FSSAI directs food businesses to replace rusted knives, warns of action for non-compliance
New Delhi, June 18
The Food Safety and Standards Authority of India on Thursday said that it has directed food business operators 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 existing food safety norms require all equipment, utensils, and food-contact surfaces involved in food handling, preparation, processing, packaging, and storage to be made from food-grade, non-toxic, and corrosion-resistant materials.
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.
It also emphasised the need for regular cleaning, sanitisation, and sterilisation of such equipment wherever applicable.
The authority further advised businesses to immediately remove and replace rusted, damaged, or otherwise unsuitable cutting tools to prevent contamination risks.
Adequate cleaning and disinfection procedures should be implemented at prescribed intervals to maintain food safety standards, it added.
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 regulator has also asked Commissioners of Food Safety in all states and Union Territories, along with FSSAI Regional Directors, to ensure strict monitoring during inspections.
FSSAI has directed licensing authorities and food safety officers to maintain heightened vigilance and verify compliance with the prescribed standards during inspections.
The regulator said appropriate action should be initiated wherever violations are detected in accordance with the Food Safety and Standards Act and related regulations.
— IANS
Reader Comments
Common sense, really. But it's good that FSSAI is formalizing this. I've eaten at many places where the cutting board has more grooves than surface. Now the knives? Terrifying. Let's hope the smaller vendors get support to replace equipment too, not just fines.
As someone who worked in a commercial kitchen abroad, this is basic standard operating procedure. But here in India, many dhabas and tiffin services use tools that look like they survived a war. Kudos to FSSAI for finally codifying what should be obvious. Hope this includes regular audits!
Good move, but I worry about the implementation cost for small businesses. A new set of food-grade knives isn't cheap, and many roadside vendors barely make ends meet. FSSAI should consider subsidies or easy financing for replacement. Otherwise, this becomes another burden on the little guy while big chains laugh all the way to the bank.
Rust in food... yuck! 🤢 I've seen that rusty knife at my local chai wallah cutting vegetables for the samosa filling. He's a nice uncle but that knife is scary. This is exactly the kind of regulation we need—specific, actionable, and backed by penalties. Now let's see if the states actually enforce it.
Finally some food safety news that doesn't feel like a joke! But honestly, while we're at it, can FSSAI also look at the cutting boards? The ones with deep grooves are impossible to clean. One step at a time, I suppose. Better late than never! 🙂
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