Indian Railways has imposed penalties totalling ₹5.13 crore on catering contractors and terminated six contracts over food quality and hygiene violations in the past three years, the government disclosed in Parliament on Friday, 7 August. The punitive action was revealed in a Rajya Sabha reply by Union Minister Ashwini Vaishnaw, who holds charge of Railways, Information & Broadcasting, and Electronics & Information Technology.

Scale of Action Taken

Beyond the financial penalties and contract terminations, the crackdown included the issuance of 54 show-cause notices and the debarment of several licensees found in breach of prescribed food safety and hygiene standards. The list of debarred licensees, Vaishnaw noted, is publicly accessible on the IRCTC website, adding a layer of transparency to the enforcement process.

Notably, the action comes even as food-related complaints represent a negligible share of the railway's overall catering output. Indian Railways serves approximately 58 crore meals annually on average, and food quality complaints account for only around 0.0008 per cent of meals served, according to the minister.

Surveillance and Inspection Measures

To reinforce food safety standards, Indian Railways and the Indian Railway Catering and Tourism Corporation (IRCTC) have deployed a multi-pronged inspection regime. Regular and surprise checks by railway officials and Food Safety Officers cover food quality, hygiene, staff deployment, equipment maintenance, and regulatory compliance.

CCTV cameras have been installed in base kitchens for real-time monitoring of food preparation, while dedicated Food Safety Supervisors oversee hygiene practices on the ground. Railways has also expanded its network of designated base kitchens and commissioned modern kitchen facilities at identified locations.

Passenger-Facing Transparency Initiatives

A key consumer-facing reform is the introduction of QR codes on meal packets supplied aboard trains. Passengers can scan the code to access the date of packing, the name of the licensee, and the FSSAI licence number — a move aimed at boosting accountability at the point of consumption.

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

Staff Training and Compliance Framework

IRCTC also conducts regular training programmes for catering personnel, with modules covering customer service, communication skills, personal grooming, and hygiene standards. The minister stated that Railways continues to take all necessary steps to ensure passengers receive safe, hygienic, and quality food throughout their journeys.

With enforcement actions now on the public record and digital tools like QR codes expanding passenger oversight, the pressure on catering contractors to comply with safety norms is set to intensify further.