The Food Safety and Standards Authority of India (FSSAI) has issued a fresh advisory directing all food businesses to immediately replace rusted, chipped, corroded, painted, or damaged knives and cutting equipment used in food preparation and processing. The move aims to strengthen food hygiene standards and reduce the risk of food contamination that could lead to foodborne illnesses.
The advisory reinforces existing provisions under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, reminding food business operators that using damaged equipment violates mandatory food safety norms.
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Why is FSSAI taking action?
According to the FSSAI, inspections have revealed that several food establishments continue to use worn-out knives, blades, and food-contact equipment despite existing regulations requiring hygienic and food-grade tools. The regulator warned that damaged equipment can contaminate food through multiple routes, including:
- Physical contamination: Metal fragments, paint chips, or broken blade particles can enter food.
- Chemical contamination: Rust, corrosion, or degraded coatings may leach harmful substances into food.
- Microbiological contamination: Cracks, rusted surfaces, and damaged equipment can harbour bacteria, fungi, and other disease-causing microorganisms that are difficult to remove through routine washing.
These contaminants may increase the risk of food poisoning and compromise overall food safety.
What does the new advisory require?
FSSAI has instructed all food business operators – including restaurants, hotels, catering services, food processing units, cloud kitchens, bakeries, and packaging facilities, to ensure that all cutting tools meet prescribed hygiene standards. The advisory requires businesses to:
- Replace rusted, chipped, corroded, or damaged knives immediately.
- Use only food-grade, corrosion-resistant cutting equipment.
- Ensure knives and blades are free from cracks, broken edges, peeling paint, or other defects.
- Follow regular cleaning, sanitization, and sterilization procedures.
- Dispose of worn-out equipment without delay.
The regulator emphasized that all food-contact surfaces must be maintained in a hygienic condition to prevent contamination during food preparation, processing, packaging, and storage.
Health risks of using damaged knives
Food safety experts explain that damaged cutting equipment is more than just a maintenance issue; it is a public health concern.
Rust and cracks create tiny crevices where harmful bacteria can multiply even after routine cleaning. Cross-contamination between raw and cooked foods can also occur more easily when equipment is not properly sanitized. Consuming contaminated food may lead to symptoms like diarrhoea, vomiting, stomach cramps, fever, food poisoning, and serious infections in children, older adults, pregnant women, and individuals with weakened immunity. Maintaining clean, food-grade equipment significantly reduces these risks.
Inspections and penalties to increase
FSSAI has instructed state food safety commissioners, regional directors, and local food safety officers to strengthen inspections across food establishments.
Businesses found using non-compliant equipment may face enforcement action under the Food Safety and Standards Act, 2006, including penalties and other regulatory measures. The advisory has been circulated nationwide, signaling a broader compliance drive across India’s food industry.
While the order is directed at food businesses, consumers can also play a role in food safety by choosing restaurants and food outlets that maintain visible hygiene standards. At home, replacing rusted or damaged kitchen knives and regularly sanitizing cutting boards and utensils can also help reduce the risk of food contamination.