Practical solutions for the food paradoxes.

Milan Protocol

Angem

Angem

Since 1973, Angem has been representing the interests of Foodservice companies, promoting the social and economic value of a sector in which the quality of service and the commitment of operators are becoming increasingly distinctive factors. The recent development of the "Manual of good practice" in the Foodservice sector, produced by sector leaders in collaboration with the Department of Health, points in this direction, by defining the guidelines and operational requirements to ensure that all served meals are hygienically safe, good quality and nutritionally valid.
This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Cookie Policy.   Read moreI agree