The Health & Family Welfare Department, Kerala on August 25, 2022 has issued Guidelines to ensure Food Safety in Shawarma Preparation. This come under the FSS Act, 2006.
The following has been stated namely: -
• The following guidelines have been stated in respect of Utensils and equipment namely: -
a. Shawarma stand should be equipped with suitable drip collection tray below the cone/meat to prevent cross-contamination during display.
b. Clean sanitized knife must be used to cut off cooked meat from the exterior of the cone (approximately 1/4 inch or 6 cm)
c. All the equipment such as Shawarma making machine freezers, chillers should maintain proper temperature, keep temperature monitoring records.
d. Use pedal-operated waste bins and remove waste timely
• The following guidelines have been stated during the Shawarma Preparation: -
a. All meat and raw materials used to prepare Shawarmas, mayonnaise, and salads must come from FSSAI approved vendors.
b. The breads/Khuboos used for preparing Shawarma sandwiches must have valid label details.
c. Cones prepared fresh must be frozen immediately and remain frozen and kept at chilling temperature for at least 4 hours before preparation for proper thawing
d. Ensure proper labelling including date tag (with time) of meat and other raw materials stored in freezer and chiller for the preparation of Shawarma.
e. Use a clean and sanitized sharp knife to cut off cooked meat.
[Notification No. G.O.(Rt)No.2113/2022/H&FWD]
