GOOD HYGIENE PRACTICES IN THE RECOVERY FOOD SUPPLY CHAIN: CASE STUDY AND GRADING SYSTEM APPLICATION FOR CHARITABLE ORGANIZATIONS

Abstract. The no profit organizations manage food under the respect of the EU food safety rules. The EU food safety legislation provides the application of simplified procedures considering the level of complexity of each charitable organization (COs) and encourages the elaboration of Good Hygiene Practices Manuals (GHP) according to Regulation (EC) No. 852/2004. Recently, a study conducted by the working group of the Department of Health, Animal Science and Food Safety (University of Milan), has focused on the application of a new inspection-scoring model based on the use of a checklist. Checklist was elaborated taking into account the Manual of good practices for COs, validated by the Italian Ministry of Health. The aim of the checklist has been to verify the suitability to the sanitary hygiene requirements of the COs. (The GHP manual is available at http://cdn. bancoalimentare.it/sites/bancoalimentare.it/files/manualecaritasbanco_eng_007.pdf