International Food Standard Version 6 Final Audit Report

Supplier: Pink Milk AG Date of audit: 27/2 / 28.02.2012 Address of certification body: Kieler Strae. 12345 Hamburg (Germany) Accreditation number of certification body: 002584517863945

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International Food Standard Version 6

Audit Overview
Lead auditor: Signature of Lead auditor: Date/time of current audit:
27.02.2012 (09:00-19:00) 28.02.2012 (09:00-12:00)

Date of previous audit: 27.05.2011

Falk Frster
Co-auditor:

Falk Frster

Peter Wagner
Name and address of the company (or headquarter):

CB and auditor of previous audit: TEST GmbH/Frank Test Name and address of the audited site:

Pink Milk AG Huusbarg 54321 Hamburg Germany

Pink Milk AG Huusbarg 54321 Hamburg Germany

GLN Number:

Phone: 34268547

Fax: 3452698745

Phone: 34254245

Fax: 3425452125

Scope of audit
Production of Dairy and non diary desserts.
Product category(ies):
Name: Position: QUALITY DIRECTOR TECHNICAL DIRECTOR QUALITY MANAGER MAINTENANC E MANAGER

Audit participants
Opening meeting: X X X X X X X X X X Documentatio n review: Site assessment (Audit): Prepare the conclusions: Closing meeting: 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 Explanation Full compliance Almost full compliance Almost full compliance 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 Not applicable Requirement not applicable for a company Points 20 points 15 points 15 points 5 points -20 points 15% of the possible total amount of points is subtracted

KO requirement scored with a D N/A

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 > 1 Major and/or < 75% of the requirements are fulfilled Max 1 Major and 75% of the requirements are fulfilled Status Not approved Not approved Action company Actions and new initial audit to be agreed upon Actions and new initial audit to be agreed upon Send action plan within 2 weeks of receiving the preliminarily report. Follow-up audit max. 6 months after the audit date Send action plan within 2 weeks of receiving the preliminarily report. Send action plan within 2 weeks of receiving the preliminarily report. Report form Report gives status Report status gives Certificate No No

Not approved unless further actions taken and validated after followup audit. Approved at Foundation IFS Food level after receipt of the action plans Approved at higher IFS Food level after receipt of the action plan

Report including action plan gives status

Certificate, Depending upon the results of the follow-up audit Yes, Certificate at foundation level, 12 months validity Yes, Certificate at higher level, 12 months validity

Total score is 75 % and < 95%

Report including action plan gives status

Total score is 95%

Report including action plan gives status

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:
Chapter 1 Senior management responsibility 0 0 22 0 0 0 0 Chapter 2 Chapter 3 Chapter 4 Chapter 5 Measurements, analyses, improvements 0 0 40 0 0 0 0

KO Majors A B C D N/A

Quality and food Planning and safety Resource production management management process system 0 0 0 0 0 0 27 24 120 0 0 7 1 1 6 0 0 0 0 0 1

Observations regarding KOs 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
No non-conformities found.

Explanation

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.
1

Reference
2.1.3.7

IFS requirements
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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