10,000 Mumbai Street Food Vendors Get Training Under Safety Training Program

The Food Safety and Standards Authority of India (FSSAI), in collaboration with the Brihanmumbai Municipal Corporation (BMC), has launched a transformative food safety training program to empower street food vendors across Mumbai. As part of the national Eat Right India movement, this initiative aims to elevate hygiene standards and ensure safe, high-quality street food experiences in the city.

Between January and June 2025, over 12 training sessions were conducted, reaching approximately 2,000 street food vendors in Greater Mumbai. These sessions took place in major street food hubs, including Andheri, Borivali, Chandanwadi, Kandivali, Byculla, Girgaon Chowpatty, Khar, and Chembur, fostering widespread adoption of food safety best practices.

This effort aligns with a strategic Memorandum of Understanding (MoU) between FSSAI and BMC, reinforcing their joint commitment to enhancing food safety at the grassroots level.

Statewide, over 5,700 vendors have been trained across Maharashtra, including key districts such as Nagpur, Buldhana, and Thane, demonstrating the initiative’s broad and growing impact.

The training modules focus on critical areas, including personal hygiene, safe food handling, storage protocols to prevent contamination, and proper waste disposal. Tailored to meet national food safety standards while addressing the practical challenges of street vending, these sessions equip vendors with actionable knowledge to improve their operations and strengthen consumer trust.

Officials from FSSAI and BMC have reported enthusiastic participation and positive feedback from vendors. Many vendors have noted improvements in daily operations and increased customer confidence as direct benefits of the training.

Looking ahead, the program aims to train over 10,000 street food vendors in Mumbai, with ongoing sessions planned to ensure comprehensive coverage. This initiative reinforces Mumbai’s position as a model city for hygienic street food, reduces public health risks, strengthens grassroots implementation of FSSAI’s national mandate, and supports the economic sustainability of vendors.