BRC Compliance in Lubrication: A Practical Guide for Food Safety

The BRC Global Standard for Food Safety sets out clear expectations for how lubricants are selected, used, and controlled in food and beverage manufacturing. Getting this right is essential not only for audit compliance, but also for protecting product safety and brand reputation.

1. Understand the Requirements

► Clause 4.7.6 of the BRC Standard requires that all lubricants with a risk of incidental or indirect food contact must be:

• Food-grade certified.
• Of known allergen status, with supporting documentation.

► Any lubricant that could contaminate raw materials, intermediates, or finished goods must not pose a safety hazard.

Tip: If in doubt, treat a lubrication point as food-risk and use an H1 product.

2. Choose the Right Lubricant

Food-grade lubricants are divided into categories:

• H1 – For incidental food contact.
• H2 – For machinery with no chance of food contact.
• H3 – Soluble oils (e.g. for hooks and trolleys in meat processing).
• 3H – Release agents intended for direct contact with food.

Best practice:

• Use H1 lubricants wherever food contact is possible, however unlikely.
• Avoid mixing lubricant types in the same area – this reduces cross-contamination risks.

3. Work with Certified Products

• Look for NSF H1 registration – the global benchmark for food-grade lubricants.
• Where possible, select products manufactured under ISO 21469, which audits both the formulation and the production process.
• If required by your customer or market, check for Kosher and Halal certification too.

Tip: Keep current certificates on file for every lubricant. Auditors will ask to see them.

4. Store and Handle Lubricants Correctly

• Segregate food-grade and non-food-grade lubricants.
• Label clearly and avoid decanting unless absolutely necessary.
• Keep containers closed and clean to prevent contamination.
• Use dedicated application tools (grease guns, oil cans) for food-grade products only.

Tip: Colour-coded storage and dispensing systems make compliance easier to manage.

5. Train Your Team

Everyone involved in lubrication should understand:

• The difference between food-grade and non-food-grade lubricants.
• Where and why each product is used.
• The consequences of using the wrong lubricant.

Best practice: Include lubrication in your HACCP training and ensure maintenance staff sign off on understanding.

6. Keep Records for Audit Readiness

• Maintain a lubricant register showing each product, its application points, and certification.
• Document your risk assessments for lubricant use.
• Record staff training and supplier approvals.

Tip: Regular internal audits help you avoid surprises during a BRC inspection.

7. Why It Matters

Failure to comply with BRC lubrication requirements can lead to:

• Non-conformities in audits.
• Production downtime while corrective actions are implemented.
• Worst case: product contamination and costly recalls.

By contrast, good lubrication practice enhances equipment reliability, protects product integrity, and strengthens customer confidence.

To meet BRC standards, always use the right certified lubricants, store and apply them correctly, train your people, and keep thorough documentation. With these practices in place, lubrication becomes not just a maintenance task, but a cornerstone of food safety.