SECTOR FOCUS Mitigating Risk in Food


Processing with Incidental Contact Lubricants


Sarah Krol, Global Managing Director - Food Safety Product Certification, NSF International


With a global population expected to reach 9.7 billion by the year 20501


, one of the most pressing and


paramount questions faced by today’s food industry is how to grow, process and distribute enough safe, nutritious food to meet the world’s increasing needs. The ability to produce enough food, particularly meat, dairy and other protein rich foodstuffs, while effectively managing water consumption, soil health, carbon emissions and a host of other environmental challenges means producers must think very differently about food production and embrace the benefits technology offers.


Today the food industry is rapidly integrating advances in technology into food production, including use of robotics, advanced ‘smart’ packaging, new safety screening techniques and data platforms such as


14 LUBE MAGAZINE NO.145 JUNE 2018


Blockchain to improve food safety and traceability. Still, despite these disruptive and powerful tools, most food handling, processing, packaging and distribution


facilities face fundamental food safety challenges such as combating harmful pathogens and preventing adulteration from chemical and physical contaminants.


With the increasing reliance on machinery, automation and robotics in food processing and packaging, equipment maintenance and efficiency is increasingly on the radar. Proper use and application of food grade lubricants is a critical factor in protecting our food supply from contamination, and ensuring equipment operates safely and efficiently in an often challenging environment.


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