Railway Minister Ashwini Vaishnaw has made it mandatory for food menus and rates to be displayed in trains, ensuring passengers have access to detailed information about food prices. In a recent statement to Lok Sabha, Vaishnaw emphasized the importance of transparency in the catering services provided on trains. Passengers can now easily view menu items and their corresponding rates on the IRCTC website, printed menu cards are available with the waiters, and SMS alerts are sent to passengers with links to menus and tariffs, enhancing the overall dining experience on trains.
Enhancing Food Quality and Hygiene
In addition to mandating the display of menus and rates, Vaishnaw detailed various measures taken to improve food quality and hygiene standards on Indian trains. Meals are now sourced from designated base kitchens equipped with modern facilities that adhere to strict guidelines for food preparation. To ensure proper monitoring, CCTV cameras have been installed in these kitchens to oversee food preparation in real-time, ensuring that all meals meet safety standards.
The use of branded raw materials such as cooking oil, atta, rice, pulses, masala, paneer, and dairy products has been mandated to guarantee the safety and quality of the food served on trains. Food safety supervisors have been deployed at base kitchens to monitor cleanliness and proper handling practices, further ensuring the hygiene of the food prepared for passengers.
Innovative Solutions for Food Safety
To provide passengers with additional reassurance regarding the quality of their meals, on-board IRCTC supervisors now oversee catering services on trains. QR codes on food packets display essential details such as the kitchen name and packaging date, allowing passengers to verify the freshness of their meals. These measures showcase the Railways’ commitment to implementing innovative solutions to enhance food safety and transparency for passengers.
Ongoing Monitoring and Compliance
Vaishnaw highlighted the Railways’ proactive approach to monitoring food safety and hygiene through various initiatives. Regular deep cleaning and pest control measures are conducted at base kitchens and pantry cars to maintain high standards of cleanliness. The mandatory FSSAI certification for all catering units ensures compliance with food safety standards, providing passengers with peace of mind regarding the quality of food served on trains.
Additionally, regular food sampling and inspections by designated food safety officers help maintain the quality of meals served to passengers. Third-party audits are also conducted to assess hygiene and food quality in pantry cars and base kitchens, further ensuring compliance with established standards. Customer satisfaction surveys are conducted to gather feedback from passengers, allowing the Railways to continuously improve catering services based on passengers’ preferences and experiences.
In conclusion, Railway Minister Ashwini Vaishnaw’s initiatives to mandate the display of food menus and rates, enhance food quality and hygiene standards, and implement innovative solutions for food safety demonstrate the Railways’ commitment to providing passengers with a safe and enjoyable dining experience while traveling by train. With a focus on transparency, compliance, and customer satisfaction, these measures aim to elevate the overall quality of catering services on Indian trains, ensuring that passengers can dine with confidence during their journeys.
