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The HANCP tool (Hazard Analysis Nutritional Control Points) is directed at food manufacturing companies and HORECA channel (Hotels, Restaurants and Catering) as well. This will help them in evaluating the nutritional risk of their foods and recipes, as regards free sugars, saturated fats and sodium (salt) and the rules affecting claims made on the nutritional profile of food products.
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L’outil HANCP (Analyse des Risques de Points de Contrôle Nutritionnel) est dirigé vers les entreprises de production alimentaires ainsi que vers le réseau HORECA (hôtels, restaurants et traiteurs). Le but est de les aider à évaluer les risques nutritionnels de leur aliments et recettes, comme entre autre des produits « sans sucres », à graisses saturées et salés ainsi que les règles affectant les déclarations des profils nutritionnels des produits. La prochaine version de l’outil mis à jour prendra en compte l’évaluation de menus quotidiens et hebdomadaires qui seront une valeur ajoutée pour les cantines d’entreprises et d’écoles.
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Das Tool HANCP (Analyse der kritischen Kontrollpunkten bei der Ernährung) ist für Unternehmen in der Lebensmittelproduktion sowie für das HORECA-Netzwerk (Hotels, Restaurants und Feinkostgeschäfte) gedacht. Ziel ist die Unterstützung zur Einschätzung der ernährungsbedingten Risiken ihrer Produkte und Rezepte beispielsweise bei Produkten „ohne Zucker“, mit gesättigten Fettsäuren oder Salz sowie der Regeln, die die Nährwertanalysen der Produkte bestimmen. Die kommende überarbeitete Version des Tools enthält die Evaluierung von Tages- und Wochengerichten, die Firmen- und Schulkantinen einen Mehrwert bieten.
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"FOOD PRO-FIT" is expected to contribute to obesity and overweight prevention by stimulating food innovation and reformulation among small and medium food service providers and food manufacturers, thereby offering a wider choice of healthy products to citizens and thus ultimately leading to changes in food.The HANCP tool (Hazard Analysis Nutritional Control Points) is directed at food manufacturing companies and HORECA channel (Hotels, Restaurants and Catering) as well. This will help them in evaluating the nutritional risk of their foods and recipes, as regards free sugars, saturated fats and sodium (salt) and the rules affecting claims made on the nutritional profile of food products. The next updated version of the tool will include the evaluation of daily and weekly menus which will provide an added value in canteens and school dining rooms (not included in the current version).
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"FOOD PRO-FIT" is expected to contribute to obesity and overweight prevention by stimulating food innovation and reformulation among small and medium food service providers and food manufacturers, thereby offering a wider choice of healthy products to citizens and thus ultimately leading to changes in food.The HANCP tool (Hazard Analysis Nutritional Control Points) is directed at food manufacturing companies and HORECA channel (Hotels, Restaurants and Catering) as well. This will help them in evaluating the nutritional risk of their foods and recipes, as regards free sugars, saturated fats and sodium (salt) and the rules affecting claims made on the nutritional profile of food products. The next updated version of the tool will include the evaluation of daily and weekly menus which will provide an added value in canteens and school dining rooms (not included in the current version).
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A ferramenta HANCP (Pontos de Controlo Nutricional de Análise de Perigos - Hazard Analysis Nutritional Control Points) está direcionada para as empresas da indústria alimentar e para o canal HORECA (Hotéis, Restaurantes e Catering - Hotels, Restaurants and Catering). Esta irá ajudá-los a avaliar o risco nutricional dos seus alimentos e receitas no que diz respeito a açúcares, gorduras saturadas e sódio (sal) e as regras que afetam reclamações efetuadas devido ao perfil nutricional dos produtos alimentares. A próxima versão atualizada da ferramenta incluirá a avaliação de ementas diárias e semanais, o que será um valor acrescentado para cantinas e refeitórios escolares (não incluída na versão atual).
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"FOOD PRO-FIT" is expected to contribute to obesity and overweight prevention by stimulating food innovation and reformulation among small and medium food service providers and food manufacturers, thereby offering a wider choice of healthy products to citizens and thus ultimately leading to changes in food.The HANCP tool (Hazard Analysis Nutritional Control Points) is directed at food manufacturing companies and HORECA channel (Hotels, Restaurants and Catering) as well. This will help them in evaluating the nutritional risk of their foods and recipes, as regards free sugars, saturated fats and sodium (salt) and the rules affecting claims made on the nutritional profile of food products. The next updated version of the tool will include the evaluation of daily and weekly menus which will provide an added value in canteens and school dining rooms (not included in the current version).
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"FOOD PRO-FIT" is expected to contribute to obesity and overweight prevention by stimulating food innovation and reformulation among small and medium food service providers and food manufacturers, thereby offering a wider choice of healthy products to citizens and thus ultimately leading to changes in food.The HANCP tool (Hazard Analysis Nutritional Control Points) is directed at food manufacturing companies and HORECA channel (Hotels, Restaurants and Catering) as well. This will help them in evaluating the nutritional risk of their foods and recipes, as regards free sugars, saturated fats and sodium (salt) and the rules affecting claims made on the nutritional profile of food products. The next updated version of the tool will include the evaluation of daily and weekly menus which will provide an added value in canteens and school dining rooms (not included in the current version).
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Nástroj HANCP (Analýza nebezpečenstiev nutričných kontrolných bodov) je zameraný na podniky vyrábajúce potraviny, rovnako ako aj kanál HORECA (hotely, reštaurácie a verejné stravovanie). Pomáha im to pri posudzovaní nutričného rizika potravín a receptov, pokiaľ ide o voľné cukry, nasýtené tuky a sodík (soľ) a pravidlá, ktoré ovplyvňujú tvrdenia o nutričnom profile potravinových výrobkov. Ďalšia aktualizovaná verzia tohto nástroja bude zahŕňať vyhodnotenie denných a týždenných menu, ktoré bude poskytovať pridanú hodnotu v jedálňach a školských jedálňach (nie je zahrnutý v aktuálnej verzii).
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"FOOD PRO-FIT" is expected to contribute to obesity and overweight prevention by stimulating food innovation and reformulation among small and medium food service providers and food manufacturers, thereby offering a wider choice of healthy products to citizens and thus ultimately leading to changes in food.The HANCP tool (Hazard Analysis Nutritional Control Points) is directed at food manufacturing companies and HORECA channel (Hotels, Restaurants and Catering) as well. This will help them in evaluating the nutritional risk of their foods and recipes, as regards free sugars, saturated fats and sodium (salt) and the rules affecting claims made on the nutritional profile of food products. The next updated version of the tool will include the evaluation of daily and weekly menus which will provide an added value in canteens and school dining rooms (not included in the current version).
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