Published Jun 16, 2026 | 2:08 PM ⚊ Updated Jun 16, 2026 | 2:08 PM
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Synopsis: FSSAI has directed food businesses to use only food-grade, corrosion-resistant knives, blades and cutting equipment. The move follows reports of rusted and damaged tools being used in food operations, which could cause physical, chemical and microbiological contamination. Violations may attract regulatory action.
The Food Safety and Standards Authority of India (FSSAI) has issued an advisory directing food business operators across the country to ensure the use of food-grade and corrosion-resistant knives, blades and other cutting equipment in food handling and processing operations.
In an advisory issued on 15 June, FSSAI said it had come to its notice that some food businesses were using rusted, corroded, chipped, painted, damaged or otherwise unsuitable knives, blades and cutting equipment during food preparation, processing, slicing, packaging and related activities.
The food regulator noted that such practices violate the hygienic and sanitary requirements prescribed under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
“Equipment, utensils and food-contact surfaces used in food handling, preparation, processing, packaging and storage shall be made of food-grade, non-toxic, corrosion-resistant materials and shall be maintained in a hygienic condition so as to prevent contamination of food,” FSSAI said in the advisory.
According to the authority, the use of rusted, corroded, chipped, painted, damaged, inadequately cleaned or non-food-grade knives and cutting equipment may lead to physical, chemical and microbiological contamination of food.
To address the issue, FSSAI directed all Food Business Operators (FBOs) to ensure that only food-grade and corrosion-resistant knives, blades and cutting equipment are used in food handling and processing operations.
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The regulator further instructed businesses to maintain such equipment in a sound and hygienic condition and ensure that they remain free from rust, corrosion, chipping, paint, cracks, breakage or any other defects that could contaminate food.
FSSAI also mandated the immediate removal and replacement of rusted, corroded, chipped or otherwise unsuitable cutting equipment. In addition, food businesses have been asked to implement adequate cleaning, sanitisation and sterilisation procedures for knives, blades and cutting equipment at prescribed intervals.
Warning of enforcement action, the authority said any non-compliance would attract action under the Food Safety and Standards Act, 2006, and the regulations framed under it.
The advisory also called upon Commissioners of Food Safety in all States and Union Territories, as well as FSSAI Regional Directors, to instruct Licensing Authorities and Food Safety Officers to maintain strict vigilance during inspections and ensure adherence to the prescribed standards.
“Appropriate action may be initiated in case non-compliance is observed, as per the provisions of the Food Safety and Standards Act, 2006 and regulations made thereunder,” the advisory stated.
The advisory has been issued with the approval of the competent authority.
