HACCP certificate. Are many professions today have to do with food. Indeed This area contains a series of activities that follow the entire production, from cultivation to the administration. We speak therefore of farmers, workers in the food industry, confectioners, bartenders, cooks. But not only, Also unexpected categories, as pharmacists and drivers.

All these workers, in one way or another come into contact with food and must therefore know the basic rules of hygiene and food safety. In this case the European regulations and therefore also the Italian, require knowledge of sistema HACCP. Born to ensure food safety for astronauts NASA has since been adopted in many countries, thanks to its proven effectiveness.
To know and apply the rules of HACCP must study them, that is why the law requires that anyone working in the food industry to take a course and obtain the HACCP certificate which proves passing the final test.

HACCP certificate

The HACCP certificate is proof that we have the necessary knowledge about the main rules of hygiene and safety, we know the rules and the application of HACCP, that we have the basics of microbiology and food preservation, and we know how to sanitize a facility and equipment. In short, the certificate serves to prove that we can protect the health of those who come into contact with food that we worked or handled.

Of course this knowledge have different degrees, the manager of the food industry must:
identify all critical points (CCP) the various activities and identify, apply and update safety procedures (based on HACCP principles). Its task is thus of responsibility, that requires a deep understanding of the issues. Instead, for example, the chap who does not manipulate foods must have general knowledge, because his contact with food is never direct, so much so that before the law did not provide even the possession of health card for this category.

Currently the law requires the possession of the mandatory HACCP, without which it is allowed to work in the food industry, so that in all cases it is required as a prerequisite when hiring.

Work Tool pizzaiolo:What are

The tools a pizza every day brings with it at work, are not very bulky, than many senior jobs, see the plumber, forced to turn with a van, the pizza maker could put them all in a briefcase.

Work Tool pizzaiolo:What are

The most cumbersome that each pizzaiolo brings with it at work, is definitely the technical knowledge concerning the raw materials, the various ingredients that are needed to make a dough quality, the processes of food processing, knowing how to juggle with the different types of oven and manage the right cooking pizza.

In addition to technical knowledge, the cook needs some indispensable tools to prepare, bake and bake the pizza.

The oven: It 'better to work with a wood stove, but you are able to produce excellent pizzas with a gas or electric oven. The oven should be placed beside and not behind the pizza maker to avoid having to turn constantly to check the degree of cooking of pizzas.

Easel: To work with the wood stove, is essential to the stand. This useful tool, helps to keep the wood raised so that the flame has greater oxygen, burn better, but especially that produces less smoke.

Spiral Mixer: Used in all laboratories pizzerias, bakeries and pastry shops, Questa type of mixer fully meets the requirements of HACCP. Has a cylinder / steel tub which rotates on its axis in which are introduced the ingredients for the dough.

The workbench also commonly called drying which must be strictly marble, place at a height of about 90 earth cm, on it will be placed the disks of dough that will be then topped and baked.

Refrigerated counter: Required by regulations hygienic, the refrigerated counter composed of stainless steel trays easily washable, where they are stored at a temperature of +3 degrees all the ingredients for the preparation of the pizza.

Shovel pizza to bake: Before the recent health hygiene regulations this tool was made of wood, now has been improved and replaced by aluminum.

Lino: The palino round is the instrument by which the pizza turns the pizza in the oven to give even cooking and with it bakes pizzas. Usually has holes of varying diameter on its surface to allow the eventual flour still attached to the base of the pizza to fall before being impiattata.

Spatula: Stainless steel or plastic, this tool is indispensable to collect the balls already leavened in appropriate containers then to be able to pave.

Drawers for leavening: According to current regulations, drawers for leavening must be plastic food and no more wood.

In addition to these important things that we have listed, There are other small tools that are used by the pizza maker: Stainless steel cruet, the pizza cutter,Breadboard, and the brush for the cleaning of the oven.

Been acrobatic pizza makers? Have a look at wikipedia

I'll give you a pizza

Now the pizza became part of Italian food culture and also in the language we use daily, sometimes the word pizza is also used to express different meanings from the real pizza to eat. Doing a quick search on the net I have noticed that for example many pizzerias in Italy who call themselves "I'll give you a pizza". The pizza can be understood as the film of a film, in the case of a car accident: "Made a pizza that destroyed the car", but it is in the Roman dialect that takes on the meaning more fun, is usually used to describe the act of giving a slap to someone: Mo na pizza you do that .....

I'll give you a pizza

Surely you too have sometimes used the word pizza giving it another meaning, so I thought it might please you to read a few sentences on "I'll give you a pizza" comes from the dictionary of forced Roman.

From the dictionary of forced: http://www.bccromaclub.it/SITO%2007%202005/public/testo/coatto09.htm

How to become a pizza maker

Pizzaiolo ... ..The best job in the world. Said to me, a statement might seem a bit 'part, because I do this job for many years now (almost 40), but I can tell you the reasons why I consider this work nice and rewarding.

It gave me the opportunity to travel the world, and despite his age still happen to me opportunities to do so. Thinking about it, for that alone would be worth to learn this craft, but if we add also other important factors such as the working environment, always surrounded by young staff, opportunity to provide entertainment to their creativity, due to continuous new customer demands, or by changes in taste due to different customs and habits in different countries where I worked.

How to become a pizza maker

To exercise this job, is not required qualifications, being a practical work. The best way to learn is definitely in pizzeria alongside a more experienced person, and possess qualities of sacrifice, great desire to learn and passion for pizza.

There are many schools of pizza makers who organize theoretical courses and reserve a large part of the course dedicated to the practice, essential to be able to face the world of work.

If you are interested in attending one of these courses, you must not do is contact me by clicking here, and I will send you all the details on the calendar of upcoming courses pizzaiolo scheduled.

The duties of a pizza chef in pizzeria.

The pizza chef must have good knowledge of all the ingredients that make up the pizza, dosages are to obtain a mixture of quality, must know the time to rise and know make corrections, must have a thorough knowledge of cooking techniques, wood stove, electric oven, gas oven, all this without forgetting the most important thing: meet the demands of all customers J

Among the tasks that every pizza place in daily pizzeria would add, compliance with the standards of hygiene and cleanliness of the work environment, daily control of the cargo warehouse, and provide for the proper storage of food.

Hours

The working hours of a pizza chef must be very flexible, much of the work is done in the working dinner, but especially on holidays and weekends.

If you look around, you will notice that in every street there is a pizza, then the job opportunities you will not miss.

How to evaluate a course of pizza.

Do not spend time and money for a course in a week that claims to teach this craft, perhaps in a class with other 20 students.

The best solution would be to attend one of our individual courses, that is, you and the teacher, that after the theoretical phase will follow you step by step quickly, until the target.

For information about our individual courses, contact.

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