In a significant move to enhance passenger experience, Indian Railways has established 611 state-of-the-art base kitchens as of December 7, 2024, dedicated to supplying high-quality, hygienic meals to onboard travelers. This initiative underscores the Railways’ commitment to elevating catering services across its extensive network.
Key Measures Implemented:
CCTV Surveillance: To ensure transparency and maintain stringent hygiene standards, Closed-Circuit Television (CCTV) cameras have been installed in all base kitchens, allowing for real-time monitoring of food preparation processes.
FSSAI Certification: Every catering unit is mandated to obtain certification from the Food Safety and Standards Authority of India (FSSAI), ensuring adherence to national food safety norms
Quality Control: The Railways have implemented rigorous quality control measures, including the use of branded raw materials, deployment of Food Safety Supervisors, and regular deep cleaning and pest control every 15 days in base kitchens and pantry cars.
Regular Inspections: Both scheduled and surprise inspections are conducted by Railway and IRCTC officials to ensure compliance with established standards. Third-party audits and customer satisfaction surveys further contribute to maintaining and improving service quality.
Technological Integration: The introduction of QR codes on food packets provides passengers with details such as the name of the kitchen and packaging date, enhancing transparency and trust
Railway Minister Ashwini Vaishnaw emphasized the organization’s dedication to passenger satisfaction, stating that prompt and appropriate actions, including fines and disciplinary measures, are taken in response to any catering-related complaints.
These comprehensive efforts reflect Indian Railways’ ongoing commitment to providing safe, hygienic, and quality food to its passengers, ensuring a pleasant dining experience during their journeys.
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