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Consultant and trainer, Massimo Giubilesi specializes in health planning, production and sanitation technologies, labeling, food law prevention and consumer health protection for companies operating in the food-processing industry (import-export, processing, distribution, catering), Public entities that operate in collective catering (companies, hospitals, schools, senior residences) and in the hospitality industry.

He is rapporteur for national and international workshops, co-author of the HACCP Book and the Food Guide, author of articles in specialized magazines in the HORECA Industry, Industry, GDO, testimonials at Universities, Higher Schools, Public Health, Order Forces. He has been teaching for many years in CAST Alimenti.