Great challenges of food safety, beyond microbiology
Table focused on discussing physical risks (both those that occur in our own kitchens and those that may come from our suppliers) and on different ways and prevention mechanisms to avoid the presence of allergens in collective catering menus. Digitalization and the development of a culture of safety will also be discussed as key elements in the prevention of all types of risks.
Hall 4 | Restauración en Colectividades Meeting PointTable focused on discussing physical risks (both those that occur in our own kitchens and those that may come from our suppliers) and on different ways and prevention mechanisms to avoid the presence of allergens in collective catering menus. Digitalization and the development of a culture of safety will also be discussed as key elements in the prevention of all types of risks.
