Globalization of Food-grade Lubricant Market and International Standard

摘要

A growing number of countries are beginning to implement a Hazard Analysis and Critical Control Point (HACCP)-based approach as a means to enhance food safety. HACCP is a preventative system used to identify, evaluate and control hazards, which are significant for food safety. Under HACCP, hazard is defined as a biological, chemical or physical agent in food with the potential to cause an adverse health effect. One can reduce such health risks by controlling both exposure and hazard. For example, food-processing equipment can be designed in such a way to minimize lubricant contamination. Using a less hazardous lubricant will further reduce the risk. Incidental food contact lubricants (collectively known as food-grade lubricants or H1 lubricant) are formulated using indirect food additives identified in the U.S. Code of Federal Regulations (CFR) Section 178.3570. The purpose of using food-grade lubricants is to minimize the potential of health risk caused by unintended but unavoidable lubricant cross-contamination.