India's Food Safety and Standards Authority (FSSAI) has issued a regulatory directive requiring all Food Business Operators (FBOs) to ensure the exclusive use of food-grade, non-toxic, and corrosion-resistant knives, blades, and cutting equipment in food handling and processing operations. The advisory reinforces the hygiene and sanitation requirements prescribed under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
According to FSSAI, concerns have been raised regarding the use of rusted, corroded, chipped, painted, damaged, or otherwise unsuitable cutting tools in food preparation, processing, slicing, and packaging activities. The authority warned that such equipment may lead to physical, chemical, and microbiological contamination of food, potentially compromising consumer safety and violating established hygiene standards.
Under the directive, food businesses must ensure that all knives, blades, and cutting equipment are maintained in a sound hygienic condition and remain free from rust, corrosion, chipping, cracks, paint deterioration, breakage, or any other defect that could contaminate food. Any unsuitable or damaged equipment must be immediately removed from service and replaced. FBOs are also required to implement regular cleaning, sanitization, and sterilization procedures at appropriate intervals.
The advisory forms part of FSSAI's broader efforts to strengthen food safety practices across the food supply chain and reduce contamination risks arising from poor equipment maintenance. By emphasizing the use of food-grade and corrosion-resistant materials, the regulator aims to improve hygiene standards in food establishments and safeguard public health.
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