Lubricants, grease and oil are necessary components for the lubrication, heat transfer, power transmission and corrosion protection of machinery, machine parts, instruments and equipment. Incidental contact between lubricants and food cannot always be fully excluded and may result in contamination of the food product. This risk applies equally to food-grade lubricants or "lubricants for incidental food contact" and conventional lubricants.

This guideline will assist manufacturers to understand better their responsibilities, based on the principles of GMP, by laying down the general requirements and recommendations for the hygienic manufacture and supply of food-grade lubricants. It also assists operators by explaining the hazards that may reasonably be expected to occur during the use of food-grade lubricants and the actions required to eliminate these hazards or to reduce their occurrence to acceptable levels. This document is currently being updated.