Indian Railways Strengthens Commitment To Quality Food With New Hygiene & Transparency Measures

In response to growing concerns about the quality of food served on trains, Union Minister of Railways, Information & Broadcasting, and Electronics & Information Technology, Ashwini Vaishnaw, reaffirmed Indian Railways' commitment to providing hygienic and high-quality food to passengers. Addressing complaints that frequently surface on social media, the Minister stated a series of measures being implemented to enhance catering services in the trains.

“It is the continuous endeavor of Indian Railways (IR) to provide good quality and hygienic food to passengers. Several measures have been taken in this regard,” Vaishnaw stated in a written reply in Lok Sabha on Wednesday.

Base Kitchen Modernization

According to Vaishnaw, modern base kitchens have been commissioned at identified locations, equipped with CCTV cameras for better monitoring of food preparation processes.

Branded Ingredients: Popular and branded raw materials such as cooking oil, rice, pulses, and dairy products are now mandatory in food production.

Food Safety Supervisors

Dedicated supervisors monitor safety and hygiene practices in base kitchens.

Onboard Supervision: Indian Railway Catering and Tourism Corporation (IRCTC) supervisors oversee catering services onboard trains.

Technology-Driven Transparency

To increase transparency, QR codes are introduced on food packets, allowing passengers to access details such as the name of the kitchen and packaging date. Additionally, kitchens and pantry cars undergo regular deep cleaning and pest control every 15 days, with mandatory Food Safety and Standards Authority of India (FSSAI) certification.

Inspections and Audits

Third-party audits and regular food sampling ensure compliance with food safety norms. Surprise inspections by railway and IRCTC officials, including food safety officers, are conducted to maintain standards. Customer satisfaction surveys further provide valuable feedback for improvement.

Diverse and Regional Menus

Indian Railways is also introducing rationalized menus, featuring regional cuisines, seasonal delicacies, and special options such as diabetic food, baby food, and millet-based products to cater to diverse passenger preferences.

Enhanced Staff Training

IRCTC conducts regular training sessions for catering staff, focusing on customer service, communication, hygiene, and personal grooming to ensure passengers receive courteous and efficient service.

Transparent Pricing

To address pricing concerns, catering items are sold at pre-notified tariffs. Passengers are informed about rates through SMS, emails, and menu displays. Regular and surprise inspections ensure adherence to tariff guidelines.