Sharjah shuts down two traditional kitchens over non-compliance with health standards
Sharjah City Municipality has conducted 5,500 inspection visits to food establishments, starting before Ramadan and continuing to the present.
This initiative is aimed at ensuring the delivery of safe and high-quality food in compliance with approved specifications and technical regulations, while also educating workers on proper hygiene practices.
The municipality reported the closure of two traditional kitchens due to non-compliance with health standards and regulations
The Municipality also reported the closure of two well-known catering establishments (traditional kitchens) in the city, citing non-compliance with health standards, requirements and controls.
These violations had a detrimental effect on consumer health, as revealed during the intensive and sudden inspection campaigns organised by the Municipality during the Holy Month of Ramadan.
These visits encompass all food establishments, including restaurants, bakeries, pastry shops and other establishments involved in the preparation and sale of foodstuffs. The health and safety of consumers is a paramount concern for municipal authorities, as evidenced by its prioritisation within the municipality's strategic plans to enhance the public health system in the Emirate.
During Ramadan, a team of 103 inspectors has been assigned to enhance regulatory oversight and awareness efforts.
The audit of these establishments is based on a set of clearly defined standards that encompass all aspects of food safety, including the preparation, processing, and preservation of foodstuffs.
The standards address the commitment of employees to adhere to good health practices, the possession of occupational health cards, and the completion of training within the Sharjah Food Safety Programme.
The standards also encompass additional requirements, such as those related to the cleanliness of the establishment, equipment, tools, maintenance requirements, and other pertinent factors.
These campaigns were conducted to monitor food establishments and ensure compliance with health standards, as well as to educate employees on the importance of adhering to these standards.
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