Machinery Lubrication magazine published by Noria Corporation
Issue link: https://www.e-digitaleditions.com/i/1480588
www.machinerylubrication.com | September - October 2022 | 31 ML ML So, what are NSF's compliance programs for food-grade lubricants and why are they important? Registrations and Certifications Quality and purity are of utmost importance in a food and beverage production line, and the NSF has various registrations which are based on the USDA White Book. ese registrations address the level of contact a lubricant can have with food and the level of risk associated with each. ey include 3H, H1, H2 and H3 lubricants. NSF also certifies (and lists online) products that meet ISO 21469 standards for food-grade lubricants. ISO 21469 is a step-up from H1 registrations as it goes beyond formulations and ingredients and includes quality control and risk assessments. Guidelines for allowable substances used in the formulation of food-grade lubricants are contained in the Code of Federal Regulations (CFR) Title 21. Food-grade lubricants must be formulated to meet U.S. FDA 21 CFR 178.3570. Using a food-grade lubricant can also be a proactive part of a plant's Hazard Analysis Critical Control Point (HACCP) system. HACCP is a science-based system aimed at controlling food safety hazards within the plant as a way of mitigating the risk of food contamination. An HACCP certification comes highly recommended as it demonstrates a commitment to food safety from harvest to consumption. Prerequisite programs, such as Current Good Manufacturing Practices (cGMP), are required for an HACCP certification. Prerequisite programs are geared towards ensuring necessary environmental and operating conditions are adhered to in a food production setting. HACCP is built upon seven basic principles: • Hazard analysis • Critical Control Points (CCPs) identification • Establishing critical limits • Monitoring procedures • Corrective actions • Verification procedures • Record-keeping and documentation procedures Best-practice facilities create and maintain a comprehensive HACCP plan. Some food processing facilities have also implemented color- coding as a part of their HACCP plan. A color coding system also helps to reduce product mix-ups in a diverse and multi-lingual setting. Application Direct contact, 3H lubricants are used as release agents on baking pans, dough dividers, cutters, knives, trays, grills, pans, hooks and other food processing equipment. e lubricants can also be used as a coating on eggs, fruits and vegetables and as a defoaming agent. 3H lubricants are also used as floats to protect the surface of wine and vinegar from air exposure and as a grain dust control agent. H1 lubricants perform the same basic functions as conventional lubricants while maintaining compliance with food safety regulations. Depending on the application of use, H1 food-grade lubricants are formulated to provide protection against rust, wear and corrosion. Extreme pressure properties and oxidation stability are examples of features that may be found in H1 food-grade lubricants. ese lubricants must also maintain compatibility with commonly used elastomers often used in seals. H1 lubricants can be used as antirust agents or release agents on gaskets and seals. Food-grade hydraulic fluids, greases and gear lubricants are common H1 lubricants used in food processing facilities. ML lubricants 3H Are direct contact lubricants. These lubricants are produced with base stocks approved for use by the United States Pharmacopeia (USP) and National Formulary (NF). lubricants H1 Formulated with HX-1 approved additives, are for incidental contact applications. lubricants H2 Can only be used in the parts of food and beverage processing facilities where there is no possibility of the lubricant coming in contact with food. lubricants H3 Are soluble oils used to clean and prevent rust on food processing equipment during storage. These lubricants must be wiped o‚ before the equipment is used.