Minimum audit time

Here you can have the minimum audit time calculated for IFS Food

*1 audit day corresponds to 8 hours.
The minimum audit duration is two (2) days. A reduction up to 0,75 days can apply in some specific conditions as described in the Doctrine If the calculation tool provides an audit duration which is longer than 2 days and if the company organization justifies it, the certification body can reduce duration, but never under the full day provided by the tool. For example, an audit duration of 3,5 days can be reduced to 3 days. In the audit report, the certification body shall specify the reason of this reduction (doctrine

Number of employees:
Product scopes: 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, confectionary, snacks
7. Combined Products
8. Beverages
9. Oils and fats
10. Dry products, other ingredients and supplements
11. Pet food
Processing steps: P1. Sterilisation (e.g. cans)
P2. Heat treatment, thermal pasteurisation, UHT/aseptic filling, hot filling, Other pasteurisation techniques e.g. high pressure pasteurisation, microwave with the purpose to reduce food safety hazards
P3. Irradiation of food
P4. Preserving: Salting, marinating, sugaring, acidifying/ pickling, curing, smoking, etc.
Fermentation/ acidification
P5. Evaporation/ dehydration, vacuum filtration, freeze drying, microfiltration (less than 10 µ mesh size)
P6. Freezing (at least –18 °C) including storage
Quick freezing, Cooling, chilling processes and respective cool storing
P7. Antimicrobial dipping/ spraying, fumigation
P8. Packing MAP, Packing under vacuum
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, disinfection after cleaning, positive air pressure systems (like filtration below 10μm)
P10. Specific separation techniques: e.g. filtration like reverse osmoses, use of active charcoal
P11. Cooking, baking, bottling, filling of viscous products, brewing, fermentation (e.g. wine), drying, frying, roasting, extrusion, churning
P12. Coating, breading, battering, cutting, slicing, dicing, dismembering, mixing/ blending, stuffing, slaughtering, sorting, manipulation, packing, storing under controlled conditions (atmosphere) except temperature, labelling
P13. Distillation, purification, steaming, damping, hydrogenating, milling