2023-04-17 10:28:10
The Qatar government is in a position that there will be no compromise on food safety. Now strict safety measures have been announced in the food department.
Doha – Strict instructions are given regarding the transportation, storage, handling and inspection of perishable fresh fish, meat, vegetables and fruits. The Ministry of Municipal Affairs has issued the instructions.
From the trucks carrying perishable food items to those who handle them, the exact standards and conditions are detailed in it. To ensure health and safety in the market, a comprehensive inspection is conducted before Ramadan. The authorities have also clarified that the responsibility of the municipal officials is to ensure that the food items are safe and usable.
Important things to keep in mind while transporting fish, meat and vegetables in vehicles:
A temperature between minus 1 and 3 degrees Celsius should be ensured in appropriate containers.
It should be covered with layers of crushed ice, stacked horizontally one on top of the other.
Health certificate has been made mandatory for the handlers while transporting the meat.
Gloves should be worn on hands during transportation.
Smoking and spitting are not allowed in the meat handling area.
Employees must maintain cleanliness
The vehicle must be cleaned before transporting fresh meat.
Slaughtered animals, cuts of meat and edible meat should only be transported in closed vehicles.
Carcass and half-carcass should be hung on special rails or on racks in suitable containers or similar equipment when transported in vehicles.
Heads, legs and stomach parts of slaughtered cattle should be transported only after removing the skin.
Transport vegetables and fruits in refrigerated trucks only in appropriate capacity. During this time the specified temperature should be maintained inside the vehicle.
The interior of the carrying vehicle should be clean.
Do not carry detergents, pesticides or chemicals along with fruits and vegetables.
Fruits and vegetables should be carried transparently.
Use well-ventilated containers made of wood, cardboard or plastic.
Municipal inspectors should check and ensure that the surface where fish is displayed in the stalls is clean. Also make sure that the ice being fished is fresh or breakable.
Rotten or damaged fish should be seized and destroyed immediately.
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