FSSAI Guidelines: Big news for everyone. The Food Safety and Standards Authority of India (FSSAI) has instructed food businesses in the country to utilize only ‘food-grade’ and rust-resistant knives, blades, and other cutting tools during food handling and processing. Concerned about reports of some food establishments using deteriorated or inappropriate cutting tools for food preparation, the FSSAI highlighted the risks associated with such tools, which can contaminate food through physical, chemical, and microbiological means.
The FSSAI emphasized that the use of substandard tools contradicts the hygiene standards outlined in Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. It reiterated that according to existing food safety regulations, all tools, utensils, and surfaces that come in contact with food must be constructed from food-grade, non-toxic, and corrosion-resistant materials.
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
— FSSAI (@fssaiindia) June 18, 2026
In its directive, the FSSAI instructed food businesses to ensure that all cutting tools are maintained in proper sanitary condition, free from rust, damage, cracks, or any defects that could compromise food safety. It also advised regular cleaning, sanitization, and sterilization of these tools as necessary. Additionally, the FSSAI recommended prompt replacement of any rusted, damaged, or unusable cutting tools to prevent contamination risks.
The FSSAI warned of strict consequences for non-compliance with the guidelines, stating that violators may face penalties under the provisions of the Food Safety and Standards Act, 2006.
How dangerous is a rusty knife for health?
Rusting kitchen tools isn’t just a cosmetic issue; it poses a significant health risk. A study published on ResearchGate states that using rusty and dirty knives significantly increases the risk of bacterial and microbiological contamination of food.
When metal rusts, its surface becomes rough and porous, making it a breeding ground for dangerous bacteria like Salmonella and E. coli. Normal washing doesn’t remove the bacteria hidden in these tiny pores, which can later lead to food poisoning.