Estudo de caso: técnicas de lubrificação de grau alimentício em um frigorífico de aves

Abstract

The food production requires a lot of care regarding of equipment maintenance involved on food and beverages processing, among them we have the control on contaminants and critical points in the production line. With regard to lubricants, there are several regulators agencies aimed at maintenance standardization practices. The FDA (Food and Drug Administration) for example, characterized as critical control point all applications where there is a possibility of contact between the lubricant oil and food. Supported in NSF H1 (from NSF – National Sanitation Foundation International) delimiting within 10 ppm as the maximum permissible incidental contact between lubricant oil and food, the maintenance team need to select carefully the lubricant to be used in their equipment. Thus, based on the basic characteristics of food-grade lubricants available on the market, there was interest in developing an analysis of applicability of various lubricants with appropriate food grade, observed the equipment lubrication conditions in a cold production line of products and by-products of chicken, since the arrival of the birds until the palletizing sector at -20 ºC.