World Food Safety Day 2026 was observed in Dimapur with calls for stronger food safety practices and stakeholder cooperation.
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DIMAPUR — World Food Safety Day 2026 was observed at Hotel Saramati, Dimapur, on Monday on the theme, “From burden to solutions – safe food everywhere.”
The programme was organised by the Food Safety Wing under the Department of Health & Family Welfare in collaboration with the Food Safety & Standards Authority of India (FSSAI) and Eat Right India, a DIPR report stated.
Speaking as the special guest, Secretary, Health & Family Welfare, S Tainiu, highlighted the importance of World Food Safety Day in creating awareness about safe food and the shared responsibility of ensuring food safety throughout the food chain.
She said food is essential for sustaining life and maintaining health, but unsafe and contaminated food can cause serious illnesses, hospitalisation and even death.
Citing global estimates, Tainiu noted that millions of people suffer from food-borne diseases every year, with children under five among the most vulnerable.
She emphasised that food safety is not only a public health issue but also a social and economic concern, as food-borne illnesses place a significant burden on families, communities, healthcare systems and businesses.
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She stressed the crucial role of hotel owners, food handlers and hospitality establishments in maintaining food safety standards.
The official called for proper hygiene and sanitation, regular training of food handlers, safe sourcing and storage of food products, and strict adherence to food safety regulations.
Tainiu also urged food establishments to improve awareness of food allergens by clearly identifying allergen-containing foods and ensuring staff are trained to assist customers with dietary restrictions and allergy-related concerns.
Further, she highlighted the need for effective emergency response mechanisms to address food complaints, suspected food poisoning cases and product recalls in a timely manner.
Calling for collective action, she urged government agencies, food business operators, hoteliers and consumers to work together in promoting a culture of food safety.
She said ensuring safe food contributes to better public health, consumer confidence and the sustainable growth of the hospitality and food service sectors.
State Programme Officer (Food Safety), Department of Health & Family Welfare, Dr. John Kemp, delivered a presentation on the theme of the day.
He said food safety is a shared responsibility involving all stakeholders in the food chain, from producers and transporters to retailers, inspectors, cooks and consumers.
He underscored the importance of data and scientific evidence in identifying food safety risks and developing solutions to reduce food-borne diseases.
Dr. Kemp also stressed the need to strengthen food safety surveillance systems, promote science-based decision-making, improve traceability across the food supply chain and enhance public awareness.
In his address, Secretary (Finance), Nagaland Hotel & Restaurant Association, Vikie Nagi, described food safety as the “invisible backbone” of the tourism and hospitality industry. He said the hotel sector plays a vital role in public health by serving millions of meals daily.
Nagi noted that the theme highlighted the collective responsibility of all stakeholders involved in the food chain and emphasised that every department in a hotel has a role in ensuring food safety and maintaining guests’ trust.
He also assured the association’s continued cooperation with the Health & Family Welfare Department in promoting safe food practices.
Following the formal programme, a hands-on training session was conducted for hoteliers and stakeholders.
Food technicians provided practical demonstrations on hand hygiene, food adulteration and food contamination.
Speaking on the theme, “Safe food begins with clean hands,” the resource persons emphasised the importance of proper handwashing and safe food-handling practices in preventing food-borne illnesses.
The programme was chaired by Designated Officer, Dimapur Zone, Pelerieno Kehie, while Deputy Director (Food Analyst), State Public Health Laboratory, Khrukutolu Veswuh, proposed the vote of thanks.