Knives, Cutting Tools Found Rusted in Restaurants? Replace Them Before Action
- Jun 18
- 2 min read
FSSAI has ordered food businesses to use corrosion-resistant cutting tools and strengthen hygiene practices to prevent contamination.
By Pranjal Gupta
New Delhi, June 18: The Food Safety and Standards Authority of India (FSSAI) has directed all food business operators (FBOs) across the country to use only food-grade, corrosion-resistant knives, blades and cutting equipment while handling, preparing, processing and packaging food.
The food regulator said that all cutting tools must remain in good hygienic condition and should not show signs of rust, corrosion, chipping, cracks, paint damage, breakage or any other defect that could contaminate food. It instructed businesses to immediately remove and replace any equipment that does not meet these standards.
FSSAI issued the advisory after receiving reports that some food businesses were using rusted, corroded, chipped, painted or damaged knives and blades during food preparation and packaging activities. According to the regulator, such equipment can pose serious food safety risks and may lead to physical, chemical and microbiological contamination.
The authority has also asked Food Safety Commissioners in all states and Union Territories to increase vigilance during inspections and ensure that food businesses follow the prescribed standards. It warned that authorities may take action against operators who fail to comply with the rules under the Food Safety and Standards Act, 2006.
In its advisory, FSSAI referred to Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. The regulations require all equipment, utensils and food-contact surfaces used in food handling, processing, packaging and storage to be made from food-grade, non-toxic and corrosion-resistant materials.
The rules also require food businesses to keep such equipment clean and hygienic at all times. Businesses must carry out regular cleaning and disinfection of knives, blades and other cutting tools to prevent contamination and maintain food safety standards.
FSSAI further emphasised that proper cleaning, sanitisation and sterilisation procedures, wherever applicable, should be followed at prescribed intervals. The regulator said these measures are essential to ensure that food remains safe for consumption throughout the production and packaging process.
The advisory, issued on June 15, directed state food safety authorities, licensing officials and Food Safety Officers to maintain strict checks during inspections. FSSAI reiterated that any violation of the regulations could result in action under the Food Safety and Standards Act, 2006, and related rules.
The move forms part of the regulator's broader efforts to strengthen food safety standards and reduce the risk of contamination in the food supply chain.
