Documente Academic
Documente Profesional
Documente Cultură
Company Name:
Address:
City:
Region/State:
Postcode: Country:
Contact Name:
Contact Position:
(PCQI name – FSMA only)
Contact E-mail Address:
Tel No. Website:
Is this site part of a group? Please specify the group name
COMPANY TO BE INVOICED
(if same as above please leave blank)
Company Name:
Address:
City:
Region/State:
Postcode: Country:
Contact Name: Contact Position:
Contact E-mail Address:
Tel No.
STANDARD REQUIRED
☐ BRC Food Issue 8 ☐ FSSC 22000 ☐ ISO22000:2005 ☐ ISO22000:2018
(please complete section A) (Until 31 December 2019)
☐ IFS Food ☐ IFS Logistics ☐ IFS Broker ☐ IFS C&C/Wholesale
(please complete section B) (please complete section B) (please complete section B) (please complete section B)
☐ FSMA FSVP ☐ FSMA VQIP
(please complete section C) (please complete section C)
☐ Initial/First Certification
☐ Renewal of existing
☐ Extension to scope of existing certification
certification
☐ Do you want the audits selected above combined? Date the certification is
required by?
SCOPE
What is the proposed scope of certification:
(detail product/s manufactured and key processes, packaging
e.g. Processing of sliced pre-packed chilled pineapple and
pineapple in cans.)
Exclusions – detail any product lines/operations to be
excluded from certification
Justification for exclusion
Detail any operations included in the scope that are
performed on another site?
What is the distance from this site?
Is any part of the process and/or product sub-
contracted(out-sourced)? If Yes please detail what.
If warehousing is off site and managed by the same
team as the main site detail size of site and distance
from the main site
COMPANY DETAILS
(please complete fully this section as it determines the audit time)
Please list below each product family(ies) and product types (A product family showing common process or
technology)
Exp. of product family: production of canned fruit juices and frozen fruit juices (2 product families)
Exp. of product types: canned mango juice, canned pineapple juice, canned guava juice and canned strawberry juice. (4
product types)
PRODUCT FAMILY
PRODUCT
TYPE
Multi-sites and Head Office functions can be audited – however please make it clear on this form so we can
give specific advice
NB - Traded Goods is now incorporated into the Issue 8 standard, but is still voluntary.
Multi-location and Head Office functions can be audited – however please make it clear on this form so we
can give specific advice
IFS Food
Audit language
Language of quality manual /
documents
To be combined with other IFS
☐ IFS Broker ☐ IFS Logistics
standards?
Does your company manufacture
any products under retail brands?
☐ Announced ☐ Unannounced Option 1 ☐ Unannounced Option 2
There will be an additional registration form if you require an unannounced audit.
Product Scope(s)
Red and white meat, Fish and fish
1☐ 2☐ 3☐ Egg and egg products
poultry and meat products products
Grain products, cereals, industrial
Fruits and
4☐ Dairy products 5☐ 6☐ bakery and pastry, confectionary,
vegetables
snacks
7☐ Combined products 8☐ Beverages 9☐ Oils and fats
Dry goods, food additives
10 ☐ 11 ☐ Pet food
and supplements
For Logistics
☐ Storage ☐ Transport ☐ Cross Docking
Technology Scope(s)
Technology oriented classification
IFS tech IFS processing step – including
which takes also into consideration
scope processing/treating/manipulation/ storing
product risks
Sterilisation (in final packaging) with the
purpose to destroy pathogens
A ☐ P1 Sterilisation (e.g. cans)
Sterilised (e.g. autoclaved) products in
final packaging.
Thermal pasteurisation, UHT/aseptic filling; Pasteurisation / other heat treatment or
hot filling; Other pasteurisation techniques other technology applied with the purpose
B ☐ P2
e.g. high pressure pasteurisation, to reduce food safety hazards (and UHT
microwave process)
☐ P3 Irradiation of food Processed products: Treatment with
Preserving: Salting, marinating, sugaring, purpose to modify product and/or extend
C
☐ P4 acidifying/pickling, curing, smoking, etc. the shelf life and/or reduce food safety
Fermentation/acidification hazards by preservation techniques and