From Food Safety in the 21st Century Marketplace: Best Practices Throughout the Supply Chain, http://www.restaurant.org/events/foodsafety.

1. IFS Presentation Stephan Tromp IFS Managing Director NRA Conference, Atlanta, 22.10.2008

6. IFS - A retailer network Germany France Italy IFS 2004 IFS 2007 IFS 2003 Poland Austria Switzerland Spain Half of retailers working with IFS Others supporting auditor qualification process 140 retailer have access to the IFS database

12. Work flow at the supply chain PRE- FARM GATE POST FARM GATE Growers Farmers Food Packing and Processing Retail Stores Consumers REQUIREMENTS

14. IFS in the supply chain IFS Food: Post-Farm  Food-Production GlobalG.A.P.: Pre-Farm Farm Production Packaging IFS Logistics:  Transport / Storage Logistic Outlets IFS Food Guideline Wholesale:  C&C-markets Quelle: METRO Group

16. Horizontal & vertical qualitysystems Meat Fruit and vegetables Egg Poultry and rabbit Prozess 1 Prozess 2 Prozess 3 Prozess 4 Production Retail TRANSPORT Post-Farm Gate Pre-Farm Gate Quelle: METRO Group

19. Number of requirements IFS 5 251 Only one checklist no subdivision in foundation level, higher level or recommendations

25. Scoring, Conditions for issuing audit report and certificate Non conformities Status Action company Report form Certificate Total score is ≥ 75 and < 95% of total amount of points Approved at Foundation IFS Food level after reception of the action plans Send action plan within 2 weeks of receiving the preliminarily report. Report including action plan gives status Yes, certificate at foundation level, 12 months validity Total score is ≥ 95% of total amount of points Approved at higher IFS Food level after reception of the action plan Send action plan within 2 weeks of receiving the preliminarily report. Report including action plan gives status Yes, certificate at higher level, 12 months validity

27. International Accreditation Forum (IAF) European Accreditation (EA) Part 3: Systemof accreditation and certification Accreditation bodies ISO/IEC 17011 EN 45011 (ISO/IEC Guide 65) Certification bodies Supplier Supplier Supplier Supplier Accreditation (assessment ) Certification (audit)

28. Requirements for auditors by application Requirements Explanations/remarks Education and min. experience 4 possibilities General audit experience ≥ 10 complete audits in the food processing industry in different companies / past 2 years Food hygiene training Qualified training on the basis of the Codex General Principles for Food Hygiene (including HACCP) Quality assurance and quality management knowledge Practical experience (during job experience) and/or theoretical skills (recognised training, part of the university degree, etc.) Specific and practical knowledge for each applied product scope 10 audits under 45011 accreditation and/or second party audits for retailers per scope or 2 years professional experience for the scope Language Native language and other language(s) (details of experience shall be provided In-house training Participation at an IFS in-house training provided by the certification body

30. www.ifs-online.eu

32. Global daily working tool for quality managers / buyers

33. IFS database

35. Export to the www

38. Thank you for your attention ! Contact: Mr. Stephan Tromp General Manager IFS Phone: 0049-(0)30-726-250-70 Fax: 0049-(0)30-726-250-79 E-Mail: [email_address] www.ifs-online.eu