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"Based on the lab reports, we have initiated action under the Food Safety and Standards Act, 2006, and the Food Safety and Standards (Food Products, Standards and Food Additives) Regulations, 2011, against the hotels and restaurants where Shawarma was prepared under unhygienic conditions," according to an official health department directive.
All restaurants also need to have a licence, register their outlets under the FSSAI Act, and make shawarma with fresh meat every day.
Restaurants that disregard these regulations face harsh penalties, the government has warned.
The state administration declared on june 24 that artificial colouring in fish dishes and chicken kebabs would be completely prohibited. This choice was made after quality checks showed that the meals' artificial colouring had degraded.