Punjab: The administration has worked closely with social and constitutional organisations to raise awareness about the causes and consequences of violating Food Safety and Standards Authority of India (FSSAI) guidelines. Food handlers in the region have pledged to adopt standardised processes for manufacturing and handling food items, as well as take preventive measures to ensure that the quality and purity of their products is not compromised. This commitment was formalised during a series of events organised across the region, where an oath was taken by food handlers on the call of senior officials of the health and food safety departments. The initiative was led by Dr Harpreet Kaur, Assistant Commissioner, Food and Drugs Administration, and Charanjit Singh, Food Safety Officer. Apart from taking the oath, the food handlers also encouraged their family members to maintain food safety standards in their homes. Officials from the Food and Drug Administration elaborated on various key guidelines for food safety, including 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 displayed.
They also emphasized the need for regular medical check-ups for employees, use of only approved colors, and mandatory FSSAI licensing as well as compliance with various sections of food safety laws. Rotary Club Secretary Ashok Verma informed that workshops and seminars were organized by Chairman Venu Gopal Sharma and Project Chairman Deepak Sharma to educate food handlers on the importance of maintaining purity and quality of food products. Volunteers were organized into teams to support and facilitate further training and awareness programs across the region. Key speakers, including Dr. Harpreet Kaur, Charanjit Singh and Food Safety Trainer Huma Tanseem, urged food handlers and operators to take full advantage of the facilities provided by the government designed to promote entrepreneurship while safeguarding public health. They also recommended that all food preparation staff should be equipped with the necessary safety gear, such as caps, aprons and masks, to meet hygiene standards. During these programmes, food handlers, managers and staff of eateries, fast food vendors, canteens in educational institutions, factories and mid-day meal workers of designated schools were given the necessary training tailored to their specific areas. The aim of these programmes was to promote understanding of safety norms and encourage compliance.
