The Persistent Problem with Airport Food
For years, frequent flyers and occasional travellers alike have shared a common grievance: the inconsistent and often questionable quality of food available at Indian airports. Despite being high-traffic hubs catering to millions, including international
visitors, food safety standards have often been a mixed bag. Complaints ranging from poor hygiene in kitchens and stale ingredients to misleading labels have been a recurring issue. While all food businesses, including those at airports, are required to have an FSSAI license, enforcement has been a challenge. The jurisdiction for oversight was often fragmented, leading to gaps in monitoring and leaving passengers to wonder about the safety of their pre-flight snack or meal.
Enter the Designated Officer
To address these inconsistencies, FSSAI has appointed Designated Officers (DOs) specifically for major airports. This is a strategic shift from a more generalised oversight model. Under the Food Safety and Standards Act, 2006, a Designated Officer holds significant authority within their jurisdiction. These officers, appointed by the FSSAI's CEO, function as the Central Licensing Authority. This means they have the power to issue and cancel licenses, prohibit the sale of unsafe food, receive and investigate complaints, and sanction prosecutions against non-compliant vendors. This move centralises authority and creates a clear line of accountability for food safety within the airport ecosystem, which falls under the purview of Central Government agencies.
What This Means for Travellers
For the average person rushing to catch a flight, this bureaucratic change has very tangible benefits. The presence of a dedicated DO is expected to lead to more frequent and rigorous inspections of food outlets, from high-end restaurants to small coffee kiosks. With a single authority figure responsible, there is a greater incentive for vendors to maintain strict hygiene standards, ensure proper food handling and storage, and comply with all FSSAI regulations. Travellers can expect to see an improvement in the overall quality and safety of food and beverages. Furthermore, it streamlines the process for addressing grievances. If a consumer has a complaint, from finding an insect in their food to noticing unhygienic conditions, there is now a specific authority to report to, ensuring complaints are investigated effectively.
A Broader Push for Quality
This initiative at airports is part of a larger effort by FSSAI to strengthen food safety enforcement across the country. The authority has been actively encouraging consumers to become its 'eyes' on the ground by reporting violations through its 'Food Safety Connect' app and portal. In recent months and years, FSSAI has also been working to streamline licensing with reforms aimed at reducing administrative burdens while increasing risk-based inspections. By placing airports under a more focused lens, FSSAI is targeting critical transit hubs where the risk of foodborne illness can have widespread consequences. This aligns with recent directives to airline caterers to improve labelling and transparency, ensuring passengers are well-informed about the food they consume, whether on the ground or in the air.
