(a) whether the Railways propose to set up small and medium base kitchens in running trains, stations or other locations across the country;
(b) if so, the details thereof along with the trains and locations identified for the purpose;
(c) the expenditure likely to be incurred thereon along with the allocation made for the purpose, zone-wise; and
(d) the other steps being taken to serve hygienic food through such kitchens?
MINISTER OF STATE IN THE MINISTRY OF RAILWAYS (SHRI MANOJ SINHA)
(a) & (b): As per the Standard Bid Document (SBD) for mobile units, Base Kitchens on Indian Railways are to be set up by the licensees on locations/stations based on the requirement and timings of meals to be served to passengers in running trains.
(c): Indian Railways has no plan to set up any departmental base kitchen and thus, no provision for railway funds has been made.
(d): Zonal Railways have a detailed institutionalized mechanism for monitoring of quality and hygiene of catering services through regular, surprise and periodical inspections. If any deficiency is found, corrective actions are taken including penal actions like imposition of fines, termination of contract according to the gravity of the offence. Further, to improve the quality and hygiene of catering services, Third Party Audit of catering services are to be conducted at periodic intervals by independent and reputed auditing agencies accredited by NABCB (National Accreditation Board for Certification Bodies) as empanelled by the zonal railways. The parameters for audit include all aspects of catering services like personal hygiene, infrastructure facilities, cleaning and sanitation, food safety, storage facilities, implementation of regulatory, statutory and safety regulations, quality of presentation etc.