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Rachel V Thomas

FSSAI Tightens Food Safety Norms, Mandates Food-Grade Knives, Cutting Tools

In a bid to strengthen food hygiene and safety standards, the Food Safety and Standards Authority of India (<span>FSSAI</span>) has directed Food Business Operators (FBOs) across the country to ensure that only food-grade, corrosion-resistant knives, blades, and cutting equipment are used in food handling and processing operations.

The directive, issued under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, also requires FBOs to maintain all cutting equipment in a sound and hygienic condition. In addition, the food regulator has asked <span>State Food Safety Commissioners</span> and Regional Directors to maintain strict vigilance and ensure compliance during inspections.

<h2>FSSAI Flags Use of Unsafe Cutting Equipment</h2>

"Schedule 4 of the aforesaid Regulations requires that equipment, utensils and food-contact surfaces used in food handling, preparation, processing, packaging and storage shall be made of food-grade, non-toxic, corrosion-resistant materials and shall be maintained in a hygienic condition so as to prevent contamination of food," FSSAI said in its advisory.

The regulations further require that such equipment and utensils be adequately cleaned and disinfected at appropriate intervals to prevent food contamination.

According to FSSAI, it has come to the regulator's notice that certain food businesses are using rusted, corroded, chipped, painted, damaged, or otherwise unsuitable knives, blades, and cutting equipment during food handling, preparation, processing, cutting, slicing, and packaging operations.

The food regulator noted that the use of rusted, corroded, chipped, painted, damaged, inadequately cleaned, or non-food-grade cutting tools can result in physical, chemical, and microbiological contamination of food.

Also read: <a href="https://www.healthandme.com/health-wellness/fssai-introduces-stricter-quality-checks-for-besan-seafood-and-edible-oils-what-you-should-know-article-154428288" data-type="tilCustomLink">FSSAI Introduces Stricter Quality Checks For Besan, Seafood, And Edible Oils: What You Should Know</a>

<h2>What Did The FSSAI Advisory Recommend?</h2>

FSSAI has directed <span>all Food Business Operators</span> to ensure strict compliance with the following measures:

<ul><li>Only food-grade, corrosion-resistant knives, blades, and cutting equipment should be used in food handling and processing operations.</li><li>Knives, blades, and cutting equipment must be maintained in a sound and hygienic condition and be free from rust, corrosion, chipping, paint, cracks, breakage, or any other defect that may contaminate food.</li><li>Rusted, corroded, chipped, damaged, or otherwise unsuitable cutting equipment must be immediately removed from use and replaced.</li><li>Adequate cleaning, sanitization, and sterilization procedures, wherever applicable, must be followed at prescribed intervals.</li></ul>

FSSAI warned that any non-compliance observed will attract action under the <span>Food Safety and Standards Act</span>, 2006, and regulations made thereunder.

<h2>Unsafe Food A Major Public Health Concern</h2>

<strong>Read More: </strong><a href="https://www.healthandme.com/health-wellness/world-kidney-cancer-day-2026-your-kidneys-could-be-silently-at-risk-from-work-stress-and-unhealthy-habits-experts-warn-article-154668045" data-type="tilCustomLink">Your Kidneys Could Be Silently At Risk From Work Stress And Unhealthy Habits, Experts Warn</a>

Unsafe food continues to pose a significant global health challenge. According to a recent <span>World Health Organization</span> (WHO) report, unsafe food causes approximately 866 million illnesses and 1.5 million deaths worldwide every year.

Children under five years of age bear a disproportionate burden, accounting for 29 per cent of the health impact linked to unsafe food. In 2021 alone, unsafe food was associated with an estimated 143,000 deaths among children in this age group.

The WHO also warned that exposure to chemical hazards in food, including methylmercury and lead, can damage the developing brain and result in lifelong neurological and developmental problems in children.

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In a bid to strengthen food hygiene and safety standards, the Food Safety and Standards Authority of India (FSSAI) has directed Food Business Operators (FBOs) across the country to ensure that only food-grade, corrosion-resistant knives, blades, and cutting equipment are used in food handling and processing operations.The directive, issued under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, also requires FBOs to maintain all cutting equipment in a sound and hygienic condition. In addition, the food regulator has asked State Food Safety Commissioners and Regional Directors to maintain strict vigilance and ensure compliance during inspections.FSSAI Flags Use of Unsafe Cutting Equipment"Schedule 4 of the aforesaid Regulations requires that equipment, utensils and food-contact surfaces used in food handling, preparation, processing, packaging and storage shall be made of food-grade, non-toxic, corrosion-resistant materials and shall be maintained in a hygienic condition so as to prevent contamination of food," FSSAI said in its advisory.The regulations further require that such equipment and utensils be adequately cleaned and disinfected at appropriate intervals to prevent food contamination.FSSAI has directed all Food Business Operators (FBOs) across the country to ensure the use of only food-grade, corrosion-resistant knives, blades and other cutting equipment in food handling and processing operations.#FSSAIAdvisory #FSSAIRelease pic.twitter.com/WIww74Jn3D&mdash; FSSAI (@fssaiindia) June 18, 2026 ]]>According to FSSAI, it has come to the regulator's notice that certain food businesses are using rusted, corroded, chipped, painted, damaged, or otherwise unsuitable knives, blades, and cutting equipment during food handling, preparation, processing, cutting, slicing, and packaging operations.The food regulator noted that the use of rusted, corroded, chipped, painted, damaged, inadequately cleaned, or non-food-grade cutting tools can result in physical, chemical, and microbiological contamination of food.Also read: FSSAI Introduces Stricter Quality Checks For Besan, Seafood, And Edible Oils: What You Should KnowWhat Did The FSSAI Advisory Recommend?FSSAI has directed all Food Business Operators to ensure strict compliance with the following measures:Only food-grade, corrosion-resistant knives, blades, and cutting equipment should be used in food handling and processing operations.Knives, blades, and cutting equipment must be maintained in a sound and hygienic condition and be free from rust, corrosion, chipping, paint, cracks, breakage, or any other defect that may contaminate food.Rusted, corroded, chipped, damaged, or otherwise unsuitable cutting equipment must be immediately removed from use and replaced.Adequate cleaning, sanitization, and sterilization procedures, wherever applicable, must be followed at prescribed intervals.FSSAI warned that any non-compliance observed will attract action under the Food Safety and Standards Act, 2006, and regulations made thereunder.Unsafe Food A Major Public Health ConcernRead More: Your Kidneys Could Be Silently At Risk From Work Stress And Unhealthy Habits, Experts WarnUnsafe food continues to pose a significant global health challenge. According to a recent World Health Organization (WHO) report, unsafe food causes approximately 866 million illnesses and 1.5 million deaths worldwide every year.Children under five years of age bear a disproportionate burden, accounting for 29 per cent of the health impact linked to unsafe food. In 2021 alone, unsafe food was associated with an estimated 143,000 deaths among children in this age group.The WHO also warned that exposure to chemical hazards in food, including methylmercury and lead, can damage the developing brain and result in lifelong neurological and developmental problems in children.

fssai tightens food safety norms, mandates food-grade knives, cutting tools

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