المملكة: Blocking the preparation of mayonnaise with fresh eggs … new strict requirements for bakeries and sweets-urgent

The Ministry of Municipalities and Housing was presented, via a platform "reconnaissance" A new draft requirements to organize bakery and sweets stores, in a move aimed at developing the business environment, raising food safety standards, and enhancing organized investment opportunities in this vital sector, in partnership with The Food and Drug General Authority ."Background-COLOR: White"> This initiative falls within the Ministry’s efforts to unify the organizational and operational standards of food activities, in a way that contributes to protecting consumer health and ensuring compliance with technical and health controls, as well as enabling entrepreneurs to enter safe to the sector and achieving expansion according to A clear systematic framework ."Background-COLOR: White"> The main categories The proposed requirements divided the activities of bakery and sweets into four main categories: the first "Regular bakeries" Which includes all kinds of supply and sales of bread, in addition to accompanying products such as butter, honey, cheese and mortadella. Second "Half -bakery" That depends on part of its operations on employment and in the other part on machines. The classifications also included sweets preparation and processing shops inside the facilities without external marketing, and finally the shops of display and sale of ready -made sweets manufactured in licensed factories ."Background-COLOR: White"> The requirements were obligated by facilities wishing to practice these activities to obtain the municipal license according to the licensing system and its executive regulations, in addition to the requirement of the approval of the civil defense and the supervising authority if any, with the provision of a valid commercial record that includes the activity to be licensed ."Background-COLOR: White"> The new controls imposed a set of obligations at the site level and the external appearance of the facility, most notably the prevention of the practice of any activity before the license or after its completion, or the practice of additional unlicensed activities, or expanding outside the limits of the shop without a pavement business license. She stressed the need to maintain a clean interface free of random stickers, and to allow only the development of organizational information such as work time and electronic payment means, while preventing the closure of the approved situations or their use in the unoccupied storage ."Background-COLOR: White"> Internal Environment With regard to the internal environment of the shop, the ministry stipulated that the ventilation system match the Saudi construction code, covering ventilation holes with a grill that prevents the entry of rodents and insects, in addition to maintaining a surrounding temperature not exceeding 25 degrees Celsius, and adhering to the approved chimney guide for commercial activities ."Background-COLOR: White"> The requirements have set strict controls for receiving food from suppliers, starting to examine the supplies the moment they arrive to verify their temperature, safety and free from pests, while recording the results of the examination using clean or non -contact tools. It also confirmed the rejection of any unacceptable supplies to the degrees specified by 4 degrees Celsius for the refrigerated food and the-18 for the freezing, while adhering to the Gulf specifications for transportation and storage ."Background-COLOR: White"> In the storage phase, the facilities were obligated to provide a clean and dry environment, equipped with adequate shelves and distances, and to prevent food for foodstuffs in clothing rooms or with detergents. "Insert first is first disbursed "."Background-COLOR: White"> Preparation ingredients As for the preparation level, the requirements stressed the necessity of examining the components before using them, and preventing the use of any corrupt or non -conforming materials. It also obligated that whole wheat bread contains no less than 0.6% of the dry fibers, and emphasized the use of pasteurized eggs only in the recipes that are not subject to complete cooking, while keeping it in closed containers at 4 degrees Celsius, and preventing the use of fresh eggs in preparing sauces such as mayonnaise ."Background-COLOR: White"> The requirements touched on the determination of cooking temperatures to ensure the elimination of pathogens, and imposed the use of a meter dedicated to measuring the degree of food directly, not the air or the surrounding equipment, and prevented dependence on the microwave devices without stirring food or ensuring the heat distribution equally ."Background-COLOR: White"> The installations were obligated to use oils that match the national specifications, and the frying temperature does not exceed 190 degrees Celsius, while maintaining an ideal percentage between oil and food, and preventing constant or excessive heating of the oil. It also stressed the commitment to the approved controls for additives such as spices and flavors, updating the allergens data when changing the ingredients, and ensuring the separation of allergens and others ."Background-COLOR: White"> The requirements also dealt with the methods of cooling hot food, as the facilities were obligated to reduce the heat of the product to less than 10 degrees Celsius within two hours, then save it at 4 degrees, using effective cooling methods such as ice water or cutting food into small amounts. It also prevented the re -cooling of any heated foods, and the fast freezing and the preservation of frozen products was required at -18 ° C, and it allowed the freezing of freezing in the refrigerator or under the current water, while preventing the frequency of the dissolution process ."Background-COLOR: White"> Packaging and food display methods With regard to the method of displaying food for the consumer, the requirements imposed the packaging of the products or displayed under the direct supervision, while adhering to specific temperatures: the cooled foods are consumed within two hours of their exit from the cooling, and the hot keeps above 60 degrees Celsius and is consumed within 6 hours. It also prevented mixing new products with the old when re -filling in the offer, and obligated to use preventive barriers of sneezing and direct air ."Background-COLOR: White"> The requirements included controls for preparing the application halls inside the facilities, which included the full separation between them and the preparation areas, providing appropriate furniture and clean dining tools, and preventing the re -submission of any food previously presented or selling ."Background-COLOR: White"> In the side of the food data, the regulations required the application of the list of health and nutritional allegations on product cards, and providing adequate information on components and allergens, whether through stickers or menu, while training employees to deal with these data accurately ."Background-COLOR: White"> In the event that any food is not identical to the requirements, the Ministry obliges the facilities to immediately isolate the product and put a label "It is not suitable for human consumption"And get rid of it in a safe way that prevents its reuse. The reasons for non -conformity were identified, including: corruption of products, storage at wrong temperatures, label damage, or pest infection, or calling the product from the supplier or competent authorities

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