Food & Beverage

Certified Facility

ISO 21469 is the global standard for lubricant manufacturers who produce lubricants used in specialised industries such as food and pharmaceutical sectors.

This standard determines hygienic requirements for the formulation, manufacturing, distribution, and storage of lubricants that may have incidental contact with products during processing and therefore require compliance with a stringent evaluation process of the lubricant and production facilities.

To obtain ISO 21469 Certification, manufacturers must submit to thorough testing of lubricant formulation, toxicology and product use, as well as unannounced annual plant audits.

Safety of Machinery

Lubricants with Incidental Product Contact

Hygiene Requirements

Food Grade Regulations

H1: General - Incidental contact

Authorised for fortuitous contact (indirect or incidental) with foodstuffs

Usage: H1 lubricants are used in applications where there is a possibility of incidental contact with food. This means they can be used on machinery and equipment that might come into contact with food products.
Safety: These lubricants are safe for human consumption in small amounts (up to 10 parts per million).
Examples: They are commonly used in equipment like pumps, conveyor belts, and mixers.

3H: General - Direct contact

Authorised for direct food contact as release agent

Usage: 3H lubricants are used in situations where the lubricant can come in direct contact with food. They are suitable for situations where food risks sticking to and remaining on food machinery equipment and over time becoming a hygienic, safety, and productivity concern.
Safety: These lubricants are safe for direct contact and allowed levels are described in relation to lubricant formulation and food type.
Examples: They are commonly used in dough blenders, cutters & slicers, extruders, graders & mincers, and conveyor belts.