/ Application Form for
IFS Food Standard – Announced Audit
E-mail: / Fax:

Is this an: Initial Audit / Renewal Audit / Extension to Scope Audit? (please circle)

  1. DETAILS OF SITE TO BE ASSESSED

SiteName:
SiteAddress:
County/Region:
Postcode:
Country:
Contact Name: / Position:
Telephone: / Mobile:
E-mail: / Fax:
Company Structure: / Please confirm if independent / co-operative / part of group etc:
  1. OTHER BUSINESS DETAILS (if different from above)

Head Office Name:
Head OfficeAddress:
County/Region:
Postcode:
Country:
Contact Name: / Position:
Telephone: / Mobile:
E-mail: / Fax:
  1. Contact Details

Is the Head Office the main contact for the IFS Directory? / Yes/No / Contact Name:
  1. Previous IFS Certification, or certification to other Schemes?

Are you currently certified to an IFS Standard? / Yes / No
If ‘Yes’: please confirm which Standards? / Food / Broker / Logistics / Other
If ‘No’: have you had any IFS audits in the past? / Yes / No
Please confirm the following for the last IFS Food audit you had (or enter ‘none’ if no previous audits):
Date & Result:
Certification body:
Auditor:
Do you have an NSF number? / Yes / No / If yes, please quote here / C / 0
Have you previously been registered with any Certification Body for the IFS Food Standard? / Yes / No
If yes, please give details: / COID:
Certification Body:
Auditor:
Reaudit due date:
Please send a copy of the last report.
Please send a copy of your last report (if audited by another Certification Body last audit).
Are you currently certified by NSF to any Standard (e.g. BRC / IFS / other)? / Yes / No / Which?
Are you applying for any retailer-specific modules to be audited as well as your IFS Food audit (e.g. Costco)? / Yes / No / Which?
  1. Site to be a Evaluated -

a. Evaluation & Process Details:

In addition to the information requested below, please submit, with this form a site plan, organogram and HACCP summary.

To comply with IFS language requirements, please confirm the language of the company / principal language of the shop floor (see IFS Food Doctrine for further information if required)
Is this site certificated to other standards e.g. ISO 22000, BRC, etc? / If yes, state scheme name and last evaluation date
Have you had any product recall since your last IFS audit ? / If yes, please give a brief description (date / product / reason for recall)
Wording of proposed audit scope
(if unchanged from previous audit please confirm scope on certificate)
Exclusions from the scope.
It is not permissible to exclude parts of the process or parts of the Standard.
Exclusions are allowed only if:
- The products are clearly different from those in the scope.
- If the excluded products have no interaction with the products in the scope.
- If they form a minority of the production.
and
- If they are produced in a separate area;
or;
- If they are produced on different equipment;
or;
- If they are produced at a different time of year. / List and justify any intended exclusions
Traded (pre-packed) Goods / Please describe any traded goods handled by the site.
Processes to be audited– please list all processes carried-out on site / Please describe in full the manufacturing and storage processes, including any processes carried out as part of raw material / ingredient preparation,employed in the production ofall the products in the scope of the audit.
Are there any field rigs(please confirm how many) or similar packing processes?

IFS Food version 6 product scopes – select product categories:

 / Please select IFS product scope categories
1 / Red and white meat, poultry and meat products
2 / Fish and fish products
3 / Egg and egg products
4 / Dairy products
5 / Fruit and vegetables
6 / Grain products, cereals, industrial bakery and pastry, confectionery, snacks
7 / Combined products
8 / Beverages
9 / Oils and fats
10 / Dry goods, other ingredients and supplements
11 / Pet food

Where product scope 7 (Combined products) is selected, please list all the individual product groups that are used as ingredients, and if they undergo any processing on-site before use:

Ingredient group / Processed before use (Y/N) / Processes carried out
e.g. 1 / 2 / 6 / Y / Chopped & blended

Product Technology scopes:

Please tick all the IFS Technologies employed in the production of all the products in the scope of the audit.Note: A chart with examples of products and respective product scopes is available on IFS website: .

Please
tick
 / IFS processing step – including processing/treating/manipulation/storing / Technology focussed classification which takes into consideration product risks
P1 / A / Sterilisation (e.g. cans) / Sterilisation (in final packaging) with the purpose to destroy pathogens.
Sterilised (e.g. autoclaved) products in final packaging.
P2 / B / Thermal pasteurisation, UHT/aseptic filling, hot filling.
Other pasteurisation techniques e.g. high pressure pasteurisation, microwave / Pasteurisation with the purpose to reduce food safety hazards (and UHT process).
P3 / C / Irradiation of food / Processed products: Treatment with purpose to modify product and/or extend the shelf life
and / or reduce food safety hazards by preservation techniques and other processing techniques.
Note – exception: Irradiation is attributed to this category although aimed at the destruction of microorganisms.
P4 / Preserving: Salting, marinating, sugaring, acidifying/pickling, curing, smoking, etc.
Fermentation, acidification
P5 / Evaporation/dehydration, vacuum filtration, freeze drying, microfiltration (less than 10μ mesh size)
P6 / D / Freezing (at least –18°C / 0°F), cold storage of raw materials, intermediate and finished products.
Quick freezing, cooling, chilling processes and respective cool storing / Systems, treatments to maintain product integrity and or safety.
Treatment with purpose to maintain the quality and/or integrity of the products including treatments to remove contamination and/or prevent contamination.
P7 / Antimicrobial dipping/spraying, fumigation
P8 / E / Packing MAP, packing under vacuum / Systems, treatments to prevent product contamination.
Processes to prevent product contamination especially microbiological contamination, by
means of high hygiene control and/or specific infrastructure during handling, treatment and/or processing and or packaging (e.g.
MAP).
P9 / Processes to prevent product contamination esp. microbiological contamination, by means of high hygiene control and/or specific
infrastructure during handling, treatment and/or processing e.g. clean room technology, “white room”, controlled working room temperature for food safety purpose, positive air pressure systems (e.g. filtration below 10μ, disinfection after cleaning
P10 / Specific separation techniques: e.g. filtration like reverse osmosis, use of active charcoal
P11 / F / Cooking, baking, bottling, filling viscous liquids, brewing, fermentation (e.g. wine), drying, frying, roasting, extrusion, churning / Any other manipulation, treatment, processing not being listed in A, B, C, D, E
P12 / Coating, breading, battering, cutting, slicing, dicing, dismembering, mixing/blending, stuffing, slaughtering, sorting, manipulation
Storing under controlled conditions (atmosphere) except temperature, packing operations
P13 / Distillation, purification, steaming, damping, hydrogenating, milling
3. Site to be Evaluated -
  1. Site Details:

Criteria / Please answer as fully as possible – this allows NSF Certification UK to ensure that our assessor is fully prepared prior to your assessment.
Are there any products or processes that are seasonal, or that do not run all year? Please list any relevant products / processes, and the times of year that they take place. / Products:
Processes:
When was the site built ?
What is the size of the production & storage areas of the site (sq metres) ?
Are all operations undertaken at this location? If no – give details
Are all processes contained within one building?
Are any processes subcontracted? If yes, please list what.
Number of Processing Lines?
Number of Packing Lines & packaging types used? / Number of lines:
Packaging types – please list all types used (e.g. glass bottles / flow-wrap / MAP / bag in box):
Total number of employees including seasonal staff, Administration, Sales, etc. / Permanent:
Seasonal: / Shift patterns
  1. Declaration:

A copy of my report will be provided to the IFS in accordance with the IFS scheme requirements.
My companycontact details, grade, scope, exclusions, product category, issue and expiry date information will appear on the IFS public database.
Certification Scheme Regulations Governing Accredited Certificates to which you must adhere can be found via the NSF Certification UK Ltd website link:

A key component of the scheme is the calibration of the auditors to ensure a consistent understanding and application of the requirements. All Certification Bodies are required to have processes to calibrate their own auditors. An essential element of the training and calibration of auditors is the witnessed auditprogramme. Auditors are observed during an audit and provided with feedback on the performance of the audit. In order to ensure consistency between Certification Bodies, and for the purposes of accreditation, an audit may be witnessed by the IFS Integrity programme or an Accreditation Body auditor. This process forms an essential part of the scheme and sites are obliged to permit witnessed audits as part of the conditions for certification. (IFS Food Standard v6, Page 93: 2.4).
I declare that I will abide by the scheme and NSF Certification UKregulations, that I give permission for any witnessed audit, for the publication of the details within this declaration on the IFS public database, that all of the information given in this form is correct and that all information in order to evaluate compliance with the requirements of the Standard will be available for evaluation at the time of the audit.
Signature:
Name: / Company:
Position: / Date:
For NSF Service Provider use only
IFS Food questionnaire for certification bodies, to define, under exceptional circumstances, product exclusions in audit scope
If, under exceptional circumstances, the company decides to exclude specific product ranges from the scopeof the IFS Food audit, following questionnaire has to be filled in by the certification body, to check if exclusionis allowed. The filled in questionnaire shall then be part of the audit plan.
Date of questionnaire validation: ......
Name of the certification body person who filled in the questionnaire: ......
Name of the company person who requested the exclusion: ......
1) Is the exclusion related to product or process?
Product Regular processExclusion is NOT possible

2) Is the product seasonal/ sporadic?

No Yes
Are the product/tech scopes and/or HACCP study (incl. allergens, contaminants, etc.) identical for seasonal/sporadic products and regular products?

YesProduct can be included
Nowith a documentary on-site
audit or can be excluded
3) Is the product to be excluded a private label (retail/wholesale branded)
product?YesExclusion is NOT possible

No
4) Is the product to be excluded clearly differentiable from the product(s)
which is/are included in the audit scope?
NoExclusion is NOT possible
Yes
5) Is/are the initial step(s) of production of the product to be excluded
common with the one of the included product(s)?
NoExclusion is possible
Yes (e.g. where area / processing
line is fully independent since
the beginning, without any
contamination risk).
6) Does the product to be excluded go to a different area than the one
related to the product included in the audit scope?
NoExclusion is NOT possible
Yes
7) Is the contamination risk controlled between included and excluded product?
(The manufacturer shall demonstrate the control of contamination risk between excluded
and included products (allergens, chemical, physical, microbiological hazards). Process
flow chart related to the product to be excluded shall be sent to the certification body.)
No Exclusion is NOT possible
Yes
Exclusion is possible
Note: the auditor will always check on-site if defined exclusions are relevant and in line with the questionnaire,
by assessing the risks which may arise from excluded products (e.g. contaminants, allergens).
* Note 1: only exception to this rule is seasonal process(es), which can be excluded, as long as the scope ofthe certification is unambiguous and only takes into account the process audited in functioning.
** Note 2: By definition, all by-products from the processing (feed grade/tech. grade) which are not specifiedin the IFS Food Annex 3, Part 1 are excluded from the scope of the IFS Food audit. Those products shallnot be specified on the IFS certificate as exclusions and shall just be described in the company profile of theaudit report.
For NSF Service Provider use only
NSF Certification UK Ltd Contract Review
It is the responsibility of the Approved Service Provider Operations Manager to review the information provided by the client and to initially accurately calculate the audit duration and provisionally assign the auditor. It is the responsibility of the UK office to contract review and it is the responsibility of the UK office to formally make the decision regarding the audit duration.
Has NSF or any current NSF auditor previously carried out an IFS Food audit at this site? Yes / No
List the last 3 audit dates and auditors:
Date of previous audit: ………………… Auditor: ………………………………………
Date of previous audit: ………………… Auditor: ………………………………………
Date of previous audit: ………………… Auditor: ………………………………………
Planned Auditor Name for this audit:…………………………………………………..
IFS Language Rules:
  1. What is the site language ? (see section 3a above)

  1. Does the planned auditor have this language approval (see competency matrix) ? please circle answer
/ Yes – okay to proceed / No – go to question 3
  1. If no, is a translator allowed under IFS rules for the country (see IFS Doctrine) ? please circle answer
/ Yes – go to question 4 / No – audit cannot be done
  1. If a translator is permitted, please enter name of planned translator:

5. Is translator approved on Competency Matrix ?
please circle answer / Yes – okay to proceed / No – please apply for approval to Certification
If a translator is to be used then a 20% increase in audit duration must be made.
Planned audit duration:
Scheduled on-site audit duration based on audit duration calculator: ……………..……
Additional time added for translator (if not applicable please enter ‘NA’): …………………..
Total audit duration planned: ……………………………..
Justification for any deviation from standard calculation:
Audit duration calculation / working:
Product Scopes:
Processing steps:
Total number of staff:
Minimum audit duration from calculator (as per IFS audit calculator)=
20% increase for translator (where required) =
Preparation time (min 2 hours) =
Report writing (4 to 8+ hours) =
Travel time =
Total hours’ time for quotation =
Calculation completed by:

(Note: Formal contract review is approved / recorded on IQ)

Ref: NSF IFS Food RF30 Issue 12 / Page 1 of 9