The Food Safety and Standards Authority of India (FSSAI) has issued a new advisory for all food businesses across the country, emphasizing the importance of using food-grade, corrosion-resistant knives, blades, and cutting equipment. These tools are essential in any kitchen, but they are often neglected and not replaced timely, leading to potential food safety hazards.
What the FSSAI Advisory States
Under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011, FSSAI has prescribed hygienic and sanitary requirements for food business operators (FBOs). The regulations mandate that all equipment, utensils, and food-contact surfaces used in handling, preparation, processing, packaging, and storage must be made of food-grade, non-toxic, and corrosion-resistant materials. They must be maintained in a hygienic condition to prevent food contamination. Additionally, such equipment must be cleaned and disinfected at appropriate intervals.
The advisory was prompted by reports that some food businesses are using rusted, corroded, chipped, painted, damaged, or otherwise unsuitable knives and blades during food operations.
Risks of Using Rusted Knives
According to the advisory, using rusted, corroded, chipped, painted, damaged, inadequately cleaned, or non-food-grade knives and cutting equipment can lead to physical, chemical, and microbiological contamination of food. This violates the sanitary and hygienic requirements under the regulations.
Key Guidelines for Food Business Operators
- Only food-grade, corrosion-resistant knives, blades, and cutting equipment must be used in food handling and processing.
- All knives, blades, and cutting equipment must be maintained in sound and hygienic condition, free from rust, corrosion, chipping, paint, cracks, breakage, or any defect that could contaminate food.
- Rusted, corroded, chipped, damaged, or unsuitable knives and blades must be immediately removed from use and replaced.
- Adequate cleaning, sanitization, and sterilization procedures must be in place for knives, blades, and cutting equipment at prescribed intervals.
- Non-compliance will attract action under the Food Safety and Standards Act, 2006 and related regulations.
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