Author - Area Consulenza

Nutrition Labels: how to choose food products in an informed and responsible way

Food labels are the only tool available to the consumer to guide their choices among the crowded supermarket shelves. They represent an effective communication tool and understanding them allows you to make more informed purchases. By providing information on the real characteristics of the product, the ingredients used and the quality, without obviously misleading, food labels allow you to [...]

Health and safety at work: the Risk Assessment Document

According to Article 17 of Legislative Decree no. 81/08 among the activities that cannot be delegated by the Employer there is the so-called Risk Assessment. All companies with at least one worker are, in fact, required to map out the risks to the health and safety of workers in the company. The Employer, supported by the Head of Prevention and [...]

IFS Food Version 7: the characteristics of the new standard

IFS Food is an International Standard, recognized by the Global Food Safety Initiative (GFSI), for assessing the conformity of products and processes in relation to food safety and quality. The goal of IFS Food certification is to assess whether a manufacturer's process activities are capable of producing a product that is safe, legal and compliant with customer specifications. This [...]

Preserves: how to avoid the dangers in home preparations

One of the most ancient Italian culinary traditions that still finds a great use today for its typical territorial characteristics is the preparation of domestic preserves: vegetables and vegetables in oil, pickled or in brine, jams with all types of fruit, sauces. Domestic preserves are not difficult preparations, but they can become “dangerous” or in any case represent a risk [...]

Active packaging: how to improve shelf life

Many foods are sensitive to oxygen which is directly or indirectly responsible for their deterioration. In many cases, in fact, the alterations are caused by oxidation reactions or by the presence of aerobic microorganisms. The presence of oxygen (O2) in food packaging is mainly due to failures in the packaging process, such as gas mixtures containing oxygen residues or inefficient [...]

After the lockdown in Italy there is a boom in Temporary Manager

Sometimes an external figure is needed to accelerate company growth, with a different point of view and that experience and professionalism, capable of guiding the company in its development path in the best possible way. This is why in moments of major corporate crisis, production slowdown or simply when you want to expand your business, conquer new markets or launch [...]

E-learning: the new face of Studio Santoro training

Great news for Studio Santoro's training. In fact, the e-learning platform has been activated, which will allow all members to follow our courses online in a practical and fast way. A real convenience for those who want to invest in their training and professional growth, managing their time in complete autonomy. How does it work? The lesson management system is based on [...]

I vantaggi delle certificazioni per un'azienda

Certifications: why should it be certified?

The success of a company depends on the strategic decisions it makes every day. In fact, acquiring quality management systems capable of reducing corporate complexity and certifying its products can, in fact, mark the future of a company in a positive way. System and product certifications Before going into the question, it is good to first make a distinction between [...]

The Official Controls Regulation (EU) 2017/625: new rules and fields of application

The new regulation on official controls will come into force on December 14, 2019: EU Reg. No. 2017/625 which aims to ensure the application of food and feed legislation and the rules on animal health and welfare, plant health and plant protection products. The purpose of this regulation is to establish a harmonized framework of the European Union for [...]