Food Manifest 
Key Update Erode District Collector S. Kandasamy has directed Food Safety Department officials to conduct regular inspections of hotels and bakeries to ensure the quality of food served to the public. He issued the directive while chairing a district-level food safety consultative meeting at the Erode Collectorate on Thursday (January 29, 2026). The Food Safety
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Key Development Jharkhand’s capital, Ranchi, enjoys its favourite street food corners, but these spots carry a hidden health cost. Inspections at Kutchery Chowk, Lalpur and Albert Ekka Chowk uncovered routine violations of FSSAI hygiene rules. Vendors cooked with bare hands, handled money and utensils simultaneously, and operated beside garbage piles, stagnant water and overflowing drains—conditions
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Key Update The State Cooking Workers’ Union in Kasaragod reported that several auditoriums in the district operate without valid food safety and health certificates, as well as catering licenses. The union urged the Health and Food Safety Department to take strict action against these widespread violations to protect public health. They also pointed out that
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Top Highlights Ernakulam District Collector G Priyanka emphasised the importance of training school students to read warning food labels on food packets during a special meeting of the district food safety advisory committee on Wednesday. She highlighted that this initiative will empower students to make healthier food choices. To further promote awareness, the collector urged
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Key Update On Friday, September 20, Varanasi took a significant step toward becoming a world-class tourist destination by training 229 street food vendors on food safety and hygiene. The Circuit House auditorium hosted the session, led by U.S. Dhyani, Executive Director of the Food Safety and Standards Authority of India (FSSAI), New Delhi. Vendors Receive
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Report The Dibrugarh Municipal Corporation (DMC) in Assam conducted a food safety training programme for 60 street vendors at its conference hall. Organisers split the participants into two batches of 30 each. The sessions focused on safe food handling, personal hygiene, and basic sanitation to raise food safety standards in the informal food sector. FSSAI
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