Shawarma creating concern again: 54 establishments shut down; 88 firms with compounding notice, rectification notices to 61 firms

THIRUVANANTHAPURAM: Veena George, Minister of Health, said that inspections were conducted across the state in establishments selling shawarma under the leadership of the Food Safety Department. Inspection was completed in 502 business centers under the leadership of 43 squads. The production and sale of shawarma in 54 establishments that did not follow the proper standards were stopped. Compounding notices were issued to 88 firms and rectification notices to 61 firms. The minister also stated that special inspections are being conducted ahead of summer.

The inspection followed a complaint that shawarmas were being made in an unsanitary environment. Establishments manufacturing and selling Shawarma are supposed to follow the norms of the Food Safety Department strictly. Shawarma makers should be aware of the scientific method of shawarma cooking and implement the guidelines in their establishments by attending departmental awareness classes. The stand and table used from the primary stage of production should be kept clean without being exposed to dust and dirt. The shawarma stand should be equipped with a tray to collect the drip from the corner.

Freezers and chillers used for shawarma production should be kept clean and at the correct temperature. Pedal-operated waste bins should be used. Waste should be moved at regular intervals. Food handlers should wear hair cap, gloves and clean apron. Medical fitness certificate is mandatory for those engaged in or handling shawarma production. The meat remaining in the cone after 4 hours of continuous production, should not be used. While delivering a parcelled shawarma, it should be given to the customer only after pasting the label with the date of preparation, time and instructions to eat it within one hour. All hotels and restaurants must voluntarily obtain a hygiene rating from the Food Safety Authority.

Joint Commissioner Food Safety Thomas Jacob, Deputy Commissioners S AG, G Raghunatha Kurup and VK Pradeep Kumar led the inspections under the coordination of Food Safety Commissioner Jafar Malik.