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.
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