A New Mandate for Airport Food
The Food Safety and Standards Authority of India (FSSAI) has extended its direct regulatory jurisdiction over major airports, a significant move to tighten food safety standards. Through a notification in April 2026, FSSAI specifically included the international
airports in Mumbai, Delhi, Chennai, and Kolkata under the direct purview of its Central Food Safety Officers. This decision formalises the authority's enforcement power within these high-traffic transit hubs, ensuring that all food business operators (FBOs)—from large restaurants to small kiosks—are held to the same stringent standards as any other food provider in the country. Previously, while FBOs within airports were required to have FSSAI licenses, the direct and explicit jurisdiction for enforcement by central officers was a grey area. This new order clarifies responsibility, aiming to create a more robust system for monitoring and compliance.
Why This Change Was Needed
For years, ensuring consistent food quality across India's bustling airports has been a complex challenge. Airports host a vast number of passengers, including many international visitors, making food safety a matter of national reputation. However, the responsibility was often fragmented. While individual food outlets were licensed, the overall airport environment lacked a single, accountable authority for food safety. Recent years have seen numerous passenger complaints regarding the quality of food served not just on flights, but within airport terminals. Incidents ranging from stale food to poor hygiene have highlighted the need for a more integrated supervisory mechanism. This new directive is a response to these concerns, aiming to close the gaps in the existing system and ensure that the food served is safe, hygienic, and properly labelled from the source kitchen to the final point of sale.
Tracing the Journey: Kitchen to Counter
The core of the new directive is end-to-end accountability. It's not just about the final product served to you; it's about the entire supply chain. This includes the flight kitchens where meals are prepared, the specialised refrigerated vehicles used for transport, and the storage and handling procedures at the airport outlets. FSSAI has been pushing for greater transparency, mandating clear labelling that includes details like the caterer's name, FSSAI license number, and the date and time of packaging. This 'kitchen to counter' approach means that at every step, there is a clear record of who handled the food and how. This traceability is crucial for identifying the source of any problem quickly and efficiently, preventing the re-entry of expired or rejected food items back into the supply chain.
What It Means for Travellers
For the average passenger, this change promises greater peace of mind. The enhanced oversight means a higher likelihood of safe and hygienic food options at the airport. With FSSAI officials now having explicit jurisdiction, surprise inspections, sample collections, and stricter audits of airport food vendors are expected to become more frequent. Furthermore, the emphasis on clear labelling and consumer grievance redressal empowers you, the traveller. Passengers are encouraged to check for FSSAI licenses and report any issues. The FSSAI has directed airlines and caterers to establish robust mechanisms for handling complaints swiftly and effectively. Passengers can also lodge food-related grievances through official channels like the Food Safety Connect App, making them an active part of the new, more accountable ecosystem.
