Food operators vow to uphold safety standards
The administration has engaged with social and constitutional organisations to raise awareness about the causes and consequences of violating the Food Safety and Standards Authority of India (FSSAI) guidelines. Food operators in the region have also pledged to adopt standardised procedures for manufacturing and handling food items, alongside taking preventive measures to ensure the quality and purity of their products are not compromised.
This commitment was formalised during a series of events held across the region, where an oath was taken by food operators in response to a call from senior officials in the health and food safety departments. The initiative was led by Dr Harpreet Kaur, Assistant Commissioner of the Food and Drug Administration, and Food Safety Officer Charanjit Singh.
In addition to taking the oath, food operators also encouraged their family members to uphold food safety standards in their homes. Officials from the Food and Drug Administration elaborated on various key guidelines for food safety, which include preventing the spread of pathogens, maintaining personal hygiene, avoiding contamination of raw materials, proper packing and storage of finished products, and ensuring that all necessary certificates and licenses are on display. They also emphasised the need for regular medical examinations for staff, the use of only permitted colours, and adherence to mandatory FSSAI licensing as well as compliance with various sections of food safety laws.
Ashok Verma, secretary of the Rotary Club, shared that workshops and seminars were organised by president Venu Gopal Sharma and project chairman Deepak Sharma to educate food operators on the importance of maintaining the purity and quality of food products. Volunteers had been organised into teams to continue supporting and facilitating further training and awareness events across the region.
Key speakers, including Dr Harpreet Kaur, Charanjit Singh, and Food Safety Trainer Huma Tanseem, urged food operators and handlers to take full advantage of government-provided facilities designed to promote entrepreneurship while safeguarding public health. They also recommended that all food preparation staff be equipped with essential safety gear, such as caps, aprons, and masks, to ensure hygiene standards are met.
During these events, food operators, managers, and workers from eateries, fast food vendors, canteens in educational institutions, factories, and mid-day meal workers from designated schools received essential training tailored to their specific sectors. The events aimed to foster an understanding of safety norms and encourage compliance.
