The Goa Food and Drug Administration (FDA) deserves appreciation for intensifying its drive against unhygienic food outlets, shutting down violators, imposing fines and seizing unsafe food products. Such enforcement protects public health and prevents foodborne illnesses. However, the campaign must cover all food businesses, including the increasingly popular roadside shawarma outlets across Goa. Shawarma, a Middle Eastern chicken preparation popular among Goans, particularly youngsters, involves cooking meat on a rotating rod. Poor temperature control, storage or handling can pose serious health risks. The FDA must ensure proper meat refrigeration, safe cooking temperatures and the disposal of meat exceeding safe storage limits.
Outlets along busy roads expose food to dust, vehicle emissions and other contaminants. Open counters, inadequate coverings and poor waste disposal further increase contamination risks. Regular, unannounced inspections and clear guidelines on meat storage, preparation, serving and waste management are essential. Goa’s thriving food culture must go hand in hand with public health. Street food should offer enjoyment, not illness. Every shawarma served in Goa must be as safe as it is appetising.
Adelmo Fernandes, Vasco
