referentials.py

REFERENTIALS = {
    "BRCGS": {
        "Education_and_Experience": {
            "requirements": [
                "The auditor shall have a degree in a food-related, bioscience, or science and engineering discipline.",
                "The auditor shall have a minimum of 5 years post-qualification experience related to the food industry.",
                "This experience shall include roles such as quality assurance, food safety, technical management, or risk management functions within manufacturing, retailing, or inspection/enforcement."
            ]
        },
        "Qualifications": {
            "Lead_Auditor": [
                "The auditor shall have completed a recognized lead auditor qualification, including training on quality management systems with a minimum of 40 hours.",
                "Examples of recognized courses include IRCA registered courses, ASQ Certified Quality Auditor, or BRCGS Lead Auditor courses."
            ],
            "HACCP": [
                "The auditor shall have completed a HACCP training course of at least 2 days (16 hours) based on Codex Alimentarius principles."
            ],
            "Global_Standard_Food_Safety": [
                "Auditors shall have successfully completed a Global Standard Food Safety (Issue 9) training course with corresponding examinations."
            ]
        },
        "Auditor_Training": {
            "Training_Program": [
                "Certification bodies must develop tailored training programs for each auditor depending on their background.",
                "Training shall include product safety, HACCP, prerequisite programs, and relevant laws and regulations.",
                "Assessment of knowledge and skills for each category is required before certification."
            ],
            "Exceptions": [
                "Certification bodies may employ auditors who do not fully meet the specified criteria, provided there is documented justification approved by BRCGS."
            ]
        }
    },
    "FSSC_22000": {
        "Initial_Training_and_Experience": {
            "Work_Experience": [
                "The auditor shall have at least 2 years full-time experience in the food or associated industry.",
                "Consultancy experience may be recognized for up to 6 months, provided it is equivalent to work experience."
            ],
            "Education": [
                "A degree in a food-related or bioscience discipline, or completion of a higher education course in a related field."
            ],
            "Training": [
                "Successful completion of a Lead Auditor Course for FSMS or QMS (minimum 40 hours).",
                "Completed HACCP training of at least 16 hours."
            ]
        },
        "Audits": {
            "Audit_Requirements": [
                "Auditors must have completed at least 10 audit days consisting of 5 third-party certification audits covering FSMS, HACCP, and PRP requirements.",
                "At least 2 audits must be performed under supervision of an FSSC 22000 qualified auditor."
            ],
            "Special_Categories": {
                "Packaging": [
                    "Auditors specializing in packaging must have a primary qualification in packaging technology.",
                    "Training must cover topics like packaging legislation, standards, and safety control."
                ]
            }
        }
    },
    "IFS": {
        "General_Requirements": {
            "Education": [
                "A food-related or bioscience degree (minimum Bachelor’s degree or equivalent) or a successfully completed food-related professional higher education."
            ],
            "Work_Experience": [
                "A minimum of 3 years full-time professional experience in the food industry, including quality assurance, food safety, R&D, or food safety inspection/enforcement.",
                "Consultancy experience may be recognized for up to 1 year, provided it is documented."
            ]
        },
        "Qualifications": {
            "Lead_Auditor": [
                "Completed a recognized Lead Auditor course (e.g., IFS, IRCA) with a duration of at least 40 hours.",
                "Completed a Food Hygiene and HACCP course with a duration of at least 2 days/16 hours."
            ],
            "Audit_Experience": [
                "Performed a minimum of 7 food safety audits (GFSI recognized food safety certification audits and/or second party audits) in the past 5 years.",
                "For candidates with no audit experience, participation in 7 audits is required, including 2 shadowing audits and 5 supervised audits."
            ]
        },
        "Advanced_Requirements": {
            "Product_Scope": [
                "One year of professional experience in the food industry in relation to food processing activities for each applied product scope.",
                "At least 5 audits per scope, including GFSI recognized or second party audits."
            ],
            "Technology_Scope": [
                "One year of professional experience in the food industry for each applied technology scope.",
                "At least 5 audits per scope, including GFSI recognized or second party audits."
            ],
            "Language": [
                "Proof of fluency in audit language via CEFR B2 certificate, 2 years work experience, or 10 audits conducted in that language."
            ]
        }
    }
}