Speakers at a divisional level workshop on Mass Awareness for Safety Food issues stressed the need for hectic campaign to create awareness of safe food held at a city center in Khulna city.
“There is no alternative to eat safe food in the home and outside to ensure good health as well as a bright and healthy generation, they said. In association with Khulna Divisional Commissioner office, Bangladesh Safety Food Authority (BSFA) organized the workshop on Wednesday.
The objective of the workshop is to create public awareness on food safety issues and increase of awareness on food safety matters among the stakeholders.
Chaired by Acting Divisional Commissioner Md Shahidul Islam, Chairman of the BSFA and Additional Secretary of the Food Ministry Md Abdul Quyum Sarkar was present at the workshop as chief guest.
Additional Divisional Commissioner (General) Md Abdur Rashid, Deputy Inspector General of Police (DIGP) of Khulna Range Moinul Haque and Member (Public Health and Nutrition) of Bangladesh Safety Food Authority and Project Director of the capability building project Monjur Morshed Ahmed addressed the work shop as special guests.
Surayia Saidur Nahar, Safe Food Officer of the BSFA delivered the welcome speech. The chief guest said, food adulteration and food contamination are now burning issues in Bangladesh. We are seriously concerned with the food we take. Food is contaminated with pesticides at production level and also adulterated in course of processing, packaging, transporting and storage.
“We earned independence through the War of Liberation. Many of our patriotic freedom fighters sacrificed their lives for independence. We fought not only for political freedom but also ensuring a better life of the people. Now, we are facing the problem of food contamination and adulteration. We have to lunch a social movement for ensuring safe food for the people, he added.
Over 100 participants from different quarters attended the event including government officials, freedom fighters, teachers, journalists, food traders and restaurant owners. At the end of the workshop, the chief guest distributed publications on safe foods among the respective participants.