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Sarah Krol - Articles and news items

Food Grade Lubricants supplement 2013

Issue 1 2013, Supplements  •  26 February 2013  •  Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen

Dispelling the myths surrounding food grade lubricants (Sarah Krol, Managing Director, Food Equipment & Nonfood Compounds, NSF International)
Certifying food grade lubricants as halal
(Kamarul Aznam Kamarozaman, Editor, HalalMedia.net)
Food Grade Lubricants Roundtable

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.

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?

Higher standards for hygiene

Issue 1 2009  •  20 February 2009  •  Sarah Krol, Business Unit Manager, NSF

Consumers today make well-informed choices about the food products they purchase. Savvy shoppers have access to a wealth of information and select their products based on brand recognition, nutritional labelling and differentiating attributes such as Certified organic, allergen-free and fair-trade. The food processing industry must continually evolve to keep pace with consumer expectations for safe, nutritional and innovative food products. For example, the demand for ready-to-eat food stuffs requires exceptional standards for cleanliness and hygiene in a food plant.

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.

NSF International’s food programs

Issue 2 2008, Past issues  •  13 June 2008  •  Sarah Krol, Business Unit Manager, NSF International and Greta Houlahan, Corporate Communications Manager, NSF International

Since its inception, NSF International has established itself as the company of standards – one that has been setting the bar in public health and safety for nearly 65 years. As a world leader in the testing and certification of products, NSF develops standards, tests products, certifies compliance as well as provides educational opportunities through its Centre for Public Health Education.

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.


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