While on a long journey, a common question in every train traveller’s mind arises is that whether the food is hygienic and is the kitchen clean? Here is the list of measures taken by the Indian railways to provide hygienic and quality food to the passengers.
Only filtered drinking water is used for cooking of food - 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
- 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
- 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
- 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
- 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
Source: http://www.pib.nic.in/Pressreleaseshare.aspx?PRID=1557492