As India’s foodservice and hospitality sector continues to expand, businesses are dealing with tighter regulations, complex supply chains and high-pressure operations. In busy kitchens and large-scale foodservice environments, even small gaps in food, water and fire safety can create serious risks.

To address the gap between regulatory requirements and their implementation in daily operations, ELANPRO SAKSHAM has developed from an awareness forum into a multi-disciplinary platform focused on Safety, Sustainability and Compliance. The initiative brings together regulatory guidance, technical expertise and industry experience to help hospitality professionals build stronger safety practices into their everyday operations.

In collaboration with the Hospitality Consultant Forum (HCF), Elanpro has created a platform where regulators, technical experts and foodservice professionals can discuss practical challenges faced across the industry. The initiative has now reached six cities, with its recent editions held in Jaipur and Panaji, Goa. The Jaipur edition, held alongside Catercon India, focused on mass catering and large-scale public events. Temporary kitchens, high food volumes, extended holding periods and tight service timelines can create several risk points between food preparation and final service.

Pawan Agarwal, former CEO of the Food Safety Standards Authority of India and Founder & CEO of the Food Future Foundation, said, “In high-pressure catering environments, the real risk isn't deliberate non-compliance, it is inconsistency in execution. Licensing shouldn't just be viewed as a formal requirement, but as the foundation for daily quality and safety. The true shift happens when we move beyond enforcement to building robust workplace systems where competent people, strong leadership, and continuous verification ensure unsafe shortcuts are never normalised.”

The Goa edition focused on the wider HoReCa ecosystem, where food safety and compliance are closely linked with tourism standards, building infrastructure and continuous fire safety practices. Speaking at the seminar in Goa, Shweta S. Dessai, Director, Food and Drugs Administration (FDA) & Commissioner, Food Safety, Goa, highlighted the need for Food Business Operators (FBOs) to maintain the same level of hygiene and care in commercial food preparation as they would at home.

“In the hospitality sector, prioritising food safety is critical because food serves as a central pillar of the tourist experience. When visitors enjoy delicious cuisine prepared in full alignment with safety compliance, it creates a lasting, positive impression. Conversely, failing to adhere to food safety norms damages customer trust and directly undermines the broader reputation of Goa as a premier destination,” said Dessai.

The discussions across Jaipur and Goa highlighted a common point: safety cannot depend only on licences, certificates or periodic inspections. It needs to become part of everyday processes and workplace culture. Fire safety was another key area discussed during the Goa edition. While a statutory Fire No Objection Certificate (NOC) confirms compliance at a particular point, maintaining safety during daily operations requires regular checks and preparedness. Hospitality kitchens face risks linked to cooking oils and fat fryers, LPG leaks and poorly maintained exhaust systems.

The sessions also highlighted safeguards such as K-class wet chemical suppression systems, fusible links and gas leak detectors, along with the importance of staff training. Employees need to understand emergency procedures, evacuation routes and their individual responsibilities before an incident takes place.

Dr. Nitin V. Raiker, Director, Fire & Emergency Services, Goa, said, “Fire safety is not achieved merely by installing equipment or obtaining a certificate; it is achieved when management takes direct ownership, systems are actively maintained, and every single employee knows their exact role in an emergency. Electrical safety, clear escape routes, and functional alarm systems are not technical details; they are management responsibilities. A building that is compliant today must remain safe tomorrow through daily discipline, continuous training, and zero compromise on unsafe shortcuts.”

The participation of food and fire safety authorities in Goa also reflected the wider approach of ELANPRO SAKSHAM. While food safety and fire safety require different systems and expertise, both depend on preparedness, accountability and consistent execution. The Jaipur and Panaji editions also reflect the initiative’s expansion across different parts of the food and hospitality industry, from mass catering and large events to hotels, restaurants and other hospitality businesses. The larger objective is to make regulatory and technical knowledge more accessible to businesses that may not have extensive in-house expertise or resources.

Sanjay Jain, Director, Elanpro, said, “Ultimately, compliance is only as strong as its implementation. The real measure of a standard is not whether it is documented or certified, but whether it is consistently upheld when the kitchen is busy, the operation is under pressure and no one is there to inspect it.”

With its outreach continuing across cities and industry segments, ELANPRO SAKSHAM aims to take the conversation around Safety, Sustainability and Compliance to more businesses across India’s foodservice and hospitality ecosystem.