International standards

The international food standard (IFS) The IFS has created a unified basis for the assessment of vendors, suppliers and manufacturers of food products. The IFS Certificate offers the consumer the most complete guarantee that particular food products meet all the necessary quality and safety requirements.

About the IFS standard The IFS standard is based on the principles of HACCP, GMP, ISO 9001, and the European directives and regulations serve as its legal basis. This standard is approved by GFSI (Global Food Safety Initiative).

The IFS standard defines:

     
  • Unified criteria for monitoring the capabilities of food companies to produce and sell completely safe foods that meet the legislative requirements and specifications;
  • Compliance with integral requirements to the management of food production, production hygiene, compliance with the manufacturing procedure, staff qualifications etc .;
  • Reduction of producer material expenditures for the procedure of confirmation of the certification of food products during the delivery including the export.

The IFS certification is a prestigious event for virtually every enterprise producing or processing food products. The requirements of this standard have been recognized by the world's largest networks of retail and wholesale trade, the annual turnover of which is no less than sixty percent of the total world turnover. Certification for compliance with IFS standard requirements provides an excellent opportunity for the businesses to deliver their own food products to the European market. And for those suppliers who are members of the FCD or HDE, the IFS certification is necessary to sign a contract regardless of the supplier company country.

Thus, the certification for product compliance with the IFS standard offers the businesses several key benefits, which, in turn, provides them with an excellent opportunity to improve the quality of their products and contribute to obtaining competitive advantages in the market.

The system of Hazard Analysis and Critical Control Points (the Latin abbreviation is “HACCP") is a scientifically substantiated system to ensure the production of safe products by identifying and controlling the hazards. The HACCP is the only food safety ensuring system that has proved efficient and has been approved by the international organizations.

The team of experts uses seven fundamental principles in development of the HACCP. This approach includes the identification and analysis of hazards associated with all stages of food production, from acceptance of the raw materials to shipment of products to the final consumer. The biological, chemical and physical hazards are considered in view of their impact on the product safety. The analysis of hazards helps to identify the Critical Control Points (CCP). Then, the critical limits for each CCP as well as monitoring and record keeping procedures are established. The effectiveness of the HACCP system depends on the verification procedures applied to confirm that the system works well.

It is the mandatory requirement of Ukrainian legislation that has included a requirement for mandatory possession of operating HACCP system by food market operators (the updated version of the Law of Ukraine "On basic principles and requirements to food safety and quality" came into effect on 20.09.2015) in connection with the harmonization with the European legislation.

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