Anyone with experience starting procedures for initial IFS Food audit

Does anyone have experience with starting up the procedures for the initial audit for IFS Food?

Our company is both IFS/BRC Food certified, for more than 15 years. We will split some of our activities and start up a new company (new name, new location at 200 m from the first company). It seems that for the activities that we will have there, our clients agreed to be only IFS certified, so we will only go for that certification. But is there a minimum time that the company must exist on that location or must have records (cleaning, pest control, label check, etc.), before we can apply for an initial audit? First we must do an internal audit, so we also need some records for that. But it is not that we need a consultancy company to make a handbook for us (and then change and update procedures and forms because they don't match with the reality), we will just take the one from our already certified company and delete all the extras from BRC. This also means that having a handbook with procedures and forms will not take us too long. 

The certification bodies normally ask for at least 3  months of record specific to the location for which certification is  sorted out. Therefore it is important to start that record keeping should start as soon as production parameters become stable and repeatable.

Min 3 month look back is normal. 6 months however is a bit more likely.