IFS food version 6: concepts and practical application in dairy industry

Abstract

Recent incidents related to food products led to falling consumer confidence in food safety, so as to regain it has become extremely important. The work is part of the current concerns of the researchers on ways to mitigate risks relating to food by placing prevention as a concept. In the case study, they have done research in order to determine the extent to which the quality management system IFS Food version 6 with its requirements is able to guarantee quality and food safety. Potential risks identified with the HACCP team, simultaneously taking place and establish the necessary corrective measures. It has been shown that to be used properly, IFS Food should be seen as a system whose purpose is to ensure that important details related to product security are fully controlled.