Raw fish is a clear example of the significance that food safety has obtained during the final 10 years for both providers and restaurants. The proliferation of exotic restaurants and the expanding need for dishes primarily based on raw fish like sushi and sashimi have inspired new laws in several countries by which all fish should be frozen for at least 24 hrs before it can be served without becoming cooked to customers, in purchase to eliminate the anisakis parasite. This regulation does not only affect Japanese and other ethnic dining establishments but also nearby types that serve pickled and marinated fish like Italian sardines and Spanish anchovies.

This kind of measures use not only to fish but also to other sorts of food nourishments like seafood in all restaurants, hotels and food functions like supply and logistics, a especially fragile phase of the process because of the modifications in temperature and the unstable conditions of transportation.

Transportation circumstances are managed with unique care in purchase to maintain the ideal temperature that ensures no enzymes and harming microorganisms will create. Commodities transportation is always a vital second because meteorological conditions do not usually assist, particularly during the summer, when it is particularly essential that the machinery and equipment function at their maximum performance levels.

Fishing frozen goods for example ought to travel at a temperature of -18 degrees and not reach at any stage during dealing with between supports temperatures over -fifteen degrees. In the case of frozen meat, travel temperature should be -one degrees and maximum tolerance -seven.

Arrival at location does not imply the end of the logistic procedure. It signals, on the contrary, the begin of a new cycle of the chain, that of storage and preservation of meals. The chain consists of all the phases in between the closure of the item package to the sale: transportation, storage in refrigerators and freezers and showcase. All 3 of them must preserve the product in the authentic circumstances and safeguard it from temperature and humidity.

Raw meat, fish, chicken and veggies must be saved in between and 4 degrees of temperature but during different intervals of time that ought to not exceed 3 times in certain instances. Cold cuts, cheese and eggs have an ideal transportation and storage temperature of 6 degrees.

In Italy it is the n. 155/1997 legislative Decree that sets the general meals security guidelines along the whole manufacturing, distribution and storage process. Moreover, the ISO 9000 normative and the HACPP system provide quality and hygiene manage frameworks for prevention of well being issues within the firms, touristic structures and restaurants occupied in the food and beverage industry.

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