IIT-BHU Initiates FSSAI Food Safety Training for Mess and Canteens
Varanasi: The Food Safety and Standards Authority of India (FSSAI) has launched a Food Safety Training and Certification (FoSTaC) program at the Indian Institute of Technology (BHU), Varanasi. This initiative aims to enhance food safety practices in the hostels and canteens of the Institute.
Overview of the Training Program
The FoSTaC program was inaugurated last week in the presence of the Chairman and Vice-Chairman of the Council of Wardens. The training session was led by Rakesh Kumar Singh, an empanelled FoSTaC Trainer, and saw active participation from mess operators and managers from IIT (BHU).
Participants expressed that the training was extremely beneficial and would assist them in implementing standardized food handling practices in their daily operations.
Importance of Food Safety
Food safety is a critical aspect of public health, especially in educational institutions where large numbers of students rely on mess and canteen services for their daily meals. The FSSAI aims to ensure that food served in such establishments meets safety and hygiene standards.
Prof. R.K. Singh, Chairman of the Council of Wardens, highlighted that all messes at IIT (BHU) are already FSSAI-certified. He emphasized the importance of continuous training programs to guarantee the supply of safe, hygienic, and quality food to students.
Continuous Commitment to Student Welfare
Prof. Singh reiterated the belief that a healthy body fosters a healthy mind, underscoring IIT (BHU)’s commitment to student welfare through strict adherence to food safety and hygiene norms. He noted that the Institute follows a multi-layered monitoring system to ensure compliance with food standards.
Monitoring and Compliance Measures
- A dedicated mess and canteen monitoring committee conducts regular inspections.
- All workers and cooks are required to adhere to hygiene protocols, including the use of gloves, caps, and aprons.
- Only FSSAI-approved and ISI-marked branded food materials are utilized.
- Non-compliance with food safety standards attracts strict disciplinary actions against workers and operators.
- Administrative and hostel wardens carry out routine inspections to ensure compliance.
- A student inspection team assesses food quality, hygiene, and safety from the users’ perspective.
Conclusion
Through these proactive measures, IIT (BHU) reaffirms its mission to provide students with a safe, healthy, and hygienic dining experience. This initiative reflects the Institute’s dedication to nurturing both the health and minds of its students, ensuring that they receive quality nourishment during their academic journey.
Note: The information provided in this article is based on the recent training initiative by IIT-BHU and the FSSAI, aimed at enhancing food safety practices in educational institutions.
