Railways Tightens Crackdown on Unauthorized Vendors, Mandates QR-Based Tracking to Boost Passenger Safety

Officials say the integration of QR-based systems and digital monitoring is part of a broader effort to modernise railway catering and eliminate opacity in service delivery.

In a major push to enhance passenger safety, hygiene, and accountability in onboard services, Indian Railways has intensified its crackdown on unauthorized hawking while introducing QR code-based identity systems for catering staff, Union Minister Ashwini Vaishnaw informed Parliament.

Replying to a question in the Lok Sabha, the Minister reiterated that unauthorised vending in trains and railway premises is a punishable offence under Section 144 of the Railways Act, 1989, with regular inspections and enforcement drives underway across the network.

Zero-Tolerance Policy on Unauthorized Vendors

Indian Railways, in coordination with the Railway Protection Force (RPF) and IRCTC officials, has been conducting:

• Regular inspections on trains and platforms

• Special enforcement drives to curb illegal vending

• Monitoring of passenger areas to prevent unauthorised entry

These measures aim to eliminate safety risks, overcharging, and unhygienic food sales often associated with illegal vendors.

QR Code Identity System for Catering Staff

A key reform introduced is the mandatory QR code-enabled Identity Cards for all authorised onboard catering personnel, including vendors, helpers, and service staff.

The QR system allows real-time verification of staff credentials, displaying:

• Name of the vendor/staff

• Aadhaar details

• Medical fitness certification

• Police verification status

Additionally, QR codes on food packets now provide traceability, including:

• Source kitchen details

• Date of preparation/manufacture

This move significantly enhances transparency, accountability, and passenger trust.

Strengthening Food Safety and Hygiene Standards

Indian Railways and IRCTC have implemented a multi-layered system to improve food quality and hygiene across trains:

Infrastructure and Supply Chain Reforms

• Meals supplied from designated Base Kitchens

• Establishment of modern, upgraded kitchens at key locations

• Use of branded and standardised raw materials

Monitoring and Surveillance

• CCTV cameras installed in Base Kitchens

• Deployment of Food Safety Supervisors

• Presence of IRCTC onboard supervisors

Hygiene and Compliance Measures

• Mandatory FSSAI certification for all catering units

• Regular deep cleaning and pest control

• Periodic food sampling and quality checks

Audits and Inspections

• Third-party audits of kitchens and pantry cars

• Surprise inspections by Food Safety Officers

• Customer satisfaction surveys

Skill Development and Training

• Regular training programmes for catering staff focusing on:

  • Hygiene and personal grooming

  • Communication and customer service

  • Service standards and etiquette

Technology-Driven Accountability

Officials say the integration of QR-based systems and digital monitoring is part of a broader effort to modernise railway catering and eliminate opacity in service delivery.

The initiative ensures that every food item and service provider onboard is traceable, reducing the scope for malpractice.

Ensuring Safer and Better Passenger Experience

With millions of passengers travelling daily, Indian Railways is aiming to create a safe, hygienic, and transparent catering ecosystem, combining enforcement with technology and quality control.

The latest measures underscore a shift toward passenger-centric reforms, where safety, hygiene, and accountability are central to service delivery.