Al Taza Hygiene Promise

18 POINTS CHECKED SHAWARMA

WE FOLLOW ALL HYGIENE GUIDELINES OUTLINED BY KERALA FOOD AND
SAFETY DEPT WHICH ARE AS BELOW.

FSSAI VERIFIED

STANDARDS OF HYGIENE

HYGIENE RATING

MEAT SOURCED FROM

GOVERNMENT CERTIFIED

VENDORS

ONLY FRESHLY PREPARED

MAYONNAISE IS SERVED

NO ARTIFICIAL

FLAVOURS & TASTEMAKERS

1. LICENSE UNDER FSS ACT.2006

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.

Lakhs or imprisonment of six months for carrying out food business without License under section 63 of FSS Act 2006.

2. SITE AND LOCATION

* 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.

3. UTENSILS AND EQUIPMENT

* 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….

4. PERSONAL HYGIENE FOR FOOD HANDLERS

* 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.

WATCH MORE

We believe trust is built by openness.

That’s why we invite you to see how your Al Taza shawarma is prepared step by step.

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