Speaking with Tunisie Numérique, Mohamed Rabhi, Director General of the National Health Safety Authority, stated that the beginning of the academic and university year was launched to prepare for the process of monitoring university and school restaurants in coordination with the University Services Bureau of North, Center, and South.
He stressed that various workshops were organized for training and awareness, involving kitchen chiefs, administrative staff, and those responsible for the cafeterias. These sessions covered the details of supply, storage, and food preparation processes.
Rabhi clarified that the actual monitoring process begins when students start consuming school and university meals. School and university cafeterias, as well as stores near universities, schools, and institutes, are top priorities in the daily surveillance program. These efforts include strengthened inspections and follow-ups to guarantee compliance with regulations in this sector.
Rabhi emphasised that the procedure of monitoring is carried out with the abstract eye and likewise by following up on the files, documents and ingredients for eating as a whole in addition to taking samples to analyze them to follow up and know the extent of respect for health safety standards and interfering with taking the required measures on time.
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