Aim: This purpose of this research was to spread awareness on how to prepare safe, hygienic and nutritious food at the household level and to check the prevalence of adulteration. 

Methods: The awareness program was conducted in Bhayander and Bhiwandi area among women of lower economic area. The participants were educated using PowerPoint presentation in Hindi based on nine sections namely, purchasing of food, storing food, preparing and cooking food, serving food, eating healthy food, packaging food, managing leftover food, maintaining hygiene and sanitation and managing waste along with live demonstration of adulteration tests. Pre-test and post-test were conducted for the awareness program in order to gauge the knowledge of participants. Comparative analysis of the observations was done using t-test to check the effectiveness of the training. Apart from this Samples of Sugar, Tea, Pepper, Chili Powder, Cumin Seeds, Mustard Seeds, Powdered Spices, Ragi were collected from Bhayander area to check the prevalence of adulteration in that area. 

Result and Conclusion: It was observed that there was a significant increase in knowledge after the training session in Bhayander area. More than half of participants were not aware of fortified food products and storage methods for meat, poultry and fish and leftover food. Participants were also not aware that margarine and vanaspati ghee should not be preferred. Knowledge of First-in, First-out was and handling of leftover food was also rare. Adulteration was found in Pepper and Ragi.