The Food Safety and Standards Authority of India (FSSAI) has instructed food business operators nationwide to utilize only food-grade and corrosion-resistant knives, blades, and cutting tools during food handling and processing. Concerned about reports of businesses using unsuitable tools like rusted or damaged equipment, FSSAI highlighted the risk of contamination to food products. Violating these guidelines contradicts the sanitary requirements set by the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
The FSSAI stressed the necessity of using equipment made from food-grade, non-toxic, and corrosion-resistant materials to maintain food safety standards. It mandated that all cutting tools must be in hygienic condition, free from rust, corrosion, or any defects that could compromise food safety. Businesses were also advised to regularly clean, sanitize, and sterilize such equipment to prevent contamination risks.
Emphasizing the importance of compliance, FSSAI warned of strict action against those failing to adhere to the guidelines, citing potential penalties under the Food Safety and Standards Act, 2006. The regulator urged Commissioners of Food Safety in states and Union Territories, along with FSSAI Regional Directors, to ensure strict monitoring during inspections. Licensing authorities and food safety officers were directed to maintain vigilance and enforce compliance with prescribed standards during inspections, taking appropriate action upon detecting violations.
