{"id":18420,"date":"2011-10-25T08:48:05","date_gmt":"2011-10-25T08:48:05","guid":{"rendered":"https:\/\/silestoneinstitute.com\/spsa-passive-food-safety-systems-in-kitchens\/"},"modified":"2025-04-24T09:20:29","modified_gmt":"2025-04-24T09:20:29","slug":"spsa-passive-food-safety-systems-in-kitchens","status":"publish","type":"post","link":"https:\/\/silestoneinstitute.com\/en\/spsa-passive-food-safety-systems-in-kitchens\/","title":{"rendered":"SPSA. Passive Food Safety Systems in Kitchens"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]Passive Food Safety Systems &#8211; SPSA (Acronym in Spanish of Sistemas Pasivos de Seguridad Alimentaria), a concept in food safety management that was developed for the Silestone Institute by Maite Pelayo Blas, a microbiologist, expert in Biocommunication and Food Safety and technical spokesperson for the Silestone Institute.<\/p>\n<p>SPSA is a fascinating line of research which covers all present and future technological utilities that, when applied to kitchens and related fields, help provide an area where food preparation is safer.[\/vc_column_text]<style type=\"text\/css\" data-type=\"the7_shortcodes-inline-css\">#default-btn-2128eb0f544385764d1131a3b4f8b73d.ico-right-side > i {\n  margin-right: 0px;\n  margin-left: 8px;\n}\n#default-btn-2128eb0f544385764d1131a3b4f8b73d > i {\n  margin-right: 8px;\n}<\/style><a href=\"https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2021\/10\/SPSA_ENG.pdf\" class=\"default-btn-shortcode dt-btn dt-btn-l link-hover-off btn-inline-left  vc_custom_1745486424786\" target=\"_blank\" id=\"default-btn-2128eb0f544385764d1131a3b4f8b73d\" rel=\"noopener\"><span>Download document<\/span><\/a>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Passive Food Safety Systems &#8211; SPSA (Acronym in Spanish of Sistemas Pasivos de Seguridad Alimentaria), a concept in food safety management that was developed for the Silestone Institute by Maite Pelayo Blas, a microbiologist, expert in Biocommunication and Food Safety and technical spokesperson for the Silestone Institute. SPSA is a fascinating line of research which&hellip;<\/p>\n","protected":false},"author":3,"featured_media":18421,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1732],"tags":[1009,1201,1707],"class_list":["post-18420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-library","tag-food-safety","tag-passive-food-safety-systems","tag-spsa-2","category-1732","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>SPSA. 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