Regulation on transportation and storage of provisions is becoming ever more austere in check over of the fact that of the on the increase amount of exotic manufactured goods exchanges between countries but also because of the evidence from a recent study in the European Union that shows how as much as 11% of the harvest veteran in the sectors of give and delivery of food products, restaurants and hotels, did not comply with current legislation.
Raw nose about is a apparent example of the importance that food protection has gained all owing to the last decade for both providers and restaurants. The proliferation of exotic restaurants and the growing plea for dishes based on raw fish like sushi and sashimi have motivated extra regulations in numerous countries by which all fish must be frozen for at nominal amount 24 hours before it can be served lacking life cooked to clients, in diplomacy to eliminate the anisakis parasite. This regulation does not only change Japanese and other ethnic restaurants but also local ones that serve pickled and marinated fish like Italian sardines and Spanish anchovies.
Such measures apply not only to fish but also to other kinds of food nourishments like seafood in all restaurants, hotels and food operations like supply and logistics, a above all delicate period of the administer because of the changes in temperature and the unstable circumstances of transportation.
Transport conditions are proscribed with special vex in order to maintain the optimal temperature that guarantees no enzymes and harming microbes will develop. Commodities transportation is permanently a essential second since meteorological conditions don't always help, especially during the summer, when it is particularly valuable that the machinery and gear bring about at their maximum performance levels.
Fishing frozen products for example should journey at a temperature of -18 degrees and not reach at any point during handling between chains temperatures ended -15 degrees. In the explanation of frozen meat, travel temperature should be -1 degrees and maximum tolerance -7.
Arrival at destination does not mean the end of the logistic process. It signals, on the contrary, the start of a new phase of the chain, that of storage and maintenance of food. The chain includes all the stages between the closure of the product wrap to the sale: transportation, storage in refrigerators and freezers and showcase. All three of them must maintain the product in the first conditions and protect it from temperature and humidity.
Raw meat, fish, chicken and vegetables must be stored between 0 and 4 degrees of temperature but during uncommon periods of calculate that should not exceed 3 living in particular cases. Cold cuts, cheese and eggs have an optimal transportation and storage temperature of 6 degrees.
In Italy it is the n. 155/1997 governmental Decree that sets the general food safety policy along the whole production, distribution and storage process. Moreover, the ISO 9000 normative and the HACPP logic provide feature and hygiene control frameworks for prevention of health issues surrounded by the firms, touristic structures and restaurants full in the food and beverage industry.
