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المقر
Food Safety Updates 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 at different stages of production and preparation, such as obtaining professional licenses and health certificates, conducting regular inspections, monitoring temperature controls, and not using the skewers for more than 12 hours from the beginning of preparation. It was also emphasized that refrigerators with adequate capacity must be available to prevent contamination, and the use of eggs or egg powder in Shawarma sauce is strictly prohibited. The authority continues its inspection campaigns and legal actions against violators to ensure food safety and protect public health.
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