Indian Railways has imposed penalties amounting to ₹5.13 crore, issued 54 show-cause notices, terminated six catering contracts and debarred defaulting licensees for violations related to food quality and hygiene over the last three years, the government informed Parliament on Friday.
According to a written reply to a question in the Rajya Sabha by Union Railway Minister Ashwini Vaishnaw, Indian Railways serves an average of 58 crore meals annually, while food quality-related complaints account for only about 0.0008% of the total meals served. Based on complaints received during the past three years, the Indian Railway Catering and Tourism Corporation (IRCTC) has taken penal action against erring licensees. The list of debarred licensees has been published on the IRCTC website, statement said.
To ensure food quality, hygiene, safety and regulatory compliance, Railway and IRCTC officials, including Food Safety Officers, conduct regular as well as surprise inspections. These inspections cover food safety standards, staff deployment, equipment maintenance, cleanliness and adherence to prescribed operating procedures, while promoting best practices in food preparation, storage and handling.
The Railways said it has undertaken several measures to improve the quality, hygiene and safety of food served to passengers. These include supplying meals exclusively from designated base kitchens, commissioning modern base kitchens at identified locations, installing CCTV cameras for real-time monitoring of food preparation, and using shortlisted branded raw materials.
Additional measures include deploying Food Safety Supervisors at base kitchens and IRCTC supervisors onboard trains, introducing QR codes on meal packets to provide passengers with details such as the packing date, licensee name and FSSAI licence number, and carrying out regular deep cleaning and pest control in base kitchens and pantry cars.
The Railways has also mandated Food Safety and Standards Authority of India (FSSAI) certification for catering units, conducts regular food sampling to monitor quality, and organises periodic training programmes for catering staff covering customer service, communication, personal grooming and hygiene. Third-party audits of pantry cars and base kitchens, along with customer satisfaction surveys, are also conducted as part of the quality assurance mechanism.
