THE COLD CHAIN
A t the end of the day, not much different from what our grandmothers used to do when making preserves and jams, or butchers when preparing cold meats.
However, when dealing with hundreds of millions of consumers, tonnes of food and international trade, common sense and good i ntentions are not enough.
These cases require the expertise of specialists (food technologists, biologists, chemists,
veterinarians, agronomists ...), who draft specific guidelines for each segment of the food sector (good practices) and develop production processe s and control methods (e.g. HACCP, or PDCA ‘ continuous improvement’ techniques). Having done this - the primary obligation for every operator in the food sector - there is another important step to be taken in a business where criminal interests and counterfeiting may endanger all of the commitment and the image a mong consumers-users, that is, to provide consumers with a reliable quality guarantee: certifications, markings, production regulations etc.
Whether mandatory or voluntary certifications, the value and credibility of such tools is ensured by a national and international control system
F ood Safety Initiative, which brings together control schemes such as SQF, BRC, IFS, FSSC, GLOBALG.A.P. BAP and Canada GAP), as the operators themselves, the food industry and distribution sector also need guarantees in the supply and production chain.
In the same way, it is also important to ensure t hat the tools, equipment and materials used in food processing are suitable for the specific use. Indeed, these must make a significant contribution to increasing safety, reducing risks, limiting or preventing errors and assisting operators.
( accreditation, supervision, inspection). Each control body must therefore be
authorised, recognised as suitable, credible, independent and impartial, so that the checks carried out are mutually recognised as being valid. E ach country has a national accreditation b ody, which in turn refers to an international system. (ref. international standard ISO/IEC 17011, Regulation (EC) 765/2008 for European Union accreditation bodies...).
T hen there are systems such as GFSI (Global
In this regard, there are mandatory standards ( e.g. European product standards) or certification processes that guarantee that the equipment used has been carefully analysed regarding all the significant aspects and is approved for the food sector, so as to be easily integrated into a HACCP procedure, for example.
A ll of this can be summed up by the phrase ‘From Field to Fork’: every element, from the field to the end consumer, is therefore important and fundamental for the safety and quality of food, from the products to the tools and methods used, including of course the people who devote themselves to this with passion and commitment.
Beehive Coils
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48
