The Food Safety and Standards Authority of India (FSSAI) announced that it has mandated that all food business operators (FBOs) in the nation utilize only food-grade and corrosion-resistant knives, blades, and other cutting tools while handling and processing food.
In an advisory, the food regulator raised alarm about reports that certain food businesses are employing rusted, corroded, chipped, painted, damaged, or otherwise unfit cutting tools during food preparation, processing, slicing, packaging, and related operations.
According to FSSAI, there is a major food safety hazard associated with using such machinery since it might physically, chemically, or microbiologically contaminate food products.
According to the agency, the practice is against the hygienic and sanitary standards outlined in Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.
The regulator reiterated that all equipment, utensils, and food-contact surfaces used in the handling, preparation, processing, packaging, and storage of food must be constructed of food-grade, non-toxic, and corrosion-resistant materials in accordance with existing food safety regulations.
Food establishments must ensure that all knives, blades, and cutting devices are in good hygienic condition and are free of rust, corrosion, cracks, chipping, paint, breakage, or any other defects that might contaminate food, according to the FSSAI.
“The FSSAI has ordered all Food Business Operators (FBOs) in the country to only use food-grade, corrosion-resistant knives, blades, and other cutting gear in food handling and processing operations,” according to the statement.
It also highlighted the importance of cleaning, disinfecting, and sterilizing such equipment on a regular basis as needed.
Additionally, in order to avoid the risk of contamination, the authority recommended companies to quickly replace or discard any damaged, rusted, or otherwise inappropriate cutting instruments.
To ensure food safety standards, appropriate cleaning and disinfection processes must be implemented at regular intervals, according to the statement.
FSSAI warned of strong action against offenders, stating that non-compliance with the advisory may result in penalties under the Food Safety and Standards Act of 2006.
FSSAI Regional Directors and Food Safety Commissioners in all states and Union Territories have also been requested by the authority to ensure strict monitoring during inspections.
During inspections, the FSSAI has told food safety officials and licensing authorities to keep a close eye out and make sure the recommended criteria are being followed.
According to the regulator, necessary action should be initiated wherever violations are discovered, in line with the Food Safety and Standards Act and its accompanying regulations.