ANI NEW DELHI: Days after directing food businesses to stop using staple pins in food packaging, the Food Safety and Standards Authority of India (FSSAI) has ordered restaurants, food processors and other food establishments to immediately discontinue the use of rusted, corroded, chipped and damaged knives, blades and cutting equipment.The advisory issued on Monday follows reports of rusted and damaged cutting tools being used in food establishments, raising concerns about contamination risks and hygiene standards. FSSAI said some food business operators were using rusted, corroded, chipped, painted or otherwise unsuitable knives and blades during food handling, preparation, processing, cutting, slicing and packaging operations. Such equipment can lead to physical, chemical and microbiological contamination of food, it warned.Food businesses have been directed to use only food-grade, corrosion-resistant cutting equipment, immediately replace damaged tools and implement regular cleaning, sanitisation and sterilisation procedures wherever applicable.The regulator cited provisions under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, which require food-contact equipment and utensils to be made of food-grade, non-toxic and corrosion-resistant materials and maintained in hygienic condition. Regular cleaning and disinfection are also mandatory under the regulations.Food safety experts said corroded cutting tools can harbour bacteria and may shed metal particles into food during preparation and processing.The advisory comes amid growing regulatory scrutiny of food-contact equipment and hygiene practices in food establishments across the country.The advisory has been circulated to food safety commissioners in all states and union territories and FSSAI’s regional offices for enforcement. It comes days after the regulator advised food businesses to discontinue the use of staple pins in food packaging over concerns that accidental ingestion could cause injuries to consumers.Get the latest India news and live updates. Download the TOI App.About the AuthorAnuja JaiswalAnuja Jaiswal is a Senior Assistant Editor at The Times of India, with an impressive 18-year career in narrative journalism. She specializes in health and heritage reporting, expertly simplifying complex health information to make it engaging and understandable for readers. Her deep dives into heritage topics are well-researched, resulting in captivating narratives that resonate with her audience. Over the years, she has worked in Chandigarh, Chhattisgarh and West UP, gaining diverse on-ground experience that shapes her storytelling.Read MoreEnd of ArticleFollow Us On Social MediaVideosIndia–Oman Coordination Brings Breakthrough: Indian Crew Rescued Safely”People Began Jumping Out…”: Passenger Recounts Dreading MP Rail Accident Moments’Not Just People, Even Bangladeshi Parties Are Infiltrating’: Adhir Ranjan’s Jibe Amid TMC CrisisBhagwant Mann Faces Akal Takht Rebuke; Sikh Body Summons Punjab CabinetPM Modi Elevates India-Slovakia Ties To Comprehensive Partnership During Historic Bratislava VisitNCERT’s New Class 9 Textbook Alters Mohenjo-daro’s Iconic Dancing Girl, Triggers DebateAbhijeet Dipke Allegedly Slapped At Jaipur Protest, Viral Video Shows Crowd Turning On Accused Man‘My Brother Was Murdered’: Gyan Bindu Director Roshan Anand’s Big Charge Against Khan SirMP Kapil Sibal Flags Constitutional Breach in TMC Rebels’ Merger AttemptTwo Pak Military Pilots Die After Pakistan Air Force’s Training Aircraft Goes Down In Mardan123Photostories10 baby girl names meaning courage, wisdom and resilience5 snakes that love swimming pools and important checks to do before plunging in that cool blue hotel poolSushmita Sen to Mandira Bedi: 5 bollywood actresses who chose adoption and redefined motherhoodSuccess quote of the day by Egyptian footballer Mohamed Salah: “I always think about small details because…”Your child is not your therapist; 5 hidden ways sharing marital problems affect kids and what can parents do insteadBest national parks in Karnataka: 8 wildlife destinations for tiger safari and birdwatching5 foods a doctor eats to fight fatty liver disease6 foods desi pehalwans ate before protein supplements became a trend10 types of people that drain your energy and peace of mind without realising it, as per psychologistUK to ban social media for under-16s: 5 countries that are already restricting children’s access online123Hot PicksIndia A vs Sri Lanka A live scoreAbhijeet DipkeTarique RahmanGreen Card NewsLamine YamalDana WhiteNoida airportStock Market LiveGold rate todayTop TrendingKerala HSCAP first allotment result 2026UPSC Prelims ResultNEET UG Paper Leak ScamFIFA World Cup 2026Aldon SmithNoida AirportITR filing FY 2025-26CBSE 10th Second Board Result 2026Shreyanka PatilSpain vs Cabo Match Preview
NEW DELHI: Days after directing food businesses to stop using staple pins in food packaging, the Food Safety and Standards Authority of India (FSSAI) has ordered restaurants, food processors and other food establishments to immediately discontinue the use of rusted, corroded, chipped and damaged knives, blades and cutting equipment.The advisory issued on Monday follows reports of rusted and damaged cutting tools being used in food establishments, raising concerns about contamination risks and hygiene standards. FSSAI said some food business operators were using rusted, corroded, chipped, painted or otherwise unsuitable knives and blades during food handling, preparation, processing, cutting, slicing and packaging operations. Such equipment can lead to physical, chemical and microbiological contamination of food, it warned.Food businesses have been directed to use only food-grade, corrosion-resistant cutting equipment, immediately replace damaged tools and implement regular cleaning, sanitisation and sterilisation procedures wherever applicable.The regulator cited provisions under the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, which require food-contact equipment and utensils to be made of food-grade, non-toxic and corrosion-resistant materials and maintained in hygienic condition. Regular cleaning and disinfection are also mandatory under the regulations.Food safety experts said corroded cutting tools can harbour bacteria and may shed metal particles into food during preparation and processing.The advisory comes amid growing regulatory scrutiny of food-contact equipment and hygiene practices in food establishments across the country.The advisory has been circulated to food safety commissioners in all states and union territories and FSSAI’s regional offices for enforcement. It comes days after the regulator advised food businesses to discontinue the use of staple pins in food packaging over concerns that accidental ingestion could cause injuries to consumers.
