Home > FSSAI Advisory on Food Safety

The provided sources outline critical safety directives issued by the Food Safety and Standards Authority of India (FSSAI) in June 2026. These advisories focus on preventing food contamination through the proper use of cutting equipment and the elimination of hazardous packaging materials.

Standards for Cutting Equipment (Knives, Blades, etc.)

Food Business Operators (FBOs) are required to follow strict hygienic and sanitary requirements regarding the tools used in food handling, preparation, and processing. Key points include:

• Material Requirements: All equipment, utensils, and food-contact surfaces must be made of food-grade, non-toxic, and corrosion-resistant materials.
• Maintenance and Hygiene: Equipment must be maintained in a sound, hygienic condition to prevent food contamination. This includes implementing regular cleaning, sanitization, and sterilization procedures at prescribed intervals.
• Prohibited Tool Conditions: FBOs must not use knives or blades that are rusted, corroded, chipped, painted, cracked, or otherwise damaged. Such defects can lead to physical, chemical, and microbiological contamination of food.
• Immediate Corrective Action: Any unsuitable or damaged cutting equipment must be immediately removed from use and replaced.

Discontinuation of Metallic Pins and Wires:

FSSAI has issued an immediate directive to stop using metallic/staple pins and wires in food products and their packaging.

• Identified Risks: Metallic pins have been found embedded in or attached to items like cakes, sweet boxes, and snack pouches, creating a serious food safety hazard. Inadvertent consumption of these pins can lead to injury and adverse health consequences.
• Prohibited Uses: FBOs must immediately discontinue using metallic pins or wires for sealing, fastening, or securing any food item, parcel, or packaging (including takeaway meals and bakery products).

Compliance and Enforcement:

The FSSAI emphasizes that these directives are mandatory under the Food Safety and Standards Act, 2006.

• Monitoring: Commissioners of Food Safety and FSSAI Regional Directors are instructed to maintain strict vigilance during inspections to ensure these standards are met.
• Penalties: Any non-compliance observed regarding cutting equipment or the use of metallic pins will attract appropriate penal action and legal proceedings under the FSS Act, 2006, and its associated regulations.

The provided sources do not list the specific monetary fines or terms of imprisonment for non-compliance. Instead, they state that any violations will trigger penal and legal actions as prescribed under the Food Safety and Standards Act, 2006, and its associated regulations.

Specifically, the sources note:

• Action under the FSS Act: Any observed non-compliance regarding the use of cutting equipment or metallic pins will attract action and legal proceedings according to the provisions of the 2006 Act.
• Enforcement via Inspections: Commissioners of Food Safety and FSSAI Regional Directors are directed to initiate “appropriate action” if they find violations during their inspections.

Information regarding specific penalty amounts (such as the exact cost of fines or the length of potential jail sentences) is contained within the Food Safety and Standards Act, 2006 itself, rather than these specific advisory notices.

According to the sources, food-grade material for cutting equipment (such as knives and blades) is defined by its functional and safety properties rather than a specific list of chemical compositions.

To be considered compliant for use in food handling, preparation, and processing, the material must meet the following criteria:

• Non-toxic: The material must not leach harmful substances into food.
• Corrosion-resistant: It must be able to withstand moisture and food acids without rusting or corroding.
• Durable and Smooth: It must be free from defects that could contaminate food, such as paint, chips, cracks, or breakage.
• Cleanable: The material must be capable of being maintained in a hygienic condition and be able to withstand regular cleaning, sanitization, and sterilization procedures.

The sources explicitly state that equipment that is painted, rusted, corroded, or chipped is considered “unsuitable” and does not meet these standards. These requirements are mandated under Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011.

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• Advisory regarding use of food-grade and corrosion-resistant knives, blades and other cutting equipment by food businesses
• Immediate discontinuation of use of metallic pins/wires in food products and packaging materials

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