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EHEDG Guideline 23 - Part 1, 'Use of H1 & HT1 Registered Lubricants' | New available guideline
Now available in our catalogue
EHEDG has released the Fourth Edition of Guideline 23 – Part 1, providing practical guidance on the implementation and use of food-grade lubricants and lubrication practices. The guideline supports food, feed, beverage, pharmaceutical and related industries in reducing contamination risks and improving hygienic operation.
Why a guideline on food-grade lubricants?
Lubricants, greases and oils are essential for the operation of machinery and equipment used in food and beverage production. However, incidental contact between lubricants and products cannot always be fully excluded, creating potential contamination risks.
EHEDG Guideline 23 – Part 1 was developed to help manufacturers better understand and manage these risks through hygienic design principles, HACCP-based approaches and practical lubrication guidance.
The guideline highlights the importance of using H1 and HT1 registered lubricants in applications where incidental product contact may occur.
Scope and key focus areas
The Fourth Edition provides guidance on the implementation and use of food-grade lubricants and lubrication practices across food, beverage, pharmaceutical, cosmetic, tobacco, personal care and animal feed industries.
It describes potential hazards linked to lubrication practices and outlines measures to eliminate or minimise contamination risks to acceptable levels.
The guideline also includes practical recommendations relating to:
- lubricant hygiene and handling,
- risk assessment and monitoring,
- contamination prevention,
- auditing and corrective actions,
- and relevant international standards and regulations, including ISO 21469 and FDA requirements.
In addition, the document is suitable for use by audit companies, internal auditors, operators and maintenance personnel, and may also serve as a valuable training resource.
Supporting hygienic operation and risk management
EHEDG Guideline 23 – Part 1 supports companies in implementing safer and more hygienic lubrication practices throughout production environments.
By promoting risk-based preventive measures and internationally recognised food-grade lubricant standards, the guideline contributes to improved food safety, operational reliability and contamination control.
EHEDG Guideline 23 – Part 1, Fourth Edition is the result of extensive collaboration within the EHEDG Lubricants Working Group.
We would like to thank the Chair, Taco Mets (Van Meeuwen Lubrication B.V.), the Co-Chair, Patrick Steijaert (Axel Christiernsson BV.), and the other Working Group members: Pieter van de Schepop (Fuchs Lubricants), Catherine Bourdelle (Lactalis), Andrea Cepero (Ferrero), and Sofia Öberg (2Probity Registration AB).
