WHAT WE DO TO ENSURE YOUR SAFETY

_{Fiera Milano is in contact with exhibitors for what concerns the catering service inside the stands: from the supply of food to the creation of customised buffets, coffee breaks and catering, or the organisation of small gastronomic events or meetings at the stands.}

_{For the provision of such service the exhibitor chooses between a catering service managed by external companies or asks Fiera Milano to provide the service by appointing the chosen contract manager.}

_{Fiera Milano is in charge of distributing to the exhibitors the appropriate forms for the fulfilment of all the necessary paperwork to carry out such catering activity.}

_{In the interest of the visitors and of the smooth running of the Exhibition, FIERA MILANO S.p.a. is responsible for reporting to the competent authorities and to Fiera Milano S.p.a. any discrepancies with the declarations made by the exhibitor regarding the catering service offered.}

_{Health permits and municipal licences are displayed in each point of sale.}

_{The introduction of the EU "Hygiene Package" legislation (Reg. CE 852/04) and the subsequent approval by the Council of the Lombardy Region (Regional Law n. 8 of 2 April 2007) has transformed the rules for the issuing of health authorisations.}

_{The Article 49 of Decree-Law No. 78/2010, converted with amendments by Law No. 122/2010, has reformulated Article 19 of the Law No. 241/1990, the new heading of which is «Segnalazione certificata di inizio attività (Certified notification of start of activities) – SCIA».}

_{The person in charge of the "food industry/food business" and of the self-control procedures, i.e. the owner of the industry or his specifically delegated manager, must fulfil the "producer's" supervisory tasks and responsibilities as specified in the "Hygiene Package" (Reg. CE852/04 - 853/04).}

_{The manager identified by each company's responsibility matrix must ensure that all aspects of responsibility and risk assessment have been addressed in a comprehensive manner.}

_{Within the organisation of the exhibition centre, FIERA MILANO S.p.A. took on the management of catering services.}

_{Given the variety and diversity of types of catering services present at fieramilano, the responsibility for applying the current regulations concerning health and hygiene, food safety and the application of food self-control is diversified according to the type of activity:}

Operators in fixed points

_{- Classic snack bar with a wide range of freshly made sandwiches, croissants, cakes, salads, delicatessen products etc.}

_{- Multi Snack Bar with an enhanced offer with respect to the traditional Snack Bar which includes Pizza, Pasta, special salads, etc.}

_{- Pasta and Pizza-Fast Food with payment receipt and meal collection at the same time, production and finishing of the dishes at customer’s sight and with the presence of a Coffee point}

_{- Free-Flow Self-service with finishing and production at customer's sight}

_{- Banqueting area equipped for both table service and buffet with cooking and service activities.}

_{- Management of the Club House Restaurant} 

Operators in temporary locations

_{- Operations directly or indirectly conducted by the exhibitor}

_{· catering services in the stands carried out by an external company appointed by the exhibitor}

_{· buffet, open bar, cocktails}

_{· authorised or notified preparations at the request of exhibitors}

_{- Preparations by external companies on behalf of managers reporting to Fiera Milano}

_{- Catering or preparations}

_{- Serving of small gastronomic samples inside the stand}

_{- Mobile units and occasional Mini Units, mobile kiosks}

_{- Vending machines (managed by operators directly contracted by Fiera Milano)}

_{The large number of catering companies present in the exhibition centre, their variability in terms of size, internal organisation and number of meals supplied, requires the HACCP (Hazard Analysis & Critical Control Point) system applied to be very heterogeneous and diversified among them.}

_{The identification of any critical control point (CCP) is a matter pertaining to the operator's company. The latter decides on the extent and location of operational procedures, and on the type of records to be made for each point of sale under management.}

_{These choices should be based on the principle that every catering company is obliged not only to correctly manage the production process, but also to provide guarantees concerning the health, safety and hygiene of its products.}

_{The critical control points (CCP) are identified by each operator in the food self-control manual. Fiera Milano considers important to keep track of all critical elements of the operations for which it is responsible, and for this reason each catering activity that is promoted is assessed on separate documental and qualitative levels.}

_{For its part, Fiera Milano took care of analysing the activity for which is accountable. The adaptation of risk analysis is based on the needs emerging from monitoring activities, which are carried out also with the contribution of external professionals and practised through control inspections and by checking the effective monitoring of the identified critical control points (CCP).}

_{Fiera Milano manages the catering premises within the Exhibition Center and provides the exhibiting companies with restaurant and catering services in full compliance with the rules and health protocols issued at national level [...]}

A.      The Exhibitor offers pre-packaged food directly (without using any external company or professional) to the guests as part of an event .

-          In the case of an event held at the Milan Exhibition Centre (Fieramilanocity), the Exhibitor must submit a health notification file to the relevant ATS (Italian Health Service Agency) through the SUEV desk at the Municipality of Milan; in the case of an event at the Rho Exhibition Centre , no such file is required as the tasting of food from its packaging is not classified as "serving".

-          The Exhibitor shall in any case be fully responsible for compliance with general hygiene regulations and the protection of consumer health.

B.      The Exhibitor shall directly prepare, preserve and/or serve the food.

-          The Exhibitor must send the SCIA (to report the start of a temporary catering activity) to the relevant Municipality (Milan Municipality for events held at the Milan exhibition centre and Rho Municipality for events held at the Rho Exhibition Centre) in his own name, using a specific digital procedure that may vary from one Municipality to the other (you should check with the relevant SUAP beforehand by accessing the website www.Impresainungiorno.gov.it);

Detailed information can be found directly on the indicated portals or by calling the dedicated number.

C.            The exhibitor instructs an external catering company to perform a service at its stand during a trade fair.

-  The exhibitor prepares a letter of assignment to the catering company for the performance of the service at its stand.

- The catering company submits the request for access permits to Fiera Milano

Fiera Milano give you professionals consulting to support you.

A SCIA consultancy and / or practice management service can be purchased on the e-service platform. The service is available in the CATERING - Scia Request section