IFS Food Version 7: The most important changes and updates

In March 2021, Version 7 of the IFS (International Food Standard) comes into force. The changes bring more transparency and clarity and reduce the requirements for documentation obligations. At the same time, the focus is strengthened on on-site audits and a culture of food safety. What are the most important changes in the new IFS Food V7, and how do they affect food manufacturing and processing operations? How will the updates impact risk reduction for physical contaminants? The food safety experts from Sesotec break down the key changes of the new IFS Food Standard.

What is the IFS Food Standard?

The IFS Food Standard is a GFSI initiative and an internationally recognized standard for food safety. It promotes transparency throughout the entire supply chain and helps food companies continuously optimize processes. Since 2003, the IFS Food Standard has been among the most reputable certifications for food safety worldwide.

When was the IFS Food Standard Version 7 published? When does it come into force?

The changes were first published in October 2020. IFS Food Version 7 comes into force on March 1, 2021. All certified food manufacturers must implement the changes by July 1, 2021.

What essential changes are found in IFS Food Version 7?

The seventh version follows the structure of its predecessor but shows improvements in presentation and conciseness. In particular, the requirements for IFS certification are now more precisely formulated. For food companies, it is now easier to identify areas with potential for improvement and take the necessary measures.

The changes mainly address the following three topics:

1. Promoting a Culture of Food Safety

Version 7 of IFS Food promotes the strengthening of a food safety culture that is wholly committed to food safety: deeply rooted in the structure and visible in the actions of food manufacturers. The changes emphasize, among other things, the need for a:

Review of top management. It must be ensured that they are committed to a lived culture of food safety
Appointment of a qualified person responsible for annual audits on food fraud
Appointment of a qualified person responsible for monitoring the integrated pest management
Outsourced processes must now be contractually regulated and, if no GFSI-recognized certification exists, audited annually.

2. Farewell to Lengthy Documentations: Greater Focus on On-Site Audits

According to ISO 17065, the list of documentation and audit requirements in IFS Food Version 7 has been reduced by 15 percent. The most important changes include:

One of three annual audits will be unannounced
If a company fails such an audit, a new date will be set for an announced audit
At least 50 percent of the time will be used for on-site inspections and product spot-check procedures.

3. New Point System to Promote Continuous Improvements

With the increased focus on on-site audits, the point system has also been revised. This is intended to help identify and implement potential improvements in processes within the food industry more quickly. The changes to the point system documented in IFS Food Version 7 are as follows:

Previously, a rating of B was defined merely as a "deviation". Requirements were thus considered "almost fully met". This formulation has now been changed: a rating of B now means that a potential risk situation exists and needs to be investigated
The evaluation of obligations that prove particularly important for food safety has also been updated: the so-called "knock-out requirements" can now only be rated with an A (full compliance), a C (deviation, requirement only partially implemented), or a D (non-compliance). A rating of B is no longer possible for knock-out requirements.
The auditor explains the respective reasons for awarding the grades. This also applies to mandatory and KO fields that received a grade of A.

How does IFS Food Version 7 affect the minimization of the risk of foreign objects?

The requirements to minimize the risk of foreign bodies remain unchanged in their basic structure, but with the revised version several important aspects are specified in detail.

The construction of the entire production facility must be examined for potential weaknesses that could promote contamination with foreign bodies. This includes, for example, walkways, platforms, ladders, and pipes
The processing equipment itself must be evaluated for its potential to pose a physical hazard. The material equipment must be inspected for possible sources of foreign bodies

Otherwise, the specifications for foreign body detection devices remain unchanged. X-ray inspection systems and metal detectors must continue to operate with the highest level of precision and reliability, and be subjected to regular tests and maintenance. Contaminated food products must continue to be reliably excluded from the process.

New in IFS Food Version 7 is the requirement for a corporate policy that pursues plans to promote a culture of food safety. Such a culture is defined by all those norms and principles which are committed to maintaining and improving food safety.

Management is responsible for promoting this culture. The following aspects must be implemented:

Clear communication about policies and responsibilities on the subject of food safety
Comprehensive training
Platforms that provide employees the opportunity for feedback on food safety issues
Ongoing performance measurements

Conclusion: IFS Food Version 7 and the next generation of food safety

With the release of the new IFS Food Version 7, a user-friendly vision for the future of food safety is emerging. Gone are the days of laborious, lengthy documentation. Now it is necessary to meet the prerequisites for IFS certifications as part of regular on-site audits. Additionally, promoting a corporate culture that is fully dedicated to food safety is a step in the right direction. Coupled with the advancements in food safety technology, the changes in IFS Food Version 7 are another important step in the further development of food safety, product quality, and increased corporate responsibility.