Public approval of new shawarma and mayo rules
The General Food and Drug Authority has announced new measures to regulate the preparation and handling of shawarma meals and sauces, aiming to protect public health and reduce the risks of food poisoning. The measures include banning the use of fresh eggs in mayonnaise, setting a maximum weight of 60 kilograms for shawarma skewers to ensure the meat is fully cooked, and specifying a usage time of 12 hours from the start of preparation. The instructions also emphasize the necessity of having proper refrigeration to prevent stacking and properly store meats, and they stress the importance of ongoing monitoring and enforcement of penalties for non-compliant establishments to ensure food safety. The goal is to increase consumer trust in food products and improve health safety standards, especially during the hot summer months when food safety is threatened if storage and cooking conditions are not carefully maintained.
Notice: This Is an AI-Generated Summary
Comments (0)