Mise en place de la certification IFS dans un atelier de tranchage en industrie charcutière : Etude du référentiel, mise en place et suivi d’un plan d’actions

Abstract : The International Food Standard, created in 2003 by German and French distributors, is a certificate based on the respect of several quality requirements grouped in a reference document. The certification permits to manufacturers to prove to their customers that their quality management system is reliable and in constant improvement. The company BERNI, specialized in cured and heat-treated meat products is already certified with IFS standard in the entire factory except in the slicing workshop. As a part of its certification renewal, which is planned in October 2015, the company would like to include its slicing workshop in the certification area. This document concerns the implantation of an action plan to prepare the IFS certification in this slicing workshop. After the study of the reference document, documentation and workshop operating, an initial audit was carried out and permitted to highlight. The main points of non-compliance affect traceability, documentation and infrastructures. The action plan applied permits to answer partially to these requirements because many others drifts will be put in evidence during this mission.
Document type :
Master thesis
File URL :
http://docnum.univ-lorraine.fr/prive/BUS_M_2015_SAUCE_ELODIE.pdf
Complete list of metadatas

https://hal.univ-lorraine.fr/hal-01770535
Contributor : Memoires Ul <>
Submitted on : Thursday, April 19, 2018 - 10:10:23 AM
Last modification on : Thursday, April 19, 2018 - 10:10:23 AM

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  • HAL Id : hal-01770535, version 1

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Elodie Sauce. Mise en place de la certification IFS dans un atelier de tranchage en industrie charcutière : Etude du référentiel, mise en place et suivi d’un plan d’actions . Biotechnologies. 2015. ⟨hal-01770535⟩

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