FSSAI Directs Eateries to Use Only Food-Grade, Corrosion Resistant Knives for Cutting and Chopping
FSSAI has observed that several food businesses have been using rusted, corroded, chipped, painted, or damaged cutting tools during various stages of preparation, slicing, and packaging.
Taking cognizance of the malpractice, The Food Safety and Standards Authority of India (FSSAI) has issued a strict nationwide advisory directing all Food Business Operators (FBOs) to use only food-grade, non-toxic, and corrosion-resistant knives, blades, and cutting equipment during food handling and processing operations.
The directive reinforces the existing hygienic and sanitary requirements prescribed under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
The advisory clearly states that using degraded or sub-standard tools can cause physical, chemical, and microbiological contamination of food, posing a direct threat to public health.
Here’s What the Directive States:
- Exclusively use food-grade, corrosion-resistant cutting equipment.
- Ensure tools are structurally sound and entirely free from rust, cracks, paint, chips, or breakage.
- Rusted, corroded, damaged, chipped or otherwise unsuitable knives, blades and cutting equipment should be immediately replaced.
- Ensure adequate cleaning, sanitization, and sterilization routines are followed at prescribed intervals.
The advisory orders State Food Safety Commissioners and FSSAI Regional Directors to step up vigilance and conduct strict inspections.
Non-compliance will face legal action under the Food Safety and Standards Act, 2006.
