The President of the National Food Safety Instance of Food Products, Mohamed Rabhi, said on Monday, July 21, 2025 that the body launched a special food safety control program, in particular those with rapid deterioration, in order to prevent food poisoning.
Rabhi explained that the rise in temperatures is a major factor in degradation of foodstuffs, especially those perishable. He stressed that establishments related to food products – including restaurants and fast food sales points – are the first concerned by this control program.
He expressed the hope that no collective food poisoning will be registered, especially in the family or during family events, while emphasizing the rigorous application of the law against offenders.
Increased vigilance in the field
According to the proceedings, mixed teams are already mobilized in the field to perform unexpected inspections. These controls target the cold chain, the cleanliness of the equipment, the storage conditions, as well as the freshness of the products used. Fast food units and itinerant sellers are particularly targeted, as often exposed to high temperatures and precarious hygiene conditions.
In addition, the awareness of professionals in the sector is reinforced. Information campaigns are carried out in parallel to recall good hygiene and conservation practices, especially in very busy tourist areas in this summer season.
