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  • Indian Railways Implements QR Code System to Enhance Food Safety and Curb Unauthorized Vending
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Indian Railways Implements QR Code System to Enhance Food Safety and Curb Unauthorized Vending

Indian Railways has launched QR code-enabled identity cards and traceable food packets to enhance catering services and eliminate unauthorized vending, ensuring high hygiene standards for passengers.
Satya Prakash Chaubey March 19, 2026 6:30 PM 2 minutes read
Indian Railways Implements QR Code System to Enhance Food Safety and Curb Unauthorized Vending

Indian Railways Implements QR Code System to Enhance Food Safety and Curb Unauthorized Vending

📘 Read this story in Kannada

New Delhi: In a significant move to improve onboard catering services and eliminate unauthorized vending, Indian Railways has introduced QR code-enabled identity cards for authorized vendors and digitally traceable food packets. This initiative aims to ensure verified services for rail passengers while maintaining high standards of hygiene and quality.

Unauthorized hawking and vending in passenger areas are strictly prohibited under Section 144 of the Railways Act, 1989. Regular inspections by designated officials and the Railway Protection Force (RPF) are conducted to prevent unauthorized vendors from entering trains. Special drives are also organized by Railways and IRCTC officials to combat this issue.

To authenticate vendors, QR code-enabled identity cards are now mandatory for all staff managing onboard catering services. These cards display essential information such as the vendor’s name, Aadhaar number, medical fitness, and police verification details. Additionally, food packets will feature QR codes that provide information about the kitchen and the date of manufacture.

Several measures have been implemented to enhance food quality, hygiene, and safety, including:
– Supply of meals from designated Base Kitchens.
– Establishment of modern Base Kitchens at strategic locations.
– Installation of CCTV cameras in Base Kitchens for monitoring food preparation.
– Use of popular and branded raw materials for food production.
– Deployment of Food Safety Supervisors to oversee hygiene practices.
– Regular deep cleaning and pest control in Base Kitchens and pantry cars.
– Mandatory FSSAI certification from designated Food Safety Officers.
– Routine food sampling to ensure quality.
– Third-party audits to assess hygiene and food quality.
– Surprise inspections by Food Safety Officers.
– Ongoing training for catering staff to enhance customer service skills.

This information was shared by Union Minister for Railways, Information & Broadcasting, and Electronics & Information Technology, Shri Ashwini Vaishnaw, during a Lok Sabha session on Wednesday.

About the Author

Satya Prakash Chaubey

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