المملكة: Banning re-freezing meat and cloth towels…the most prominent controls in food establishments – Urgent

The General Authority for Small and Medium Enterprises launched “Installations” is a comprehensive guide that identifies the most prominent regulatory requirements for food establishments.

The guide aims to raise the level of transparency in regulatory processes, educate business owners about the importance of compliance, and provide practical solutions to correct violations and ensure the continuity of safe operation.

The guide provides a clear framework for owners. href=" target="_blank">Food establishments, investors and those interested in the sector, as it explains in detail the basic requirements that include all aspects of the work, from the design of the building to the workers and final service.

Building Controls

The guide emphasizes the necessity of performing regular maintenance of floors, walls and ceilings to prevent the accumulation of pollutants, and installing and operating effective ventilation systems and chimneys. Equipped with filters to ensure a healthy work environment and not cause harm to neighbors.

The requirements contained in the guide stressed the importance of the equipment used in preparing food, as establishments were required to use tools and utensils made of stainless materials and conform to the specifications, while providing washing basins and heaters to ensure the highest levels of cleanliness.

He touched on It stresses the importance of calibrating devices that measure temperature and the suitability of frying oils periodically, to prevent the use of substances that may pose a risk to the health of the consumer.

With regard to foodstuffs, the guide categorically prohibited the reuse of cooked foods from the previous day, or the serving of juices from frozen fruits as fresh, as this constitutes commercial fraud.

Food materials and workers

And the guide obligated By separating the primary food materials from the final product to prevent cross-contamination, with the need to store them on shelves that are at least 20 centimeters high from the ground and away from the walls.

The guide paid special attention to meat, as it stipulated clarifying its type and source to the consumer, whether it is fresh local or imported, chilled and frozen.

The guide strictly prohibited slaughtering inside restaurants or re-freezing meat after thawing it, and required keeping purchase invoices from approved slaughterhouses to ensure traceability.

With regard to workers, the guide stressed the need for them to obtain valid health certificates, adhere strictly to personal hygiene, and wear uniforms, gloves, masks, and head covers. Prohibiting unhygienic practices such as eating food in preparation areas or wearing personal items such as jewelry and watches that may cause physical or biological contamination of food.

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