Home / Health / FSSAI Cracks Down on Damaged Food Prep Tools
FSSAI Cracks Down on Damaged Food Prep Tools
16 Jun
Summary
- Food businesses must stop using rusted, chipped, or damaged knives.
- Damaged tools pose physical, chemical, and microbiological contamination risks.
- Regulations require food-contact equipment to be food-grade and hygienic.
The Food Safety and Standards Authority of India (FSSAI) has mandated an immediate halt to the use of rusted, corroded, chipped, or otherwise damaged knives and cutting equipment in food establishments. This directive applies to all food businesses, including restaurants and processors.
Reports indicated that some operators were using unsuitable tools, raising significant concerns about food contamination. Such equipment can introduce physical, chemical, and microbiological hazards into food products during preparation and processing.
FSSAI emphasized that all food-contact items must be made of food-grade, non-toxic, and corrosion-resistant materials. Businesses are required to replace damaged tools promptly and adhere to strict cleaning and sanitization protocols.
This advisory, circulated to state food safety authorities, follows a recent directive against using staple pins in food packaging due to potential consumer injury risks. The regulations cited require equipment to be maintained in a hygienic condition at all times.
