Public opinion on new shawarma and mayonnaise rules
The article provides details about the new regulations issued by the General Food and Drug Authority to organize the preparation and serving of shawarma meals and related sauces, aimed at enhancing food safety and protecting public health. The measures include banning the use of fresh eggs in sauces, specifying the shawarma skewer weight at 60 kilograms, and limiting its use to no more than 12 hours, with the necessary provision of appropriate refrigerators to ensure safe storage. The procedures emphasize the importance of compliance by restaurants and establishments and the need for continuous monitoring. They also warn that non-compliance may lead to punitive measures, all to reduce the risks of food contamination caused by poor storage and undercooking, especially during the summer season when temperatures rise.
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