IRCTC & QCI Join Hands to Boost Train Catering Hygiene
In a major move to ensure high-quality meals for passengers, the Indian Railway Catering and Tourism Corporation (IRCTC) has entered into a strategic partnership with the Quality Council of India (QCI). This collaboration aims to introduce an independent, technology-driven audit system to drastically improve food safety and hygiene standards across the entire Indian Railways network.
A Tech-Driven Approach to Food Safety
The Memorandum of Understanding (MoU) was signed on October 15, 2026, by Sudhir Warrier, General Manager (Quality and Projects) at IRCTC, and Subroto Ghosh, Principal Advisor and Head of PPID at QCI. The signing ceremony was also attended by IRCTC Chairman & Managing Director Rahul Himalian and Director of Catering Services Manoj Kumar Sharma.
To ensure complete transparency and prevent any data tampering, the audit process will rely heavily on modern technology. QCI-certified professionals will use a dedicated mobile application that features:
- Geo-tagging: To verify the exact location of the inspection.
- Time-stamping: To ensure audits are conducted at the correct times.
- Photographic Evidence: To provide visual proof of hygiene levels.
Unannounced Inspections and Strict Timelines
Moving away from predictable schedules, the new mechanism will involve unannounced quarterly and half-yearly inspections. These checks will cover both mobile catering units operating on trains and static food units located at railway stations.
Speed is a critical component of this new initiative. Once an inspection is completed, auditors are required to submit their findings within a strict 24-hour window. This rapid reporting allows for the immediate identification of operational gaps, enabling IRCTC to take swift punitive or corrective actions against vendors who fail to meet standards.
What Will the Auditors Check?
The audits will be rigorous, focusing on compliance with the Food Safety and Standards Authority of India (FSSAI) and international culinary guidelines. The inspection teams will evaluate several critical areas, including:
- Food preparation and storage conditions.
- Staff hygiene and medical fitness.
- Proper use of protective equipment by catering staff.
- Pest control measures.
- Temperature maintenance for perishable items.
- Strict segregation of vegetarian and non-vegetarian raw materials.
This initiative comes as a direct response to passenger feedback and complaints regarding catering quality. By enhancing accountability and transparency, IRCTC aims to ensure that every meal served on the rails meets the highest health and safety protocols.