The 8th World Food Safety Day 2026 was observed in Dimapur on Monday with a strong call for collective responsibility and stricter food safety practices to protect public health and strengthen consumer confidence.
Speaking on the occasion, Secretary, Health & Family Welfare, S Tainiu on Monday underscored the critical importance of food safety in safeguarding lives and preventing food-borne illnesses. She said World Food Safety Day serves as a reminder that ensuring safe food is a shared responsibility involving governments, food business operators, hospitality establishments and consumers alike.
Stressing that food is essential not only for survival but also for overall well-being, Tainiu warned that unsafe and contaminated food can lead to severe health consequences, including food-borne diseases, hospitalisation and even death.
Citing global estimates, she pointed out that millions of people fall ill every year due to contaminated food, with children under five years of age being among the most vulnerable. She noted that food safety extends beyond health concerns and has significant social and economic implications, placing heavy burdens on families, healthcare systems, communities and businesses.
The Secretary emphasized that food business operators, hotel owners and food handlers play a pivotal role in maintaining food safety standards. She called for strict adherence to hygiene and sanitation practices, proper food storage, safe sourcing of raw materials, regular staff training and full compliance with food safety regulations.
Highlighting the growing concern of food allergies, Tainiu urged hospitality establishments to clearly identify allergen-containing foods and ensure that staff are adequately trained to assist customers with dietary restrictions and allergy-related concerns.
She also stressed the importance of having effective emergency response systems to handle food complaints, suspected food poisoning incidents and product recalls in a timely manner.
She urged all stakeholders, including government agencies, food business operators, hoteliers, and consumers, to work together in promoting a culture of food safety. She stated that ensuring safe food is a shared responsibility and that commitment to food safety contributes to better public health outcomes, consumer confidence, and the sustainable growth of the hospitality and food service sectors. She encouraged participants to become advocates of food safety and to apply safe food practices in their homes, workplaces.
Delivering a presentation on the theme of the day, Dr John Kemp, State Programme Officer, Food Safety (DHFW), highlighted the importance of a coordinated approach to food safety across the entire food chain.
He stated that food safety is a collective responsibility involving producers, transporters, retailers, regulators, food handlers and consumers. He emphasized that scientific evidence and data-driven approaches are crucial in identifying food safety risks and formulating effective solutions to reduce food-borne diseases.
Dr Kemp advocated for strengthening food safety surveillance systems, improving traceability mechanisms within food supply chains, promoting science-based decision-making and increasing public awareness on safe food practices.
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He urged all stakeholders to work together in adopting safe food practices and building a healthier society.
In his address, Vikie Nagi, Secretary (Finance), Nagaland Hotel & Restaurant Association, described food safety as the invisible backbone of the tourism and hospitality industry. He noted that hotels and restaurants serve millions of meals and therefore bear a significant responsibility in protecting public health.
Referring to the World Food Safety Day message, he said food safety is everyone’s business and requires active participation from every segment of the food chain, including producers, processors, transporters, retailers, food service providers and consumers.
He further assured the Association’s continued cooperation with the Department of Health & Family Welfare in promoting food safety awareness and strengthening public health initiatives across the state.
A major highlight of the programme was a hands-on training session conducted for hoteliers and other stakeholders. Food technicians provided practical demonstrations on hand hygiene, food adulteration and contamination prevention.
Speaking on the theme “Safe Food Begins with Clean Hands,” resource persons emphasized that proper handwashing and safe food-handling practices remain among the most effective measures in preventing food-borne illnesses and ensuring consumer safety.
The observance concluded with renewed commitments from stakeholders to strengthen food safety standards, enhance awareness and work collectively towards ensuring safe, nutritious and quality food for all.
The programme was chaired by PelerienoKehie, Designated Officer, Dimapur Zone, while the invocation was offered by Zuthungbemo K. Ngullie, Food Technician. The vote of thanks was proposed by KhrukutoluVeswuh, Deputy Director (Food Analyst), State Public Health Laboratory, Nagaland.
