The Old Problem of Blurry Lines
For years, the food supply chain at airports operated in a grey area of accountability. If a passenger fell ill from a pre-packaged sandwich sold on a flight, who was to blame? Was it the airline that sold it, the vendor who supplied it, or the flight kitchen
that prepared it? This lack of clarity often led to finger-pointing and made it difficult for consumers to have their grievances addressed effectively. Recent inspections by the FSSAI revealed discrepancies in how food businesses in the airline supply chain were licensed. It was found that many flight kitchens, which are central to preparing in-flight meals, often lacked the specific FSSAI license required for their operations. This regulatory gap was highlighted by passenger complaints, including incidents that gained significant media attention, prompting the FSSAI to take decisive action to fortify food safety protocols.
FSSAI's New Blueprint for Accountability
In response, the FSSAI has rolled out a new advisory that clearly defines the roles and responsibilities for every entity involved. The new rules mandate that different operators obtain specific licenses based on their function. Flight kitchens must now be registered as ‘Food Services (Caterer)’. Airlines are required to have a head office FSSAI license that also endorses them as a ‘Caterer’. If they sell pre-packaged food from other brands, they must also get a ‘Retailer’ endorsement. Furthermore, if a third-party company is used to transport food from the kitchen to the aircraft, that transporter needs its own separate license. This move replaces the previously muddled system with a structure of direct responsibility.
Clearer Labels and Better Information
A major part of the new directive focuses on transparency for passengers. The FSSAI has stressed the mandatory compliance with labelling regulations. Any prepared food served on a flight must now clearly display essential details: the caterer's name, their FSSAI license number, the date and time of packaging, and a 'use by' date and time. This empowers passengers to make informed choices and easily identify the source of their meal. In addition, airlines are now required to print their FSSAI license number on all receipts and bills, making it easier for passengers to lodge complaints through official channels like the FSSAI's Food Safety Connect App.
Why These Changes Matter for Travellers
For the average traveller, these changes promise a safer and more reliable food experience. The ambiguity that once allowed businesses to evade responsibility is being replaced by a system where every link in the chain is accountable. By mandating specific licenses for each type of operation—from preparation in a flight kitchen to sale on an aircraft—the FSSAI has created clear points of contact for regulation and enforcement. This structured approach is designed to reduce the risk of foodborne illnesses and improve the overall quality of food served. The emphasis on detailed labelling and accessible grievance redressal mechanisms means that consumers are no longer left in the dark.
Strengthening Enforcement on the Ground
To ensure these new rules are followed, the FSSAI is also bolstering its enforcement capabilities at airports. In a notification from April 2026, the authority expanded the jurisdiction of its Central Food Safety Officers to specifically include major international airports in Mumbai, Delhi, Chennai, and Kolkata. This move signals a stricter approach to monitoring and compliance in some of the country's busiest transit hubs. The FSSAI has also highlighted the importance of specialized training programs for all catering staff to ensure they have a comprehensive understanding of food safety and hygiene practices, reinforcing the commitment to passenger health from the ground up.
