Proactive maintenance in the food industry 1 Essay Example
РRОАСTIVЕ MАINTЕNАNСЕ IN THЕ FООD INDUSTRY
Maintenance costing and documentation
For years, the beverage and food industry have used simple lubricating rule: using H1 lubricants whenever there seem to be a risk of food contact and H2 whenever there is a chance of having food contact. InS services participants state, registering both lubricants is pointless. Therefore, it is considered as resource wastage plan in registering both lubricants, while it has been clearly stated by the InS Steers founder that it would be necessary to ensure that whatever the investment, it must be cost effective. In the listing of H1 lubricants of the 1000 in the list, only 5 meet the H2 requirements; nevertheless it is not possible to list both lubricants.
However, if anyone were persistent to have the two registered it would do no harm to the founder or anyone else running the food lubricants industry. However, In addition, there would be greater costs required by insurance companies as well as the attorneys in analysis the liability costs from the use H2 lubricants. All necessary information that concerns all the plant manufacturing processes should be taken into consideration as this would ensure space for smooth running in the operations.
The maintenance organization
Food and beverage industries used simple rule in their equipment lubrication. No industrial lubes for food and beverage industries must have any toxic material in them. Therefore, before any lubricant is allowed to meet food, testing must be done to ensure that the lubricant used does not contain any carcigens. Starting from the company’s president, down to employees, there should be proper communication based on what they plan to produce during that day. As Tonny Wenzler puts it, any incidental contact to food should not alarm anyone.
Technical directors should ensure that there no sign of contact with food when using H2. Therefore, using H2 should be away from food areas, since this is a hazard as it may lead to the customers feeling fuzzy and warm. Wenzler reminds that H1 too should not come into contact with food, however, it is notable that the allowed contact with food stuff should not go beyond 10 parts per million. In case there is more than 10 parts per million in contacts with food it would mean that, that food is unusable in the market and it can be dangerous if consumed. Therefore, it would be necessary to have, different people designated to serve different duties in the manufacturing processes. For instance, it would reasonable to have safety manager, who would be responsible for the final product safe production without contamination. As Bessette puts it, H2 has overtime lost usage status, since no one has been asking for it. Thus, this drives the point of having research team that would be all the time ready and quick in acquiring new information deemed necessary in improving the lubricants.
Lastly, the organization will require marketing. This are require dedication and mastery of what you are driving into customers life. Having considered the product selling and maintenance in the market, it would be ideal to factor in more options to draw more customers to use the food products having received a recap on delivery.
When the companies are given a risk scenario cases to analyze they fail to respond on the issue, this posse’s danger to the final user. For the purpose of safety, any company planning on manufacturing and using the lubricants, that must follow the USDA 1979 guidelines required in acquiring authorization to manufacture and use the lubricant. Moreover, incase H1 lubricant come into contact with the food and its more than 10 parts per million, then all the contaminated food products should be properly disposed to prevent any further damages. Further, incase such extreme case occur safety team must take control of the situation and ensure no contaminated foods are used, instead they properly and safely dispose it.
Sustainable maintenance and the environment
Like motor oil, these lubricants need replacement overtime to prevent contamination. In case, the user does not follow the regulations provided by the USDA, there is danger of using the substances that would lower the plant maintenance. This would mean some substances like lead, arsenic, antimony, selenium, mercury or any other material. Sometimes, there might be flaws in the lubricant usage in the plant, and someone might confuse H2 for H1, therefore, proper training to the operators and maintenance engineers would be necessary as this would equip them with able knowledge on hazard analysis in the workplace.
Bad actors in business should not get a chance to have H2 as this, if it has the environmentally benign substances, it would lead to environmental pollution as well as contamination on the food in the plant.
Lisa, T. (14th july, 2012). Food grade choice: H1 or H2.
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