Food Grade Lubricants - Articles and news items

Food Grade Lubricants supplement (free to view)

Issue 4 2011, Supplements / 12 September 2011 / Jessica Evans, Nonfood Compunds Registration Manager, NSF

This special supplement is sponsored by Anderol, Fuchs Lubritech, Petro Canada, OKS, Performance Fluids and ROCOL:

• Reduce chemical hazards in your food processing facility
  Jessica Evans, Nonfood Compunds Registration Manager, NSF (more…)

Food Grade Lubricants: Invest now, save in the future

Issue 1 2011 / 3 March 2011 / Jessica Evans, NSF Nonfood Compounds, Registration Manager, NSF

On 4 January 2011, United States President Barack Obama and Congress passed the Food and Drug Administration Food Safety Modernisation Act into law. This measure reflects a significant change in the United States food safety laws. This legislation mandates preventive measures by growers, processors and distributors, providing for increased inspections and gives the FDA greater regulatory authority. The specific areas of focus will be hazard analysis, validation and ensuring verification systems are in place.

This new U.S. regulation will have far-reaching implications for the global food supply chain. In addition to stricter measures for U.S. processors, the regulation establishes new requirements for labelling, import, supplier qualification programmes and mandatory recall authority. (more…)

The DNA of safer lubricants: product and systems certification

Issue 4 2010 / 26 August 2010 / Sarah Krol, General Manager, NSF Internatinal

For decades, manufacturers, retailers and trade organisations have emphasised voluntary compliance of government food safety standards with a strong focus on product safety. Today, global retailers and manufacturers are working to find common ground with schemes that focus on the quality and effectiveness of the underlying management systems involved in the production of food products.

One question facing food processors today is how will they ensure that the chemical compounds, processing aids and products they procure globally, meet the demands of a robust food safety scheme? In this article, we consider this challenge as it relates specifically to food grade lubricants, an integral component of modern processing technology.

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NSF Registration

Issue 1 2010, Past issues / 22 February 2010 / Sarah Krol, General Manager, Nonfood Compounds Registration Program, NSF International

The use of food-grade lubricants has revolutionised the food manufacturing process, making it possible to increase productivity, improve food safety and protect metal surfaces from corrosion and wear. They withstand extreme temperatures and can be designed for specialised applications. So what does the future hold for these Titans of the food production process?

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How to convert your processing plant to H1 and HT-1 registered food machinery lubricants

Issue 1 2010, Past issues / 22 February 2010 / Peter Bird, Marketing Advisor, Food Industry Machinery Lubricants, ExxonMobil Lubricants & Specialties

Recalls of food and beverage products due to contamination concerns have risen significantly over the last decade. Considering that recalled products can be devastating to a brand and potentially harmful to consumers, it is not surprising that the U.S. Food Processing 2008 Annual Manufacturing Trends Survey indi­cated that food and beverage processors’ number one concern is food safety, more so than energy, labour issues or environmental concerns.

This trend extends far beyond the United States, impacting regions all around the world. In today’s current global economic climate, food and beverage processors are under more pressure than ever to ensure the safety of their products, protect their brand reputation, enhance their company’s productivity and expand profit margins in the face of tightening economic times.

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Still key to safety in processing

Issue 2 2008, Past issues / 13 June 2008 / Sarah Krol, Business Unit Manager, NSF International

Increasingly, food safety regulators worldwide are increasing the enforcement of safety and hygiene requirements at the processor level. In recent years, food contaminations occurring at processing facilities have heightened public concerns about widespread foodborne illness outbreaks resulting from a single contamination incident.

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Maintaining quality

Issue 2 2008, Past issues / 13 June 2008 / Eduard Stempfel, Product Application Specialist, Team Leader R&D Services Bern, Shell Global Solutions

As food safety rises to the top of the agenda of food and beverage manufacturers, regulatory bodies and governments again and again, Eduard Stempfel, Shell’s Food Sector Product Application Specialist discusses the lubricants industry’s response to these trends for food grade lubricants and the need for the new ISO 21469 certification.

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A key factor in food safety: food grade lubricants

Issue 4 2007 / 16 November 2007 / Sarah Krol, NSF International

Of primary concern to today’s food manufacturers is the threat of food contamination resulting in regulatory enforcement, product recalls and consumer litigation. Food retailers and their branded suppliers fear instances of food contamination resulting in public notices, widespread food recalls, or even worse, consumer illness. Even before causation is demonstrated in a court of law, production down time, regulatory scrutiny and litigation fees can cost a manufacturer millions in lost revenue. In today’s world, instant media exposure and negative publicity can destroy a once trusted product brand overnight. Several recent, highly publicised cases of foodborne illness outbreaks in the US and Europe have heightened the awareness of consumers and regulators alike.

Earlier this year, the UK-based Food Standards Agency (FSA) taskforce published a guidance document to help manufacturers improve the safety of their food products and effectively deal with contamination incidents. While not legally binding, the guidance document includes recommendations for controls and procedures for monitoring supplier competence, quarantine requirements and foreign body control. (more…)

Lubricating the way to higher standards

Issue 2 2007, Past issues / 23 May 2007 / Eddy Stempfel, Shell Aseol AG

The food industry differs substantially from other industries in its demands for lubricants, with the emphasis not simply being on technical performance. A great deal of attention is also given to issues such as cleanliness, health, safety and preventing contamination.

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Food grade lubricants – are they environmentally friendly and biodegradable?

Issue 2 2007, Past issues / 23 May 2007 / Dr Mary Moon, Bel-Ray Company, Inc

Needs unique to the food processing industry have motivated the development of food grade lubricants.1-4 These lubricants are formulated to minimise risks associated with unavoidable occasional trace contamination in food and beverages. Well-defined regulations specify standards for food grade lubricants in certain nations.1,5 A new international standard for food processing hygiene will stimulate more widespread regulation and use of these products throughout the world.6

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Certification, the future of food-grade lubricants

Issue 3 2006, Past issues / 11 August 2006 / Pat Presswood, Business Unit Manager, Nonfood Compounds Registration Program, NSF International

According to a recent research survey by Gantz Wiley Research, two of the leading issues facing the food processing industry today are regulations and food safety. As economies continue to grow, the need to move and supply safe food will also increase. With this said, regulations and programs must evolve to reflect those changing needs.

One area of concern for food and beverage processors is lubricant contamination from production equipment. To help decrease the possibility of contamination, increasing numbers of processors are replacing non-food grade lubricants with NSF H1 food-grade lubricants.

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Understanding the needs, meeting the challenge

Issue 2 2005, Past issues / 3 May 2005 / Mandy Drabwell, Commissioning Editor, New Food

Pressure from consumers has forced manufacturers to take greater care and be even more accountable for their products. This requires assurance at every level of the supply chain and particularly within the factory. Mandy Drabwell investigates how food grade lubricant manufacturers are playing their part in meeting the challenge.

All food and beverage processing equipment requires lubrication in order to work reliably and effectively and should be designed in such a way that contamination of food product by lubricants is kept to an absolute minimum. However, while equipment suppliers make every effort to prevent such contamination, incidental contact can occur – especially when maintenance is carried out or when technical failures occur. It is essential, in the event of such circumstances, that the lubricant will not impart taste or odour, or cause harm when consumed. This can only be ensured through the use of food grade lubricants.

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Global listing program

Issue 1 2005, Past issues / 31 January 2005 / Kenji Yano, Ph. D., Business Unit Manager, Nonfood Compounds Registration Program, NSF International

With increased interest from food manufacturers to apply sanitary equipment design principles to their processes, many food processing equip- ment manufacturers now design and construct equipment with food safety in mind.

Some of these considerations include the following:

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