Srinagar |: Executive Director (ED), Food Fortification Resource Centre (FFRC), Food Safety and Standards Authority of India (FSSAI), Inoshi Sharma Monday interacted with different stakeholders of food industry and also reviewed progress on implementation of different initiatives of FSSAI at Banquet Hall here.
Commissioner, Food and Drugs Administration (FDA), J&K, Shakeel-ul-Rehman Rather; Deputy Commissioner Food Safety, Kashmir, Assistant Commissioners, Food Safety Officers, representatives of various Food and Industrial Associations like Kashmir Food Processors Association, Industrial Association Lassipora, Industrial Association Khonmoh, Kashmir Bakers and Confectioners Association, Industrial Estate Association, Rangreth and other concerned stakeholders were also present during the interaction.
Speaking on the occasion, Inoshi Sharma asked the stakeholders that it should be your objective to provide quality and hygienic food to the people of Jammu and Kashmir. She asked them to utilise the services of FSSAI like Hygiene Certification, Food Safety and Training Certification (FoSTaC), and others for their units so that they can create a niche for themselves in the market.
While reviewing the various initiatives like Food Fortification, Repurpose Used Cooking oil (RUCO), Blissful & Hygienic Offering to God (BHOG), Hygienic Rating and FosTaC being implemented by FDA, the Executive Director said that these initiatives have been started with an aim to provide healthy and hygienic food to the people. She added that initiatives like Hygiene Certification and FosTaC have been started so that the people can choose the food outlets, hotels and restaurants as per these ratings.
The Executive Director delved upon the officers that a solid IEC campaign should be started so that maximum people are made aware about these initiatives by which they can choose quality and hygienic food. She asked them to target schools, colleges, universities and other crowded places like hospitals and bus stands under this IEC campaign so that large number of people are informed about the same.
While assessing various sustainable food initiatives like Save Food Share Food, RUCO and Safe & Sustainable Packaging, Inoshi Sharma asked the officers a proper plan should be made to reduce the food wastage. She advised them to collaborate with any institution or NGO for managing the left over food of hotels and restaurants.
The Executive Director further asked them to organise awareness drives on reducing the use of plastics in food packaging.
On the occasion various stakeholders of Food industry raised several issues and concerns with the Executive Director. The Executive Director in her interaction, assured them that all of their issues will be resolved on priority.
