New Delhi: The meal tray you get on flights may soon have complete info on its nutritional aspects like calories, list of contents, a best by time (like the date on packaged food) and providing healthy options could become a must for airlines.
Air travellers’ common concern of deteriorating in-flight meal quality in most airlines has led to India’s food regulator examining the entire gamut of in-flight catering, including transportation of meals, storage on board and then how the same is served. It is now coming out with guidelines for the entire process of in-flight catering.
FSSAI CEO Pawan Kumar Agarwal called a meeting this Thursday with airlines, flight caterers and airport operators to discuss these issues. “The public, at several fora, has expressed concerns about airline food, its quality and safety. Earlier we called meetings with airlines, airport operators, in-flight caterers separately who would say this is the other’s area. So we met everyone together to cover all aspects of safety, hygiene of in-flight food and are going to come out with standard operating procedure (SOPs) for each step involved to ensure what is served to passengers is perfectly safe to consume. The process has begun and the aviation industry has been very welcoming towards this initiative,” Agarwal, a 1985 batch IAS officer of West Bengal cadre, said.
01/10/18 Saurabh Sinha/Times of India
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Air travellers’ common concern of deteriorating in-flight meal quality in most airlines has led to India’s food regulator examining the entire gamut of in-flight catering, including transportation of meals, storage on board and then how the same is served. It is now coming out with guidelines for the entire process of in-flight catering.
FSSAI CEO Pawan Kumar Agarwal called a meeting this Thursday with airlines, flight caterers and airport operators to discuss these issues. “The public, at several fora, has expressed concerns about airline food, its quality and safety. Earlier we called meetings with airlines, airport operators, in-flight caterers separately who would say this is the other’s area. So we met everyone together to cover all aspects of safety, hygiene of in-flight food and are going to come out with standard operating procedure (SOPs) for each step involved to ensure what is served to passengers is perfectly safe to consume. The process has begun and the aviation industry has been very welcoming towards this initiative,” Agarwal, a 1985 batch IAS officer of West Bengal cadre, said.
01/10/18 Saurabh Sinha/Times of India
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