By Sidi Mohamed
DOHA: The number of violations related to expired food have been decreased during Ramadan due to brisk sale and only a small quantity of food items are stored, a senior official at the Al Rayyan Municipality told this daily.
Many restaurants and food outlets buy large quantity of food items beyond their need. Storing for a long time under non-healthy conditions will spoil the food. But during Ramadan most of these food items sold out fastly, said the official.
The source said that Al Rayyan Municipality has increased its inspection drives against erring food outlets.
Inspectors of the Health Monitoring Section have caught some violations committed by popular kitchens, due to lots of Iftar meals they are preparing. He also said that food hygiene is the main factor as most of the violations found at eateries are related to food handling.
Many workers do not use gloves, and prepare food in unhygienic conditions, in addition of storing food in unclean places.
He said that his department has been providing awareness lectures to workers, but the problem is that eateries mostly replace old workers with new ones every six to seven months.
The Peninsula
By Sidi Mohamed
DOHA: The number of violations related to expired food have been decreased during Ramadan due to brisk sale and only a small quantity of food items are stored, a senior official at the Al Rayyan Municipality told this daily.
Many restaurants and food outlets buy large quantity of food items beyond their need. Storing for a long time under non-healthy conditions will spoil the food. But during Ramadan most of these food items sold out fastly, said the official.
The source said that Al Rayyan Municipality has increased its inspection drives against erring food outlets.
Inspectors of the Health Monitoring Section have caught some violations committed by popular kitchens, due to lots of Iftar meals they are preparing. He also said that food hygiene is the main factor as most of the violations found at eateries are related to food handling.
Many workers do not use gloves, and prepare food in unhygienic conditions, in addition of storing food in unclean places.
He said that his department has been providing awareness lectures to workers, but the problem is that eateries mostly replace old workers with new ones every six to seven months.
The Peninsula
