Generation #3 Launched in the LazaPort Calibrator Series

A new addition to the family

Following in the footsteps of the highly successful LazaPort12 and LazaPort4 models which are already used in hundreds of factories globally, the LazaPort8 is a brand-new addition to the range for factories looking to save time, reduce cost and enhance food safety.

The LazaPort8 combines all the best features of both the LazaPort4 and the LazaPort12, along with several other technical enhancements such as improved energy efficiency, quieter operation and increased temperature stability.

With capacity for multiple infrared thermometers and up to 8 probe thermometers, this 3rd generation model takes the preparation, clear-up and guesswork out of regular equipment calibration checks conducted on site, to ensure that all thermometers are reading within the food safety tolerance required.

Click here to find out how this innovative, next-generation solution will save your site time, cost and non-conformances, whilst impressing your customers and auditors!


Klipspringer Continues to Invest in Innovation with 3D Printing Technology

Klipspringer continues to invest in innovation with 3D Printing technology

True to our mission of making food safety and compliance safer, smarter and simpler, Klipspringer has further strengthened our innovation capabilities by investing in in-house 3D printing technology.

With the flexibility of instant prototypes, intricate parts and customised product designs in just a matter of minutes, our innovation team are flying….

From new product development to existing product refinement, look out for our upcoming product releases, further enhancing standards in the food industry!

Do you have an idea or concept you would like to discuss? Contact our team and we’ll be sure to share it with our innovation team right away.

Explore our latest innovations

Understanding Your UKAS Calibration Certificate

Your UKAS Accredited Calibration Certificate – what does it mean?

When your temperature or humidity device arrives back from Klipspringer’s calibration laboratory, it will accompanied by a certificate. Do you and your team understand the information you are being presented with and how it relates to your instruments?

Using the example below, this blog will guide you through each element of the certificate along with how and where the information is applicable.

Key

A.  The address where the calibration was completed. In this case it was in our UKAS accredited Laboratory. If the calibration had been completed on a customer’s site, their site address would be entered here.
B.The official UKAS mark, detailing the laboratory’s accredited number at the bottom.  Details of the schedule for each lab can be obtained from the UKAS website using this code. This symbol also demonstrates that the calibration is traceable to the UK’s national standard.
C.The date the calibration certificate was issued.
D.The unique certificate number.
E.The name of the person who approved the calibration result.
F.The due date of the next calibration; this can only be entered if requested in advance by the customer.
G.The signature of E.
H.The name of the person or company requesting the calibration.
I.The address of the person or company requesting the calibration.
J.The unique serial number of the IUT (Instrument Under Test) which has been calibrated.
K.Where the IUT has a detachable probe or sensor etc, this is the unique serial number for this. When this item does not already have a unique number applied, then this will be the serial number of the IUT with the suffix “A” afterwards. Please note, Klipspringer are able to IndeliMark a serial number onto probe handles for permanent and food-safe identification.
L.The description of the IUT. In some cases, this will also detail any damage to the device on arrival to Klipspringer, or where any adjustment has been made after customer authorisation.
M.The date the IUT was received into the laboratory for calibration.
N.The date the IUT was calibrated.
O.The temperature, humidity or pressure (where applicable) within the laboratory when the IUT was calibrated.
P.The range requested for calibration by the customer.
Q.The method and equipment used to carry out calibration of the IUT.
R.Any specific requirements, such as the depth of the probe in the calibration bath.
S.The temperature or humidity tested against.
T.The actual result of the IUT. A figure different to column S shows that the IUT is reading slightly higher or lower and this is the correction factor. E.g. IUT above is reading 40.10°C @ 40.00°C therefore the correction factor is -0.1, The correction factor should be applied when using the IUT, especially where the device is either to be used for monitoring a CCP (Critical Control Point), or where it is used to check the accuracy of other devices which will be used for monitoring CCP’s. If the calibration certificate relates to an in-house calibrator machine (ECMP4, 8 or 12), this will be an average across the ports.
U.This is the uncertainty of measurement of the calibration. Measurements cannot be absolute and even with the most expensive equipment and controlled environments there is always a degree of variation. The uncertainty value printed on the calibration certificate will have taken several factors into consideration, such as repeatability of result, linearity, atmosphere, equipment being used etc. to give a figure which covers all of these variabilities. An uncertainty measurement allows you to have a high level of confidence in your results. For example, @ 40.00°C the certificate states the IUT reads at 40.10°C, with an uncertainty budget of ± 0.13°C, so your results will confidently be between 39.97 and 40.23°C*.
V.This statement details the ‘k factor’, e.g. k=2. The ‘k factor’ is a statistical calculation for how often the uncertainty will be ± 0.13 °C. When k = 2 you would be safe to assume that 95% of the time the device reading will have an uncertainty of ± 0.13 °C.

* We recommend that you incorporate both the correction factor and the uncertainty value into the operation of your device, to ensure the readings reflect the accuracy required. Where your device has only 1 decimal point, then you should round down or up depending on the combined figure, e.g. 0.13 would be ± 0.1 °C.

Klipspringer’s uncertainty budgets are reviewed frequently and against each other when reference instruments return from UKAS calibrations. As our uncertainty values are low, our customers can achieve the best possible result and be confident when using their calibrated equipment.


Reducing the Risks of Acrylamide in Cooking Oil

In October 1997, cows and fish on the Swedish Bjare peninsula suddenly started dying.

The cause was eventually discovered – construction workers had been pumping sealant into holes in a nearby railway tunnel which contaminated the water with acrylamide. Not only did this kill those cows and fish, it is a proven carcinogen for animals – and a probable carcinogen for humans.

The problem with acrylamide is that it is found in many of the foods that we eat, especially starchy food with higher levels of asparagine such as crisps, chips, toast, cakes, and biscuits. One other place where people might not think acrylamide resides is in cooking oil.

Acrylamide in food

Acrylamide has long been seen as a risk factor in some foods. It develops as a natural by-product in food through the Maillard reaction, a form of non-enzymatic browning where a chemical reaction occurs between amino acids and reducing sugars.

Food safety experts have been studying acrylamide since the early 2000s, and in 2013, the European Commission introduced ‘indicative values’ for food groups most associated with acrylamide. These were a guide rather than regulatory limits, but as of April 2018 food businesses in Europe have been required to put in place practical steps to manage acrylamide in their food management systems. Acrylamide cannot be fully eliminated, but it can be reduced and this is what new EU regulation is aiming for.

What are the risks?

Potential health risks of acrylamide include cancer and damage to the nervous and reproductive systems, although risk levels differ depending on lifestyle and consumption levels.

The Committee on Mutagenicity have suggested that acrylamide could damage DNA, stating that ‘there is no level of exposure to this genotoxic carcinogen that is without some risk’. In 2014, the European Food Safety Authority supported the CoM’s views, and the Food Standards Agency has been keeping an eye on acrylamide levels in food since 2007, recommending that when cooking foods like bread and potatoes, they are cooked to the lightest colour acceptable.

Cooking oil and acrylamide

Acrylamide is not naturally found in cooking oil, but if starchy foods such as potatoes are fried in oil, and that oil is reused, then acrylamide can build up to dangerous levels. This is not a huge concern for domestic cookery (unless chip fryers are used and oil is not replaced) but it might worry a lot of people who work in the food industry and use cooking oil on a daily basis, because if cooking oil is used beyond its working life, acrylamide is likely to build up and could harm consumers.

It is recommended that cooking oil should be replaced when it reaches 25% Total Polar Compound (TPC). There isn’t a direct correlation between acrylamide and TPC levels but it’s widely acknowledged that oils with a high TPC level also contain higher levels of acrylamide.

Both sides of the coin

A common problem in the food sector is knowing when oil has reached an unacceptable TPC level. Some kitchens keep reusing their oil, unaware that it has become dangerous for consumers. This is often due to traditional oil changing schedules, subjective oil checks based on colour or test strips, poor awareness of acrylamide dangers or attempting to increase oil life and cut costs.

Perhaps surprisingly, our research has shown that many businesses are actually erring on the side of caution and discarding oil which is still safe to reuse. As sustainability programmes are given greater focus, key foodservice and hospitality brands such as Whitbread are leading the way in reducing oil usage by up to 52% – simply by implementing regular oil quality checks using an electronic food oil monitor.

One of the best ways to ensure that your cooking oil is safe to use is to invest in a food oil monitor. At Klipspringer, we recommend the FOM330 Ebro oil monitor to check your oil at regular intervals. It is a handheld and portable instrument which is extremely simple to use, quickly measuring TPC levels in oil to a high standard of accuracy. This monitor not only makes companies more efficient, by preventing oil wastage, it also makes them safer and prevents acrylamide build up.

Advice for the Food Industry

There are a few simple pieces of advice that any business in the food industry which cooks with oil, or cooks food containing acrylamide, should follow:

  • Abide by the acrylamide standards relevant to your region
  • Where possible, cook food at lower temperatures for less time
  • Cook food to a maximum light golden brown colour
  • Regularly check the levels of TPC in your oil and discard at 25%


Klipspringer Launches New Microfibre Socket Mop

Since it's launch in 2016, the M1417 microfibre socket mop from Klipspringer has gone from strength to strength, making it one of the most popular mops available across industry, and in particular the food sector.

As always, we are constantly looking for ways to further improve our products. Thanks to your feedback, our product development team have been working over the last few months to make this unique mop even better for you.

We are pleased to launch the next generation M1419 Microfibre Socket Mop – exclusive to Klipspringer. This product is stocked in eight different colours for same-day despatch and next working day delivery!


New, stronger thread for handle

We have redesigned the thread connector for handles to make it stronger, as well as easier to fit the handle.

Should you need to apply that little bit of extra pressure to remove more stubborn residues, the M1419 allows you to do so with confidence.

This more robust design is compatible with all Klipspringer threaded handles.


Increased size for quicker mopping

Thanks to input from our team of Lean consultants, we’ve identified that a small increase in the size of the mop will help you complete your mopping requirements quicker. We’ve marginally increased the length of the mop, and changed the material weight from 170 grams to 195 grams. Whilst from an operators perspective this change is almost unnoticeable, it allows a greater area to be covered at any one time, speeding up your mopping process.

Using mops for spillage clear-up? The increased mop head size also allows for an enhanced absorption capacity!


Why use Klipspringer's Microfibre Socket Mop?

  • Traditional string and cloth socket mops move dirt and bacteria around the floor and actually pick up very little. Klipspringer’s microfibre socket mop combines the advantages of the traditional socket mop with microfibre technology – each mop strand picks up up dirt/bacteria and removes it from the floor. This leads to a much cleaner and safer floor, without any additional work!
  • Available in 8 colours to support your colour coding regime: blue, red, yellow, green, orange, purple, black and white.
  • Next generation M1419 microfibre socket mop the same price as its predecessor (M1417)!



A3 vs ATP Hygiene Monitoring – What’s the Difference?

A3 vs. ATP hygiene monitoring – what’s the difference?

Klipspringer have been supplying the food and beverage industry for over 20 years, particularly in the areas of hygiene, food safety and audit compliance. As a BRCGS partner organisation, we work with over 4,000 sites spanning food and beverage production, food retail, hospitality and pharmaceutical. In this article, we look at the basics of hygiene monitoring, including why it is important and how to approach it.

Key Topics Covered:

What is hygiene monitoring?

Hygiene monitoring is a fundamental requirement across a wide cross-section of industries. It is especially important in food, beverage, healthcare and pharmaceutical processes, where poor hygiene standards can risk serious consequences. In the simplest possible terms, hygiene monitoring systems measure how clean a surface is. If results exceed a set level, this may indicate that the surface requires further cleaning.

Measurements are normally carried out using a swab-based test to check the effectiveness of cleaning processes, either routinely or as one-off ‘spot checks’. The aim is to ensure that business operations can be carried out without risking consumer safety. In a food production environment, for example, hygiene swabbing is typically carried out once the hygiene team have completed a washdown of an area or equipment, to determine whether it is safe for food production processes to begin.

What is ATP hygiene monitoring?

The most common method associated with hygiene monitoring is measuring ATP, or adenosine triphosphate. Since ATP molecules are found in all living cells, using an ATP meter is a fast and effective option for checking what organic material and microorganisms have been left behind on your surfaces – even if the surface has been cleaned and looks clean to the eye.

The two main components of ATP testing are the ATP measuring unit, and ATP test swabs. ATP swabs are typically used in a zig-zag pattern across your testing surface, 10cm square. The swab is then ‘activated’ by pushing it into the swab housing and shaking the tube. The entire swab tube is then placed into the ATP meter, which uses luminosity to provide a reading of ATP content in the swab sample. This reading is given in RLUs (Relative Light Units), indicating the cleanliness of the surface. The lower the RLU, the cleaner the surface.

What are the limitations with ATP testing?

As we’ve said, ATP is by the far the most widely used hygiene test and is perfect for applications dealing with very stable processes. However, a key point to remember is that it relies on measuring just one molecule, ATP.

ATP is an unstable molecule which decomposes in certain processes, such as cooking and fermentation. Through these processes, the molecules are participating in biological reactions and losing their energy, resulting in the ATP count decreasing and instead forming ADP (adenosine diphosphate) and AMP (adenosine monophosphate).

How do ATP and A3 compare?

With different hygiene monitoring systems using different methods to measure cleanliness, the video shows the difference in sensitivity using the A3 technology compared to a hygiene monitoring system that only measures ATP.

ATP Testing In Allergen Control

This means that, although an ATP test may not detect high levels of organic residue, it is often still there but just in a different form. The dangerous consequence of this for food safety is that a surface appears ‘clean’ but in fact is still contaminated and requires further cleaning.

Additionally, ATP swabbing alone is not an effective method for allergen testing. Allergens such as milk, nuts, soy and milk are high in proteins and there is limited correlation between protein and ATP test results, making it a questionable approach to allergen management.

What is A3 and how is it different?

Auditors and food safety inspectors are now recognising the A3 system as a more comprehensive and reliable hygiene testing method. The A3 system differs from traditional ATP meters by detecting adenosine molecules in all three forms mentioned above: ATP, ADP and AMP.

Using patented technology, the surface swabbing and measuring process is identical to standard ATP meters, with just one test swab, however the meter gives a combined reading of the levels all three molecules. Regardless of what stage the adenosine molecules are at in their reactions, they will be measured by the A3 system and the resulting RLU reading will be a more accurate reflection of how clean the surface is.

This is particularly noticeable in meat, egg, seafood and nuts, as shown in the graphs below:


Detection of foods and beverages using the A3 System and three commercially available ATP monitoring tests from two leading companies.


Graph 1

ATP reading below the action level before sanitation is effective.

Graph 2

Example showing how heat drastically reduces the amount of detectable ATP, while A3 readings will remain constant.


Getting Started

Hygiene monitoring is a crucially-important process which must be carried out carefully and results documented for audit purposes. As per the BRCGS Food Standard V8, sites must decide what levels of cleaning performance is and isn’t acceptable, as well as defining corrective action(s) that must be taken when results are higher than they should be (see BRCGS Global Standard for Food Safety, Issue 8, Clause 4.11.3).

As a BRCGS partner organisation, food safety and hygiene are at the core of Klipspringer’s customer partnerships and our technical team are on hand to assist with hygiene monitoring applications across the industry. To discuss your challenges, testing requirements or investigate using the A3 System from Klipspringer, contact the Klipspringer team on 01473 461800. Alternatively, click here to learn more about the system or get in touch.

Find out more

Food Oil Management – A Bigger Problem Beneath the Surface?

Talk to anyone about the headlines which dominated conversations around cooking oil in 2018 and you are assured of two answers - "palm oil" and "sustainability".

And you could say rightly so. Palm oil production is said to be responsible for 8% of the world’s deforestation between 1990 and 2008. The statistics against palm oil and it’s (lack of) sustainability is significant. Yet, with increasing consumer awareness, and organisations ever-more conscious of the impact on their brands and reputations, is the obsession with palm oil masking other concerns around food oil management?

For example, waste?

Over the last 20 years, we’ve had the opportunity to partner with many global restaurant chains, commercial caterers and the hospitality sector. If you asked us to identify one common trend it would be this:

Food cooking oil is being changed too frequently. But why?

In our experience, there are 5 key reasons food cooking oil is being changed when it is.

1. The status quo. It’s always been done this way. Nobody knows why, but the procedure hasn’t changed, and nobody wants to be the person who risks changing it. (eg oil changed every Friday morning, or when fish and chips are on the menu.)

2. The visual check. “It looks like it needs changing.” This is always based on experience, and whilst there are many trained eyes in commercial kitchens, colour is subjective. What looks like a subtle difference in oil appearance can make a big difference in working life.

3. Person dependent. Sometimes the responsibility falls on one person. All too often that’s the busiest person. Unwilling to risk product quality, and running a hectic schedule, the instruction to change the oil is sometimes given too soon.

4. Reputation. Every chef and commercial kitchen operative wishes to serve up the best food – it is what their reputation depends on. This must be respected, but does have its drawbacks. For example, cooking oil gets changed earlier than necessary to protect product quality. As the working life of the oil is never extended, nobody is aware that it could be extended by up to 50%!

5. Don’t know better. Commercial kitchens are high-pressure environments, and there are more pressing concerns than the food oil. The current system is working, there are no problems, and everybody is happy. As a result, it doesn’t get given any attention.

That’s all very well. Is there a better way?

What gets measured, gets managed.

To overcome these challenges requires 3 key actions:

1. Make it measurable. Oil quality should be measured as an arbitrary number, and a threshold set for changing the oil. Regular checks mean oil life is then extended to its maximum without compromising product quality.

2. De-skill oil management. The procedure for checking and changing cooking oil should be de-skilled. Any team member should be able to check the oil quality and then make the decision whether the oil needs changing. (Note this is only possible once arbitrary, digital measurement has been implemented).

3. Report. Every oil quality measurement should be recorded, along with when oil was changed. Management should review this on a regular basis to make sure oil is not being changed too regularly or too late. A fully documented ‘audit trail’ also supports effective kitchen management and due diligence.

Interested in how this works out practically? Concerned about rolling this out on a national or global scale? Intrigued how well-respected brands such as McDonalds, Whitbread and Five Guys partner with Klipspringer to implement effectively?

Reach out to Klipspringer’s Consultants today for a chat about your oil management challenges and opportunities.


The Hub Introduction

As the UK & Ireland’s leading food safety compliance partner to the food sector, Klipspringer are excited to launch a new online area dedicated to helpful and insightful content for food industry professionals.

Titled ‘The Hub’, we are determined to make this new resource the go-to place for food manufacturing, hospitality, retail and distribution businesses looking to improve their processes and operations.

We’re also highly optimistic that consultants, auditors and food safety inspectors will find it useful to learn about the latest innovations and compliance solutions relevant their clients, with the common aim of enhancing standards and inspiring excellence across the complete food sector.

Featuring new content every week, The Hub is subdivided into four main categories – blogs, help guides, news articles and videos.
Firstly, blogs. Addressing topical questions and the most frequent industry challenges, Klipspringer’s blogs offer plain-English helpful insight and tips on everything from oil management through to temperature mapping. They’re also where you’ll find useful cost guides and comparisons between different industry solutions.
Secondly, help guides and tutorial videos. As a compliance-focused business with a fairly technical product range (not to mention the jargon-heavy food industry), sometimes things need a little further explanation! Our help guide section is where you’ll learn the answers to our most common product and service questions, such as how to verify thermometer accuracy, and a handy jargon-buster for all things data logging.

Next, news articles. From exhibitions through to new product releases, you will find the newest and most exciting news here. Oh, and also occasionally another new staff member or company update. Some will be important, and some less important; nevertheless, we’re sure they’ll always be interesting.

And lastly, our featured videos. If a picture tells a thousand words, then a video tells a whole lot more. Watch our latest featured videos in this section, with really useful product demos, customer feedback and also the occasional fascinating insight into how things happen at Klipspringer.

If you have any feedback on The Hub or suggestions on future content, be sure to get in touch with our team using the form below – we’d love to hear from you and promise to get back to you as soon as we possibly can!