, other than CCPs, shall be KKN'ler dışındaki kontrol önlemleri, ölçülebilir
monitored, recorded and controlled by measurable or veya gözlemlenebilir kriterlerle izlenecek,
observable criteria. kaydedilecek ve kontrol edilecektir.
2.2.3.9 Establish corrective actions: Düzeltici eylemler oluşturun:
In the event that the monitoring indicates that a İzlemenin, KKN dışındaki belirli bir merkezi
particular CCP or control measure other than CCP is karşı tarafın veya kontrol önleminin kontrol
not under control, adequate corrective actions shall be altında olmadığını göstermesi durumunda,
taken and documented. Such corrective actions shall yeterli düzeltici önlemler alınacak ve
also take into account any action taken relating to belgelenecektir. Bu tür düzeltici eylemler, uygun
non-conforming products and identify the root cause olmayan ürünlerle ilgili olarak alınan tüm
for the loss of control of CCPs. eylemleri de dikkate alacak ve KKN'lerin
kontrolünün kaybedilmesinin temel nedenini
belirleyecektir.
2.2.3.10 Establish verification procedures: Doğrulama prosedürlerini oluşturun:
Procedures of verification shall be established to HACCP planının doğru çalıştığını teyit etmek
confirm that the HACCP plan is working correctly. için doğrulama prosedürleri oluşturulacaktır.
Verification of the HACCP plan shall be performed at HACCP planının doğrulanması en az yılda bir
least once a year. kez gerçekleştirilecektir.
Examples of verification activities include: Doğrulama faaliyetlerinin örnekleri şunları içerir:
- internal audits, - iç denetimler,
-analyses -analizler
-sampling -örnekleme
-deviations -sapmalar
-complaints -şikayetler
The results of this verification shall be incorporated Bu doğrulamanın sonuçları HACCP planına
into the HACCP plan. dahil edilecektir.

2.2.3.11 Establish documentation and record keeping Dokümantasyon ve kayıt tutma oluşturun
Documentation related to the HACCP plan shall be in HACCP planı ile ilgili dokümantasyon yürürlükte
place. Examples of documentation include: olacaktır. Belgeleme örnekleri şunları içerir:
-hazard analysis - tehlike analizi
-determination of CCPs and other control measures - KKN'lerin ve diğer kontrol önlemlerinin
-determination of critical limits belirlenmesi
-processes, procedures Examples of records include: - kritik limitlerin belirlenmesi
-outcome of CCPs and other control measures - süreçler, prosedürler, kayıt örnekleri şunları
monitoring activities içerir:
-observed deviations and implemented corrective - KKN'lerin çıktıları ve diğer kontrol önlemleri
actions. izleme faaliyetleri
- gözlemlenen sapmalar ve uygulanan düzeltici
eylemler.
3 Resource Management Kaynak yönetimi
3.1 Human resources İnsan kaynakları
3.1.1 All personnel performing work that affects product Ürün güvenliğini, kalitesini ve yasallığını
safety, quality and legality shall have the required etkileyen işleri yapan tüm personel, eğitim, iş
competence appropriate to their role as a result of deneyimi ve / veya eğitim sonucunda rollerine
education, work experience and/ or training. uygun gerekli yeterliliğe sahip olacaktır.
3.1.2 The responsibilities, competencies and job Gıda güvenliği ve ürün kalitesi üzerinde etkisi
descriptions for all job titles, with an impact on food olan tüm iş unvanları için sorumluluklar,
safety and product quality shall be clearly defined, yetkinlikler ve iş tanımları açıkça tanımlanmalı,
documented and in place. Assignment of key roles belgelenmeli ve yerinde olmalıdır. Kilit rollerin
shall be defined. atanması tanımlanacaktır.
Merged in 3.1.2 3.1.2'de birleştirildi
3.2 Personal hygiene Kişisel hijyen
3.2.1 Documented requirements relating to personal Kişisel hijyen ile ilgili dokümante edilmiş
hygiene shall be in place and shall include, at a gereklilikler yürürlükte olacak ve asgari olarak
minimum, the following areas: aşağıdaki alanları içerecektir:
- hair and beards - saç ve sakal
- protective clothing (including their conditions of use - koruyucu giysiler (personel tesislerindeki
in staff facilities) kullanım koşulları dahil)
- hand washing, disinfection and hygiene - el yıkama, dezenfeksiyon ve hijyen
- eating, drinking and smoking - yemek, içmek ve sigara içmek
- actions to be taken in case of cuts or skin abrasions - Kesik veya cilt sıyrıklarında alınacak önlemler
- fingernails, jewellery and personal belongings - tırnaklar, takılar ve kişisel eşyalar (ilaç dahil)
(including medicine) - Gıda güvenliğini etkileyen bulaşıcı
- notification of infectious diseases and conditions hastalıkların ve koşulların tıbbi bir tarama
impacting food safety via a medical screening prosedürü yoluyla bildirilmesi.
procedure. Gereklilikler, tehlike analizi ve ilgili risklerin
The requirements shall be based on hazard analysis değerlendirmesine dayanacaktır.
and assessment of associated risks.

3.2.2 KO N° 3: The requirements for personal hygiene KO N ° 3: Kişisel hijyen gereksinimleri,

KO shall be in place and applied by all relevant tüm ilgili personel, yükleniciler ve
personnel, contractors and visitors. ziyaretçiler tarafından yerleştirilir ve
uygulanır.
3.2.3 Compliance with personal hygiene requirements shall Kişisel hijyen gerekliliklerine uygunluk düzenli
be olarak kontrol edilmelidir.
3.2.4 checked
Visible regularly.
jewellery (including piercing) and watches Görünür mücevherler (piercing dahil) ve saatler
shall not be worn. Any exceptions shall have been takılmayacaktır. Herhangi bir istisna, tehlike
comprehensively evaluated by hazard analysis and analizi ve ilgili risklerin değerlendirilmesi ile
assessment of associated risks and shall be kapsamlı bir şekilde değerlendirilecek ve etkin
effectively managed. bir şekilde yönetilecektir.
3.2.5 Cuts and skin abrasions shall be covered with a Kesikler ve cilt sıyrıkları ürün renginden farklı
coloured plaster/bandage different from the product renkli bir sıva / bandaj ile kaplanacaktır. Uygun
colour. Where appropriate: olduğunda:
- plasters / bandages shall contain a metal strip - bantlar / bandajlar metal bir şerit içerecektir
- single use gloves shall be worn. - tek kullanımlık eldiven giyilecektir.
3.2.6 In work areas where wearing headgear and/or beard Başlık ve / veya sakallı örtü (örtü) takılması
snood (coverings) is required, the hair shall be gereken çalışma alanlarında, ürün
covered completely to prevent product contamination. kontaminasyonunu önlemek için saçlar
3.2.7 Clearly defined usage rules shall exist for work areas/ tamamen kapatılacaktır.
Eldiven giymenin gerekli olduğu çalışma
activities where it is required to wear gloves (coloured alanları / faaliyetleri için açıkça tanımlanmış
differently from the product colour). kullanım kuralları bulunmalıdır (ürün renginden
3.2.8 Suitable protective clothing shall be available and in farklı renkte).için uygun ve yeterli miktarda
Her çalışan
sufficient quantity for each employee. koruyucu giysi bulunacaktır.
3.2.9 All protective clothing shall be thoroughly and Tüm koruyucu giysiler, kurum içinde veya
regularly laundered in-house or by approved onaylı yükleniciler veya çalışanlar tarafından
contractors or by employees. This decision shall be iyice ve düzenli olarak yıkanacaktır. Bu karar,
justified by risk assessment. Defined requirements risk değerlendirmesi ile gerekçelendirilecektir.
shall ensure, at a minimum: Tanımlanan gereksinimler asgari olarak şunları
- sufficient segregation between dirty and clean sağlamalıdır:
clothing at all times - kirli ve temiz giysiler arasında her zaman
- defined laundering conditions on water temperature yeterli ayrım
and detergent dosage - su sıcaklığı ve deterjan dozajı ile ilgili
- avoidance of contamination until use. tanımlanmış yıkama koşulları
The effectiveness of the laundering shall be - kullanıma kadar kontaminasyondan kaçınma.
appropriately monitored. Yıkamanın etkinliği uygun şekilde izlenecektir.

3.2.10 In case of any health issue or infectious disease that Gıda güvenliğini etkileyebilecek herhangi bir
may have an impact on food safety, actions shall be sağlık sorunu veya bulaşıcı hastalık durumunda
taken in order to minimise contamination risks. bulaşma risklerini en aza indirmek için önlemler
alınacaktır.
3.3 Training and instruction Eğitim ve talimat
3.3.1 The company shall implement documented training Şirket, ürün ve süreç gereksinimleri ile
and/or instruction programs with respect to the çalışanların işlerine göre eğitim ihtiyaçları ile
product and process requirements and the training ilgili dokümante edilmiş eğitim ve / veya talimat
needs of the employees, based on their job, and shall programları uygulayacak ve şunları içerecektir:
include: - eğitim içerikleri
- training contents - eğitim sıklığı
- training frequency - çalışanın görevi
- employee’s task - diller
- languages - nitelikli eğitmen / öğretmen.
- qualified trainer/tutor.
3.3.2 The documented training and/or instruction shall apply Belgelenmiş eğitim ve / veya talimat, ilgili
to all personnel, including seasonal and temporary çalışma alanında çalışan mevsimlik ve geçici
workers and employees from external companies, işçiler ve harici şirketlerden çalışanlar dahil
employed in the respective work area. Upon olmak üzere tüm personel için geçerli olacaktır.
employment, and before commencing work, they shall İşe alındıktan sonra ve işe başlamadan önce,
be trained/instructed in accordance with the dokümante edilmiş eğitim / öğretim
documented training/instruction programs. programlarına uygun olarak eğitilecek / talimat
verilecektir.
3.3.3 Records of all training/instruction events shall be Tüm eğitim / öğretim etkinliklerinin kayıtları
available, mevcut olacaktır,
stating: belirten:
- list of participants (including their signature) - katılımcıların listesi (imzaları dahil)
- date - tarih
- duration - süre
- contents of training - eğitim içeriği
- name of trainer/tutor. - eğitmenin / öğretmenin adı.
A procedure or program shall be in place to prove the Eğitim ve / veya öğretim programlarının
effectiveness of the training and/or instruction etkinliğini kanıtlamak için bir prosedür veya
programs. program yürürlükte olacaktır.

3.3.4 The contents of training and/or instruction shall be Eğitimin ve / veya talimatın içeriği düzenli olarak
regularly reviewed and updated when necessary. gözden geçirilecek ve gerektiğinde
Special consideration shall be given, at a minimum, to güncellenecektir. Asgari olarak şu özel konulara
these specific issues: özel önem verilecektir:
- food safety - besin güvenliği
- food fraud - gıda sahteciliği
- product quality - ürün kalitesi
- food defence - gıda savunması
- food related legal requirements - gıdayla ilgili yasal gereklilikler
- product/process modifications - ürün / süreç değişiklikleri
- feedback from the previous documented - önceki belgelenmiş eğitim / öğretim
training/instruction programs. programlarından geri bildirim.

3.4 Staff Facilities Personel Tesisleri

3.4.1 The company shall provide suitable staff facilities, Firma, gıda güvenliği risklerini en aza indirmek
which shall be proportional in size, equipped for the için boyut olarak orantılı, personel sayısına göre
number of personnel, designed and controlled so to donatılmış, tasarlanmış ve kontrol edilen uygun
minimise food safety risks. Such facilities shall be kept personel tesisleri sağlayacaktır. Bu tür tesisler
in a clean and good condition. temiz ve iyi durumda tutulacaktır.
3.4.2 Product contamination risks by food and drink and/or Yiyecek, içecek ve / veya yabancı maddelerden
foreign materials shall be minimised. Consideration kaynaklanan ürün kontaminasyon riskleri en
shall be given to food and drink from vending aza indirilecektir. Otomatlardan, kantinden ve /
machines, canteen and/or brought to work by veya personel tarafından işe getirilen yiyecek
personnel. ve içeceklere önem verilecektir.
3.4.3 Changing rooms shall be located to allow direct Yiyecek ürünlerinin işlendiği alanlara doğrudan
access to the areas where food products are handled. erişim sağlamak için soyunma odaları
If this is not possible, preventive measures shall be in yerleştirilecektir. Bu mümkün değilse, ürün
place to minimise product contamination risks. Where kontaminasyonu risklerini en aza indirmek için
necessary, outdoor clothing and protective clothing önleyici tedbirler alınacaktır. Gerekirse, dış
shall be stored separately. giyim ve koruyucu giysiler ayrı ayrı
depolanacaktır.
3.4.4 Toilets shall neither have direct access nor pose Tuvaletlerin gıda ürünlerinin işlendiği bir alana
contamination risks to an area where food products ne doğrudan erişimi ne de kontaminasyon riski
are handled. Toilets shall be equipped with adequate oluşturması gerekir. Tuvaletler, yeterli el yıkama
hand washing facilities. Sanitary facilities shall have tesisleri ile donatılacaktır. Sıhhi tesisler yeterli
adequate natural or mechanical ventilation. doğal veya mekanik havalandırmaya sahip
Mechanical airflow from a contaminated area to a olacaktır. Kirlenmiş bir alandan temiz bir alana
clean area shall be avoided. mekanik hava akışı önlenecektir.

3.4.5 Hand hygiene facilities shall be provided and shall El hijyeni tesisleri sağlanacak ve asgari olarak
adress, at a minimum: aşağıdakileri ele alacaktır:
- adequate number of wash basins - yeterli sayıda lavabo
- suitably located at access points to and/or within - üretim alanlarına ve / veya üretim alanlarına
production areas erişim noktalarında uygun şekilde yerleştirilmiş
- sole use for cleaning hands only. - yalnızca elleri temizlemek için tek
The necessity of similar equipment in further areas kullanımlıktır.
(e.g. packing area) shall be based on hazard analysis Diğer alanlarda (örneğin paketleme alanı)
and assessment of associated risks. benzer ekipmanın gerekliliği, tehlike analizine
ve ilgili risklerin değerlendirilmesine
3.4.6 Hand hygiene facilities shall provide: dayanacaktır.
El hijyeni tesisleri şunları sağlayacaktır:
- running potable water at an appropriate temperature - içme suyunun uygun bir sıcaklıkta
- appropriate cleaning and disinfection equipment çalıştırılması
- appropriate means for hand drying. - uygun temizlik ve dezenfeksiyon ekipmanı
- el kurutma için uygun araçlar.
3.4.7 Where the processes require a higher standard of Proseslerin daha yüksek bir hijyen standardı
hygiene, the hand washing equipment shall provide, gerektirdiği durumlarda, el yıkama ekipmanı
in addition: ayrıca şunları sağlayacaktır:
- hand contact-free fittings - el temassız bağlantı parçaları
- hand disinfection - el dezenfeksiyonu
- waste container with hand contact-free opening. - elle temassız açılan çöp konteyneri.

3.4.8 Based on hazard analysis and assessment of Tehlike analizi ve ilgili risklerin
associated risks, a program shall be in place to değerlendirmesine dayalı olarak, el hijyeninin
control effectiveness of hand hygiene. etkinliğini kontrol etmek için bir program
3.4.9 Where it is justified by risk assessment, cleaning and yürürlükte olacaktır. ile gerekçelendirildiği
Risk değerlendirmesi
disinfection facilities shall be available and used for durumlarda, temizleme ve dezenfeksiyon
boots, tesisleri mevcut olacak ve botlar, ayakkabılar ve
shoes and further protective clothing. diğer koruyucu giysiler için kullanılacaktır.
4 Operational processes Operasyonel süreçler
4.1 Contract Agreement Sözleşme Anlaşması
4.1.1 All requirements related to food safety Müşterilerle tanımlanmış anlaşma çerçevesinde
and product quality, within the defined agreement gıda güvenliği ve ürün kalitesiyle ilgili tüm
with customers, and any revision of these gereksinimler ve bu maddelerde yapılan
clauses, shall be communicated to and herhangi bir revizyon, her bir ilgili departmana
iletilecek ve uygulanacaktır.
implemented by each relevant department.

4.1.2 In accordance with customer requirements, the senior Müşteri gereksinimlerine uygun olarak, üst
management shall inform their affected customers, as yönetim, yetkili makamlar tarafından belirlenen
soon as possible, of any issue related to product uygunsuzluklar da dahil olmak üzere, ürün
safety or legality, including non-conformity/ies güvenliği veya yasallığı ile ilgili herhangi bir
identified by competent authorities. sorundan etkilenen müşterilerini mümkün olan
en kısa sürede bilgilendirecektir.

4.2 Specification and Formulas Şartname ve Formüller

4.2.1 Specifications Teknik Özellikler
4.2.1.1 Specifications shall be available and in place for all Tüm bitmiş ürünler için spesifikasyonlar mevcut
finished products. They shall be up to date, ve yerinde olacaktır. Güncel, açık ve yasal ve
unambiguous and in compliance with legal and müşteri gereksinimlerine uygun olmalıdır.
customer requirements.
4.2.1.2 A procedure to control the creation, approval and Spesifikasyonların oluşturulması, onaylanması
amendment of specifications shall be in place and ve değiştirilmesini kontrol etmek için bir
shall include, where required, the acceptance of the prosedür yürürlükte olacak ve gerektiğinde
customer(s). Where required by customers, product müşteri (ler) in kabulünü içerecektir. Müşteriler
specifications shall be formally agreed. This tarafından talep edildiğinde, ürün özellikleri
procedure shall include the update of finished product resmi olarak kabul edilecektir. Bu prosedür,
specification in case of any modification related to: aşağıdakilerle ilgili herhangi bir değişiklik olması
- raw materials durumunda bitmiş ürün spesifikasyonunun
- formulas/recipes güncellenmesini içerecektir:
- processes which impact the finished products - İşlenmemiş içerikler
- packaging materials which impact the finished - formüller / reçeteler
products. - bitmiş ürünleri etkileyen süreçler
- bitmiş ürünleri etkileyen ambalaj malzemeleri.

4.2.1.3 KO N° 4: Specifications shall be available and in KO N ° 4: Spesifikasyonlar mevcut ve tüm

KO place for all raw materials (ingredients, additives, hammaddeler (bileşenler, katkı maddeleri,
packaging materials, rework). Specifications shall ambalaj malzemeleri, yeniden işleme) için
be up to date, unambiguous and be in compliance mevcut olacaktır. Spesifikasyonlar güncel,
with legal requirements and, if existing, with net olmalı ve yasal gerekliliklere ve varsa
customer requirements. müşteri gerekliliklerine uygun olacaktır.

4.2.1.4 Specifications and/or their contents shall be available Spesifikasyonlar ve / veya içerikleri, tüm ilgili
on site for all relevant personnel. personel için yerinde bulunacaktır.
4.2.1.5 Where customers specifically require that products Müşterilerin, ürünlerin belirli maddelerden veya
are “free from” certain substances or ingredients (e.g. bileşenlerden (ör. Glüten, domuz eti vb.)
gluten, pork, etc.), or that certain methods of "Arınmış" olmasını veya belirli işlem veya üretim
treatment or production are excluded (e.g. GMOs), yöntemlerinin hariç tutulmasını (ör. GDO'lar)
verifiable procedures shall be in place. özellikle talep ettiği durumlarda, doğrulanabilir
prosedürler uygulanacaktır.

4.2.2 Formulas/Recipes Formüller / Reçeteler

4.2.2.1 KO N° 5: Where there are customer agreements KO N ° 5: Aşağıdakilerle ilgili müşteri
KO related to: sözleşmelerinin olduğu yerler:
-product recipe (including raw materials -ürün tarifi (hammadde özellikleri dahil)
characteristics) -işlem
-process -teknolojik gereksinimler
-technological requirements -paketleme
-packaging etiketleme
-labelling bunlara uyulacaktır.
these shall be complied with.

4.3 Product development/ Product modification/ Ürün geliştirme / Ürün modifikasyonu /

Modification of production processes Üretim süreçlerinin modifikasyonu
4.3.1 For each new development or modification of Ürünlerin her yeni geliştirilmesi veya
products, a hazard analysis and assessment of değiştirilmesi için, bir tehlike analizi ve ilgili
associated risks shall be conducted. risklerin değerlendirilmesi yapılacaktır.
4.3.2 The product development/ modification process shall Ürün geliştirme / değiştirme süreci, ürün
result in specifications about formulation, packaging şartlarının yerine getirilmesi ile ilgili
requirements, manufacturing processes and process formülasyon, ambalaj gereksinimleri, üretim
parameters related to the fulfilment of product süreçleri ve süreç parametreleri ile ilgili
requirements. This includes factory trials and product spesifikasyonlarla sonuçlanacaktır. Buna
testing. fabrika denemeleri ve ürün testleri dahildir.
The progress and results of product Ürün geliştirme / modifikasyonunun ilerlemesi
development/modification shall be recorded. ve sonuçları kaydedilecektir.

4.3.3 Shelf-life tests or adequate validation through Mikrobiyolojik, kimyasal ve organoleptik

microbiological, chemical and organoleptic evaluation, değerlendirme yoluyla raf ömrü testleri veya
shall be carried out and consideration shall be given yeterli doğrulama yapılmalı ve ürün
to product formulation, packaging, manufacturing and formülasyonu, ambalajı, imalatı ve beyan edilen
declared conditions. koşullar dikkate alınmalıdır.
In accordance with this evaluation, the shelf-life shall Bu değerlendirmeye göre raf ömrü
be established. belirlenecektir.
4.3.4 A procedure shall be in place to ensure that labelling Etiketlemenin varış ülkesindeki / ülkelerdeki
complies with current legislation of the destination mevcut mevzuata ve müşteri gereksinimlerine
country/ies and customer requirements. uygun olmasını sağlamak için bir prosedür
yürürlükte olacaktır.
4.3.5 Recommendations for preparation and/ or use of food Uygun olduğu durumlarda, gıda ürünü
product instructions shall be established, where talimatlarının hazırlanması ve / veya kullanımı
appropriate. için öneriler oluşturulacaktır.
4.3.6 The company shall demonstrate through studies and/ Şirket, ürünlerin raf ömrü boyunca etiketlemede
or perform relevant tests to validate nutritional beyan edilen besinsel bilgileri veya iddiaları
information or claims which are declared on labelling, doğrulamak için çalışmalarla göstermeli ve /
throughout the shelf life of the products. veya ilgili testleri yapmalıdır.
4.3.7 In the event of changes to process characteristics or Yeniden işleme ve / veya paketleme
product formulation, including rework and/or malzemeleri dahil olmak üzere proses
packaging materials, the company shall ensure that özelliklerinde veya ürün formülasyonunda
the food safety and product quality requirements are değişiklik olması durumunda, şirket gıda
complied with. Labelling shall be reviewed güvenliği ve ürün kalitesi gerekliliklerine
and adapted when necessary. uyulmasını sağlayacaktır. Etiketleme
gerektiğinde gözden geçirilecek ve
4.4 Purchasing Satın alma
4.4.1 The company shall control purchasing processes to Şirket, gıda güvenliği ve ürün kalitesi üzerinde
ensure that all externally sourced raw materials, semi- etkisi olan tüm dış kaynaklı hammaddelerin,
finished products, packaging materials and services, yarı mamullerin, ambalaj malzemelerinin ve
which have an impact on food safety and product hizmetlerin tanımlanmış şartlara uygun olmasını
quality, conform to defined requirements. sağlamak için satın alma süreçlerini kontrol
edecektir.
4.4.2 A procedure for the approval and monitoring of Tedarikçilerin (iç ve dış) onaylanması ve
suppliers (internal and external) shall be in place. izlenmesi için bir prosedür yürürlükte olacaktır.
The approval and monitoring procedure shall contain Onay ve izleme prosedürü, aşağıdakiler gibi
clear assessment criteria, such as: açık değerlendirme kriterlerini içermelidir:
-audits performed by an experienced and competent Deneyimli ve yetkin bir kişi tarafından yapılan
person denetimler
-certificates of analyses - analiz sertifikaları
-supplier reliability -Tedarikçi güvenilirliği
-complaints -şikayetler
-required performance standards. - gerekli performans standartları.

4.4.3 The results from the supplier assessments shall be Tedarikçi değerlendirmelerinin sonuçları düzenli
reviewed regularly and this review shall be justified by olarak gözden geçirilecek ve bu gözden
risk assessment. Records of the reviews and the geçirme risk değerlendirmesi ile
consequential actions of assessment shall be gerekçelendirilecektir. İncelemelerin kayıtları ve
documented. sonuç olarak ortaya çıkan değerlendirme
eylemleri dokümante edilecektir.
4.4.4 The purchased raw materials, semi-finished products Satın alınan hammaddeler, yarı mamul ürünler
and packaging materials shall be checked in ve ambalaj malzemeleri, mevcut şartnamelere
accordance with the existing specifications and, göre kontrol edilecek ve orijinallikleri için risk
justified by risk assessment, for their authenticity. The değerlendirmesi ile gerekçelendirilecektir. Bu
schedule of these checks shall take into account, at a kontrollerin programı, asgari olarak,
minimum, defined food safety and product quality tanımlanmış gıda güvenliği ve ürün kalitesi
risks. risklerini hesaba katacaktır.
The frequency and/or scope of sampling shall be Örneklemenin sıklığı ve / veya kapsamı
based on: aşağıdakilere dayalı olacaktır:
-the impact of the raw materials, semi-finished - hammaddelerin, yarı mamul ürünlerin ve
products and packaging materials on the finished ambalaj malzemelerinin bitmiş ürün üzerindeki
product etkisi
-the supplier's status. - tedarikçinin durumu.
4.4.5 The purchased services shall be checked in Satın alınan hizmetler mevcut şartnamelere
accordance with the existing specifications. göre kontrol edilecektir.
The schedule of these checks shall take into account, Bu kontrollerin programı asgari olarak
at a minimum: aşağıdakileri dikkate alacaktır:
-the defined service requirements - tanımlanmış hizmet gereksinimleri
-the supplier's status (according to its assessment) - tedarikçinin durumu (değerlendirmesine göre)
-the impact of the service on the finished product. - hizmetin bitmiş ürün üzerindeki etkisi.
4.4.6 Where a company outsources part of product Bir şirketin ürün işlemenin ve / veya birincil
processing and / or primary packaging and/or ambalajlama ve / veya etiketlemenin bir kısmını
labelling, the company shall have it documented in the dışarıdan sağladığı durumlarda, şirket bunu
food safety and quality management system and gıda güvenliği ve kalite yönetim sisteminde
ensure control over such processes to guarantee that belgelendirmeli ve gıda güvenliği ve ürün
food safety and product quality are not compromised. kalitesinden ödün verilmemesini garanti etmek
Control of such outsourced processes shall be için bu tür süreçler üzerinde kontrol
identified and documented. When required by the sağlamalıdır.
customer, there shall be evidence that he has been Bu tür dış kaynaklı süreçlerin kontrolü
informed and has agreed to such outsourced process. belirlenmeli ve belgelenmelidir. Müşteri
tarafından talep edildiğinde, kendisine bilgi
verildiğine ve bu tür dış kaynaklı süreci kabul
ettiğine dair kanıt olacaktır.
4.4.7 A written agreement shall be in place, covering the Dışarıdan temin edilen süreçleri kapsayan ve
outsourced processes and describing any süreç içi kontroller, örnekleme ve analiz de
arrangements made in connection with it, including in- dahil olmak üzere bununla bağlantılı olarak
process controls, sampling and analyses. yapılan tüm düzenlemeleri açıklayan yazılı bir
anlaşma yürürlükte olacaktır.
4.4.8 The company shall approve the supplier of the Şirket, dış kaynaklı süreçlerin tedarikçisini
outsourced processes through: aşağıdakiler aracılığıyla onaylayacaktır:
- certification against IFS Food or other GFSI - IFS Food veya diğer GFSI tarafından tanınan
recognised food safety certification standard or gıda güvenliği sertifikasyon standardına göre
- documented supplier audit, performed by an sertifika veya
experienced and competent person, which shall - Asgari olarak gıda güvenliği, ürün kalitesi,
include, at a minimum, requirements for food safety, yasallık ve özgünlük gerekliliklerini içerecek,
product quality, legality and authenticity. deneyimli ve yetkin bir kişi tarafından
gerçekleştirilen dokümante edilmiş tedarikçi
denetimi.
4.5 Product packaging Ürün paketleme
4.5.1 Based on hazard analysis, assessment of associated Tehlike analizi, ilgili risklerin değerlendirilmesi
risks and intended use, the company shall define the ve kullanım amacına dayalı olarak şirket,
key parameters for the packaging materials in detailed mevcut ilgili mevzuata ve diğer ilgili tehlikelere
specifications complying with the current relevant veya risklere uygun ayrıntılı spesifikasyonlarda
legislation and other relevant hazards or risks. ambalaj malzemeleri için temel parametreleri
The company shall check and verify the suitability and tanımlayacaktır.
existance of functional barrier(s) of the consumer unit Şirket, aşağıdakiler gibi her bir ilgili ürün testi /
packaging material for each relevant product analizi için tüketici birimi ambalaj malzemesinin
tests/analysis such as: işlevsel bariyer (ler) inin uygunluğunu ve
-organoleptic tests varlığını kontrol edecek ve doğrulayacaktır:
-storage tests -organoleptik testler
-chemical analyses -depolama testleri
-migration test results. -kimyasal analizler
- migrasyon testi sonuçları.

4.5.2 For all packaging materials which could have an Ürünler üzerinde etkisi olabilecek tüm ambalaj
impact on products, certificates of conformity shall malzemeleri için, yasal gerekliliklere uygunluğu
exist which attest conformance with legal gösteren uygunluk belgeleri mevcut olmalıdır.
requirements. In the event that no specific legal Herhangi bir özel yasal gerekliliğin olmaması
requirements are applicable, evidence shall be durumunda, ambalaj malzemelerinin kullanıma
available to demonstrate that packaging materials are uygun olduğunu gösteren kanıtlar mevcut
suitable for use. This applies for packaging materials olmalıdır. Bu, hammaddeler, yarı mamuller ve
which could have an influence on raw materials, semi- bitmiş ürünler üzerinde etkisi olabilecek ambalaj
finished and finished products malzemeleri için geçerlidir.

4.5.3 The company shall ensure that the used packaging Şirket, kullanılan ambalaj ve etiketlemenin
and labelling corresponds to the product being paketlenen ürüne ve üzerinde anlaşılan müşteri
packed and comply with agreed customer product ürün özelliklerine uygun olmasını sağlayacaktır.
specifications. This shall be regularly checked and Bu düzenli olarak kontrol edilmeli ve
documented. belgelenmelidir.
4.6 Factory location Fabrika yeri
4.6.1 The company shall investigate the extent to which the Şirket, fabrika ortamının (örneğin yer, hava)
factory environment (e.g. ground, air) may have an gıda güvenliği ve ürün kalitesi üzerinde ne
adverse impact on food safety and product quality. ölçüde olumsuz bir etkiye sahip olabileceğini
Where it is established that product safety and/or araştıracaktır. Ürün güvenliği ve / veya
quality could be compromised, appropriate control kalitesinden ödün verilebileceği tespit
measures shall be implemented. The effectiveness of edildiğinde, uygun kontrol önlemleri
the implemented measures shall be periodically uygulanacaktır. Uygulanan önlemlerin etkinliği
reviewed (e.g. extremely dusty air, strong smells). periyodik olarak gözden geçirilecektir (örneğin,
aşırı tozlu hava, güçlü kokular).
4.7 Factory exterior Fabrika dışı
4.7.1 All external areas of the factory shall be clean, tidy Fabrikanın tüm dış alanları temiz, düzenli ve iyi
and maintained in good condition. Where natural durumda tutulacaktır. Doğal drenajın yetersiz
drainage is inadequate, a suitable drainage system olduğu yerlerde, uygun bir drenaj sistemi
shall be installed. kurulacaktır.
4.7.2 Outdoor storage shall be kept to a minimum. Where Açık havada depolama minimumda tutulacaktır.
goods are stored outside, it shall be justified by risk Malların dışarıda depolandığı yerlerde, gıda
assessment to ensure that there are no contamination güvenliği ve kalitesi üzerinde herhangi bir
risks or adverse effects on food safety and quality. kontaminasyon riski veya olumsuz etki
olmadığından emin olmak için risk
değerlendirmesi ile gerekçelendirilecektir.
4.8 Plant layout and process flows Tesis yerleşimi ve süreç akışları
4.8.1 A site map covering all buildings of the facility shall be Tesisin tüm binalarını kapsayan bir site haritası
available. bulunacaktır.
Plans shall be in place that clearly describe the Aşağıdakilerin süreç akışlarını açıkça
process flows of : tanımlayan planlar mevcut olacaktır:
- finished products - son ürün
- packaging materials - ambalaj malzemeleri
- raw materials - hammadde
- personnel - personel
- waste - atık
- water. - su.

4.8.2 The process flow, from receipt of goods to dispatch, Hammaddelerin, ambalaj malzemelerinin, yarı
shall be established, reviewed and where necessary, mamullerin ve bitmiş ürünlerin mikrobiyolojik,
modified to ensure that the microbiological, chemical kimyasal ve fiziksel kontaminasyon risklerinden
and physical contamination risks of raw materials, kaçınılmasını sağlamak için, malların
packaging material, semi- finished and finished alınmasından sevkiyata kadar olan süreç akışı
products are avoided. The cross- contamination risks oluşturulacak, gözden geçirilecek ve
shall be minimised through effective measures. gerektiğinde değiştirilecektir. Etkili önlemlerle
çapraz bulaşma riskleri en aza indirilecektir.

4.8.3 In the case of areas sensitive to microbiological, Risk değerlendirmesi ile gerekçelendirilen
chemical and physical risk(s) which is/are justified by mikrobiyolojik, kimyasal ve fiziksel risk (ler) e
risk assessment, they shall be designed and operated duyarlı alanlar söz konusu olduğunda, bunlar
to ensure product safety is not compromised. ürün güvenliğinden ödün verilmemesini
sağlayacak şekilde tasarlanacak ve
çalıştırılacaktır.
4.8.4 Laboratory facilities and in-process controls shall not Laboratuvar tesisleri ve proses içi kontroller,
affect ürün güvenliğini etkilemeyecektir.
product safety.
4.9 Production and storage premises Üretim ve depolama tesisleri
4.9.1 Constructional requirements Yapısal gereklilikler
4.9.1.1 Premises where food products are prepared, treated, Gıda ürünlerinin hazırlandığı, işlendiği, işlendiği
processed and stored shall be designed and ve depolandığı tesisler, gıda güvenliğini
constructed to ensure food safety. sağlayacak şekilde tasarlanacak ve inşa
4.9.2 Walls edilecektir.
Duvarlar
4.9.2.1 Walls shall be designed and constructed to prevent Duvarlar kir birikimini önleyecek, yoğuşmayı ve
the accumulation of dirt, reduce condensation and küf oluşumunu azaltacak ve temizliği
mould growth, and facilitate cleaning. kolaylaştıracak şekilde tasarlanacak ve inşa
4.9.2.2 The surfaces of walls shall be in good condition and edilecektir.
Duvar yüzeyleri iyi durumda ve temizlenmesi
easy to clean; they shall be impervious and wear- kolay olacaktır; Ürün kontaminasyon risklerini
resistant to minimise product contamination risks. en aza indirmek için su geçirmez ve aşınmaya
dayanıklı olacaklardır.
4.9.2.3 The junctions between walls, floors and ceilings shall Duvarlar, döşemeler ve tavanlar arasındaki
be designed to facilitate cleaning. bağlantılar, temizliği kolaylaştıracak şekilde
tasarlanacaktır.
4.9.3 Floors Zeminler
4.9.3.1 Floor covering shall be designed to meet production Zemin kaplaması üretim gereksinimlerini
requirements and shall be in good condition and easy karşılayacak şekilde tasarlanacak, iyi durumda
to clean. Surfaces shall be impervious and wear- ve temizlenmesi kolay olacaktır. Yüzeyler su
resistant. geçirmez ve aşınmaya dayanıklı olacaktır.
4.9.3.2 The hygienic disposal of water and other liquids shall Su ve diğer sıvıların hijyenik olarak bertarafı
be ensured. Drainage systems shall be easy to clean sağlanacaktır. Drenaj sistemlerinin
and designed to minimise the product contamination temizlenmesi kolay olacak ve ürün
risks (e.g. entry of pests, areas sensitive to kontaminasyon risklerini (örn. Haşerelerin girişi,
transmission of odour or contaminants). koku veya kontaminantların geçişine duyarlı
alanlar) en aza indirecek şekilde
tasarlanacaktır.
4.9.3.3 Water or other liquids shall reach drainage, using Su veya diğer sıvılar, herhangi bir zorluk
appropriate measures without difficulties. Puddles çekmeden uygun önlemleri alarak drenaja
shall be avoided. ulaşmalıdır. Su birikintilerinden kaçınılmalıdır.
4.9.3.4 In food handling areas, machinery and piping shall be Gıda işleme alanlarında, makineler ve borular,
arranged so that waste water, if possible, to flow mümkünse atık suyun doğrudan bir drenaja
directly into a drain. akmasını sağlayacak şekilde düzenlenecektir.
4.9.4 Ceilings/overheads Tavanlar/ tavan benzeri yapılar
4.9.4.1 Ceilings (or, where no ceilings exist, the inside of Kir ve yoğuşma birikimini en aza indirmek için
roofs) and overhead fixtures (including piping, tavanlar (veya tavanların olmadığı yerlerde
cableway, lamps etc.) shall be constructed to çatıların içi) ve tavan armatürleri (borular,
minimise the accumulation of dirt and condensation teleferik, lambalar vb. Dahil) inşa edilecek ve
and shall not pose any physical and/or microbiological herhangi bir fiziksel ve / veya mikrobiyolojik
contamination risks. kirlenme riski oluşturmayacaktır.

4.9.4.2 Where false ceilings are used, an access to the Asma tavanların kullanıldığı yerlerde, haşere
vacant area shall be provided in order to facilitate kontrolü için temizlik, bakım ve muayeneleri
cleaning, maintenance and inspections for pest kolaylaştırmak için boş alana erişim
4.9.5 control. and other openings
Windows sağlanacaktır.
Pencereler ve diğer açıklıklar
4.9.5.1 Windows and other openings shall be designed and Pencereler ve diğer açıklıklar, kir birikmesini
constructed to avoid the accumulation of dirt and shall önleyecek şekilde tasarlanacak ve inşa edilecek
be maintained in good condition. ve iyi durumda muhafaza edilecektir.
4.9.5.2 Where there are contamination risks, windows and Kontaminasyon riskinin olduğu yerlerde, üretim
roof glazing shall remain closed and fixed during sırasında pencereler ve çatı camları kapalı ve
production. sabit kalacaktır.
4.9.5.3 Where windows and roof glazing are designed to be Pencerelerin ve çatı camlarının havalandırma
opened for ventilation purposes, they shall be fitted amacıyla açılmak üzere tasarlandığı yerlerde,
with easily removable, good condition pest screens or bunlar, herhangi bir kirlenmeyi önlemek için
other measures to avoid any contamination. kolayca çıkarılabilir, iyi durumda haşere
ızgaraları veya diğer önlemlerle donatılacaktır.
4.9.5.4 In areas where unpackaged products are handled, Ambalajsız ürünlerin elleçlendiği alanlarda
windows pencereler
shall be protected against breakage. kırılmaya karşı korunmalıdır.
4.9.6 Doors and gates Kapılar ve geçitler
4.9.6.1 Doors and gates shall be in good condition and easy Kapılar ve geçitler iyi durumda ve temizlenmesi
to clean. They shall be constructed of non-absorbent kolay olacaktır. Aşağıdakilerden kaçınmak için
materials to avoid: emici olmayan malzemelerden yapılacaktır:
-splintering parts - kıymık parçalar
-flaking paint - dökülen boya
-corrosion. -aşınma.
4.9.6.2 External doors and gates shall be constructed to Zararlıların girişini önlemek için dış kapılar ve
prevent the access of pests; they shall be self-closing, geçitler yapılacaktır; Zorunlu olmama durumu
unless non- essentiality is justified by risk risk değerlendirmesi ile gerekçelendirilmedikçe,
assessment. kendi kendine kapanacaklardır.
4.9.6.3 Plastic strip curtains, separating the internal areas İç alanları ayıran plastik şerit perdeler iyi
shall be in good condition and easy to clean. durumda ve kolay temizlenebilir olacaktır.
4.9.7 Lighting Aydınlatma
4.9.7.1 All production, storage, receipt and dispatch areas Tüm üretim, depolama, teslim alma ve sevkiyat
shall have alanları yeterli ışık seviyelerine sahip olacaktır.
adequate levels of light.
4.9.8 Air conditioning/Ventilation Klima / Havalandırma
4.9.8.1 Adequate natural and/or artificial ventilation shall be in Tüm alanlarda yeterli doğal ve / veya yapay
place in havalandırma sağlanacaktır.
all areas.
4.9.8.2 If ventilation equipment is installed, filters and other Havalandırma ekipmanı kurulursa, filtreler ve
components shall be easily accessible and checked, diğer bileşenler kolayca erişilebilir olmalı ve
cleaned or replaced as necessary. gerektiğinde kontrol edilmeli, temizlenmeli veya
4.9.8.3 Air conditioning equipment and artificially generated değiştirilmelidir.
Klima ekipmanı ve yapay olarak oluşturulan
airflow hava akışı
shall not compromise product safety and quality. ürün güvenliği ve kalitesinden ödün
4.9.8.4 Dust extraction equipment shall be installed in areas vermemelidir.
Toz çekme ekipmanı, önemli miktarda tozun
where considerable amounts of dust are generated. oluştuğu alanlara kurulacaktır.
4.9.9 Water Su
4.9.9.1 Water which is used as an ingredient in the production Üretim sürecinde veya temizlik için bileşen
process, or for cleaning, shall be of potable quality at olarak kullanılan su, kullanım noktasında
the point of use and supplied in sufficient quantity; this içilebilir kalitede olmalı ve yeterli miktarda
also applies to steam and ice used within the sağlanmalıdır; bu aynı zamanda üretim
production area. alanında kullanılan buhar ve buz için de
geçerlidir.
4.9.9.2 Recycled water which is used in the process, shall not Süreçte kullanılan geri dönüştürülmüş su
pose a contamination risks. kirlenme riski oluşturmayacaktır.
4.9.9.3 The quality of water (including recycled water), steam Su (geri dönüştürülmüş su dahil), buhar veya
or ice shall be monitored following a sampling plan on buzun kalitesi, tehlike analizi ve ilgili risklerin
hazard analysis and assessment of associated risks. değerlendirilmesi üzerine bir numune alma
planının ardından izlenecektir.
4.9.9.4 Non-potable water shall be transported in separate, İçilemez su, ayrı, uygun şekilde işaretlenmiş
properly marked piping. Such piping shall neither be borularda taşınacaktır. Bu tür borular, içme
connected to the drinking water system nor allow the suyu kaynaklarının veya fabrika ortamının
possibility of reflux, to avoid contamination of potable
kirlenmesini önlemek için ne içme suyu
water sources or factory environment. sistemine bağlanacak ne de geri akış
olasılığına izin vermeyecektir.
4.9.10 Compressed air and gases Basınçlı hava ve gazlar
4.9.10.1 The quality of compressed air that comes in direct Gıda veya birincil ambalaj malzemesi ile
contact with food or primary packaging material shall doğrudan temas eden basınçlı havanın kalitesi,
be monitored based on hazard analysis and tehlike analizi ve ilgili risklerin
assessment of associated risks. If gases are used, değerlendirilmesine dayalı olarak izlenecektir.
they shall demonstrate adequate safety and quality Gazlar kullanılıyorsa, bir uygunluk beyanı ile
through a declaration of compliance and shall be yeterli güvenlik ve kaliteyi göstermeli ve
suitable for the intended use. amaçlanan kullanıma uygun olmalıdır.

4.9.10.2 Compressed air shall not pose contamination risks. Basınçlı hava, kontaminasyon riski
oluşturmayacaktır.
4.10 Cleaning and disinfection Temizlik ve dezenfeksiyon
4.10.1 Based on hazard analysis and assessment of Tehlike analizi ve ilgili risklerin
associated risks, cleaning and disinfection schedules değerlendirmesine dayalı olarak, temizleme ve
shall be available and implemented. These shall dezenfeksiyon programları mevcut olacak ve
specify: uygulanacaktır. Bunlar şunları belirtecektir:
- objectives - hedefler
- responsibilities - sorumluluklar
- the products used and their instructions for use - kullanılan ürünler ve kullanım talimatları
- dosage of cleaning and disinfection chemicals - temizlik ve dezenfeksiyon kimyasallarının
- the areas to be cleaned and/ or disinfected dozajı
- cleaning and disinfection frequency - temizlenecek ve / veya dezenfekte edilecek
- documentation requirements alanlar
- hazard symbols (if necessary). - temizleme ve dezenfeksiyon sıklığı
- dokümantasyon gereksinimleri
- tehlike sembolleri (gerekirse).
4.10.2 Cleaning and disinfection shall result in effectively Temizlik ve dezenfeksiyon, etkin bir şekilde
cleaned premises, facilities and equipment. Defined temizlenmiş tesisler, tesisler ve ekipmanla
methods shall be adequately implemented, sonuçlanacaktır. Tanımlanan yöntemler yeterli
documented and monitored. bir şekilde uygulanacak, belgelenecek ve
izlenecektir.
4.10.3 Monitoring records for cleaning and disinfection shall Temizleme ve dezenfeksiyon için izleme
be available. kayıtları mevcut olacaktır.
4.10.4 Only qualified personnel shall be allowed to undertake Yalnızca kalifiye personelin temizlik ve
cleaning and disinfection. The personnel shall be dezenfeksiyon gerçekleştirmesine izin
trained and retrained to carry out the cleaning and verilecektir. Personel, temizlik ve dezenfeksiyon
disinfection schedules. programlarını yürütmek için eğitilecek ve tekrar
eğitilecektir.
4.10.5 The effectiveness of the cleaning and disinfection Temizleme ve dezenfeksiyon önlemlerinin
measures shall be verified and justified by risk etkinliği, risk değerlendirmesi ile doğrulanacak
assessment. The verification shall be based on an ve gerekçelendirilecektir. Doğrulama, uygun bir
appropriate sampling schedule and shall consider: numune alma çizelgesine dayanacak ve
- visual inspection aşağıdakileri dikkate alacaktır:
- rapid testing - görsel inceleme
- analytical testing methods. - hızlı test
Resultant corrective actions shall be documented. - analitik test yöntemleri.
Ortaya çıkan düzeltici faaliyetler
belgelendirilecektir.

4.10.6 Cleaning and disinfection schedules shall be reviewed Ürünlerde, işlemlerde veya gerekirse temizlik ve
and modified, in the event that changes occur dezenfeksiyon ekipmanlarında değişiklik olması
products to products, processes or cleaning and durumunda temizlik ve dezenfeksiyon
disinfection equipment, if necessary. programları gözden geçirilecek ve
değiştirilecektir.
4.10.7 The intended use of cleaning and disinfection utensils Temizlik ve dezenfeksiyon aletlerinin kullanım
shall be clearly identified. Cleaning and disinfection amacı açıkça belirtilmelidir. Temizlik ve
utensils shall be used in a way that avoids dezenfeksiyon kapları kontaminasyonu
contamination. önleyecek şekilde kullanılacaktır.
4.10.8 Safety Data Sheets and instructions for use shall be Kimyasallar, temizlik ve dezenfeksiyon
available for chemicals and cleaning and disinfection maddeleri için Güvenlik Bilgi Formları ve
agents. Personnel responsible for cleaning and kullanım talimatları mevcut olacaktır. Temizlik
disinfection shall be able to demonstrate their ve dezenfeksiyondan sorumlu personel, her
knowledge of such instructions, which shall always be zaman alanda mevcut olacak bu tür talimatlar
available on site. hakkındaki bilgisini gösterebilecektir.

4.10.9 Cleaning and disinfection chemicals shall be clearly Temizlik ve dezenfeksiyon kimyasalları
labelled, used and stored appropriately, to avoid kontaminasyonu önlemek için açıkça
contamination. etiketlenmeli, kullanılmalı ve uygun şekilde
4.10.10 Cleaning and disinfection activities shall be carried out depolanmalıdır.
Üretim dışı dönemlerde temizlik ve
in periods of non-production. If this is not possible, dezenfeksiyon faaliyetleri yapılacaktır. Bu
these operations shall be controlled in order not to mümkün değilse ürünleri etkilemeyecek şekilde
affect the products. bu işlemler kontrol edilecektir.
4.10.11 Where a company hires a third-party service provider Bir şirketin temizlik ve dezenfeksiyon faaliyetleri
for cleaning and disinfection activities, all için üçüncü taraf bir hizmet sağlayıcı kiralaması
requirements specified above shall be clearly defined durumunda, yukarıda belirtilen tüm
in the service contract. gereksinimler hizmet sözleşmesinde açıkça
tanımlanacaktır.
4.11 Waste management Atık Yönetimi
4.11.1 A waste management procedure shall be in place to Çapraz bulaşmayı önlemek için bir atık yönetimi
avoid cross contamination. prosedürü yürürlükte olacaktır.
4.11.2 All local legal requirements for waste disposal shall be Atık bertarafı için tüm yerel yasal gereklilikler
met. karşılanacaktır.
4.11.3 Food waste and other waste shall be removed as Yiyecek atıkları ve diğer atıklar, gıdanın
quickly as possible from areas where food is handled. işlendiği alanlardan olabildiğince çabuk
The accumulation of waste shall be avoided. uzaklaştırılacaktır. Atıkların birikmesinden
4.11.4 Waste collection containers shall be clearly marked, kaçınılacaktır.
Atık toplama kapları, açıkça işaretlenecek,
suitably designed, in a good state of repair, easy to uygun şekilde tasarlanacak, onarımı iyi
clean, and where necessary disinfected. durumda, temizlenmesi kolay ve gerektiğinde
dezenfekte edilecektir.
4.11.5 If a company decides to separate food waste and to Bir şirket gıda atıklarını ayırmaya ve bunları
reintroduce them into the feed supply chain, adequate yem tedarik zincirine yeniden sokmaya karar
measures or procedures shall be implemented to verirse, bu malzemenin kirlenmesini veya
prevent a bozulmasını önlemek için yeterli önlemler veya
contamination or deterioration of this material. prosedürler uygulanacaktır.
4.11.6 Waste shall be collected in separate containers in
Atık, amaçlanan bertaraf yöntemlerine uygun
accordance with the intended means of disposal. olarak ayrı kaplarda toplanacaktır. Bu tür atıklar
Such waste shall be disposed by authorised third yalnızca yetkili üçüncü şahıslar tarafından imha
parties only. Records of waste disposal shall be kept
edilecektir. Atık bertaraf kayıtları şirket
by the company. tarafından tutulacaktır.
4.12 Foreign material risk mitigation Yabancı madde riskini azaltma
4.12.1 The products being processed shall be protected İşlenmekte olan ürünler, aşağıdakileri içeren
ancak bunlarla sınırlı olmayan fiziksel
against physical contamination, which includes but is
not limited to: kirlenmeye karşı korunacaktır:
- environmental contaminants - çevresel kirleticiler
- oils or dripping liquids from machinery - makinelerden yağlar veya damlayan sıvılar
- dust spills. - toz dökülmeleri.
Aşağıdakilerden kaynaklanan ürün
Special consideration shall also be given to product
contamination risks caused by : kontaminasyon risklerine de özel önem
- equipment and utensils verilecektir:
- pipes - ekipman ve mutfak eşyaları
- walkways - borular
- platforms - yürüyüş yolları
- ladders. - platformlar
- merdivenler.
If, for technological characteristics and/or needs, it is
not possible to protect the products, appropriateTeknolojik özellikler ve / veya ihtiyaçlar için
control measures shall be defined and applied. ürünlerin korunması mümkün değilse, uygun
kontrol önlemleri tanımlanmalı ve
uygulanmalıdır.
4.12.2 KO N° 6 Based on hazard analysis and KO N ° 6 Tehlike analizi ve ilişkili risklerin
KO assessment of associated risks, procedures shall değerlendirmesine dayalı olarak, yabancı
be in place to avoid contamination with foreign maddelerle kontaminasyonu önlemek için
material. Contaminated products shall be treated prosedürler yerinde olacaktır. Kontamine
as non-conforming products. ürünler, uygun olmayan ürünler olarak
değerlendirilecektir.

4.12.3 Where metal and/or other foreign material detectors Metal ve / veya diğer yabancı madde
are required, they shall be installed to ensure detektörlerinin gerekli olduğu yerlerde,
maximum efficiency of detection in order to avoid müteakip kontaminasyonu önlemek için
subsequent contamination. maksimum algılama verimliliği sağlayacak
Detectors shall be subjected to regular maintenance şekilde yerleştirilmelidirler.
to avoid malfunction. Dedektörler, arızayı önlemek için düzenli
bakıma tabi tutulacaktır.
4.12.4 The adequate accuracy of all equipment and methods Yabancı maddeleri tespit etmek ve / veya
designed to detect and/or eliminate foreign material, ortadan kaldırmak için tasarlanmış tüm ekipman
shall be specified. Functionality checks of such ve yöntemlerin yeterli doğruluğu belirtilecektir.
equipment and methods shall be carried out regularly. Bu tür ekipman ve yöntemlerin işlevsellik
In case of malfunction or failure, corrective actions kontrolleri düzenli olarak yapılacaktır. Arıza
shall be defined, implemented and documented. veya arıza durumunda, düzeltici faaliyetler
tanımlanmalı, uygulanmalı ve belgelenmelidir.

4.12.5 Potentially contaminated products shall be isolated. Potansiyel olarak kontamine olmuş ürünler izole
Access and actions for the further handling or edilecektir. İzole edilmiş bu ürünlerin daha fazla
checking of these isolated products shall be carried kullanılması veya kontrol edilmesi için erişim ve
out only by authorised personnel according to defined eylemler, yalnızca tanımlanmış prosedürlere
procedures. After this check, contaminated products göre yetkili personel tarafından
shall be treated as non-conforming products. gerçekleştirilecektir. Bu kontrolden sonra,
kontamine ürünler, uygun olmayan ürünler
olarak değerlendirilecektir.
4.12.6 In areas where raw materials, semi-finished and Hammaddelerin, yarı mamullerin ve bitmiş
finished products are handled, the use of glass and/or ürünlerin işlendiği alanlarda, cam ve / veya
brittle materials shall be excluded; however where the kırılgan malzemelerin kullanımı hariç
presence of glass and/or brittle materials cannot be tutulacaktır; ancak cam ve / veya kırılgan
avoided, the risks shall be controlled and the glass malzemelerin varlığından kaçınılamadığında,
and/or brittle materials shall be clean and pose no riskler kontrol edilecek ve cam ve / veya kırılgan
risks to product safety. malzemeler temiz olacak ve ürün güvenliği
açısından hiçbir risk oluşturmayacaktır.
4.12.7 Based on hazard analysis and assessment of Tehlike analizi ve ilgili risklerin
associated risks, preventive measures shall be in değerlendirmesine dayalı olarak, üretim
place for the handling of glass packaging, glass sürecinde cam ambalajların, cam kapların veya
containers or other kinds of containers in the diğer tür kapların elleçlenmesi için önleyici
production process (turn over, blow, rinse, etc.). After tedbirler alınacaktır (çevirme, üfleme, durulama,
this process step there shall be no further vb.). Bu işlem adımından sonra başka
contamination risks. kontaminasyon riski olmayacaktır.
4.12.8 Procedures shall be in place describing the measures Cam kırılması ve / veya kırılgan malzeme
to be taken in case of glass breakage and/or brittle olması durumunda alınacak önlemleri açıklayan
material. Such measures shall include identifying the prosedürler uygulanacaktır. Bu tür önlemler,
scope of goods to be isolated, specifying authorised izole edilecek malların kapsamını belirlemeyi,
personnel, cleaning the production environment and yetkili personeli belirlemeyi, üretim ortamını
releasing the production line for continued production. temizlemeyi ve üretimin devamı için üretim
hattını serbest bırakmayı içerecektir.

4.12.9 Breakages of glass and brittle material shall be Cam kırılmaları ve kırılgan malzeme
recorded. Exceptions shall be justified and kaydedilecektir. İstisnalar gerekçelendirilecek
documented. ve belgelenecektir.
4.12.10 Where visual inspection is used to detect foreign Yabancı maddeleri tespit etmek için görsel
materials, the employees shall be trained and denetim kullanıldığında, çalışanlar eğitilecek ve
operative changes shall be performed at an işlemin etkinliğini en üst düzeye çıkarmak için
appropriate frequency to maximise the effectiveness uygun sıklıkta operasyonel değişiklikler
of the process. yapılacaktır.
4.12.11 In areas where raw materials, semi-finished and Hammadde, yarı mamul ve son ürünlerin
finished products are handled, the use of wood shall işlendiği alanlarda ahşap kullanımı hariç
be excluded; however where the presence of wood tutulacaktır; ancak ahşabın varlığından
cannot be avoided, the risks shall be controlled and kaçınılamadığında, riskler kontrol edilecek ve
the wood shall be clean and pose no risks to product ahşap temiz olacak ve ürün güvenliği açısından
safety. hiçbir risk oluşturmayacaktır.
4.13 Pest monitoring and control Haşere izleme ve kontrol
4.13.1 Site infrastructure and operations shall be designed Saha altyapısı ve işlemleri, haşere istilasını
and built to prevent pest infestation. önlemek için tasarlanacak ve inşa edilecektir.
4.13.2 The company shall have adequate pest control Şirket, yerel yasal gerekliliklere uygun yeterli
measures in place which shall be in compliance with haşere kontrol önlemlerine sahip olmalı ve
local legal requirements and shall take into account, asgari olarak aşağıdakileri dikkate almalıdır:
at a minimum: - fabrika ortamı (potansiyel zararlılar)
- factory environment (potential pests) - hammadde türü / bitmiş ürünler
- type of raw material/finished products - uygulama alanı olan site planı (yem haritası)
- site plan with area for application (bait map) - tavanlar, mahzenler, borular, köşeler gibi
- constructional designs susceptible for pest activity, haşere faaliyetine duyarlı yapısal tasarımlar
such as ceilings, cellars, pipes, corners - sahadaki yemlerin tespiti
- identification of the baits on site - şirket içi / dışı sorumluluklar
- responsibilities, in-house/ external - kullanılan etkenler ve bunların kullanım ve
- agents used and their instructions for use and safety güvenlik talimatları
- frequency of inspections - denetim sıklığı
- rented storage if applicable. - Varsa kiralık depo.
The pest control measures shall be based on hazard Haşere kontrol önlemleri, tehlike analizine ve
analysis and assessment of associated risks. ilgili risklerin değerlendirilmesine dayanacaktır.

4.13.3 Where a company hires a third-party service provider Bir şirketin haşere kontrolü için üçüncü taraf bir
for pest control, all requirements specified above shallhizmet sağlayıcı kiralaması durumunda,
be clearly defined in the service contract. A person at yukarıda belirtilen tüm şartlar hizmet
the company shall be appointed and trained to sözleşmesinde açıkça tanımlanacaktır. Haşere
monitor the pest control measures. Even if the pest kontrol önlemlerini izlemek için şirketten bir kişi
control service is outsourced, responsibilities for the atanacak ve eğitilecektir. Haşere kontrol hizmeti
necessary actions (including ongoing supervision of dışarıdan temin edilmiş olsa bile, gerekli
pest control activities) shall remain within the eylemlere ilişkin sorumluluklar (haşere kontrol
company. faaliyetlerinin devam eden denetimi dahil) şirket
içinde kalacaktır.
4.13.4 Pest control inspections and resulting actions shall be Haşere kontrol muayeneleri ve sonuçta ortaya
documented. çıkan eylemler belgelendirilecektir.
Implementation of actions shall be monitored and Eylemlerin uygulanması izlenecek ve
recorded. Any infestation shall be documented and kaydedilecektir. Herhangi bir istila belgelenecek
control measures taken. ve kontrol önlemleri alınacaktır.
4.13.5 Baits, traps and insect exterminators shall be fully Yemler, tuzaklar ve böcek yok ediciler, tam
functioning, sufficient in number, designed for işlevli, yeterli sayıda, amaca yönelik
purpose, placed in appropriate positions and used in tasarlanmış, uygun konumlara yerleştirilmiş ve
a way that avoids any contamination risks. herhangi bir bulaşma riskini önleyecek şekilde
kullanılacaktır.
4.13.6 Incoming deliveries shall be inspected on arrival for Gelen teslimatlar, haşerelerin varlığı açısından
the presence of pests. Any findings shall be recorded. varışta incelenecektir. Herhangi bir bulgu
kaydedilecektir.
4.13.7 The effectiveness of the pest control measures shall Haşere kontrol önlemlerinin etkinliği,
be monitored, including trend analysis, to allow timely zamanında uygun eylemlere izin vermek için
appropriate actions. Records of this monitoring shall eğilim analizi de dahil olmak üzere izlenecektir.
be available. Bu izlemenin kayıtları mevcut olmalıdır.
4.14 Receipt and storage of goods Malların alınması ve depolanması
4.14.1 All incoming goods, including packaging materials and Ambalaj malzemeleri ve etiketler de dahil olmak
labels, shall be checked for conformity against üzere gelen tüm mallar, spesifikasyonlara ve
specifications and a determined inspection plan. The belirlenmiş bir muayene planına uygunluk
inspection plan shall be justified by risk assessment. açısından kontrol edilecektir. Denetim planı, risk
Records of those inspections shall be available. değerlendirmesi ile gerekçelendirilecektir. Bu
denetimlerin kayıtları mevcut olacaktır.
4.14.2 The storage conditions of raw materials, semi- Hammaddelerin, yarı mamullerin, son ürünlerin
finished, finished products and packaging materials ve ambalaj malzemelerinin saklama koşulları,
shall correspond to product specification and shall ürün özelliklerine uygun olacak ve diğer ürünler
not have any negative impact on other products.This üzerinde herhangi bir olumsuz etkisi
shall be defined in an implemented and maintained olmayacaktır. Bu, uygulanan ve sürdürülen bir
system. sistemde tanımlanacaktır.
4.14.3 Raw materials, packaging, semi-processed, finished Hammaddeler, paketleme, yarı işlenmiş, son
products shall be stored so as to minimise the ürünler, kontaminasyon risklerini veya diğer
contamination risks or other negative impact. olumsuz etkileri en aza indirecek şekilde
depolanacaktır.
4.14.4 Appropriate storage facilities shall be available for the Çalışma malzemelerinin, işlem yardımcılarının
management and storage of working materials, ve katkı maddelerinin yönetimi ve depolanması
process aids, and additives. The personnel için uygun depolama tesisleri mevcut olacaktır.
responsible for the management of storage facilities Depolama tesislerinin yönetiminden sorumlu
shall be trained. personel eğitilecektir.
4.14.5 All products shall be clearly identified. Use of products Tüm ürünler açıkça tanımlanacaktır. Ürünlerin
shall be undertaken in accordance with the principles kullanımı İlk Giren / İlk Çıkar ve / veya İlk Son
of First In/ First Kullanma Tarihi / İlk Çıkar ilkelerine uygun
Out and/ or First Expired/ First Out. olarak gerçekleştirilecektir.
4.14.6 Where a company hires a third-party storage service Bir şirketin üçüncü taraf bir depolama hizmeti
provider, the service provider shall be certified against sağlayıcısını işe aldığı durumlarda, hizmet
IFS Logistics or any other GFSI recognised sağlayıcı, ilgili faaliyet kapsamını kapsayan IFS
certification standard covering the respective scope of Lojistik veya GFSI tarafından tanınan diğer
activity. If not, all relevant requirements equivalent to herhangi bir sertifika standardına göre
the company’s own storage practices shall be fulfilled sertifikalandırılacaktır. Aksi takdirde, şirketin
and this shall be clearly defined in the respective kendi depolama uygulamalarına eşdeğer tüm
contract. ilgili gereksinimler yerine getirilecek ve bu, ilgili
sözleşmede açıkça tanımlanacaktır.
4.15 Transport Ulaşım
4.15.1 The conditions inside the vehicles, such as: Araçların içindeki koşullar, örneğin:
- absence of strange smells - garip kokuların yokluğu
- high dust load - yüksek toz yükü
- adverse humidity - olumsuz nem
- pests - zararlılar
- mould - küf
shall be checked before loading and documented to Yüklemeden önce kontrol edilmeli ve belirtilen
ensure compliance with the specified conditions. koşullara uygunluğunun sağlanması için
belgelenmelidir.

4.15.2 Where goods are transported at certain temperatures, Malların belirli sıcaklıklarda taşındığı
the temperature inside the vehicles shall be checked durumlarda, araçların içindeki sıcaklık
and documented before loading. yüklemeden önce kontrol edilecek ve
4.15.3 Procedures to prevent contamination during transport, belgelendirilecektir.
Yükleme ve boşaltma dahil olmak üzere nakliye
including loading and unloading, shall be in place. sırasında kontaminasyonu önleme prosedürleri
Different categories of goods (food/ non-food) shall be yerinde olacaktır. Varsa, farklı mal kategorileri
taken into consideration, if applicable. (gıda / gıda dışı) dikkate alınacaktır.
4.15.4 Where goods are transported at certain temperatures, Malların belirli sıcaklıklarda taşındığı yerlerde,
maintaining the adequate range of temperatures taşıma sırasında yeterli sıcaklık aralığının
during transport shall be ensured and documented. muhafaza edilmesi sağlanmalı ve
belgelenmelidir.
4.15.5 Adequate hygiene requirements for all transport Yükleme / boşaltma için kullanılan tüm nakliye
vehicles and equipment used for loading/unloading araçları ve ekipmanı için yeterli hijyen
(e.g. hoses of silo installations) shall exist. Measuresgereklilikleri (örneğin, silo kurulumlarının
taken shall be recorded. hortumları) bulunacaktır. Alınan önlemler kayıt
altına alınacaktır.
4.15.6 The loading/unloading area shall be appropriate for its Yükleme / boşaltma alanı, kullanım amacına
intended use. They shall be constructed in a way that: uygun olacaktır. Aşağıdakileri sağlayacak
– the risks of pest intake is mitigated şekilde inşa edilecektir:
– products are protected from adverse weather - haşere alımının riskleri azaltılır
conditions - ürünler olumsuz hava koşullarından korunur
– accumulation of waste is avoided - atık birikimi önlenir
– condensation and growth of mould are prevented - yoğuşma ve küf oluşumu önlenir
– cleaning can be easily undertaken. - temizlik kolaylıkla yapılabilir.

4.15.7 Where a company hires a third-party transport service Bir şirketin üçüncü taraf bir nakliye hizmeti
provider, the service provider shall be certified for IFS sağlayıcısını işe aldığı durumlarda, hizmet
Logistics or any other GFSI recognised certification sağlayıcı, ilgili faaliyet kapsamını kapsayan IFS
standard covering the respective scope of activity. If Lojistik veya GFSI tarafından tanınan diğer
not, all relevant requirements equivalent to the herhangi bir sertifika standardı için
company’s own transport practices shall be fulfilled sertifikalandırılacaktır. Aksi takdirde, şirketin
and this shall be clearly defined in the respective kendi nakliye uygulamalarına eşdeğer tüm ilgili
contract. gereklilikler yerine getirilecek ve bu, ilgili
sözleşmede açıkça tanımlanacaktır.

4.16 Maintenance and repair Bakım ve onarım

4.16.1 An adequate maintenance plan shall be in place, Ürün gerekliliklerine uygunluk için tüm kritik
maintained and documented, that covers all critical ekipmanı (nakliye dahil) kapsayan yeterli bir
equipment (including transport) for compliance with bakım planı mevcut olmalı, bakımı yapılmalı ve
product requirements. This applies both to internal belgelenmelidir. Bu hem dahili bakım faaliyetleri
maintenance activities and service providers. The hem de servis sağlayıcılar için geçerlidir. Plan
plan shall include responsibilities, priorities and due sorumlulukları, öncelikleri ve son tarihleri
dates. içerecektir.

4.16.2 Product requirements and prevention of Bakım ve onarım çalışmaları sırasında ve

contamination shall be ensured during and after sonrasında ürün gereksinimleri ve
maintenance and repair work. kontaminasyonun önlenmesi sağlanacaktır.
Records of maintenance and repair work shall be Bakım ve onarım çalışmalarının kayıtları
kept. tutulacaktır.
4.16.3 All materials used for maintenance and repair shall be Bakım ve onarım için kullanılan tüm
fit for malzemeler, amaçlanan kullanıma uygun
the intended use and shall not pose contamination olacak ve kontaminasyon riski
4.16.4 risks. and malfunctions of plant and equipment
Failures oluşturmayacaktır.
Gıda güvenliği ve kalitesi için gerekli olan tesis
(including transport) that are essential for food safety ve teçhizatın (nakliye dahil) arızaları ve
and quality, shall be identified, documented and bozuklukları, hızlı eylemleri mümkün kılmak ve
reviewed to enable prompt actions and to improve the bakım planını iyileştirmek için belirlenecek,
maintenance plan. belgelenecek ve gözden geçirilecektir.
4.16.5 Temporary repairs shall be carried out not to Gıda güvenliği ve ürün kalitesinden ödün
compromise food safety and product quality. Such vermemek için geçici onarımlar yapılacaktır. Bu
work shall be documented and a short-term deadline tür çalışmalar belgelenecek ve sorunun
set for eliminating the issue. giderilmesi için kısa vadeli bir son tarih
belirlenecektir.
4.16.6 Where a company hires a third-party maintenance Bir şirketin üçüncü şahıs bir bakım ve onarım
and repair service provider, all the company specified hizmeti sağlayıcısını işe aldığı durumlarda,
requirements regarding material, equipment and herhangi bir ürün kontaminasyonunu önlemek
operational rules shall be clearly defined, documented için, malzeme, ekipman ve operasyonel
and maintained in the service contract, to prevent any kurallarla ilgili olarak şirketin belirlediği tüm
product contamination. gereklilikler, hizmet sözleşmesinde açıkça
tanımlanmalı, belgelenmeli ve muhafaza
edilmelidir.
4.17 Equipment Ekipman
4.17.1 Equipment shall be suitably designed and specified Ekipman, amaçlanan kullanım için uygun
for the intended use. Before commissioning, it shall be şekilde tasarlanacak ve belirtilecektir. Devreye
verified that the product requirements are complied almadan önce, ürün şartlarına uyulduğu
with. doğrulanmalıdır.
4.17.2 For all equipment and utensils with direct food Doğrudan gıda teması olan tüm ekipman ve
contact, a certificate of conformity shall be in place, gereçler için, yasal gerekliliklere uygunluğu
which confirms compliance with legal requirements. onaylayan bir uygunluk sertifikası bulunacaktır.
In case no specific legal requirements are in place, Belirli yasal gerekliliklerin olmaması
evidence shall be available, such as: durumunda, aşağıdaki gibi kanıtlar
- certificate of conformity bulunacaktır:
- technical specifications - uygunluk belgesi
- manufacturer's self-declaration to demonstrate that - teknik özellikler
they are suitable for the intended use. - üreticinin amaçlanan kullanım için uygun
olduklarını gösteren kendi beyanı.
4.17.3 Equipment shall be located to allow effective cleaning Ekipman, etkili temizlik ve bakım işlemlerine izin
and verecek şekilde yerleştirilecektir.
4.17.4 maintenance
The companyoperations.
shall ensure that all product equipment Şirket, tüm ürün ekipmanlarının gıda güvenliği
is in a condition that shall not compromise food safety ve ürün kalitesinden ödün vermeyecek bir
and product quality. durumda olmasını sağlayacaktır.
4.17.5 The company shall ensure that in the event of Şirket, ekipmanda değişiklik olması durumunda,
changes to equipment, the process characteristics are müşterilerle mutabık kalınan ürün
reviewed in order to assure that the product gereksinimlerine uyulmasını sağlamak için
requirements, as agreed with customers, are süreç özelliklerinin gözden geçirilmesini
complied with. sağlayacaktır.
4.18 Traceability İzlenebilirlik
4.18.1 KO N° 7: A traceability system shall be in place KO N ° 7: Ürün partilerinin ve bunların
KO that enables the identification of product lots and hammadde partileri ve birincil ambalaj
their relation to batches of raw materials and malzemeleri ile ilişkisinin tanımlanmasını
primary packaging materials. The traceability sağlayan bir izlenebilirlik sistemi
system shall incorporate all relevant records of: bulunacaktır. İzlenebilirlik sistemi, aşağıdaki
- receipt ilgili tüm kayıtları içerecektir:
- processing - fiş
- use of rework - işleme
- distribution. - yeniden işleme kullanımı
Traceability shall be ensured and documented - dağıtım.
until delivery to the customer. İzlenebilirlik müşteriye teslim edilene kadar
sağlanacak ve belgelenecektir.

4.18.2 The traceability system shall be tested on a periodic İzlenebilirlik sistemi, en az yıllık olarak ve
basis, at least annually and each time the traceability izlenebilirlik sistemi her değiştiğinde periyodik
system changes. The test samples shall represent the olarak test edilecektir. Test numuneleri, şirketin
complexity of the company´s product range. The test ürün yelpazesinin karmaşıklığını temsil
records shall verify upstream and downstream etmelidir. Test kayıtları, ileri ve geri yönde
traceability (from delivered products to raw materials, izlenebilirliği doğrulamalıdır (teslim edilen
and vice versa). The traceability of the finished ürünlerden ham maddelere ve tersi). Bitmiş
product shall be performed within four (4) hours ürünün izlenebilirliği maksimum dört (4) saat
maximum. içinde gerçekleştirilecektir.

4.18.3 Test results, including the timeframe for obtaining the Bilgilerin elde edilmesi için zaman çerçevesi
information, shall be recorded and where necessary dahil olmak üzere test sonuçları kaydedilmeli ve
appropriate actions shall be taken. Timeframe gerektiğinde uygun önlemler alınmalıdır. Zaman
objectives shall be defined and be in compliance with çerçevesi hedefleri tanımlanmalı ve müşteri
customer requirements. gereksinimlerine uygun olmalıdır.
4.18.4 The traceability system shall identify the relationship İzlenebilirlik sistemi, aşağıdakiler arasındaki
between ilişkiyi tanımlamalıdır:
batches of final products and their labels. nihai ürün grupları ve etiketleri.
4.18.5 Traceability shall be ensured at all stages, including Devam eden çalışma, işlem sonrası ve yeniden
work in progress, post treatment and rework. çalışma dahil olmak üzere tüm aşamalarda
izlenebilirlik sağlanacaktır.
4.18.6 Labelling of semi-finished or finished product lots shall Malların net bir izlenebilirliğini sağlamak için
be made at the time when the goods are directly yarı mamul veya son ürün lotlarının
packed to ensure a clear traceability of goods. Where etiketlenmesi, mallar doğrudan paketlendiğinde
goods are labelled at a later time, the temporarily yapılmalıdır. Malların daha sonra etiketlendiği
stored goods shall have a specific lot labelling. Shelf durumlarda, geçici olarak depolanan malların
life (e.g. best before date) of labelled goods shall be belirli bir parti etiketi olacaktır. Etiketli malların
established using the original production batch. raf ömrü (örneğin son kullanma tarihi), orijinal
üretim serisi kullanılarak belirlenecektir.
4.18.7 If required by the customer, identified representative Müşteri tarafından talep edilmesi halinde, üretim
samples of the manufacturing lot or batch number lotunun veya parti numarasının tanımlanmış
shall be stored appropriately and kept until expiration temsili numuneleri uygun şekilde depolanacak
of the “Use by” or “Best before” date of the finished ve bitmiş ürünün "Son tüketim tarihi" veya
product and if necessary, for a determined period "Tavsiye edilen son tüketim tarihi" sona erene
beyond this date. kadar ve gerekirse bu tarihten sonra belirlenen
bir süre boyunca saklanacaktır.

4.19 Allergen risk mitigation Alerjen riskini azaltma

4.19.1 Raw material specifications that identify allergens Son ürünlerin satıldığı ülkeyle ilgili beyanları
requiring declarations relevant to the country of sale gerektiren alerjenleri tanımlayan hammadde
of the finished products shall be available. The özellikleri mevcut olacaktır. Şirket, tesislerinde
company shall maintain a continuously up-to-date kullanılan alerjenleri içeren tüm hammaddelerin
listing of all raw materials containing allergens used sürekli güncel bir listesini tutacaktır. Bu aynı
on the premises. This shall also identify all blends and zamanda alerjen içeren bu tür hammaddelerin
formulas to which such raw materials containing eklendiği tüm karışımları ve formülleri de
allergens are added. tanımlayacaktır.

4.19.2 Based on hazard analysis and assessment of Tehlike analizi ve ilişkili riskin
associated risk, preventive and control measures değerlendirmesine dayalı olarak, ürünlerin
shall be in place from receipt to dispatch, to ensure alerjenlerle potansiyel çapraz
that potential cross contamination of products by kontaminasyonunun en aza indirilmesini
allergens is minimised. The potential cross sağlamak için, alınmasından sevkiyata kadar
contamination risks related to: önleyici ve kontrol tedbirleri alınacaktır.
-environment Aşağıdakilerle ilgili potansiyel çapraz bulaşma
-transport riskleri:
-storage -çevre
-raw materials -ulaşım
shall be considered. -depolama
Control measures shall be verified. -hammadde
göz önüne alınmalı.
Kontrol önlemleri doğrulanacaktır.
4.19.3 Finished products containing allergens that require Beyan gerektiren alerjen içeren bitmiş ürünler,
declaration shall be declared in accordance with legal yasal gerekliliklere uygun olarak beyan
requirements. edilecektir.
Accidental or technically unavoidable cross- Yasal olarak beyan edilmiş alerjenlerin kaza
contaminations of legally sonucu veya teknik olarak önlenemeyen çapraz
declared allergens and traces shall be labelled. The kontaminasyonları ve izleri etiketlenecektir.
decision shall be based on a hazard analysis Karar, bir tehlike analizine ve ilgili risklerin
and assessment of associated risks. The potential değerlendirmesine dayanacaktır. Şirkette
cross- contamination with allergens from raw işlenen hammaddelerden kaynaklanan
materials processed in the company shall also be alerjenlerle potansiyel çapraz kontaminasyon,
taken into account on the product label. ürün etiketinde de dikkate alınacaktır.

4.20 Food Fraud Gıda Sahteciliği

4.20.1 The responsibilities for a food fraud vulnerability Bir gıda sahteciliği güvenlik açığı
assessment and mitigation plan shall be clearly değerlendirmesi ve azaltma planı için
defined. The responsible person(s) shall have the sorumluluklar açıkça tanımlanacaktır. Sorumlu
appropriate specific knowledge and have the full kişi (ler), uygun özel bilgiye sahip olacak ve üst
commitment from the senior management. yönetimden tam taahhüt alacaktır.
4.20.2 A documented food fraud vulnerability assessment İkame, yanlış etiketleme, tağşiş veya
shall be undertaken on all raw materials, ingredients, sahtecilikle ilgili olarak hileli faaliyet risklerini
packaging materials and outsourced processes, to belirlemek için tüm ham maddeler, içerikler,
determine the risks of fraudulent activity in relation to
ambalaj malzemeleri ve dış kaynaklı süreçler
substitution, mislabelling, adulteration or üzerinde belgelenmiş bir gıda sahtekarlığı
counterfeiting. The criteria considered within the güvenlik açığı değerlendirmesi yapılacaktır.
vulnerability assessment shall be defined. Güvenlik açığı değerlendirmesinde dikkate
alınan kriterler tanımlanacaktır.
4.20.3 A documented food fraud mitigation plan shall be Güvenlik açığı değerlendirmesine referansla
developed, with reference to the vulnerability dokümante edilmiş bir gıda sahteciliği azaltma
assessment, and implemented to control any planı geliştirilecek ve belirlenen riskleri kontrol
identified risks. The methods of control and monitoring etmek için uygulanacaktır. Kontrol ve izleme
shall be defined and implemented. yöntemleri tanımlanmalı ve uygulanmalıdır.
4.20.4 The food fraud vulnerability assessment shall be Gıda sahtekarlığı savunmasızlık
regularly reviewed, at least annually, and/or in thedeğerlendirmesi, en az yılda bir kez ve / veya
event of increased risks. If necessary, the food fraud
artan risk durumunda düzenli olarak gözden
mitigation plan shall be revised/updated accordingly.
geçirilecektir. Gerekirse, gıda sahtekarlığı
azaltma planı buna göre revize edilecek /
güncellenecektir.
5 Measurements, analysis, improvements Ölçümler, analizler, iyileştirmeler
5.1 Internal audits İç denetimler
5.1.1 KO N° 8: The company shall have an effective KO N ° 8: Şirket, IFS Standardının en
KO internal azından tüm gereksinimlerini kapsayacak
audit program in place which shall cover at least etkili bir iç denetim programına sahip
all the requirements of the IFS Standard. olacaktır.
Scope and frequency of internal audits shall be İç denetimlerin kapsamı ve sıklığı risk
determined and justified by risk assessment. The değerlendirmesi ile belirlenecek ve
internal audit program shall also apply to off-site gerekçelendirilecektir. İç denetim programı,
storage locations owned or rented by the şirkete ait olan veya şirket tarafından
company. kiralanan tesis dışı depolama yerleri için de
geçerli olacaktır.
5.1.2 Internal audits of activities, which are critical to food Gıda güvenliği ve ürün kalitesi açısından kritik
safety and product quality, shall be carried out at least önem taşıyan faaliyetlerin iç tetkikleri yılda en
once a year. az bir kez yapılacaktır.
5.1.3 The auditors shall be competent and independent Denetçiler, yetkin ve denetim bölümünden
from the audited department. bağımsız olmalıdır.
5.1.4 Internal audit results shall be communicated to the İç denetim sonuçları, üst yönetime ve ilgili
senior management and to persons responsible for faaliyetlerden sorumlu kişilere bildirilir. Gerekli
the concerned activities. Necessary corrective actions düzeltici faaliyetler ve uygulama programı
and a schedule for implementation shall be belirlenecek, dokümante edilecek ve ilgili kişiye
determined, documented and communicated to the iletilecektir. İç denetimlerden kaynaklanan tüm
relevant person. All corrective actions resulting from düzeltici faaliyetler doğrulanacaktır.
the internal audits shall be verified.

5.2 Site factory inspections Saha fabrika denetimleri

5.2.1 Site and factory inspections shall be planned and Şantiye ve fabrika denetimleri aşağıdaki gibi
carried out for topics such as: konular için planlanacak ve gerçekleştirilecektir:
- constructional status of production and storage - üretim ve depolama tesislerinin yapısal
premises durumu
- external areas - dış alanlar
- product control during processing - işleme sırasında ürün kontrolü
- hygiene during processing and within the - işleme sırasında ve altyapı içinde hijyen
infrastructure - yabancı madde tehlikeleri
- foreign material hazards - personel hijyeni.
- personnel hygiene. Denetimlerin sıklığı, risk değerlendirmesi ile
The frequency of inspections shall be justified by risk gerekçelendirilecek ve önceki deneyimlerin
assessment and be based on the history of previous geçmişine dayandırılacaktır.
experience.
5.3 Process and working environment validation and Süreç ve çalışma ortamı doğrulama ve
control kontrol
5.3.1 The criteria for process and working environment Süreç ve çalışma ortamı doğrulama ve kontrol
validation and control shall be clearly defined. kriterleri açıkça tanımlanacaktır.
Where the control of process and working Gıda güvenliği ve ürün kalitesi gerekliliklerini
environment parameters (temperature, time, pressure, sağlamak için proses ve çalışma ortamı
chemical properties, etc.) are essential to ensure the parametrelerinin (sıcaklık, zaman, basınç,
food safety and product quality requirements, such kimyasal özellikler, vb.) Kontrolünün gerekli
parameters shall be monitored and recorded olduğu durumlarda, bu parametreler sürekli
continuously and/ or at appropriate intervals. olarak ve / veya uygun aralıklarla izlenecek ve
kaydedilecektir.
5.3.2 All rework operations shall be validated, monitored Tüm yeniden işleme operasyonları
and documented. These operations shall not affect doğrulanacak, izlenecek ve belgelenecektir. Bu
the food safety and product quality requirements. işlemler, gıda güvenliği ve ürün kalitesi
gerekliliklerini etkilemeyecektir.
5.3.3 Procedures shall be in place for prompt notification, Ekipman arızalarının ve süreç sapmalarının
recording and monitoring of equipment malfunction derhal bildirilmesi, kaydedilmesi ve izlenmesi
and process deviations. için prosedürler uygulanacaktır.
5.3.4 Process validation shall be performed using the Proses validasyonu, gıda güvenliği ve
collected data that is relevant for food safety and the proseslerle ilgili toplanan veriler kullanılarak
processes. If substantial modifications occur, a re- yapılmalıdır. Önemli değişiklikler meydana
validation shall be carried out. geldiğinde, yeniden değerlendirme yapılacaktır.
5.4 Calibration, adjustment and checking of Ölçme ve izleme cihazlarının kalibrasyonu,
measuring and monitoring devices ayarlanması ve kontrolü
5.4.1 The company shall identify and record the measuring Şirket, gıda güvenliği ve ürün kalitesi
and monitoring devices required to ensure gerekliliklerine uyumu sağlamak için gerekli
compliance with food safety and product quality olan ölçüm ve izleme cihazlarını tanımlayacak
requirements. Their calibration status shall be ve kaydetecektir. Kalibrasyon durumları
recorded. Measuring and monitoring devices shall be kaydedilecektir. Ölçme ve izleme cihazları,
legally approved if required by legisltation. mevzuatın gerektirmesi halinde yasal olarak
onaylanacaktır.

5.4.2 All measuring devices shall be checked, adjusted and Tüm ölçüm cihazları, bir izleme sistemi ile belirli
calibrated at specified intervals, with a monitoring aralıklarla kontrol edilmeli, ayarlanmalı ve
system. This system shall be in accordance with kalibre edilmelidir. Bu sistem, tanımlanmış,
defined, recognised standard/ methods and within tanınmış standartlara / yöntemlere uygun ve
relevant limits of the process parameters values. The işlem parametreleri değerlerinin ilgili sınırları
results of the checks, adjustments and calibrations içinde olacaktır. Kontrollerin, ayarların ve
shall be documented. kalibrasyonların sonuçları belgelendirilecektir.

5.4.3 All measuring devices shall be used exclusively for Tüm ölçüm cihazları, yalnızca tanımlanmış
their defined purpose. Where the results of amaçları için kullanılacaktır. Ölçüm sonuçlarının
measurements or the status of the device indicate a veya cihazın durumunun bir arızaya işaret ettiği
malfunction, the device in question shall be durumlarda, söz konusu cihaz derhal onarılmalı
immediately repaired or replaced. Where necessary, veya değiştirilmelidir. Gerektiğinde, süreçler ve
corrections and corrective actions on processes and ürünler üzerinde düzeltmeler ve düzeltici
products shall be carried out. faaliyetler gerçekleştirilecektir.

5.5 Quantity control monitoring Miktar kontrol izleme

5.5.1 The company shall define compliance criteria to Şirket, lot miktarını kontrol etmek için uygunluk
control lot quantity. A frequent and methodological kriterlerini tanımlamalıdır. Hedef ülke / ülkelerin
strategy for quantity control shall be in place to meet yasal gerekliliklerini ve müşteri
legal requirements of the destination country/ies and spesifikasyonlarını karşılamak için miktar
customer specifications. kontrolü için sık ve metodolojik bir strateji
yürürlükte olacaktır.
5.5.2 Checks shall be implemented and recorded, Kontroller, üretim partisinin uygun bir şekilde
according to a sampling plan which ensures a proper temsil edilmesini sağlayan bir numune alma
representation of the manufacturing lot. Results of planına göre uygulanmalı ve kaydedilmelidir. Bu
these checks shall be compliant with defined criteria kontrollerin sonuçları, teslim edilmeye hazır tüm
for all products ready to be delivered. ürünler için tanımlanan kriterlere uygun
olacaktır.
5.6 Product and process analysis Ürün ve süreç analizi
5.6.1 Testing plans, for internal and external analysis shall İç ve dış analiz için test planları, ürün güvenliği,
be justified by risk assessment to ensure that product kalitesi, güvenliği, yasal ve özel müşteri
safety, quality, safety, legal and specific customer gereksinimlerinin karşılandığından emin olmak
requirements are met. The plans shall cover topics, için risk değerlendirmesi ile
such as: gerekçelendirilecektir. Planlar, aşağıdaki gibi
- raw materials konuları kapsayacaktır:
- semi-finished products, - hammaddeler
- finished products - yarı mamul ürünler,
- packaging materials - son ürünler
- contact surfaces of processing equipment - ambalaj malzemeleri
- relevant parameters for environmental monitoring. - işleme ekipmanının temas yüzeyleri
All test results shall be recorded. - çevresel izleme için ilgili parametreler. Tüm
test sonuçları kaydedilecektir.
5.6.2 Analyses, which are relevant for food safety, shall Gıda güvenliğiyle ilgili analizler, tercihen uygun
preferably be performed by laboratories with akredite programları / yöntemleri (ISO / IEC
appropriate accredited programs/ methods (ISO/IEC 17025) olan laboratuvarlar tarafından
17025). If the analyses are performed internally or by yapılmalıdır. Analizler, uygun akredite
a laboratory without the appropriate accredited programlar / yöntemler olmadan dahili olarak
programs/ methods, the results shall be verified on a veya bir laboratuvar tarafından
regular basis by laboratories accredited to these gerçekleştiriliyorsa, sonuçlar bu programlara /
programs/methods (ISO/IEC 17025). yöntemlere akredite olan laboratuvarlar
tarafından düzenli olarak doğrulanmalıdır (ISO /
5.6.3 Procedures shall exist which ensure the reliability of Resmi olarak kabul edilmiş analiz yöntemlerine
the internal analyses results, based on officially dayalı olarak iç analiz sonuçlarının
recognised analysis methods. This shall be güvenilirliğini sağlayan prosedürler mevcut
demonstrated by ring tests or other proficiency tests. olmalıdır. Bu, halka deneyleri veya diğer
yeterlilik deneyleri ile gösterilecektir.
5.6.4 Results of analyses shall be evaluated promptly by Analizlerin sonuçları, yetkili personel tarafından
competent personnel. Appropriate corrective actions derhal değerlendirilecektir. Tatmin edici
shall be undertaken for any unsatisfactory results. The olmayan sonuçlar için uygun düzeltici faaliyetler
analytical results shall be reviewed regularly in order gerçekleştirilecektir. Eğilimleri belirlemek için
to identify trends and, when necessary, corrective analitik sonuçlar düzenli olarak gözden
actions shall be taken. geçirilecek ve gerektiğinde düzeltici önlemler
alınacaktır.
5.6.5 Where internal analyses or controls are undertaken, Dahili analizler veya kontrollerin
these shall be carried out in accordance with defined gerçekleştirildiği durumlarda, bunlar, uygun
procedures by trained and approved personnel, in ekipman kullanılarak, tanımlanmış alanlarda
defined areas or laboratories, using appropriate veya laboratuvarlarda eğitimli ve onaylı
equipment. personel tarafından tanımlanmış prosedürlere
uygun olarak gerçekleştirilecektir.
5.6.6 For verification of the quality of the finished product, Son ürünün kalitesinin doğrulanması için iç
internal organoleptic tests shall be carried out organoleptik testler düzenli olarak yapılacaktır.
regularly. These tests shall be in accordance with Bu testler, spesifikasyonlara uygun olacak ve
specifications and related to the impact on respective ürün özelliklerinin ilgili parametreleri üzerindeki
parameters of product characteristics. The results of etki ile ilgili olacaktır. Bu testlerin sonuçları
these tests shall be documented. belgelendirilmelidir.

5.6.7 The testing plan shall be regularly reviewed and Test planı, ürün güvenliği, kalitesi veya yasallığı
updated, based on results, changes to legislation or üzerinde etkisi olabilecek sonuçlara, mevzuat
issues that may have an impact on product safety, değişikliklerine veya konulara dayalı olarak
quality or legality. düzenli olarak gözden geçirilecek ve
güncellenecektir.
5.7 Product release Ürün serbest bırakma
5.7.1 A procedure for quarantine (blocking/hold) shall be in Risk değerlendirmesi ile gerekçelendirilen bir
place that is justified by risk assessment. The karantina prosedürü (bloke / bekletme)
procedure shall ensure that only raw materials, semi- yürürlükte olacaktır. Prosedür, yalnızca
finished and finished products and packaging hammaddelerin, yarı mamul ve bitmiş ürünlerin
materials conforming to product requirements, are ve ürün şartlarına uygun ambalaj
processed and dispatched. malzemelerinin işlenmesini ve sevk edilmesini
sağlamalıdır.
5.8 Management of complaints from authorities and Yetkililerden ve müşterilerden gelen
customers şikayetlerin yönetimi
5.8.1 A procedure shall be in place for the management of Ürün şikayetlerinin yönetimi ve yetkili
product complaints and of any written notification from makamlardan - resmi kontroller çerçevesinde -
the competent authorities –within the framework of herhangi bir yazılı bildirim, uygunsuzluk tespit
official controls-, any ordering action or measure to be edildiğinde alınacak herhangi bir sipariş eylemi
taken when non-compliance veya önlemi için bir prosedür yürürlükte
is indetified. olacaktır.

5.8.2 All complaints shall be registered, readily available Tüm şikayetler kayıt altına alınacak, kolayca
and assessed by competent staff. Where it is justified, erişilebilir olacak ve yetkili personel tarafından
appropriate actions shall be taken immediately. değerlendirilecektir. Gerekçelendirildiğinde,
derhal uygun önlemler alınacaktır.
5.8.3 Complaints shall be analysed with a view to Uygunsuzluğun tekrarlanmasını önlemek için
implementing appropriate actions to avoid the uygun önlemlerin uygulanması amacıyla
recurrence of the non- conformity. şikayetler analiz edilecektir.
5.8.4 The results of complaint data analysis shall be made Şikayet veri analizi sonuçları, ilgili sorumlu
available to the relevant responsible persons. kişilere sunulur.
5.9 Management of incidents, product withdrawal, Olayların yönetimi, ürün geri çekme, ürün
product geri çağırma
recall
5.9.1 A procedure shall be implemented and maintained for Gıda güvenliği, kalitesi ve yasallığı üzerinde
management of incidents and potential emergency etkisi olan olayların ve olası acil durumların
situations with an impact on food safety, quality and yönetimi için bir prosedür uygulanmalı ve
legality. It shall include, at a minimum: sürdürülmelidir. Asgari olarak şunları
- the decision making process içerecektir:
- the nomination of a person, authorised by the - karar verme süreci
company and permanently available, to initiate the - olay yönetimi sürecini zamanında başlatmak
incident management process in a timely manner için şirket tarafından yetkilendirilmiş ve daimi
- the nomination and training of an incident olarak hazır bulunan bir kişinin atanması
management team, - bir olay yönetimi ekibinin atanması ve eğitimi,
- an up to date alert contact list including customer - müşteri bilgileri, yasal tavsiye kaynakları,
information, sources of legal advice, contacts kontakların mevcudiyeti dahil güncel bir uyarı
availability, irtibat listesi,
-a communication plan including authorities. - yetkilileri içeren bir iletişim planı.
5.9.2 KO KO N° 9: An effective procedure for the withdrawal KO N ° 9: Tüm ürünlerin geri çekilmesi ve /
and/or the recall of all products shall be in place. veya geri çağrılması için etkili bir prosedür
This procedure shall include a clear assignment of yürürlükte olacaktır. Bu prosedür, müşteriler
responsibilities and a comprehensive information ve tüketiciler için net bir sorumluluk
policy for customers and consumers. atamasını ve kapsamlı bir bilgi politikasını
içerecektir.
5.9.3 The procedures for management of incidents and Olayların yönetimi ve ürün geri çekme / geri
product withdrawal/recall, shall be subject to regular çağırma prosedürleri, en az yılda bir kez düzenli
internal testing, at least once a year. This test shall be iç testlere tabi olacaktır. Bu test, tüm
carried out to ensure the effective implementation and prosedürün etkili bir şekilde uygulanmasını ve
operation of the full procedure and shall include the işletilmesini sağlamak için gerçekleştirilecek ve
verification of the updated contact data. güncellenmiş iletişim verilerinin doğrulanmasını
içerecektir.
5.10 Management of non-conformities and non- Uygunsuzlukların ve uygun olmayan
conforming products ürünlerin yönetimi
5.10.1 A procedure shall be in place for the management of Tüm uygun olmayan hammaddelerin, yarı
all non- conforming raw materials, semi-finished mamüllerin, son ürünlerin, işleme
products, finished products, processing equipment ekipmanlarının ve ambalaj malzemelerinin
and packaging materials. This shall include, at a yönetimi için bir prosedür yürürlükte olacaktır.
minimum: Bu, asgari olarak şunları içerecektir:
- defined responsibilities - tanımlanmış sorumluluklar
- isolation/ quarantine procedures - izolasyon / karantina prosedürleri
- risk assessment - risk değerlendirmesi
- identification including labelling - etiketleme dahil kimlik
- decision about the further usage like release, - serbest bırakma, yeniden işleme / işlem
rework/post treatment, blocking, quarantine, sonrası, engelleme, karantina, reddetme / elden
rejection/disposal. çıkarma gibi daha fazla kullanım hakkında
karar.
5.10.2 The procedure for the management of non- Uygun olmayan ürünlerin yönetim prosedürü,
conforming products shall be understood and applied tüm ilgili çalışanlar tarafından anlaşılacak ve
by all relevant employees. uygulanacaktır.
5.10.3 Where non-conformities are identified, immediate Uygunsuzlukların tespit edildiği durumlarda,
actions shall gıda güvenliği ve ürün kalitesi gerekliliklerine
be taken to ensure that food safety and product uyulmasını sağlamak için acil önlemler
quality requirements are complied with. alınacaktır.
5.10.4 Finished products (including packaging) that are out Marka sahibinin yazılı onayı olmadıkça,
of specifications shall not be placed on the market spesifikasyonlara uymayan son ürünler
under the corresponding label, unless a written (ambalaj dahil) ilgili etiket altında piyasaya arz
approval of the brand owner is available. edilmeyecektir.
5.11 Corrective actions Düzeltici eylemler
5.11.1 A procedure shall be in place for the recording and Önleyici ve / veya düzeltici eylemlerle
analysis of non-conformities and non-conforming nüksetmeleri önlemek amacıyla
products, with the objective to avoid recurrences by uygunsuzlukların ve uygun olmayan ürünlerin
preventive and/or corrective actions. This may include kaydedilmesi ve analizi için bir prosedür
a root cause analysis. yürürlükte olacaktır. Bu, bir kök neden analizi
içerebilir.
5.11.2 KO N° 10: Corrective actions shall be clearly KO N ° 10: Uygunsuzlukların daha fazla
KO formulated, documented and undertaken as soon meydana gelmesini önlemek için düzeltici
as possible to avoid the further occurrence of faaliyetler açık bir şekilde formüle edilmeli,
non-conformities. The responsibilities and the belgelenmeli ve mümkün olan en kısa
timescales for corrective actions shall be clearly sürede gerçekleştirilmelidir. Düzeltici
defined. faaliyetler için sorumluluklar ve zaman
çizelgeleri açıkça tanımlanacaktır.

5.11.3 The effectiveness of the implemented corrective Uygulanan düzeltici faaliyetlerin etkinliği
actions shall be assessed and the results of the değerlendirilmeli ve değerlendirme sonuçları
assessment documented. belgelenmelidir.
6 Food defence plan Gıda savunma planı
6.1 The responsibility for the food defence plan shall be Gıda savunma planının sorumluluğu açıkça
clearly defined. Those responsible shall have the tanımlanacaktır. Sorumlu olanlar, uygun özel
appropriate specific knowledge and training, and have bilgi ve eğitime sahip olacak ve üst yönetimden
full commitment from the senior management. tam sorumluluk alacaktır.
6.2 A food defence plan and procedure shall be Olasılığa dayalı bir gıda savunma planı ve
developed based on probability and be implemented prosedürü geliştirilecek ve değerlendirilen
in relation to assessed threats. This shall include: tehditlerle ilgili olarak uygulanacaktır. Bu şunları
- legal requirements içerecektir:
- identification of critical areas and/or practices and - yasal yükümlülükler
policy of access by employees - kritik alanların ve / veya uygulamaların ve
-visitors and contractors çalışanların erişim politikasının belirlenmesi
- all other appropriate control measures. -ziyaretçiler ve müteahhitler
The food defence plan shall be reviewed at least - diğer tüm uygun kontrol önlemleri.
annually, and updated when appropriate. Gıda savunma planı en az yılda bir kez gözden
geçirilecek ve uygun olduğunda
güncellenecektir.
6.3 The test on the effectiveness of the food defence plan Gıda savunma planının etkinliğine ilişkin test ve
and the related control measures shall be included in ilgili kontrol önlemleri, iç denetim ve teftiş
the internal audit and the inspection plan. planına dahil edilir.
6.4 A documented procedure shall exist for managing Dış teftişlerin ve düzenleyici ziyaretlerin
external inspections and regulatory visits. Relevant yönetimi için dokümante edilmiş bir prosedür
personnel shall be trained to execute the procedure. mevcut olmalıdır. Prosedürü yürütmek için ilgili
personel eğitilecektir.
 AÇIKLAMALAR

Doküman

Politika oluşturulması
Gıda Güvenliği Kültür Planı
Gıda Güvenliği Anket Formları
Hedeflerin oluşturulması

Faaliyetler

Tüm çalışanlara politika eğitimi verilmesi

Politikanın şirketin belirlenmiş alanlarına asılması
Gıda Güvenliği Kültür planında oluşacak
aktivitelerin yapılması
Anket yapılması
Hedeflerin takibi ve raporlanması

Doküman
Organizasyon Şeması
Kişiler ve Görevleri listesi
Gıda Ekip Ataması
Vekalet listesi

Faaliyet

Yönetim ve ilgli birim sorumlalarının oluştuğu bir

toplantı yapılması
Doküman
Görev tanımları yazılmalı

Faaliyet
İlgili kişiler ile görüşüp neler yaptıkları
listelenecek
Görev tanımları oluşturulacak
Görev tanımları ilgili kişilere dağıtılacak (2
kopya imzalı, biri persoele verilir, biri şirket
dosyasında tutulur)

Organizasyon Şeması oluşturulacak ve Betül

hanım direk yönetime bağlanacak.

Doküman
Doküman Kontrolü Prosedürü
Doküman
Doküman Kontrolü Prosedürü
Dış Kaynaklı Doküman Listesi

Doküman

Geri Çekme/Çağırma Prosedürü

Doküman
Müşteri İlişkileri Prosedürü
Doküman
Yönetimi Gözden Geçirme Prosedürü

Doküman
Yönetimi Gözden Geçirme Prosedürü

Doküman
İç Denetim Prosedürü
Ön Gereksinim Programı Prosedürü

Doküman Kontrolü Prosdürü

Doküman Kontrolü Prosdürü

Doküman Kontrolü Prosdürü

Kayıtların Saklanması Prosedürü

Kayıtların Saklanması Prosedürü

Kayıtların Saklanması Prosedürü

Doküman
Eğitim Prosedürü
Atama Formu, Vekalet Yazısı

Doküman
Ön Gereksinim (Hijyen Talimatları)

Doküman
Hijyen Talimatları, Ziyaretçi Hijyen Kuralları,
Kontrol Formları
Personel Günlük Hijyen formları,

Personel Günlük Hijyen formları,

Mavi, yara bandı ve mavi eldiven alınması

Hijyen Talimatı

Bone alımı (kumaş ya da tek kullanımlık)

Eldivenle çalışma alanın belirlenmesi, görsel

tabelalarla desteklenmesi

Her personele en az iki adet (kıyafet ve iş

ayakkabısı belirlenmeli)
Personel Kıyafet ve Temizlik Talimatı

Tüm personel sağlık muayenesi olmalı (portör)

Eğitim Prosedürü, Eğitim Planı, Eğitim etkinlik
değerlendirmesi

Personel soyunma odaları, personel kıyafet

dolapları, personel geçit yolu, tuvaletler
yapılmalı, üretim alanındaki tuvaletler
kaldırılarak sadece el yıkama alanı olarak
kalacak, lojmanın en alt katına dışardan gelen
personel için soyunma odası ve dolaplar
oluşturulacak. Bu dolaplarda yiyecek içicek
bulundurulmayacak
Tehlike analizi içerisinde değerlendirilecek ve
plan oluşturulacak

Personel Üretim giriş noktası ve yönetim giriş

noktasına hijyen bariyeri kurulması gerekli

Müşteriden spekt, şartname, siparaiş formu

istenecek.
Müşteri iişkileri prosedürü

Yönetmelik takibi, Müşteri iişkileri prosedürü

Bitmiş ürün speksifikasyonu hazırlanacak.

Bitmiş ürün speksifikasyonu hazırlanacak.

Bitmiş ürün speksifikasyonu hazırlanacak.

Bitmiş ürün speksifikasyonu hazırlanacak.

GDO konusu araştırılacak

Spektler, Müşteri şartanemesi karşılaştırma

tablosu

Ürün geliştirme prosedürü

Ürün geliştirme prosedürü

Ürün geliştirme prosedürü ve analizler

Etiket hazırlık ve onay süreci

Etiket hazırlık ve onay süreci

Ürün besin içeriği analiz yaptırılması

N/A

Ürün, ambalaj, diğer sarf malzeme spektleri

Satınalma Prosedürü
Tedarilçi onaylama süreçleri
Tedarikçi listeleri

Tedarilçi Risk değerlendirmesi

Girdi kontrol
N/A

N/A

N/A

Satınalma Prosedürü, Girdi kontrol

Tehlike analizine göre istenilecek belgeler

tedarikçiden alınır

Müşteri şartnamesi ile karşılaştırma, Müşteri

ilişkileri prosedürü
Tesis aylık hijyen denetimi

swap analizleri

Haritar çizilmeli

Akış şemaları

Tehlike analizleri

N/A
su numunesi alma planı

n/a

Temizlik planı ve formu

Temizlik formu, etkinlik değerlendirmesi

Temizlik formu, etkinlik değerlendirmesi

Temizlik ve kimyasal eğitimi

etkinlik değerlendirmesi

Temizlik ekipmanları alınmalı

MSDS ler toparlanacak

N/A