Summer sparks renewed warnings over reuse of cooking oil in restaurants and eateries

As summer temperatures rise, so too does public concern over the widespread use of recycled cooking oil in restaurants and street food stalls across Morocco. The seasonal spike in demand has prompted consumer rights advocates to renew calls for year-round inspections and tougher regulatory oversight.

Recent reports obtained by Hespress AR revealed that joint inspection teams in the M’diq-Fnideq prefecture shut down several food establishments in the coastal city of Martil. Authorities reportedly seized large quantities of spoiled food and used cooking oil that had been prepared for resale to unauthorized street vendors and informal food outlets.

Ali Chtour, president of the Moroccan Association for Consumer Rights Protection, criticized the recurring problem, saying it exposed the ineffectiveness of existing monitoring systems. “The issue of recycled cooking oil reemerges every summer, reflecting weak results from ongoing inspection efforts,” Chtour said in a statement to Hespress AR.

He added that some restaurants resort to using used oil during the busy summer season to cope with increased demand and reduce production costs, often prioritizing profit over public health.

Chtour called for continuous, year-round inspections rather than seasonal campaigns, which he said “have proven ineffective in tackling these repeated practices.”

He also urged Moroccan consumers to avoid suspicious establishments, advising them to verify cleanliness and food safety and not be swayed by unusually low prices. “One of the clearest indicators of a clean and safe restaurant is its staff — and especially the condition of its restrooms,” he added.

Dr. Tayeb Hamdi, a physician and expert in health policy, warned of the serious public health risks posed by reusing cooking oil multiple times. “Reused oils can produce toxic, carcinogenic compounds,” Hamdi said, explaining that some of these substances are dangerous fats that exceed acceptable levels for human consumption.

Hamdi also cautioned that repeated use of cooking oil can cause the buildup of harmful microbes that may lead to chronic illnesses affecting the heart and arteries. He noted that different types of oils have specific tolerances for heat and usage duration, and exceeding these limits can directly result in severe health consequences.

The resurgence of this issue underscores the urgent need for both regulatory vigilance and consumer awareness as Morocco enters the peak of its summer tourism and dining season.