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Cleanliness would seem to be an obvious factor in food preparation. But in fact food hygiene is made up of various factors to take into consideration in the hand-made gelato-making process.
“It is about more than working in hygienic conditions, you must be certain that you take enough care over hygiene when carrying out your work”.This is a definition by Luca Caviezel in “Scienza e Tecnologia del gelato artigianale” (Chirotti Editore, 1986), which perfectly captures the broader sense of cleanliness in the food sector, which also involves the gelato-maker’s mindset as well as the manufacturing process.
The hygiene issue regards the production of micro-organisms which are not all the same: some are “good”, some are “bad” (causing health problems) and some are “indifferent”.
The regulations for control and hygiene under local health laws or by applying HACCP (Hazard Analysis and Critical Control Points) and European legislation on food safety (link a normative + pdf Libro Bianco Sicurezza alimentare) involve the various aspects of hygiene, which we can categorise as follows:
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