Starting in 2025, a new GOST standard for shawarma will be implemented in Russia.

Starting in 2025, a GOST standard for shawarma, developed by Roskachestvo, will come into effect in Russia. This was announced by the head of the organization, Maxim Protasov, in an interview with TASS. The initial version of the standard is already prepared and will soon be put up for public discussion.

The GOST will outline the requirements for the ingredients and the preparation process of shawarma. The development of this standard began in the summer of 2024, alongside efforts to create a standard regulating food safety in the catering sector.

Protasov emphasized that the shawarma sales segment requires special oversight. Previous inspections revealed dangerous bacteria in the products from many sales points, including E. coli, listeria, and golden staphylococcus. Out of 29 samples tested, only one was found to be safe.

Shawarma is classified as a product with a heightened epidemiological risk due to the nature of its ingredients, which poses a threat of mass poisoning. Rospotrebnadzor recommends cooking the product at a temperature of no less than 85 degrees for five to seven minutes, and experts believe these requirements should become mandatory.

Although the GOST is advisory in nature, industry representatives believe that unified standards will not harm the market. Instead, they will enhance product quality and improve consumer safety. The formation of the standard is being carried out in collaboration with the Federation of Restaurateurs and Hoteliers, taking into account international norms, SanPiN, and practical experience.