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Company

Frozen products

Contatti



Pantagruel S.r.l.
Via Guarini, 66/68
57100 Livorno
Italy
P.IVA 01131100495

Phone +39 0586 426745
Fax +39 0586 423730

Safety

La sicurezza nella catena del freddo per i surgelati The Pantagruel cooking center was completely redesigned by a team of specialists in the food sector, and has been certified to EU standards according to the terms of legislative decree 537/92 for products with a meat base and legislative decree 531/92 for seafood products.

All the production systems are subject to a strict program of measures in line with the H.A.C.C.P. principles through the identification of the risks related to each activity, accurate monitoring of performance and the adoption of corrective measures when the processing parameters differ from the predefined conditions.

Inspections are made by a laboratory that is on the official Health Ministry list of organizations authorized to perform tests for producers of food and beverage products.

In addition, the plant is subject to permanent control by the Official Veterinarian of the National Health Service local office 6 of Livorno and audits by experts specifically requested by the supermarket chains we supply.

Frozen foods - the cold chain

The cold chain is an important process for the storage of frozen foods where it is essential to maintain the temperature of the foods constant through all stages of shipment, storage and display in the point of sale.

Reducing thermal shock to a minimum ensures the quality of frozen foods.

The whole process, from the producer to the consumer

The cold chain starts with the producer, who ensures the correct temperature for storage of the products during production and transport, and passes into the succeeding stage of storage that is made in cold rooms, to reach the sales warehouses and finally the freezers and refrigerators of the consumers.

We have invested considerable technological and financial resources in total compliance with the cold chain.

Our handling of frozen products is made using advanced technologies and computer systems of the latest generation.

Correct food storage temperature

Every food has its own ideal storage temperature that should be maintained as much as possible. The correct storage temperatures for foods are:
  • -18° for frozen foods
  • -1° to +7° for portions of red meat or vacuum packed cuts
  • -1° to +4° for white meat
  • -0° to +4° for seafood, butter, delicatessen products, pastry and milk
  • +6° shellfish
  • -1° to +3° for game and organ meats

The risks of abrupt temperature changes

Changing the temperature of a food product usually alters its state of conservation. Germs multiply very rapidly: in just 2 hours at room temperature the number of bacteria increases from 100 to 25,000, with the risk of serious alteration of the product.

The advantages in application of the cold chain

  • Products are protected from organoleptic alterations and maintain their wholesomeness
  • The quality of the products and flavors remains unaltered.
  • Frozen foods, when conserved well, increase the confidence of your clients.
An interruption in the cold chain usually has serious consequences on the state of conservation of the products.
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