How much can we see with current cleaning verification methods?

WEBINAR: Swabbing that 'sees more'.  A new approach to cleaning verification?

How thorough is your cleaning verification process?

In this webinar, Klipspringer Director, Alex Carlyon, is joined by McCain Foods Hygiene Manager, Nigel Church, and Cleaning Verification Specialist, Stephan Speidel, to review the new ‘A3’ cleaning verification technology.


Hygiene monitoring is a fundamental requirement across food, beverage, healthcare and pharmaceutical industries, where poor hygiene standards can risk serious consequences. In this webinar, we review current hygiene monitoring methods and whether we can be ‘seeing more’ from our checks, including real-world insight from McCain Foods.

Speakers

Pete Carlyon

Product Director, Klipspringer

Dr. Stephan Speidel

Cleaning Verification Specialist

Nigel Church

Hygiene Manager, McCain Foods

Key webinar areas:

1. The importance of cleaning verification

2. Exploring A3 hygiene validation

2. Real-world cleaning verification insights from McCain Foods

Looking for more information on the A3 System? Get in touch with our team below and we will be more than happy to advise.

View further details on the A3 System

Klipspringer

Klipspringer is the dependable partner of choice for food safety compliance across the complete food sector, and is a leading provider in cleaning verification solutions.


McCain Foods

McCain Foods are one of the world’s largest manufacturers of frozen potato product, employing over 21,000 people across the world.

Get in touch to discuss your requirements with our team of advisors.


Third Generation Launched in the LazaPort Calibrator Series

The LazaPort8 is a brand-new addition to the range for factories looking to save time, reduce cost and enhance food safety.

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!

If you would like further guidance relating to the LazaPort 8, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.


    3D printing

    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.

    If you would like further information relating to 3D printing technology, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.


      UKAS

      Understanding Your UKAS Calibration Certificate: What does it mean?

      Your UKAS Accredited Calibration Certificate: What does it mean?

      When your equipment is returned to you by Klipspringer’s Calibration Laboratory, it will be accompanied by a certificate. In the interest of maintaining your instrumentation, safeguarding your operation, and securing audit compliance, it is vital that everyone at your site understands the contents of this document.

      Using the example below, this blog will guide you through each element of the certificate. It will also explore how and where the information it contains is applicable.

      Use the buttons below to jump to the relevant point:

      A

      The address where the calibration was completed. In this case it was in our UKAS accredited lboratory. If the calibration had been completed at the customer’s site, the address of the site would be entered here. 

      B

      The official UKAS mark, featuring 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 proves 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. Here at Klipspringer, we typically put 12 months in this section. However, some customers ask for a specific due date (e.g. 6 months) and some customers ask for the date to be left off entirely.

      The details of the due date will be listed in the contract section at the bottom of the Calibration Quotation Form. It is important that you share any specific requirements with us before the calibration takes place.  

      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

      If the IUT has a detachable part such as a probe or sensor, this is where the unique serial number will be included. If the item does not have a unique serial number, this will be the serial number of the IUT with the suffix ‘A’ included afterwards.

      Here at Klipspringer, we are able to IndeliMark serial numbers onto detachable parts for permanent and food-safe identification, so this is another option to explore. 

      L

      A description of the IUT. In some cases, this will also detail any damage to the device on arrival at the Klipspringer Laboratory. If any adjustments have been made following customer authorisation, the details of these adjustments will also be included. 

      M

      The date the IUT was received into the laboratory for calibration. 

      N

      The date the IUT was calibrated. 

      O

      The temperature and humidity (where applicable) within the laboratory when the IUT was calibrated. To ensure our calibrations are accurate and can be replicated, our reference equipment is calibrated at an external laboratory. This calibration takes place within a certain range of temperature and humidity, so any calibrations carried out at our own laboratory need to be done under the same conditions. This is true of any calibration laboratory.

      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. A common example of this is a specific temperature point for thermometer calibration. Most laboratories verify a thermometer’s accuracy at three different temperature points, typically -18°C, 0°C, and 100°C. However, some sites will rely on thermometers for very specific applications and will want to verify their equipment to a bespoke measuring point such as 115°C. 

      S

      The result of the calibration equipment the IUT is being tested against (typically temperature or humidity). 

      T

      The actual result of the IUT. If this figure is different to the result in column S, this indicates the IUT is reading higher or lower than the calibration equipment. The difference is known as the Correction Factor. The IUT above generates a reading of 40.10°C at 40°C, this means the Correction Factor is -0.1°C.  

      The Correction Factor needs to be applied whenever your operatives are using the IUT, especially when the device is monitoring a CCP (Critical Control Point) or is being used to check the accuracy of other devices that will monitor a CCP.   

      If the calibration certificate relates to the calibration of In-House Calibration Equipment, this figure will be determined by an average across the ports.  

      U

      This figure reflects the Uncertainty of Measurement of the Calibration. Even if a calibration is carried out in a controlled environment using high quality equipment, measurements cannot be absolute and will always involve a degree of variation. The Uncertainty Value printed on your calibration certificate will have factored in variables such as linearity, atmosphere, the equipment being used, and the repeatability of the results.  

      The IUT in the example given above generates a reading of 40.10°C at 40°C, so the Correction Factor is -0.1°C. The Uncertainty Value for this measurement is ± 0.13°C, which means the customer will need to factor in a variation of ± 0.23°C. Doing so will allow the customer to be confident of a result that sits between 39.97°C and 40.23°C. 

      We recommend that you incorporate the Correction Factor and the Uncertainty Value into your device’s operation to ensure any readings sit within your site’s Acceptance Criteria. The Acceptance Criteria is the accepted range of the Correction Factor for your equipment e.g. 0.5°C. If you add the Uncertainty Value to the Correction Factor and find that it sits outside your site’s Acceptance Criteria, your equipment will need to be adjusted (if applicable) or replaced.  

      If your device only has one decimal point, then you should round down or up depending on the combined figure. For example, ± 0.13°C would be ± 0.1 °C.  

      It’s also important that you consider the Uncertainty Values of the laboratory you are working with before arranging your calibration. Here at Klipspringer, our Uncertainty Values are extremely low. This makes it more likely that the results will sit within your site’s Acceptance Criteria. You can also have total confidence in your equipment, as our Uncertainty Values are reviewed frequently and against each other whenever reference instruments return from UKAS calibrations.  

      V

      The ‘k factor’ is a statistical calculation for how often the Uncertainty Value will be what is listed on your calibration certificate e.g. ± 0.13°C. For example, if k = 2, you would be safe to assume that 95% of the time the device reading will have an uncertainty of ± 0.13 °C. 

      If you would like further guidance relating to your UKAS certificate, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.


        Acrylamide

        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%

        If you would like further guidance relating to the solutions mentioned in this article, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.


          Microfibre Mop

          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)!

          If you would like further guidance relating to the solutions mentioned in this article, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.


            Food Oil Management

            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.

            If you would like further guidance relating to food oil monitoring, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.


              Klipspringer's Online Hub

              An Introduction to Klipspringer's Online Hub

              As the UK & Ireland’s leading food safety compliance partner to the food sector, we are excited to announce the launch of Klipspringer's Online Hub - 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, Klipspringer’s Online Hub is subdivided into four main categories – blogs, help guides, news articles and videos.

              Firstly, blogs and webinars. 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!

              If you would like further guidance relating to the Klipspringer Hub, we would be happy to help. Share your details below and one of our friendly team members will be in touch.