‘New Dubai Shawarma Guidelines Protect Your Profits’

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Contamination can wreak havoc on a shawarma kitchen. In fact, depending on the extent of contamination, it can shut your entire operation down. But don’t be alarmed. There are things you can do to prevent those little microscopic bacteria from stealing your business … and your profits. And the very latest requirements are now laid out in plain and simple language in Dubai Municipality’s new hygiene guidelines for the preparation and cooking of shawarma.

The average shawarma is rich in proteins, vitamins A, B6, C, thiamine, niacin, folate, calcium, magnesium, and iron. Unfortunately, if not stored, prepared and cooked correctly, they can also be rich in salmonella, staphylococcus aureus, and noroviruses! With this in mind, Al Halabi has worked hand-in-hand with Dubai Municipality to re-design its extremely popular shawarma machine in order to tackle all of the areas flagged up as potential causes of contamination.

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Business Development Manager Bilal Al Halabi explains: “When the meat is skewered and cooked, for instance, fats fall down like water into a tray, and this can be a serious source of contamination. To solve this problem, we have designed and manufactured a perforated tray so that the surface always stays clean. It is a straightforward and highly effective solution.”

Al Halabi didn’t stop there though. Shawarma includes several ingredients, including meat, vegetables and sauces, all of which need special storage conditions. Unfortunately, these conditions have not always been adhered to. However, the latest guidelines make it clear that the design and distribution of the equipment needed to prepare shawarma must be of a certain standard. Responding to these guidelines, Al Halabi has now incorporated new containers inside of the shawarma machine for the storage of vegetables (previously the vegetables were kept outside) and a refrigeration unit where everything can be stored at optimum temperature.

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In addition, the new regulations state that there must be a dedicated preparation area, complete with sink and a preparation trolley. Once again, Al Halabi has designed and manufactured the perfect solution, with a growing number of Dubai’s 472 shawarma sellers now approaching the company to replace their old machinery.

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If contamination occurs, the likelihood of serving food that will make someone ill goes up exponentially. Chicken, for example, the most popular meat in a shawarma, is also commonly associated with salmonella, so these latest regulations are very risk specific. If you’re unsure about any aspect of these new guidelines, contact Dubai Municipality or Al Halabi at your earliest convenience – no-one wants to wait until food poisoning actually happens.

  • By Bilal Al Halabi, Al Halabi Ref. & Kitchen Equipment www.al-halabi.com


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