IFS Food v8 and Food Safety Systems Auditing

Module I-the IFS Food V8 benchmark
Origin, scope and structure of IFS Food v8;
Comparison IFS Food vs. ISO 22000 vs. BRCGS: convergences and specificities;
Ifs Food V8 chapters: quality management and Food Safety, Management Responsibility, Resource Management, production process, measurement, analysis and improvement;
IFS scoring system: rankings, Kos (knockouts) and majors;
Allergen, traceability and Food Defense requirements in IFS v8;
Exercise: analysis of real ifs audit report (practical Group case).
Module II-techniques and conduct of Second Part audit
ISO 19011: 2018-Guidelines for audits of management systems;
Typology of audits: first, second and third part;
Audit planning: program, plan, checklist and criteria;
Audit techniques: interview, direct observation, document analysis and verification of records;
Opening and closing of audit: conduct of meetings;
Classification and registration of nonconformities and opportunities for improvement;
Drafting of the audit report;
Complete internal audit simulation: trainees audit a food company scenario.
Module III-integration, trends and Final evaluation
Integration of multiple references: integrated management systems (IMS);
Emerging trends: Food Fraud, Food Defense, digitization and blockchain traceability;
Preparation for certification process: choice of body, pre-audit and follow-up;
Final assessment
Audit report prepared individually from the practical case of the simulation.

NAO