148 Shawarma outlets closed; health dept conducts lightning inspection across Kerala

THIRUVANANTHAPURAM: A quick inspection was conducted by health officials on Saturday into many shawarma-selling outlets to ensure whether they conformed to healthy guidelines. 88 squads across the state completed inspections of 1287 shawarma outlets.

From this, 148 Shawarma establishments were stopped from functioning for violating the norms. Rectification notices were issued to 178 firms and compounding notices to 308 firms. Action was taken against 146 establishments that followed unhygienic practices in the preparation of mayonnaise. The inspections are still ongoing. The health minister warned of strict legal actions against food outlets violating standards.

All shawarma outlets must follow strict standards. Make sure that the preparation and cooking area is clean. Shawarma cones should not be placed in open areas where wind and dust may enter. Freezers (18°C) and chillers (4°C) used to prepare Shawarma should work at the correct temperature. Temperature monitoring records should be kept in stores.

Chefs must maintain proper personal hygiene and obtain a medical fitness certificate. Bread and kuboos used for shawarma should meet the criteria stated on the label. The meat from which shawarma cones are prepared should not be stale. Meat sliced ​​from the corner should be grilled or baked in the oven a second time to cook properly and thoroughly. For mayonnaise use, only pasteurized eggs should be used. Mayonnaises should not be kept at room temperature for more than two hours.

State Food Security Department Joint Commissioner Jacob Thomas, Deputy Commissioners S. Aji, G. Raghunatha Kurup, V K Pradeep Kumar led the inspections.