Grade 304 stainless steel at an FSSAI inspection

FSSAI rules require food contact surfaces to be food grade, non toxic and corrosion resistant. They do not name a specific steel grade. Grade 304 stainless steel matters because it resists rust and pitting in a wet, salty kitchen, so surfaces stay sound and cleanable. Lower grades can corrode sooner, and visible corrosion is something an inspector may record.

What the rules actually say

Schedule 4 of the Food Safety and Standards (Licensing and Registration of Food Businesses) Regulations, 2011 sets hygiene requirements for food businesses. It requires equipment, utensils and food contact surfaces to be made of food grade, non toxic, corrosion resistant materials and kept in a hygienic condition. FSSAI repeated this in its June 2026 advisory on cutting equipment, which we cover in our article on the FSSAI advisory on corroded equipment.

Note what the rule does and does not say. It sets the outcome, a corrosion resistant, hygienic surface, and leaves the choice of material to the business. That is why grade matters in practice, even though the rule does not name one.

Why grade 304 holds up

Stainless steel resists corrosion because chromium forms a thin protective layer on the surface. Grade 304 contains roughly 18 percent chromium and 8 percent nickel. That combination gives it good resistance to the water, salt, acids and cleaning chemicals found in Indian commercial kitchens.

Lower cost grades with less chromium or nickel can perform well in dry conditions but are more likely to show rust spots, staining and pitting in wet areas. Painted or coated mild steel depends entirely on the coating, and once that chips, the steel underneath rusts.

What an inspector is likely to look at

We cannot speak for any individual officer, but inspections focus on whether food contact surfaces are sound and clean. In practice that means:

• Rust spots, pitting or staining on tables, sinks and shelving.
• Corrosion at welds, joints and edges, where problems usually start.
• Flaking paint or coating on anything that touches food.
• Gaps, crevices and rough welds that trap food residue.
• Overall cleanliness and whether surfaces can be cleaned properly.

Grade alone is not enough

Fabrication quality

Even grade 304 can fail at a poor weld. Welds should be continuous, smooth and cleaned so the protective layer re-forms. Rough or porous welds trap dirt and can discolour.

Design

Coved corners, sealed edges and no hidden voids make surfaces easier to clean. Our guide to checking welds, gauge and finish explains what to look for.

Cleaning practice

Harsh abrasives, steel wool and chloride heavy cleaners can damage any stainless steel. Use suitable cleaners and soft pads, and rinse well.

How to confirm what you have

Ask the manufacturer for written confirmation of the steel grade for each item, ideally backed by mill test certificates for the sheet used. A magnet test is not reliable proof on its own, because some processing can make grade 304 slightly magnetic. For existing equipment of unknown grade, look at how it has aged: widespread rust in wet areas suggests a lower grade.

For a deeper look at the material itself, see our existing guide to grade 304 stainless steel in commercial kitchens.

Steelkraft manufactures stainless steel shelving and counters and food service equipment in grade 304 stainless steel, fabricated in-house and backed by ISO 9001:2015 certification. For local projects, see our pages on stainless steel kitchen equipment in Hyderabad and commercial kitchen equipment in Karnataka.

Where lower grades fail first

In kitchens using lower grade or painted steel, problems usually appear first in predictable places. Sink bowls and drainboards, where water stands for long periods. The underside of work tables near the floor, where mopping water and cleaning chemicals collect. Welds and joints, where heat changes the metal. Wall shelves above sinks and steam equipment. Checking these spots gives a quick picture of how equipment is ageing.

Replacing equipment in stages

If an audit finds corroded equipment, you may not need to replace everything at once. Start with food contact surfaces that show rust or pitting, then the wettest areas, then items that are worn but still sound. Planning replacement in stages spreads cost while dealing with the highest risk items first. When replacing, specify the grade in writing and ask for the same standard across all new items so the kitchen ages evenly.

Keeping a simple file with grade confirmation for each item also helps if questions arise during an inspection.

Frequently asked questions

Does FSSAI require grade 304 stainless steel?

The regulations require food contact surfaces to be food grade, non toxic and corrosion resistant. They do not name a specific grade, but grade 304 is widely used because it meets that requirement well.

Can a magnet tell me if steel is grade 304?

Not reliably. Grade 304 is mostly non magnetic, but bending and welding can make parts slightly magnetic. Written grade confirmation and test certificates are better evidence.

Will grade 304 equipment never rust?

It resists corrosion well, but poor welds, harsh cleaners or long contact with salt and chlorides can still cause marks. Good fabrication and cleaning keep it in good condition.

To check whether your equipment is ready for inspection, reach the Steelkraft team.