The IFS standard (International food standard) allows food production companies to ensure and guarantee food quality and safety of their own products and to check their quality level over the years.
The IFS certification is by now a necessary requirement to work in the agrifood sector and to show the commitment of companies towards safety and respect for public health standards regulating the field, above all through an updated company HACCP policy to manage all production stages, from reception of careful selected and certified raw materials to storage and distribution of the goods produced.
The IFS standard was developed by the GDO producers in Europe with the aim of managing the processes and to limit the risk of health incidents. It refers to a set of GMP (Good Manufacturing Practise), GLP (Good Laboratory Practise) GHP (Good Hygiene Practise) requirements and satisfies the criteria of the Global food Safety Initiative issued by the Cies, in which also the CEO participates.
This standard allows companies to:
- communicate their commitment to food safety and, in case of accident, limit the possible legal consequences, demonstrating that all reasonable measures to avoid have been taken;
- to set up and implement a management system ensuring the integral respect for quality, safety and compliance constraints in accordance with the laws regulating the sector, in particular those in force in the destination countries of the finished products;
- have an instrument to improve food safety management through the control and monitoring of critical factors;
- reduce the effect of wastes, reworking and product recalls.