Getting food on train? Surprise checks on train meals & station food counters to get stricter; how IRCTC plans to catch vendors violating hygiene rules

Indian Railways is stepping up checks on food quality and hygiene across trains and railway stations following repeated passenger complaints. The Indian Railway Catering and Tourism Corporation (IRCTC) has signed a memorandum of understanding (MoU) with the Quality Council of India (QCI) to introduce independent, technology-enabled audits of catering facilities across the railway network. Under the agreement, QCI will deploy certified professionals to conduct unannounced inspections of food safety and hygiene. The initiative will use digital records, photographs and location-based evidence to improve transparency and help authorities take quicker action against catering vendors that violate prescribed standards, according to a statement issued by the Railway Ministry.

IRCTC-QCI partnership: How will surprise food audits work?

QCI will conduct unannounced quarterly and half-yearly inspection cycles to assess compliance with food safety and hygiene requirements. The audits will cover catering facilities at railway stations and food preparation and service operations aboard trains.

The Railway Ministry said the inspections would focus on compliance with statutory Food Safety and Standards Authority of India (FSSAI) regulations and applicable culinary standards.


Inspectors will use a mobile application to document their findings. Geo-tagging, time stamps and photographic evidence will be mandatory to help ensure that inspection records are transparent and verifiable.

Audit reports must be submitted within 24 hours. This is intended to help railway authorities identify shortcomings quickly, track corrective and preventive measures, and take appropriate action against vendors found violating the prescribed standards.

Why are Indian Railways introducing independent food inspections?

The decision follows repeated passenger complaints about food quality and unhygienic catering practices on trains and at railway stations. The ministry said independent inspections would strengthen monitoring and help ensure greater accountability among catering operators.

The digital audit system is also expected to reduce the risk of tampering with inspection data. By documenting violations through time-stamped photographs and location-based records, the initiative aims to make it easier to verify complaints and follow up on corrective action.

The ministry said independent checks would help protect passengers from poor onboard meal preparation and promote consistent hygiene standards at station-based catering facilities.

Where violations are established, the findings could support quicker corrective action and penalties against catering licensees, in accordance with applicable rules and procedures.

Indian Railways food complaints: Action taken against vendors

Indian Railways serves an average of around 58 crore meals annually. IRCTC has taken punitive action against catering vendors in response to complaints and violations relating to food quality and hygiene.

According to a recent Press Information Bureau (PIB) release, the measures taken over the past three years include fines totalling Rs 5.13 crore, 54 show-cause notices, termination of six contracts and the debarring of licensees for violations.

IRCTC has also made the list of debarred licensees available on its website.

Railway officials and IRCTC personnel, including Food Safety Officers, already conduct routine and surprise inspections to assess food quality, hygiene and compliance with applicable regulations.

These checks cover staff deployment, equipment maintenance, cleanliness and food safety practices, including the handling, storage and preparation of meals.

What other steps is IRCTC taking to improve food quality?

In a recent reply to a question in the Rajya Sabha, Railway Minister Ashwini Vaishnaw outlined several measures being taken by IRCTC to improve food quality and hygiene across its catering operations.

These include:

• Designated base kitchens: Meals are prepared at designated base kitchens, with modern facilities being developed at select locations.
• CCTV surveillance: Cameras have been installed in base kitchens to enable real-time monitoring of food preparation.
• Branded raw materials: IRCTC is identifying and using popular branded raw materials for meal preparation.
• Food Safety Supervisors: Supervisors are appointed at base kitchens to oversee food safety and hygiene practices.
• Onboard supervision: IRCTC supervisors are deployed on trains to monitor catering services.
• Deep cleaning and pest control: Base kitchens and pantry cars undergo periodic deep cleaning and pest-control activities.

The partnership with QCI adds an independent audit mechanism to these existing measures. Its effectiveness will depend on how consistently inspections are carried out, how quickly violations are addressed and how rigorously catering vendors are held accountable.


Inputs from TOI