EHEDG Guideline 23 – Use of H1 & HT1 Registered Lubricants: Bridging Food Safety, Hygienic Design and Lubrication Best Practice 

Attendees will gain practical insights into how food-safe lubrication can contribute not only to regulatory compliance and audit readiness, but also to improved equipment reliability and extended lifetime, reduced contamination risks, and stronger collaboration between food safety, quality and maintenance teams. This presentation will demonstrate how effective lubrication management supports EHEDG’s broader objective of hygienic design and safe food production. 

Lubricants play a critical role in the operation and reliability of food processing equipment. However, despite their importance, lubrication is often viewed as a maintenance activity rather than an integral part of food safety management. Incidental contact between lubricants and food cannot always be excluded, creating potential contamination risks that must be properly assessed and controlled. The revised EHEDG Guideline 23 was developed to address this challenge and to provide practical guidance for food manufacturers, auditors, maintenance professionals and lubricant suppliers.  

This presentation will explain why the EHEDG Working Group on Lubricants undertook the revision of the guideline and discuss the key industry challenges that shaped its development. Topics include the growing importance of risk-based lubrication management, the correct use of H1 and HT1 registered lubricants, integration of lubrication into HACCP systems, and emerging concerns regarding chemical contaminants such as MOSH and MOAH.  

The presentation will also highlight the practical framework provided by the EHEDG Guideline 23, including lubrication risk assessment, identification and management of critical lubrication points, storage and handling practices, changeover procedures, monitoring and oil analysis, and the role of training and documentation.