The Supreme Court upholds the fine to a bartender Piedmont: not a sudden drop in temperature are formed in products macro crystals and alter the organoleptic qualities
A yellow card for restaurant owners who use casually deep freezer. Beware: shoot the criminal conviction for operators of bars, pizzerias and restaurants refrigerate foods - cooked or raw meat or fish, no matter - by placing them directly in the freezer without having made the first "stop" nell'abbattitore heat, where growth of bacteria it is best counteracted by the greater acceleration of the cold cycle. The warning comes from the Supreme Court which confirmed the fine imposed on the owner of a bar in Turin guilty of having "detained foodstuffs in poor condition and, in particular, 50 pounds of hamburger purchased fresh and unlawfully subjected to freezing in the absence scrubber thermal, with the use of the same equipment for the conservation ". Typically, the blast heat is used in fish restaurants, especially those that serve carpaccio raw. According to the Supreme Court, however, all the locals who sell frozen food to the public must use the blast, regardless of the state of conservation in which foods are found during checks, even if they are not toxic or harmful to health.
The practice not to use the blast is so widespread that the owner of the bar in question, reads the sentence, does not dispute that he "put in place because the subject of imputation". He not thinks it was a crime. "The offense in question - specifically the Supreme Court - does not require the production of impaired health, as the interest protected by the rule is to respect the so-called order food, intended to assure consumers that the food substance reaches the consumer with the hygiene standards imposed by its nature ". The use of the blast prevents the formation of crystals within the macro product and freezes respecting the organoleptic qualities of the food.