Karnataka cracks down on unhygienic shawarma shops
In response to complaints from individuals all throughout the state who claimed to have been sick after eating "unhygienic" shawarma, the karnataka health Department has begun to crack down on restaurants serving the meal. The department recently banned artificial colouring from kebabs and manchurian gobi, and this measure follows suit. Ten districts—including those under Bruhat Bengaluru Mahanagara Palike (BBMP), Bengaluru Urban district, Tumkuru, Mysuru, Hubballi, Mangaluru, and Ballari—were chosen by health officials to provide samples of shawarma.
Only nine of the seventeen samples, according to further examination, were suitable for ingestion. The residual samples exhibited indications of bacteria and yeast, perhaps as a result of improper cooking methods or extended meat preservation in restaurants.
"Based on the lab reports, we have initiated action under the Food Safety and Standards Act, 2006, and the Food Safety and Standards (Food Products, Standards and Food Additives) Regulations, 2011, against the hotels and restaurants where Shawarma was prepared under unhygienic conditions," according to an official health department directive.
"Based on the lab reports, we have initiated action under the Food Safety and Standards Act, 2006, and the Food Safety and Standards (Food Products, Standards and Food Additives) Regulations, 2011, against the hotels and restaurants where Shawarma was prepared under unhygienic conditions," according to an official health department directive.
Customers are urged by the government to buy shawarma only from restaurants that hold an indian Food Safety and Standards Authority (FSSAI) licence.
All restaurants also need to have a licence, register their outlets under the FSSAI Act, and make shawarma with fresh meat every day.
Restaurants that disregard these regulations data-face harsh penalties, the government has warned.
The state administration declared on june 24 that artificial colouring in fish dishes and chicken kebabs would be completely prohibited. This choice was made after quality checks showed that the meals' artificial colouring had degraded.
All restaurants also need to have a licence, register their outlets under the FSSAI Act, and make shawarma with fresh meat every day.
Restaurants that disregard these regulations data-face harsh penalties, the government has warned.
The state administration declared on june 24 that artificial colouring in fish dishes and chicken kebabs would be completely prohibited. This choice was made after quality checks showed that the meals' artificial colouring had degraded.