The Food Safety and Standards Authority of India (FSSAI) has issued a nationwide crackdown on rusty knives and other cutting equipment used in food establishments, citing concerns over contamination and hygiene standards. This comes on the heels of a similar advisory urging food businesses to stop using staple pins in food packaging, highlighting a growing regulatory focus on food safety. The FSSAI's latest directive targets restaurants, food processors, and other food establishments, mandating the immediate discontinuation of rusted, corroded, chipped, and damaged knives, blades, and cutting equipment. This move is a response to reports of food business operators using unsuitable cutting tools during food handling, preparation, processing, cutting, slicing, and packaging operations, which can lead to physical, chemical, and microbiological contamination of food. The regulator emphasizes the use of food-grade, corrosion-resistant cutting equipment, regular replacement of damaged tools, and the implementation of cleaning, sanitization, and sterilisation procedures. This advisory is grounded in the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, which stipulate that food-contact equipment and utensils must be made of food-grade, non-toxic, and corrosion-resistant materials and maintained in hygienic conditions. Regular cleaning and disinfection are also mandatory under these regulations. Food safety experts warn that corroded cutting tools can harbour bacteria and may shed metal particles into food during preparation and processing, posing significant health risks. The FSSAI's actions reflect a broader regulatory scrutiny of food-contact equipment and hygiene practices in food establishments across the country, underscoring the importance of adhering to strict safety standards to protect public health.
