IFS Food/Food Safety Standard Version 8/V8 Key Changes

IFS (International Featured Standards) was established in 2003 to provide one type of food, product and service. Since its inception, it has aimed to provide comparability and transparency for the consumer and reduce costs for suppliers and retailers throughout the entire supply chain. To this end, it has expanded its product standards further and became a globally recognized GFSI-approved certification program in both food and non-food categories.

Version 8/V8, the new version of IFS Food/Food Safety Standard, the most established standard in the GFSI approved food category of IFS, was published on 18.04.2023. Organizations certified by the IFS Food/Food standard will be able to receive inspections from IFS Food Food Version 8/V8 as of October 2023. As of January 1, 2024, it will become mandatory to obtain audits from the new version of IFS.

Considering the fundamental changes in the entire standard;

• As it is known, in the IFS standard, A score is considered as full compliance, C and D scores are deviation, B score is a point that requires attention that may lead to a deviation in the future, while B score is considered as deviation with the new version. The firm that gets 20 points from full compliance will now lose 5 points and get 15 points when it deviates with the B score. Whoever gets a C deviation score will lose 15 points and get 5 points. D deviation points will lose (-20) points.

• The requirement that one out of every three inspections be unaware as per the GFSI rule has officially entered the IFS Food standard.

• In the new version, if you have the European Union PDO (Protected Designation of Origin) or Protected Geographical Indication with its Turkish equivalent, it has become possible to add it to the IFS certificate with a disclaimer.

• It is expected that the food safety culture item will be updated and targets will be set for the following four items of the culture.

o Communication about food safety policies and responsibilities

o Education

o Employee feedback on food safety issues

o Performance measurement

• Reporting time, number of doctrinal rules, and other administrative requirements have been significantly reduced, while complying with the documentation requirements of GFSI benchmarking and accreditation.

• The structure of the requirements of the standard, which is also used as a list of questions, has been changed in order to follow the inspection process more consistently and increase the efficiency of the inspection, for example, food defense, which was a stand-alone section, has now become part of section 4.

• IFS Version_8 Codex Alimentarius has been aligned with the new versions of ISO 22003-2 and GFSI Benchmarking Requirements.

• Items in the standard requirements, which are also used as a list of questions in audits, have been made more consistent and clear to better clarify the purpose of the requirements. In addition, the word "Assessment/Assessment" used in IFS V7 in accordance with ISO 22003-2 has been changed back to "Audit/Audit".

Considering the Basic Changes in Standard Requirements;

1.Management and Commitment

1.1 Policy

1.1.1 Sustainability has been added to the minimum required food safety, product quality, legality and originality, customer focus, food safety culture items in the policy to be developed, implemented and maintained.

“This company policy will be communicated to all employees and will be broken down into specific targets for relevant departments.” ” Added the requirement

1.1.2 Authenticity has been added to the items of food safety, product quality, legality and all relevant information regarding these must be communicated to the relevant personnel in an effective and timely manner, the requirement has been changed.

1.2 Institutional Structure

1.2.6 Statements of any visits by health authorities that result in notifications and/or penalties and when there is an official withdrawal by official order on matters that need to be notified to the certification body within (3) working days.

Customer orientation, defined as item 1.3 in Version_7, was changed to 4.1 in Version_8, and the item became customer focus and contracts.

1.3 Management Review (item 1.4 in IFS Food V7, item 1.3 in the new version)

1.3.1 In the old version “Top management should ensure that the food safety and quality management system is reviewed at least annually or more frequently in case of significant changes.” I mean in the new version

“Top management will ensure that the food safety and quality management system is reviewed. This activity will be planned over a 12-month period and its execution will not exceed 15 months.

1.3.3 In the old version, “Top management should identify and regularly review (for example, through internal audits or on-site verification) the necessary infrastructure and work environment for compliance with product requirements”, in the new version

“Top management should identify and review the infrastructure and work environment required to ensure food safety, product quality, legality, and authenticity at least once or whenever significant changes occur within a 12-month period.” He defined what he expected about the infrastructure and working environment, and also clarified that he would definitely want to review it once in a 12-month period.

2.Food Safety and Quality Management System

2.1 Quality Management

2.1.1 Document Management

2.1.1.1 The item that was 2.1.1.3 in the old version became 2.1.1.1 in the new version.

2.1.1.2 The item 2.1.1.1 in the old version has been changed to 2.1.1.2 in the new version and the Food safety and quality management system should be documented and implemented. It should be stored in a safe place. This should include both physically stored and digitally stored documents.

2.1.1.3 The item that was 2.1.1.2 in the old version has been changed to 2.1.1.3 in the new version.

2.2 Food Safety Management

Requirement numbering has been changed under this heading. While it was numbered as 2.2.1 Haccp Plan, 2.2.2 Haccp Team, 2.2.3 Haccp Analysis in the old version, 2.2.1 Haccp Plan remained the same in the new version, while it was defined as 2.3 Haccp Analysis and 2.3 items as 2.3.1 Haccp Team, 2.3.2 Product descriptions. continued as requirements.

2.3.11 Haccp Plan Verification and Creation of Verification Procedures (It was created by combining two titles as a new article)

2.3.11.1 Added as a new item.

Verification procedures, including revalidation after any changes that may affect food safety, should be documented, implemented and maintained to ensure that the HACCP plan is suitable to effectively control identified hazards.

2.3.11.2 Item 2.2.3.10 in the old version has been renumbered as 2.3.11.2. While the HACCP plan verification activities are internal audit, analysis, sampling, deviations and complaints, nonconformities are added to this. He added the clause of Haccp verification at least once in a 12-month period and when there are significant changes. It is clearly stated that the results of this verification must be recorded. The results should be added to the haccp plan, left as in the old version.

3. Resource Management

3.2 Personnel Hygiene

3.2.3 In the old version, the requirement that compliance with personal hygiene requirements should be checked regularly has been revised in the new version to be monitored at a frequency based on risks and at least once every 3 months.

3.3 Training and Instructions

3.3.1 The requirement defined in the old version as “The company will implement documented training and/or instruction programs according to their jobs regarding product and process requirements and training needs of employees” has been further clarified in the new version.

It has taken the form of “Documented training and/or instruction programs will be implemented according to their jobs, according to product and process requirements and training needs of employees”.

“Evaluation of training effectiveness” has been added to the training content, training frequency, employee duties, languages, qualified trainer/teacher requirements that should be included in the documented training and/or instruction programs

4.Operational Process4.1 Customer Focus and Contracts

(Customer orientation, defined as clause 1.3 in Version_7, was changed to 4.1 in Version_8, and the clause became customer orientation and contracts.)

4.1.3 The requirement of KO No_5, which was in the article 4.2.2.1 in the old version, was moved to the article 4.1.3 in the new version and became KO No_4. Clause 4.2.2 has been removed from the standard

In the old version, testing and monitoring plans for customer contracts were added to the requirement that customer contracts regarding BOM (including raw material properties), process, technological requirements, packaging, labeling should be complied with.

4.2 Specifications and Formulas

4.2.1Specifications

4.2.1.3 In the previous version, KO No_4 in this item was changed to KO No_5 in the same article. Requirement detail remained the same

4.4 Purchasing

4.4.1 comes across as a completely rewritten requirement.

A procedure should be documented, implemented and maintained for the procurement of raw materials, semi-finished products and packaging materials and the approval and monitoring of suppliers (internal and external). This procedure will include, as a minimum, the following:

• Risks of raw materials and/or suppliers

• Required performance standards (eg certification, origin, etc.)

• Exceptional circumstances (eg urgent purchase)

And additional criteria depending on the risks, for example:

• Audits performed by an experienced and competent person

• Test results

• Supplier reliability

• Complaints

• Supplier survey.

4.4.2 It comes across as a completely rewritten requirement.

Purchased materials will be evaluated for food safety, product quality, legality and authenticity based on risks and supplier status. The results will be the basis for testing and monitoring plans.

4.4.3 The item 4.4.5 in the old version has been moved to item 4.4.3 in the new version.

4.4.4 The item 4.4.6 in the old version has been moved to item 4.4.4 in the new version.

4.4.5 Moved from 4.4.7 to 4.4.5 in the old version, “An agreement should be documented and implemented that covers outsourced processes and describes all arrangements made in connection with it, including in-process controls, testing and monitoring plans.” was clarified.

4.4.6 The item 4.4.8 in the old version was moved to item 4.4.6 in the new version.

4.4.7 Procurement of materials and supplier evaluations should be reviewed at least every 12 months or when significant changes occur. Records of reviews and post-assessment activities should be documented. (Newly added item)

4.6 Factory Location

4.6.1 The potential adverse impact on food safety and/or product quality from the factory environment (eg soil, air) will be investigated. Where risks are identified (eg, excessive dusty air, strong odours), measures should be documented, implemented and reviewed for effectiveness once in a period of at least 12 months or whenever significant changes occur.

In the new version, details about the review of the event are clarified at least once in a 12-month period or when significant changes occur.

4.8 Factory Plan and Process Flows

4.8.1 This clause has been written with more clarity.

A layout covering all buildings should be documented and maintained and, as a minimum, clearly describe the process flow of finished product, packaging material, raw materials, personnel, waste and water.

4.9 Production and Storage Buildings

4.9.9 Water

4.9.9.1 In the old version “Water used as a component in the production process or for cleaning must be of potable quality at the point of use and provided in sufficient quantity; this also applies to steam and ice used in the production area.” From the requirement in the form, in the new version this also applies to steam and ice used in the production area.” section removed

4.10 Compressed Air and Gases

4.10.1 In the old version “The quality of compressed air in direct contact with food or primary packaging materials should be monitored based on hazard analysis and assessment of the associated risks. If gases are used, they will demonstrate sufficient safety and quality through a declaration of conformity and be suitable for their intended use.” The requirement defined as in the new version

“The quality of compressed air in direct contact with food or food contact materials will be monitored according to risks. Compressed air does not pose a risk of contamination”.

4.10.2 Compressed air does not pose a risk of contamination” in the old version was rewritten more clearly and “Gas in direct contact with food or food contact materials must demonstrate safety and quality for the intended use.” took shape.

4.12 Reducing the Risk of Foreign Matter

4.12.3 Newly added requirement.

“All chemicals on site will be fit for purpose, labeled, stored and handled in a way that does not pose a risk of contamination.”

4.19 Reducing the Risk of Allergens

4.19.1 This requirement in the old version has been rewritten in detail. “A risk assessment will be carried out for all raw materials to identify allergens requiring declaration, including incidental or technically unavoidable cross-contaminations of legally declared allergens and traces. This information will be available and relevant to the country(s) where the final products are sold and will be documented and maintained for all raw materials. A constantly up-to-date list of all raw materials containing allergens used in facilities must be maintained. This will also identify any mixtures and formulations to which such allergen-containing raw materials are added.”

4.19.2 In the new version, “Based on hazard analysis and assessment of related risks” has been added to this article.

5. Measurements, Analysis, Improvements

5.1 Internal Audits

5.1.1 In the old version “The company will have at least an effective internal audit program that will cover all the requirements of the IFS Standard. The scope and frequency of internal audits should be determined and justified by the risk assessment. The internal audit program also applies to company-owned or leased off-site storage facilities.” KO No_8, which is defined as, has been written in more detail and is in the new version.

“An effective internal audit program must be documented, implemented and maintained and ensure that at least all the requirements of the IFS Standard are audited. This activity will be planned over a 12-month period and its implementation will not exceed 15 months. The company will conduct a risk assessment where activities critical to food safety and product quality will be audited more frequently. It also applies to off-site storage spaces owned or leased by the company.” took shape

5.6 Product and Process Analysis

5.6.2 It appears as a new item.

Based on risks, environmental monitoring program criteria should be documented, implemented and maintained.

5.6.3 In the old version the requirement states “If analyzes are performed in-house or by a laboratory without appropriate accredited programs/methods, the results should be verified regularly by laboratories accredited according to these programs/methods (ISO/IEC 17025).” While defined as , in the new version it is clarified as regular verification at least once in a 12-month period or when significant changes occur.

5.9 Management of Exceptions, Product Recalls and Product Recalls

5.9.2 In the old version “The management of incidents and product recall/recall procedures shall be subject to regular internal testing, at least once a year. This testing will include verification of updated communication data to ensure the effective implementation and operation of the entire procedure.” Its necessity has been rewritten and clarified as follows.

“The procedure will be subject to internal testing for recall/withdrawal, covering the end-to-end process. This activity will be planned over a 12-month period and its implementation will not exceed 15 months. The result of the test should be reviewed for continuous improvement.

5.11 Management of deviations, nonconformities, corrections and corrective actions (bold sections added to title)

5.11.2 Newly added clause.

When deviations and nonconformities are detected, corrections will be applied.

As Suswise, we will be happy to support you with our certified trainers and consultants in your training and consultancy activities related to the transition from IFS Food/Food Version_7 to the new version Version_8. You can reach us at hello@suswise.com.

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Prepared by: Sibel Taşhan Yurtseven, IFS Certified Auditor/Trainer/Consultant

Resources:

IFS Food/Food V7 Standard

IFS Food/Food V8 Standard

IFS Food/Food V8 Industry Bulletin/April 2023