Did you know that there are more than 200 diseases spread through food alone? The CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne illnesses. Everybody has a role to play in keeping food safe, including governments, industry, producers, academia and consumers. It is important that we, as producers and consumers, not only understand how to handle food safely, but also familiarize ourselves with common hazards that may present indirect health risks. For the most part, we take great care to handle, prepare and store food in ways that make it safe for us to eat.  We make sure that our foods are cooked at proper temperatures, use clean water and take appropriate measures to keep raw foods away from cooked foods in order to prevent contamination. Although we take great strides to assure that food is handled safely, did you realize that just about every area of a food processing facility comes into contact with chemicals that present a potential cross contamination risk? Think about it. Everyday our food is being produced on equipment that requires the use of chemicals, anti-rust products and cleaning agents to properly maintain and operate such machines. In an effort to combat these potential hazards, in 1999, the USDA developed product registration codes to ensure that all products intended for specific applications are reviewed equally against the necessary criteria for that product’s end user. Today, NSF International, a not for profit health organization oversees the evaluation of food grade lubricants and other food processing substances. In order to register a food grade product, manufacturers must submit their product formulation and label to the NSF, where it is subject to independent review before being approved and listed. When sourcing out chemicals to use in the food industry it is critical that you acquaint yourself with the following product category codes and their acceptable applications in an effort to help protect public health and safety.

Lubricants: 

• H1 lubricants, such as Vibra-Tite 908 and Sprayon LU 210, are food-grade lubricants safe for use in food-processing environments where there is the possibility of incidental food contact. Although this category implies the potential for food contact, it is recommended that the minimum amount of lubricant be used in order to prevent residual buildup which can present an authentic risk.
• H2 lubricants, on the other hand, are not intended to be in contact with food at any time.

Cleaners:

• Al cleaners, general cleaners, can be used on all surfaces and around food processing areas, but are not intended for direct food contact.
• A8 degreasers or carbon removers are safe for use on food cooking or smoking equipment, utensils or other food processing areas where it does not come into direct contact with food.

Non-Processing Area Products:

• C1 general cleaners are approved for use in inedible product processing areas, non-processing areas, and/or exterior areas of food processing establishments. Such cleaners, however, must not be used to mask unsanitary conditions and fragrances cannot penetrate into edible product areas.
• C2 cleaners may be used in toilets and/or dressing rooms of food processing establishments where edible products are neither processed or stored in open containers.

Water Treatment Products: 

• G5 products are acceptable for treatment of cooling and retort water in and around food processing areas.
• G6 products may be used to treat boilers or steam lines where steam produced may contact edible products and/or cooling systems where the treated water may not contact edible products.
• G7 products may be used to treat boils, steam lines, and/or cooling systems where neither the treated water nor the steam produced may contact edible products

(Information courtesy of NSF International)