The Consumer Protection Association revealed that a number of citizens who ate shawarma meals were exposed to cases of fatigue, noting that this food item is subject to spoilage, especially with high temperatures.

The head of the association, Muhammad Obeidat, told Al-Bawsala that “with the high temperatures in the summer, the materials used in the shawarma industry are exposed to damage if they are stored properly, and therefore they are unfit for human consumption, which leads to cases of poisoning as a result of eating them.”

He explained that the association had received “some observations and complaints about the exposure of some citizens to cases of fatigue as a result of eating shawarma meals.”

The association called on the relevant regulatory authorities to intensify control over all restaurants, but at the same time called on citizens not to “buy from shops and restaurants that do not apply public health conditions in order to preserve their health and safety.”

The Food and Drug Administration began implementing its control plan on shawarma establishments during the summer period, which included a number of qualitative awareness, control and inspection measures to enhance food control and tracking systems, in order to preserve the health and safety of citizens.

And the Director General of the Foundation, Dr. Nizar Muhaidat, stated, in a press statement, today, Sunday, that the strict control measures include intensifying the survey and field inspection of all food establishments that specialize in the circulation of fast food, the most important of which is the shawarma sector, as well as intensifying the inspection of the sources of chicken used in its preparation and ensuring that its sources match the source. Contained in the undertaking submitted by the concerned parties, intensifying the inspection of the withdrawal centers, tracking their work mechanisms, and preparing detailed reports on the status quo.

He pointed out that the establishment introduced a quick and immediate test in the field for albumin protein to investigate the use of eggs or egg powder, which is prohibited for use in garlic served with shawarma meals.

He added that the plan will also depend on intensifying and increasing sampling of ready-made shawarma meals for the purposes of checking their suitability for human consumption, and giving samples priority for examination and investigation of salmonella bacteria by collecting samples and examining them in a laboratory within 24 hours.

He pointed out that the institution has prepared a unified database for the shawarma sector in the Kingdom, where it was circulated to various shawarma establishments by filling out a special form specifying the information of the type of permit and the source of chicken used in the numbers of shawarma, explaining that the plan aims to hold workshops and awareness sessions for service recipients and those in charge of the shawarma sector in the Capital Governorate about the system weighing.

Muhaidat explained that the plan comes as a continuation of the institution’s periodic efforts and efforts to work on developing and supporting regulatory procedures in this regard and raising the efficiency of control, especially with the summer period and high temperatures and their impact on the safety and suitability of fast food for consumption, especially in light of the increasing demand of citizens during this period. To buy fast food, including shawarma.