Machinery Lubrication magazine published by Noria Corporation
Issue link: http://www.e-digitaleditions.com/i/1463313
32 | March - April 2022 | www . machinerylubrication.com More than 3,000 die each year from foodborne diseases. e FSMA shifted "response" and reactive measures to a proactive, preventive approach. FSMA is designed to dramatically change the way we identify and prevent foodborne illness in the global food system. It acknowl- edges foodborne illness as a significant threat to public health and the economy. It also empha- sizes that food safety is a shared responsibility, and every player in the supply chain must be held accountable by putting defined protocols and procedures in place to prevent contamina- tion. e FSMA gives the FDA enforcement authority to promote compliance and encourage risk-based food safety standards. at way, when an exposure occurs, there are plans for a timely and effective response to help contain the problem. In the Know — Implementing FSMA ere is quite a bit of confusion surrounding FSMA and hazard systems such as HACCP, and misunderstandings about what the regu- lations require can put a food and beverage manufacturer at risk of noncompliance. "Not understanding" FSMA will not excuse a processor from audits, fines and penalties. Because FSMA covers a broad scope of indus- tries and manufacturers, some that might not think their facilities require food-safe lubricants could unknowingly be violating the law. Here are some FSMA requirements and steps that will help manufacturers comply: • All plants must have a food safety plan that is documented and developed with a preventive controls-qualified individual trained by an FDA partner. • Manufacturers should designate someone as the FDA liaison to assist with inspec- tions. • A lubrication program must list all steps in the manufacturing process. • Manufacturers must assess the severity of every listed potential hazard. • e risk of listed hazards must be weighed against the benefit to explain why it exists in the process. • Risks must be limited with documented controls that are put in place. • Controls must be proven to be effective to prevent a hazard from occurring. • e entire process must be on record and produced on demand for an FDA inspector. What are HACCP and HARPC? HACCP is a system to help stop hazards in food production, and it includes seven principles: 1. Hazard analysis 2. Critical control point identification 3. Establishment of critical limits 4. Monitoring procedures 5. Corrective actions 6. Record keeping 7. Verification procedures HARPC is a hazard analysis provision of the FSMA that was created to identify potential risks of contamination to food and ingredients in processing, manufacturing, packaging and holding. Every hazard must be identified, evaluated, prevented, monitored and corrected. Because of the HACCP and HARPC responsibilities that are necessar y for complying with FSMA, food and beverage manufacturers shoulder a significant burden to develop airtight SOPs. Basically, there is zero tolerance for contamination. What does all this have to do with food- grade lubricants? e right lubricant must be assigned to each application in the manufac- turing process, and those food-safe lubricants must stand up to FSMA requirements. Other- wise, a manufacturer is at a significant risk of threatening public health, losing consumer confidence and footing costs of recall and notification that could inhibit the ability to operate. Overcoming Challenges — Safely Lubricating Food Processing Equipment Unlike other industries, the food and beverage processing industry faces unique circumstances that can pose hazards to food safety when it comes to lubrication. Lubricants must stand up to extreme conditions — heat, cold, water and steam, to name a few. Machine parts — For one, there's the complexity of manufacturing equipment involved in the process that includes a range of components that require lubrication — pumps, mixers, tanks, chain drives, conveyor belts and more. Internal surfaces — Beyond lubricating critical machine parts, food and beverage processors also use lubricants for internal surfaces to control factors like heat and corro- sion. Other lubricant qualities — In a food and beverage processing facility, lubricants must perform effectively by offering effective pumpability. Plus, the lubricants should stand up when exposed to water, oxygen and heat. Systems and SOPs — Defining Processes Selecting the right food-grade lubricants and putting required hazard prevention and SOPs in place will prevent potential risks and exposures. And, in today's environment, no food processor can afford to take short-cuts with training and process implementation. Where to start? To develop a program in keeping with FSMA standards that will reduce liability and help protect public health, there are several factors to consider: • Identify every step in the manufacturing process. FOOD PROCESSING LUBRICATION "Not understanding FSMA will not excuse a processor from audits, fines and penalties."