GEM SCIENTIFIC'S BLOG

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  How to prove you're working to high hygiene levels?

  Posted in: Hygiene Monitoring, 3M, Hygiena

  48 Views

  Hygiene has always been a core focus for the hospitality industry, and in the post-COVID-19 world, this focus will be stronger than ever. When you reopen to the public, customers will be more diligent and demand the highest standards of cleanliness.

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  Hygiena ATP Cleaning Verification and COVID-19

  Posted in: Hygiene Monitoring, Food Production and Safety, Hygiena

  70 Views

  Hygiena™ has been closely monitoring the Coronavirus (COVID-19) situation and the implications it has for its employees, distribution network, customers and communities.

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• Food Industry Month: Conclusion

  Posted in: Hygiene Monitoring, 3M, Food Production and Safety, Allergens, Hygiena

  83 Views

  Week 1: Environmental Monitoring Recognising food safety and quality issues As the world increasingly recognises food safety and food quality failures, there’s more emphasis on the environmental monitoring programs. Read more... Environmental monitoring for spoilage organisms Environmental monitoring is used by food production companies to plan for microbial spoilage as it allows them to address the issues as they arise. Read more... The importance of identifying specific goals in...

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• What is M.A.P?

  Posted in: Gas Monitoring, Food Production and Safety

  63 Views

  Modified Atmosphere Packaging (M.A.P) is used to extend the shelf life of fresh food products. All foods e.g. red meat and bread, have different gas compositions. Red meat needs high levels of oxygen to maintain the red colour, vegetables usually need a three-gas mixture and bread requires low levels of oxygen to avoid mould. The main cause of the spoilage of food is the growth of microbes such as yeasts, bacteria and mould which are present all around us. These microbes cause the food to go...

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• A guide to General Allergen Monitoring

  Posted in: 3M, Allergens, Hygiena

  80 Views

  The best way of controlling potential cross contamination of products with allergens is a vigorous allergen monitoring regime, which the BRCGS recommends. In this guide we will cover a range of key topics. Content: What is a food allergy? Key allergens Production facilities Kitchens Non-packaged food Packaged food Cleaning surfaces Training staff Our allergen product range What is a food allergy? A food allergy is a medical condition in which exposure to food triggers a...

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• Actions we’re taking to support your business through COVID-19

  Posted in: Gem Scientific News

  54 Views

  As the UK works to put measures in place to support vulnerable groups, communities, and businesses during these unprecedented times, we too are proactively adjusting the way we operate to protect our colleagues and you, our valued customers. Hygiene and health are our core focuses.  As such, we’re stringently following the advice of Public Health England and the World Health Organisation.  Our colleagues have been self-isolating with any on-set of symptoms, and similarly where family members...

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• Swabbing Techniques for Hygiene Monitoring

  Posted in: Hygiene Monitoring, 3M, Food Production and Safety, Hygiena

  48 Views

  At Gem, we talk a lot about the importance of having a robust hygiene monitoring program. But that all falls flat if your swabbing technique isn't up to scratch. In this blog, we will highlight the best practices to achieve accurate, consistent and reliable results when swabbing surfaces for hygiene and environmental monitoring. HOW TO COLLECT A REPRESENTATIVE SAMPLE To collect a substantial sample on a flat surface, swab a 10 X 10 cm square. In a hard-to-clean area, swab as much surface as...

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• Guide to ATP monitoring

  Posted in: Hygiene Monitoring, 3M, Food Production and Safety, Hygiena

  127 Views

  ATP monitoring is a quick, simple-to-use testing method for assessing the cleanliness of surfaces in food processing facilities. Food and beverage facilities are using ATP monitoring to validate that there is no presence of ATP. If there is a presence of ATP on a surface, it indicates it hasn't been cleaned properly. An unclean surface has the potential to harbour bacterial growth. The surface should be re-cleaned and re-tested with a luminometer. What is ATP? Adenosine Triphosphate (ATP)...

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• The importance of Identifying Specific Goals in Environmental Monitoring

  Posted in: Hygiene Monitoring, Food Production and Safety, Hygiena

  47 Views

  Working to identify specific goals within your environmental monitoring program allows you to serve multiple complementary purposes. Although there isn’t a universally recognised framework for environmental monitoring, there are some approaches which are consistent with other parts of food safety and quality management e.g. HACCP. Environmental monitoring programs include a variety of tests e.g. ATP and indicator organisms to pathogens, allergens and spoilage organisms. Samples are collected...

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• Environmental monitoring for spoilage organisms

  Posted in: Hygiene Monitoring, Food Production and Safety, Microbiology, Hygiena

  52 Views

  What is Environmental monitoring for spoilage organisms? Environmental monitoring is used by food production companies to plan for microbial spoilage organisms as it allows them to address the issues as they arise. Quality management systems are useful because spoilage incidents can happen at irregular times. Without consistent monitoring, chronic issues can go unseen. Processing environments are considered to be the main contributor to microbial quality issues. Manufacturers use...

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