SHAWERMA PLUS

The restaurant must ensure food is properly protected from contamination and adulteration during storage, preparation, and serving.

Hot foods must be kept at a temperature of 60°C (140°F) or hotter after cooking. The restaurant should preheat hot holding equipment to at least 60°C (140°F) before placing food inside.

The restaurant must use a test kit to check that sanitizer is at the proper strength for cleaning and disinfecting surfaces.

Equipment, utensils, and surfaces that touch food must be properly cleaned and sanitized regularly.