ALIMENTARI FOOD PROCESS

 
 BUTCHERY  BACKERY  RESTAURANTS  H.A.C.C.P.  FISHMONGER’S SHOP  BAR  PASTICCERIE E GELATERIE  

 BUTCHERY

Meat and meat products are often contaminated with bacterial and parasitic. It is really important to buy certificated raw materials and follow all hygienic procedures.

Raw red meat can harbour a range of dangerous organisms - including Escherichia coli, Salmonella and Campylobacter - which can cause poisoning if not stored or prepared properly.

Poultry is often contaminated by Escherichia coli and Salmonella s.p.p.; if surfaces and devices are not properly cleaned and disinfected bacteria can be transmitted to other foods.

Meat can be contaminated with Staphilococcus aureus also by people infected.

Cross contamination can be a problem in retail outlets: the meat goes into the shop unwrapped and is chopped up and stored beside ready-to-eat food. If the hygiene standards are not right then there can be contamination.


Pathogenic microorganisms:
- SALMONELLA S.P.P.
- STAPHYLOCOCCUS AUREUS
- LISTERIA MONOCYTOGENES
- CLOSTRIDIUM PERFRINGENS
- ESCHERICHIA COLI
- YERSINIA ENTEROCOLITICA

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  BACKERY

The baking process eliminates the risk of microbial populations present in flour; however, to maintain acceptable levels in the flour during the milling process, other contributing factors prior to milling must be evaluated for their effectiveness in reducing counts.

Vegetative bacteria, including pathogens, moulds and viruses, are readily destroyed during baking, but post-baking contamination from air, equipment and handlers can occur. A freshly baked product is essentially sterile but certain spore-forming bacteria can survive the baking process and can grow to levels of concern if packing and storage conditions favour growth.

Many ingredients other than flour pose a greater microbiological risk in the bakery. Ingredients containing meat, egg or dairy products such as fresh and synthetic creams, custards and icings are the most likely sources of serious food safety hazards. Other ingredients added after baking, such as spices, nuts and fruit toppings or fillings, may also be a potential source of contamination.

At the bakery, control measures will include proper flour storage, good manufacturing practices (GMP), process control (e.g. proper cooling prior to packaging ) and the use of antimycotics.

Post-baking contamination can be controlled with proper GMP (e.g. sanitation, employee training). Industrial bakeries are well equipped to minimize risks, while there may be greater potential for hazards in smaller bakeries.

Pathogenic microorganisms:
- STAPHYLOCOCCUS AUREUS
- CLOSTRIDIUM PERFRINGENS
- ESCHERICHIA COLI
- YERSINIA ENTEROCOLITICA
- BACILLUS CEREUS

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 RESTAURANTS

A restaurant operator can buy the best equipment, fixtures and services of a great designer but without an adequately managed sanitation program, a poor outcome could result. Training of all staff members is the most important job of restaurant managers and owners. Staff must be aware of cross-contamination, temperature danger zones, the correct cooling processes for products, day dots, sanitizing process, and documentation.

Staff should all be aware of the dangers in using utensils from product to product without implementing the sanitizing step. All equipment must be properly sanitized by either temperature or chemical methodology prior to reuse, and staff must be trained to use the proper tools without shortcuts.

Food products must be correctly managed to avoid extended time in the food temperature danger zone from 6° to 50°C. Therefore, when cooling sauces or liquids, they must be plunged in an ice bath and regularly stirred to quickly fall in the correct temperature.


Pathogenic microorganisms:
- SALMONELLA S.P.P.
- STAPHYLOCOCCUS AUREUS
- LISTERIA MONOCYTOGENES
- CLOSTRIDIUM PERFRINGENS
- ESCHERICHIA COLI
- YERSINIA ENTEROCOLITICA
- CLOSTRIDIUM BOTULINUM
- BACILLUS CEREUS
- PSEUDOMONAS AERUGINOSA
- VIRUS EPATITE A

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 H.A.C.C.P.

With the Italian Decree Legislative n. 155/97, our country has recepito 93/43 Directives Communitarian the EEC and 96/3 the EEC, concerning the hygiene of the alimentary products.

It is to Food Safety methodology that relies on the identification of Critical Control Points (CCP's) in food production and preparation processes. Closely monitored CCPs will ensure that food is safe for human consumption.

The norm is involved all the alimentary, public and private enterprises comprised those not to fine of lucro, that slaughtering, mungitura, preparation, transformation, fabrication, confezionamento, warehouse, transport, distribution, manipulation, sale, supply and somministrazione operate along all the alimentary row (). Such measures of hygiene serve to contrast effectively the infectious risk deriving from alimony contaminate from chemical, physical and microbiological agents (also from part of bugs and roditori to you). The hygienic quality of the alimony must be assured directly from the enterprises by means of written up Plans of Self-control following the methodology indicated from norm Italian 155/97, that is through the application of system H.A.C.C.P. (the acronym of Hazard Analisys Critical Control Point, that is Risk analysis and Critical Points of Control)

In the within of the norms on the alimony, KIMICONTROL through its professionals, carries out the following services:

· Inspecting Verifications (auditing) near the companies, by means of monitoring of the premises, equipments, products and cycles of production and compilation of check list business
· Attendance and elaboration of the “Plan of Self-control” according to system H.A.C.C.P. (Italian D.Lgs. 155/97 and successive modifications)
· Periodic Review of the corrected application of the self-control plan
· Planning of the operating procedures of sanificazione, disinfestazione and derattizzazione.
· Microbiological Analyses of alimony, superficial and water (executed from a Certifyd Laboratory).
· Organization of course of formation and training for operating foods, held from Teacher enrolled to White professional national and the European
· Disinfection acclimatizes them
· Monitorings


 Pathogenic microorganisms:
- SALMONELLA S.P.P.
- STAPHYLOCOCCUS AUREUS
- LISTERIA MONOCYTOGENES
- CLOSTRIDIUM PERFRINGENS
- CLOSTRIDIUM BOTULINUM
- ESCHERICHIA COLI
- YERSINIA ENTEROCOLITICA
- SALMONELLA
- BACILLUS CEREUS
- PSEUDOMONAS AERUGINOSA
- VIRUS EPATITE A
-VIRUS INFLUENZALI

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 FISHMONGER’S SHOP

The flesh of a healthy fish is sterile but it isn't long after it dies that bacteria begin to attack it. These can come from a number of different sources. There are always some on the skin and in the slime, sometimes in large numbers. Mud on the sea floor, too, is heavily loaded with them; fish in the trawl, which is dragged over the sea floor, are liable to get some of this mud on them and, even if they are well washed, some bacteria will remain.

Fish and shellfish are an important part of a healthy diet. However, some fish contain chemicals that can be harmful for the public health. Eating fish with chemicals does not make people sick right away. Health problems associated with increased exposure to DDTs and PCBs include cancer, liver disease and effects on the immune and endocrine systems. Mercury can affect the nervous system.

When certain fish, especially scombroid fish, start to decompose, histamine is formed. Histamine may trigger severe allergic reactions when consumed in high doses. . Toxic amounts of histamine can form before a fish smells or tastes bad.

Pathogenic microorganisms:
- STAPHYLOCOCCUS AUREUS
- CLOSTRIDIUM PERFRINGENS
- CLOSTRIDIUM BOTULINUM
- ESCHERICHIA COLI
- SALMONELLA S.P.P.
- VIRUS EPATITE A
- VIBRIO CHOLERAE

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 BAR

In the past few years many bars have widened their activity somministrando warm plates.
Many of these are precooked or prepare to you from companies of catering.
Therefore, a not suitable temperature of transport, conservation or heating favors the proliferation of pathogenic microorganisms.
Moreover, the danger of the crossed contamination can be taken place when the bacteria propagano from raw alimony to that ready for the consumption (cheese, the insalata one, i sandwiches, etc) through tools and not sanificati plans of job.


Pathogenic microorganisms:
- SALMONELLA S.P.P.
- STAPHYLOCOCCUS AUREUS
- LISTERIA MONOCYTOGENES
- ESCHERICHIA COLI
- BACILLUS CEREUS
- CAMPYLOBACTER JEJUNI

 Products:
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 PASTRY SHOPS AND ICE CREAM SHOP

The products of pastry shop and gelateria demand a particular attention are in the choice and conservation of the raw materials, is in the management and conservation of the semifinished ones and the finished products.
The conservation of the products semifinished or ended to a not suitable temperature and the contamination crossed caused from various alimony or superficial tools and contaminate, can cause infections to you like:


Pathogenic microorganisms:
- SALMONELLA S.P.P.
- STAPHYLOCOCCUS AUREUS
- ESCHERICHIA COLI
- BACILLUS CEREUS

 Products:
  LINK PRODUCTS

 
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