India's food regulator orders removal of rusted knives

India's national food safety regulator has directed all restaurants, food manufacturers, and other food businesses to immediately stop using rusted, chipped, or otherwise damaged knives and cutting equipment. The directive, issued by the Food Safety and Standards Authority of India (FSSAI), reinforces existing hygiene laws and mandates the use of food-grade, corrosion-resistant tools to prevent contamination.

The advisory, dated June 15, 2026, was circulated to state food safety commissioners and regional directors for enforcement. It states that equipment used in food handling, preparation, and packaging must be made of safe materials and maintained in a hygienic condition to prevent physical, chemical, and microbiological contamination. The FSSAI said it had observed that some businesses continue to use unsuitable cutting tools despite existing regulations.

Authorities warn that damaged equipment poses significant health risks. Rust flakes or metal fragments from chipped blades can mix with food, creating a choking hazard or causing internal injury. Furthermore, corroded and pitted surfaces can trap food particles and moisture, becoming breeding grounds for harmful bacteria...