Learning path

IFS Food — Food safety (IFS)

IFS Food's five chapters, with the HACCP plan, approved suppliers and internal audits explained chapter by chapter.

5 modules ~25 min total Content reviewed on 25 August 2026

1 Senior management commitment How to show management genuinely leads food safety, not just funds it. Chapter 1
2 Food safety and quality management system How to bring the HACCP plan and system documentation together in one place. Chapter 2
3 Resource management How to manage personal hygiene, training and staff health status. Chapter 3
4 Planning and production process How to control purchasing, product design and production under controlled conditions. Chapter 4
5 Measurements, analysis and improvements How to run internal audits, handle complaints and apply continual improvement. Chapter 5

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Every chapter of IFS Food, explained

IFS Food organizes its requirements into five chapters, from senior management commitment to measurement and improvement, with the HACCP plan as the backbone of chapter 2.

This path explains each chapter with approved suppliers, product design and the evidence an IFS auditor usually asks for.

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Sources

Where each figure comes from

References to the official text in force. If a standard is revised, this page is updated and the review date says so.

IFS Food, version 8 IFS Management GmbH · April 2023
Regulation (EC) No 852/2004 on the hygiene of foodstuffs EUR-Lex · 29 April 2004
Global Food Safety Initiative GFSI · Recognised schemes

IFS Food — Food safety (IFS)

Every chapter of IFS Food, explained

Related pages

IFS Food, without folders or surprises

BRCGS · Food safety (BRC)

FSSC 22000 · Food safety (FSSC 22000)

HACCP · Hazard analysis (HACCP)

Where each figure comes from