4 min learnJun 18, 2026 03:25 PM IST
The nation’s apex food regulator has directed eating places and different food businesses towards using rusted or corroded knives in food preparation.
In its advisory, the Food Security and Requirements Authority of India (FSSAI) has mentioned: “It has been introduced to the discover of FSSAI that sure food businesses are using rusted, corroded, chipped, painted, broken or in any other case unsuitable knives, blades and different chopping gear throughout food dealing with, preparation, processing, chopping, slicing, and packaging operations…. (it) might lead to bodily, chemical, and microbiological contamination of food.”
Now, the food regulator has mentioned that each one food businesses ought to use solely food-grade, corrosion-resistant knives, blades and chopping gear. Any gear used must be maintained in a sound and hygienic situation and are free from rust, corrosion, chipping, paint, cracks, breakage or some other defects. Any faulty gear must be faraway from use and changed. There must be enough cleansing, sanitation, and sterilisation procedures wherever relevant.
The advisory mentioned: “The commissioners of food security of all states and Union Territories and regional administrators FSSAI are requested to direct the involved licensing authorities and food security officers to preserve strict vigilance throughout inspections and guarantee compliance…”
Why rusted knives are a well being threat
Rust flakes, chipped metallic or fragments from broken blades can break off and blend with food, posing a choking hazard or inflicting damage to the mouth and digestive tract. Rusted and pitted surfaces are tough and should harbour food particles, moisture and microorganisms. Tiny cracks and pits can grow to be breeding grounds for micro organism, rising the chance of food-borne sicknesses.
Corrosion damages the protecting oxide layer that makes stainless-steel resistant to rust. This could improve the likelihood of metals leaching into food, notably acidic or salty meals. Tomatoes, lemons, tamarind, vinegar-based dishes and pickles are amongst meals that may speed up corrosion or react with broken metallic surfaces.
What’s “food-grade” metal?
“Food-grade” doesn’t refer to a single metallic however to supplies which might be protected for direct contact with food, don’t react with food, resist corrosion and will be cleaned and sanitised successfully. Amongst stainless steels, 304 grade (18/8) is the business customary for many food-contact surfaces as a result of of its sturdiness and corrosion resistance. 316 grade is most popular in environments with frequent publicity to salt, acids or harsh cleansing chemical substances, akin to seafood or meat processing models. 420 grade stainless-steel is usually used for knives and blades as a result of it may be hardened to preserve a pointy edge, although it requires correct upkeep to stop corrosion.
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How usually ought to knives get replaced?
There isn’t any fastened substitute schedule prescribed by FSSAI or worldwide food security requirements. As an alternative, food businesses are anticipated to examine knives and chopping gear commonly and exchange them as quickly as they present indicators of rust or corrosion, cracks, chipping, peeling paint or coatings, breakage or any floor injury that stops efficient cleansing and sanitisation.
What does the FSSAI advisory require?
The advisory covers not simply kitchen knives but additionally blades and different chopping gear used throughout food dealing with, preparation, processing, slicing and packaging.
The advisory is essentially an enforcement push, reinforcing present food hygiene ideas that require food-contact gear to be easy, non-toxic, corrosion-resistant and simple to clear. It means inspectors might now pay nearer consideration to the situation of knives and different chopping instruments utilized by food businesses.
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