Health considerations for shawarma with large spit size.

Make sure meat is cooked to a safe internal temperature to avoid the risk of foodborne illness. For chicken, the internal temperature must reach at least 74°C (165°F) and for beef, at least 62°C (145°F) for medium-rare cooking.

By following these tips, you will be able to prepare a delicious shawarma that will delight your guests while remaining healthy.

Health considerations for shawarma in restaurants and the negative point of the size of the stick and the hardness of grilling over a fire

When it comes to consuming shawarma in restaurants, several health and practical considerations must be taken into account to ensure the safety and quality of the dish. Here are some important points:

1. Storage and handling of meat

Storage Temperature: Meat should be stored at an appropriate temperature before cooking to prevent bacterial growth. Restaurants must meet strict refrigeration standards.

Hygiene: Meat handling must be done with impeccable hygiene, with utensils and work surfaces regularly cleaned and disinfected.

2. Cooking on the vertical spit

Cooking Temperature: The large size of the spit can sometimes be a problem if the outer meat is exposed to high temperature and cooks quickly, while meat closer to the center may not reach the temperature needed to kill harmful bacteria. This can cause health risks if the meat is not cooked evenly. it will be much better to make small spits of 5 kg not big ones

Grilling Time: Prolonged cooking over an open flame can also cause the outer layers of the meat to overcook, making those parts too dry or burnt, affecting quality and taste.

3. Negatives of stick size

Uneven heat distribution: The large size of the meat stick in restaurants can make it difficult to cook all the meat evenly. The lower parts may not receive as much heat as the upper parts.

Rotation Frequency: If the stick is not rotated frequently and evenly, parts of the meat may remain undercooked, increasing the risk of foodborne illness.

4. Storing Cooked Meat

Cooked meat should be kept at a safe hot temperature or eaten quickly after cooking to avoid bacterial growth. Long-term storage at room temperature is risky.

To minimize these risks in a restaurant, it is crucial that establishments follow established food safety standards, including maintaining the correct cooking and storage temperatures, and properly managing the rotation of meat on the spit to ensure complete cooking. As a consumer, observing the restaurant's hygiene and how the food is prepared can also help you assess the safety of what you are consuming.