Shawarma rules take effect in 6 months
dubai — Shawarma joints across the 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 equipment used, packaging, storage, sale and display.
Under the new rules, customers have the right to demand to see their shawarma sandwiches being prepared. It should not be prepared in advance, but only on demand from customers.
Under the new rules, customers have the right to demand to see the preparation of their shawarma sandwiches, that should not be made 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 sixmonth 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.
Serving new regulations
The new federal standards will tighten control through all stages of shawarma preparation.
For instance, in the case of shawarma ingredients, establishments
Introducing fines on violating stands and joints is left to municipalities and regulatory bodies of each emirate. The amount or nature of the fine will depend on the kind of violation and its reference.” Dr Yousef Al Saadi, director, ESMA Technical Legislation Department
are expected to avoid the use of handmade mayonnaise in the shawarma meal. Small mayonnaise strips (individual packages) or closed containers produced from licensed factories are to be served, based on customer request. Salads accompanying shawarma are only to be made from fresh and clean vegetables safe for human consumption.
As far as the facilities and preparation areas are concerned, eateries must be legally licensed by the appropriate official authority and its size must match its food production capacity. All sanitary conditions are to be ensured in the preparation areas, according to GSO standard.
The temperature inside the shawarma preparation area is not to exceed 15°C and right ventilation must be ensured. Eateries are prohibited from skewering, grilling and selling shawarma outside the shop or restaurant, in order to protect the food from external pollutants.
In the case of shawarma tools and equipment, these must be made of materials that conform to Gulf standard specifications. The tools used to make ready-to-eat shawarma must not be used for other food preparation, to prevent cross-contamination. They must be regularly cleaned and sanitised.
While preparing the shawarma skewer, eateries must comply with the following: defrosting frozen meat outside the refrigerator is strictly forbidden. Frozen meat and poultry must be thawed for use on the same day only, by placing it in the refrigerator not exceeding 7°C. The water of the meat should be filtered well. The meat must not be re-frozen under any circumstance.
The shawarma skewer should not exceed 40cm in diameter and 60kg in weight. The height should not exceed the upper and lower limit of the heat source used. Appetisers and salads added to sandwiches must be stored at a temperature not exceeding 4°C.