The Food Safety and Standards Authority of India has warned food business operators against the use of rusted, damaged, painted or otherwise unsuitable knives, blades and cutting tools during food preparation, processing and packaging. The authority has directed businesses to take immediate corrective measures, stating that unsafe cutting equipment can contaminate food and pose risks to consumer health.
The direction follows recent inspections and reports indicating that some food establishments continue to use tools that are not fit for direct food contact. The regulator said such practices can compromise food quality and safety, particularly when equipment is poorly cleaned, corroded or visibly damaged.
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Unsafe Tools May Contaminate Food
According to FSSAI, cutting tools used in food handling must be food-grade, corrosion-resistant and properly maintained. Knives, blades and similar equipment must remain free from rust, cracks, paint coatings, breakage or other defects that may contaminate food.
The authority warned that rusted or deteriorated metal equipment can lead to physical, chemical and microbiological contamination. During cutting or processing, metal particles, rust residue or other contaminants may enter food items.
Poorly maintained equipment surfaces can also carry harmful microorganisms. Such contamination may increase the risk of food poisoning, diarrhoea, vomiting and other health complications.
Cleaning and Replacement Measures Ordered
FSSAI has instructed food businesses to remove damaged or unsuitable equipment from service immediately and replace it with compliant alternatives. The authority said food contact tools must not be used if they pose any risk of contamination.
The regulator has also advised food establishments to follow regular cleaning, sanitisation and, where required, sterilisation procedures for knives, blades and processing tools. Businesses have been asked to put internal checks in place to identify defective equipment before it becomes a safety risk.
The directive applies across food preparation, processing and packaging activities. It is expected to affect restaurants, hotels, catering units, food-processing plants and packaging facilities where cutting tools are used frequently.
Inspections to Focus on Compliance
FSSAI has directed Food Safety Commissioners in states and Union Territories, along with regional officials, to pay special attention to the condition of cutting tools during inspections. Licensing authorities and food safety officers have been asked to ensure compliance with prescribed standards.
The authority has warned that food businesses failing to follow the directions may face action under the Food Safety and Standards Act, 2006, and related regulations.
With inspections expected to be tightened, food establishments are likely to face closer scrutiny of equipment quality, maintenance practices and hygiene standards. The directive reinforces that food safety depends not only on ingredients but also on the tools used to handle, cut, process and package food.
