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الوقائع الإخبارية
Shawarma Regulations Support ConsumerProtection
The General Food and Drug Authority announced new health regulations for preparing and serving shawarma and mayonnaise dishes, aimed at enhancing food safety and protecting consumers from food poisoning. The new requirements include banning the use of fresh eggs in mayonnaise, specifying the weight of the shawarma spit to be 60 kg to ensure the meat is properly cooked, providing suitable refrigerators, and serving the meals fresh within 12 hours of preparation. These measures are designed to reduce the risk of poisoning and improve safety standards, with calls for increased oversight and a gradual implementation to ensure restaurants comply.
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