Machinery Lubrication magazine published by Noria Corporation
Issue link: https://www.e-digitaleditions.com/i/1463313
www.machinerylubrication.com | March - April 2022 | 33 • List every potential hazard tied to those steps. • Assess the severity of all potential contam- ination risks. • Weigh the risk vs. benefit of steps in the process — what's critical; what is not? • Ensure sufficient controls across the entire operation. In pursuit of zero accidents, zero defects and zero failures, the Japanese Institute of Plant Maintenance ( JIPM) developed its Total Productive Main- tenance (TPM) concept. B e c a u s e l u b r i c a t i o n is critica l to ensuring safe, effective food and bevera ge production, TPM is an ef fective strateg y for covering all the bases of plant management to reduce risk. A pla n shou ld address H ACCP, and a ll employees should understand processes. W hile developing a training and staying compliant with FSMA m i g ht s e e m o v e r- whelming, it begins by listing every step in the manufacturing process. A ssemble t he tea m, refer to a plant diagram, outline every step in the production process, and then break down those steps into machines and specific components that require lubrication. W hile doing so, keep in mind what "hazard" means in the food processing arena as it relates to food-grade lubricants. Any situation that could compromise the integrity of a food product or ingredient is considered a potential hazard. By including a range of individuals involved in manufacturing processes, more intelligence about potential hazards can be compiled and reviewed. Identifying potential risks is the founda- tion of establishing SOPs and training. Below are additional tips for creating procedures to ensure lubricants are used prop- erly, safely and in compliance with FSMA and FDA requirements. • Perform a site survey to help assign an appropriate food-safe lubricant to every component that requires one. • Seek out NSF registration to ensure that lubricants are suitable for use in food and beverage processing. • Outline specific SOPs and identify who (an individual or team) in the organiza- tion will be held accountable for each step. • Test and monitor the controls put in place. • Ensure that the maintenance plan meets HARPC requirements. Take the Guesswork Out of Training Food and beverage processors are not alone in their pursuit to achieve FSM A compliance, properly select lubricants, and develop maintenance plans. From learning precision lubrication skills to ma ximize machine reliability to analyzing lubricants for use in food processing, an experienced training partner can lift the burden so manufacturers can focus on production and profitability. Noria offers a Food Processing Equipment Lubrication course that outlines the FSMA, how it impacts food processors' lubrication program and lubricants used, and how to develop a risk-based prevention control plan that will ensure compliance. ML ML ML ML ML Know someone who needs to read this magazine? Let them know it's free! www.machinerylubrication.com