Lubricant Management in a Food Plant

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,

Dear Goliath,

Actually, there are two kinds of lubricant on the food industry, the food grade (usually white colored, odorless, and tasteless) and the non-food grade. You dont need to use the food grade for parts that didnt contact to your material or products. But for those that contact directly to your products, you have to use the food grade lubricants, without compromise. You can ask the MSDS to your supplier, which can explain to your auditor that your lubricant is food grade and safe to used.

Regards,


Arya

I do not have experience to share, but I've found some articles that may help.

What You Need to Know About Food-grade Lubricants
The smooth operator
The Continuing Evolution of Food-Grade Lubricants
Food Grade Lubricants Ease Contamination Concerns for Food Processors
Food Safety: The Legends of Food Grade Lubricants

Regards,
Simon

Goliath, doing a bit of research it looks as though there are food grade alternatives for all types of applications, they perform just as well and reading the suppliers literature they also claim that the price differential between non food grade and food grade is not much. Well not as much as when food grade lubricants were a new technology.

So no excuse for your engineer.

I have to confess my conclusions are based on theory and not on any practical experience. Hopefully one or two members can verify.

Regards,
Simon

Thank you for your comments and links. I'm clear now of the different lubes for use in the food industries and the regulations that apply. According to my reading there are three main categories of lubricants used in the food industries. They are also as effective and cost-effective. I can now speak with data to my engineer and we will work a solution to change over to food grade. Appreciate your help.

H1 lubricants - Lubricants that could have incidental food contact are sometimes referred to as "above the line" lubricants. These may be used on food-processing equipment as a protective antirust film, as a release agent on gaskets or seals of tank closures, and as a lubricant for machine parts and equipment in locations where the lubricated part is potentially exposed to food. The amount used should be the smallest needed to accomplish the desired technical effect on the equipment. If used as an antirust film, they must be removed from the equipment surface. Ingredients for use in H1 lubricants are designated HX-1.

H2 lubricants - These are lubricants with no possibility of contacting food. These compounds may be used as a lubricant, release agent or antirust film on equipment and machine parts or in closed systems in locations where there is no possibility of the lubricant or lubricated part contacting edible products.

H3 soluble oils - These products may be applied to hooks, trolleys and similar equipment to clean and prevent rust. The portions of the equipment that contact edible products must be clean and free of the oil before reuse.


H1 Lubricants
Physiologically recognized as safe, inodorous and tasteless special lubricants which meet the requirements of § 5 of the German food act (LMBG) and of the FDA 21 CFR 178.3570. As NSF registered H1 products, their contact with foodstuff is admissible.

Dear Goliath,

You can also find some discussion on this topic in these older threads –

http://www.ifsqn.com...?showtopic=6869

http://www.ifsqn.com...hp?showtopic=49

Rgds / Charles.C

Thank you Charles and all for your assistance. I've since had a face to face with my engineer and we now have a plan to move fully to suitable lubricants dependant on risk proximity to the product line.

Tks,

Ah! Yet again, another great point of reference!