Food safety

Kuwait Times - - LOCAL - By Mo­ham­mad Gha­reeb —Trans­lated by Kuwait Times

The is­sue of ined­i­ble meat and restau­rant vi­o­la­tions has in­creased, and the mu­nic­i­pal­ity has shown to­tal neg­li­gence to­wards fol­low­ing up on the is­sue. The rea­son be­hind it is the in­abil­ity of many mu­nic­i­pal­ity in­spec­tors to carry out their jobs as they are sup­posed to. Most of them lack ex­pe­ri­ence and are re­cent grad­u­ates, de­spite the im­por­tance of the is­sue on the health of the so­ci­ety. While the mu­nic­i­pal­ity is more in­ter­ested in build­ings than spoiled food and the clean­li­ness of la­bor­ers who work in restau­rants, stor­age rooms where meat and other food stuff are re­frig­er­ated re­main un­der filthy con­di­tions with­out any su­per­vi­sion and we see most of the food­stuff in­clud­ing canned goods like chick­peas, beans, etc that are stored there have passed their ex­piry date.

Frozen food that comes from abroad isn’t cooled for hours, which causes it to dry up, and af­ter it has melted it is frozen again. In­spec­tors must have vast ex­pe­ri­ence in ex­am­in­ing and in­spect­ing food ar­riv­ing from abroad, as this is very crit­i­cal for our health. There has also been an in­crease in rates of shisha smok­ing, es­pe­cially at restau­rants near the beach. Restau­rants serv­ing shisha are sup­posed to have an iso­lated cafe or space for shisha alone, but many pa­trons and beach go­ers say that this con­di­tion is not fully ap­plied.

I hope that mu­nic­i­pal­ity em­ploy­ees ex­plain the vi­o­la­tion from a le­gal point, and not to be tem­per­a­men­tal. I wish the mu­nic­i­pal­ity hur­ries in mak­ing de­ci­sions in re­gards to spoiled meat and restau­rants vi­o­la­tions, be­cause such le­gal cases take a lot of time, and the restau­rant owner uses this pe­riod to com­mit tens of vi­o­la­tions un­til the cas­sa­tion ver­dict is is­sued. There is also an­other phe­nom­e­non we are deal­ing with which is the ex­piry of nuts in co­op­er­a­tive so­ci­eties and gro­cery stores, and most of them are spoiled, but are repack­aged with new dates.

In­spec­tors must have vast ex­pe­ri­ence in ex­am­in­ing and in­spect­ing food ar­riv­ing from abroad

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