A History of Overlapping Authority
For years, the regulation of food safety at Indian airports was a puzzle of overlapping jurisdictions. The responsibility was split between the Airport Health Organizations (APHOs), which operate under the Directorate General of Health Services, and the Food
Safety and Standards Authority of India (FSSAI). APHOs were traditionally responsible for public health at points of entry, including food safety within airport premises. However, the FSSAI Act of 2006 established a national authority for all food-related businesses. This dual control led to ambiguity. Businesses, from high-end lounges to flight kitchens preparing thousands of meals daily, faced uncertainty about which agency's rules to follow, which licenses to secure, and who to answer to during inspections. This often meant navigating two different sets of standards, causing operational inefficiencies.
FSSAI Takes Clear Control
In a decisive move to end the confusion, the regulatory landscape has been clarified. Through a series of advisories and notifications, FSSAI has been established as the single, overarching authority for food safety at airports. A key notification in April 2026 formally expanded the jurisdiction of FSSAI's Central Food Safety Officers to include major international airports like those in Delhi, Mumbai, Chennai, and Kolkata. This gives the FSSAI clear power to enforce its standards across all food business operations within airport boundaries, from the food court to the tarmac. The move consolidates licensing, inspection, and compliance under one well-known national body, providing a single point of contact and accountability.
What This Means for Airport Businesses
The clarification brings significant changes for all food businesses operating in and around airports. Now, every entity, including flight kitchens, airline catering services, restaurants, cafes, and retail food outlets, must obtain an FSSAI license. Previously, some operators might have only dealt with APHOs. Advisories have specified the exact type of license required. For instance, flight kitchens must register as a “Food Services (Caterer),” and airlines that serve food must also have a caterer endorsement on their central FSSAI license. If airlines also sell pre-packaged food items, they need an additional “Retailer” endorsement. This ensures every part of the complex airline food supply chain is covered by FSSAI's comprehensive regulations.
Standardising In-Flight Catering
The in-flight catering industry, a massive and complex operation, stands to benefit greatly from this standardisation. These large-scale kitchens prepare and pack meals that are transported in specialised vehicles to aircraft. The new rules mandate that these kitchens must have FSSAI licenses as caterers. If they use their own vehicles for transport, a separate license isn't needed, but if they hire third-party transporters, those transporters must also be licensed by the FSSAI. This creates a chain of accountability from the kitchen to the aircraft. Furthermore, detailed labelling requirements for prepared meals now include the caterer's name, FSSAI license number, and the exact date and time of packaging, enhancing traceability and safety.
A Clear Win for Passenger Confidence
For the millions of passengers traveling through India's airports, this regulatory streamlining is a significant win. A single, powerful regulator in charge means more consistent and stringent food safety standards across the board. Whether you are buying a sandwich from a food court kiosk or eating a hot meal at 30,000 feet, the same set of rules applies. FSSAI’s oversight includes everything from the quality of raw ingredients and hygiene in the kitchen to the packaging and labelling of the final product. This increased transparency and accountability not only makes food safer but also builds passenger trust in the food they consume while traveling. Complaints can now be directed to a single, responsive agency, ensuring grievances are heard and addressed effectively.
