IRCTC Catering Services-Precaution to prevent the spread of COVID-19
Passengers kindly note that IRCTC has initiated actions/changes with regard to catering services provided at stations & in trains as a precaution to prevent the spread of COVID
As a precaution to prevent the spread of COVID-19 it has been decided by the Competent Authority to take the following action regarding IRCTC units:-
1. The Food Plazas, Refreshment Rooms, Jan Aahars & Cell Kitchens should be closed until further advice.
2. The static units supplying meals to the prepaid trains which are in operation may continue to operate.
3. The on board catering services in Mail Exp trains & TSV trains should be closed until further advice.
4. If there is demand of on board services then only PAD items, Tea & Coffee may be allowed to be sold in the train. Such operation should be conducted using the minimum number of staff.
5. The licensee should be requested to take care of their catering staff on humanitarian ground during this period of closure.
6. These instructions shall come into force from 22.03.2025.
7. List of such mobile and static units shall be intimated to the CO.
8. For the purpose of license fee this period will be covered under force majeure. If there is demand license is permitted to sell PAD items. Tea & Coffee.
Here are the enhanced IRCTC catering service precautions implemented to minimize COVID-19 risk and ensure on-board food safety:
COVID-19 Precautions in IRCTC Catering Services
1. Early Pandemic Measures (March 2025)
- Effective March 22, 2020, IRCTC closed Food Plazas, Refreshment Rooms, Jan Aahars, and Cell Kitchens until further notice.
- In-train catering on Mail, Express, and Tejas trains was suspended. Only pre-packaged items like tea, coffee, and basic snacks (PAD items) were allowed, with minimum staffing and licensees given relief under force majeure terms.
2. Safety Protocols for Catering Staff and Units
- Catering staff were strictly restricted from working if showing symptoms (fever, cough, respiratory issues).
- Mandatory hygiene measures:
- Wearing face masks, gloves, head covers, and clean uniforms.
- Regular handwashing and avoiding touching their face.
- Frequently disinfecting surfaces—such as countertops, billing machines, and door handles—in catering areas
- Unauthorized access to kitchens and pantry areas was strictly disallowed.
3. Resumption of E-Catering—Contactless Delivery
- IRCTC’s e-catering service, especially via RailRestro, restarted with zero-contact protocols. Key safety measures included:
- Thermal screening of restaurant and delivery staff.
- Mandatory mask usage, sanitization of kitchens and delivery bags.
- Delivery personnel must wash hands before pick-up, use the Aarogya Setu app, and maintain social distancing during delivery.
4. Broader Hygiene Enhancements (Post-Pandemic)
- Meals are now prepared in modern base kitchens with standardized processes. These facilities are:
- Monitored via CCTV.
- Managed by qualified food safety supervisors.
- FSSAI-certified and audited regularly—both internally and by third parties. Meals include QR-coded packets indicating kitchen details and prep dates.
- On-board IRCTC supervisors ensure adherence to hygiene and menu compliance.
- Continuous deep cleaning, pest control, and food sampling are conducted to uphold quality standards.
- Passengers receive printed menu cards onboard and SMS alerts in advance for price transparency.
5. Panel Observations from Travelers (Reddit)
- Several travelers avoided pantry food entirely, citing poor hygiene or overcharging; instead opting for e-catering services as safer alternatives.
- Reports of compromised pantry hygiene—cockroaches, spoiled food—highlight the importance of standards and compliance enforcement.
Summary Table
| Aspect | COVID-19 Precaution / Safety Measure |
|---|---|
| Food units | Closure of public eateries; only pre-packaged PAD items allowed |
| Staff hygiene | Mandatory masks, gloves, screening, clean attire, supervision |
| Kitchen sanitation | Routine cleaning, surface disinfection, restricted access |
| E-Catering protocols | Contactless delivery, sanitization, thermal screening, app-based tracking |
| Base kitchen upgrades | CCTV monitoring, food safety overseers, FSSAI compliance, QR-coded packaging, audits |
| Onboard transparency | Printed menus, SMS tariff alerts, on-train supervision |
| Passenger preference | Increased reliance on e-catering; observed hygiene issues with pantry services |
If you’d like guidance on using e-catering safely, or tips about vetted routes and kitchens, feel free to ask—I’d be glad to help!