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How Easy it is to Switch to Hygiena® EnSURE® Touch
How Easy it is to Switch to Hygiena® EnSURE® Touch
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Why the EnSURE® Touch? There is no denying that ATP systems are essential tools for food safety and quality control....

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Our dear colleague..
Our dear colleague..
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💔 It is with profound sadness that I share the heartbreaking news of the passing of our dear colleague and friend,...

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Dental Practice: Protein Residue swabbing for Hygiene Verification
Dental Practice: Protein Residue swabbing for Hygiene Verification
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Protein residue hygiene verification can provide several benefits to a dental practice in terms of having a reliable...

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Water Activity (aw) - how it affects food manufacturing.
Water Activity (aw) - how it affects food manufacturing.
152 views
When choosing a water activity (aw) meter, you should consider factors such as accuracy, range, ease of use,...
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Which Type of Centrifuge is best suited for your business needs?
Which Type of Centrifuge is best suited for your business needs?
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Which Type of Centrifuge is the best suited for your business needs? In this guide, we will discuss the different...
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Tag: "Haccp"

 
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  • HACCP Checks: Save Over £600 Per Year using an ETI Data Logger
    HACCP Checks: Save Over £600 Per Year using an ETI Data Logger
    52 Views

    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...

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  • Limiting infection and contamination through cleaning and verification in food manufacture
    Limiting infection and contamination through cleaning and verification in food manufacture
    53 Views

    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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  • How to prove you're working to high hygiene levels?
    How to prove you're working to high hygiene levels?
    38 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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  • A guide to General Allergen Monitoring
    58 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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  • The importance of Identifying Specific Goals in Environmental Monitoring
    34 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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  • Recognising Food Safety and Quality Issues
    94 Views

    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. In this blog, we discuss strategies and programs which are designed to help avoid cross-contamination of the finished product. Food processing and distribution facilities' environments are recognised as a source of chemical compounds, biological agents and physical hazards that could have a detrimental effect on...

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  • Choose The Right Data Logger For You
    35 Views

    So you need a data logger. What's the first thing you do? Turn to Gem Scientific! We can help you make the right choice, saving you time and money. Here is a four-step guide to help you make the decision: 1. Access your current HACCP system Explore areas of your HACCP system that could benefit from continuous data accumulation and alerts rather than collecting by hand. Look for areas including walk-in fridges and freezers, cold and hot holding, food preparation areas, vacuum packing,...

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  • 5 Reasons You Should Be Using Hygiene Monitoring
    45 Views

    5 Reasons You Should Be Using Hygiene Monitoring Having access to fast, accurate hygiene monitoring results helps you verify cleanliness in your food manufacturing facility, improves cleaning consistency and reduces downtime. The new 3M™ Clean-Trace™ LM1 Hygiene Monitoring and Management System is the outcome of years of research, testing and customer feedback, all meant to provide food processors greater confidence and peace of mind. Here are 5 reasons you should be using this...

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