Mysore

Developing street food zones akin to Singapore model is my vision: MCC Commissioner

 Mysuru City Corporation Commissioner Dr C G Betsurmath said during a recent visit to Singapore, he was quite amazed at the way street food zones have been established there.

 Impressed by the systematically established street food zones in Singapore having special focus on cleanliness, quality and safety of food served on the roadside, Mysuru City Corporation (MCC) Commissioner Dr C G Betsurmath said on Thursday that his vision was to develop street food zones in the city in line with those in Singapore.

Dr Betsurmath, though failed to deliver his promise of two street food zones in Ballal Circle and Bannimantapa in December 2015, groundbreaking ceremony for which was done on October 2, 2015, was, however, visibly excited over the Singapore street food model and expressed enthusiasm over its implementation in the city.

“I had recently been to Singapore to attend a meeting on sustainable cities. I was quite amazed at the way street food zones have been established there. Besides hygienic food, the roadside shops have all the basis facilities such as wash basin, toilet, chairs and makeshift tents. I now have a vision to implement the same model in Mysuru,” the Commissioner said after inaugurating a workshop ‘Ensuring Safe Street Food in India’s Cleanest City’ organised for the street food vendors by the CSIR-CFTRI in association with MCC.  

The aim of the workshop was to educate street food vendors about the best hygienic practice and toshed light on issues such as the common problems faced by street vendors, maintenance of hygiene in and around the vending spots, empowering street vendors with basic knowledge about food safety. A series of technical talks were delivered by the subject experts. Basic kits comprising apron, gloves, caps, sanitisers along with relevant information booklet were also distributed among 100 participants.
 
“There is no doubt that street food is tasty and affordable, but food safety has always been a major cause of concern. This is because not all the street vendors are aware of hygienic practices and the few who are aware, cannot implement it owing to lack of facilities. A meeting was also held in this regard with World Health Organisation and the Food Safety and Standards Authority of India officials and we are in process of making guidelines for street vendors,”  – Dr C G Betsurmath, Commissioner, MCC

Director, CSIR-CFTRI, Prof Ram Rajasekharan advised the participants to adopt hygienic practice and be the ambassadors of cleanliness. “A consumer visits your shop placing all his trust on you. It becomes your responsibility to provide the consumer with quality and safe food,” he told the participants.

Prior to organising the workshop, a study was undertaken by the AcSIR doctoral students of CSIR-CFTRI to assess the hygiene and overall status of street food vendors in the city. Inputs from around 200 street food vendors along with consumers were gathered using a questionnaire.

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