In a significant crackdown on shawarma outlets, the Food Safety and Standards Authority of India (FSSAI) has targeted establishments with poor quality samples, raising food safety concerns. The initiative emphasized the need for fresh preparation, proper licensing, and strict hygiene practices to ensure consumer well-being and quality standards in eateries.
Findings from the Crackdown
The FSSAI department, responding to numerous complaints about unhygienic practices in shawarma preparation, conducted a thorough inspection on Saturday. The officials collected samples from 10 districts, including hotels within the Bruhat Bengaluru Mahanagara Palike (BBMP) and Bengaluru Urban limits.
Out of 17 shawarma samples tested, only nine were found to be clean and hygienic, while the remaining eight contained bacteria and yeast. The FSSAI’s official statement highlighted that these contaminants could pose serious health risks to consumers. “In eight samples, we found bacteria and yeast traces that could affect the health of citizens. Based on the lab reports, we have initiated action against such hotels and restaurants where shawarma was of poor quality,” the statement read.
Health and Safety Concerns
Several citizens had reported food poisoning after consuming shawarma from various eateries across the state. The officials attributed the presence of bacteria and yeast to a lack of cleanliness during preparation and prolonged storage of the meat.
A senior FSSAI official emphasized the importance of daily fresh preparation and proper registration under the FSSAI Act. “Considering the health and safety of citizens, we have cautioned all restaurants and hotels and advised them to prepare shawarma fresh on a daily basis and register their establishments under FSSAI Act and obtain licenses. People have also been advised to buy shawarma from only those hotels that have a license under FSSAI,” the official clarified.
Measures and Recommendations
The FSSAI’s crackdown aims to enhance food safety and hygiene standards across shawarma outlets. Key recommendations include:
- Fresh Preparation: Shawarma should be prepared fresh daily to minimize the risk of bacterial and yeast contamination.
- Licensing: All establishments must register under the FSSAI Act and obtain the necessary licenses to operate legally.
- Hygiene Practices: Strict adherence to hygiene practices during preparation and storage is mandatory to ensure consumer safety.
- Consumer Awareness: Consumers are advised to purchase shawarma only from licensed and registered establishments to ensure they are getting safe and hygienic food.
Conclusion
The FSSAI’s action against shawarma outlets in Bengaluru is a critical step towards ensuring food safety and protecting public health. By enforcing strict hygiene standards and promoting fresh preparation, the FSSAI aims to prevent foodborne illnesses and enhance the overall quality of food served in eateries.
