The Food Safety and Standards Authority of India (FSSAI) has instructed food business operators (FBOs) nationwide to utilize only food-grade and corrosion-resistant knives, blades, and cutting tools during food handling and processing. Concerns were raised by the regulator regarding reports of some food businesses using inappropriate cutting tools like rusted, corroded, or damaged equipment during food preparation.
Such practices pose significant food safety risks, potentially leading to contamination of food products through physical, chemical, or microbiological means. FSSAI highlighted that this behavior violates the sanitary and hygiene requirements specified under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
The authority stressed the importance of adhering to existing food safety norms, which mandate that all equipment involved in food handling, preparation, and storage should be constructed from food-grade, non-toxic, and corrosion-resistant materials. FSSAI emphasized the necessity for regular cleaning, sanitization, and maintenance of cutting tools to ensure they are free from rust, corrosion, cracks, or any defects that could compromise food safety.
