Food Grade Information

Transcription

1 Food Grade Information Who Determines What is Food Grade? What do All of these Classifications Mean? What are Food Grade Lubricants? How do they Taste?

2 Food Grade Information Who Determines What is Food Grade? The agency originally behind all of the Food Grade regulations and information was the U.S. Food and Drug Administration (FDA), with the United States Department of Agriculture (USDA) as a subordinate agency responsible for enforcement of the Food Safety and Inspection Service Program.

3 Food Grade Lubricant Classifications What do All of these Classifications Mean? The Classifications are Broken Down into Two Segments Food Components Non-Food Components

4 Food Grade Lubricant Classifications Food Components are Classified as Follows: 1. Smoke Flavoring Agents 2. Marking Agents 3. Food Processing Substances 3H. Release Agents (USP White Oils & Silicone Fluids) 4. Denaturants 5. Substances Requiring Authorization Letter

5 Food Grade Lubricant Classifications Non-Food Components are Classified as Follows: A. Cleaning Compounds B. Compounds for Laundry Use C. Compounds Used in Inedible and Non- Processing Areas D. Antimicrobial Compounds

6 Food Grade Lubricant Classifications Non-Food Components are Classified as Follows (cont): E. Employee Hand Care F. Pesticides G. Water Treatment Compounds H. Lubricants H1. Lubricants with Incidental Contact H2. Lubricants with No Contact H3. Soluble Oils

7 Food Grade Lubricant Classifications H. Lubricants (cont.) 21 CFR Lubricants with Incidental Food Contact The Code of Federal Regulations (CFR) Standard Listing 21, details the compounds or classes that can be utilized as components of lubricants used where incidental food contact may exist (USDA H1). (Inclusive)

8 Food Grade Lubricant Classifications USDA H1 Definition These compounds may be used as a lubricant with incidental food contact for use in official establishments operating under the Federal meat and poultry products inspection program. Such compounds may be used on food processing equipment as a protective anti-rust film, as a release agent on gaskets or seals of tank closures, and as a lubricant for machine parts and equipment in locations in which there is potential exposure of the lubricated part to food. The amount used should be the minimum required to accomplish the desired technical effect on the equipment. If used as an anti-rust film, the compounds must be removed from the equipment surface by washing or wiping, as required to leave the surface effectively free of any substance which could be transferred to food being processed. (Inclusive)

9 Food Grade Lubricants USP White Mineral Oils 21 CFR Used in foods and as release agents in bakery products Used in the preparation of dehydrated fruits and vegetables Release and polishing agents in the manufacture of confections.

10 Food Grade Lubricants Petrolatums 21 CFR Similar to the above, and also as release agents in the preparation of egg white solids. Technical White Oils 21 CFR (b) Used in the manufacturing of aluminum foil and other metal utensils used in food packaging Used in lubricants and rust preventives on food processing equipment.

11 Food Grade Lubricant Classifications USDA H2 Definition These compounds may be used as a lubricant, release agent, or anti-rust film on equipment and machine parts or in closed systems in locations in which there is no possibility of the lubricant or lubricated part contacting edible products. (Exclusive) (Essentially they cannot contain any known poison, carcinogen, mutagen, teratogen or heavy metals)

12 Food Grade Lubricant Classifications USDA H3 Definition These products are chemically acceptable for application to hooks, trolleys, and similar equipment to clean and prevent rust. Those portions of the equipment that contact edible products must be made clean and free of the mixture before reuse. (Exclusive) (Again, they cannot contain any known poison, carcinogen, mutagen, teratogen or heavy metals)

13 Discontinuation by USDA of Lubricant Authorization On September 30, 1998 the USDA Food Safety and Inspection Service (FSIS) discontinued its program of authorizing new and reformulated proprietary substances and nonfood compounds. Prior to this date, a product could be granted USDA H1 authorization for incidental food contact.

14 Discontinuation by USDA of Lubricant Authorization Authorizations previously granted by the USDA are being maintained by NSF and remain the standard for lubricants used in the Food- Processing industry. New authorization procedures are available from NSF for authorization against the USDA standards for new products requiring incidental contact approval.

15 HACCP The decision to eliminate the FSIS program appeared in the Federal Register on February (Volume 63, Number 30, pp , Elimination of Prior Approval for Proprietary Substance and Nonfood Compounds, per Docket No N, and was implemented in September In its place, the USDA, under its Hazard Analysis and Critical Control Point System (HACCP), shifted the burden of authorization from the US Government to the food processor.

16 HACCP HACCP is a comprehensive guideline to control risks to the food; biological, toxicological and foreign materials. HACCP requires the food processor to perform an assessment of each point in the operation at which contamination might occur. Implicit in this assessment is the need for the food processor to know and understand the physiological risk that a lubricant may pose. These regulations make the food processor (manufacturer) responsible for the review of lubricants, a role previous performed by the USDA prior to September 1998.

17 Food Grade Lubricants How do they Taste? USDA H1 fluids are designed to be clear, odorless and tasteless. They are non-toxic, edible (although they can cause gastrointestinal distress, i.e. Castor Oil).

18 Food Grade Antimicrobials Behnke Reformulation for Improved Antimicrobial/Biocidal Performance - Micronox. Biocidal Knockdown Performance with USDA H1 Approved Components Exceptional Performance with Meat/Dairy Industry Bacteria Listeria monocytogenes Escherichia coli (E. coli) Salmonella (various strains)

19 Thank You Questions?