Version Nov-13. The specialist in fresh-cut fruit and vegetables. F o o d S e r v i c e FRESH CUT VEGETABLES
|
|
- Diane Dickerson
- 8 years ago
- Views:
Transcription
1 Version Nov-13 The specialist in fresh-cut fruit and vegetables. F o o d S e r v i c e FRESH CUT VEGETABLES
2 THE SPECIALIST IN FRESH-CUT: THE IDEAL PARTNER FOR THE GROWTH OF YOUR BUSINESS LA LINEA VERDE: A RELIABLE ITALIAN GROUP PRODUCTION SITES 650 REFERENCES SQ.M. PRODUCTION AREA 2 FARMS 1 CHILLED-TRANSPORT COMPANY Conducted by the Battagliola brothers, owners of the company. Leader in the production and selling of fresh-cut fruit and vegetables and chilled fresh ready meals. QUALITY: ENSURED FROM THE FIELD TO THE CUSTOMER The quality of the final product is ensured by the control of all the production stages: on the field, along the production processes, in the factory and during the transport. The company has obtained many voluntary certifications concerning its production sites, raw material and processes (UNI EN ISO 9001:2008, UNI EN ISO 22005:2008, DT 3 Certiquality, IFS, BRC, UNI EN ISO 14001:2004, PRODOTTI BIOLOGICI etc.) testifying its commitment to ensure the greatest quality and safety of its products. 360 DEGREES SERVICE: THE ANSWER TO YOUR NEEDS La Linea Verde group satisfies the market thanks to 3 key values: Reliability, Flexibility and Timeliness. This is attested by the number of customers and the consolidated partnerships with the biggest Italian large-scale retail companies and Ho.Re.Ca. INNOVATION: THE KEY OF THE GROWTH OF THE MARKET Since its birth the company has shown its inclination to innovation in the fresh-cut field. The continuous investments in technology and its own dedicated research and development team are two key factors in the Group s development of such a wide range of successful products. HEART OF THE BUSINESS IN THE FRESH-CUT FRUITS AND VEGETABLES DEPARTMENT DimmidiSì, the brand of fresh ready meals: a great range of ready-to-eat products to complete and extend the product array in chilled food section and maximise turnover. Most of these products, including fresh soups, fresh smoothies and fresh mashed potatoes, have created new markets and are market leaders in Italy.
3 PRODUCTION PROCESS CONTROLS ON THE FIELD Precise rules are applied to the production processes to ensure the greatest quality and safety of the products. THE WORKING OUT After the harvest the raw materials reach the processing platform, then they are cleaned and sorted out: from there on, only the best part of the raw materials is processed. WASHING AND DRYING The product is then washed several times with drinkable water and dried with air or centrifuge systems. QUALITY The quality chemical and biological controls are carried out along all the production stages, before the product is delivered to the customer. Different kinds of advanced systems for the clearing of the foreign bodies are applied (IR, Metal detector, visual control) THE SUPPLY-CHAIN The certified management of the supply-chain allows to mark out the product route from the sorting out of the raw materials to the delivery to the customer. FRESHNESS AND RAPIDITY The maintenance of a fridge temperature during all the processing stages and the speed of action ensure the greatest freshness and quality of the products. A COHESIVE AND DYNAMIC TEAM Agronomists, Quality Control, Quality Assurance, Research & Developement: a close and motivated team at your disposal.
4 Where can you find us? Everywhere in Italy and in Spain. Production site Bolgare (BG) Manerbio (BS) Production site and cultivation Production site and cultivation Production site and cultivation Pontecagnano (SA) Oristano (OR) FOREIGN SPANISH plant, in Tudela, Navarra. A plus: The company-owned Logistics Centre Production site and cultivation Loading bay sq.m. In Italy, same day delivery guaranteed 30 trucks and trailers, 15 trucks and 6 chilled vans Head office in Manerbio (BS), Italy A real guarantee for high quality of service Vehicles provided with temperature recorder for the perfect maintenance of the cold chain.
5 F o o d S e r v i c e Food Service Catalogue
6 F o o d S e r v i c e Why choosing the ready fresh products? Quality raw materials. Fresh and ready to use, with no additives or preservatives. Available all the year long. Sanitary guarantee thanks to the traceability of the product. Cost/portion always under control. 100% performance. Simplification of the work. More cleanness in the kitchens. Space optimized. Labour saving. Speed of preparation. Why choosing La Linea Verde? Specialist in fresh-cut with 20 years of expertise. A short and controlled supply-chain: - cultivation areas near the production sites; - 15 agronomists in permanent connection with the farmers who provide the group, guarantee a rigorous follow-up. Certified Quality and Know How (UNI EN ISO 22005:2008 UNI EN ISO 9001:2008) Integrated pest management Strict temperature control
7 The range: F o o d S e r v i c e Salad in bag Lollo biondo Lamb s lettuce Wild rocket Mixticanza Julienne mix Sugarloaf (julienne cut) Radicchio rosso (julienne cut) Mista 4 gusti with carrots Escarole Julienne cabbage Julienne carrots Sugarloaf Sugarloaf (julienne cut) Radicchio rosso Radicchio rosso (julienne cut) Mista 2 gusti Mista 2 gusti (julienne cut) Mista 4 gusti Tray Lollo biondo Lamb s lettuce Wild rocket Mixticanza Lollo biondo Lamb s lettuce Wild rocket Mixticanza Mista 4 gusti Julienne carrots Mista 2 gusti (julienne cut) Weight 250 g 250 g 250 g 250 g Weight 200 g 200 g 200 g 200 g 700 g 800 g
8 F o o d S e r v i c e Lollo biondo 5x 4x Ingredients: Packaging Bag Tray Tray Lollo biondo Weight 250 g 200 g Units per case EAN code Lamb s lettuce 5x 4x Ingredients: Packaging Bag Tray Tray Lamb s lettuce Weight 250 g 200 g Units per case EAN code Wild rocket 5x 4x Ingredients: Packaging Bag Tray Tray Wild rocket Weight 250 g 200 g Units per case EAN code
9 F o o d S e r v i c e Escarole Ingredients: Packaging Bag Escarole Weight Units per case 4 EAN code Julienne cabbage Ingredients: Packaging Bag Cabbage Weight Units per case 4 EAN code Julienne carrots 8x Ingredients: Packaging Bag Tray Carrots Weight 700 g Units per case 4 4 EAN code
10 julienne standard julienne julienne julienne standard standard julienne julienne julienne F o o d S e r v i c e Sugarloaf Ingredients: Packaging Bag Bag Bag Sugarloaf Weight 5x Units per case EAN code Radicchio rosso Ingredients: Packaging Bag Bag Bag Radicchio rosso Weight 5x Units per case EAN code Mista 2 gusti Ingredients: Packaging Bag Bag Bag Tray Sugarloaf, radicchio rosso 5x 8x Weight 800 g Units per case EAN code
11 F o o d S e r v i c e Mista 4 gusti Ingredients: Packaging Tray Bag Curly endive, sugarloaf, escarole, radicchio rosso Weight Units per case 4 4 EAN code Mixticanza Ingredients: Packaging Bag Tray Tray Lollo biondo, lollo rosso, wild rocket, spinach 5x 4x Weight 250 g 200 g Units per case EAN code Mista 4 gusti with carrots Ingredients: Packaging Bag Carrots, curly endive, sugarloaf, Weight escarole, radicchio rosso Units per case 8 5x EAN code
12 The benefits of the tray F o o d S e r v i c e g g The salad container is rigid so it can be piled up. It allows to improve the space organization during the storage. What s the benefit on the final product? The salad is not pressed, thus allowing an excellent presentation of the dish.
13 F o o d S e r v i c e 5x ORGANIC wild rocket 250g ORGANIC lollo biondo 250g 5x Ingredients: Organic wild rocket Ingredients: Organic lollo biondo Packaging Bag Weight 250 g Units per case 8 EAN code Packaging Bag Weight 250 g Units per case 8 EAN code ORGANIC julienne carrots 1000g ORGANIC Mista 2 gusti 1000g Ingredients: Organic carrots Packaging Bag Weight Units per case 4 EAN code Ingredients: Packaging Weight Units per case 4 EAN code Organic sugarloaf and radicchio rosso Bag
14 La Linea Verde Società Agricola S.p.A Via Artigianale, Manerbio (BS) Italy T FOR ADDITIONAL INFORMATION: foodservice@lalineaverde.it
General food hygiene rules
General food hygiene rules Why food hygiene is important? Good food hygiene is essential to ensure that the food you and your family eats is safe. Poor hygiene procedures in your home can put you at risk.
More informationBRC/IOP A new standard for the Food Packaging Sector Siobhan Walsh Bsc., Food Supply Chain Specialist, Team BDS
BRC/IOP A new standard for the Food Packaging Sector Siobhan Walsh Bsc., Food Supply Chain Specialist, Team BDS Siobhan Walsh has over 12 years experience implementing a range of systems and standards
More informationAction Plan. Securing crop supply through whole crop purchasing
Waste Action Plan Author: Alan Spray Securing crop supply through whole crop purchasing This Action Plan is intended to be used by a Director or Senior individual within a Procurement function in a Retail
More informationSustainability Challenges in Sourcing Agricultural Materials
Sustainability Challenges in Sourcing Agricultural Materials Hans Jöhr Corporate Head of Agriculture 2 The Nestlé Company The leading food company 98'458 mio CHF in 2006 Swiss based, active world-wide
More informationMaricopa County. Food Code References for Produce. Receiving. Storage
Maricopa County Environmental Services Department 1001 N. Central. Avenue Suite 300 Phoenix, AZ 85004 esd.maricopa.gov Food for Produce This guidance document was developed for food establishments interested
More informationAdded value for agrifood
Added value for agrifood History Founded in 1991, Cooperativa Terremerse is the result of the merger of various cooperatives under the common aegis of C.O.R.A.S., whose own roots lie in the Cooperativa
More informationFood delivery & storage
screen 1 Food delivery & storage 7. Rubbish bags in the way of deliveries This screen shows a delivery scene with a number of potential hazards to food safety. As a starting point students are encouraged
More informationFROZEN LION: A BUSINESS CASE A Fresh/Chilled and Frozen Cost Comparison in a Typical British Pub
FROZEN LION: A BUSINESS CASE A Fresh/Chilled and Frozen Cost Comparison in a Typical British Pub March 213 REPORT FOR THE BRITISH FROZEN FOOD FEDERATION Produced by the UNIVERSITY OF SALFORD This research
More informationfrom research. to market Manufacturing technologies for food and bioeconomy Giacomo Copani
from research. to market Manufacturing technologies for food and bioeconomy Giacomo Copani 26 Maggio 2015 Expo Milano Bioeconomy between Food and Non-Food: the Italian Way Italian Manufacturing in Europe
More informationMapei, Italy Economic benefits of standards Case Study. September 2011 June 2012
Mapei, Italy Economic benefits of standards Case Study September 2011 June 2012 1 Content of this presentation Mapei, Italy Basic company information Production of chemicals & Mapei s value chain Use of
More informationTETRA Chemicals Europe
TETRA Chemicals Europe The CC Specialists The CC Specialists TETRA Chemicals Europe has been active in the field of Calcium Chloride (CC) for more than 50 years. Starting off as a Nordic company we have
More informationScience of Life Explorations
Science of Life Explorations Celebrate the Growing Year: The Farmer s Year A Farmer s Year While you are in school or on a vacation, farmers are working hard to provide us with the foods we eat and the
More informationThe Clute Institute International Academic Conference Munich, Germany 2014
The Marketing System Analysis Of Selected Fresh Vegetables Passing The Good Agricultural Practice (GAP) System Leading To Organic Farming In Chiang Mai, Thailand Ayooth Yooyen, Maejo University, Thailand
More informationGFSI Certification Options for Produce
An NSF International White Paper GFSI Certification Options for Produce How to Choose the Right GFSI Certification for Your Business Due to complex challenges in today s food supply chain, many of the
More informationSHOP SMART, STORE SAFE
SHOP SMART, STORE SAFE Introduction This lesson gives an older adult audience an opportunity to focus on making the most of their food budgets by sharing strategies for healthy shopping on a budget and
More informationRefrigeration systems and solutions for the food industry english
Refrigeration systems and solutions for the food industry english state-of-the-art clean rooms guarantee safe and extended shelf life of products The clean room is a place where the concentration of airborne
More informationHOME FREEZING GUIDE FOR FRESH VEGETABLES
HOME FREEZING GUIDE F FRESH VEGETABLES Freezing most vegetables at home is a fast, convenient way to preserve produce at their peak maturity and nutritional quality. The following links provide information
More informationSchool Site Identification. Name of School: Address: Principal: Cafeteria Site Leader: Phone: Garden Leader: Phone: Garden Location on Campus:
Conditional Approval of a Food Source for San Diego Unified School District s Garden-to-Cafeteria Program Food Services Department www.sandi.net/food 6735 Gifford Way, San Diego, CA 92111 School Site Identification
More informationRed Rose Culinary Academy For Prospective Students
Red Rose Culinary Academy For Prospective Students About Red Rose Culinary Academy Description of the Program: Red Rose Culinary Academy is a 16-week training program 6 weeks will be completed in a classroom
More informationPreparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering
Preparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering Introduction This advice is aimed at people preparing food for others beside their immediate family either: a) on
More informationProduce Safety Best Practices Guide for Retailers
Produce Safety Best Practices Guide for Retailers January 2014 Introduction Food safety is the number one priority of both the produce industry and the retail food industry. Produce safety has brought
More informationWelcome to the convenience of online grocery shopping we hope you are as excited as we are!
Welcome to the convenience of online grocery shopping we hope you are as excited as we are! At SPUD, we are committed to providing you with quality certified organic and local, sustainably produced foods.
More informationExample of a food company quality
Appendix A manual Example of a food company quality Contents Date: 13/03/95 RME-QLMN-OO Page 1 of 3 Section Title ISO 9001 reference 01 In trod uction 02 Purpose 03 Scope 04 Definitions 05 Management responsibility
More informationGuidance for Industry
Guidance for Industry Questions and Answers Regarding Registration of Food Facilities (Edition 2) Final Guidance Comments and suggestions regarding this document may be submitted at any time. Submit comments
More informationThis activity is about how best to store foods to keep them fresh and safe to eat, which means you ll save money and waste less food.
Plan ahead Know your dates Savvy storage Perfect portions Love your leftovers This activity is about how best to store foods to keep them fresh and safe to eat, which means you ll save money and waste
More informationOppenheimer s Sustainable Supply Chain Initiatives
Oppenheimer s Sustainable Supply Chain Initiatives Executive MBA, Athabasca University Current Course: Ethics, Corporate Social Responsibility (CSR), and Sustainability Milton Freeman 1970 essay, The social
More informationGUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING
GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 2.Storage Facilities 2.1 Use of off site facilities - are they controlled 2.1.1 Where the manufacturer commissions the services of (or contracts to) off
More informationSEALED AIR LEARNING MANAGEMENT SYSTEM RE-IMAGINE TRAINING AND COMPLIANCE
SEALED AIR LEARNING MANAGEMENT SYSTEM RE-IMAGINE TRAINING AND COMPLIANCE LEARNING MANAGEMENT SYSTEM RE-IMAGINE TRAINING AND COMPLIANCE A state of the art e-learning and data management solution that simplifies
More informationwww.savinodelbene.com
www.savinodelbene.com THE THE COMPANY COMPANY Savino Del Bene, whose name is homonymous of its founder, started up in Florence, Italy at the beginning of the 1900 s. The company s early focus was to develop
More informationOrigin labelling. Cost analysis for producers and consumers
Origin labelling Cost analysis for producers and consumers Origin labelling Cost analysis for producers and consumers Ida Terluin Jan Benninga Petra Berkhout Victor Immink Bas Janssens Roel Jongeneel Marie
More informationEffective logistics management strategies for perishable food supply chains; impacts on food quality, safety and waste
Effective logistics management strategies for perishable food supply chains; impacts on food quality, safety and waste Prof.dr.ir. Jack G.A.J. van der Vorst Dr. Roberto Rossi, (Dr.) Willem Rijpkema Wageningen
More informationVegetarian Culinary Arts Courses 2015/2016
Vegetarian Culinary Arts Courses 2015/2016 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,
More informationSTANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS
STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS RECEIVING: All food must be from approved sources. Foods must be wholesome and not adulterated. No home-prepared
More information(Adopted April 25, 2003, Amended May 22, 2009)
DRC GOOD ARRIVAL GUIDELINES (Adopted April 25, 2003, Amended May 22, 2009) Section 16 of the DRC Trading Standards policy on grade and condition standards for commodities stipulates: With regard to grade
More informationCritical Control Points and Operational Prerequisite Programs
Critical Control Points and Operational Prerequisite Programs ISO 4 HACCP Principle 2 Identify the Critical Control Points (CCPs) in the process. The Stop Sign of the process. In ISO 22000, you also must
More informationStandard 3.1.1. Interpretation and Application
Standard 3.1.1 Interpretation and Application AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY) A GUIDE TO THE FOOD SAFETY STANDARDS SECOND EDITION, JANUARY 2001 AUSTRALIA NEW ZEALAND
More informationRADICCHIO ROSSO DI TREVISO IGP TARDIVO
RADICCHIO ROSSO DI TREVISO IGP TARDIVO (Tardivo (Late season) Red Chicory of Treviso PGI) The Organizzazione Produttori Ortofrutticoli VENETO (Organisation of Fruit and Vegetable producers of Veneto) aims
More informationRole of Food Processing and Post-harvest Management in Improving Food and Nutrition Security in Cities
Role of Food Processing and Post-harvest Management in Improving Food and Nutrition Security in Cities Senior Agro-Industries and Post- Harvest Officer FAO RAP Overview Urbanization and its impacts on
More informationCase Study. Operations Planning
Case Study Operations Planning Transport Planning Background The company The Alliance Distribution Centre (ADC) is part of a national network of distribution centres owned by XYZ Transport, a leading logistics
More informationConditional Approval of a School Garden Food Source for San Diego Unified District
San Diego Unified School District Food Services Department Garden to Café Program County of San Diego Department of Environmental Health Food and Housing Division www.sandi.net/food www.sdcdeh.org 6735
More informationHygiene Standards for all Food Businesses
Hygiene Standards for all Food Businesses Food hygiene laws are not simply a list of rules. They are intended to let food business operators assess the risks to food safety in their business and apply
More information4. Causes and prevention of food losses and waste
10 4. Causes and prevention of food losses and waste Food is wasted throughout the FSC, from initial agricultural production down to final household consumption. In medium- and high-income countries food
More informationFOOD SAFETY SYSTEM CERTIFICATION 22000 FSSC 22000
FOOD SAFETY SYSTEM CERTIFICATION 22000 FSSC 22000 Certification scheme for food safety systems in compliance with ISO 22000: 2005 and technical specifications for sector PRPs Features Foundation for Food
More informationTable 9 Page 12 Q13. Which of the following produce items have you purchased FRESH (NOT frozen, canned or dried) in the past 12 months?
Banner 1 Table 1 Page 1 Q5. What is your household income? Table 2 Page 2 Q6. What is your marital status? Table 3 Page 3 Q7. How many dependent children do you have? Table 4 Page 4 Q8. In which state
More informationSAN DIEGO FARM TO SCHOOL INFORMAL PROCUREMENT: LOCAL FOODS FROM URBAN AGRICULTURE SITES San Diego Unified School District April 2013
SAN DIEGO FARM TO SCHOOL INFORMAL PROCUREMENT: LOCAL FOODS FROM URBAN AGRICULTURE SITES San Diego Unified School District April 2013 Solicitation Number: For office use only Purpose: The purpose of this
More informationITALIAN FOOD PRODUCTS
THE CHOICE FOR QUALITY HO.RE.CA ITALIAN FOOD PRODUCTS FOOD SERVICE SUPPLIER COMPANY Italcatering srl was established in 1990 as a result of consolidated experience in distribuition of food and non-food
More informationChilled Food Getting it Right
Chilled Food Getting it Right Kaarin Goodburn Food Safety & Technology Management Consultant Chilled Food Association www.chilledfood.org FLEP, 8/6/05 CFA Mission To promote and defend the reputation of
More informationSCHOOL DISTRICT NO. 36 (SURREY) No. 5535.1
SCHOOL DISTRICT NO. 36 (SURREY) 1. Provincial Legislation All food service events are governed by the Food Premises Regulations of the Health Act of the Province of British Columbia and must comply with
More informationA guide for handling for cabbage, carrot, hot pepper, lettuce, sweet potato and tomato. Food and Agriculture Organization of the United Nations
A guide for handling for cabbage, carrot, hot pepper, lettuce, sweet potato and tomato Food and Agriculture Organization of the United Nations A guide for handling for cabbage 1. HARVESTING Harvesting
More informationDB Schenker solutions for perishables you have a passion for the finer things in life. So do we.
DB Schenker solutions for perishables you have a passion for the finer things in life. So do we. When it comes to perishable goods we always keep a cool head. In order to ensure an uninterrupted cold chain
More informationUSDA 3 rd Party Audit Verification Programs
USDA 3 rd Party Audit Verification Programs Ken Petersen- Staff Assistant Agricultural Marketing Service Fresh Products Branch Good Agricultural Practices & Good Handling Practices Program ASQ- Certified
More informationCatalogue of Serbian firms to participate B2B meetings in Istanbul, 9 November 2012
Catalogue of Serbian firms to participate B2B meetings in Istanbul, 9 November 2012 1. Logo, Belgrade Communications, IP telephony, VoIP, TDM/IP Audio conference Type of partner sought: distributor and
More informationFMI Listeria Action Plan for Retail Delis
FMI Listeria Action Plan for Retail Delis November 2012 Listeria control at retail is an ongoing challenge. FMI and our members are committed to finding ways to control the growth and if possible, eliminate
More information3 Keys to a Successful Heat Treatment:
Bed bug infestations are spreading across the United States at an unprecedented rate. And getting worse! PestPro was the first company in Vermont and Northern New York to offer Thermal Remediation for
More informationenvironmental stewardship
environmental stewardship environmental legacy When Amway was founded in 1959, it marketed only one product: L.O.C. Multi- Purpose Cleaner. L.O.C. established our environmental commitment because only
More informationStarting a Food Program
Starting a Food Program If you would like to establish a food program with the (Food Depository), there are some important things you should know. This packet will help you understand what is involved
More informationSafe%Feed/Safe%Food% Overview of Certification Programs: Why Should a Feed Mill Get Certified?
Safe%Feed/Safe%Food% Overview of Certification Programs: Why Should a Feed Mill Get Certified? Henry Turlington, Ph.D. Director, Quality & Manufacturing Regulatory Affairs American Feed Industry Association
More informationPress Information, Seafood Processing Europe 2008 Inauen Maschinen AG (VC999 Packaging Systems)
Press Information, Seafood Processing Europe 2008 Inauen Maschinen AG (VC999 Packaging Systems) Responsible for inquiries after the show: Ms Christa Iseli Head of Marketing Services Inauen Maschinen AG
More informationThe California Fresh Produce Industry and Marketing Trends
The California Fresh Produce Industry and Marketing Trends DR. ROBERTA COOK Dept. of Agricultural and Resource Economics University of California Davis For Labor, Water and California Agriculture in 2014
More informationHYGIENE IN THE GALLEY
HYGIENE IN THE GALLEY - good advice for self-assessment aboard Guidance for company and ship s management and galley crew Good hygiene is thinking twice about things when cooking for others. To limit the
More informationFASFC policy on food safety in the short supply chain
Symposium Scientific Committee of the Belgian Food Safety Agency Food Safety of the Short Supply Chain Brussels, 9 november 2012 FASFC policy on food safety in the short supply chain Herman Diricks Director-general
More informationSuperior Quality and Shelf Life
Fresh hgreek ksea Bream and ds Sea Bass Superior Quality and Shelf Life SELONDA Fresh Greek Sea Bream and Sea Bass Superior Quality and Shelf Life It makes us extremely proud to frequently receive from
More informationCompany background and. portfolio overview
Company background and portfolio overview A world leading company in infection control Steelco products are used daily in over 100 countries within the Healthcare, and Life Science sectors to provide the
More informationThe taste of Italy in your garden. www.suttons.com
The taste of Italy in your garden Background Suttons Italian Collection is a new collection of the best selling Italian vegetables and fruit seed. Following a previous trial in a selection of stores this
More informationMUNICIPALITY OF FERRARA (ITALY) Day-to-day implementation of GPP in Ferrara
MUNICIPALITY OF FERRARA (ITALY) Day-to-day implementation of GPP in Ferrara B04 Mainstreaming sustainable procurement: From the extraordinary to the ordinary 09.06.2004 16.30-18.00 Fourth European Conference
More informationDriving Business Forward. Printed in January 2012 Kerry Logistics Network Limited. All rights reserved.
Driving Business Forward Printed in January 2012 Kerry Logistics Network Limited. All rights reserved. Pharmaceutical and Healthcare Logistics Dedicated to Helping You Save Lives It can be a matter of
More informationDigit - Rostlina. Co-operation programme Flanders and Czech Republic. Katholieke Hogeschool Kempen. Presentation
3 Digit - Rostlina 16 Oktober 2003 Co-operation programme Flanders and Czech Republic Katholieke Hogeschool Kempen Vorselaar Lier Turnhout Geel Teacher training 765 Health care 450 Health care 394 1 institute
More informationBringing on New Local Niche Meat Producers
Working with Local Niche Meat in Retail Settings Bringing on New Local Niche Meat s A Visual Guide and Checklist While purchasing produce directly from farmers has become typical practice for some grocers,
More informationA COMPETITION FOR SCHOOL PUPILS FROM THE LIVERPOOL CITY REGION COMBINING THE ART OF LITERACY AND THE SCIENCE OF FOOD
A COMPETITION FOR SCHOOL PUPILS FROM THE LIVERPOOL CITY REGION COMBINING THE ART OF LITERACY AND THE SCIENCE OF FOOD Sponsored by Hilton Liverpool, with crockery by Churchill Hugh Baird College s L20 Hotel
More informationComplete a Super Star Chef activity for knife safety.
Ideas for Objectives and Assessment of Cooking to Save Money Cooking to save money may target participants with little or no cooking skills, who lack a vocabulary of cooking terms, are on a budget or using
More informationRECALDO CLASSICO The reliable induction trolley for Cook & Chill, Cook & Serve and Cook & Freeze
RECALDO CLASSICO The reliable induction trolley for Cook & Chill, Cook & Serve and Cook & Freeze CONTENTS Overview................ 3 Function................ 4 Details................. 5 Accessories..............
More informationFederal Wage System Job Grading Standard for Food Service Working, 7408
Federal Wage System Job Grading Standard for Food Service Working, 7408 Table of Contents WORK COVERED... 2 WORK NOT COVERED...2 TITLES... 3 FOOD SERVICE WORKER, GRADE 1... 3 FOOD SERVICE WORKER, GRADE
More informationIndoor Cultivation for the Future
Indoor Cultivation for the Future Shigeharu Shimamura MIRAI, CO., LTD (Presented by Chieri Kubota, The University of Arizona) Background in Japan Issues: Increasing pressure to change the structure of
More informationFood Science & Chef School
Food Science & Chef School I. Introduction Lesson 1: Introduction to Food Science Learn about the course sections Learn why cooking skills are important Lesson 2: Food Science & Chef School Projects Learn
More informationBEST CULINARY ARTS BOOKS. Because of this best culinary arts books guides are far superior compared to pdf guides.
BEST CULINARY ARTS BOOKS Because of this best culinary arts books guides are far superior compared to pdf guides. BEST CULINARY ARTS BOOKS Some times, the option of format depends on what exactly you need
More informationDeveloping a school food safety plan based on HACCP system. (for school lunch box caterers)
Developing a school food safety plan based on HACCP system (for school lunch box caterers) (I) Background/Introduction To further reduce food waste and disposable containers, the Government launched a
More informationNaandi Foundation s Centralized Kitchens for Midday Meal Programme
Naandi Foundation s Centralized Kitchens for Midday Meal Programme Naandi Foundation has pioneered one of the most effective ways to operationalise the Midday Meal (MDM) programme by setting up centralized
More informationA Member of the Constructor Group STORAGE SOLUTIONS. Clever Thinking Inside the Box
A Member of the Constructor Group STORAGE SOLUTIONS Clever Thinking Inside the Box Dexion Storage Solutions Thinking Inside the Box Cutting Costs, Reducing Inventory, Saving Space and Saving Time 2 Increasing
More informationA supermarket chain with a social conscience Far Eastern Economic Review, 2003
Standards driving Process Improvement 1 - Mr Gerry Lee Managing Director (Business Groups) April 2014 A supermarket chain with a social conscience Far Eastern Economic Review, 2003 1973 NTUC Welcome Supermarket,
More information1. According to the Food Guide Pyramid, how many daily servings do we need of fruits?
NAME HOUR VIDEO WORKSHEET 1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? 2. How many daily servings do we need of vegetables according to the Food Guide Pyramid?
More informationMartin & Servera Company Presentation 2013
Company Presentation 2013 offers a full range of products, services and concepts for every type of restaurant and commercial kitchen. All over Sweden our specialists help small and large operations on
More information5. Marketing Channels for Irrigated Exotic Vegetables
5. Marketing Channels for Irrigated Exotic Vegetables Manuel Henseler and Philip Amoah This chapter provides qualitative and quantitative information on the distribution pathways of irrigated vegetables,
More informationFood Production Methods
Food Production Methods Module- 28 Lec- 28 Dr. ShishirSinha Dept. of Chemical Engineering IIT Roorkee Objectives Describe the goal of production for foodservice operation Describe the obstacles to the
More informationPractical solutions for minor uses and specialty crops: the voice of European farmers and their cooperatives
PHY(11)3928 Practical solutions for minor uses and specialty crops: the voice of European farmers and their cooperatives Luc Peeters chairman of the Working Party on Phytosanitary issues Wageningen - The
More informationUS Food Safety Modernization Act:
US Food Safety Modernization Act: Overview and Impact for Importers and Exporters August 2012 This paper covers important updates related to the US Food Safety Modernization Act (FSMA) and recent changes
More informationQUALITY MANAGEMENT SYSTEM: GOOD AGRICULTURAL PRACTICE (GAP) IN THAILAND
Quality Management System: Good Agricultural Practice (GAP) in Thailand QUALITY MANAGEMENT SYSTEM: GOOD AGRICULTURAL PRACTICE (GAP) IN THAILAND Surmsuk SALAKPETCH Chanthaburi Horticultural Research Center,
More informationThe Waitrose Small Producers Charter
The Waitrose Small Producers Charter Contents An Introduction... 2 Our Objectives... 3 Our Difference... 3 The Waitrose Buying Approach... 4 The Importance of Locally Produced Food... 4 Notes... 5 http://www.waitrose.com
More informationShelf life testing. Use-by dates for food safety NSW/FA/FI065/1002
Shelf life testing Use-by dates for food safety NSW/FA/FI065/1002 Contents Contents... 2 Executive summary... 3 When is date marking required?... 4 How is shelf life determined?... 6 Product development...
More informationMatt Simister - Commercial Director for Group Food Sourcing Chris Holmes - Commercial Director for Central Europe General Merchandise
Group Sourcing Matt Simister - Commercial Director for Group Food Sourcing Chris Holmes - Commercial Director for Central Europe General Merchandise June 2011 Agenda Winning locally, by applying the Group
More informationARGENTINE NON GMO SOYBEAN CHAIN
Instituto Nacional de Tecnología Agropecuaria Secretaría de Agricultura, Ganadería, Pesca y Alimentos ARGENTINE NON GMO SOYBEAN CHAIN Description of current Traceability and segregation system. Non-GMO
More informationThis Food Safety Plan was developed in New York as an example for growers. Each grower must develop their own plan which fits their operation.
G1 This Food Safety Plan was developed in New York as an example for growers. Each grower must develop their own plan which fits their operation. This is a food safety and security program which incorporates
More informationcompany profile via Ma co n 3 0-2 3 9 0 0 L e c c o - t e l 0 3 4 1. 2 8 2 0 8 1 f a x 0341.287303 - t h l c@tecn o h a b i t a t.
company profile 2012 T e cn o H a b i t a t s. p. a. se d e l e g a l e : v i a B a t t a g l i a 2 2-2 0 1 2 7 M i l a n o - t e l 0 2. 2 6 1 4 8 3 22 f a x 02.26145697 - thmi@ t e c n o h a b i t a t.
More informationLARGE GROUP PRESENTATION: PRESENTER S NOTES
LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read
More informationUsing Contemporary Archaeology and Applied Anthropology to Understand Food Loss in the American Food System
Using Contemporary Archaeology and Applied Anthropology to Understand Food Loss in the American Food System Timothy W. Jones. PhD Bureau of Applied Research in Anthropology University of Arizona Tucson,
More informationON FARM FOOD SAFETY - REDUCING THE RISK
ON FARM FOOD SAFETY - REDUCING THE RISK The Basics of Employee Hygiene Food safety starts on the farm, and the everyday activities and actions of you and your employees can greatly affect the safety of
More informationAgricultural Issues Center University of California. Created December 2005
Agricultural Issues Center University of California Created December 25 Commodity Profile: Broccoli by Hayley Boriss, Junior Specialist Henrich Brunke, Assistant Specialist brunke@primal.ucdavis.edu Agricultural
More informationThe short supply chain in France: a response to consumers expectations?
Symposium of the Scientific Committee of the Belgian Food Safety Agency FOOD SAFETY OF THE SHORT SUPPLY CHAIN Brussels, 9-11-2012 The short supply chain in France: a response to consumers expectations?
More informationWheat. Milk. Soy X X X X X X X X. Grilled cheese brochette X X X. Hummus & Co. (1/3 serving) X X X X. Mini Thai-style chicken brochettes (4) X X X X
Appetizers Cheese sticks (4) X X X X Chicken wings (4)* Chicken wings (8)* Combination platter 1 choice (cheese sticks) (1/2 serving) Combination platter 2 choices (cheese sticks and chicken wings) (1/3
More informationCOMPANY PRESENTATION KUCHNIE ŚWIATA S.A.
COMPANY PRESENTATION KUCHNIE ŚWIATA S.A. Poland, Łomna ul. Gdańska 34, 05-152 Czosnów, tel. +48 22 785 95 20 e-mail. sanechem@sanechem.com.pl, www.kuchnieswiata.com.pl KUCHNIE ŚWIATA ABOUT 1989 2004 2013
More informationGreen Entrepreneurship. Oliver Ortis, Green Jobs Specialist, Green Jobs in Asia Project, ILO Indonesia Office Jakarta
Green Entrepreneurship Oliver Ortis, Green Jobs Specialist, Green Jobs in Asia Project, ILO Indonesia Office Jakarta Green Entrepreneurship Agenda What is a Green Enterprise? Green Standards Assure long
More information