Our comprehensive guide to low risk, high risk, and high care zones in a food factory.

Klipspringer's food industry team break down the pros and cons of optical refractometers and digital refractometers.

Klipspringer's food industry team explore everything you need to know about selecting the perfect detectable pens.

This article explores the main responsibilities of the overworked hygiene manager - and several solutions to help their daily tasks.

In the first episode of The Hygiene Hustle, Phil May explores the role of Hygiene Operatives and how to write a Cleaning Instruction Card.

Breaking down the pros and cons of resin-set and standard hygiene brushware for use in the food industry.

Alex Blair sits down for an exclusive interview with John Benson-Smith, hospitality expert, celebrity chef, and former BBC MasterChef judge.

How can individuals and families cut food waste? Find out how in the third and final part of the 'No Food Left Behind' series.

Equipment downtime during washdowns is waste of production and costs. This article offers an alternative solution.

This second article in the 'No Food Left Behind' series evaluates how leading UK manufacturers can fight food wastage.

Based on our common interactions with customers, this article answers key questions around temperature monitoring, from its process to costs.

This article addresses key questions around food industry scales - including IP ratings, EC trade approval, and different types of scales.

This first article in the 'No Food Left Behind' series evaluates how leading UK retailers can tackle the food waste crisis head-on.

This article explores the main responsibilities of the overworked hygiene manager - and several solutions to help their daily tasks.

A ten-step template of how to prevent foreign body contamination - from risk assessment to root cause analysis.

Thermometer damage is costly and inconvenient. This article unpacks its most common causes, and outlines how to prevent thermometer damage.

Overcoming the most common problems with shadow boards, from unreturned equipment to insufficient space.

An in-depth exploration of colour-coding for allergen segregation, based on an interview with Alex Carlyon.

In an exclusive interview, Klipspringer’s Laboratory Manager explains lead times, the calibration process, and more…

A research-driven analysis of trends and developments that will play an increase role in the future of food and farming.

Tangibly explaining the 5S Principles, one of the most effective organisational tools for workplace efficiency.

Analysing the pros and cons of the three main approaches to probe verification.

A new approach for innovative food businesses aiming for efficiency and traceability.

Removing the guesswork from oil checks with one simple method.

Breakdown of the third webinar in the 'Culture in Hygiene' series, examining how to ensure sustainable cleaning practice.

Outlining the utility of detectable utensils for avoiding contaminated and customer-harming foodstuff.

Breakdown of the second webinar in the 'Culture in Hygiene' series, examining how to maximise the Hygiene Window.

Breaking down all costs of implementing shadow boards.

Breakdown of the first webinar in a three-part series, discussing how to recruit, train, and retain a highly engaged hygiene team.

Breakdown of a wireless monitoring webinar led by Quorn Foods and Klipspringer panelists.

This research-led article explains all there is to know about new changes in the BRCGS's Issue 9, auditable from 1 February 2023.

In 2022, oil dominated global headlines: a constantly revolving door of rising oil prices, supply chain issues, and sustainability breaches...

Explaining the utility of shadow boards for workplace management and organisation.

Breakdown of an oil management webinar involving experts from Olleco, Jestic, Wagamama, and Klipspringer.

Outlining the process of temperature mapping in food storage units, from fridge-freezers to entire warehouses.

Detailing the most suitable equipment choices for food safety officers and EHOs.

How to get it right when it comes to fridge monitoring in the food industry.

A brief guide outlining how best to use your Klipspringer Web Portal.

Guiding you through each element of the UKAS calibration certificate provided by Klipspringer's laboratory.

Specifying how to prevent a build-up of acrylamide - a customer-harming, cancer-causing chemical.

Explaining the difference between two easily conflated hygiene monitoring methods.

Delving into one of the food industry's most pressing problems, and how to overcome it.