When a food manufacturer undergoes an International Food Standard (IFS) audit, the resulting report becomes a critical document that serves multiple purposes. Beyond merely documenting compliance, this standardized report provides transparency, guides improvement efforts, and supports certification decisions throughout the global food supply chain.

Table of Contents

Understanding the structure of an IFS audit report

The IFS Food Standard version 8 establishes specific reporting requirements that ensure consistency across all audits. This standardized approach allows retailers, manufacturers, and certification bodies to communicate effectively about food safety and quality management systems. The report follows a logical structure designed to provide both high-level summaries and detailed technical information.

Each IFS audit report must contain essential sections that work together to create a complete picture of an organization’s compliance status. These components ensure that all stakeholders receive the information they need while maintaining the integrity and transparency of the certification process.

The audit overview section

The audit overview serves as the foundation of the report, providing context and background information about the assessment. This section includes basic information about the facility being audited, such as company name, address, and contact details. It also clearly defines what was evaluated during the audit, including specific product categories, processes, and physical areas covered.

Essential information in the overview

According to the IFS standard, the audit overview must document the audit date and duration, the type of audit conducted (initial certification, surveillance, or recertification), and information about previous audits when applicable. The composition of the audit team, including auditor qualifications and scope expertise, provides important context for interpreting the findings.

The scope definition is particularly critical. It must describe the types of products manufactured in sufficient detail, specify packaging materials used, and clearly mention the most characteristic processes that differentiate products. For example, rather than stating “production of meat products,” the scope should detail specific items like “production of fermented sausage, brewed sausage, cooked and smoked sausage, cooked and raw cured ham, packed in foil.”

Service overview and scoring

The service overview section provides a high-level snapshot of the audit outcomes, allowing stakeholders to quickly assess overall compliance without diving into detailed findings. This section includes the numerical score achieved during the audit, typically presented as a percentage, along with the certification level awarded.

Understanding certification levels

IFS certification operates on a tiered system. Organizations achieving a score of 95 percent or higher qualify for Higher Level certification, while those scoring between 75 and 95 percent receive Foundation Level certification. Scores below 75 percent, or the presence of one or more non-conformities, result in certification denial. The service overview clearly communicates this outcome along with the certificate validity period when certification is granted.

This section also provides a summary of the number and types of findings identified during the audit. The categorization follows the IFS scoring system, which includes Major non-conformities, KO (Knock Out) non-conformities, minor non-conformities, and deviations. Understanding these categories helps prioritize corrective actions based on their impact on food safety and compliance.

Detailed findings section

The detailed findings section forms the core of the audit report, providing specific observations and evaluations for each requirement in the standard. This section systematically addresses each chapter and clause, ensuring comprehensive coverage of all IFS requirements.

Documenting compliance and gaps

For each requirement evaluated, the report includes the specific clause number and text from the IFS standard, the conformity status (whether the requirement is met, partially met, or not met), and the score assigned based on the level of compliance. Most importantly, it provides objective evidence that supports the conformity assessment, such as specific observations, document reviews, interviews, or test results.

When requirements are not fully met, the report includes a clear description of the identified gap or issue. This specificity is essential for developing effective corrective actions. For example, rather than stating “poor hygiene practices observed,” an effective finding would detail “three food handlers in the packaging area were observed not washing hands after handling waste bins before returning to product contact, contrary to procedure HS-001.”

The importance of evidence-based reporting

Every finding must be supported by objective evidence. This may include direct observations of what was seen during the audit, specific references to policies or procedures reviewed, information gathered from staff discussions, outcomes of any sampling or testing conducted, or photographic evidence where appropriate. This evidence validates findings and helps organizations target corrective actions effectively.

The action plan component

The action plan transforms the audit from a static assessment into a dynamic tool for improvement. This critical section documents the organization’s planned responses to identified non-conformities and opportunities for improvement. Within the IFS framework, companies must submit their action plans within specific timeframes to maintain their certification eligibility.

Elements of an effective action plan

A comprehensive action plan addresses each finding with several key elements. It begins with root cause analysis to identify the underlying reason for the non-conformity, not just the immediate symptom. The plan then outlines both corrective actions to address the immediate issue and preventive actions to prevent recurrence.

Each action must include clear assignment of responsibility, specifying individuals accountable for implementation, along with realistic timelines for completion. The action plan also defines verification methods to confirm the effectiveness of implemented actions.

Timeline requirements and consequences

The IFS standard establishes strict timelines for addressing different types of findings. For Major non-conformities with a total score of 75 percent or higher, organizations must provide evidence of corrections and proposed corrective actions within four weeks. When certification is denied due to multiple Major non-conformities or KO findings, a complete new initial audit must be conducted at least six weeks after implementing comprehensive system changes.

The certification body reviews and validates the action plan before issuing the final audit report and certificate. If the evidence of corrections or the corrective actions are deemed inadequate, the action plan is returned for completion, potentially delaying certification issuance.

Best practices for effective reporting

Creating an effective IFS audit report requires more than simply following a template. Reports should use clear, objective language based on observable facts rather than opinions. Findings must be specific and detailed, providing sufficient information to understand the issue without overwhelming readers with unnecessary information.

Standardized terminology and consistency

Using standardized terminology aligned with the IFS standard ensures clarity and prevents misinterpretation. This includes using exact requirement wording when referencing specific clauses, adhering to defined categories of findings, and employing standard food safety terminology to describe processes and hazards. Avoiding ambiguous language such as “seems to be” or “appears to” helps maintain the objectivity and credibility of the report.

Leveraging technology

Modern audit management software has transformed how IFS audit reports are created and managed. These tools offer standardized templates ensuring all required sections are included, real-time data entry capabilities allowing auditors to document findings as they observe them, and automated scoring based on configured systems. They also facilitate photo and evidence attachment, enable electronic signatures, and support secure sharing and distribution of reports.

Supporting certification decisions and continuous improvement

The ultimate purpose of an IFS audit report extends beyond compliance documentation. It serves as a strategic tool for supporting certification decisions and driving ongoing improvements in food safety management systems. The report provides objective assessment of an organization’s compliance with IFS standards, supported by verifiable evidence.

By identifying areas for improvement and providing actionable recommendations, the report supports continuous enhancement efforts. Organizations that maximize the value of their audit reports typically share findings broadly within their operations, conduct thorough root cause analysis, prioritize actions based on food safety impact, and verify that implemented actions effectively resolve identified issues.

The standardized format and comprehensive nature of IFS audit reports enable meaningful comparison across different audits and facilities, facilitating benchmarking and industry-wide improvement. This transparency strengthens the entire food supply chain, building trust among retailers, manufacturers, and ultimately consumers.

What do you think? How might emerging technologies like artificial intelligence further enhance the accuracy and usefulness of audit reporting in the food industry? What strategies have you found most effective in turning audit findings into meaningful operational improvements?

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References
  1. https://www.ifs-certification.com/images/ifs_documents/IFS_Food_v8_standard_EN.pdf
  2. 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