FDA introduces new safety measures for shawarma and mayonnaise
The Public Authority for Food and Drug announced new health measures to ensure the safety of shawarma and mayonnaise. These measures include specific requirements for their preparation in central workshops and restaurants, such as determining the necessary equipment for skewering and the materials used. The procedures involve issuing professional licenses and health certificates for workers, as well as regular testing, maintaining proper temperature controls, and limiting the use of skewers to 12 hours to guarantee meal doneness. The use of eggs or egg powder is also prohibited. The decisions emphasize ongoing regulatory campaigns and legal actions against those found violating these standards, to ensure the health and safety of consumers.
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