collective catering service, with low environmental impact, with periodic and continuous execution, with the following essential phases:
- purchase of food and drinks, which must be of first choice;
- transport of foodstuffs (fruit and vegetables, fish products, milk and dairy products, meat and derivatives, eggs and other processed food products) to the conservation and relative storage premises;
- preparation of meals with purchased foodstuffs (and, where necessary, packaging and delivery) and administration of meals;
- rearrangement, cleaning of the canteen, of the cooking center premises (e.g. sanitizing of crockery, equipment and premises used; disinfection, disinfestation and rodent control of the premises used) and ordinary maintenance of equipment and systems;
- management of food surpluses deriving from the preparation and administration of meals.
collective catering service, with low environmental impact, with periodic and continuous execution, with the following essential phases:
- purchase of food and drinks, which must be of first choice;
- transport of foodstuffs (fruit and vegetables, fish products, milk and dairy products, meat and derivatives, eggs and other processed food products) to the conservation and relative storage premises;
- preparation of meals with purchased foodstuffs (and, where necessary, packaging and delivery) and administration of meals;
- rearrangement, cleaning of the canteen, of the cooking center premises (e.g. sanitizing of crockery, equipment and premises used; disinfection, disinfestation and rodent control of the premises used) and ordinary maintenance of equipment and systems;
- management of food surpluses deriving from the preparation and administration of meals.
collective catering service, with low environmental impact, with periodic and continuous execution, with the following essential phases:
- purchase of food and drinks, which must be of first choice;
- transport of foodstuffs (fruit and vegetables, fish products, milk and dairy products, meat and derivatives, eggs and other processed food products) to the conservation and relative storage premises;
- preparation of meals with purchased foodstuffs (and, where necessary, packaging and delivery) and administration of meals;
- rearrangement, cleaning of the canteen, of the cooking center premises (e.g. sanitizing of crockery, equipment and premises used; disinfection, disinfestation and rodent control of the premises used) and ordinary maintenance of equipment and systems;
- management of food surpluses deriving from the preparation and administration of meals.
collective catering service, with low environmental impact, with periodic and continuous execution, with the following essential phases:
- purchase of food and drinks, which must be of first choice;
- transport of foodstuffs (fruit and vegetables, fish products, milk and dairy products, meat and derivatives, eggs and other processed food products) to the conservation and relative storage premises;
- preparation of meals with purchased foodstuffs (and, where necessary, packaging and delivery) and administration of meals;
- rearrangement, cleaning of the canteen, of the cooking center premises (e.g. sanitizing of crockery, equipment and premises used; disinfection, disinfestation and rodent control of the premises used) and ordinary maintenance of equipment and systems;
- management of food surpluses deriving from the preparation and administration of meals.
collective catering service, with low environmental impact, with periodic and continuous execution, with the following essential phases:
- purchase of food and drinks, which must be of first choice;
- transport of foodstuffs (fruit and vegetables, fish products, milk and dairy products, meat and derivatives, eggs and other processed food products) to the conservation and relative storage premises;
- preparation of meals with purchased foodstuffs (and, where necessary, packaging and delivery) and administration of meals;
- rearrangement, cleaning of the canteen, of the cooking center premises (e.g. sanitizing of crockery, equipment and premises used; disinfection, disinfestation and rodent control of the premises used) and ordinary maintenance of equipment and systems;
- management of food surpluses deriving from the preparation and administration of meals.