Products and packaging in the food industry may come in contact with the lubricants used in machinery.
This creates several concerns:
- If the lubricant comes in contact with the product, are the lubricant’s ingredients safe?
- Are the lubricant’s product labels true and accurate?
- Did the lubricant manufacturer identify and evaluate relevant hazards associated with the use of the lubricant?
In general, food-grade lubricants perform typical lubricant functions: reducing wear, friction, corrosion, oxidation and heat build-up. Also, they must resist microbial growth and degradation from food ingredients, chemicals and water/steam, while being odourless, tasteless and chemically inert.
The ISO 21469 program evaluates the lubricant in terms of:
- Formulation and label review to ensure ingredient safety and label accuracy
- Risk assessment to ensure the manufacturer has identified and evaluated relevant hazards in the lubricant's manufacture and use
- Production facility audits to confirm adherence to quality procedures and good manufacturing practices
- Analytical testing to verify the integrity of product composition
To become a certified production facility, lubricant manufacturers take steps to meet the standard – including a hygiene strategy that takes into account any chemical risks (such as cleansing agents and non-approved raw materials), physical risks (including adulteration by foreign substances picked up from machinery) and biological risks (presence of pathogens, toxins, etc.) associated with the intended use of the lubricant.
Since NSF ISO 21469 was introduced, a wide range of certified products is now available, such as synthetic refrigeration compressor oils that offer high resistance to oxidation. Synthetic gear oils are available that are formulated to resist aging and oxidation while extending service life and improving gear efficiency. Another product is a fluid grease with a soft consistency that provides good lubrication to the friction point, along with a special thickener for good adhesion and corrosion protection to extend component life.
With the NSF ISO 21469 certification, products are being manufactured through a hygienic process that works to avoid risks for contamination. Support on best practices to the end-user can include guidance on the proper storage, handling and use of these lubricants to further mitigate these types of risks and deliver more than food safety. An important best practice recommendation in the food industry is proper product labelling at the application point. The use of clear grease guns, as well as proper labelling and setup of appropriate storage areas, may also be recommended. This ensures the chosen food-grade lubricant makes it into the correct lubrication point.
Compared to the existing H1 lubricant standard, the NSF ISO 21469 standard is a significant advancement. NSF ISO 21469 improves formulation and label review, requires manufacturing risk assessments, requires third-party production facility audits, and involves analytical product testing. These points ensure that NSF ISO 21469-compliant lubricant products will consistently meet food safety requirements; this is a significant benefit to the end-user.
Asst. Manager - Business Support
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