Notification/Circular No.: F. No. RCD-15001/11/2021-Regulatory-FSSAI dated June 15, 2026
Applicable Act/Rule: Food Safety and Standards Act, 2006; Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011
Applicable Section/Rule: Schedule 4
Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 requires that equipment, utensils and food-contact surfaces used in food handling, preparation, processing, packaging and storage shall be made of food-grade, non-toxic, corrosion-resistant materials, maintained in hygienic condition, and adequately cleaned and disinfected at appropriate intervals. It has been brought to the notice of FSSAI that certain Food Business Operators (FBOs) are using rusted, corroded, chipped, painted, damaged or otherwise unsuitable knives, blades and other cutting equipment during food handling, preparation, processing, cutting, slicing and packaging operations.
All Food Business Operators are directed to comply with the following:
i. Only food-grade, corrosion-resistant knives, blades and cutting equipment are used in food handling and processing operations.
ii. Knives, blades and cutting equipment are maintained in a sound and hygienic condition and are free from rust, corrosion, chipping, paint, cracks, breakage or any other defect that may contaminate food.
iii. Rusted, corroded, chipped, damaged or otherwise unsuitable knives, blades and cutting equipment are immediately removed from use and replaced.
iv. Adequate cleaning, sanitisation and sterilisation procedures, wherever applicable, are in place for knives, blades and cutting equipment at prescribed intervals.
Non-compliance shall attract action under the Food Safety and Standards Act, 2006 and regulations made thereunder. Commissioners of Food Safety of all States/UTs and Regional Directors, FSSAI are directed to instruct the concerned Licensing Authorities and Food Safety Officers to maintain strict vigilance during inspections and take appropriate action on non-compliance. The advisory is addressed to All Food Business Operators, Commissioners of Food Safety of all States/UTs, and All Regional Directors, FSSAI. It is issued with the approval of the Competent Authority and signed by Dr. Amit Sharma, Executive Director (Compliance Strategy), FSSAI.
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