Representative image (Photo: Sreejith P. Raj)
Thiruvananthapuram: The Kerala government has issued a fresh set of instructions to stop the sale of shawarma in unhygienic surroundings that have led to a number of food infection cases. Selling shawarma without a licence will now be a punishable offence. Fine up to Rs 5 lakh and six months of imprisonment can be imposed in such cases.
If shawarma is being sold in packets, the date and time of manufacturing must be printed on its top. There must also be an instruction that warns that the food items should not be consumed after an hour. The shawarma must be prepared in a hygienic place and the utensils and stands used must be cleaned properly. The knife used to slice meat must also be cleaned thoroughly. The leftovers must be removed properly and disposed off in the right way.
The hotel employees who prepare shawarmas must wear a head cap and gloves. The employer must ensure the fitness certificate of employees.
The ingredients and products needed to prepare shawarmas must be brands with FSSAI accreditation. Bread and kuboos used must be packed along with stickers showing the expiry date.
Chicken must be cooked continuously for 15 minutes and beef for half an hour.
The mayonnaise used in shawarmas should not be stored outside at room temperature for more than 2 hours. The mayonnaise left over must be refrigerated at 4 degree celsius and should not be used after two days.