Delhi HC Rejects Plea Against BCCI Team Named 'Team India', Terms it a Sheer Waste of Time  ||  Bombay HC: No Absolute Right for Citizens to Access Public Offices  ||  Delhi HC: Suit Withdrawal After Compromise Doesn’t Result in Executable Decree  ||  Delhi HC: ITSC Abolition Doesn’t Void Settlement Pleas Filed Between Feb 1–Mar 31, 2021  ||  Rajasthan HC: State Must Set Up Trauma Centre, Art Institute; Temple Board Can Only Assist  ||  Kerala HC: LIC Cancer Cover Starts From First Diagnosis After Waiting Period, Not Expert Opinion  ||  Kerala HC: Spouse’s Ill Treatment of Children is Cruelty under Section 10(1) Divorce Act  ||  Supreme Court Acquits Chennai Man Sentenced to Death in Child Rape-Murder Case  ||  SC: Only Disclosure Leading to Weapon Recovery Admissible under Section 27 Evidence Act  ||  Supreme Court Orders Strict Enforcement on Helmets, Lane Discipline & Headlight Use    

Ensuring Hygienic and Quality Food in Indian Railways- (Press Information Bureau) (27 Dec 2018)

MANU/PIBU/1720/2018

Civil

To maintain hygiene and quality, only potable drinking water is used for cooking of food on Indian Railways. Further, in its endeavour to provide hygienic and quality food to the passengers, Indian Railways have taken several measures as under:

I. Upgradation of Base Kitchens/Kitchen Units: To upgrade quality of food preparation, IRCTC is setting up new kitchens and upgrading existing ones. To ensure centralized monitoring of the kitchen activities, CCTVs have been installed in Base Kitchens/Kitchen Units. Sharing of live streaming of the Base Kitchens through website of IRCTC has been made operational.

II. To ensure compliance of Food Safety Norms, Food Safety and Standards Authority of India (FSSAI) certification from Designated Food Safety Officers of each catering unit is mandatory. Food Safety Supervisors have been deployed at Kitchen Units to monitor food safety and hygienic practices. Food samples collected by Food Safety Officers/Supervisors are sent to the nominated accredited Laboratories under Food Safety & Standard Act for analysis and testing. Penalties are imposed in cases of detection of unsatisfactory food samples and prosecutions are carried out as per provisions of Food Safety & Standard Rule -2011.

III. Examination of quality of food, hygiene and cleanliness in Pantry Cars and Kitchen Units is done through Third Party Audit. Customer satisfaction survey is also conducted through Third Party Agencies.

IV. Regular and surprise inspections are conducted by railway officials including Food Safety Officers. Detailed instructions/guidelines have been issued to the Zonal Railways for conducting inspections.

V. Monitoring and supervision of catering service is done through operation of centralized Catering Service Monitoring Cell (CSMC) toll free number 1800-111-321, Operation of All India Helpline No. 138, Twitter handle, CPGRAMS, E-Mail and SMS based complaints redressal.

With the objective to provide quality and hygienic food to passengers, a new Catering Policy 2017 has been notified wherein unbundling of catering services on trains by IRCTC has been envisaged. In compliance thereof IRCTC has already taken over management of 377 mobile units (pairs of trains with pantry Cars) and 262 static units/Kitchen Units. IRCTC has already upgraded 30 Base Kitchens/ Kitchen Units. IRCTC is closely monitoring the quality of food preparation through various modalities, e.g. CCTV, Food safety supervisors, IRCTC supervisor, food sampling in NABL accredited labs, Third Party Audit.

Changes in policy are made after taking the felt needs into account. The provisions of Catering Policy 2017 are under implementation by IRCTC and Zonal Railways.

Tags : FOOD   QUALITY   INDIAN RAILWAYS  

Share :        

Disclaimer | Copyright 2025 - All Rights Reserved