Lok Sabha Question No. 2119 (UNSTARRED), answered on 2025-03-12
Subject: Mandatory Displaying of Menu and Rate list
Ministry: RAILWAYS
Asked by: Shri Janardan Singh Sigriwal

## GOVERNMENT OF INDIA

## MINISTRY OF RAILWAYS

## LOK SABHA

UNSTARRED QUESTION NO. 2119

TO BE ANSWERED ON 12.03.2025

## MANDATORY DISPLAYING OF MENU AND RATE LIST

2119. SHRI JANARDAN SINGH SIGRIWAL:

Will the Minister of RAILWAYS be pleased to state:

- (a) whether the Government proposes to make mandatory to display a rate list and menu of food items served in each compartment of train so  that  all  passengers  can  be  aware  of  the  actual  rate  and  save themselves by overcharging;
- (b) if so, the details thereof along with the steps being taken by the Government in this regard;
- (c)  if  not,  the  reasons  therefor  along  with  the  time  by  which  this system is likely to be developed;
- (d)  whether  the  Government  has  developed  any  mechanism  to monitor the cleanliness/hygienic purity of food items served in train; and
- (e) if so, the details thereof and if not, the reasons therefor along with the time by which this mechanism is likely to be developed?

## ANSWER

MINISTER OF RAILWAYS, INFORMATION & BROADCASTING AND ELECTRONICS & INFORMATION TECHNOLOGY (SHRI ASHWINI VAISHNAW)

(a) to (e): Display of menu and rate list of food items, being served to passengers in trains, is mandatory. Menu of all food items along with

rates are available on IRCTC's website for information of passengers. Printed menu cards with all details are made available with waiters and  presented  to  passengers  on  demand.  The  rate  list  is  also displayed in pantry cars. Further, to make the passengers aware of menu  and  tariff  of  catering  services  over  Indian  Railways,  SMS  to passengers with link to menu and tariff has been started.

The following measures  have  been  taken to improve hygiene, cleanliness and quality of food in trains:

-  Supply of meals from designated Base Kitchens.
-  Commissioning of modern Base Kitchens at identified locations.
-  Installation of CCTV Cameras in Base Kitchens for better monitoring of food preparation.
-  Shortlisting  and  use  of  popular  and  branded  raw  materials,  like cooking oil, atta,  rice,  pulses,  masala  items,  paneer,  dairy  products etc. for food production.
-  Deployment of Food Safety Supervisors at Base Kitchens to monitor food safety and hygienic practices.
- 
- Deployment of on-board IRCTC supervisors on trains.
-  Introduction of QR codes on food packets, enabling display of details like name of kitchen, date of packaging etc.
-  Regular deep cleaning and periodical pest control in Base Kitchens and Pantry Cars.
-  In order to ensure compliance with Food Safety Norms, Food Safety and Standards Authority of India (FSSAI) certification from designated Food Safety Officers of each catering unit has been made

mandatory.

-  Regular  food  sampling  as  a  part  of  the  inspection  and  monitoring mechanism to ensure good quality of food on trains.
-  Third Party Audit is done to examine hygiene and quality of food in Pantry  Cars  and  Base  Kitchens.  Customer  satisfaction  surveys  are also conducted.
-  Regular and surprise inspections by Railway/ IRCTC officials, including Food Safety Officers.

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