Food poisoning is an acute illness that can be caused by consuming food containing pathogenic microorganisms or their toxins, as well as toxic substances not related to microorganisms.
For establishments offering fast food (burgers, shawarma, hot dogs, etc.):
- Strict adherence to sanitary and hygienic standards and technological protocols during food preparation.
- Presence and implementation of production control programs.
- Access to work for employees only after medical examination.
- Prohibition of work for individuals with symptoms of infectious diseases.
- Periodic training of staff on hygiene and sanitation rules.
- Use only high-quality and safe products, with documents confirming their origin.
- 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 production premises, equipment, and utensils.
- Use of separate utensils for raw and ready-to-eat products.
- Ensuring constant water supply and conditions for handwashing.
- Personal responsibility of the owner for the safety of the products.
For consumers:
- Choose catering establishments with a neat appearance and compliance with sanitary requirements.
- Avoid purchasing shawarma and other dishes from questionable or temporary locations.
- Wash hands before eating, especially if dining out.
- Do not recommend consuming fast food to children, pregnant women, the elderly, and those with chronic illnesses.
