Meat + Poultry - May 2004 - 40

Lubricants

manufactured by lubricant companies and ensured food safety.
In 1998, U.S.D.A.'s P.A.P. program was terminated as part of the
Clinton Administration's effort to downsize the government. In lieu
of the U.S.D.A. program, officials suggested plants incorporate lubricants as part of their hazard analysis and critical control point
programs. U.S.D.A. officials also suggested lubricant users request
letters of guarantee from suppliers certifying their lubricants were
made with F.D.A. Title 21-compliant ingredients, ensuring that they
were food-grade.

Today, N.S.F. International, Ann Arbor, Mich., is the leading authorizing and monitoring organization for food-grade lubricant use.
N.S.F. is a third-party organization, which has been accredited by the
American National Standards Institute. The organization works to develop standards that ensure products coming into contact with food,
water and air are safe. N.S.F. officials have developed an authorization program, which is based on U.S.D.A. standards. To date, N.S.F.
International has independently registered about 2,000 food-grade
lubricants as part of its Nonfood Compounds Registration Program.
Facts on friction

treme
toughness
Bring JAX your most demanding lubrication challenges. High temperatures. Extreme
pressure. Exposure to water or highly acidic foods. Whatever the conditions ... the new
JAX Halo-Guard™ FG Grease was built to take it.
Formulated with a revolutionary thickener technology, JAX Halo-Guard™ provides the
highest level of E.P. and anti-wear properties ever reported for a food-grade grease.
Not to mention outstanding rust and corrosion-control capabilities.
Halo-Guard™ is water-resistant, compatible with most other greases and ideal for
virtually any food/beverage application. So chances are, this tough, multi-purpose
lubricant is one of the only greases you'll need to keep in stock.
Questions? Contact your nearest JAX distributor today.

America's Finest Industrial Lubricants
1.800.782.8850 | www.jax.com

Using the standards originally developed
by U.S.D.A., N.S.F. recognizes the following
categories of lubricants in food processing
facilities:
* H-1 lubricants are regarded as true
food-grade compounds. These are permitted for use on equipment where food
might potentially be "incidentally" exposed to lubricated parts of machinery.
* Lubricants in the H-2 category typically
contain no toxic ingredients. They can
be used on equipment where there is no
chance of the lubricated part of the machinery coming into contact with food being processed.
* H-3 lubricants include water-soluble
oils used on equipment parts that must
be clean and free of oil before food
processing commences. A common
application might be to prevent rust on
meat hooks.
* 3H lubricants are also known as release
agents or oils. They are designed to keep
food products from sticking to equipment
or surfaces. The oil can be used on grills,
pans, chopping surfaces or other areas
in direct contact with food.
* Lubricants in the P-1 category should
never be used in a meat processing
plant, but are regarded as acceptable
for machinery outside the plant.
Lubricants are now treated as potential
hazards in HACCP programs. In the event
that a lubricant comes in contact with food, it
is considered food grade if it is present in no
more than 10 mg per kg of the food in question. Further, it must not cause any physiological hazard or affect the food's odor or taste.
Base fluids and additives used to make
food-grade lubricants must be approved by
F.D.A. and registered with N.S.F. International as a category-H-1, food-grade lubricant.
Lubricants must be made of approved base
oils, additives and thickeners. Thickeners are
also known as grease.

For more information, see ad index on Page 74

MEAT&POULTRY

www.MEATPOULTRY.com

MAY 2004

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Meat + Poultry - May 2004

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