4 FOOD GRADE LUBRICANTS SUPPLEMENT


equipment against wear and corrosion, dissipate heat caused by friction and can provide sealing effects. Certain lubricants may pose health risks if cross-contamination with food products occurs. To help reduce the risk, many companies incorporate sanitary equipment design into facility planning. However, the potential for contact of the lubricant with the food product cannot be entirely negated. Some level of contamination will likely occur from leaks or drips off chains, conveyor belts and gearboxes, and oil and grease that may be exposed on equipment at critical points of operation. Utilising food grade lubricants can effectively mitigate the chemical hazards associated with potential lubricant contamination.


Cleaners Cleaning and sanitising are important steps in food safety. While cleaners themselves are not allowed to come into contact with food, clean


Clean in Place (CIP) cleaners, and metal polishes among others. It is important to use the appropriate product in any given application to ensure that cross-contamination does not occur. Cleaners that consist of hydrocarbons,


chlorinated hydrocarbons or other water- immiscible solvents (e.g. glue removers or solvent cleaners) should not be used within the production area. Some cleaners, however, can be used within a food processing facility, but


in the food processing area and must be rinsed off with potable water after use. Thoroughly rinsing the product helps ensure that the cleaner will not come into contact with the food being processed. Use cleaning products that have been


reviewed by a third party and registered as food grade safe under the ‘A’ Registration categories, to ensure the cleaners are safe for use in processing facilities.


Water treatment products Since water can be a source of contamination, the ability to ensure the cleanliness of the water used in a food facility is essential. Water treatment products are used to improve the condition of the water and since they are not food ingredients, they are considered nonfood compounds. There are two types of water used in food processing facilities, process water and ingredient water. Process water includes water used in boilers, steam, washing and rinsing, and is not intended to be used in the food. Ingredient water needs to meet FDA CFR requirements for potable drinking water at a minimum. Water treatment products are used in both categories. There are several different types of water


treatment products. In general, phosphate, silicate and chlorine products are used. In addition, there are water treatment products


New Food Volume 14, Issue 4, 2011


facilities help to reduce the risk of contamination during production. Cleaners fall under the definition of a nonfood compound and include a wide range of product types: hand soaps,


should not be used on food contact surfaces (e.g., metal polishes). General cleaners, acid cleaners, caustic cleaners and scouring cleaners may all be used


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