Elanpro Saksham Comes to Goa to Strengthen Safety, Sustainability and Compliance in Hospitality

Pre-event media roundtable on 12 August 2026 precedes the main industry platform on 14 August 2026, featuring state regulators and industry leaders.

Goa Khabar: Goa’s hospitality industry is entering a new phase of growth, with greater emphasis on food safety, fire preparedness, energy efficiency and responsible operations. Against this backdrop, Elanpro, India’s leading commercial refrigeration company, in association with the Hospitality Consultants Forum (HCF) and facilitated by its exclusive distributor, Global enterprises, is bringing its multi-city knowledge and action platform, Elanpro Saksham, to Goa for the first time on 14 August 2026. The initiative will bring together regulators, hospitality professionals and industry experts to share practical insights and best practices relevant to the state’s evolving foodservice landscape. 

With food safety and fire preparedness receiving greater attending across Goa’s hospitality hubs such as Anjuna, Candolim, Vagator, Mapusa and Calangute, the need for consistent operational practices has become increasingly important for restaurants, hotels and commercial kitchens. Elanpro Saksham will address these requirements from a practical industry perspective, covering fire safety, food hygiene, cold-chain management, energy efficiency and sustainable kitchen infrastructure.

Elanpro Saksham will bring together standalone restaurant operators, boutique hotel owners, executive chefs, hotel engineers and small and medium-sized F&B enterprises to discuss the operational realities of running foodservice businesses in Goa’s high-tourism, coastal environment. 

Regulators and Industry Voices at the Table

Designed to target pressing regional concerns, ‘Elanpro Saksham’ will bring together perspectives from government, food safety, culinary operations and commercial kitchen technology. Spokespersons addressing the briefing included:

• Mr. Shripad G. Gawas, Divisional officer (North Zone)Fire & Emergency Services, Goa: Highlighting fire safety protocols, electrical load management, structural fire clearances, and life safety guidelines for commercial kitchens, shacks, and nightlife venues.
• Ms. Shweta S. Dessai, Director, Food and Drugs Administration (FDA) & Commissioner, Food Safety, Goa: Focusing on strengthening Goa’s food safety ecosystem, regulatory audit readiness, hygiene standard operating procedures, and recent enforcement measures across Goa’s commercial kitchens.
  
• Mr. Sanjay Jain, Director, Elanpro: Outlining commercial kitchen energy efficiency, smart temperature controls, and sustainable cold chain practices engineered to perform under tropical coastal conditions.
  
• Arvind Gopal, Hospitality consultant, HCF: Discussing kitchen workflow compliance, maintaining hygiene standards during peak tourist demand, and bridging gaps between culinary operations and regulatory enforcement in the F&B sector.

Taking the Conversation Beyond the Seminar

Elanpro Saksham is designed to extend beyond a one-day exchange of ideas. Participating businesses will have access to a post-event advisory layer, including a complimentary audit framework and redeemable benefits, helping them assess their existing practices and identify areas for improvement.

The core platform focuses on three key execution pillars:

• Operational Safety: Commercial kitchen safety, gas and electrical systems, emergency preparedness and cold-chain monitoring.
• Compliance & Audit Readiness: Understanding FSSAI and state-level requirements, strengthening documentation and SOPs, and building greater preparedness for inspections and audits.
• Sustainable Infrastructure: Smart energy management, eco-friendly refrigeration systems, water management, and reduced waste output in commercial kitchens.

A Timely Conversation for Goa’s Hospitality Industry

Goa’s seasonal tourism cycle and coastal climate create distinct operating considerations for hospitality businesses, from managing peak demand to maintaining food quality, equipment performance and energy efficiency.

“Goa’s food service sector operates in a high-demand, high-humidity environment where compliance and operational efficiency cannot be secondary considerations,” said Mr. Sanjay Jain, Director of Elanpro. 

“Recent regulatory actions show that standardising kitchen operations is essential. Saksham provides local operators with practical guide, technical expertise, and post-event audits to build resilient, compliant, and sustainable businesses,” added Mr. Jain. 

Ms. Shweta S. Dessai, Director, Food and Drugs Administration (FDA) & Commissioner, Food Safety, Goa ,“The journey of food grains and edible food from farm to processing units to table includes various phases. Safety is critical, both at an organisational and on an individual level. Hence awareness is key. We are participating in the Saksham Goa seminar where information will be shared and made available to stakeholders participating at the forum.”

Mr. Shripad G. Gawas, Divisional officer (North Zone)Fire & Emergency Services, 

“Goa has a high football of tourists. The department has been trying to create a culture of awareness on fire safety. Safety norms needs to be complied with and  maintained so that occupants visiting food service are safe,”

Arvind Gopal, Hospitality consultant, HCF, Arvind: 

“Safety, Sustainability and Compliance is at the core of the food service industry. We at Hospitality Consultants Forum partnered with Elanpro because we too believed that awareness is a firm step towards making a positive change. Industry needs to work along with the government on these three core issues on a proactive level rather than a reactive one,”

Savio Cruz, Global Enterprises, exclusive distributor for Elanpro in Goa has been key in putting the event together.