SENIGALLIA – Hygiene, food care, their traceability and therefore consumer protection were some of the topics at the center of today’s meeting, Tuesday 7 May, at the Rotonda of Senigallia between the representatives of the anti-adulteration and healthcare unit ( NAS) of the Carabinieri of Ancona and the Marche regional chefs’ union. A meeting that is technical in many respects, linked to procedural and regulatory issues, but with a broad social impact. And the proof was that there were no longer any free spaces due to the number of people, especially entrepreneurs in the sector, who crowded the roundabout by the sea, a symbol of regional tourism.
They were the ones who started the work Luca Santini And Simone Baleanirespectively president and vice-president of the Marche regional chefs’ union, but the guests were of absolute importance: the captain Alfredo Russo who leads the NAS Ancona unit, accompanied by the brigadier Walter Leone. With them it was possible to do an in-depth focus on the issues that all professionals in the hospitality and administration sector must observe. Obviously the topics are of interest to a much wider audience, from the winemaker to the bartender, from the hotelier to the butcher, from the breeder to the person who manages an oil mill, therefore beyond catering even if this represents the “slice”, just to stay on topic, numerically greater.
What are the difficulties for a professional in the sector of gastronomic preparations and food and drink administration? Many, starting from the preparation of all the plans, sheets and protocols for the protection of people through the wholesomeness of food. The most famous is HACCP, which has been mandatory for the entire food supply chain for years. Unfortunately or fortunately. These are not strings and loops, as some might think, but rules which, if properly observed, avoid risks to the health of users and trouble for the professional, explained Commander Russo.
Knowing where meat or fish comes from, but in general all the foods and products we eat, is really very important – continued the soldier – and not just for a question of sanctions. Let’s think about the events of mad cow disease or other critical issues in this sense: tracing back to the breeding, the animal, the slaughterhouse is also essential to contain certain problems that are not uncommon today.
During the meeting, very technical issues were also addressed such as, for example, the preparation of a non-conformity sheet for a refrigerator, a tile, a trolley, the absence of which could lead to sanctions; and then the procedures for the correct conservation of foods and foods. There was even talk of bathrooms for staff, in short all the aspects that are put under the magnifying glass during normal NAS checks.
Santini and Baleani, the latter also told an anecdote about the experience as dining room staff in Commander Russo’s youth, thanked the Nas carabinieri precisely because they put the focus not on the corrective and sanctioning aspect but on the collaborative one, that that is, an entrepreneur is not harassed but helped in following all the rules, and there are many. A precious contribution therefore for the professionals of the sector, of yesterday, today and tomorrow: the numerous young people in the room were able to draw only benefits from this training moment which was held, not surprisingly, in a tourist location like Senigallia where catering must always offer the best of yourself.
