Misconceptions about food-grade lubricants and cleaners

The food processing industry is subject to stringent regulations and standards to ensure product safety. One area that often generates confusion is the use of food-grade lubricants and cleaners. This article aims to clarify common misconceptions.

1. Is an NSF registration a legal requirement?

An NSF registration is not a legal requirement but a voluntary certification process. It is issued by the National Sanitation Foundation (NSF International), and focuses on the safety and hygiene of products in the food industry. It ensures that lubricants meet stringent standards for use in various food processing environments.

To assess whether a lubricant is permissible for use in food processing, the NSF follows the rules and regulations of the FDA as laid down in the Code of Federal Regulations (CFR). While the NSF-H1 standard is recognized worldwide, it's important to note that FDA laws and regulations are primarily applicable within the United States. In summary: NSF registration is an important indicator of the safety and quality of lubricants in the food industry, but it is not a legal requirement.

2. What is the difference between an NSF registration and an NSF certification?

Both NSF registration and certification involve adherence to NSF standards, but they differ in scope.

NSF registration focuses on the substances used in a product. It means the manufacturer or supplier has demonstrated that the product complies with standards and regulations established within the CFR.
NSF certification extends to the manufacturing processes and quality control systems. It indicates that the processes necessary to achieve a finished product with an NSF registration are secured regarding safety, hygiene, and food safety (ISO 21469 certification).

3. Can a lubricant with an H2 classification be used in a food preparation environment?

Within the EU, yes. But manufacturers must demonstrate measures have been taken to prevent contamination. In the absence of such measures, H1 lubricants are generally recommended.

4. Is a product with NSF registration safe for people and the environment?

An NSF registration does not automatically mean a product is safe for human consumption or the environment. It indicates that the product meets specific standards and guidelines for its intended use in food processing environments, significantly reducing health risks.

5. Can lubricants with an NSF registration be consumed?

That depends on the type of registration. H3 lubricants (not to be confused with 3H) can, as these solely contain edible oils (soybean, corn, cottonseed) or specific mineral and Generally Recognized As Safe (GRAS) oils. Lubricants with another NSF registration are designed for industrial applications and, despite a greatly reduced risk to health, are not suitable for consumption.

6. Is "food grade" the same as "food safe"?

"Food grade" and "food safe" are often used interchangeably, but there is a subtle difference in meaning.

“Food grade” refers to materials and products that are safe for direct contact with food. They comply with specific standards and regulations set by regulatory agencies based on intended use. These materials are designed and manufactured with food safety in mind, so they release fewer harmful substances into food in case of an incident where contamination occurs. Examples of food-grade materials include stainless steel, glass, certain plastics, as well as NSF registered lubricants.

“Food safe” is a broader term that refers to anything that is safe for use with food. It can apply to materials, products, equipment, or processes that have no harmful effects on human health. While "food grade" specifically refers to materials suitable for food contact, "food safe" can also apply to other aspects, such as food preparation methods, storage conditions, and food processing techniques.

7. Can a cleaner with an NSF registration be used during production?

No, cleaners with NSF registration may only be used when production is not taking place, and no products are present. During production they should be stored in a sealed area. Proper storage minimizes the risk of food contamination and ensures a safe working environment.

Conclusion

A good understanding of terminology and regulations is essential for ensuring food safety in the food processing industry, though it’s not always easy to grasp. Additionally, standards and guidelines are often interpreted differently depending on the person or organization. Nevertheless, we hope this article has contributed to a better understanding. Do you have questions or comments based on this article, or do you have other questions? Feel free to contact us!