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FDA issues new safety measures for shawarma and mayonnaise
The General Food and Drug Authority announced new health measures to ensure the safety of preparing and serving shawarma. These include requirements for restaurant equipment, specifications for the shawarma skewer, the necessity of having a professional license and health certificates for employees, regular medical examinations, and restrictions on the duration of skewer use, which should not exceed 12 hours from the start of preparation. The instructions also emphasize maintaining appropriate temperatures for freshness and thorough cooking, and prohibit the use of eggs or egg powder in shawarma sauce. The authority underscored the continuation of inspection campaigns and the imposition of legal measures against violators to ensure food safety and protect public health.
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