Key Update

Food safety authorities are tightening hygiene standards across India’s food sector. In a recent advisory, the Food Safety and Standards Authority of India (FSSAI) directed food businesses to immediately stop using rusty, chipped, broken, or damaged knives and blades in kitchens and food-processing facilities.

The directive applies to restaurants, cafés, catering services, cloud kitchens, food manufacturers, and all other food business operators (FBOs). Through the advisory, the regulator aims to reduce contamination risks and strengthen food safety practices across the supply chain.

Why FSSAI issued the Advisory

FSSAI emphasised that any equipment that comes into direct contact with food must remain clean, non-toxic, food-grade, and well maintained at all times.

The regulator noted that several food establishments continue to use worn-out and damaged cutting tools despite existing food safety requirements. Such equipment can compromise food safety and increase the risk of physical, chemical, and microbial contamination.

The advisory also reinforces provisions under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, which require food businesses to use food-grade utensils and maintain them in a hygienic condition throughout food preparation, processing, packaging, and storage operations.

To ensure compliance, FSSAI has instructed food safety commissioners and enforcement officials across states and union territories to strengthen inspections and take appropriate action against violations.

How can Rusty Knives affect Food Safety?

Although many people view rust as a cosmetic issue, food safety experts warn that damaged metal surfaces can create serious food safety hazards.

As knives rust, their surfaces develop rough edges and microscopic pores that trap moisture, food residues, and microorganisms. These conditions allow harmful bacteria such as Salmonella and E. coli to survive and multiply.

Even routine washing may fail to remove bacteria hidden within these tiny crevices. When food handlers continue using contaminated knives, they risk transferring pathogens directly to food, increasing the likelihood of foodborne illnesses. Potential health consequences include:

• Food poisoning
• Stomach infections
• Diarrhoea
• Vomiting
• Digestive complications

Physical and Chemical Contamination Risks

Beyond microbial hazards, damaged knives can introduce physical contaminants into food. Chipped or broken blades may release small metal fragments during cutting and preparation. If consumers accidentally ingest these fragments, they may suffer choking, dental injuries, or other physical harm. Similarly, rust particles, deteriorating coatings, and corroded surfaces can contaminate food and affect both its safety and quality. Preventing contamination at the preparation stage remains one of the most effective ways to protect consumer health.

What should Food Businesses do?

To comply with the advisory and minimise contamination risks, food businesses should:

• Inspect knives and cutting tools regularly.
• Replace rusty, chipped, cracked, or damaged equipment immediately.
• Use only food-grade and non-toxic utensils.
• Clean and sanitise knives after every use.
• Store kitchen tools in clean and dry conditions.
• Train employees on equipment maintenance and food hygiene practices.
• Maintain records of cleaning schedules and equipment replacement.

By following these practices, businesses can improve food safety, maintain operational standards, and meet regulatory requirements.

Inspections are likely to increase

FSSAI has directed food safety officials across the country to strengthen monitoring and verify compliance with the advisory during inspections. Businesses that continue to use unsafe or poorly maintained equipment may face penalties and other regulatory action under applicable food safety laws.

Through this directive, the regulator has reiterated that food safety begins with basic hygiene practices. As India continues to strengthen its food safety framework, food businesses must ensure that every piece of equipment used in food handling remains safe, clean, and fit for purpose.

Source: Foodtech Network