D.Y. Patil University, school of hospitality and tourism studies organized a national seminar on food safety standards covering regulation of laws to labelling and advertisements of food products. The principal objective of this seminar was to understand the importance of regulation of laws to labelling and advertisements of food products, understand the adulterants and methods of their detection, food safety methods, licensing and its procedure.


Dr. Krishna Methekar, Deputy Director of FSSAI, elaborated on the importance of food safety standards in the industry. He introduced the working of FSSAI and its various objectives, new plans and initiatives to be undertaken by FSSAI. He insisted on better understanding of the different standards and taking advantage of the new initiatives to improve the standards and safety of the food.


Ms. Gidh, the superintendent of licensing, NMMC, Navi Mumbai also stresses on following of the rules and regulation for food safety and provision of safe and edible food to the common public. Following a brief session on understanding process of licensing by Ms.Gidh, Chef. Altamsh Patel addressed the crowd emphasizing on the various food safety standards in the food industry. He stressed on understanding the basic concepts with regards to food handling, food storage and food safety standards in and around the kitchen and made the session more interactive and interesting by questioning their intellect.


 A presentation by Miss Prajakta Parab, owner of Spectrum food solutions on various adulterants in food and the methods of detection was found very interesting by the audience. The seminar concluded with a question round that helped clarify the effectiveness of food safety and improve the understanding of adulteration in food products and labeling of food products.


The seminar was attended by around 70 participants from around the industry including hospitality students, chefs and members of the food industry. The second session consisted of Training on Food safety management system in which more than 40 students participated. This training helped student understand and get an in depth knowledge about various hazards during food production, their methods of detection and control. This was followed by an assessment and audience interaction.