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الوقائع الإخبارية
New health rules for shawarma and mayonnaise
The Public Authority for Food and Drug announced new health measures to ensure the safety of preparing and serving shawarma and mayonnaise. These measures include requirements for restaurant equipment, business licenses, health certificates, periodic inspections, and a limit on skewer preparation time, which must not exceed 12 hours from the start of preparation. Additionally, they emphasized adhering to proper refrigeration standards and banning the use of eggs or egg powder in shawarma sauce. Surveillance campaigns will continue to enforce legal actions against violators to ensure food safety and public health.
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