FSSAI Warns Food Businesses Against Using Rusted Knives, Cutting Tools

The Food Safety and Standards Authority of India (FSSAI) on Thursday directed food business operators (FBOs) across the country to ensure the use of only food-grade and corrosion-resistant knives, blades and other cutting equipment during food handling and processing activities.

In an advisory, the food regulator expressed concern over reports that some food businesses are using rusted, corroded, chipped, painted, damaged or otherwise unsuitable cutting tools during food preparation, processing, slicing, packaging and related operations.

According to FSSAI, the use of such equipment poses a serious food safety risk as it may lead to physical, chemical and microbiological contamination of food products.

The authority said that the practice violates the sanitary and hygiene requirements laid down under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.

The regulator reiterated that food businesses must use food-grade, non-toxic and corrosion-resistant materials for all equipment, utensils and food-contact surfaces involved in food handling, preparation, processing, packaging and storage.

FSSAI has instructed food businesses to ensure that all knives, blades and cutting equipment remain in sound hygienic condition and are free from rust, corrosion, cracks, chipping, paint, breakage or any other defects that could contaminate food.

“FSSAI has directed all Food Business Operators (FBOs) across the country to ensure the use of only food-grade, corrosion-resistant knives, blades and other cutting equipment in food handling and processing operations,” it said.

The regulator also emphasised the need for regular cleaning, sanitisation and sterilisation of such equipment wherever applicable and advised businesses to remove and replace rusted or damaged cutting tools immediately.

Warning Against Non-Compliance

Warning of strict action against violators, FSSAI said that non-compliance with the advisory could attract penalties under the provisions of the Food Safety and Standards Act, 2006.

The authority has directed Commissioners of Food Safety in states and Union Territories, FSSAI Regional Directors, licensing authorities and food safety officers to maintain heightened vigilance and ensure compliance during inspections.

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