Joint industry session focuses on traceability, temperature control, hygiene, segregation, cross-contamination prevention and regulatory compliance in restaurant operations.
The National Restaurant Association of India (NRAI), in association with the Food Safety and Standards Authority of India (FSSAI), has conducted a focused food-safety session for restaurant owners and industry stakeholders across Delhi NCR. The initiative aims to improve understanding of regulatory requirements and strengthen day-to-day food safety practices across restaurant operations.
The session covered the complete food-handling process, from ingredient sourcing and receiving through storage, preparation and service. Key areas discussed included traceability, temperature control, hygiene, food segregation and prevention of cross-contamination.
Food-handler practices, consumer-facing information and the documentation required to maintain consistent standards were also highlighted. These measures are particularly important for restaurants managing diverse ingredients, cuisines and preparation processes on a daily basis.
Senior FSSAI representatives, including Devesh Kumar Mahla, Director North – FSSAI, along with FSSAI officials Pawan Kumar Singh and Pravesh Shanker Chaubey, participated in the session alongside restaurant operators and other stakeholders.
NRAI Delhi Chapter Head Sandeep Anand Goyle said the programme is intended to help food operators understand food-safety requirements more clearly and identify areas where practices can be strengthened. He also emphasised the importance of sourcing raw materials and ingredients that comply with FSSAI requirements.
The programme comes as restaurants face increasing emphasis on practical compliance, including proper temperature control and safe storage of food. Recent discussions between restaurant associations and FSSAI have also highlighted common compliance gaps such as appropriate refrigerated transportation for meat and perishables and correct segregation of raw and cooked foods.
The New Delhi session marks the beginning of a wider NRAI-FSSAI engagement programme, with similar chapter-level sessions planned across the association’s network in the coming months. The initiative is intended to create more direct interaction between restaurant businesses and the food-safety regulator.
For India’s food-service and restaurant industry, the programme highlights the growing importance of preventive food-safety management, traceability and documented compliance. Stronger implementation of these practices can help restaurants improve operational consistency while reinforcing consumer confidence in food quality and safety.