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 profiling cookies, including third-party ones, to send you advertising and offer you services which reflect the preferences you have shown during browsing. If you continue to browse the website by accessing any area or selecting any element of it (such as an image or a link), you consent to use of cookies.
Click on the following link to view our extended cookie policy, which provides a description of the categories present and the links with the personal data policies of the third-party processors. You can also decide which cookies to authorise or whether to deny consent for all or only certain cookies.   Continues