I work at a small plant filling and packing candy, now we have certain GMP controls in place and a HACCP plan that was written way before I came along. A customer recently asked about the lubricants we use and whether or not they are food grade. I talked it through with the maintenance engineer and he said they are not available or there is no equivalent that does the job quite as good. Not that I don't trust the old critter I wanted to sound out the experts on what is best practice for managing lubricants in a food environment. Is food grade as good as standard and what about the cost difference?
Tks,
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