In English



IP Food is a quality assurance standard that covers food safety, HACCP, and the management of product quality in food processing, packing, storage, wholesale- and trading companies and restaurants. The production requirements are based on EU and Swedish legislation regarding hygiene and food safety. 

The standard was launched in 2008 and approximately 1200 companies are certified today, and new businesses are added continuously. The Standard is owned by Sigill Kvalitetssystem AB which is an affiliate to the Federation of Swedish Farmers. The standard is developed in cooperation with a Swedish stakeholder group made up of food producers, retailers, NGO´s and certification body representatives.

The four largest Swedish/Scandinavian food retailers ICA, COOP, Axfood and Bergendahls recommend IP Food as the preferred way for small and medium sized food companies and suppliers to fulfil demands on food safety set by retailers.

Production requirements
IP Food contains Prerequisite programs, HACCP-systems, and other requirements such as document management, vulnerability analysis and microbiological and chemical sampling.

Prerequisite programs 
-       knowledge/competence and training among the staff 
        about food safety, hygiene, and labelling
-       condition of premises and equipment
-       cleaning
-       waste management and vermin control
-       routines for storage and handling of food
-       management of possible allergens
-       goods reception, supplier control and transport routines
-       labelling
-       traceability and recall routines and routines for
        dealing with non-conformities and complaints.

HACCP management i.e. hazard analysis, risk assessment and HACCP-plan verification and validation.

Third party audits
IP Food is a third-party certification system where the annual external audits are performed by independent certification bodies accredited by SWEDAC (Swedish Board for Accreditation and Conformity Assessment). Announced on site audits are carried out every year, the first three years and then every other year. The audit includes inspection of documentation and the production process and is executed together with representatives from the company. The auditors check if the company is adhering to the production requirements and record any non-conformity. The non-conformities must be addressed before a certificate is issued. Those years when an audit is not conducted on site a random sample of 10% of the companies have scheduled announced audits.

Self – assessment
A self-assessment must be conducted every year. This invol­ves going through the current handbook, any non-comp­liances should be noted in an action plan. Those years when an audit is not conducted on site, the self-assessment is checked by the certification body, also called an administrative audit.  

Checklist for supplier assessment in accordance with IP Food Sigill Kvalitessystem AB

Download the checklist here