IRCTC has Started Conducting Food Inspections on long-Distance Trains and at Stations

Inspections of the quality and quantity of food and beverages served to passengers on long-distance trains and at railway station food stalls have been initiated by Indian Railways and IRCTC.

This year’s first inspection, which started on June 14, is in response to an order from the Railway Board to ensure the food sold on all long-distance trains meets standards and regulations.

According to insiders in the railway industry, there have been various complaints in the past two months regarding the cheap quality of food and vendors overcharging customers. In response, a senior railway official stated that a 15-day investigation has been initiated within long-distance trains.

Furthermore, starting from June 24, this initiative will be expanded to include stationary units at railway stations.

A team of 20 members has been assembled by Western Railway to conduct inspections on pantry cars and vendors within its fleet of over 60 trains. Notable trains such as Rajdhani, Vande Bharat, Shatabdi, and Tejas are included in this initiative.

A senior official from Western Railway has confirmed that during the intensive drive, the team inspects the quality and quantity of meals served to passengers, as well as the availability of railway and other required services provided by vendors in pantry cars and train-side vending.

Long-Distance Trains, Food Inspection, IRCTC

The catering services on 101 trains have been inspected, and corrective actions will be taken against the licensees who are not in compliance.

Additionally, the serving staff have been consulted on maintaining cleanliness, hygiene, equipment maintenance, and restrictions on selling unauthorized packaged drinking water and other items.

The officials also provided education to pantry staff on working safely on moving trains, particularly on fire risks and the necessary steps to take in case of an emergency.

To sum up, railway inspectors are monitoring six key areas of service deficiencies on trains and at railway stations, and creating a database. This includes verifying that menu cards are displayed on trains and that tea cups with a minimum capacity of 150 ml are provided.


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