The Hotel and Restaurant Association (Western India) (HRAWI) conducted the Food Safety and Standards Authority of India’s (FSSAI) Food Safety Supervisor Training in Advance Catering (FoSTaC) programme at Triose Boutique Hotel, Lonavala, on October 14, 2026, training 46 hospitality professionals. With this programme, the total number of professionals trained and certified by HRAWI through FoSTaC and FSSAI’s Management Training Programme has reached 4,154.
“Today’s guests are more conscious than ever about what goes into their food and how it is prepared. For the hospitality industry, food safety is no longer just a compliance requirement; it is a promise we make to every guest,” said Nirav Gandhi, president, HRAWI.
He added that the association’s training initiatives aim to build a skilled workforce capable of implementing food safety standards across kitchens in Western India. Gandhi also acknowledged the support of FSSAI, Dr V. Pasupathy, Triose Boutique Hotel and hospitality stakeholders in Lonavala in conducting the programme.
The training was conducted by Dr V. Pasupathy, trainer at Parikshan FSS Pvt. Ltd. The sessions covered food handling, hygiene, sanitation and waste management, along with practical guidance on strengthening food safety measures and implementing industry best practices.
The programme was inaugurated by Pasupathy, along with Manoj Singh, operations manager, Triose Boutique Hotel, Lonavala; Nisheet Srivastava, food and beverage director, Fariyas, Lonavala; and Chef Anirudha Shinde, executive chef, Regent SGS Greenotel, Lonavala.
HRAWI’s FoSTaC initiative aims to promote a culture of food safety across the hospitality sector by equipping professionals with the knowledge and skills required to maintain food safety standards in their daily operations.