Gestione dei Depositi a temperatura ambiente nel Sistema HACCP

By
Luciano Oscar Atzori
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1482
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Non molto tempo fa ho ricevuto una telefonata attraverso la quale un giovane collega mi ha posto il seguente quesito “quali procedure di gestione si devono adottare per i depositi di prodotti alimentari non deperibili?”.

Dubbi come questi generalmente sorgono al consulente Biologo in fase di progettazione di questi ambienti oppure durante i sopralluoghi conoscitivi e/o ispettivi finalizzati all’adempimento del sistema HACCP.

Risposta

In moltissime attività agro-alimentari vi sono dei locali (generalmente denominati: depositi, magazzini, ripostigli) destinati allo stoccaggio delle materie prime non deperibili confezionate (scatolame, brik, bottiglie, ecc.) che per propria natura (caratteristiche intrinseche quali l’elevato tenore di zucchero o di sale, la disidratazione, ecc.) o a seguito di trattamenti subiti (aggiunta di additivi, di filler, effettuazione della pastorizzazione, della sterilizzazione o dell’irraggiamento, ecc.) si determina il rallentamento o l’arresto dell’eventuale proliferazione microbica.

Ovviamente tali requisiti perdurano nel tempo solo se le condizioni di stoccaggio sono idonee. Facendo una sintetica, e non esaustiva, analisi delle condizioni strutturali e di gestione di tali ambienti di stoccaggio si può affermare quanto segue:

  1. le pareti devono essere di colore chiaro (possibilmente bianco) e devono essere sanificabili (quindi impermeabili e non assorbenti) e non devono essere tinteggiate con sostanze tossiche. Non devono presentare fessurazioni;
  2. i pavimenti dovrebbero essere di colore chiaro (possibilmente bianco) e devono essere sanificabili (quindi impermeabili e non assorbenti) e non devono presentare fessurazioni e/o crepe;
  3. le eventuali finestre e/o porte/finestre comunicanti con l’esterno devono avere dei sistemi anti penetrazione di infestanti (insetti, aracnidi, roditori, ecc.) quali le reti anti insetti che dovrebbero essere periodicamente ispezionate e pulite;
  4. le apposite scaffalature rigide e robuste (anche queste impermeabili, sanificabili e non ossidabili) devono lasciare un congruo spazio dal pavimento (generalmente si consigliano 20 cm) per consentire la sanificazione di questo e anch’esse devono essere lavabili e disinfettabili (quindi si consiglia l’utilizzo soprattutto dell’acciaio inox e qualora ciò non fosse possibile si può adoperare il laminato non ossidabile, il materiale plastico, ecc.);
  5. l’ambiente deve risultare sempre ispezionabile, pulito (soprattutto privo di polvere), ben areato (preferibilmente fresco) e asciutto (al fine di evitare fenomeni di umidità e di condensa che di norma agevolano lo sviluppo di muffe). La temperatura ideale di questi ambienti dovrebbe essere mai superiore ai 20°C;
  6. in questi ambienti non si devono mai depositare oggetti potenzialmente contaminanti quali le attrezzature dismesse, gli utensili adoperati per la pulizia (come scope, stracci e secchi), eventuali rifiuti e/o scarti di produzione e sostanze potenzialmente pericolose e/o tossiche (detergenti, disinfettanti, solventi, ecc.);
  7. le materie prime stoccate in questi ambienti devono essere sempre:
    1. correttamente confezionate e stoccate separatamente per tipologia di prodotto;
    2. opportunamente protette da contaminazioni esterne (evitare assolutamente lo stoccaggio a temperatura ambiente di confezioni aperte e/o di alimenti sfusi);
    3. protette dalle radiazioni solari dirette e da altre fonti di calore;
  8. onde evitare il rischio di superare la data di scadenza dei prodotti stoccati si deve sempre applicare il magazzinaggio di questi applicando il sistema FIFO (First-In First-Out) secondo il quale il primo prodotto stoccato deve essere il primo ad essere utilizzato nel ciclo produttivo (all’atto pratico bisogna collocare i prodotti in arrivo dietro o sotto quelli già esistenti);
  9. al fine di prevenire infestazioni si deve implementare un idoneo Piano di Monitoraggio Infestanti;
  10. si deve attivare un valido Piano di Pulizia e Sanificazione di tutti gli ambienti dell’attività comprese le aree destinate allo stoccaggio a temperatura ambiente;
  11. il controllo delle temperature applicato nell’aziende dovrebbe prevedere anche il monitoraggio degli ambienti di stoccaggio degli alimenti non deperibili e di conseguenza si dovrebbe prevedere un Piano di calibratura e di Manutenzione dei sistemi di rilevamento della temperatura (termometri);
  12. il personale alimentarista deve essere formato sulla corretta gestione dei depositi a temperatura ambiente.

Al fine di meglio comprendere le misure da attuare per i locali di stoccaggio si riportano alcune selezioni della normativa vigente:

Regolamento (CE) n. 852/2004

ALLEGATO II

  1. Lo schema, la progettazione, la costruzione, l’ubicazione e le dimensioni delle strutture destinate agli alimenti devono:
  2. a) consentire un’adeguata manutenzione, pulizia e/o disinfezione, evitare o ridurre al minimo la contaminazione trasmessa per via aerea e assicurare uno spazio di lavoro tale da consentire lo svolgimento di tutte le operazioni in condizioni d’igiene;
  3. b) essere tali da impedire l’accumulo di sporcizia, il contatto con materiali tossici, la penetrazione di particelle negli alimenti e la formazione di condensa o muffa indesiderabile sulle superfici;
  4. c) consentire una corretta prassi di igiene alimentare, compresa la protezione contro la contaminazione e, in particolare, la lotta contro gli animali infestanti;
  5. d) ove necessario, disporre di adeguate strutture per la manipolazione e il magazzinaggio a temperatura controllata, con sufficiente capacità per mantenere i prodotti alimentari in condizioni adeguate di temperatura e progettate in modo che la temperatura possa essere controllata e, ove opportuno, registrata.
  6. Deve essere disponibile un sufficiente numero di gabinetti, collegati ad un buon sistema di scarico. I gabinetti non devono dare direttamente sui locali di manipolazione degli alimenti.
  7. Deve essere disponibile un sufficiente numero di lavabi, adeguatamente collocati e segnalati per lavarsi le mani. I lavabi devono disporre di acqua corrente fredda e calda, materiale per lavarsi le mani e un sistema igienico di asciugatura. Ove necessario, gli impianti per il lavaggio degli alimenti devono essere separati da quelli per il lavaggio delle mani.
  8. Si deve assicurare una corretta aerazione meccanica o naturale, evitando il flusso meccanico di aria da una zona contaminata verso una zona pulita. I sistemi di aerazione devono essere tali da consentire un accesso agevole ai filtri e alle altre parti che devono essere pulite o sostituite.
  9. Gli impianti sanitari devono disporre di un buon sistema di aerazione, naturale o meccanico.
  10. Nei locali destinati agli alimenti deve esserci un’adeguata illuminazione, naturale e/o artificiale.
  11. Gli impianti di scarico devono essere adatti allo scopo, nonché progettati e costruiti in modo da evitare il rischio di contaminazione. Qualora i canali di scarico siano totalmente o parzialmente scoperti, essi devono essere progettati in modo da evitare che il flusso proceda da una zona contaminata verso o in un’area pulita, in particolare un’area dove vengano manipolati alimenti che possono presentare un alto rischio per i consumatori finali.
  12. Ove necessario, devono essere previste installazioni adeguate adibite a spogliatoio per il personale.
  13. I prodotti per la pulizia e la disinfezione non devono essere conservati nelle aree dove vengono manipolati alimenti.

CAPITOLO V

REQUISITI APPLICABILI ALLE ATTREZZATURE

  1. Tutto il materiale, l’apparecchiatura e le attrezzature che vengono a contatto degli alimenti devono:
  2. a) essere efficacemente puliti e, se necessario, disinfettati. La pulitura e la disinfezione devono avere luogo con una frequenza sufficiente ad evitare ogni rischio di contaminazione;
  3. b) essere costruiti in materiale tale de rendere minimi, se mantenuti in buono stato e sottoposti a regolare manutenzione, i rischi di contaminazione;
  4. c) ad eccezione dei contenitori e degli imballaggi a perdere, essere costruiti in materiale tale che, se mantenuti in buono stato e sottoposti a regolare manutenzione, siano sempre puliti e, ove necessario, disinfettati;
  5. d) essere installati in modo da consentire un’adeguata pulizia delle apparecchiature e dell’area circostante.
  6. Ove necessario, le apparecchiature devono essere munite di ogni dispositivo di controllo necessario per garantire gli obiettivi del presente regolamento.
  7. Qualora, per impedire la corrosione delle apparecchiature e dei contenitori sia necessario utilizzare additivi chimici, ciò deve essere fatto secondo le corrette prassi.

CAPITOLO VI

RIFIUTI ALIMENTARI

  1. I rifiuti alimentari, i sottoprodotti non commestibili e gli altri scarti devono essere rimossi al più presto, per evitare che si accumulino, dai locali in cui si trovano gli alimenti.
  2. I rifiuti alimentari, i sottoprodotti non commestibili e gli altri scarti devono essere depositati in contenitori chiudibili, a meno che gli operatori alimentari non dimostrino all’autorità competente che altri tipi di contenitori o sistemi di evacuazione utilizzati sono adatti allo scopo. I contenitori devono essere costruiti in modo adeguato, mantenuti in buone condizioni igieniche, essere facilmente pulibili e, se necessario, disinfettabili.
  3. Si devono prevedere opportune disposizioni per il deposito e la rimozione dei rifiuti alimentari, dei sottoprodotti non commestibili e di altri scarti. I magazzini di deposito dei rifiuti devono essere progettati e gestiti in modo da poter essere mantenuti costantemente puliti e, ove necessario, al riparo da animali e altri animali infestanti.
  4. Tutti i rifiuti devono essere eliminati in maniera igienica e rispettosa dell’ambiente conformemente alla normativa comunitaria applicabile in materia e non devono costituire, direttamente o indirettamente, una fonte di contaminazione diretta o indiretta.

CAPITOLO VIII

IGIENE PERSONALE

  1. Ogni persona che lavora in locali per il trattamento di alimenti deve mantenere uno standard elevato di pulizia personale ed indossare indumenti adeguati, puliti e, ove necessario, protettivi.
  2. Nessuna persona affetta da malattia o portatrice di malattia trasmissibile attraverso gli alimenti o che presenti, per esempio, ferite infette, infezioni della pelle, piaghe o soffra di diarrea deve essere autorizzata a qualsiasi titolo a manipolare alimenti e ad entrare in qualsiasi area di trattamento degli alimenti, qualora esista una probabilità di contaminazione diretta o indiretta degli alimenti. Qualsiasi persona affetta da una delle patologie sopra citate che lavori in un’impresa alimentare e che possa venire a contatto con gli alimenti deve denunciare immediatamente la propria malattia o i propri sintomi, precisando se possibile le cause, al responsabile dell’impresa alimentare.

CAPITOLO IX

REQUISITI APPLICABILI AI PRODOTTI ALIMENTARI

  1. Un’impresa alimentare non deve accettare materie prime o ingredienti, diversi dagli animali vivi, o qualsiasi materiale utilizzato nella trasformazione dei prodotti, se risultano contaminati, o si può ragionevolmente presumere che siano contaminati, da parassiti, microrganismi patogeni o tossici, sostanze decomposte o estranee in misura tale che, anche dopo che l’impresa alimentare ha eseguito in maniera igienica le normali operazioni di cernita e/o le procedure preliminari o di trattamento, il prodotto finale risulti inadatto al consumo umano.
  2. Le materie prime e tutti gli ingredienti immagazzinati in un’impresa alimentare devono essere opportunamente conservati in modo da evitare un deterioramento nocivo e la contaminazione.
  3. In tutte le fasi di produzione, trasformazione e distribuzione gli alimenti devono essere protetti da qualsiasi forma di contaminazione atta a renderli inadatti al consumo umano, nocivi per la salute o contaminati in modo tale da non poter essere ragionevolmente consumati in tali condizioni.
  4. Occorre predisporre procedure adeguate per controllare gli animali infestanti e per impedire agli animali domestici di accedere ai luoghi dove gli alimenti sono preparati, trattati o conservati (ovvero, qualora l’autorità competente autorizzi tale accesso in circostanze speciali, impedire che esso sia fonte di contaminazioni).
  5. Le materie prime, gli ingredienti, i prodotti intermedi e quelli finiti, in grado di consentire la crescita di microrganismi patogeni o la formazione di tossine non devono essere conservati a temperature che potrebbero comportare rischi per la salute. La catena del freddo non deve essere interrotta. È tuttavia permesso derogare al controllo della temperatura per periodi limitati, qualora ciò sia necessario per motivi di praticità durante la preparazione, il trasporto, l’immagazzinamento, l’esposizione e la fornitura, purché ciò non comporti un rischio per la salute. Gli stabilimenti per la fabbricazione, la manipolazione e il condizionamento di alimenti trasformati devono disporre di locali adeguati, sufficientemente ampi per consentire il magazzinaggio separato delle materie prime e dei prodotti trasformati e di uno spazio refrigerato separato sufficiente.
  6. Se i prodotti alimentari devono essere conservati o serviti a bassa temperatura, è necessario raffreddarli il più rapidamente possibile, al termine del trattamento termico, o dell’ultima fase di preparazione se non è applicato un trattamento termico, ad una temperatura che non provochi rischi per la salute.
  7. Lo scongelamento dei prodotti alimentari deve essere effettuato in modo tale da ridurre al minimo il rischio di proliferazione di microrganismi patogeni o la formazione di tossine. Nel corso dello scongelamento, gli alimenti devono essere sottoposti a temperature che non comportino rischi per la salute. Qualora il liquido proveniente dal processo di scongelamento possa costituire un rischio per la salute, esso deve essere adeguatamente allontanato. Dopo lo scongelamento, gli alimenti devono essere manipolati in maniera tale da ridurre al minimo il rischio di proliferazione di microrganismi patogeni o la formazione di tossine.
  8. Le sostanze pericolose e/o non commestibili, compresi gli alimenti per animali, devono essere adeguatamente etichettate e immagazzinate in contenitori separati e ben chiusi.

CAPITOLO X

REQUISITI APPLICABILI AL CONFEZIONAMENTO E ALL’IMBALLAGGIO DI PRODOTTI ALIMENTARI

  1. I materiali di cui sono composti il confezionamento e l’imballaggio non devono costituire una fonte di contaminazione.
  2. I materiali di confezionamento devono essere immagazzinati in modo tale da non essere esposti a un rischio di contaminazione.
  3. Le operazioni di confezionamento e di imballaggio devono essere effettuate in modo da evitare la contaminazione dei prodotti. Ove opportuno, in particolare in caso di utilizzo di scatole metalliche e di vasi in vetro, è necessario garantire l’integrità del recipiente e la sua pulizia.
  4. I confezionamenti e gli imballaggi riutilizzati per i prodotti alimentari devono essere facili da pulire e, se necessario, da disinfettare.

D.P.R. 327/1980

Regolamento di esecuzione della L. 30 aprile 1962, n.283 , e successive modificazioni, in materia di disciplina igienica della produzione e della vendita delle sostanze alimentari e delle bevande.

Art. 28 – Requisiti minimi obbligatori per gli stabilimenti e laboratori di produzione e confezionamento.

L’autorità sanitaria competente deve accertare che gli stabilimenti e i laboratori di produzione, preparazione e confezionamento di cui all’art. 25, fatti salvi i requisiti stabiliti da leggi o regolamenti speciali, siano provvisti di locali distinti e separati:

  1. a) per il deposito delle materie prime;
  2. b) per la produzione, preparazione e confezionamento delle sostanze destinate all’alimentazione;
  3. c) per il deposito dei prodotti finiti;
  4. d) per la detenzione di sostanze non destinate all’alimentazione.
I locali debbono essere in numero adeguato al potenziale produttivo ed alle caratteristiche dello stabilimento e del prodotto o dei prodotti finiti, con separazioni ed attrezzature idonee a garantire l’igienicità di prodotti in lavorazione. Tutti i locali ai quali si può accedere dall’interno dello stabilimento o del laboratorio, ivi compresi i locali adibiti ad abitazione od uffici, sono soggetti ad accertamento dei requisiti igienico-sanitari. Nel caso di imprese che effettuano anche la vendita al dettaglio per il consumo è obbligatorio che le lavorazioni avvengano in banchi diversi da quelli di vendita, con separazioni ed attrezzature idonee a garantire l’igienicità dei prodotti.

L’autorità sanitaria può consentire in particolari casi, anche in relazione alle esigenze tecnologiche del processo produttivo, che i locali di cui alle lettere a), b), c) e d) siano riuniti in un unico locale di adeguata ampiezza.

L’autorità sanitaria deve inoltre accertare che i predetti locali siano:

1) costruiti in modo tale da garantire una facile e adeguata pulizia;

2) sufficientemente ampi, cioè tali da evitare l’ingombro delle attrezzature e l’affollamento del personale;

3) rispondenti ai requisiti razionali sotto il profilo igienico-sanitario, con valori microclimatici atti ad assicurare condizioni di benessere ambientale anche in relazione alle peculiari esigenze di lavorazione; aerabili – naturalmente o artificialmente – sia per prevenire eventuali condensazioni di vapore, sia per evitare lo sviluppo di muffe; con sistema di illuminazione – naturale o artificiale – tale da prevenire, in ogni caso, la contaminazione delle sostanze alimentari;

4) con pareti e pavimenti le cui superfici siano in rapporto al tipo della lavorazione che viene effettuata, facilmente lavabili e disinfettabili;

5) muniti di dispositivi idonei ad evitare la presenza di roditori, ed altri animali od insetti;

6) adibiti esclusivamente agli usi cui sono destinati, secondo quanto indicato nella pianta planimetrica allegata alla domanda di autorizzazione.

Per particolari esigenze di taluni prodotti, quali i formaggi ed i salumi, nonché i vini, gli aceti, i liquori e le acquaviti, l’autorità sanitaria competente potrà prescrivere requisiti diversi da quelli di cui ai precedenti punti 3) e 4) limitatamente ai locali di conservazione, di stagionatura e di invecchiamento. Per i depositi di cereali e di prodotti ortofrutticoli non trasformati potrà derogarsi a quanto previsto dal precedente n. 4).

Gli stabilimenti elaboratori di produzione devono essere inoltre provvisti:

  1. a) di impianti, attrezzature ed utensili riconosciuti idonei sotto profilo igienico-sanitario e costruiti in modo da consentire la facile, rapida e completa pulizia. Le superfici destinate a venire a contatto con le sostanze alimentari nelle varie fasi della produzione, preparazione e confezionamento, debbono essere in materiale idoneo ai sensi dell’art. 11 della legge e relativi decreti di attuazione;
  2. b) di depositi o magazzini dotati di attrezzature di refrigerazione idonee alla sosta delle materie prime o dei prodotti finiti, qualora la natura ed il tipo di lavorazione degli stessi lo renda necessario; c) di acqua potabile in quantità sufficiente allo scopo. Ove non sia disponibile una quantità sufficiente di acqua potabile si può ricorrere ad acqua con caratteristiche chimico-fisiche diverse, ma in ogni caso corrispondenti ai requisiti microbiologici e, relativamente alle tolleranze ammesse per le sostanze nocive, a quelli chimici prescritti per le acque potabili. È vietata l’utilizzazione di tali acque non potabili nel ciclo di lavorazione delle sostanze alimentari e nella pulizia degli impianti, delle attrezzature e degli utensili destinati a venire a contatto con tali sostanze, salvo quanto previsto al successivo art. 29. L’autorità sanitaria accerterà che le reti di distribuzione interna delle acque potabili e non potabili siano nettamente separate, indipendenti e riconoscibili, in modo da evitare possibilità di miscelazione;
  3. d) di servizi igienici rispondenti alle normali esigenze igienico sanitarie non comunicanti direttamente con i locali adibiti a lavorazione, deposito e vendita delle sostanze alimentari. I locali adibiti a servizi igienici ed il locale antistante dotato di porta a chiusura automatica, debbono avere pareti e pavimenti costruiti in materiale impermeabile e facilmente lavabile e disinfettabile.
Ove i procedimenti di lavorazione lo richiedano, deve essere previsto un numero di lavabi, con comando non manuale dell’erogazione dell’acqua, facilmente raggiungibili dal luogo di lavorazione. I gabinetti debbono essere in numero adeguato al personale addetto alla lavorazione: dotati di acqua corrente in quantità sufficiente e forniti di vaso a caduta di acqua, di lavabo con erogazione a comando non manuale (a pedale o con altri accorgimenti tecnici), con distributori di sapone liquido od in polvere e con asciugamani elettrici o con asciugamani non riutilizzabili da cestinare dopo l’uso. Gli spogliatoi devono essere forniti di armadietti individuali lavabili, disinfettabili e disinfestabili, a doppio scomparto per il deposito, rispettivamente, degli indumenti personali e di quelli usati per il lavoro. Le docce debbono essere di numero adeguato a seconda del tipo di lavorazione ed al numero di persone addette alla lavorazione;
  1. e) di dispositivi per lo smaltimento dei rifiuti, rispondenti alle esigenze dell’igiene sia per lo smaltimento delle acque di rifiuto industriale e delle acque luride, sia dei rifiuti solidi che debbono essere rimossi al più presto dalle aree e dai locali di lavorazione e confezionamento;
  2. f) di contenitori di rifiuti e immondizie, e ove necessario, di inceneritori od altri mezzi atti ad assicurare lo smaltimento dei rifiuti stessi, posti a congrua distanza dai locali di lavorazione in aree opportunamente protette. I laboratori di produzione, preparazione e confezionamento annessi agli esercizi di vendita al dettaglio di sostanze alimentari destinate prevalentemente ad essere vendute nei predetti esercizi, ancorché muniti di attrezzature, impianti ed utensili in conformità alle prescrizioni contenute nei regolamenti locali d’igiene, devono adeguarsi alle disposizioni del presente articolo, in relazione alle effettive esigenze igieniche dell’attività svolta accertate di volta in volta dall’autorità sanitaria competente ai sensi dell’art. 25.

Art. 29 – Norme igieniche per i locali e gli impianti

  1. I locali, gli impianti, le attrezzature e gli utensili di cui agli articoli precedenti, debbono essere mantenuti nelle condizioni richieste dall’igiene mediante operazioni di ordinaria e straordinaria pulizia. Essi, dopo l’impiego di soluzioni detergenti e disinfettanti, e prima della utilizzazione, debbono essere lavati abbondantemente con acqua potabile per assicurare l’eliminazione di ogni residuo. La corrispondenza delle acque impiegate negli stabilimenti e laboratori, non provenienti dai pubblici acquedotti, ai requisiti revisti dall’art. 28 del presente regolamento deve essere accertata dall’autorità sanitaria competente mediante periodici controlli, eseguiti dai laboratori provinciali di igiene e profilassi. Per le particolari esigenze e le caratteristiche di taluni settori della produzione, in caso di insufficiente disponibilità di acqua potabile, può essere ammesso l’uso di altra acqua, ma comunque rispondente ai requisiti microbiologici e, relativamente alle tolleranze ammesse per le sostanze nocive, a quelli chimici prescritti per le acque potabili. Tale acqua potrà essere utilizzata anche oltre i limiti di impiego di cui al precedente art. 28 previa autorizzazione della competente autorità sanitaria. La stessa autorità sanitaria potrà esonerare da tali obblighi per le lavorazioni in cui, a causa di particolari necessità tecnologiche, possa essere giustificato l’impiego di acque non rispondenti ai requisiti di cui sopra, purché il procedimento tecnologico assicuri in ogni caso l’assoluta salubrità del prodotto finito.
Nei locali di cui alla lettera d) del primo comma dell’articolo precedente è consentita la detenzione di sostanze il cui impiego è determinato da esigenze di manutenzione, disinfezione e disinfestazione degli impianti e dei locali, nei quantitativi ragionevolmente necessari per tali usi e sempreché disposizioni speciali non ne vietino l’uso e la detenzione. Le materie coloranti, gli additivi ed i coadiuvanti tecnologici debbono essere custoditi in depositi separati da quelli destinati alla custodia delle sostanze chimiche e degli utensili usati per la pulizia e disinfezione.

Art. 30 – Requisiti dei depositi all’ingrosso.

I depositi all’ingrosso debbono possedere caratteristiche di costruzione nonché impianti ed attrezzature tali da soddisfare le esigenze di una buona conservazione delle sostanze alimentari, in rapporto alla natura e alle caratteristiche dei prodotti in deposito. Ai depositi suddetti si estendono, in quanto ricorrano le condizioni per la loro applicabilità le disposizioni di ci al precedente art. 28.

Art. 31 – Requisiti degli esercizi di vendita e di somministrazione di sostanze alimentari e bevande.

Gli spacci di vendita ed i banchi di generi alimentari debbono essere forniti, sia nelle mostre che negli eventuali depositi, di mezzi idonei ad una adeguata conservazione delle sostanze alimentari, in rapporto alla loro natura e alle loro caratteristiche.

Nei pubblici esercizi e nelle mense soggette ad autorizzazione sanitaria ed amministrativa, i locali destinati a cucina e magazzini, nonché gli impianti ed i servizi, debbono essere riconosciuti idonei a norma dell’art. 231 del R.D. 27 luglio 1934, n. 1265, modificato dalla legge 16 giugno 1939, n. 1112. Le apparecchiature, gli utensili, le attrezzature ed i materiali che comunque sono destinati a venire a contatto con gli alimenti debbono essere conformi alle norme vigenti. Le norme particolari concernenti l’igiene degli spacci, delle mescite, delle trattorie e degli altri esercizi pubblici nei quali vengono manipolate e somministrate sostanze alimentari, sono stabilite dai regolamenti comunali d’igiene. I regolamenti medesimi fissano altresì i requisiti igienici necessari per la vendita promiscua di alimenti. La vendita ambulante di sostanze alimentari, ove non espressamente vietata dalle norme vigenti, deve essere effettuata con mezzi idonei ad assicurare la conservazione igienica delle sostanze alimentari, in rapporto alla loro natura od alle loro caratteristiche. Gli alimenti deperibili con copertura, o farciti con panna e crema a base di uova e latte (crema pasticciera), yogurt nei vari tipi, bibite a base di latte non sterilizzato, prodotti di gastronomia con copertura di gelatina alimentare, debbono essere conservati a temperatura non superiore a +4 gradi C. Gli alimenti deperibili cotti da consumarsi caldi (quali: piatti pronti, snacks, polli, etc.) debbono essere conservati da +60 gradi C a +65 gradi C.

Gli alimenti deperibili cotti da consumarsi freddi (quali: arrosti, roast-beef, etc.), e le paste alimentari fresche con ripieno debbono essere conservati a temperatura non superiore a +10 gradi C.

Art. 35 – Mezzi di lotta contro gli insetti e gli animali nocivi.

Nei locali di cui all’art. 2, lettera a), del presente regolamento debbono essere attuati efficaci mezzi di lotta e di precauzione contro gli insetti, i roditori ed altri animali nocivi. Tali mezzi non debbono costituire pericolo di danno anche indiretto per l’uomo, a causa di contaminazione delle sostanze alimentari.

Art. 36- Sostanze alimentari deperibili in deposito in stato di alterazione. Sostanze alimentari deperibili in deposito in stato di alterazione.

Le sostanze alimentari deperibili che si trovino in stato di alterazione non possono essere tenute in deposito. Tuttavia, qualora sia dimostrabile l’impegno del fornitore al loro ritiro, ovvero l’assolvimento degli obblighi previsti da disposizioni speciali in materia, tali sostanze debbono essere tenute in locali, o parti di locali, separati da quelli di conservazione delle sostanze alimentari, destinate alla vendita o somministrazione. Le suddette sostanze debbono essere contraddistinte da cartelli indicanti la destinazione al ritiro da parte del fornitore.

Art. 42 – Igiene, abbigliamento e pulizia del personale.

Negli stabilimenti industriali e nei laboratori di produzione il personale di cui al primo comma dell’art. 37 deve indossare tute o sopravesti di colore chiaro, nonché idonei copricapo che contengano la capigliatura. Il personale addetto alla preparazione, manipolazione e confezionamento di sostanze alimentari negli esercizi di vendita deve indossare adeguata giacca o sopraveste di colore chiaro, nonché idoneo copricapo che contenga la capigliatura. Le tute, le giacche, le sopravesti e i copricapo debbono essere tenuti puliti; inoltre, il personale deve curare la pulizia della propria persona e in particolare delle mani e deve eseguire il proprio lavoro in modo igienicamente corretto. L’autorità sanitaria può disporre particolari misure per determinate lavorazioni ed in casi specifici.

Qualora ci dovessero essere dei peculiari dubbi in merito agli argomenti sopra esposti (progettazione e/o gestione dei Depositi a temperatura ambiente) si consiglia di consultare il personale dell’Autorità di controllo locale competente (ASL, NAS, ecc.).

© Produzione riservata

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Dr. Luciano O. Atzori

Biologo – Esperto in Sicurezza degli Alimenti e in Tutela della Salute

Divulgatore Scientifico – Consulente aziendale

Co-founder di ISQAlimenti.it

RELATED ARTICLESMORE FROM AUTHOR

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