The Previous State of Confusion
Until recently, food safety oversight at Indian airports was a fragmented affair. While individual food businesses, from high-end restaurants to small snack kiosks, were required to have their own FSSAI licenses, there was ambiguity about who was responsible
for the overall food safety environment. Was it the restaurant that prepared your meal, or the airport authority that leased them the space? This lack of a single, accountable entity often made it difficult to enforce standards consistently across the entire premises, from water supply and waste management to pest control in common areas, all of which critically impact food safety.
What the New FSSAI Order Changes
The Food Safety and Standards Authority of India (FSSAI) has streamlined this entire process with a decisive order. The directive now designates Airport Operators themselves as Food Business Operators (FBOs). This is a significant shift. It means that the company or authority running the airport is no longer just a landlord to food vendors; it is now legally responsible for the entire food safety ecosystem within its perimeter. This move is part of a broader push by FSSAI to strengthen regulatory supervision in high-traffic and high-risk zones like airports, which see millions of passengers daily. This change formalises the inclusion of airports within the direct enforcement jurisdiction of FSSAI's central officers.
A Clearer Chain of Responsibility
Under the new framework, the airport operator holds the master key to food safety. Their responsibilities now include ensuring that the entire food handling chain on their premises is compliant with FSSAI norms. This extends to foundational elements like providing clean water to all food outlets, implementing a hygienic and systematic waste disposal system, and maintaining effective pest control across the food courts and kitchen areas. Crucially, the airport operator must now also ensure that every single food vendor operating on its premises holds a valid FSSAI license. They are, in effect, the primary guardians of food safety for the entire airport.
Impact on Airport Food Vendors
This new rule doesn't let individual food outlets off the hook. Restaurants, cafes, and kiosks must still obtain and maintain their own FSSAI licenses, which can be a Basic, State, or Central license depending on their annual turnover. They remain directly responsible for the hygiene of their kitchens, the quality of their ingredients, and the safety of the food they prepare and serve. However, they now operate within a safety net managed by the airport operator. This two-tier system creates a clearer structure: the vendor is responsible for their specific operations, while the airport operator is responsible for the environment in which they all operate, ensuring a baseline of safety and hygiene for everyone.
What This Means for Travellers
For passengers, this change is a significant step towards greater confidence and safety. With a single entity—the airport operator—held accountable, you now have a clear point of contact for grievances. This unified oversight is expected to lead to higher standards of cleanliness in food courts, better quality of shared utilities like water, and more consistent enforcement of food safety rules across all vendors. FSSAI has also been pushing for better labelling on food served, ensuring passengers know the caterer's name, license number, and the date and time of packaging. In the long run, this move should translate into a safer, more reliable, and more pleasant dining experience before you fly.
