Report

From April to January, the Kozhikode Food Safety Department tested food samples from hotels in the district, of Kerala, and found that 10% did not meet the required quality standards. The team examined a total of 930 samples, discovering that 94 were hazardous and 49 were of low quality. Investigators also found that artificial colours were being added to dishes like biryani and kuzhi mandhi. The Food Safety Department issued a warning, stating that artificial colors can cause allergies, asthma, and other health issues. The department emphasized that it will take action, including revoking licenses, if artificial colours are found.

Shawarma Safety Concerns

The Food Safety Department has issued a warning regarding the preparation of shawarma in the district. Despite the ban on using raw eggs to make mayonnaise, some establishments continue this practice. The department urges the public to report any unsafe food production or sales. People can file complaints with the Food Safety Department at 18004251125.

Unsafe Food Sample Findings

• Unsafe food samples: 94
• Bakery items: 54
• Hotel food: 10
• Sugar samples: 13
• Other items: 17

RDO-Registered Cases

• Samples found with poor quality: 49
• Fake brands: 77
• Unlicensed establishments: 15

Shawarma Preparation Guidelines

To ensure food safety, the following guidelines must be followed when preparing shawarma:

• Provide a tray to collect drips from the shawarma stand.
• Keep the knife clean and sanitized.
• Ensure food handlers wear hair caps, gloves, and clean aprons.
• Cook the meat on the shawarma stand for the required time.
• Do not keep prepared mayonnaise at room temperature for more than 2 hours.
• Wash vegetables used in shawarma thoroughly in a chlorine solution.
• Do not reuse leftover meat from the shawarma stand.

Source: Manoramaonline