حظر تقديم عصائر الفواكه المجمدة على أنها طازجة

The Small and Medium Enterprises Authority has launched a guideline on the regulatory requirements for food establishments; the most notable of which is the prohibition of reusing cooked food from the previous day or serving juices made from frozen fruits as if they were fresh, considering this commercial fraud.
The guideline provides frameworks for food establishment owners, investors, and those interested in the sector, detailing the essential requirements that encompass all aspects of the business, from building design to staff and final service. It emphasized the necessity of conducting regular maintenance of floors, walls, and ceilings to prevent the accumulation of contaminants, as well as installing and operating effective ventilation systems and chimneys equipped with filters to ensure a healthy work environment and not harm neighbors. The requirements also mandated establishments to use tools and utensils made of non-corrosive materials that meet specifications, with the provision of washing sinks, heaters, and regular calibration of temperature measuring devices and the validity of frying oils, to prevent the use of materials that may pose a risk to consumer health. The guideline prohibited slaughtering within restaurants or refreezing meat after thawing, and required keeping purchase invoices from approved slaughterhouses to ensure traceability.
Regarding the staff, the guideline emphasized the necessity for them to have valid health certificates, strict adherence to personal hygiene, and wearing uniforms, gloves, masks, and head coverings. It prohibited unhealthy practices such as eating in preparation areas or wearing personal items like jewelry and watches that may cause physical or biological contamination of food.