Search for... Menu Print E-mail The school menu has two versions, a winter one from October to April and a summer one from May to September, also used for summer camps. The menu is developed by the food technologist, consultant of the Municipality, who takes into account the following parameters: - regulations in force and indications of the ASL of reference - organizational needs of the kitchen - indications of the canteen Commission The canteen commission is a school body and, as such, is constituted through the didactic management. Its work is governed by a specific Regulation, available at this link , which provides for the methods of meeting, intervention in the refectories and anything else necessary. Winter menu effective from 12 October 2015 MENU_INV_NIDI1 15-16.pdf MENU_INV_NIDI2 15-16.pdf MENU_INV_NIDI3 15-16.pdf MENU_INV_ SCHOOLS 15-16.pdf MENU_INV_SCHOOLS_TURNI PIZZA 15-16.pdf Come back upstairs © SettimoPero Welfood 2016

Search for... HACCP self-control system Print E-mail HACCP is the acronym for Hazard Analysis and Critical Control Points, or Hazard Analysis and Control of Critical Points . It defines a set of procedures aimed at preventing the dangers of food contamination by identifying the critical points of processing, monitoring them and setting up control actions. The HACCP method was introduced in Europe in the 1990s with Directive 43/93 / EEC (implemented in Italy with Legislative Decree 155/1997), which provided for all operators in the food sector the obligation to apply the HACCP principles for the implementation of the corporate health and hygiene self-control system. From 01/01/2006 the Directive has been replaced by EC Reg. 852/2004, implemented in Italy with Legislative Decree 193/2007, legislation that currently regulates the HACCP self-control system and sanctions non-compliance. The HACCP self-control system is part of the more general Quality Management System, for which SettimoPero is certified as compliant with the UNI EN ISO 9001: 2008 standard The HACCP self-control system is managed in SettimoPero through: - assignment to an expert consultant in the management of quality systems and HACCP self-control, qualified to conduct audits of the systems and the product and for training activities - appointment of a system manager - drafting of HACCP self-control manuals and related forms - staff training with specific courses held regularly and relating to all stages of the food process The relative documents are kept in the offices and cooking centers. Come back upstairs © SettimoPero Welfood 2016