The 18 Points Hygiene Check at Al Taza ensures the highest standards of food safety, hygiene, and quality control. This system helps us serve the safest shawarma in town with complete customer trust.
Section 31 of FSS Act 2006 mandates no person shall commence or carry any food business except under a License or Registration. There can be a penalty up to Rs 5. L0akhs or imprisonment of six months for carrying out food business without License under section 63 of FSS Act 2006.
* Must be free from unsanitary conditions (pre preparation and final preparation areas.
* Stands used to prepare Shawarmas and preparation areas (pre and post) should not be exposed to dust and dirt.
* Person who prepares Shawarma should be able to work in comfortable environment.
* Shawarma stand should be equipped with suitable drip collection tray below the cone/meat to prevent cross contamination during display.
* Use a clean sanitized knife to cut off cooked meat from the exterior of the cone….
* Food handlers should follow personal hygiene (hair cap, gloves and clean aprons should be provided).
* Employer should ensure medical fitness certificate for the Food Handlers.
Beef or lamb:
71°C or 160°F for a minimum of 15 seconds
Poultry:
74°C or 165°F for a minimum of 15 seconds
10. Avoid raw eggs for the preparation of mayonnaise.
11. Mayonnaise used for making Shawarma must be prepared from pasteurized egg/can use branded pasteurized mayonnaise.
12. Such prepared Mayonnaise should not be stored under room temperature for more than 2 hours.
13. Once the branded pasteurized mayonnaise is used the remaining portion should be stored below 4°C and should not be used for more than 2 days.
14. The vegetables used for preparing Shawarma must be washed thoroughly in 50 ppm chlorine water and vegetables in brine should store in Stainless steel vessels and should be free from fungal growth.
15. After four hours of continuous cooking, discard any meat remaining on the rotisserie. Prepare multiple small meat cones and store under proper conditions mentioned above for achieving proper time and temperature for cooking.
16. Avoid leftovers. Estimate the size of cone needed so it will be consumed by the end of the business day.
17. Shawarma prepared for parcel purpose should be labelled with date and time of preparation along with a declaration stating consume within 1 hour from the time of preparation to avoid food Safety risk.
18. Every person engaged in the food preparation should undergo FoSTaC training.
All the hotels and restaurants should voluntarily adopt hygiene rating of FSSAI.
Preparation
The meat is prepared after rigorous checking of the quality of meat we’ve received from our vendors. The meat is then further checked by our team. After this the chicken is washed using RO water, cleaned, and cut for marination. We use natural spices with zero preservatives and additives to make our marinade. The meat is marinated in a vacuum tumbler to ensure even marination and enhanced flavour.