FDA Implements New Food Safety Measures
The Food and Drug Authority announced new health measures to ensure the safety of preparing and serving shawarma and mayonnaise in restaurants. The new requirements include strict provisions regarding skewer preparation and usage duration, which should not exceed 12 hours from the start of preparation. Additionally, there are specific conditions related to employee certifications, periodic testing, and the proper storage of materials in appropriate refrigerators. The authority also prohibits the use of eggs or egg powder in the shawarma sauce. It continues its inspection campaigns to ensure compliance and will impose sanctions on violators, all aimed at protecting public health and food safety.
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