Food poisoning is an acute illness caused by the consumption of products 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 regulations in the food preparation process.
- Presence and compliance with production control programs.
- Employment only for staff who have undergone medical examinations.
- Prohibition of work for individuals with symptoms of infectious diseases.
- Regular training of personnel on the basics of personal hygiene and sanitation.
- Use of safe and quality raw materials with documented proof of their origin.
- Separate storage of raw materials and finished dishes.
- Compliance with temperature regimes when storing and preparing products.
- 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.
- Ensuring stable water supply and conditions for hand washing.
- The owner's personal responsibility for the safety of the products sold.
Advice for consumers:
- Choose food establishments with a clean appearance and compliance with sanitary standards.
- Avoid purchasing shawarma and other dishes from questionable and temporary sales points.
- Wash hands before eating, especially when you are away from home.
- Do not recommend fast food to children, pregnant women, the elderly, and individuals with chronic diseases.
