What is the New Order?
The Food Safety and Standards Authority of India (FSSAI) has sharpened its focus on the country's airports. A recent directive, updated in late July 2026, reinforces the accountability structure for all food businesses operating within airport premises.
The core of the order is the appointment of specific Designated Officers for central licensing at airports under the Food Safety and Standards Act. This is not just bureaucratic reshuffling; it establishes a clear line of command and a dedicated authority whose job is to oversee food safety exclusively at these high-traffic hubs. This follows earlier moves in April 2026 to formally expand the jurisdiction of Central Food Safety Officers to major airports like Mumbai, Delhi, Chennai, and Kolkata, ensuring that these transit points are no longer regulatory grey areas. Essentially, FSSAI is putting airports on notice, ensuring every food and beverage outlet operates under a specific central license, subject to direct and specialised oversight.
Why Was This Change Necessary?
For years, the quality and pricing of food at airports and on flights have been a common passenger grievance. Incidents involving substandard food have occasionally made headlines, prompting calls for stricter controls. In January 2024, for instance, FSSAI met with airlines and flight caterers after a complaint about a worm found in an in-flight sandwich, highlighting the need for better protocols. The airport environment presents unique challenges: it's a 24/7 operation with a massive, transient population and complex supply chains. Airports have transformed from simple transit points into major F&B hubs, with food and drinks being a key part of the travel experience. This evolution, combined with rising passenger numbers and past complaints, created an urgent need for a more robust and specialised regulatory framework. The FSSAI's move addresses a critical gap by placing direct responsibility on both the food vendors and the airport operators themselves to ensure compliance.
From Kitchen to Counter: The Key Changes
The new accountability framework builds on a series of recent FSSAI reforms aimed at improving transparency and safety. All food businesses in airports are required to hold a central FSSAI license, which has stricter compliance requirements than basic or state-level registrations. While a broader FSSAI amendment in April 2026 introduced perpetual validity for licenses to ease business, it also came with a stronger, risk-based inspection system. This means that high-risk environments like airports will likely face more frequent and stringent audits. Other directives have focused on clear labelling, requiring vendors and airlines to display details like the FSSAI license number, and the date and time of packaging for prepared foods. Furthermore, there is an increased emphasis on specialised training for all catering staff to ensure they understand modern hygiene practices. The appointment of dedicated officers is the final piece of the puzzle, ensuring these rules are consistently enforced on the ground.
What This Means for Travellers
For the millions of passengers passing through India's airports, these changes are designed to bring tangible benefits. The primary goal is to provide a safer and more reliable dining experience. With stricter licensing and dedicated oversight, the chances of encountering unhygienic conditions or poor-quality food should decrease significantly. The emphasis on transparent labelling empowers consumers, allowing them to see who prepared their food and when. It also provides a clear FSSAI license number to reference if they need to file a grievance, which can be done through channels like the Food Safety Connect App. While the government does not regulate the often-high prices of airport food, ensuring safety and quality standards gives passengers more confidence in what they are buying. Ultimately, the FSSAI's order aims to transform airport eateries from a source of passenger anxiety into a trusted and dependable part of the journey.
