December 21, 2016 8:17 PM

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FSSAI to give hygiene training to street food vendors

Food Safety and Standards Authority of India, FSSAI today said that it is planning to launch a national campaign to give training to street food vendors for improving their hygiene practices and safety standards. <br/><br/>Briefing media in New Delhi, CEO FSSAI Pawan Agarwal said, they have already trained 20 thousand street vendors of Delhi under the project Clean Street Food and the food regulator is planning to roll out this programme nationally to train about 15 to 20 lakh street vendors across the country. He said, the FSSAI is seeking support of the state governments as well as corporates to roll out this programme nationally. <br/><br/>Mr Agarwal said, in March, the FSSAI had launched the project with an aim to raise the safety standards of foods sold on streets across the national capital by training 20,000 roadside vendors on aspects of health and hygiene. He said, FSSAI partnered with the Ministry of Skill Development and Entrepreneurship to train street food vendors. <br/><br/>Mr Agrawal said, to promote authentic Indian street food, the National Association of Street Vendors of India, NASVI in partnership with FSSAI is organising a three-day National Street Food Festival to be held at the Jawahar Lal Nehru Stadium in the national capital starting Friday. He said, more than 300 cuisines from 25 states will be offered by 500 street food vendors from across the country.<br/><br/>He said, more than 50 thousand people are expected to attend the 8th edition of this festival and digital payment facility would also be available. He said, there will be lot of education, fun and entertainment activities during this street food festival. He added that FSSAI would also showcase the benefits of fortified food during this festival. <br/><br/>National Coordinator of NASVI Arbind Singh said, this is the 8th edition of the National Street Food Festival and it has succeeded in advocating space for street vendors in Indian cities and also driving home to the vendors the need and benefit of serving hygienic and safe food.

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