IFS Food and BRCGS: what they require of cleaning, disinfection and chemicals
IFS Food and BRCGS Food Safety are two of the GFSI-recognised food safety standards most often required by retailers and industrial customers. Both demand a documented, validated and verified cleaning plan, and control over chemicals. What the auditor checks and which documentation for each product you should have ready.
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IFS and BRCGS in a nutshell
IFS Food originated with German and French retailers; BRCGS Food Safety, with British retailers. Both are certification standards audited by a third party, recognised by the Global Food Safety Initiative (GFSI), and are based on HACCP, a quality management system and prerequisite programmes. IFS scores each requirement and includes KO requirements; BRCGS classifies non-conformities and awards a grade.
When it comes to hygiene, they agree on the essentials: a written cleaning plan that has been shown to be effective, is routinely checked and leaves records. If you do not yet have yours in writing, start with the cleaning and disinfection plan.
What both standards require of cleaning
Documented procedures
What is cleaned, how, with which product and concentration, how often and who is responsible.
Validation
Demonstrating that the chosen method works, for example with microbiological or ATP results, and repeating this when equipment, products or processes change.
Verification and records
Routine checks after cleaning and signed records, with corrective actions when something goes wrong.
Controlled chemicals
Fit for purpose, with a technical data sheet and safety data sheet, labelled and stored separately from food and packaging.
Trained staff
Whoever cleans knows the procedure, the doses and the hazards of the products.
Allergens and pathogens
Cleaning at product changeovers for allergen control and, depending on the risk, environmental monitoring of pathogens such as Listeria.
What to ask for with each chemical
Technical data sheet
Use and dose
- Applications, dose, temperature and contact time.
- Material restrictions (for example, “do not use on aluminium”).
Safety data sheet
Hazards and handling
- Hazards, protective equipment, storage and spill response.
- It must be available to staff.
Disinfectants
Registration and tests
- Registration number with the HA suffix, which identifies use in the food industry.
- The UNE-EN standards it complies with, under which conditions and against which microorganisms.
Every product on our website has its technical data sheet and safety data sheet on the product page.
Instaquim disinfectants registered for the food industry
| Product | Registration no. | Standards met | Dose and time |
|---|---|---|---|
| Bacter | 19-20/90-04313 HA | UNE-EN 13697 and UNE-EN 14476, clean conditions | 4% for 5 min (bactericidal); 5% for 15 min (enveloped viruses) |
| Bacter 100 | 19-20-04311-HA | UNE-EN 13697 and UNE-EN 14476, clean conditions | 1% for 5 min (bactericidal); 5% for 15 min (enveloped viruses) |
| Bacter Alcalino | 19-20/90-06281-HA | UNE-EN 13697 and UNE-EN 14476, dirty conditions | 1% for 5 min (bactericidal); 5% for 15 min (bactericidal and virucidal) |
| Bacter Clor | 18-20-06676-HA | UNE-EN 13697 (includes Listeria monocytogenes at 2%) and UNE-EN 14476, dirty conditions | 2–5% at room temperature, 5–15 min |
| Clor NF Pro | 18-20/40-09617-HA | UNE-EN 1276, UNE-EN 13697 (Listeria monocytogenes at 6%) and UNE-EN 14476, dirty conditions | 2–8% at 20–60 ºC, 5–15 min |
| Oxa Per | 17-20/40-05521-HA | UNE-EN 13697, clean conditions | 1% at 20–50 ºC, 15 min |
| InstaBact® DS | 20-20/40-10631-HA | UNE-EN 13697 (includes Listeria monocytogenes) and UNE-EN 14476, dirty conditions | Undiluted, at least 5 min; diluted to 5–10% for daily floor maintenance |
| InstaBact® DS Plus | 25-20/40/90-12659-HA | UNE-EN 13697 (includes Listeria monocytogenes) and UNE-EN 14476, clean conditions | Undiluted by spraying: 5 min (bactericidal and virucidal) or 15 min (with fungicidal action) |
| InstaBact® 3000 | 22-20/40-11678-HA | UNE-EN 13697 (includes Listeria monocytogenes), clean conditions, and NF-EN 14476 | 2% for 5 min (bactericidal) or 15 min (bactericidal and fungicidal) |
Cleaning checklist
- The cleaning plan is up to date and matches what is done on the plant floor.
- The technical and safety data sheets for all products in use are available and are the current version.
- Disinfectants have an HA registration number and are used at the dose and contact time on their data sheet.
- Cleaning and verification records are complete and signed, with their corrective actions.
- The method has been validated, and validation has been repeated after changes to equipment, products or processes.
- Chemicals are labelled and stored separately from food and packaging.
- Staff have received training on the procedure and the hazards.
Cleaning and disinfection plan template
The documentary basis the auditor asks for: areas, method, product, dose and frequency, with a daily log and verification sheet.
- Table of areas and equipment to fill in
- Daily log and verification sheet
- Disinfectants with HA registration number
Frequently asked questions
Do IFS or BRC require a specific product to be used?
No. They require products to be fit for purpose, documented (technical data sheet and safety data sheet, plus registration in the case of disinfectants) and used as the procedure specifies.
What does the HA suffix in a disinfectant's registration number mean?
It identifies that the disinfectant is authorised for use in the food industry. Our nine disinfectants with this registration are listed in the table on this page.
What is the difference between validating and verifying cleaning?
Validating means demonstrating, once and whenever there are changes, that the method achieves the expected result. Verifying means routinely checking that it has been applied correctly, through visual inspection, ATP or analysis.
What documents should I ask my chemical supplier for?
The technical data sheet and safety data sheet for each product and, for disinfectants, the registration number and the UNE-EN standards they comply with, together with their conditions.
Which disinfectants have been tested against Listeria monocytogenes?
According to their data sheets: Bacter Clor (UNE-EN 13697 at 2%), Clor NF Pro (at 6%), InstaBact® DS, InstaBact® DS Plus and InstaBact® 3000. More detail on the Listeria page.
Can you help me prepare the cleaning section of the audit?
Yes: we will propose products, doses and a procedure, and provide all the product documentation. Contact us using the form on this page.
Do you have an IFS or BRC audit coming up?
Tell us which standard, which processes and which products you use now: we will review the cleaning section and prepare the product documentation for you.
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Process guides for the food industry
- Cleaning and disinfection in the food industry
- CIP cleaning: detergents and disinfectants
- Foam cleaning (COP)
- Biofilm: detection and removal
- Step-by-step CIP protocol
- COP protocol for surfaces and utensils
- What CIP cleaning is and how it works
- IFS and BRC standards
- HACCP
- Listeria control
- Cleaning and disinfection plan (template)
- Peracetic acid
- Listeria: where it hides and how to control it
- Meat industry and abattoirs
- Dairy industry
- Beverages and bottling plants
- Conveyor belt lubricants
- Cold room cleaning
- Dosing calculator