Health Measures for Shawarma and Mayonnaise Safety
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 specific requirements for preparing these items at restaurant branches and outlets, securing necessary permits and health certificates for workers, and conducting regular inspections. The procedures specify the allocation of a dedicated skewer for each preparation, the need to measure its temperature, and the maximum usage duration of the skewer set at 12 hours from the start of preparation to keep the food fresh and properly cooked. Additionally, the use of eggs or egg powder in shawarma sauce is prohibited. These measures reaffirm ongoing inspection campaigns to ensure compliance and penalize violators, with the goal of improving food safety and protecting public health.
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