Shell Canada - HACCP & Lubrication

Quality, hygiene and product liability concerns are extremely important factors in the food and beverage industry. The Critical Control Points (CCP’s) that are identified through the HACCP (Hazard Analysis Critical Control Points) system help to ensure quality and safety by eliminating any sources of contamination. To learn more about HACCP and its implementation click on one of the links below.

HACCP

Steps in the HACCP Process

HACCP & Lubrication

The HACCP system was developed in the 1960's by the American space agency NASA. Food for astronauts was prepared according to the zero risk principle. The system NASA used was highly successful, and eventually HACCP principles were introduced to all companies within the food manufacturing and distribution industries.

Under the HACCP system, companies must indicate and acknowledge where, and in what phases of the manufacturing process, dangers may arise which threaten the health of the consumer. A monitoring system is then established so the identified risks can be controlled effectively. In effect, HACCP is a process control mechanism that manages health risks to the consumer. Its proactive nature helps to stop dangers before they start.

HACCP is a preventative and systematic approach to achieve food safety standards, and involves the following principles:

1. Identify the hazards and list preventative measures to control them.
2. Determine the critical control points.
3. Establish limits at each critical control point.
4. Establish procedures to monitor the critical control points.
5. Establish corrective action to be taken in case of a deviation.
6. Establish procedures to verify that the systems are working correctly.
7. Establish effective record keeping.

In Canada, HACCP is encouraged by the Canadian Food Inspection Agency (CFIA), under the Federal Safety Enhancement Program (FSEP). Click here for more information on the CFIA and FSEP.

Contamination of food from lubricants used in food processing does occur. Reported incidents include frozen food contaminated with non food grade coolant; non food grade mineral oil found in a baby food can in the UK; non food grade gear oil in turkey meat in the USA; lubricating oil discovered in processed ham products (USA) and so on.

While good engineering design can reduce the likelihood of contamination of the food by these lubricants, it is not always possible to design out these risks and therefore incidental contact or contamination of food by lubricants is an ever-present risk.

Risks can range from bearing and gearbox leakage in food processing areas, to drips from chains and oil mist in compressed air that can affect food quality. In certain cases, oil is delivered to machinery through pipe-work under pressure and if one of these systems developed a leak, it could go undetected for a considerable period of time. For these reasons it is vital for companies to identify and monitor any potential lubrication contamination hazards.

If a non food grade lubricant is used the allowable tolerance of contamination in food is zero parts per million – i.e. no contamination is allowed. Food contamination should always be avoided, but food grade lubricants allow for an added buffer against contamination (allowable tolerance is 10 ppm or 10 mg per kg).