International Food Standard, Version 5Checklist of the IFS, Version 5 Nr.ReferenceIFS requirementsEvaluationExplanation11.Senior Management Responsibility21.1Corporate policy / Corporate principles31.1.1The senior management shall draw up and implement corporate policy. This shall consider as a minimum: - customer focus - environmental responsibility - ethics and personnel responsibility - product requirements (includes: product safety, quality, legality, process and specification). The corporate policy shall be communicated to all employees.41.1.2The content of the corporate policy shall have been broken down into specific objectives for the related departments. The responsibility and the time scale for achievement shall be defined for each department of the company.51.1.3From the corporate policy, the quality objectives shall be communicated to the employees in the respective departments and shall be effectively implemented.61.1.4The senior management shall ensure that the achievement of all objectives is regularly reviewed, as a minimum at least once a year.71.1.5The company shall ensure that all relevant information is communicated effectively and in a timely manner to the relevant personnel.81.1.6The company shall assign the responsible for the external communication (crisis management, authorities and communication with media).91.2Corporate structure101.2.1An organisation chart shall be available showing the structure of the company.111.2.2Competences and responsibilities, including deputisation of responsibility shall be clearly laid down.121.2.3Job descriptions with clearly defined responsibilities shall exist for employees, whose work has an effect on product requirements.131.2.4The senior management shall ensure that employees are aware of their responsibilities and that mechanisms are in place to monitor the effectiveness of their operation.141.2.5Employees with influence on product requirements shall be aware of their responsibilities, and shall be able to demonstrate their understanding of their responsibilities.151.2.6The senior management shall have nominated an IFS representative.161.2.7The senior management shall provide sufficient and relevant resources to meet the product requirements.171.2.8The department responsible for quality management shall have a direct reporting relationship to the senior management.181.2.9The company shall ensure that all processes (documented and undocumented) are known by the relevant personnel and are applied consistently.191.2.10The company shall have a system in place, to ensure that it is kept informed of all relevant legislation on food safety issues, scientific and technical developments and industry codes of practice.201.3Customer focus211.3.1A procedure shall be in place to identify fundamental needs and expectations of customers.221.3.2The results of this procedure shall be evaluated and considered by the determination of quality objectives.231.4Management review241.4.1Senior management shall ensure that the quality management system is reviewed at fixed periods.251.4.2This review shall include measures for the control of the quality management system and for the continuous improvement process.261.4.3The company shall identify and review regularly (e.g. by internal audits or on-site inspection) the infrastructure needed to achieve conformity to product requirements. This shall include, as a minimum, the following: - buildings - supply systems - machines and equipment - transport. The results of the review shall be considered, with due consideration to risk, for investment planning.271.4.4The company shall identify and review regularly (e.g. by internal audits or on-site inspection) the work environment needed to achieve conformity to product requirements. This shall include, as a minimum the following: - staff facilities - environmental conditions - safety and security at work - hygienic conditions - workplace design - external influences (e.g. noise, vibration). The results of the review shall be considered, with due consideration to risk for investment planning.282.Quality Management System292.1HACCP (based on the Codex Alimentarius - CA)302.1.1HACCP system312.1.1.1The basis of the company抯 food safety control system shall be a fully implemented, systematic and comprehensive HACCP system, based upon the Codex Alimentarius principles. It shall take into account any legal requirements of the production and destination countries which may go beyond such principles. The HACCP system shall be implemented at each production site.322.1.1.2The HACCP system shall cover all raw materials, products o