Industry, Regulators Join Hands to Raise Food Safety and Compliance Standards in Goa
~ Newly launched knowledge initiative to train Goa’s food service operators in international best practices.
Panaji, August 2026 — The recent spate of regulatory raids on food and beverage outlets in Goa have underlined the need for standardisation of kitchen operations, a leading hospitality industry stakeholder said, adding that Saksham, a newly launched knowledge initiative, will bring together regulators, hospitality professionals and industry experts to share practical insights and best practices relevant to the state’s evolving foodservice landscape.
Speaking at a recent media roundtable attended by Shweta S. Dessai, Director, Food and Drugs Administration and Commissioner, Food Safety, Goa, Shripad G. Gawas, Divisional Officer (North Zone), Fire and Emergency Services, Arvind Gopal, Consultant, Hospitality Consultants Forum (HCF), the knowledge partner for Elanpro Saksham, Savio Cruz, Global Enterprises, and Sanjay Jain, Director, Elanpro, said Goa’s hospitality businesses operate in demanding coastal conditions that require a stronger focus on commercial kitchen safety, energy efficiency, temperature control and sustainable cold-chain practices.
“Goa’s food service sector operates in a high-demand, high-humidity environment where compliance and operational efficiency cannot be secondary considerations. Recent regulatory actions show that standardising kitchen operations is essential. Saksham provides local operators with practical guidance, technical expertise and post-event audits to build resilient, compliant and sustainable businesses,” said Jain. Elanpro is a leading Indian commercial refrigeration company.
It may be recalled that a series of inspections conducted by the Goa Food and Drugs Administration uncovered hygiene and food safety violations at several food establishments, leading to regulatory action against erring operators. Food is one of Goa’s biggest tourism draws, with the state emerging as one of India’s leading gastronomic tourism destinations.
Elanpro Saksham will support participating businesses with a complimentary audit framework, post-event advisory support and redeemable benefits, focusing on operational safety, regulatory compliance and sustainable commercial kitchen practices.
Goa’s seasonal tourism cycle and coastal climate also create distinct operating challenges for hospitality businesses, from managing peak demand to maintaining food quality, equipment performance and energy efficiency.
“We will be participating in the Saksham Goa seminar where information will be shared and made available to stakeholders participating at the forum. The journey of food grains and edible food from farm to processing units to table includes various phases. Safety is critical, both at an organisational and individual level. Hence awareness is key,” said Shweta S. Dessai, Director, Food and Drugs Administration and Commissioner, Food Safety, Goa.
With food safety and fire preparedness receiving greater attention across Goa’s hospitality hubs including Anjuna, Candolim, Vagator, Mapusa and Calangute, Elanpro Saksham will bring together standalone restaurants, cafes, boutique hotel owners, executive chefs, hotel engineers, SMEs, regulators, fire safety professionals and industry experts to address practical challenges in commercial kitchen operations.
“Goa has a high footfall of tourists. The department has been trying to create a culture of awareness on fire safety. Safety norms need to be complied with and maintained so that occupants visiting food service establishments remain safe,” said Shripad G. Gawas, Divisional Officer (North Zone), Fire and Emergency Services.
Photo 1: (L-R)(L-R) Mr. Shripad G. Gawas, Divisional Officer (North Zone), Fire & Emergency Services, Mr. Sanjay Jain, Director of Elanpro, Ms. Shweta S. Dessai, Director, Food and Drugs Administration (FDA) & Commissioner of Food Safety, Goa and Mr. Arvind Gopal, Hospitality Consultant, HCF, at Elanpro’s Saksham Goa press briefing.
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