Food Grade Lubricants supplement 2014
With featured articles from NSF International on the guidelines for segregation within production and from the H1 Global Food Lubricants Workgroup at ELGI on the future of lubricants in food production…
- Guidelines for segregation within production
Ashlee Breitner, Business Unit Manager: Nonfood Compounds, Consumer Products & Food Contact Regulatory Compliance, NSF International
Food producers today hear the words ‘recall’ and ‘risk mitigation’ on a regular basis – they are typical focuses for the quality teams that are responsible for delivering a safe and effective product. In recent years, there has been a shift in government regulations and inspections pertaining to food safety from control strategies to a strategy with a greater focus on risk management. Potential sources of food contamination can stem from anything from environmental conditions to food additive ingredients to lubricants or cleaners used in or on food processing machinery.
- The future of lubricants in food production
Andre Adam Chair, H1 Global Food Lubricants Workgroup, ELGI
Food is emotion. We like it, we love it, we need it, we eat it (sometimes too much of it) and, unfortunately, many people do not get enough of it. In all cases it has our attention. Over the recent years food, and more specifically the health related issues coming from manufacturing and malpractice with food, have drawn a lot of attention in the press. Many of the scandals with horse meat and bacterial ingress are still fresh in our memory. Unfortunately in a number of these incidents lubricants were identified as being the problem. Whether these reported incidents were accurately reported or more wanting to set a mood or catch a headline does not really matter. What matters is that when lubricants are mentioned in relation to food and risk our industry is in the news in a less than positive way.
- Lubricant innovation: Cutting contamination risks
Managing both food safe and conventional lubricants in the same facility is one of the major challenges facing operators in today’s food processing plants. It takes a tough lubricant to stand up to the intense conditions in food processing facilities. For example, wet and humid environments caused by regular cleaning of processing equipment, along with the increased complexity and continuous operations, all challenge the performance of lubricants. And regulations can make operations even more complex and difficult to manage.
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