Shillong, Oct 16: The State Food Testing Laboratory, Commissionerate of Food Safety has laid emphasis on use of food-grade paper for wrapping foods, personal protective equipment (PPE) in kitchens, and the importance of avoiding reuse of cooking oil and cooked food.
A discussion was held today to mark World Food Day.
Dr. Wadamika Lyngdoh, Deputy Commissioner of Food Safety (Technical), Food Analyst, Senior Analyst and other laboratory staff dwelt on the current food-related challenges and best practices for ensuring food safety and public health.
Deliberation included the need for vendors to ensure that food is properly covered, avoid synthetic food colours, and ensure proper storage and quality of water used in food preparation.
The importance of personal hygiene was reiterated as a fundamental component of safe food handling practices. The gathering also reflected on how food safety standards must be uniformly followed, from street food vendors to high-end restaurants, ensuring a fair and safe food system for all.
By addressing issues like safe food wrapping, hygiene, proper storage, and responsible food handling, the department said it is committed to working hand in hand towards a better food culture and a sustainable future.
The observance concluded with a shared commitment among the members to strengthen food security, food handling and food safety practices, thereby upholding high quality standards.
Meanwhile, the ICAR–Krishi Vigyan Kendra West Garo Hills, celebrated World Food Day at a farmers’ field in Dikgre, West Garo Hills.
The event aimed to raise awareness about food security, sustainable agriculture, and nutrition among the farming community.
A total of 52 farmers participated in the program. They were also given winter vegetable seeds to encourage seasonal vegetable cultivation and household nutrition enhancement.
Speakers at the programme highlighted the role of farmers as key contributors to food security and sustainable development, importance of food, nutrition, and sustainable farming in achieving a healthy and resilient society and to reduce food waste.
