Western Railway Introduces Uniform For Catering Staff

Western Railway has introduced a new uniform for catering staff at licensed stalls and units in the Mumbai division. The move aims to improve hygiene and presentation at railway food stalls. From September 10, catering workers will be required to wear a red polo T-shirt with a black collar and black buttons, black full-length trousers, a black half-apron, and black footwear.

The uniform will also feature black borders on the sleeves and chest pocket. In addition to the uniform, staff will be required to wear disposable hand gloves and hair nets while on duty. The decision comes amid a renewed focus on food safety and hygiene at railway stations.

Recently, action was taken against a catering outlet at Boisar after samosas were found being sold wrapped in newspaper. Western Railway has since stepped up checks on catering units across the Mumbai division. Senior Divisional Commercial Railway Manager Adish Pathania has directed all licensed catering operators to ensure that their staff follow the prescribed dress and hygiene standards.

The new rules will come into force from September 10, 2026, and Western Railway has warned that non-compliance could invite punitive action against both the licence holder and the concerned staff. Station Commercial Managers and Commercial Inspectors have been directed to check uniforms and hygiene practices during their inspections and send reports directly to the divisional office.

The move is part of Western Railway's broader effort to improve standards at station catering outlets, where food quality, cleanliness, and staff hygiene directly affect passenger experience. Officials said the uniform will give catering staff a more professional appearance while the mandatory use of gloves and hair nets is intended to improve food-handling practices.

Regular inspections are expected to determine whether the new standards are being followed across stations in the Mumbai division. The introduction of the uniform and hygiene practices is a step towards providing a better experience for passengers.

The Western Railway's decision to introduce a uniform for catering staff is a significant move towards improving the overall quality of service at railway stations. With the new rules in place, passengers can expect a more professional and hygienic experience when purchasing food at railway stalls.

In recent times, Western Railway has intensified food safety and water quality checks, with 98% of food and 99.87% of water samples passing the tests. The latest directive puts greater responsibility on catering licence holders, who will have to ensure that their staff comply with the requirements during working hours.

Overall, the introduction of the uniform and hygiene practices is a positive step towards improving the quality of service at railway stations. It is expected to enhance the passenger experience and provide a more professional and hygienic environment for food purchases.

The move is also expected to have a positive impact on the reputation of Western Railway, as it demonstrates a commitment to improving the quality of service and providing a better experience for passengers.

In conclusion, the introduction of the uniform for catering staff is a significant move towards improving the overall quality of service at railway stations. It is expected to have a positive impact on the passenger experience and provide a more professional and hygienic environment for food purchases.