Executive Summary:
This document is the Minister of Railways' response to Lok Sabha Unstarred Question No. 1637, answered on July 30, 2025. It addresses actions taken against railway catering contractors violating health standards, complaints against catering services, the Kadavanthra catering unit incident, potential empanelment of community-run initiatives, and guidelines to improve food quality and hygiene on railways. The Indian Railway Catering Tourism Corporation Limited (IRCTC) manages catering services and enforces quality control.
Key Points / Main Content:
* **Contractor Review and Penalties:**
* IRCTC regularly reviews catering contractor performance and takes corrective action as needed, based on transparent tender processes.
* The Kadavanthra base kitchen in Kochi was penalized Rs. 1,00,000 and closed after inspection due to unhygienic conditions.
* **Measures to Improve Food Quality and Hygiene:**
* Supply of meals from designated Base Kitchens.
* Commissioning of modern Base Kitchens at identified locations.
* Installation of CCTV cameras in Base Kitchens for monitoring.
* Use of popular and branded raw materials.
* Deployment of Food Safety Supervisors at Base Kitchens and onboard IRCTC supervisors.
* Introduction of QR codes on food packets for transparency.
* Regular deep cleaning and pest control in Base Kitchens and Pantry Cars.
* Mandatory Food Safety and Standards Authority of India (FSSAI) certification.
* Regular food sampling as part of inspection and monitoring.
* Third-party audits of Pantry Cars and Base Kitchens.
* Customer satisfaction surveys.
* Regular and surprise inspections by Railway/IRCTC officials, including Food Safety Officers.
* **Training and Community Initiatives:**
* Regular training for catering staff focusing on customer service, hygiene, and service standards.
* Pilot testing with Kudumbashree Samrudhi.
Impact Analysis:
* **IRCTC:**
* *Impact:* Responsible for ongoing performance review of catering contractors, awarding licenses, and implementing measures to improve food quality and hygiene.
* *Action Required:* Continue regular inspections, audits, and training programs. Enforce penalties for non-compliance.
* **Catering Contractors:**
* *Impact:* Subject to performance reviews, potential penalties for violations, and requirements to adhere to strict hygiene and quality standards.
* *Action Required:* Comply with IRCTC guidelines, maintain hygiene standards, ensure FSSAI certification, and participate in training programs.
* **Railway Passengers:**
* *Impact:* Intended beneficiaries of improved food quality, hygiene, and safety on trains.
* *Action Required:* Utilize QR codes to access food information and participate in customer satisfaction surveys to provide feedback.
* **Food Safety Officers:**
* *Impact:* Responsible for ensuring compliance with Food Safety Norms and certification of catering units.
* *Action Required:* Conduct regular food sampling, inspections, and audits to maintain food quality on trains.
Key Entities Referenced
Indian Railways Catering and Tourism Corporation IRCTC: A public sector undertaking responsible for catering and tourism services on Indian Railways.
Southern Railway: One of the 18 zones of Indian Railways.
Kadavanthra, Kochi, Kerala: A location within the city of Kochi, Kerala, where a catering unit was found serving unhygienic food.
Kudumbashree Samrudhi: A community-run initiative and network of Kochi Municipal Corporation considered for supplying food on trains.
Ashwini Vaishnaw: The Minister of Railways, Information Broadcasting and Electronics Information Technology.
Food Safety and Standards Authority of India FSSAI: An authority responsible for ensuring the safety and standards of food in India.
Base Kitchens: Designated kitchens from which meals are supplied.
Pantry Cars: Railway cars equipped for preparing and serving meals.
GOVERNMENT OF INDIA
MINISTRY OF RAILWAYS
LOK SABHA
UNSTARRED QUESTION No. 1637
TO BE ANSWERED ON 30.07.2025
ACTION AGAINST RAILWAY CATERING CONTRACTORS
1637. SHRI HIBI EDEN:
Will the Minister of RAILWAYS be pleased to state:
(a) whether Indian Railways Catering and Tourism Corporation (IRCTC)
has reviewed contracts of catering firms who have been found violating
health standards especially in zones like Southern Railway, if so, the
details thereof and if not, the reasons therefor;
(b) whether the Government has details of firms providing catering
services in trains and the number of complaints received against these
firms during the last five years, zone-wise;
(c) whether the catering unit at Kadavanthra in Kochi who has been
found serving unhygienic and stale food to railway passengers, has been
blacklisted/penalised by the authorities, if so, the details thereof and if
not, the reasons therefor;
(d) whether the Government proposes to consider empaneling
community-run initiatives like Kudumbashree’s Samrudhi network of
Kochi Municipal Corporation to supply food on trains, if so, the details
thereof and if not, the reasons therefor; and
(e) whether any guidelines have been issued recently to improve the
quality, hygiene and safety of food on Railways, if so, the details thereof
and if not, the reasons therefor ?
ANSWER
MINISTER OF RAILWAYS, INFORMATION & BROADCASTING AND
ELECTRONICS & INFORMATION TECHNOLOGY
(SHRI ASHWINI VAISHNAW)
(a) to (e): Indian Railway Catering & Tourism Corporation Limited (IRCTC)
regularly floats tenders to select licensees for provision of onboard
catering services in trains, as mandated under the extant policy. These
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licenses are awarded through a transparent process, as per the terms
and conditions stipulated in the tender documents. Performance review
of catering contractors is an ongoing process, which is done by IRCTC
from time to time. Corrective action is accordingly taken in accordance
with the terms and conditions of the contract.
The base kitchen at Kochi was inspected by a committee of three
officers from Railways and IRCTC, following which a penalty of
Rs.1,00,000/- was imposed and the base kitchen has been closed.
The following measures have been taken to improve quality, hygiene, and
food safety:
● Supply of meals from designated Base Kitchens.
● Commissioning of modern Base Kitchens at identified locations.
● Installation of CCTV Cameras in Base Kitchens for better monitoring
of food preparation.
● Shortlisting and use of popular and branded raw materials, like
cooking oil, atta, rice, pulses, masala items, paneer, dairy products
etc. for food production.
● Deployment of Food Safety Supervisors at Base Kitchens to monitor
food safety and hygienic practices.
● Deployment of on-board IRCTC supervisors on trains.
● Introduction of QR codes on food packets, enabling display of details
like name of kitchen, date of packaging etc.
● Regular deep cleaning and periodical pest control in Base Kitchens
and Pantry Cars.
● In order to ensure compliance with Food Safety Norms, Food Safety
and Standards Authority of India (FSSAI) certification from designated
Food Safety Officers of each catering unit has been made mandatory.
● Regular food sampling as a part of the inspection and monitoring
mechanism to ensure quality of food on trains.
● Third Party Audit is done to examine hygiene and quality of food in
Pantry Cars and Base Kitchens. Customer satisfaction survey is also
conducted.
● Regular and surprise inspections by Railway/ IRCTC officials,
including Food Safety Officers.
…3/--3-
● Regular training is conducted by IRCTC to enhance the skills of
catering staff, focusing on customer service areas i.e.,
communication, courteous behaviour, service standards, personal
grooming, and hygiene.
● Pilot testing with Kudumbashree Samrudhi has also been carried out.
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