Food Grade Lubricants supplement 2014
Ashlee Breitner from NSF International explains why the use of ISO 21469 is on the rise, and New Food explains how food grade lubrication certification provides best practice…
- ISO 21469: Why this International Standard is on the rise
Author: Ashlee Breitner, Business Unit Manager, NSF International
The uptake of global food safety standards in recent years has prompted sectors throughout the food safety supply chain to implement more rigorous product safety measures, and the lubricants industry is no exception. In 2006, the need for an internationally recognised set of requirements was made apparent to the International Organisation for Standardisation (ISO). This need was to establish a new, voluntary ISO standard for lubricants used in the manufacturing and processing of food and similar products. The document was titled ‘ISO 21469: 2006(E) – Safety of machinery – Lubricants with Incidental Product Contact’, by the Technical Committee ISO/TC 199, Safety of Machinery, and it specifies the hygiene requirements for the formulation, manufacture and use of lubricants which may come into contact with food products during processing…
- Ensuring productivity: how food grade lubrication certification provides best practice
Effective lubrication of food processing equipment is increasingly important, with manufacturing operations being expected to run continuously and equipment having to endure conditions such as extreme temperature swings and contamination-prone environments. Frequent water washouts can contaminate and wash away lubricant, and all of these factors can affect the productivity of machinery; making it more important to choose the right food grade lubricant. There are also rigorous certifications that need to be achieved to ensure equipment lubricants are manufactured in a hygienic environment, using both best practices and the safest ingredients…
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