In the food processing industry, lubricants play a critical role in maintaining the efficiency and longevity of machinery and equipment. However, not all lubricants are created equal, and using unsuitable lubricants can pose serious risks to food safety and quality. To ensure compliance with regulations and maintain the integrity of food products, it is essential to understand how to select and care for food-grade lubricants. Compliance, proper storage and handling, consequences of cross-contamination, and effective segregation and labeling strategies must all be considered in order to successfully lubricate equipment used in food processing plants.
Food Safety Regulations: FDA, NSF, and HACCP
Food safety is of paramount importance in the food processing industry. Several regulatory bodies have established guidelines and standards to ensure the safety of food products. The primary regulatory agencies governing food grade lubricants include:
Food and Drug Administration (FDA): The FDA regulates lubricants that may come into contact with food through its Code of Federal Regulations (CFR) Title 21, Part 178.3570. Lubricants must meet specific criteria to be considered food grade.
National Sanitation Foundation (NSF): The NSF is an independent agency that certifies the ingredient lists to ensure that they meet the standards for a given food grade classification. All certified food grade lubricants can be found on their website. The most common food grade classification is H1, for incidental contact.
Hazard Analysis and Critical Control Points (HACCP): HACCP is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. Using food grade lubricants is a crucial component of a HACCP plan to prevent contamination.
ISO 21469 Certification: ISO 21469 certification guarantees the safety and quality of lubricants used in food production. It focuses on preventing contamination and maintaining hygiene standards. Certified facilities undergo strict audits and adhere to guidelines in sourcing, manufacturing, and distribution. The certification assures consumers and regulators that lubricants used in food processing are safe and meet requirements.
Food-Grade Lubricant Classifications
Food grade lubricants are classified based on their composition and performance characteristics. The three primary classifications are:
H1 Lubricants: These lubricants are intended for incidental contact with food. There can be no more than 10 parts per million of this lubricant that can end up in the finished product, as per the FDA. The FDA is not claiming that a concentration as high as 10 parts per million is safe to consume, but that the company has done it’s due diligence in mitigating contamination of the finished product.
H2 Lubricants: These lubricants are not intended for direct contact with food but may be used in areas where there is no possibility of contact. They are used for general lubrication purposes, and are typically used in locations below the line of production, i.e., conveyor gearboxes and bearings removed from the product line or after packaging. They technically are no longer considered food-grade.
H3 Soluble Oils: These lubricants are used to prevent rust and corrosion on hooks, trolleys, and similar equipment. They are not directly used in contact with food and are typically washed off before processing. They are tasteless, odorless, and formulated with ingredients that are generally recognized as safe (GRAS) by the FDA.
Jet-Lube's high-performance food-grade line is highly recommended for industrial applications where lubricants may have incidental contact with edible products.
Selection Criteria
With any lubricant, there are certain performance criteria to consider. Food-grade lubricants have special requirements because they can directly impact the quality and safety of the product they come in contact with. Generally, food-grade lubricants should exhibit the following qualities:
Tasteless and Odorless
One of the fundamental requirements for approved food-grade lubricants is that they should be tasteless and odorless. Contamination from lubricants with strong odors or flavors can compromise the attributes of the food and result in consumer dissatisfaction or rejection. By being tasteless and odorless, food-grade lubricants ensure that the quality of the final food products is preserved.
Neutral Behavior Toward Plastics and Elastomers
Food processing equipment and even food packages often incorporate plastic and elastomer components due to their desirable properties, such as flexibility, chemical resistance, and durability. Food-grade lubricants must exhibit a neutral behavior toward these materials. Compatibility is essential to prevent any adverse effects, such as swelling, degradation, or failure of plastic and elastomer parts. Lubricants that are not compatible with these materials can cause contamination risks and compromise the integrity of the equipment, potentially leading to product recalls or safety concerns.
Resistance to Degradation from Food Products
Food-grade lubricants may come into contact with various food products during processing. They must withstand exposure to acidic, alkaline, or enzymatic environments without degrading. Lubricants that break down when in contact with food can introduce contaminants, reduce the quality of the food, and potentially harm consumers.
Lubricant Performance
Not only must the lubricants meet all of the previous standards, but they must meet the mechanical needs of the equipment. This means that the formulation needs to have the right viscosity for the application, viscosity index, additive package, and in the case of greases, the right thickener for the application.
Proper Storage and Handling
Selecting the right lubricant is only half the battle—to maintain the quality and performance of food grade lubricants, proper storage and handling is crucial. Follow these guidelines:
Store in a Clean and Controlled Environment: Food-grade lubricants should be stored in a clean and controlled environment to minimize the risk of contamination. The storage area should be free from dust, dirt, chemicals, and other potential contaminants. Additionally, follow the manufacturer's recommendations regarding storage temperatures for the specific lubricants being used. Extreme temperature fluctuations should be avoided, as they can affect the performance and stability of the lubricants. Improper storage temperatures can lead to degradation, separation, or changes in viscosity.
Prevent Cross-Contamination: One of the biggest hazards in food processing plants is the potential mixing of food-grade and non-food-grade lubricants. This often happens due to lack of clear labeling or poor segregation between the two types. Clearly label and differentiate containers and storage areas to minimize the risk of cross-contamination.
OilSafe Bulk Storage Systems Provide a Clear Labeling Strategy to Effectively Segregate Food-Grade Lubricants from Non-Food-Grade.
Use Clean Containers and Equipment: When handling food-grade lubricants, ensure that all top-up containers, pumps, and application equipment are clean and free from contaminants. Avoid introducing foreign particles or substances into lubricant containers, as they can compromise the quality and safety of the lubricant.
Bottom Line
The selection and care of food-grade lubricants is vital for maintaining food safety, compliance with regulations, and the quality of food products. By understanding food safety regulations, adhering to selection criteria, and implementing proper storage and handling, food processing plants can ensure that lubricants used in their operations meet the highest standards.
