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src/referentiels/BRCGS.json

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+{
+  "metadata": {
+    "name": "BRCGS",
+    "version": "Issue 9",
+    "description": "BRC Global Standard for Food Safety",
+    "last_updated": "2025-07-28",
+    "source": "Official BRCGS Requirements"
+  },
+  "categories": {
+    "Education_and_Certifications": {
+      "weight": 0.25,
+      "description": "Educational and certification requirements for auditors",
+      "subcategories": {
+        "Mandatory_Education": {
+          "weight": 0.6,
+          "requirements": [
+            {
+              "id": "BRC-EDU-001",
+              "text": "The auditor shall have a degree in a food-related, bioscience, or science and engineering discipline.",
+              "critical": true,
+              "minimum_acceptable": "Bac +3 en domaine pertinent",
+              "references": ["BRCGS Section 2.1.1"]
+            }
+          ]
+        },
+        "Professional_Certifications": {
+          "weight": 0.4,
+          "requirements": [
+            {
+              "id": "BRC-CERT-001",
+              "text": "The auditor shall have completed a recognized lead auditor qualification, including training on quality management systems with a minimum of 40 hours.",
+              "critical": true,
+              "minimum_acceptable": "Formation lead auditor reconnue 40h min",
+              "references": ["BRCGS Section 2.1.2"],
+              "examples": [
+                "IRCA registered courses",
+                "ASQ Certified Quality Auditor",
+                "BRCGS Lead Auditor courses"
+              ]
+            },
+            {
+              "id": "BRC-CERT-002",
+              "text": "The auditor shall have completed a HACCP training course of at least 2 days (16 hours) based on Codex Alimentarius principles.",
+              "critical": true,
+              "minimum_acceptable": "Formation HACCP 16h basée sur Codex",
+              "references": ["BRCGS Section 2.1.2"]
+            },
+            {
+              "id": "BRC-CERT-003",
+              "text": "Auditors shall have successfully completed a Global Standard Food Safety (Issue 9) training course with corresponding examinations.",
+              "critical": true,
+              "minimum_acceptable": "Formation BRCGS Issue 9 avec examen",
+              "references": ["BRCGS Section 2.1.2"]
+            }
+          ]
+        }
+      }
+    },
+    "Professional_Experience": {
+      "weight": 0.40,
+      "description": "Professional experience requirements",
+      "subcategories": {
+        "Minimum_Experience": {
+          "weight": 0.7,
+          "requirements": [
+            {
+              "id": "BRC-EXP-001",
+              "text": "The auditor shall have a minimum of 5 years post-qualification experience related to the food industry.",
+              "critical": true,
+              "minimum_acceptable": "5 ans d'expérience post-qualification",
+              "references": ["BRCGS Section 2.1.1"]
+            }
+          ]
+        },
+        "Relevant_Industry_Experience": {
+          "weight": 0.3,
+          "requirements": [
+            {
+              "id": "BRC-EXP-002",
+              "text": "This experience shall include roles such as quality assurance, food safety, technical management, or risk management functions within manufacturing, retailing, or inspection/enforcement.",
+              "critical": false,
+              "minimum_acceptable": "Expérience en assurance qualité ou sécurité alimentaire",
+              "references": ["BRCGS Section 2.1.1"]
+            }
+          ]
+        }
+      }
+    },
+    "Audit_Specific_Experience": {
+      "weight": 0.35,
+      "description": "Audit-specific experience requirements",
+      "subcategories": {
+        "Audit_Training_Program": {
+          "weight": 0.6,
+          "requirements": [
+            {
+              "id": "BRC-AUD-001",
+              "text": "Certification bodies must develop tailored training programs for each auditor depending on their background.",
+              "critical": false,
+              "minimum_acceptable": "Programme de formation adapté à l'auditeur",
+              "references": ["BRCGS Section 2.1.3"]
+            },
+            {
+              "id": "BRC-AUD-002",
+              "text": "Training shall include product safety, HACCP, prerequisite programs, and relevant laws and regulations.",
+              "critical": true,
+              "minimum_acceptable": "Formation incluant sécurité, HACCP, PRP et réglementation",
+              "references": ["BRCGS Section 2.1.3"]
+            },
+            {
+              "id": "BRC-AUD-003",
+              "text": "Assessment of knowledge and skills for each category is required before certification.",
+              "critical": true,
+              "minimum_acceptable": "Évaluation des connaissances avant certification",
+              "references": ["BRCGS Section 2.1.3"]
+            }
+          ]
+        },
+        "Training_Exceptions": {
+          "weight": 0.4,
+          "requirements": [
+            {
+              "id": "BRC-AUD-004",
+              "text": "Certification bodies may employ auditors who do not fully meet the specified criteria, provided there is documented justification approved by BRCGS.",
+              "critical": false,
+              "minimum_acceptable": "Justification documentée pour exceptions",
+              "references": ["BRCGS Section 2.1.3"]
+            }
+          ]
+        }
+      }
+    }
+  }
+}

src/referentiels/FSSC_22000.json

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+{
+  "metadata": {
+    "name": "FSSC_22000",
+    "version": "Version 5",
+    "description": "Food Safety System Certification 22000",
+    "last_updated": "2025-07-28",
+    "source": "Official FSSC 22000 Requirements"
+  },
+  "categories": {
+    "Initial_Training_and_Experience": {
+      "weight": 0.30,
+      "description": "Initial training and experience requirements",
+      "subcategories": {
+        "Work_Experience": {
+          "weight": 0.5,
+          "requirements": [
+            {
+              "id": "FSSC-EXP-001",
+              "text": "The auditor shall have at least 2 years full-time experience in the food or associated industry.",
+              "critical": true,
+              "minimum_acceptable": "2 ans d'expérience à plein temps dans l'industrie alimentaire",
+              "references": ["FSSC 22000 Part II Section 4.1.1"]
+            },
+            {
+              "id": "FSSC-EXP-002",
+              "text": "Consultancy experience may be recognized for up to 6 months, provided it is equivalent to work experience.",
+              "critical": false,
+              "minimum_acceptable": "Expérience de conseil reconnue jusqu'à 6 mois",
+              "references": ["FSSC 22000 Part II Section 4.1.1"]
+            }
+          ]
+        },
+        "Education": {
+          "weight": 0.3,
+          "requirements": [
+            {
+              "id": "FSSC-EDU-001",
+              "text": "A degree in a food-related or bioscience discipline, or completion of a higher education course in a related field.",
+              "critical": true,
+              "minimum_acceptable": "Diplôme dans domaine alimentaire ou bioscience",
+              "references": ["FSSC 22000 Part II Section 4.1.1"]
+            }
+          ]
+        },
+        "Training": {
+          "weight": 0.2,
+          "requirements": [
+            {
+              "id": "FSSC-TRN-001",
+              "text": "Successful completion of a Lead Auditor Course for FSMS or QMS (minimum 40 hours).",
+              "critical": true,
+              "minimum_acceptable": "Formation Lead Auditor FSMS/QMS 40h min",
+              "references": ["FSSC 22000 Part II Section 4.1.1"]
+            },
+            {
+              "id": "FSSC-TRN-002",
+              "text": "Completed HACCP training of at least 16 hours.",
+              "critical": true,
+              "minimum_acceptable": "Formation HACCP 16h minimum",
+              "references": ["FSSC 22000 Part II Section 4.1.1"]
+            }
+          ]
+        }
+      }
+    },
+    "Audit_Experience": {
+      "weight": 0.45,
+      "description": "Audit experience requirements",
+      "subcategories": {
+        "Audit_Requirements": {
+          "weight": 0.8,
+          "requirements": [
+            {
+              "id": "FSSC-AUD-001",
+              "text": "Auditors must have completed at least 10 audit days consisting of 5 third-party certification audits covering FSMS, HACCP, and PRP requirements.",
+              "critical": true,
+              "minimum_acceptable": "10 jours d'audit dont 5 audits certification tierce partie",
+              "references": ["FSSC 22000 Part II Section 4.1.2"]
+            },
+            {
+              "id": "FSSC-AUD-002",
+              "text": "At least 2 audits must be performed under supervision of an FSSC 22000 qualified auditor.",
+              "critical": true,
+              "minimum_acceptable": "2 audits supervisés par auditeur FSSC 22000 qualifié",
+              "references": ["FSSC 22000 Part II Section 4.1.2"]
+            }
+          ]
+        },
+        "Special_Categories": {
+          "weight": 0.2,
+          "requirements": [
+            {
+              "id": "FSSC-AUD-003",
+              "text": "Auditors specializing in packaging must have a primary qualification in packaging technology.",
+              "critical": true,
+              "minimum_acceptable": "Qualification principale en technologie d'emballage",
+              "references": ["FSSC 22000 Part II Section 4.1.2"]
+            },
+            {
+              "id": "FSSC-AUD-004",
+              "text": "Training must cover topics like packaging legislation, standards, and safety control.",
+              "critical": false,
+              "minimum_acceptable": "Formation couvrant législation, standards et contrôle sécurité",
+              "references": ["FSSC 22000 Part II Section 4.1.2"]
+            }
+          ]
+        }
+      }
+    },
+    "Continuing_Education": {
+      "weight": 0.25,
+      "description": "Continuing education and professional development",
+      "subcategories": {
+        "Annual_Requirements": {
+          "weight": 1.0,
+          "requirements": [
+            {
+              "id": "FSSC-CONT-001",
+              "text": "Auditors must complete annual continuing education requirements as specified by the certification body.",
+              "critical": true,
+              "minimum_acceptable": "Formation continue annuelle requise",
+              "references": ["FSSC 22000 Part II Section 4.1.3"]
+            },
+            {
+              "id": "FSSC-CONT-002",
+              "text": "Documentation of all continuing education activities must be maintained.",
+              "critical": true,
+              "minimum_acceptable": "Documentation des activités de formation continue",
+              "references": ["FSSC 22000 Part II Section 4.1.3"]
+            }
+          ]
+        }
+      }
+    }
+  }
+}

src/referentiels/IFS.json

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+{
+  "metadata": {
+    "name": "IFS",
+    "version": "Version 7.1",
+    "description": "International Featured Standards for Food",
+    "last_updated": "2025-07-28",
+    "source": "Official IFS Requirements"
+  },
+  "categories": {
+    "General_Requirements": {
+      "weight": 0.20,
+      "description": "General requirements for auditor qualification",
+      "subcategories": {
+        "Education": {
+          "weight": 0.4,
+          "requirements": [
+            {
+              "id": "IFS-EDU-001",
+              "text": "A food-related or bioscience degree (minimum Bachelor's degree or equivalent) or a successfully completed food-related professional higher education.",
+              "critical": true,
+              "minimum_acceptable": "Bac +3 en domaine alimentaire ou bioscience",
+              "references": ["IFS Section 3.1.1"]
+            }
+          ]
+        },
+        "Work_Experience": {
+          "weight": 0.6,
+          "requirements": [
+            {
+              "id": "IFS-EXP-001",
+              "text": "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.",
+              "critical": true,
+              "minimum_acceptable": "3 ans d'expérience professionnelle à plein temps",
+              "references": ["IFS Section 3.1.1"]
+            },
+            {
+              "id": "IFS-EXP-002",
+              "text": "Consultancy experience may be recognized for up to 1 year, provided it is documented.",
+              "critical": false,
+              "minimum_acceptable": "Expérience de conseil reconnue jusqu'à 1 an",
+              "references": ["IFS Section 3.1.1"]
+            }
+          ]
+        }
+      }
+    },
+    "Qualifications": {
+      "weight": 0.35,
+      "description": "Professional qualifications and certifications",
+      "subcategories": {
+        "Lead_Auditor": {
+          "weight": 0.6,
+          "requirements": [
+            {
+              "id": "IFS-CERT-001",
+              "text": "Completed a recognized Lead Auditor course (e.g., IFS, IRCA) with a duration of at least 40 hours.",
+              "critical": true,
+              "minimum_acceptable": "Formation Lead Auditor reconnue 40h min",
+              "references": ["IFS Section 3.1.2"],
+              "examples": [
+                "IFS Lead Auditor course",
+                "IRCA registered courses"
+              ]
+            },
+            {
+              "id": "IFS-CERT-002",
+              "text": "Completed a Food Hygiene and HACCP course with a duration of at least 2 days/16 hours.",
+              "critical": true,
+              "minimum_acceptable": "Formation Hygiène Alimentaire et HACCP 16h",
+              "references": ["IFS Section 3.1.2"]
+            }
+          ]
+        },
+        "Audit_Experience": {
+          "weight": 0.4,
+          "requirements": [
+            {
+              "id": "IFS-AUD-001",
+              "text": "Performed a minimum of 7 food safety audits (GFSI recognized food safety certification audits and/or second party audits) in the past 5 years.",
+              "critical": true,
+              "minimum_acceptable": "7 audits de sécurité alimentaire dans les 5 dernières années",
+              "references": ["IFS Section 3.1.2"]
+            },
+            {
+              "id": "IFS-AUD-002",
+              "text": "For candidates with no audit experience, participation in 7 audits is required, including 2 shadowing audits and 5 supervised audits.",
+              "critical": true,
+              "minimum_acceptable": "7 audits avec 2 en observation et 5 supervisés",
+              "references": ["IFS Section 3.1.2"]
+            }
+          ]
+        }
+      }
+    },
+    "Advanced_Requirements": {
+      "weight": 0.45,
+      "description": "Advanced requirements for specialized auditing",
+      "subcategories": {
+        "Product_Scope": {
+          "weight": 0.4,
+          "requirements": [
+            {
+              "id": "IFS-ADV-001",
+              "text": "One year of professional experience in the food industry in relation to food processing activities for each applied product scope.",
+              "critical": true,
+              "minimum_acceptable": "1 an d'expérience par domaine de produits",
+              "references": ["IFS Section 3.1.3"]
+            },
+            {
+              "id": "IFS-ADV-002",
+              "text": "At least 5 audits per scope, including GFSI recognized or second party audits.",
+              "critical": true,
+              "minimum_acceptable": "5 audits par domaine de produits",
+              "references": ["IFS Section 3.1.3"]
+            }
+          ]
+        },
+        "Technology_Scope": {
+          "weight": 0.4,
+          "requirements": [
+            {
+              "id": "IFS-ADV-003",
+              "text": "One year of professional experience in the food industry for each applied technology scope.",
+              "critical": true,
+              "minimum_acceptable": "1 an d'expérience par technologie",
+              "references": ["IFS Section 3.1.3"]
+            },
+            {
+              "id": "IFS-ADV-004",
+              "text": "At least 5 audits per scope, including GFSI recognized or second party audits.",
+              "critical": true,
+              "minimum_acceptable": "5 audits par technologie",
+              "references": ["IFS Section 3.1.3"]
+            }
+          ]
+        },
+        "Language": {
+          "weight": 0.2,
+          "requirements": [
+            {
+              "id": "IFS-ADV-005",
+              "text": "Proof of fluency in audit language via CEFR B2 certificate, 2 years work experience, or 10 audits conducted in that language.",
+              "critical": true,
+              "minimum_acceptable": "Maîtrise B2 de la langue d'audit",
+              "references": ["IFS Section 3.1.3"]
+            }
+          ]
+        }
+      }
+    }
+  }
+}

src/referentiels/template.json

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+{
+  "metadata": {
+    "name": "TEMPLATE_REFERENTIEL",
+    "version": "1.0",
+    "description": "Template for creating new GFSI referentials",
+    "last_updated": "2025-07-28",
+    "source": "Internal Template"
+  },
+  "categories": {
+    "Category_Name": {
+      "weight": 0.0,
+      "description": "Description of this category",
+      "subcategories": {
+        "Subcategory_Name": {
+          "weight": 0.0,
+          "requirements": [
+            {
+              "id": "REF-CODE-001",
+              "text": "Detailed requirement text here",
+              "critical": true,
+              "minimum_acceptable": "Minimum acceptable criteria",
+              "references": ["Standard Section X.X.X"],
+              "examples": ["Example 1", "Example 2"]
+            }
+          ]
+        }
+      }
+    }
+  }
+}