Nicola Favuzzi

I am the Quality Control Manager of the Iceland S.r.l. which produces frozen products and includes several food companies, each of which markets under its own brand. That is, "AIDA" brand ice creams, "Forneria Italiana" frozen bakery and pastry products and "Vento di Mare" frozen fish products. My duties include the management of production lines, the management, registration and control of the documentation of incoming raw materials and finished products, through the "AD HOC Revolution" management program. Warehouse management and orders from suppliers. I also check that the HACCP manual is applied in all its points, and it is also my responsibility to create the labels of the finished products according to Reg. 1169/11, using the "Easycode 32" program. Qualification of suppliers, in addition to the management of IFS Food and IFS Broker certifications.

Microbiological analyzes on foods, buffers and chemical-physical analyzes on the waters. Preparation of the land, sterilization of the same and of the laboratory glassware. Inspections of food establishments for the purpose of verifying conditions sanitation. Sampling of food, buffers and water. Advice on the H.A.C.C.P. manual

From this degree I acquired the ability to carry out planning, management, control, coordination and training activities in the production, storage, distribution and administration of food and beverages. Improve food production in an economic and qualitative sense, ensuring the sustainability and eco-compatibility of industrial activities. Certify and enhance food production, including typical and traditional ones. Manage innovation, adapting to scientific and technological evolution in the food sector. Implement, manage and update the provisions of international, community and national legislation on food safety. Manage and control the use and innovation of materials and objects in contact with food, ensuring the safety of food production.

During the training course on the protection of health and safety in the workplace, regarding the risk in the chemical and biological laboratory, I acquired knowledge from a regulatory point of view, both for safety in Italian law and for that of Community derivation. Occupational safety skills regarding the organizational prevention system, supervisory and control bodies, risk classification, risk assessment, risk from exposure to chemical and biological agents, with the related prevention and protection measures. Identification of organizational, technical and procedural measures; information, education and training; safety signs; environmental monitoring of hazardous chemicals and occupational exposure limit values; health surveillance; good behavioral practices, special waste management, emergency management and collective and individual protective equipment.

At the end of this degree I acquired the ability to carry out technical tasks in the management and control of food and beverage processing, storage, distribution and marketing. Implement measures to ensure the safety, quality and healthiness of food, to reduce waste and the environmental impact. Reconciling economy and quality in the processing, conservation and marketing of food.