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Legionella Management

Bio Consulting Food & Environment

Safety

P a s q u a l e B o n d a n e s e , B i o l o g i s t , I T N °0 3 8 6 6 8

Sanitizing and Control of Microbial Contamination F.C. Ltd. Group

F.C. Ltd. Group HVAC - Civil and Industrial Air Conditioning Plants Ventilation - Air Filtration Planning - Installation - Maintenance

AIR & WATER Sanitizing & Maintenance

Ozone for Food and Environment Safety and Quality

w w w . b i o - c o n s u l t i n g . i t

BIO CONSULTING PASQUALE BONDANESE, BIOLOGIST

+39 328 4116593 www.bio-consulting.it pasquale.bondanese.biologo@bio-consulting.it


Bio Consulting Food & Environment

Safety

Pa s q u a l e B o n d a n e s e , B i o l o g i s t , I T N °0 3 8 6 6 8

MISSION & SERVICES MISSION Consultant in environmental and food industry - management, production and marketing, Bio Consulting - Pasquale Bondanese, Biologist, offers professional competence and adequate knowledge and experience of legislation, joined to environmental ethics, ensuring the required highest quality standards in design, implementing and using them with maintenance of quality systems according to current regulations. The added value of my services for Quality Systems Management, which now goes through the stringent national European and World certifications, until the International Standard on import / export of food within the food chain, is the knowledge of the computer systems that they can be implemented at very low cost and great reliability. Strategic are the Technical-Scientific advice for HICLEAN by F.C. Ltd. and OZOTEK Srl .

Bio Consulting Bio Consulting is created to delineate and define the professional experience and the results achieved over the years, all connoted by a training approach continues and precise application, to enhance them and put them at the service of companies. Now, attracted by innovative ozone technology, combining ecology and technology, I joined an industrial company to promote its use is in the food and environmental. Biologist since 1990, graduated in Parma, trainee researcher at the CNR of Taranto, I collaborated in a clinical analysis laboratory, in a detergent industry, a Foundation, a Workshop / Consultancy of food and environmental analysis. Now I follow my independent professional way, enhancing my experiences, and putting them at the service of others.

Ecological Systems for the Food and Environment •

regulation and technical application - Risk Analysis (sanitization and management) Water and Air

Implementation of Ozone Technology.

Sale and installation of industrial systems for Safety & Quality Food & Environment.

Ecological Systems for the Food and Environment

HACCP - Manuals and Training

Consultancy on Food Chains and Environmental Matters Management

Environmental and Food Regulations

Sampling and Analysis; Labelling and Traceability

Innovative Ecological Technological Applications

Auditing on Quality

Implementation of software for the Management of Quality

Services

Solutions •

Legionella Management - Risk Management of Biocontaminazioni (Air and Water).

Management and technological solutions for water: •

drinking,

food,

swimming pools,

• •

waste technological and ecological solutions for the environments and equipment disinfecting / sanitizing

Professional Training 2016 •

FOOD SAFETY AND RELATED CONDITIONS. NATIONAL PROGRAM FOR THE TRAINING OF HEALTH-CARE WORKERS. Event Training FAD no. 136 915 01.09.2016

SAFE WATER IN HEALTH FACILITIES; Organized by the Department of Prevention ASL of Foggia and the Italian Study Group of Hospital Hygiene of the Italian Society of Hygiene; May 27 to 28 in 2016.

THE ROLE OF THE BIOLOGIST IN THE MANAGEMENT OF CONTAMINATION LEGIONELLA; Organized by Association of Biologists and National Welfare and Assistance in favor of Biologists; March 4, 2016.


Bio Consulting Food & Environment

Safety

Pa s q u a l e B o n d a n e s e , B i o l o g i s t , I T N °0 3 8 6 6 8

EXPERTISES Food supply chain • HACCP monitoring - Sampling and analysis • HACCP manuals • Traceability • Labeling • Allergens • Training

Environmental supply chain • Risk Analysis - Management and Implementation • Monitoring and analysis of environmental matrices • Legionella • Drinking water • Food and industrial water • Swimming pools - Bathing water • Sanitizing tanks and water networks • Industrial laundries / RABC System • Waste water • Cleaningroom

Consulting • Import / export food • New technologies for the preservation of foods • FCMs -Food Contact Materials

Research • Monitoring Coastal Marine Environments

PARTNERSHIP OZOTEK® The “Ozotek Srl - Bio Consulting” partnership was a fundamental requirement to represent new opportunities for use of ozone, Active Oxygen System OZOTEK®. The great effectiveness in water and air sanitation is supported by industrial expertise of Ozotek and scientific expertise of Bio Consulting, adapting them to the specific needs of customers, Ozone is used in many different fields, wherever there is the need of either the destruction of microorganisms and pollutants, eliminating the chemical and greatly reducing energy costs. Main areas of action for water are drinking, eating, washing, swimming pool and waste; in sanitizing the environments are food preservation, such as the fridge and storage cells, and sanitation services in public spaces such as canteens and hospitals.. Ozone “active oxygen”, shown in many studies, is more effective than the chlorine in the elimination of viruses and bacteria that find great vitality in drinking water, providing a safe and effective alternative. Ozone is a natural gas with a very strong oxidizing power able to disin- fect and sanitize air, water and all surfaces with which it comes in contact. Moreover his action leaves no chemical residue in the envi- ronment, on food or on surfaces with which it comes in contact; after a very short time returns to oxygen, without creating hazardous by- products to health..

Food safety in the food chain and in the environment The great possibilities offered by ozone is to exclude or limit the use of antibacterial chemicals. Ozone has also been recognized as a sanitizer for food contact and work equipment because it acts against several other microorgani- sms, and especially does not leave any residue in that, after having reacted, decomposes into oxygen and does not leave unpleasant odors. Ozone in food processing environments decreases the contaminant environmental microbial population machined surfaces, carcasses and surfaces of animals and plants, reduces the level of toxic substances and environmental smelly, also improves COD and BOD of the aquatic environment . Finally, the ozone converts many non-biodegradable organic compounds in biodegradable state. In summary, the high oxidizing power and its spontaneous decomposition make it a valuable sanitizing act to ensure microbiological safety and quality of food products not leaving discarded chemicals. The process of sanitizing with Ozotek® is made with patented and certified equipment.


Bio Consulting Food & Environment

Safety

Pa s q u a l e B o n d a n e s e , B i o l o g i s t , I T N °0 3 8 6 6 8

FILIERA AMBIENTALE PARTNERSHIP

Monitoring and analysis of environmental matrices

Sampling and analysis of water and air and Drafting of technical sampling plans reports Manuals of bio-contamination risk “Risk Analysis”

HI CLEAN by F.C.Ltd. Group

Legionella Decontamination / Sanitization of aeraulic and water systems Water and air sampling and analysis for the presence of Legionella Drafting of the Manual of bio-contamination risk by Legionella Sampling plans preparation Technological and innovative solutions for decontamination by Legionella

Drinking water Sampling and analysis of drinking water Sampling and analysis of water, groundwater and post-treatment/ filtration Technological and innovative solutions for the Purification / Sanitation / Water Treatment Techniques practices and Report

Food and industrial water Implementation of ozone technology for water treatment Studio of workflows, and identification of possible interventions for the management and monitoring Identification of the best technologies for saving water and energy resource

Swimming pools - Bathing water Sampling and analysis of input and output water Sampling and analysis of surfaces (grids, handrails, showers, etc.) Technological and innovative solutions for the purification / water treatment Internal auditing and Swimming pool Self-control Handbook

Sanitizing tanks and water networks Sampling and analysis before and after treatment waters Technological and innovative solutions for the preparative sanitization and maintenance

Industrial laundries / RABC Monitoring and analysis of the laundries workflows Technological and innovative solutions for the treatment of water; incoming into the production cycle and outgoing from the production cycle

HI LEAN AIR - WATER

Sanitizing - Maintenance

by Group F.C. Srl

http://www.hiclean.it http://www.fcsrlgroup.it

MONITORING AND RISK ANALYSIS OF BIO-CONTAMINATION BY LEGIONELLA Now available methods for controlling the spread and propaga- tion of Legionella spp. in water and aeraulic plants they are nu- merous. The use of sanitizing techniques and maintenance must be part of a larger process which the Risk Analysis that includes the Identification and Risk Assessment and Risk Management.

INNOVATIVE TECHNOLOGICAL SYSTEMS FOR THE PREVENTION, SANITA- TION AND REMEDIATION BY LEGIONELLA From Annex 12 and 13: Italian Regulation - Methods of prevention and control of the contamination of the water system; guidelines for the prevention and control of Legionellosis - May 2015. Legionellosis Risk Assessment To the Responsible of the structure is still required the prepara- tion of a complete and thorough evaluation of legionella risk. Therefore, it is emphasized that the “execution of this preliminary base study (Annex 12), not a substitute, for the Responsible of the structure, the need for preparation of a more comprehensive and thorough evaluation of legionella risk.”

INSPECTION, REMEDIATION AND SANITATION OF AERAULIC PLANTS “HVAC - HEATING, VENTILATING AND AIR CONDITIONING”” Italian Legislative Decree 81/08 Annex IV (Requirements for the Workplace) regulates the microclimate and ventilation of enclo- sed workplaces establishing “In the enclosed workplaces, you must ensure that taking into account the working methods and physical demands placed on the workers, they have fresh air in sufficient quantity obtained preferentially with natural openings and when that is not possible, with ventilation systems “,” the same plants should be periodically subjected to inspections, maintenance, cleaning and sanitation for the protection of wor- kers’ health” and “Any deposit or dirt likely to create an immediate danger to the health of workers by polluting the atmosphere must be removed without delay”.

Technical documentation to be produced Wast water Sampling and analysis of waste water Characterization of waste water (EWC code) Technological and innovative solutions for the purification / sanitation / Water Treatment

Issuing and updating the “Maintenance of the Register”, as re- quired by Italian Legislative Decree no. 81/08 and the Opera- ting Procedure for the Assessment and Management of Risks related to the hygiene of air treatment systems “State-Regions Conference 02/07/13.


Bio Consulting Food & Environment

Safety

Pa s q u a l e B o n d a n e s e , B i o l o g i s t , I T N °0 3 8 6 6 8

FOOD CHAIN HACCP Monitoring - Sampling and Analysis Sampling of food matrices Sampling of surfaces in contact with food (equipment, work surfaces, operator hands, containers, etc.) Sampling and analysis of raw traceability materials Labeling Check Sampling drinking water

HACCP Manuals Development of Self-Control Manuals Food HACCP Processing of registration cards relating to the Manuals Internal auditing for the application of rules relating with regulatory requirements Traceability Manual processing traceability Card Records for the procedures of the Quality Internal Audit for the application of Traceability procedures

Labeling Special construction labels Processing of nutrition labels Any graphics processing label

Allergens Processing of technical document with the indication of allergens in processed food Evidence of results in the data sheets of the food or the menu Information on exposure / public evidence of allergens in food Training for supply operators

OZOTEK® SYSTEMS

WATER TREATMENT

The use of ozone has many advantages in all activities where there is the use of gas and water treaties or subject to be monitored for microbial decontamination (bacteria, molds, viruses, etc.).

Currently the big cities like Amsterdam, Moscow, Paris, Turin, Florence, Bologna and Ferrara have systems that provide drinking water taken from rivers and treated with ozone. The advantage of ozone on chlorine, often used for water purification, is that the first sterilizes much better both against bacteria viruses; also the ozone does not alter the characteristics of the water, and in particular the flavor. Bacteria and fungi are destroyed by the action of ozone.

PRACTICAL USE OF OZONE IN FOOD AND ENVIRONMENTAL SECTORS

FOOD SECTOR • treatment of water used in washing and food processing; • disinfection of fruit and vegetables by spores of molds and yeasts, increased shelf-life; • washing and treatment of foods for IV range packaging; • deletion and inhibition of molds and mites in seasoning rooms; • maintenance of live seafood; • nebulization with ozonated water for disinfecting shoals of fish, vegetables and fruit; • disinfection of surfaces/equipments intended for contact with food; • treatment of the wineries, grapes and equipment and surfaces.

INDUSTRIAL SECTOR • disinfection of drinking water networks and storage;

Viruses, however, are inactivated, reaching a dosage of ozone in higher concentrations; the action of ozone would consist of a specific viral inactivation of the receptors used for the creation of the bond with the wall of the cell to invade. Both against viruses, that of the bacteria, it proves important the ozone dosage required to achieve sterilization. The purity of the water to be treated in any case raises the disinfectant properties, and this is explained by the loss of a part of ozone which reacts with components (chemistry) impure water instead of the germs. In the water the different bacteria show a variable sensitivity to ozo- ne, the Gram-negative are less sensitive than Gram-positive, spore- forming bacteria and the prove more resistant non-spore-forming. In industry, and in the food industry in particular, ozone is widely used for: - drinkable water

• disinfection of air, in public places, by mold spores and yeast;

- processing of sausage products (meat, guts) and cheese and curd rinse food containers and beverage

• optimization of the RABC system in industrial laundries;

- relaying of mussel and fish farming

• wastewater management;

- industrial cycles to maintain sterile and free of algae

• disinfection and optimization of irrigation and hydroponics water;

- tanks and distribution water networks

• disinfection of animals, structures and equipment of farms;

- oxidation of iron, manganese, phenols, with subsequent filtration Finally important use for disinfection is spraying ozonated water on foods display cases such as fish, vegetables and fruit.

• disinfection of enclosed environments for public use; • disinfection of premises controlled access such as cleaning-room and operating rooms in hospitals.

Disinfection of closed spaces for public use; disinfection of premises controlled access such as cleaning-room and operating theaters in hospitals.


Bio Consulting Food & Environment

Safety

Pa s q u a l e B o n d a n e s e , B i o l o g i s t , I T N °0 3 8 6 6 8

CONSULTING Import / Export Food Audit for the export of food products Study on the current regulations for exports and imports of food Study for EU and non-EU certifications concerning the international food trade

New technologies for Food Preservation Audit for foodstuffs conservation Advice on the new and modern storage systems Study on the current Regulations for food safe storage Study for EU and non-EU certifications related to the preservation of food products

FCM - Materials in Contact with Food Study of productive chains with address on the primary packaging Check suitability for contact with foodstuffs according to national and international regulations; Check suitability of cards in direct contact with the human body in accordance with the guideline of BfR Audits to verify compliance with Regulation (ec) n ° 2023/2006 (GMP) and any training directly in the company Physical or chemical-physical characterizations of materials Direct support for the company’s analytical level management for resource optimization

Marine Environment Monitoring Monitoring of chemistry and microbiology of water Analysis of microbiology of foods of marine origin Sampling and analysis of microalgae, biotoxins and other marine organisms harmful to human health (Ostreopsis ovata, tetrodotoxin, type DSP toxins, YTX, ASP and PSP) Visual census and monitoring of biological communities

Water purification Currently the big cities like Amsterdam, Moscow, Paris, Turin, Florence, Bologna and Ferrara have systems that provide drinking water taken from rivers and treated with ozone. The advantage of ozone on chlorine, often used for water purification, is that the first sterilizes much better both against bacteria viruses; also the ozone does not alter the characteristics of the water, and in particular the flavor. Bacteria and yeasts are destroyed by the action of ozone. Viruses, however, are inactivated, reaching a gas dosing at concentrations higher than that for the bacteria. The ozone action would lie in a subsequent oxidation and inactivation of specific viral receptors used for the creation of the bond with the wall of the cell to invade. Both against viruses, that against bacteria, it proves important to the ozone dosage required to achieve sterilization. While the process of destruction is clearly observable, for inactivation is good to refer to the effects of the type “all or nothing”, in the sense that at the bottom of an ozone viruses “threshold dosage” do not present specific activity and is not observable no effect. The purity of the water to be treated in any case raises the disinfectant properties, and this is explained by the loss of a part of ozone which reacts with components (chemistry) impure water instead of the germs. The temperature is an important factor that influences the germicidal: the low temperature elevates the sterilizing action to the amount of ozone dissolved in the liquid. This sensitivity is different, however, be understood in a relative sense; in fact ozone is considered an excellent disinfecting and sterilizing water and this effect has been widely used in water purification. In industry, and in the food industry in particular, ozone is widely used for: •

drinkable water

in the processing of sausage products (meat, guts) and cheese and curd

rinse food containers and beverage

relaying of mussel and fish farming

industrial cycles to maintain sterile and free of algae

tanks, reservoirs and distribution networks

oxidation of iron, manganese, phenols, with subsequent filtration

Finally important use for disinfection is spraying ozonated water on foods display cases such as fish, vegetables and fruit. Disinfection of closed spaces for public use;


Bio Consulting Food & Environment

Safety

Pa s q u a l e B o n d a n e s e , B i o l o g i s t , I T N °0 3 8 6 6 8

Traceability - Labelling - Allergens

Drinking Water

Legionella Air -Water

Swmimming Pools

Sanitizing tanks and water networks

Wastewater - Collecting Water

Laundries/RABC System/UNI EN 14065

ISO 9001 - ISO 14001 - OHSAS18001

Resorts

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Hotels

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Bed & Breakfast

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Health Care Centers

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Food Industries

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Food Distribution

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Institutional Kitchens (canteens)

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Early Childhood Schools

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Schools

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Sport Centers

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Bathing Facilities

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Bar & Caffee Shop

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Water Transport

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Mobile Catering Service

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Note

(1)

(2)

(3)

(4)

(5)

(6)

ISO 22000 - BfR _ ISF

HACCP System

SECTORS & REGULATIONS

(7)

(8)

(9)

(10)

(1) Hygiene Package; EC Regulation 2073/2005 aimed at companies that treat and / or handling food; (2) Regulation (EU) 1169/2011 on the provision of food information to consumers; (3 Legislative Decree 31/2001, physico-chemical characteristics of water intended for human consumption; (4) Italian Guidelines for the prevention and control of legionellosis; Air 2013; Air-Water 2015; (5) UNI 10637 - “Pools - Requirements for circulation, treatment, disinfection and pool water quality” - 25.05.2006; (6) Art. 64 of Italian Legislative Decree no. 81/2008; operating procedure for the assessment and management of risks linked to the hygiene of air handling systems - 2013; Water Safety Plan - PSA 2015; (7) Italian Legislative Decree of 11 May 1999, n. 152; Provisions on water protection from pollution and implementation of Directive 91/271 / EEC; (8) EN 14065: 2004 - “Textiles treated in the laundry room - the Biocontamination” control system; (9) Voluntary Application of Quality Management Systems - Requirements (10) Voluntary Application of ISO 22000: 2005 by food business operators


Bio Consulting Food & Environment

Safety

Pa s q u a l e B o n d a n e s e , B i o l o g i s t , I T N °0 3 8 6 6 8

Bottling Technical study about the sanitization of of a winery with ozone

HACCP Technical relief of a refrigerated display case in a butcher

Ozonization plant Detail of a ozonization system

Kitchen Relevance for an integrated study for the application of ozone technology

Ozonization plant Detail for an integrated facility for the maintenance of living molluscs

Cleaning room Application study for the sterilization of a “cleaning room”

F.C. Ltd. Group Technological Civil and Industrial Plants - Air conditioning Ventilation Air filtration - Planning Installation Maintenance Contrada Baronia Z.I. - 74020 Faggiano (TA) - Tel +39 099 4791435 www.fcsrlgroup.it

Bio Consultig Department

HICLEAN Department

Food & Environment Safety Pasquale Bondanese, Biologo, IT N°AA_038628 cell +39 328 4116593 www.bio-consulting.it pasquale.bondanese-biologo@bio-consulting.it

Sanitization & Maintenance Contrada Baronia Z.I. - 74020 (TA) Tel +39 099 4791435 www.hiclean.it hiclean@fcsrlgroup.it

English Bio Consulting Brochure  

Consultant in environmental and food industry - management, production and marketing, Bio Consulting - Pasquale Bondanese, Biologist, offers...

English Bio Consulting Brochure  

Consultant in environmental and food industry - management, production and marketing, Bio Consulting - Pasquale Bondanese, Biologist, offers...

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