Influence of environmental conditions and building structure on food quality: A survey of hand-crafted dairies in Northern Italy

The present study investigated several small dairies, located in mountain areas of Northern Italy, with the aim to identify critical factors that are frequently neglected despite their potentially decisive role in improving hygiene standards of dairy processing and work safety. The results highlighted the structural and procedural aspects involved in sanitary requirements of traditional dairy production.Our analysis has made it clear that processing environment is often inadequately protected from external contamination, and design and realisation of buildings is not suitable for food processing requirements. For example, the main critical points for food safety in relation to building structure are indoor layout of a dairy, and coating materials for floors and walls that, although smooth and washable, do not withstand chemical attack, environmental conditions, and mechanical stress. From a procedural point of view, cleaning operations are not carried out thoroughly, and working practices are hygienically deficient.