First understand the certification system
The core of food-grade lubricants is the NSF classification and FDA regulation, which are often confused.
| Certification / regulation | Meaning |
|---|---|
| FDA 21 CFR 178.3570 | U.S. federal regulation on ingredients for lubricants with incidental food contact |
| NSF H1 | Third-party registration proving the product meets FDA, allowing incidental trace food contact |
| NSF H2 | For equipment areas that do not contact food |
| NSF 3H | Release agents / anti-stick, may directly contact food |
H1 vs H2
- H1: areas with possible incidental food contact (conveyors, bearings, gears) → must use H1;
- H2: areas completely outside the food-contact zone → H2 is acceptable (lower cost).
Selection points
- Contact possibility: anything that could touch food must use NSF H1;
- Water washdown resistance: food plants wash frequently, so choose grease with good water resistance to avoid being washed off and contaminating the line;
- Temperature: baking/steaming high temperature or freezing low temperature decides the base oil;
- Compliance records: keep the NSF certificate and integrate with HACCP management.
Common applications
- Food packaging machinery, filling lines;
- Beverage, dairy, bakery, meat-processing equipment;
- Pharmaceutical (also requires sanitary-grade lubrication).
Conclusion
Any area with possible food contact must use NSF H1; use H2 for completely non-contact areas to save cost. Also watch water resistance and temperature range, and keep the certificate for audits.