LCCP Audit
MAXIMISE YOUR PLANT'S EFFICIENCY AND SAFETY WITH OUR LCCP AUDIT
The LCCP (Lubrication Critical Control Point) Audit is a study that assesses lubrication risks and identifies opportunities for improvement in food safety, more efficient maintenance and energy cost savings.
It avoids costs coming from rejection of defective products, cross-contamination or damage to brand image.
Request your audit today!
Why choose our LCCP Audit?
FUCHS expert team has an extensive experience in this type of inspections in the food industry and our service guarantees:
Safe & appropriate lubrication solutions: proper use of food-grade lubricants and cleaners with the highest food safety certifications
Performance: upgrading and selecting products to protect and extend the life of machinery and the devices in which they are used
In company training: personalised training proposal for people responsible for lubrication and food safety in your company
Savings: upgrade to more profitable products, reference reduction and consumption. Help in the optimisation and/or consolidation of lubricants. Improvements in energy savings.
Storage and waste management: guidance on storage, application and disposal of lubricants
Methods and best practices: review of current lubrication methods and practices with proposals for best practices, e.g. implementation of 5S system, colour coding to easity identify products and applications and much more.
What does the LCCP study include?
- Evaluation by application:
- Grease-lubricated moving parts: Bearings, rollers, presses, etc.
- Drive chains and conveyors
- Hydraulic and pneumatic systems
- Screw compressors, air compressors, blowers and fans
- Refrigeration compressors
- Vacuum pumps and other rotary systems
- Cooling systems
- Heat transfer systems
- Total loss lubrication
- Direct contact applications
- Automotive applications, engines and transmissions
- Maintenance and specialties
- Cleaning and degreasing
- Storage and disposal of lubricants and degreasers
- Best practices implementation
- Condition-based monitoring program recommendation
- Lube Chart
What does the LCCP study report look like?
The result of the study is a very visual and easy-to-interpret report including photos of the applications.
The recommendations are colour coded according to the priority of the corrective action required:
- Red: Priority actions in terms of food safety (Critical Control Point)
- Green: Important actions in terms of better perfomance and/or lubrication practices
- Black: No action due to correct lubricants in use and/or lubrication practices
The report includes a summary table of findings that specifies, by application, products in use, alternatives, NSF classifications and whether or not the products comply with ISO 21469 for each of them. You will also find other quantified and conclusive data on the safety and efficiency improvement of the processes if the suggested changes are implemented.
