Aims & Objectives

Primary aims and objectives of FSCAI:

1.       To acquire, foster, nurture, voluntary interchange and dissemination of industry specific data, information, experience, ideas and knowledge about methods, processes, and techniques relating to the profession of food service among the members.

2.       To strive towards uplifting the overall technical and operational standards of the food business sector, through proper and effective counseling, advice, guidance and consulting to the food business operators, and to the food business equipment manufacturers and traders.

3.       To emerge as a certification agency for food business equipment.

4.       To act as a catalyst in knowledge exchange programs globally in the field of food service.

5.       To maintain financial health of the Association.

6.       To promote ethical practices by the food service industry. 

Secondary aims and objectives:

1.       To foster a spirit of food safety among all citizens of India.

2.       To enhance the professional interests of its members, and to recognize their accomplishments.

3.       To work closely with the Government and other organizations, to enable the Indian food service industry to reach global pre-eminence with better regulatory framework.

4.       To emerge as the centre of eminence for promotion of best practices and standards relating to food safety, work place safety, hygiene and sanitation, safe and energy conserving equipment, organic solid waste management and related fields in India.

5.       To promote industry awareness of the services provided by the members and to encourage the industry to use member services.

6.       To encourage, assist and educate the members of the association and other associated key stake holders through lectures, demonstrations, training programs, webinars, conferences, seminars, newsletter, publications, and by any other ways.

7.       To strive towards members of the association being properly represented and recognized in industry specific trade fairs and exhibitions.

8.       To ensure future supply of consultants, through help to educational institutions in developing suitable curriculum, study materials, teaching and training modules and their effective implementation.  Also maintain relationship with institutes of higher learning.

9.       To channelize informed discussions and debates towards review of existing legislations and regulations at the state and central government levels to enable a positive bearing on the food service industry.

10.   To establish and maintain a research and reference library, virtual or physical, and furnish the same with books, magazines, policies, standards, codes, laws, bare acts and other relevant publications, and make them accessible to members for reference and study. 

11.   To encourage food business operators towards statutory compliances and adherence to industry standards.

12.   To establish regional chapters within India and affiliate chapters in the Indian sub continent region and to co ordinate their activities through the association.

13.   To establish contact and maintain cordial relations with other national and international professional bodies having similar or allied objectives.

14.   To establish and maintain a dedicated website and make it accessible to members and visitors.

15.   To publish a code of conduct, ethics and standards of professional conduct to the members and encourage its adherence.

16.   To take any action conducive to the accomplishment of the objectives.