Food Production and Safety

HACCP Checks: Save Over £600 a Year using an ETI Data Logger 15/12/2020
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HACCP Checks: Save Over £600 Per Year using an ETI Data Logger

Data loggers automate the temperature-taking process, allowing them to be taken at programmed intervals while digitally backing up the results. This eliminates the need for an employee to physically take and write down the temperature meaning time can be freed and money saved, which can be a vital long-term investment for your business. This post will examine how using an ETI data logger saves time and money to create a less stressful HACCP plan and more efficient business. How ETI data loggers save time Without loggers, members of staff must... Read More

Environmental Monitoring for BRCGS 08/12/2020
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Environmental Monitoring for BRCGS: Allergen Management

Welcome to our Environmental Monitoring for BRC Global Standards for Food Safety (BRCGS) series. Download our free guide today. Allergen management takes place at multiple points in production, starting with a raw material assessment, then production line and personnel cross contamination then through to end-product testing. BRCGS 5.3 concerns allergen management and the systems in place to manage the allergenic materials and minimise the risk of contamination, with clause 5.3.8 specifically addressing allergen cleaning regimes. As legislation requires that the presence of food allergens to be clearly labelled on the... Read More

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Environmental Monitoring for BRCGS: Microorganism Indicator and Spoilage Organism Testing

Welcome to our Environmental Monitoring for BRC Global Standards for Food Safety (BRCGS) series. Download our free guide today. By taking a proactive approach to microorganism testing companies can mitigate problems before they arise. BRCGS clause 4.11.8 identifies requirements for incorporating testing into an environmental monitoring program allows for continual assessment of cleaning protocols at a microbial level. Effective programs can be used to prevent contamination by acting as an early warning before they affect products. Sampling and testing will differ from site to site depending on the risks assessed... Read More

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Environmental Monitoring for BRCGS: ATP Hygiene Monitoring and Verification

Welcome to our Environmental Monitoring for BRC Global Standards for Food Safety (BRCGS) series. Download our free guide today. Residue from production which remains on a surface after poor cleaning can encourage microorganism growth which leads to spoilage, risk of food poisoning and shelf life reduction. ATP monitoring is ideal for use and an early risk indicator for inadequate removal of organic residue. As an established method of testing hygiene, it is used widely as a verification method for hygiene cleaning, but it cannot be used as a replacement for... Read More

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Limiting infection and contamination through cleaning and verification in food manufacture

Studies conducted by the New England Journal of Medicine show that coronaviruses remain viable on plastics for 72 hours, stainless steel for 48 hours, cardboard for 24 hours and copper for 4 hours.  Residues remaining on surfaces can also sustain the viability of bacteria.  This highlights the significance of cleaning and verifying the cleanliness of your weighing machinery and work areas.

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Food Industry Month: Conclusion

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 environmental monitoring Although there isn’t a universally recognised framework for environmental monitoring, there are some approaches which are consistent with other... Read More


What is M.A.P?

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 require 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 bad because they feed... Read More

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Swabbing Techniques for Hygiene Monitoring

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 possible. For swabbing inside a cylinder,... Read More

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Guide to ATP monitoring

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) is present in all micro-organisms, plant and animal cells and is the... Read More