G/SPS/GEN/2063  
19 October 2022 
(22-7848) Page: 1/2 
Committee on Sanitary and Phytosanitary Measures  Original: English  
 
IFC SCAN GUIDE AND IFC FOOD SAFETY HANDBOOK  
COMMUNICATION FROM THE INTERNATIONAL FINANCE CORPOR ATION (WORLD BANK GROUP)  
The following communication, received on 13 October 2022, is being circulated at the request of the  
International Finance Corporation  (IFC). 
 
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1  IFC SCAN GUIDE  
1.1.  IFC Scan Guide is a new tool developed by  IFC's Food Safety Advisory group to support the 
analysis of the policy and regulatory dimensions of four aspects of a country's national food system: 
food safety, food fortification, food loss and waste, and livestock production (animal welfare and use 
of antibiotics). This asse ssment tool will be of interest for countries where transformations of national 
food systems are in the agenda or in process.  
1.2.  IFC Scan Guide incorporates years of experience of IFC specialists working in different regions 
and contex ts, as well as contributions from our colleagues from STDF, UNIDO, GAIN, FAO, ILRI and 
independent consultants.  
1.3.  IFC Scan Guide aims to support experts from both public and private sectors in assessing 
specific elements of national food systems by focusing on policy, regulatory management, and 
institutional dimensions, as well as on capacity -building activities in countries where transformations 
of the national food system are in the agenda.  
1.4.  IFC Scan Guide is equipped to interact with other tools and offers a sound dataset , that may 
inform and become the foundation of the application of the other tools , where governments are 
about to continue on the road to a deeper assessment of the selected subject. The checklists and 
tables in the IFC Scan Guide have been developed based on the practical experience of IFC teams 
that have been involved in assessments of national food safety systems worldwide.  
1.5.  The Scan Guide will be useful in accomplishing the following:  
− Understanding how national food systems operate;  
− Identifying ways to address issues, including using limited resources to confront problems;  
− Designing or redesigning projects aimed at strengthening national food systems;  
− Developing relevant recommendations for governments; and  
− Assessing food saf ety and other food system issues, designing and implementing solutions, 
and monitoring the related progress.  
2  IFC FOOD SAFETY HANDBOOK  
2.1.  IFC Food Safety Handbook is a practical guide for building a robust food safety management 
system that is designed to help food companies establish, professionally maintain, and enhance food 
safety – steps that are essential to impro ving global health outcomes. While being developed for 
private sector, the Handbook is a "must know " tool for regulators and Academia in the food safety 
field, as it explains how the food safety management system operates and the benefits of 
implementing a  rigorous food safety system (better access to markets, improved brand recognition, 
strengthened customer loyalty, and making a real contribution to public health).  G/SPS/GEN/2063  
 
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  2.2.  The Handbook:  
− offers an overview of the Global Food Safety Initiative and fundamental food safety 
management systems highlighting the role of leading food safety certification programs;  
− presents a review of internationally recognized food safety standards and guidelines and 
explores how companies can show compliance with domestic and internation al food safety 
requirements, as well as adopt approaches to food safety that remain valid across almost all 
major regulatory frameworks;  
− introduces useful food safety planning and implementation tools. This includes an in -depth 
guide to the Hazard Analysis  Critical Control Points (HACCP) principles, which are the 
foundation of all modern food safety systems. It also includes guides for specific sectors, 
including guidance for the dairy sector;  
− covers food safety management procedures and documentation. It i ncludes versatile 
templates that are ready -made for adoption by food operators;  
− addresses food safety training and presents advice for improving daily adherence to food 
safety practices by a company's staff members; and  
− provides guidance for company manage ment, including food safety policy. It includes toolkits 
designed to aid in the review of safety procedures, as well as a tool for assessing costs 
associated with inadequate food safety practices.  
2.3.  IFC Scan Guide and IFC Food Safety Handbooks are available for the public on a non-fee bas is 
on the IFC Food Safety Advisory website: http://www.ifc.org/foodsafety . 
 
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