Rusty and broken knives can spread diseases

19-Jun-2026

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The Food Safety and Standards Authority of India (FSSAI) has issued strict guidelines requiring all food businesses to stop using rusty, broken, or damaged knives to prevent food contamination. 

Food safety has become a major concern in India as authorities continue to tighten regulations to protect public health. In a recent move, the Food Safety and Standards Authority of India (FSSAI) has issued a strict advisory to food businesses, restaurants, cafes, catering services, and food manufacturers across the country. The regulator has directed all food establishments to immediately stop using rusty, broken, chipped, or damaged knives and blades in kitchens and food-processing units.

According to FSSAI, kitchen tools that come into direct contact with food must be clean, food-grade, non-toxic, and properly maintained at all times. The authority observed that many food businesses are still using old and damaged cutting tools, increasing the risk of food contamination. Such practices can expose consumers to harmful bacteria, physical contaminants, and chemical hazards.

The directive aims to reduce health risks from bacteria, physical fragments, and chemical hazards by mandating the use of clean, food-grade, well-maintained kitchen tools. FSSAI is enforcing inspections and warns of penalties for non-compliance, emphasizing food safety and hygiene to protect consumers from foodborne illnesses and contamination.