In light of increasing grievances regarding the poor quality of in-flight meals, measures are being implemented to address the issue decisively. Consequently, the food regulatory body has issued a thorough advisory to airlines, emphasizing the importance of prioritizing food quality and ensuring clear labeling of all food items supplied to passengers.
Airlines are required to include information about their flight kitchen and in-flight catering in their licensing agreements, specifying a headquarters address. Furthermore, if airlines are procuring food from external vendors but marketing it under their own brand, they must inform the regulatory authority.
The food regulatory body stresses the importance of including crucial details on pre-packaged food items, such as the caterer’s name, FSSAI license number, packaging date and time, as well as expiration information.
Numerous complaints have surfaced in recent times regarding the poor quality of food and beverages served during flights. One notable incident involved the discovery of maggots in sandwiches served on an IndiGo flight, which garnered widespread attention after a passenger shared a video of the ordeal on social media. Following this incident, the FSSAI issued a ‘show cause notice’ to IndiGo for serving what was deemed ‘unsafe food’ to the passenger.
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To avert such incidents and maintain food safety standards for passengers, the FSSAI is meticulously overseeing the entire in-flight food supply chain. In response to noted irregularities, the food regulator has implemented a rigorous approach, providing explicit guidelines to airlines to guarantee the delivery of safe and top-notch food during flights.
