IFS Food: How to obtain it: application and practice

Activity and application information

Describe product and technology scopes, production sites and customer specifications in the application. Heat processing and chilled preparation can require different process evidence. Use the official IFS search to check an approved certification body’s scope and suitable auditor competence.

Connecting practice and records

Relate preparation to the characteristics promised to the customer. Ingredient approval, recipe, allergen information, process controls and label should refer to the same product version. Internal auditing should identify gaps between site practice and product specifications rather than merely complete a checklist.

Example decision: a scope change

A hypothetical producer starts a customer’s new recipe while planning to use old labels. Compare recipe, allergen declaration, specification and label versions. First identify affected batches and document the product decision if they conflict; editing a label in the document folder does not resolve physical stock. Customer approval, actual production and corrective-action evidence must refer to the same product version.

Independent decision and consultancy

Kayra Patent consultancy supports scope definition, record organisation and tracking unfinished preparation work. The relevant authorised or scheme approved body performs the audit and makes the certification decision. Separate consultancy and that body’s services in the quotation.

Official sources

Content checked: 3 October 2026. Scheme rules rely on official sources; record structures and work plans are editorial recommendations. Check the complete requirements and the body’s current scope separately.

• IFS — Food standard and audit process
• IFS — Food 8 doctrine, version 5
• IFS — Food Version 8 Doctrine Version 5, April 2026