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JUN. JUL. 2021 XII containers,” he underlines, “are indispensable for the transport of food stored in dishes and / or containers as they are able to protect them from external stresses and are able to maintain the right temperature, without transferring any type of smell and taste to the food”. To transport food safely, it is necessary to check that the containers used for transporting food are clean and airtight. “They frequently have to undergo a series of maintenance and washing operations,” says Sarti, “to avoid any risk of contamination. At each filling and emptying operation, it is necessary to carry out checks on the integrity of the packages, to prevent any contamination from damaged products, checking that there are no holes or cracks. The containers chosen must be airtight, to ensure a perfect seal. Means of transport is also important: the loading compartments of the vehicles must be clean, and transportation be feasible in terms of distances to be covered”. REMOTE COMMUNICATION In delivery there is no direct contact between customer and restaurateur, so it is therefore impossible to give all the necessary, if not obligatory, information at the place of consumption. According to the law (governing EC Regulation 1169/2011), foods from restaurants which is delivered to the customer by home delivery service fall into the category of non-prepacked food products. “For this category of food,” he explains, “it is mandatory to indicate the name of the food (i.e. pasta alla carbonara) and the possible presence of one or more of the 14 allergens (or ingredients and processing components derived from them) listed in Annex II of the Regulation. This information must be indicated visibly to allow inspection by the consumer, before the act of purchase or directly on the product itself. This principle also applies to distance selling, which includes delivery. In this case, the company website through which the order is placed is the medium with which to provide this communication. It must therefore include all mandatory information. If, on the other hand, the media used are merely promotional or advertising tools (leaflets or similar), with no possibility of ordering the goods presented on them, the statutory information is not required.” DARK KITCHEN: A PRACTICAL CHOICE FOR DELIVERY In areas (e.g. large urban centres) where delivery is more widespread, the most effective choice for managing delivery could be to open a dark kitchen, a professional kitchen, without an attached restaurant. “The dark kitchen business,” explains Marco Valerio Sarti, “was already on the rise before the advent of the Sars-Cov2 pandemic, certainly the virus and the change it brought about contributed immensely to the development of this specific segment of catering. Covid has reshaped and revolutionized the entire industry. The only segment to emerge even stronger from the crisis is food delivery, which has now become part of the norm for the public, registering an increase of 31% in 2020. This mode of consumption is particularly appreciated by Millennials (58%) and is destined to remain and consolidate. According to a UBS study, the global home delivery market is valued at $35 billion with an annual growth of 20% that would take it to a staggering 365 billion by 2030. The Dark Kitchen exploits the spaces of a professional kitchen, respecting the same standards for food safety required for the kitchen of a traditional restaurant in terms of regulatory compliance, but has the purpose of allocating the preparations solely for delivery. Chefs and staff prepare food only for external distribution to the consumer, in a management that optimises time and resources”. AT PAGE 30 IN THE RESTAURANT Dining without a mask? Yes, as long as... How to purify indoor air and how to manage air conditioning systems safely. An engineer, Michele Vio, explains by Alessandro Vergallo In less than two years, Covid 19 has disrupted the lives and habits of the whole of humanity. Currently the situation is under control, infections have dropped considerably, and the accelerated pace of the vaccination campaign is giving us the chance to finally return to normal life. However, the ‘devious’ virus continues to be the absolute global protagonist. It circulates in the air, especially indoors. Since its first manifestation, scientists and researchers have never stopped to find the answer. However, not everyone agrees on its origin and the various ways in which infection occurs. Last May, among the Italians, the infectivologist Matteo Bassetti, who heads the research team at the San Martino hospital in Genoa, after in-depth research, said that the transmission of the virus by aerosolization, in closed environments, would be less likely than direct MAGAZINE