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On 27 May 2016, Friday, Tecsia Lubricants held an in-house seminar specially themed after food-grade lubrication in Singapore.

The objective was to enable manufacturers to be 100% safe and sure with the usage of authentic, NSF-certified food-grade lubricants as part of their production process. Attendees were personnel from engineering, technical, maintenance and quality departments from various companies.

The seminar was spearheaded by the Marketing team; working closely with Technical, Sales and the Customer Service units. Together, the seminar’s agenda was built to equip manufacturers with the knowledge of food-grade products and their impact on business and consumer trust.

Main speakers, Mr. Mark Phang and Mr. Benjamin Teo, inspired the guests to solve manufacturing ‘headaches’ by detailing:

- the competency difference between industrial and food-grade lubricants,

- productivity’s relationship to profitability with optimal lubricant management,

- international influence in food-safe products and,

- the crucial lubricant properties to enhance application lifespan.

Part of the seminar programme included a laboratory tour where attendees witness first-hand on how oil analyses and tests are conducted. “It is quite an eye-opener,” one commented. Two of the technical engineers, Mr. Hafiz and Mr. Lucas Lim demonstrated several test types and presented typical lubricant findings.

About the speakers

Mr. Phang and Mr. Teo are the senior technical manager and senior technical engineer respectively. Both are Certified Lubrication Specialists (CLS) and Certified Lubricating Grease Specialists (CLGS). Their accredition are awarded by Society of Tribologists and Lubrication Engineers (STLE) and National Lubricating Grease Institute (NLGI) from the USA.