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CLGS Food Grade Lubricants – Quiz

Posted on January 16, 2023 (July 12, 2023) by Eric Lorentz

CLGS Food Grade Lubricants – Quiz

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Question 1 of 10

1. Question

What are the 5 grades of NSF lubricants?

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Hint
- H1 – Lubricants with incidental food contact (so called Food Grade lubricants)
- H2 – Lubricants with no food contact
- H3 – Soluble oils, such as those used to prevent rust on meat hooks, which must be cleaned off before returning to service
- HT1: This is used for heat transfer oils with incidental food contact.
- HX-1: For components and additives that have been prescreened and determined to meet requirements for finished H1 lubricants.
Question 2 of 10

2. Question

What are the 5 NSF grades of Solvents and Cleaners?

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Hint
- K1: Solvent cleaners, Non-processing area products. cleaning and/or degreasing solvents for use in non-processing areas. This category is NOT suitable for use in processing areas.
- K2: Solvent cleaners, Electronic instrument cleaners. This is used for solvents for cleaning electronic instruments and devices. This category is suitable for use in processing areas.
- K3: Adhesives or glue removers. This category is suitable for use in processing areas (wash off with detergent & rinse with potable water).
- A1: Cleaning products, General cleaners. This is used for general cleaning compounds. This category is suitable for use in and around processing areas (rinse with potable water).
- A7: Cleaning products, Metal polishes – non-food contact. This category is suitable for use in and around processing areas on non-food contact surfaces.
Question 3 of 10

3. Question

What are the requirements to be considered a Food Grade Lubricant?

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Hint
- Registered with NSF International
- Maximum concentration allowed in food is 10 ppm
- Perform the usual lubrication duties
- Withstand chemicals, sugars and substances present from manufacturing process
Question 4 of 10

4. Question

What are the three types of base oils are used to formulate food grade lubricants?

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Hint
- Very pure grades of “white” mineral oils are highly refined from naturally-occurring deposits of petroleum.
- Synthetic base oils such as PAOs (polyalphaolephins), PAGs (polyalkalene glycols), and silicones are manufactured.
- Vegetable oils including castor, palm, soybean, canola (rapeseed) and sunflower oils are harvested from crops.
Question 5 of 10

5. Question

Name 3 common contaminants that will shorten bearing life in a food plant:

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Question 6 of 10

6. Question

What does HACCP stand for?

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Hint

Hazard Analysis Critical Control Point (HACCP)
Question 7 of 10

7. Question

What are the four key assessment elements for achieving and maintaining annual certification ISO 21469 Lubricant Standard?

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Hint
- Initial formulary and label review of the ingredients in the lubricants
- Annual testing of certified product
- Completed risk assessment for all products certified
- Annual production facility audit.
Question 8 of 10

8. Question

The ISO 21469 program evaluates the lubricant in terms of:

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Hint
- Formulation and label review to ensure ingredient safety and label accuracy
- Risk assessment to ensure the manufacturer has identified and evaluated relevant hazards in the lubricant’s manufacture and use
- Production facility audits to confirm adherence to quality procedures and good manufacturing practices
- Analytical testing to verify integrity of product composition
Question 9 of 10

9. Question

In 21 CFR 178.3570 – Lubricants with Incidental Food Contact, lubricants are prepared from one or more of the following substances?

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Hint
- Substances generally recognized as safe for use in food
- Substances used in accordance with the provisions of a prior sanction or approval
- Substances identified on the GRAS list
Question 10 of 10

10. Question

CFR – Code of Federal Regulations Title 21 allows manufacture from:

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Hint
- Edible oils (corn oil, cottonseed oil, soybean oil)
- Mineral oil
- GRAS (Generally Recognized As Safe) substances, e.g. glycerine

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