ISO 21469 & HACCP
Our systems meet the strictest standards for food safety and process hygiene.
NSF-H1 certified lubricants
All lubricants used are food-safe and officially approved.
Legally secure documentation
You will receive complete certificates and technical evidence for all components.
Audit-ready systems
Our solutions support you with audits, inspections and certifications.
Regulations and what they mean
“Food grade” is not a protected term. What can actually be checked is which registration a lubricant carries and which certification its manufacturer holds — and those are two different things.
| Document | Refers to | Statement |
|---|---|---|
| NSF registration (H1 · H2 · 3H) | the product | the recipe contains only permitted ingredients for that contact class |
| ISO 21469 | product and manufacturing process | formulation, production and use meet hygiene requirements; monitored on a recurring basis |
| Kosher / Halal | the origin of the raw materials | independent of food safety; own certifying bodies |
| Safety data sheet | occupational safety | says nothing about food suitability |
Source: the standards and regulations named. The current edition of each document is authoritative.
What to check on a certificate
An NSF registration applies to a named product in a named recipe, not to a product family. If the manufacturer changes the recipe, the registration has to be renewed. Every certificate therefore needs three details: exact product name, registration number and category — plus the date, because registrations are renewed periodically.
ISO 21469 is a certification with recurring surveillance, not a one-off test, and it includes audits at the manufacturer. For an auditor in a food plant it is the stronger evidence, because it also covers cross-contamination at the supplier's plant.
The proof does not end at the lubricant
A registered lubricant in a system that lets it escape uncontrolled does not meet the requirement. Under HACCP what counts is control of the lubrication point: metered delivery, documented interval, detectable failure. That is exactly what a monitored centralised system provides and manual greasing does not.
A practical note for the changeover: when switching to an H1 lubricant, check miscibility with the existing fill. Thickener type and base oil decide whether the blend softens or hardens — see our article on NLGI classes.
Knowledge
Other food lubrication pages:
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