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Ammon News - The Jordan Food and Drug Administration (JFDA) has commenced the implementation of its comprehensive regulatory plan for shawarma establishments during the summer season. The plan comprises a series of proactive measures aimed at raising awareness, strengthening regulations, and conducting thorough inspections to bolster food monitoring and traceability systems, ultimately safeguarding the health and safety of citizens.

In a statement released on Sunday, JFDA Director-General Nizar Muhaidat highlighted the strict regulatory actions that will be enforced. These measures include intensified field inspections of all food establishments specializing in fast food, with a particular focus on the shawarma sector. The inspections will also be extended to examine the sources of chicken utilized in shawarma preparation, ensuring their compliance with the declared source as provided by relevant stakeholders.

To further reinforce food safety, the Administration has introduced a rapid and immediate field test specifically designed to detect the presence of albumin protein. This test serves to identify any prohibited use of eggs or egg powder in the preparation of shawarma fillings, thus preventing potential health risks associated with such practices.

The regulatory plan will additionally concentrate on intensifying and expanding the sampling of ready-to-eat shawarma meals for assessment of their suitability for human consumption. Of particular importance is the priority given to examining and detecting the presence of Salmonella bacteria through the collection of samples, which will undergo laboratory tests within a swift 24-hour timeframe.

This comprehensive plan represents a continuation of the JFDA's ongoing commitment to enhance regulatory procedures and provide steadfast support in ensuring food safety. Its implementation is expected to significantly augment the efficiency of control measures, particularly during the summer season when rising temperatures amplify the importance of ensuring the safety and appropriateness of fast food for consumption.