833.273.6518 | noria.com
18
FOOD PROCESSING
EQUIPMENT LUBRICATION
Course Topics
• How to develop a plan for
assessing current food-grade
lubricant use
• How to conduct a Hazard
Analysis and Critical Control
Points (HACCP) review of your
lubrication program
• How to develop compliant
standard operating procedures
• How the various food-grade
lubricant requirements and
consequences of non-compliance
contribute to the biological,
chemical and physical risks
outlined in FSMA
• How to prepare for an FDA
inspection and know what you
will need for an FDA inspection
Course Description
When it comes to food processing, effective
lubrication is fundamental to reliable and
efficient manufacturing. When the Food Safety
Modernization Act (FSMA) was enacted in 2011,
manufacturers contributing to the creation of
food, pharmaceuticals and dietary supplements
were mandated to implement systems and
controls that specifically address the hazards
which impact the safety of the food supply.
This new law puts the burden on the individual
company's CEO and board of directors to
ensure that the food produced is safe. The
implementation of the Hazard Analysis and Critical
Control Points (HACCP) and the Hazard Analysis
and Risk-Based Preventive Controls (HARPC)
emerged as primary guiding principles, shifting
the focus on responding to contamination in the
U.S. food supply to prevention.
Training Options
• Online
Bridging the Gap Between Regulation and Reliability
Online Training
Want to learn more
about this course?
Download our brochure
or visit noria.com/train.
Get Certified
Food Processing Equipment
Lubrication prepares students
for the ICML's Machinery
Lubrication Engineer (MLE)
certification.
