The certification process involves a series of activities including pre-audit checks, inspection, training and audit of the station complex as well as the units where the food is handled, such as catering stalls, kiosks, quick food joints, food plazas, etc.

The process starts with registration of ‘intent for the station’ to achieve an ERC certification with FSSAI. It is followed by the collection of primary data followed by pre-audit checks. The vendors and the food handlers are given a basic level training on food safety, hygiene and sanitation practices under the Food Safety and Training Certification (FoSTaC) programme.

Rita Teaotia, chairperson, FSSAI, said, “While on the one hand, FSSAI has been taking several measures towards effective implementation of various regulations, targeted enforcement and compliance efforts to ensure availability of safe food, on the other, we are also trying to leverage partnerships across the levels to ensure safety and hygiene of food wherever it is served. FSSAI has taken a clusterisation approach to ensure that the concept of Eat Right Certification (ERC) rolls-out across the country. Our partnership with Indian Railways (being one of the largest sector handling a major footfall of citizens everyday), particularly with IRSDC, has really been successful.

Sanjeev Kumar Lohia, managing director and CEO, IRSDC, said, “Eat Right Certification is a unique concept and a very good initiative by FSSAI. Anand Vihar is the third Eat Right Station after Mumbai Central and Chhatrapati Shivaji Terminus Railway Station with the top-most ranking. We are proud to achieve such a high score.”