Guidance for Lubricant Use in Food Application
When : Tuesday, September 14, 2021
Time : 01 : 00 PM EST
Duration : 60 Minutes
President, QAS, (Quality Assurance Strategies, LLC), private consultation for the Food and Beverage Industry specializing in Global Food Safety and Quality with expertise in Regulatory Compliance, Prop 65, Business Integration and Due Diligence. Formerly, Vice President, Food Safety (Officer), Weston Foods (WF), a GWL Canadian company and North American leader in bakery products. Transformed organization toward World-Class Excellence for Food Safety within four years by framing Food Safety Roadmap Strategy. This included fast-tracking to FSMA (Food Safety Modernization Act), SFCA (Safe Foods for Canadian Act), and new NLEA (Nutrition Labeling Education Act) for US and Canada compliance. Over 25+ years of food safety and quality experience, after holding successively senior positions with Colgate-Palmolive, Coca-Cola, Bestfoods NA, Unilever, YUM! Brands and Quiznos (Board). Prior to joining Weston Foods held the position of Quality Director with Mondelez International (formerly Kraft Foods) in Europe, (Zurich, Switzerland) and Cadbury as QA Chocolate Director (Quality, Environmental and Health & Safety) for NA/Europe/Global.
Over application or incorrect usage of lubricants can lead to insanitary conditions or contamination. Often condensate plays a big part in refrigerated foods and mixed with improper use of lubricants can spell potential problems in the environment. Proper application for lubricant use, examples of both good and poor practices will be covered, as well as watch-outs for industry, tracking recommendations, lubricant ratings, FDA-approved applications, control programs, and decision tree for Extraneous Material Control will be outlined.
Many best practices will be covered so the lubricant program can augment the verification requirement for the new Food Safety Plan (HARPC/HACCP) under FDA FSMA. Proper use of lubricants in a food environment and how to minimize
contamination risk will be detailed for application in the food
- Lubricant Overview
- Regulatory Landscape
- Risk Assessment and Acceptable Application for Lubricants
- Cleaning, Verification, and Monitoring
- Do’s and Don’ts
- Control Plan for FSMA
- Success Takeaways
Course Level - Fundamental to Intermediate
Who Should Attend
Maintenance, Engineering, Food Safety Teams, PCQI’s, Front Line Supervisors, Leads and Management, HACCP/HARPC Team, Sanitation Team, Quality Control Team, Operations Management, Leadership Teams, Sanitation Leads & Management, Food Developers.
Why Should You Attend
FDA at one time approved and updated a lubricant listing for the food industry. This is now the responsibility of manufactures to manage. The use of lubricants in foods has come under the scrutiny of late for over-application leading to concerns on human health and possible contamination in the manufacturing of foods. Potential migration of extraneous material in food products is a concern that needs to be managed properly as the use of lubricants is essential in many processes including the food industry.
Additionally, lubricants have been suspected to cause possible adverse health concerns so minimizing the impact of lubricant use is a prudent approach for application in foods where its’ release properties are vital in molding operations and in some packaging uses. Safe handling, preventative controls and examples will be demonstrated in the session.