International Food Standard Version 6
Final Audit Report
Supplier: Pink Milk AG Date of audit: 27/2 / 28.02.2012
Address of certification body: body: Kieler Straße. 12345 Hamburg (Germany) (Germany) Accreditation number of certification body: body: 002584517863945 002584517863945
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International Food Standard Version 6
Audit Overview Lead auditor:
Signature of Lead auditor:
Date/time of current audit:
Date of previous audit:
Falk Förster 27.05.2011
Falk Förster 27.02.2012 (09:00-19:00) 28.02.2012 (09:00-12:00)
Co-auditor:
CB and auditor of previous audit: TEST GmbH/Frank Test Name and address of the audited site:
Peter Wagner Name and address of the company (or headquarter):
Pink Milk AG Huusbarg 54321 Hamburg Germany
Pink Milk AG Huusbarg 54321 Hamburg Germany GLN Number:
Phone:
Fax:
34268547
Phone:
3452698745
Fax:
34254245
3425452125
Scope of audit Production of Dairy and non diary desserts. Product category(ies):
6
Audit participants Name:
Position:
QUALITY DIRECTOR TECHNICAL DIRECTOR QUALITY MANAGER MAINTENANC E MANAGER
Opening meeting:
Documentatio Site n review: assessment (Audit):
Prepare the conclusions:
Closing meeting:
X
X
X
X
X
X
X
X
X
X X
X
X
Final Result of Audit As a result of the audit performed on 28.02.2012, ABCert found that the methods applied by PINK MILK AG for the above-mentioned scope of production comply with the requirements set out in the International Food Standard, Version 6, at Higher Level.
Surveillance audit in 12 months
Company profile
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Explanations regarding the audit report Evaluation of requirements Result A B (deviation) KO requirement scored with a B C (deviation) D (deviation) Major
KO requirement scored with a D N/A
Explanation Full compliance Almost full compliance Almost full compliance
Points 20 points 15 points 15 points
Small part of the requirement has been implemented Requirement has not been implemented When there is a substantial failure to meet the requirements of the standard, which includes the legal requirements of the production and destination countries. A major can also be given when the identified non-conformity can lead to a serious health hazard. A major can be given to any requirement which is not defined as KO. Knock-Out The KO requirement has not been implemented
5 points -20 points 15% of the possible total amount of points is subtracted
Not applicable Requirement not applicable for a company
50 % of the possible total amount of points is subtracted N/A requirements will be excluded from the final scoring
Scoring and awarding of certificates Audit Result At least 1 KO
Status Not approved
> 1 Major and/or < 75% of the requirements are fulfilled Max 1 Major and ≥ 75% of the requirements are fulfilled
Not approved
Total score is ≥ 75 % and < 95%
Total score is ≥ 95%
Action company Actions and new initial audit to be agreed upon Actions and new initial audit to be agreed upon
Not approved unless further actions taken and validated after followup audit.
Report form Report gives status
Certificate No
Report status
No
gives
Send action plan within 2 weeks of receiving the preliminarily report. Follow-up audit max. 6 months after the audit date Approved at Send action plan Foundation IFS within 2 weeks of Food level after receiving the receipt of the preliminarily report. action plans
Report including action plan gives status
Certificate, Depending upon the results of the follow-up audit
Report including action plan gives status
Approved at higher IFS Food level after receipt of the action plan
Report including action plan gives status
Yes, Certificate at foundation level, 12 months validity Yes, Certificate at higher level, 12 months validity
Send action plan within 2 weeks of receiving the preliminarily report.
Audit frequency Level of certificate Foundation level Higher level
All products 12 Months 12 Months
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International Food Standard Version 6, January 2012 Audit Report Result: The company PINK MILK AG did fulfill the requirements set out in the international Food standard,version 6
Higher Level 97,02% Date for the surveillance audit in 12 months
Summary:
KO Majors A B C D N/A
Chapter 1
Chapter 2
Chapter 3
Senior management responsibility 0 0 22 0 0 0 0
Quality and food safety Resource management management system 0 0 0 0 27 24 0 0 1 1 0 0 0 0
Chapter 4 Planning and production process 0 0 120 7 6 0 1
Chapter 5 Measurements, analyses, improvements 0 0 40 0 0 0 0
Observations regarding KO’s and Majors: Not applicable General summary table for all chapters:
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Chapter 1: Senior management responsibility Summary of all Chapter 1 deviations and non-conformities found: Nr.
Reference
IFS requirements
Evaluation
Explanation
No non-conformities found.
Chapter summary: The quality policy statement is clearly defined and distributed although should clearly state compliance with legal requirements. Personnel is aware of their resposibilities and substitutions in case of the absence of key staff are defined. Management is committed with safety issues and quality management system.
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Chapter 2: Quality and food safety management system Summary of all Chapter 2 deviations and non-conformities found: Nr.
Reference
IFS requirements
1
2.1.3.7
Establish critical limits for each CCP (CA Step 8 - Principle 3) For each CCP, the appropriate critical limits shall be defined and validated, in order to clearly identify when a process is out of control.
Evaluation C
Explanation For CCP of metals in Desserts line, Patterns used in Metal detector in Desserts line ( 1,2 Fe, 2,5 Non Fe, 3 SS) do not correspond with the ones declared as critical limit in HACCP (fe 1mm, no fe 1mm, SS 2mm)
Chapter summary: Hazard analysis has been conducted in compliance with Codex principles. HACCP has been made by product group and process. There is a Flow chart and CCP identification for each product type, a total of 19. Critical Control Points (CCPs) for all potential hazards have been identified, in each process and are correctly monitored. Only one deviation has been detected in HACCP, For CCP of metals in Desserts line, Patterns used in Metal detector in Desserts line do not correspond with the ones declared as critical limit in HACCP. HACCP Team is trained and shows high competence.
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