When a food manufacturing facility completes an IFS audit, the real work begins. The audit report serves as a detailed roadmap that documents findings, identifies gaps, and outlines the path toward certification. Understanding what goes into this comprehensive document helps facilities prepare effectively and address non-conformities with confidence.

Table of Contents

The audit overview: setting the foundation

The first section of an IFS audit report provides essential context for everything that follows. This overview includes the audit scope, which details precisely which products, processes, and production areas were evaluated during the assessment. The overview also identifies the audit dates and lists the qualified auditors who conducted the evaluation, establishing accountability and ensuring transparency throughout the certification process.

For example, if an audit focused on a dairy production line, the scope would detail which specific aspects were reviewed, from milk sourcing and pasteurization to packaging and storage. This clarity helps everyone understand exactly what was assessed and what remains outside the audit’s boundaries.

Global results and scoring: measuring compliance

The global results section presents the facility’s overall performance using a numerical scoring system. This score reflects how well the facility met IFS requirements and determines whether certification can be granted. The scoring operates on a percentage basis, with specific thresholds determining certification levels.

Understanding the scoring framework

The IFS scoring system assigns points based on compliance levels. Requirements scored as A receive full points for complete compliance, while B ratings indicate almost full compliance with minor deviations. C ratings signal that only small portions of requirements were implemented, and D ratings reflect requirements that weren’t implemented at all. Major non-conformities result in a 15% reduction from the total possible score, while Knock-Out requirements can lead to immediate non-certification regardless of other scores.

Summary of non-conformances: identifying gaps

This critical section lists all identified non-conformities, categorized by severity. The summary distinguishes between minor deviations that require documentation and major issues that may necessitate follow-up audits. Each non-conformity includes specific details about what was observed, why it represents a deviation from IFS standards, and supporting evidence gathered during the audit.

The classification helps facilities prioritize their response efforts. Minor non-conformities may only require documentation of corrective measures, while major non-conformities typically necessitate more extensive corrective actions and verification before certification can be awarded.

The corrective action plan: charting the path forward

Perhaps the most action-oriented component, the corrective action plan outlines how the facility will address each identified non-conformity. Within typically two weeks of receiving the preliminary report, facilities must submit a detailed corrective action plan that demonstrates their commitment to improvement.

Essential elements of an effective action plan

A comprehensive corrective action plan includes several key components. Root cause analysis determines the underlying reasons for each non-conformity, moving beyond surface-level fixes to address systemic issues. The plan must specify immediate corrections to fix specific problems and outline corrective actions to prevent recurrence.

The completed action plan must be submitted to the certification body within four weeks, including evidence of corrections. Missing this deadline may require a full re-audit, potentially delaying certification and affecting business operations.

Implementation timelines and accountability

Each action in the plan requires clear deadlines for completion and identification of responsible personnel. Verification methods explain how the effectiveness of corrective actions will be measured and confirmed. This structured approach ensures accountability and provides a clear timeline for resolving issues.

Detailed findings: a comprehensive assessment

The detailed findings section provides a point-by-point assessment of compliance with each IFS requirement. This thorough documentation examines every aspect of the food safety management system, from documentation and procedures to physical observations made during facility inspections.

For each requirement, the report explains the auditor’s observations, the evidence reviewed, and the rationale behind the assigned score. This transparency helps facilities understand not just what was found lacking, but why certain practices fell short of IFS standards. The detailed findings serve as an educational tool, helping facilities improve their understanding of requirements and build stronger food safety systems.

Transparency and documentation requirements

IFS audit reports must be transparent, clearly explaining all non-conformities and the corrective actions needed to address them. The final audit report is distributed to relevant stakeholders within the organization and may be shared with clients depending on contractual agreements. This transparency supports trust between suppliers and buyers while maintaining confidentiality of sensitive manufacturing information.

The report must be securely stored to facilitate future audits and demonstrate continuous improvement efforts. Proper documentation ensures that corrective actions are accessible for reference and verification during subsequent assessments. Many facilities use audit reports as strategic planning documents, identifying priority areas for investment in their food safety systems.

Submission timeframes: meeting critical deadlines

Understanding and meeting audit report deadlines is crucial for maintaining the certification timeline. After the audit concludes, facilities typically receive a preliminary action plan within a few days. The compilation of the complete audit report generally takes about half a day, with the final document usually delivered within two weeks of the audit.

These timeframes are not arbitrary but carefully structured to balance thoroughness with efficiency. The prompt turnaround ensures facilities can quickly begin addressing issues while audit observations remain fresh. Delays in submitting corrective action plans or implementing changes can extend the certification timeline significantly.

Supporting the certification decision

The comprehensive audit report plays a central role in the certification decision process. Once corrective actions are verified, the certification body reviews the complete audit report and determines whether to grant certification. A score between 75% and 90% qualifies for Foundation Level certification, while scores above 90% earn Higher Level certification.

The report provides objective evidence that supports the certification body’s decision. By documenting both strengths and weaknesses, it creates a clear picture of the facility’s food safety capabilities. This comprehensive documentation protects both the certification body and the certified facility by providing a detailed record of the assessment process.

Using reports for ongoing improvement

Smart food manufacturers view audit reports as more than compliance documents. They serve as valuable tools for continuous improvement, highlighting opportunities to enhance food safety systems and operational efficiency. By analyzing trends across multiple audit cycles, facilities can identify recurring issues and implement systematic solutions.

The detailed nature of IFS audit reports enables benchmarking across multiple facilities within an organization. Companies can compare performance, share best practices, and allocate resources more effectively based on documented findings. This strategic approach transforms audits from compliance exercises into drivers of business improvement.

Confidentiality and sharing considerations

While certification status is often publicly disclosed through the IFS database, the detailed audit report remains confidential between the certification body, the audited facility, and authorized stakeholders. Many major customers require visibility into their suppliers’ food safety practices, making report sharing a strategic business decision.

Facilities must balance transparency with protection of proprietary information when deciding which portions of audit reports to share. Selective sharing can demonstrate commitment to food safety while protecting sensitive details about manufacturing processes or control measures that provide competitive advantages.

What do you think? How can food manufacturers best leverage audit reports to drive meaningful improvements in their food safety systems? What challenges do you anticipate when implementing corrective actions based on audit findings?

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References
  1. https://goaudits.com/blog/ifs-audits/

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Food Safety and Quality Management Systems

1 Introduction to Management systems

  1. Introduction to ISO 9001
  2. ISO 9000
  3. Introduction to ISO 14001:2004
  4. How to Use ISO 14001
  5. Introduction to OHSAS 18001:2007
  6. How to Use OHSAS 18001:2007
  7. Introduction to ISO/IEC 27001
  8. The PDCA Model

2 Auditing

  1. Clause 1 – Scope of the Standard
  2. Clause 2 – Normative References
  3. Clause 3 – Terms and Definitions
  4. Clause 4 – Principles of Auditing
  5. Clause 5 – Managing an Audit Program
  6. Clause 6 – Audit Activities
  7. Clause 7 – Competence and Evaluation of Auditors

3 Standardization and Accreditation

  1. International Accreditation Forum (IAF)
  2. International Laboratory Accreditation Cooperation (ILAC)
  3. Quality Council of India (QCI)
  4. National Accreditation Board for Testing and Calibration Laboratories (NABL)
  5. ISO/TS 22003:2007 Food Safety Management System
  6. ISO Guide 65: General Requirements for Bodies Operating Product Certification Systems
  7. ISO/IEC 17020:1998 General Criteria for the Operation of Various Types of Bodies Performing Inspections
  8. ISO/IEC 17021:2006 – Conformity Assessment-Requirements for Bodies Providing Audit and Certification of Management Systems
  9. ISO 17025:2005 General Requirements for the Competence of Testing and Calibration Laboratories

4 ISO 9001-2000 – An Overview

  1. ISO 9000
  2. Quality Management Principles
  3. ISO 9000:2005, Quality Management Systems: Fundamentals and Vocabulary
  4. ISO 9001:2000, Quality Management Systems: Requirements
  5. Steps for Implementing Quality Management Systems
  6. Benefits of ISO 9001:2000
  7. ISO 9004:2000, Quality Management Systems: Guidelines for Performance Improvements
  8. Relationship with ISO 9001:2000
  9. Self-assessment Model

5 ISO 9001-2000 – Structure

  1. Documentation Structure of ISO 9001:2000
  2. Quality Manual
  3. Mandatory Procedures
  4. Standard Operating Procedures (SOPs)
  5. Process Definition Documents
  6. Work Instructions
  7. Miscellaneous Documents
  8. Formats and Records
  9. ISO 9001:2000 Clauses

6 Clause wise interpretation of ISO 9001-2000

  1. Clause 1: Scope
  2. Clause 2: Normative Reference
  3. Clause 3: Terms and Definitions
  4. Clause 4: Quality Management System
  5. Clause 5: Management Responsibility
  6. Clause 6: Resource Management
  7. Clause 7: Product Realization
  8. Clause 8: Measurement, Analysis and Improvement

7 ISO 9001-2000 – Case Studies

  1. Engineering Job Work Organisation
  2. Software Development Organisation
  3. Management Review in Engineering
  4. Customer-Related Processes in Software
  5. Internal Audits in Engineering
  6. Design and Development in Software
  7. Corrective and Preventive Actions in Software
  8. Customer Property Management in Engineering

8 ISO 22000-2005 – An Overview

  1. What Does ISO 22000 Bring to the HACCP Method?
  2. System Components
  3. Communication between Participants in the Food Industry
  4. ISO 22000: A Passport for Exporting?
  5. Why do Companies Commit themselves to an ISO 22000 Approach?
  6. Who Should Use ISO 22000:2005?
  7. Why Use ISO 22000:2005?
  8. ISO 22000 and HACCP
  9. Codex Alimentarius
  10. Key Elements and Benefits of ISO 22000

9 ISO 22000-2005 – Structure

  1. Economic Loss due to Food Borne Illness
  2. ISO 22000: 2005 Clauses
  3. FSMS Documentation Structure
  4. Food Safety Team Structure
  5. Food Safety Manual
  6. Mandatory Procedures
  7. Standard Operating Procedures (SOP)/Work Instructions
  8. HACCP Pre-steps Related Documents
  9. HACCP Principles Related Documents
  10. Miscellaneous Documents
  11. Formats and Records

10 Clause-wise interpretation of ISO 22000- 2005

  1. Clause 1: Scope
  2. Clause 2: Normative References
  3. Clause 3: Terms and Definitions
  4. Clause 4: Food Safety Management System
  5. Clause 5: Management Responsibility
  6. Clause 6: Resource Management
  7. Clause 7: Planning and Realization of Safe Products
  8. Clause 8: Validation, Verification and Improvement of the FSMS

11 ISO 22000-2005-Case Studies

  1. Kick-off meeting
  2. Introduction to the standard
  3. Formation of food safety team
  4. Description of product and its intended use
  5. PRP (Pre-requisite programme)
  6. Flow diagrams, process steps and control measures
  7. Control measure assessment
  8. Verification of food safety management system
  9. Traceability system
  10. External communication
  11. Internal communication
  12. Management Reviews

12 An Overview and Requirements of ISO 17025

  1. Introduction to the ISO/IEC 17025 Standard
  2. Scope of ISO/IEC 17025
  3. Normative References
  4. Terms and Definitions
  5. General Requirements
  6. Structural Requirements
  7. Resource Requirements
  8. Process Requirements
  9. Management System Requirements

13 Requirements specific to Food testing laboratories – Physical and chemical Parameters

  1. Introduction
  2. Quality and Safety Requirements of Food Products
  3. Chemical and Physical Testing Requirements of Food Products
  4. Laboratory Quality Management System
  5. Management Requirements (Clause 4 of ISO 17025)
  6. Technical Requirements (Clause 5 of ISO 17025)
  7. Traceability of Measurement
  8. Sampling
  9. Handling Test and Calibration Items
  10. Assuring the Quality of Test and Calibration Results

14 Requirements specific to Food testing laboratories – Biological parameters

  1. Introduction
  2. Quality and Safety Requirements of Food Products
  3. Biological Testing Requirements of Food Products

15 General topics- related to Food testing laboratories

  1. Method Validation
  2. Ruggedness
  3. Uncertainty of Measurement
  4. International Accreditation Aspects

16 BRC Food and BRC/IOP Standards – An Overview

  1. BRC Global Standard – Food (Issue 5, January 2005)
  2. Introduction to BRC Food Standard
  3. Legislative Requirements
  4. Benefits of the BRC Global Standard – Food
  5. Principles of the BRC Global Standard – Food
  6. The Standard Technical Advisory Committee
  7. Scope of the BRC Global Standard – Food
  8. The Format of the BRC Global Standard – Food
  9. Application
  10. Structure and Interpretation of the Standard
  11. BRC / IOP Global Standard Issue 3 2001 (Food Packaging and Other Packaging Materials)
  12. IOP: The Institute of Packaging
  13. BRC/IOP Relationship
  14. Benefits of BRC/IOP Packaging Standard
  15. Principles of BRC/IOP Packaging Standard
  16. Application
  17. Structure of BRC / IOP Global Standard – Food Packaging and Other Packaging Materials

17 International Food Standard

  1. Background of the IFS
  2. Service Protocol of the IFS ISSUE 5
  3. Contractual Arrangements – Selection of Certifying Body
  4. Audit Notification
  5. Scope of the Audit
  6. Audit Flow – Preparing the Audit Plan
  7. Level Determination – KO, Major NC’s, NA
  8. Scores, Issuing the Audit Report and Certification
  9. Audit Frequency
  10. Audit Report
  11. Awarding of Certificate
  12. Distribution of the Audit Report
  13. Supplementary Action
  14. Appeal Procedure
  15. Complaints
  16. IFS – Catalogue of Requirements
  17. Management of Quality System
  18. Management Responsibility
  19. Resource Management
  20. Product Realization
  21. Measurements, Analysis and Improvements
  22. Requirements for Certification Bodies and Auditors
  23. Report

18 SQF 1000 And SQF 2000

  1. SQF 1000
  2. Interpretation of SQF 1000 Standard
  3. SQF 2000
  4. Interpretation of SQF 2000 Standard
  5. Let Us Sum Up

19 Global GAP and India GAP

  1. Potential Benefits and Challenges Related to Good Agricultural Practices (GAP)
  2. Description of the FAO/GAPs
  3. USDA GAP/GHP Programme
  4. Global GAP
  5. India GAP