Indian Railways fines caterers ₹5.13 crore over food safety violations, terminates six contracts

Indian Railways has imposed penalties totalling Rs 5.13 crore on caterers and terminated six contracts over food quality and hygiene violations during the last three years, the government informed the Parliament on Friday.

In a reply to a question, Union Minister for Railways, Information & Broadcasting and Electronics & Information Technology Ashwini Vaishnaw said in the Rajya Sabha that the punitive action also included issuance of 54 show-cause notices and debarment of several licensees found violating prescribed food safety and hygiene standards, according to the minister.

The action comes even as food-related complaints remain a tiny fraction of overall catering services provided by the national transporter.

Vaishnaw said Indian Railways serves about 58 crore meals annually on average and receives food quality-related complaints for only around 0.0008 per cent of the meals served.

"The list of debarred licensees is published on the IRCTC website," the minister said.

To strengthen food safety and improve passenger confidence, Indian Railways and the Indian Railway Catering and Tourism Corporation (IRCTC) have adopted a series of measures, including regular and surprise inspections by railway officials and Food Safety Officers.

The inspections cover food quality, hygiene, staff deployment, equipment maintenance and compliance with regulatory standards.

Railways has also expanded the use of designated base kitchens and commissioned modern kitchens at identified locations. CCTV cameras have been installed in base kitchens for real-time monitoring of food preparation activities, while Food Safety Supervisors have been deployed to oversee hygiene practices.

The minister said QR codes have been introduced on meal packets supplied on trains to enhance transparency and food safety. Passengers can scan the code to access details such as the date of packing, name of the licensee and FSSAI licence number.

Other initiatives include the use of branded raw materials, regular food sampling, periodic pest control and deep cleaning of pantry cars and kitchens, mandatory FSSAI certification, third-party audits and customer satisfaction surveys.

According to Vaishnaw, IRCTC also conducts regular training programmes for catering staff, focusing on customer service, communication skills, personal grooming and hygiene standards.

He said Indian Railways continues to take necessary steps to ensure passengers receive safe, hygienic and quality food during their journeys.

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