Hygiene in the meat segment

Held January 9 at Veronafiere the conference “From CAD to Fork: hygienic design and Food Safety», organized by Eurocarne in collaboration with EHEDG (European Hygienic Engineering & Design Group) and the University of Padua.

The event is a prelude to the next edition of the show dedicated to the meat sector, scheduled from 10 to 13 May 2015 in the same exhibition space. This will spotlight the theme of food hygiene that, in a sector as complex as that of meat, is based on a correct processing of raw materials, entrusted to machines with advanced safety requirements. Relevant in this regard, the role played by the EHEDG hallmark.