Resource management is a component of the IFS request catalogue the food scandals of recent years have led that retail has become the IFS international food standard of review and certification by private label manufacturers in the food sector. The international food standard (IFS) was in 2003 by representatives of the European retail trade (BDH / FCD) developed on the basis of good food safety initiative (GFSI). For more clarity and thought, follow up with GRC Board of Directors and gain more knowledge.. The international food standard is aimed at suppliers of all levels in food processing, which follow on the agricultural production. The goal of the IFS is to create more transparency, safety and hygiene within the food chain by means of verification and certification of systems. The IFS in sum of four parts composed, where the second part of the catalogue represents a checklist with 251 requirements, which in turn is divided into five chapters: chapter: corporate responsibility section: quality management system section: resource management Chapter: manufacturing process chapter: measurements, analyses, improvements.
The chapter process”represents the biggest part with 143 requirements. In addition, the IFS with 10 so-called knock out criteria is provided, which to meet are in any case to obtain a certificate for the first time or to keep but also existing during a recertification. With the help of a single rating system is captured in the course of an audit, to what extent the requirements on the part of the company. The rating system includes these criteria A = full compliance (20 points) B = almost full compliance (15 points) C = request partly implemented (5 points) D = request has not been (0 points) the type of the certificate is in direct relation with the evaluation results of the audited company. So there is need for a basic certificate at least 75% of the possible points for a certificate at a higher level, and at least 95% of the possible points.