Magazine: NÉBIH opinion on leftover food

MVI is trying to find the way to freeze and reuse leftover food from restaurants in a way that complies with current regulations, in order to help people in need. Anna Zoltai, head of department at NÉBIH told our magazine that in theory they support these efforts, but they also have to keep food safety issues in mind. NÉBIH has already offered its help (expertise, laboratory background) to the association and the two parties have produced tangible results with long shelf life food products. As a matter of fact, current legislation allows restaurants to give food that isn’t cooled or kept warm to be given away within 3 hours after preparation.