The Food Safety and Standards Authority of India (FSSAI) has issued an advisory directing all Food Business Operators (FBOs) to ensure the exclusive use of food-grade, corrosion-resistant knives, blades, and other cutting equipment in food handling and processing operations. The move aims to strengthen food safety standards and prevent contamination risks arising from damaged or unsuitable equipment.

The advisory, issued by FSSAI's Regulatory Compliance Division, reiterates the sanitary and hygienic requirements prescribed under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. These regulations mandate that all equipment, utensils, and food-contact surfaces used in food preparation, processing, packaging, and storage must be made from food-grade, non-toxic, and corrosion-resistant materials and maintained in hygienic condition.

According to FSSAI, instances have come to its notice where certain food businesses are using rusted, corroded, chipped, painted, damaged, or otherwise unsuitable knives, blades, and cutting tools during food handling, processing, slicing, cutting, and packaging operations. Such equipment poses a significant risk of physical, chemical, and microbiological contamination and is not compliant with existing food safety regulations.

In response, FSSAI has directed all food businesses to undertake immediate corrective measures and strictly adhere to the following requirements:

• Use only food-grade, corrosion-resistant knives, blades, and cutting equipment in food handling and processing activities.

• Ensure that all cutting tools and equipment are maintained in a sound, hygienic condition and remain free from rust, corrosion, chipping, paint, cracks, breakage, or any other defects that may contaminate food products.

• Immediately remove from service and replace any rusted, corroded, chipped, damaged, or otherwise unsuitable knives, blades, and cutting equipment.

• Implement adequate cleaning, sanitisation, and sterilisation procedures for knives, blades, and cutting equipment at prescribed intervals.

The food regulator has emphasized that compliance with these requirements is critical for maintaining food safety and protecting consumer health. The authority has further requested Commissioners of Food Safety across States and Union Territories, Regional Directors, Licensing Authorities, and Food Safety Officers to maintain strict vigilance during inspections and ensure compliance with the advisory.

FSSAI has warned that any non-compliance observed during inspections may attract action under the provisions of the Food Safety and Standards Act, 2006, and the regulations framed thereunder.

The advisory underscores FSSAI's continued commitment to strengthening food safety practices across the food value chain and ensuring that food businesses adopt preventive measures to eliminate contamination risks and uphold the highest standards of hygiene and consumer protection.