Mumbai, 5th Oct 2024

Food Safety and Standards Authority of India (FSSAI), West Region is organizing a mass training program, 'Swasthya Suraksha Sankalp' , for street food vendors at Nagpur. The program will be held in Kavivarya Suresh Bhat Auditorium, Nagpur on 8th October 2024, at 10:00 AM.

The event will be conducted in the augustus presence of Hon. Minister of State for Health and Family Welfare, Shri Prataprao Jadhav. Officials from FSSAI Shri U. S. Dhyani, IRS, Executive Director, FSSAI, Ms. Pritee Chaudhary, IRS, Regional Director (Food Safety and Standards Authority of India, West Region) along with other dignitaries will also be gracing this event.

The FSSAI's Food Handler Training Program is designed to ensure that individuals who are responsible for the handling, storing, preparing, and serving food adhere to strict safety and hygienic guidelines in order to avoid contamination and guarantee that the food is safe for consumers. This program, a one of its kind, is to witness the participation of 2000 plus street food vendors, wherein strong emphasis will be placed on safe food practices.

This program complies with the announcement made by the Honourable Hon’ble Minister for Health & Family Welfare and Chemicals & Fertilizers on World Food Safety Day in 2023, which gave FSSAI the task of training 25 lakh food handlers by the end of the fiscal year 2025–2026. In a meeting presided over by Shri Bhushan Gagrani, Commissioner, MCGM, and co-chaired by Shri G. Kamala Vardhan Rao, CEO, FSSAI, the same was also jointly proposed.

Street food provides an insight into the culinary customs, flavors, and social dynamics of a community, making it a priceless component of cultural heritage. In our country, it is a beloved part of daily life due to its accessibility and cultural significance. As street food becomes more and more popular, there is an increasing need to make sure that it is safe to eat and also help grow their business.

The FSSAI's FOSTAC program aims to provide food handlers—including street vendors—with the knowledge and abilities needed to guarantee food safety and hygienic requirements. It entails different tiers of training programs that address things like personal cleanliness, safe food handling, and preventing food contamination while food is being prepared and served. The purpose of these training programs is to educate food vendors on government-mandated food safety regulations and the means to adhere to them.

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H.Akude/P.Kor

 

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