S Tainiu, Secretary of Health & Family Welfare. (DIPR Photo)
Dimapur, June 8 (MExN): The 8th World Food Safety Day 2026 was observed at Hotel Saramati, with an urgent call to transform the burden of foodborne illnesses into actionable solutions under the theme, “From Burden to Solutions – Safe Food Everywhere.”
The event, organised by the Food Safety Wing under the Department of Health & Family Welfare, Government of Nagaland, in collaboration with the Food Safety and Standards Authority of India (FSSAI) and Eat Right India, on Monday underscored that unsafe food is not merely a health risk but a significant social and economic challenge.
Special guest S Tainiu, Secretary of Health & Family Welfare, Government of Nagaland, emphasised that food safety is a shared responsibility spanning production to consumption, stated a DIPR report. She warned that contaminated food leads to severe health consequences, including hospitalisation and death, with children under five among the most vulnerable.
Citing global estimates, she noted that millions fall ill annually due to unsafe food, placing a heavy burden on families, healthcare systems and businesses.
Tainiu stressed the critical role of hotel owners and food handlers in maintaining hygiene and sanitation in kitchens and dining areas. She called for regular training of staff, safe sourcing of ingredients, correct storage practices and strict adherence to food safety regulations.
She also highlighted the need for greater awareness regarding food allergens, urging establishments to clearly label allergen-containing items and train personnel to handle customer dietary restrictions and allergy concerns. “Emergency response mechanisms for food complaints, suspected poisoning, and product recalls must be in place,” she added.
The Secretary urged all stakeholders, government agencies, food business operators, hoteliers, and consumers, to collaborate in fostering a culture of food safety. “Such commitment enhances public health outcomes, boosts consumer confidence, and ensures sustainable growth of the hospitality and food service sectors,” she noted.
From Burden to Solutions
A presentation on the theme, “From Burden to Solutions – Safe Food Everywhere,” was delivered by Dr John Kemp, State Programme Officer & Food Safety (DHFW). He stated that food safety is a shared responsibility involving everyone in the food chain—from producers and transporters to retailers, food inspectors, cooks, and consumers. He noted that data and scientific evidence play a crucial role in identifying food safety risks and developing effective solutions to reduce foodborne diseases.
Dr Kemp also stressed the need for strengthening food safety surveillance systems, promoting science-based decision-making, improving traceability across the food supply chain, and enhancing public awareness to ensure safe and nutritious food for all. He urged all stakeholders to work together in adopting safe food practices and building a healthier society.
Vikie Nagi, Secretary Finance, Nagaland Hotel & Restaurant Association, in his short speech, said that food safety is the invisible backbone of the tourism and hospitality industry, and that the hotel industry plays a vital role in public health by serving millions of meals daily. He noted that the theme of World Food Safety Day 2026, “Food Safety, Everyone’s Business,” highlights the collective responsibility of all stakeholders involved in the food chain—from production and processing to transportation, storage, preparation, serving and consumption. He emphasized that every department in a hotel has a role to play in ensuring food safety and maintaining guests’ trust.
Nagi further assured the Nagaland Hotel and Restaurant Association’s long-term cooperation with the Health & Family Welfare Department in promoting safe food practices and improving public health.
After the formal programme, a hands-on training session was conducted for hoteliers and stakeholders. Food Technicians provided practical demonstrations and awareness on clean hands, food adulteration, and food contamination. Speaking on the theme “Safe Food Begins with Clean Hands,” they emphasized the importance of proper hand hygiene and safe food-handling practices in preventing foodborne illnesses and ensuring food safety.
The programme was chaired by Pelerieno Kehie, Designated Officer, Dimapur Zone, while the invocation was offered by Zuthungbemo K Ngullie, Food Technician. The vote of thanks was proposed by Khrukutolu Veswuh, Deputy Director (Food Analyst), State Public Health Laboratory, Nagaland.
