IFS Food Version 8 – key requirements for food manufacturers

Version 8 of the IFS Food standard will apply to food manufacturers from January 2024. This is the most comprehensive revision of the standard in many years – it introduces a new structure of requirements, strengthens the risk-based approach and, for the first time, formalises food safety culture as a measurable element of the management system. Below, we discuss how the standard is structured and what specific requirements it places on a production facility.

Structure of the standard – five chapters of requirements

IFS Food Version 8 organises 234 requirements into five chapters, consolidating what was spread across six in Version 7. The structure covers: management responsibility, the quality and food safety management system, resource management, operational processes, and measurement and improvement. Together, they form a comprehensive system covering the entire product lifecycle – from raw material management through to delivery to the customer.

A key structural change in Version 8 is the introduction of compliance with customer requirements as a ‘Knock Out’ (KO) requirement. This applies to agreements concerning recipes, process parameters, monitoring plans, and labelling and packaging – failure to meet these results in the automatic termination of the audit.

Key substantive requirements

HACCP system. The implementation of HACCP is a mandatory requirement – the absence of such a system or a non-functioning system will result in the audit being terminated. The system must be developed by a multidisciplinary team, and the hazard analysis must cover biological, chemical, physical and allergenic hazards. Critical control points (CCPs) require validation, monitoring and documented corrective procedures.

Food safety culture. Version 8 requires the establishment of measurable objectives in four areas: communication regarding safety policy, training, mechanisms for gathering feedback from staff, and performance measurement. This topic must be enshrined in the company’s policy and verified by auditors through direct discussions with staff – not solely through a review of documentation.

Allergen management. A mandatory requirement. The facility must carry out an allergen risk assessment, implement procedures to prevent cross-contamination, and validate the effectiveness of cleaning when changing production runs.

Product authenticity and food fraud. Authenticity requirements are embedded in almost all sections of the standard. A vulnerability assessment is required for all raw materials and ingredients, along with a documented risk mitigation plan.

Supplier oversight. The facility must have a system for the approval and ongoing assessment of suppliers. Specifications for raw materials must be up to date and comply with legal and customer requirements.

Assessment system and audit procedure

IFS Food uses a points-based system – each requirement is assessed on a scale of A (20 points) / B (15 points) / C (5 points) / D (0 points). The final result is expressed as a percentage: the basic level is 75% or above, and the higher level is 95% or above. Failure to meet any key requirement (KO) terminates the audit, regardless of the other results.

At least one in every three audits is carried out unannounced. The IFS certificate is then marked with an asterisk – increasingly valued by retail chains as proof that the facility meets the standard’s requirements on a day-to-day basis, and not just whilst preparing for the audit.