{"id":6140,"date":"2020-05-25T03:38:41","date_gmt":"2020-05-25T01:38:41","guid":{"rendered":"https:\/\/icea.bio\/?page_id=6140"},"modified":"2023-04-14T08:30:01","modified_gmt":"2023-04-14T06:30:01","slug":"organic-catering","status":"publish","type":"page","link":"https:\/\/icea.bio\/en\/certifications\/food\/voluntary-standards\/organic-catering\/","title":{"rendered":"Organic catering"},"content":{"rendered":"[spb_text_block pb_margin_bottom=”no” pb_border_bottom=”no” el_class=”initial-section” width=”1\/1″ el_position=”first last”]\n

Organic catering<\/strong>\u00a0certifies restaurants, canteens, cooking centers, delicatessens, bars, hotels and spas, wellness centers.\u00a0Identifies and enhances all catering establishments that offer organic ingredients and menus, local products and\u00a0\u00a0Fairtrade<\/strong>\u00a0.<\/p>\n[\/spb_text_block] [blank_spacer height=”85px” width=”1\/1″ el_position=”first last”] [spb_text_block title=”INFORMATION” pb_margin_bottom=”no” pb_border_bottom=”no” el_class=”info” width=”1\/1″ el_position=”first last”]\n

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An\u00a0\u00a0organic catering company offers the attentive consumer greater guarantees<\/strong>\u00a0\u00a0than parameters such as\u00a0\u00a0quality and wholesomeness of food<\/strong>\u00a0\u00a0and responds appropriately to the growing demand for dishes and menus that require the use of\u00a0\u00a0ingredients from organic agriculture<\/strong>\u00a0.<\/p>\n

The community legislation in force\u00a0\u00a0Reg. CE 834\/07<\/strong>\u00a0\u00a0and\u00a0\u00a0CE 889\/08<\/strong>\u00a0excludes organic restaurateurs from the obligations of being subject to the regulated control system required of other operators in the production chain.<\/p>\n

Icea proposes a\u00a0\u00a0voluntary certification system<\/strong>\u00a0\u00a0that makes up for this regulatory deficiency of the mandatory control regime.<\/p>\n

The disciplinary adopted by ICEA\u00a0\u00a0defines the\u00a0\u00a0<\/strong>minimum\u00a0<\/strong>requirements\u00a0\u00a0<\/strong>of the service<\/strong>\u00a0,\u00a0\u00a0the rules of control and information to the consumer\u00a0\u00a0<\/strong>applicable to catering<\/strong>\u00a0, reinterpreting for this sector the criteria and principles established by the\u00a0\u00a0Reg. CE 834\/07<\/strong>\u00a0\u00a0and\u00a0\u00a0CE 889\/08<\/strong>\u00a0\u00a0for the preparation units.<\/p>\n

There is a\u00a0\u00a0minimum threshold of 30%<\/strong>\u00a0\u00a0to be able to make any reference to organic products in the list of ingredients and menus.\u00a0The restaurant can only be defined as “Organic” if it uses\u00a0\u00a0<\/strong>at least 95% of organic ingredients<\/strong>\u00a0, calculated on the basis of the\u00a0\u00a0purchase turnover<\/strong>\u00a0\u00a0of all foodstuffs (excluding fish and wine).\u00a0Similar criteria are also applied to other<\/strong>\u00a0\u00a0catering establishments: canteens, cooking centers, delicatessens, bars, hotel and spa facilities, wellness centers, etc.<\/p>\n

In addition to\u00a0\u00a0guaranteeing the effective use of organic ingredients<\/strong>\u00a0, the Icea certification also enhances\u00a0\u00a0other environmental\u00a0<\/strong>\u00a0and social\u00a0<\/strong>sustainability requirements<\/strong>\u00a0\u00a0expected and appreciated by consumers.<\/p>\n

Compliance with the voluntary\u00a0\u00a0ECO, FAIR and LOCAL requirements<\/strong>\u00a0\u00a0allows the acquisition of\u00a0\u00a0additional scores<\/strong>\u00a0\u00a0that allow you to measure and enhance the ecological and social sustainability performance of the service.<\/p>\n

The Icea certification of Organic Catering\u00a0\u00a0guarantees reliability and safety of the service<\/strong>\u00a0\u00a0to consumers and public and private clients, integrating with other certifications and service requirements:\u00a0\u00a0gluten-free<\/strong>\u00a0,\u00a0\u00a0vegetarian<\/strong>\u00a0\u00a0or\u00a0\u00a0vegan<\/strong>\u00a0.<\/p>\n[\/spb_text_block] [blank_spacer height=”85px” width=”1\/1″ el_position=”first last”] [spb_text_block title=”CERTIFICATION PROCESS” pb_margin_bottom=”no” pb_border_bottom=”no” el_class=”iter” width=”1\/1″ el_position=”first last”]\n

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\nPreliminary evaluation.<\/span>
\nevaluation of\u00a0\u00a0<\/strong>the menu, suppliers and organic products used<\/strong>\u00a0.\u00a0The non-organic exercises must\u00a0\u00a0provide<\/strong>\u00a0\u00a0quantitative preparation\u00a0recipes<\/strong>\u00a0and\u00a0\u00a0define work procedures<\/strong>\u00a0\u00a0designed to prevent mingling and contamination during the preparation and allow the\u00a0\u00a0reporting<\/strong>\u00a0\u00a0of the dishes served.
\n<\/div><\/div><\/div>\n
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\nOn-site inspection.<\/span>
\nOn site inspection\u00a0<\/strong>\u00a0aimed at ascertaining the\u00a0effective use<\/strong>\u00a0\u00a0of the declared organic products and correct application of the remaining requirements of the specification.\u00a0The inspectors will also verify the\u00a0\u00a0\u00a0registered\u00a0purchase documents and invoices<\/strong>\u00a0and will be able to carry out\u00a0\u00a0samples<\/strong>\u00a0\u00a0for analysis.
\n<\/div><\/div><\/div>\n
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\nIssuance of the Certificate of Conformity.<\/span>
\nIssuance of the Certificate of Conformity<\/strong>\u00a0\u00a0on the basis of the information and data collected as part of the evaluation and verification process.\u00a0The certificate reports the\u00a0\u00a0classification of the room<\/strong>\u00a0\u00a0– “Organic Ingredients”, “Organic Menu” and “Organic Restaurant” – in relation to the extension of use of the organic ingredients \/ products, as well as the expression of the\u00a0\u00a0Eco, Fair and Local performances<\/strong>\u00a0\u00a0(from 1 to 5 cherry tomatoes).
\n<\/div><\/div><\/div>\n
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\nSurveillance: periodic inspections and analyzes.<\/span>
\nAnnual surveillance\u00a0<\/strong>through periodic inspections and analyzes\u00a0\u00a0aimed at confirming the maintenance of compliance conditions.
\n<\/div><\/div><\/div>\n[\/spb_text_block] [blank_spacer height=”85px” width=”1\/1″ el_position=”first last”] [spb_text_block title=”DOCUMENTS AND ATTACHMENTS” pb_margin_bottom=”no” pb_border_bottom=”no” width=”1\/1″ el_position=”first last”]\n\n