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Shawarma joints across UAE have been given six months to adhere to the new standards issued by authorities to enhance product hygiene and safety, Khaleej Times has learned.
The Emirates Authority for Standardisation and Metrology (ESMA) earlier announced the implementation of new federal requirements that cover ingredients used in preparing shawarma, the preparation process and facilities, tools and the equipment used, packaging, storage, sale and display.
Under the new rules, customers have the right to demand to see their shawarma sandwiches being prepared; these food items should also not be prepared in advance, but only on demand.
Waiters are to use only tweezers and spoons when placing the meat and salads inside the sandwich, and not their hands.
To ensure safety and hygiene in shawarma-serving eateries across the country, ESMA is currently working with municipalities across the UAE and the Abu Dhabi Food Control Authority, to introduce inspection and monitoring frameworks at restaurants, cafes and stalls that serve this popular snack.
Dr Yousef Al Saadi, director of the Technical Legislation Department at ESMA, told Khaleej Times that eateries have been given a six-month deadline to adhere to the new standards. As of June, those who fail to comply will be subject to fines and warnings introduced by the local regulatory authorities.
"The issue of introducing fines on violating stands and joints is left to municipalities and regulatory bodies of each emirate, according to their own fine systems. The amount or nature of the fine will depend on the kind of violation and its reference," said Al Saadi, the first Emirati food specialist to be US-certified.
ESMA is also introducing campaigns to increase awareness among consumers and stands alike.
Al Saadi noted that developing the standard No.1060 UAE.S GSO that covers the processing and handling of shawarma is an effort to ensure the highest safety levels. The new standards are also expected to enhance the national economy in industrial and commercial sectors.
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