Dona kebab production and sale

Preparation and cooking

These guidance notes are intended to assist owners of food premises where dona kebabs are produced and sold.

Owners of all food premises have a responsibility to comply with the Food Safety Act 1990 and other regulations such as EC Regulation 852/2004 on the Hygiene of Food stuffs.

For more information see Business - protect the health of your customers.

It is the owner's responsibility to ensure that he/she and his/her staff act upon that information and comply with current legislation regarding food safety.

Preparation and cooking

Ensure that only fresh mince is used
When mince has been prepared or delivered place in a cold store until required (1 to 4 degrees centigrade)
Keep mince covered and free from contamination
When required, remove from the cold store, mix with other ingredients and form into shapes required
Ensure that the working surfaces and hands of food handlers are clean
It is better, and safer to produce several smaller kebabs, rather than one large one
Return to cold storage to set (keeping covered and away from other foods)
Remove from cold storage and place spit in pre-heated cooker
Commence cooking on vertical grill immediately
Hot food must be served above 63 degrees centigrade. Juices should run clear
Never turn off gas or electricity whilst cooking
Ensure that outside of kebab is thoroughly cooked before cutting thin slices
The knife should not come in contact with raw meat
Ensure that the knife used for slicing is kept clean and disinfected
Do not cut too many slices off meat for keeping in a bain marie
The temperature of the bain marie must be above 63 degrees centigrade. Food must not be stored in this unit for anymore than 2 hours. After this time throw it away
Do not attempt to re-heat any sliced meat that has been allowed to cool
Any meat remaining, either sliced or on the spit must be thrown away at the end of the day's trading
Do not attempt to use any meat (cooked or uncooked) left over from the previous day's trading
Clean and disinfect all equipment thoroughly every day. Deep clean your premises at least twice a year
Ensure that vertical grills are serviced regularly as in the manufacturer's instructions.