Food poisoning is an acute illness that occurs as a result of consuming food containing pathogenic microorganisms or their toxins, as well as toxic substances of non-microbial origin.
Recommendations for fast food establishments (shawarma, burgers, hot dogs, etc.):
- Strict adherence to sanitary standards and technological instructions when preparing dishes.
- Availability and implementation of production control programs.
- Admission of employees to work only after medical examination.
- Prohibition of work for individuals with symptoms of infectious diseases.
- Continuous training of employees in the basics of personal hygiene and sanitation.
- Use of only high-quality raw materials with appropriate safety and origin documents.
- Separate storage of raw materials and finished dishes.
- Compliance with temperature regimes for storing and preparing food.
- Ensuring sufficient thermal processing of meat and semi-finished products.
- Regular cleaning and disinfection of premises, equipment, and utensils.
- Use of separate utensils for raw materials and finished products.
- Guaranteed uninterrupted water supply and conditions for handwashing.
- Personal responsibility of the owner for the safety of the products.
Advice for consumers:
- Choose catering establishments with a neat appearance and compliance with sanitary standards.
- Avoid purchasing shawarma and other dishes from questionable and non-stationary points.
- Wash hands before eating, especially when dining out.
- Do not recommend fast food to children, pregnant women, elderly people, and individuals with chronic diseases.
