FSSAI cracks down on use of rusted knives, blades in food businesses

Food safety regulator FSSAI has directed food business operators across the country to use only food-grade and corrosion-resistant knives, blades and other cutting equipment.

In an advisory issued on June 15, the Food Safety and Standards Authority of India (FSSAI) said it had come to its notice that some food businesses were using “rusted, corroded, chipped, painted, damaged or otherwise unsuitable knives, blades and cutting equipment” during food handling, preparation, processing, slicing and packaging operations.

The regulator said such practices could lead to physical, chemical and microbiological contamination of food and violate sanitary and hygiene requirements prescribed under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.

FSSAI said the regulations mandate that equipment, utensils and food-contact surfaces used in food handling, preparation, processing, packaging and storage must be made of food-grade, non-toxic and corrosion-resistant materials and maintained in hygienic condition to prevent contamination.

The advisory directed all FBOs to ensure that "only food-grade, corrosion-resistant knives, blades and cutting equipment are used in food handling and processing operations".

It also asked businesses to maintain such equipment in “sound and hygienic condition” and ensure they are free from rust, corrosion, chipping, paint, cracks, breakage or any other defect that could contaminate food.

According to the advisory, rusted, corroded, chipped, damaged or otherwise unsuitable knives, blades and cutting equipment must be removed from use immediately and replaced.

FBOs have also been asked to put in place adequate cleaning, sanitisation and sterilisation procedures, wherever applicable, for knives, blades and cutting equipment at prescribed intervals.

“Any non-compliance observed shall attract action under the Food Safety and Standards Act, 2006 and regulations made thereunder,” FSSAI said.

The regulator has also asked Commissioners of Food Safety in all states and Union Territories, as well as its regional directors, to direct licensing authorities and food safety officers to maintain strict vigilance during inspections and ensure compliance with the provisions.