Foodstuffs hygiene is a fundamental requirements of quality.
Until expiry date, foodstuffs should be wholesome and able to satisfy consumer's expectations (nutritional and organoleptic characteristics, healthy, safety, salubrity).
European and National laws enacted in the last years have changed work organization of both food business operators and health authorities: Council Directive 93/43/EEC on the hygiene of foodstuffs has promoted the standard level of hygiene improvement of food production, preparation, handling, packaging and distribution and the consequent increase of the consumer's confidence in the products.
In Italy Legislative Decree 155/1997 has adopted the Directive 93/43/EEC and imposed to food business operators the adoption of control system according to the principles and methods of Hazard Analysis and Critical Control Point (H.A.C.C.P.).
Clicking a the i icon * you will have information about the necessary accomplishments to the new rules, the HACCP system and the principal food contaminantings.
Clicking a the other icons you will recive information a the consulting activity, links concerning food safety and my references.
* Italian version only |
