A food grade lubricant must perform all the same functions as a regular lubricant as well as comply with the Canadian Food Inspection Agency (CFIA) regulations.
Health and safety is a top priority for any food, drink, or drug manufacturer. They must adhere to strict levels of cleanliness and hygiene to remain compliant with the standards in place. No matter how well maintained or how clean a plant is, there’s always the potential for a lubricant to leak and come into contact with the product which makes lubricant selection critical for these industries.
A food grade lubricant must perform all the same functions as a regular lubricant; protect against wear, friction, corrosion, oxidation, and transfer heat. In addition, these lubricants must also comply with the Canadian Food Inspection Agency (CFIA) regulations by being odorless, tasteless, inert, and non-toxic.
There are several classifications for food grade lubricants as follows;
H1 lubricants are food grade lubricants that can be used in environments where there is the possibility of incidental food contact
H2 lubricants are food grade lubricants that can be used on equipment and machines where there is no possibility of contact with food.
H3 lubricants are food grade lubricants used on hooks, trolleys, and other equipment. These oils are classified as edible oils.
It can be a tough call to decide if there is the possibility for contact between the lubricant and the product, and many companies err on the side of caution by choosing to use H1 lubricants to avoid the costly effects of recalls and decontamination.
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