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International Featured Standard (IFS)
The International Featured Standard (IFS) was defined in 2003 by representatives of the European food retail industry. It serves to review and certify systems for ensuring food safety, quality, and conformity in food production. Building on the well-known ISO 9001:2000 quality management standard, the IFS also integrates the principles of “good manufacturing practice” such as cleaning, disinfection, pest control, maintenance, and training. Particular attention is paid to product safety, hygiene, and customer satisfaction.
DIN EN ISO 9001
The DIN EN ISO 9001 standard defines the requirements for a quality management system (QM system) and forms the basis for comprehensive quality management. The aim is to demonstrate a company’s ability to provide products that meet both customer requirements and legal specifications, while continuously increasing customer satisfaction
The eight principles of quality management:
- 1. Customer focus
- 2. Leadership responsibility
- 3. Involvement of interested parties
- 4. Process approach
- 5. System approach to management
- 6. Continuous improvement
- 7. Fact-based decision-making approach
- 8. Mutually beneficial supplier relationships
The introduction of a quality management system is a strategic decision to ensure sustainable quality.
HACCP-Konzept
The Hazard Analysis and Critical Control Point (HACCP) concept is a preventive system that ensures food safety at all stages of the value chain. It involves the systematic analysis of all potential hazards that may occur within a company’s area of responsibility, as well as the establishment and monitoring of critical control points. The aim is to identify risks at an early stage and initiate appropriate preventive measures.
A central component of the HACCP concept is the definition of intervention limits that ensure that critical points remain within safe parameters. In addition, continuous monitoring procedures are implemented to immediately identify deviations and take corrective action. Regular reviews and updates of the system ensure that it always meets current requirements.
Comprehensive documentation of all steps and measures not only serves to ensure traceability, but also as proof of the implementation and effectiveness of the system. In this way, the HACCP concept offers maximum safety for consumers and ensures that food meets the highest quality and hygiene standards.