How healthy is your shawarma? Key pointers

Shawarma is one of the go-to food items for many time-starved youngsters. Still, it's equally notorious for being constantly on the radar of health inspectors for its food-poisoning potential. The mayonnaise used in shawarma, which is made of raw eggs, is often found to be the culprit. Many outlets across Kerala have stopped using eggs to make mayonnaise after repeated reports of food poisoning. The authorities have also banned raw egg mayonnaise. However, a few eateries still continue to prepare and serve shawarma and mayonnaise in unhygienic and unsafe conditions. If you want to check whether the shawarma you are purchasing is safe to eat, check for these pointers.

1) Check whether a tray is placed on the shawarma stand at the eatery to collect drippings from the meat.
2) Inquire whether the knife used to slice shawarma is clean and disinfected. 
3) Observe whether those handling the food wear hair caps, gloves and aprons properly.
4) Check whether the meat in the corners of the shawarma rotisserie is cooked well at stipulated temperatures. (Shawarma is supposed to be cooked to an internal temperature of at least 75 degrees Celsius. Some shops display a visible digital thermometer showing the temperature). 
5) If you are ordering shawarma, check the preparation time and 'Eat within' details mentioned on the packet, and stick to the timings. Also, mayonnaise shouldn't be stored at room temperature for more than two hours.
6) Opt for a small portion of shawarma rather than bigger rolls, and try to eat well-cleaned and cooked vegetables alongside.