India’s food safety regulator has launched another major push to improve hygiene standards in the country’s food sector. Rusted, chipped, corroded, painted, or damaged cutting tools are to be stopped in the process and replaced fast with food-grade corrosion-resistant equipment, and all food business operators (FBOs) should immediately drop them, the Food Safety and Standards Authority of India (FSSAI) said in a new warning.
The advisory is issued on June 15, 2026, at a time when unsafe food-contact equipment is still used at various stages of food preparation, slicing, processing and packaging. The FSSAI says damaged knives and blades lead to physical, chemical and microbiological contamination of food, and food is a potential threat to human health.
Why FSSAI Is Taking Action
Food safety experts have warned that rusted or poorly maintained cutting equipment can become a source of contamination. Small metal particles, rust fragments, paint chips, or bacteria can enter food products during processing in commercial kitchens where huge quantities of food are handled daily.
FSSAI said that food-contact equipment should comply with hygiene requirements outlined in Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011. All utensils and equipment that come in contact with food must be made of non-toxic, food-grade, corrosion-resistant materials and should be kept in sanitary conditions at all times.
In the new directive, businesses need to immediately remove any rusted, broken, chipped, or otherwise unsuitable cutting tools from service. Cleaning, sanitisation, and sterilisation are also needed as part of an operation to keep safe food handling practices.
Part of a Wider Food Safety Drive
The latest advisory is part of a wider FSSAI process to reinforce food safety standards across India. Just a few days earlier, the regulator advised food businesses to stop using metallic pins and wires in the food packaging situation because they could be accidentally ingested by customers and cause injuries.
Industry observers consider these measures evidence that the regulator is focusing not only on food ingredients but also on the equipment and packaging materials used throughout the food supply chain.
What Happens If Businesses Ignore the Rules?
FSSAI has made it clear that non-compliance will attract action under the provisions of the Food Safety and Standards Act, 2006. Food safety commissioners, regional directors, and inspection teams have been asked to strengthen monitoring and ensure food businesses comply with the new requirements.
The regulator also called for more awareness among food business operators of the risks of damaged equipment and poor hygiene practices.
Why This Matters for Consumers
For consumers, the advisory is a big step in the direction of safer food. The equipment used in restaurants, hotels, factories, and catering units rarely ends up in customers’ hands, but that equipment is the biggest factor in food quality and safety.
FSSAI’s push for more strict safety measures on knives, blades, and cutting tools is to decrease contamination risks, improve hygiene, and build public confidence in the country’s food industry. Food companies in India will need to be more mindful of food safety standards and more efficient in the maintenance of their equipment if standards are to be adopted to protect consumers’ health in the coming months.
