FSSAI orders food businesses to replace rusted knives, warns of penalties
Synopsis
FSSAI has put food businesses on notice nationwide: replace rusted, chipped, or corroded cutting tools immediately or face penalties under the Food Safety Act. The directive mobilises state-level commissioners and food safety officers for active enforcement — signalling a shift from guidance to crackdown across India's food supply chain.
Key Takeaways
FSSAI issued a nationwide directive on 18 June ordering food businesses to replace rusted and damaged cutting tools immediately.
Use of defective knives and blades poses risks of physical, chemical, and microbiological contamination , the regulator warned.
Non-compliance violates Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 .
Penalties can be imposed under the Food Safety and Standards Act, 2006 for violations.
Commissioners of Food Safety in all states and UTs, along with FSSAI Regional Directors , have been asked to enforce compliance during inspections.
The Food Safety and Standards Authority of India (FSSAI) on Thursday, 18 June issued a nationwide directive ordering all food business operators (FBOs) to immediately replace rusted, corroded, or damaged cutting tools with food-grade, corrosion-resistant equipment. The advisory warns that non-compliance could attract penalties under the Food Safety and Standards Act, 2006.
What the Advisory Says
FSSAI expressed concern over reports that several food businesses are using rusted, corroded, chipped, painted, or otherwise defective knives and blades during food preparation, processing, slicing, and packaging. The authority stated that such tools pose serious risks of physical, chemical, and microbiological contamination of food products.
The regulator reiterated that all equipment, utensils, and food-contact surfaces must be made from food-grade, non-toxic, and corrosion-resistant materials — a requirement already enshrined under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
Key Compliance Requirements
FSSAI has directed FBOs to ensure all knives, blades, and cutting equipment are free from rust, cracks, chipping, paint, breakage, or any other defect that could contaminate food. Businesses have also been instructed to implement regular cleaning, sanitisation, and sterilisation procedures at prescribed intervals.
'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,' the authority stated in its advisory.
Enforcement and Monitoring
The regulator has asked Commissioners of Food Safety in all states and Union Territories, along with FSSAI Regional Directors, to ensure strict monitoring during inspections. Licensing authorities and food safety officers have been directed to maintain heightened vigilance and verify compliance with prescribed standards.
Wherever violations are detected, appropriate action is to be initiated under the Food Safety and Standards Act and related regulations, FSSAI confirmed.
Why This Matters
The directive signals a tightening of enforcement across India's vast and fragmented food processing sector, which spans everything from street vendors to large-scale packaged food manufacturers. Contamination from defective cutting tools — while often overlooked — can introduce metal fragments, rust particles, and microbial agents directly into the food supply chain. This is not the first time FSSAI has issued hygiene-related advisories, but the explicit warning of penalties and the mobilisation of state-level commissioners suggests the regulator intends to move beyond advisories to active enforcement.
Point of View
But the decision to loop in state commissioners and regional directors signals intent to enforce rather than merely advise. India's food safety ecosystem has long suffered from a compliance gap — rules exist on paper but inspections are infrequent and penalties rare. The real test is whether this directive translates into on-ground action against small and mid-scale operators, who are the most likely offenders and the least equipped to respond quickly. If enforcement remains confined to large FBOs, the contamination risk that prompted this advisory will persist unchecked at the street and cottage level.
NationPress
4 Aug 2026
Frequently Asked Questions
What has FSSAI directed food businesses to do?
FSSAI has directed all food business operators across India to immediately replace rusted, corroded, chipped, or damaged knives and cutting tools with food-grade, corrosion-resistant equipment. The authority also requires regular cleaning, sanitisation, and sterilisation of all food-contact cutting equipment.
Why is using rusted or damaged cutting equipment a food safety risk?
According to FSSAI, defective cutting tools can cause physical, chemical, and microbiological contamination of food products. Rust particles, metal fragments, and microbial agents from corroded or cracked tools can enter the food supply chain directly during preparation, processing, or packaging.
What law governs this FSSAI directive?
The directive is grounded in Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, which mandates food-grade, non-toxic, and corrosion-resistant materials for all equipment in contact with food. Violations can attract penalties under the Food Safety and Standards Act, 2006.
Who is responsible for enforcing this directive?
FSSAI has asked Commissioners of Food Safety in all states and Union Territories, along with FSSAI Regional Directors, to ensure strict monitoring. Licensing authorities and food safety officers have been directed to verify compliance during inspections and initiate action wherever violations are found.
Which food businesses does this directive apply to?
The directive applies to all food business operators (FBOs) across India — covering the full spectrum from small food handlers and processors to large-scale packaged food manufacturers — wherever food handling, preparation, processing, slicing, packaging, or storage activities take place.
