Help Guide: Interpreting the Results of Your EasyPlate Microbiological Tests
Help Guide: Interpreting the Results of Your EasyPlate Microbiological Tests
EasyPlates from Kikkoman are a range of ready-to-use, prepared media plates designed to simplify routine microbiological testing in food and beverage laboratories. They help laboratory, technical, and quality teams save time, increase incubation capacity, and reduce costs.
Key Benefits
- A convenient alternative to traditional agar plates, eliminating the need to prepare culture media from scratch, sterilise equipment, or wait for agar to set.
- A hydrophobic boundary around the culture medium keeps your sample contained within the defined test area, preventing overflow and helping to ensure valid results.
- The defined culture area removes the need for a separate spreading tool, making the testing process simpler and more efficient.
- A compact film format and stackable design require just one-twentieth of the space needed for conventional Petri dishes. This space-saving benefit allows you to significantly increase incubation capacity, while reducing storage requirements and the amount of waste produced.
Reading Your Results
A further benefit of EasyPlates is how easy it is to read the results. EasyPlates produce characteristic colour changes in response to the target organism, making colonies easy to count and interpret.
To illustrate this, let’s take a closer look at the EasyPlate Ready-To-Use Microbiological Test for E.coli and Coliform.
EXAMPLE: EasyPlate Microbiological Test for E.coli & Coliform
EasyPlate EC is a prepared film medium for the detection, identification, and enumeration of Escherichia coli and non-E. coli coliform bacteria. The plate contains two chromogenic substrates that produce distinct colony colours:
- E. coli: blue-purple to navy-blue colonies.
- Other coliforms: pink to red-purple colonies.
Most E. coli produce Ξ²-glucuronidase and develop the expected blue colouring. E. coli O157 does not typically produce this enzyme and may therefore appear red-purple, similar to non-E. coli coliforms. This colour differentiation makes colonies easier to identify and count.
Results are available following incubation for 24 Β± 1 hours at 35 Β± 1Β°C.
Example Colonies after 24 Hours Incubation (Strains)
Listeria monocytogenes (ATCC 19118)
Listeria monocytogenes (JCM 7671)
Listeria innocua (JCM 32814)
Listeria welshimeri (JCM 32816)
NOTE: In some unheated foods and dairy products, residual enzymes present in the food may cause a red-violet colouring to develop across the entire incubation area. If this affects the visibility of individual colonies, improved results can usually be obtained by testing at a greater dilution.
EasyPlate Colony Counting System
For even greater time savings and reduced operator error, the EasyPlate Colony Counting System automates the entire counting process.
The system allows you to scan multiple plates at once. Using image-analysis technology, it then detects and counts colonies automatically, including spread colonies. With the EasyPlate Colony Counting System, you can:
- Automatically detect and count colonies.
- Apply preconfigured assessment parameters.
- Review and amend results.
- Add comments to individual analyses.
This flexibility helps to improve the consistency and accuracy of your results, while allowing the system to adapt to the specific needs of your site.
The software is free of charge for customers using EasyPlates, so the only additional cost is the purchase of the printer.
To learn more about EasyPlate Microbiological Tests or the Colony Counting System, you can navigate the buttons below.
You can also reach out to our support team on 01473 461800Β orΒ sales@klipspringer.com. Alternatively, you can share your details using the contact form below.Β
To learn more about EasyPlate Microbiological Tests or the Colony Counting System, share your details below and we’ll be in touch.
Understanding Linear Accuracy in Food Factory Instruments
Help Guide: Understanding Linear Accuracy and Addressing a Common Misconception
In food production, accurate measurement is essential for ensuring product quality, safety, and regulatory compliance.
To achieve this, instruments such as pH meters, thermometers, and dry block calibrators are carefully calibrated at specific reference points.
While calibration ensures accuracy at those points, it also establishes a predictable relationship across the instrumentβs working range. This is understood as linear accuracy.
What is Linear Accuracy?
When an instrument is calibrated, it is adjusted so that its readings match known reference values at specific points.
When more than one calibration point is used, a defined relationship is established between those points, typically represented as a straight line.
Linear accuracy describes how closely the instrument follows this expected straight-line relationship, both between the calibration points and across the wider measurement range.
How Reliable is Linear Accuracy?
When an instrument is properly designed, maintained, and calibrated, linear accuracy provides a dependable way to predict consistent measurements across a defined range.
In most instruments, measurements between calibration points behave in a stable and predictable way. This means you can generally trust the results within the calibrated range, provided the instrument is performing correctly and used under appropriate conditions.
Example
If a pH meter is calibrated at pH 1.68 and pH 4.00, it would typically be expected to measure accurately at pH 2.
Similarly, if a thermometer is calibrated at 0Β°C and 40Β°C, a reading at 4Β°C would usually be considered reliable.
HOWEVER: This assumes the instrument demonstrates good linearity and is being used under appropriate conditions.
It is sometimes possible to estimate performance slightly outside the calibrated range, although this becomes less reliable depending on the instrument type and application.
Linearity Varies by Instrument
It is important to note that linear accuracy can vary depending on the type of instrument used. For example, contact thermometers typically demonstrate strong linearity across their measurement range, making their performance more predictable between calibration points.
In contrast, infrared thermometers are more sensitive to external factors. As a result, their measurements may not follow a consistent linear relationship across the same range, and accuracy can vary outside the calibrated conditions.
Calibration Requirements in Food Production
In food production environments, calibration is not always based solely on achieving linear accuracy across a range. In many cases, regulatory requirements will call for calibration at Critical Control Points (CCPs), where accurate measurement is essential for ensuring food safety.
For example, a process step involving cooking, chilling, or storage may require verification at a defined temperature threshold. In these situations, calibration at that specific point becomes a priority, regardless of the instrumentβs broader linear performance.
Best Practice Guidance for Calibration
Contact Thermometers
- Use a minimum of two-point (or multi-point) calibration to establish linearity.
- Include application-specific checks at Critical Control Points (CCPs).
Infrared Thermometers
- Calibrate at temperatures that closely represent actual conditions of use.
- Avoid assuming accuracy outside of these calibrated conditions.
- Use as a screening tool rather than a primary CCP validation device.
Addressing a Common Misconception About Linear Accuracy
A common misunderstanding is that if an instrument is accurate between two calibration points, it can also be calibrated at any point within that range. This is not the case.
While an instrument may measure accurately between two calibration points, this does not mean it can be calibrated at any value within that range. The available calibration points are determined by the instrumentβs design, software, and intended application.
Understanding this distinction helps ensure instruments are selected and used correctly, and that measurements remain reliable within the expected operating range.
In food production environments, calibration strategies should prioritise real-world application and food safety requirements. Ensuring accuracy at critical control points is often more important than relying solely on theoretical linear performance across a range.
By understanding how different instruments behave and applying appropriate calibration practices, you can ensure reliable measurements that support both product quality and compliance.
If you have any questions about the information shared throughout this guide, our support team is happy to help. You can reach us on 01473 461800Β orΒ sales@klipspringer.com. Alternatively, you can share your details using the contact form below.Β
If you want to learn more about our wide range of instrumentation, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.
How to Set the Temperature Tolerance of Food Storage Thermometers
A guide to setting the temperature tolerance of your food storage thermometers.
This guide explains how to set appropriate temperature tolerances for food storage thermometers, taking into account the following areas:
- Legal requirements for specific food categories
- The type of products being stored (e.g. high-risk, ready-to-eat or low-risk foods)
- Calibration accuracy and measurement uncertainty (included on your UKAS certificate)
- Whether the device is monitoring a Critical Control Point (CCP) under HACCP
- The performance capability of the equipment
Typical UK Storage Temperatures
Across the UK, standard storage temperatures are clearly defined:
- Chilled storage: 4Β°C or below
- Frozen storage: -18Β°C or below
Understanding Temperature Tolerances
Temperature tolerance defines how much a temperature can deviate from its target before corrective action is required. When setting the tolerance of food storage thermometers, itβs important to consider the following points:
1. Calibration Deviation and Measurement of Uncertainty
You need to account for calibration deviation (how much the device reads above or below the true temperature) and measurement of uncertainty (the small margin of error inherent in the device).
These factors affect the accuracy of every reading and must be considered when setting the tolerance of your food storage thermometers or verifying compliance with legal limits.
On your UKAS Calibration Certificate, you will find the measurement of uncertainty (e.g., Β±0.13β―Β°C), along with the true readings at different calibration points (e.g., at 0β―Β°C or β18β―Β°C).
Example
According to a thermometer’s UKAS Calibration Certificate, the instrument reads +0.5β―Β°C when calibrated at 0β―Β°C, this is the calibration deviation. The measurement of uncertainty is Β±0.13β―Β°C.
Using this information, we can work out the potential range of the true temperature:
0β―Β°C (displayed value) + 0.5Β°C (calibration deviation) – 0.13β―Β°C (measurement of uncertainty) = 0.37Β°C
0β―Β°C (displayed value)+ 0.5Β°C (calibration deviation) + 0.13β―Β°C (measurement of uncertainty) = 0.63Β°C
Therefore, the true temperature could be anything between 0.37Β°C and 0.63Β°C
Ensure your temperature monitoring is accurate, compliant, and audit-ready
Selecting the right thermometer, backed by reliable calibration and clear documentation, is key to setting appropriate tolerances and demonstrating compliance. Thatβs why at Klipspringer we provide:
- Highly accurate thermometers with traceable certification
- Online certificate portal to centralise your documentation
- Ongoing technical support to help maintain accuracy and compliance
2. Use Within HACCP (Critical Control Points)
When a thermometer or monitoring device is used at a Critical Control Point (CCP) under your HACCP system, the temperature tolerance must ensure that:
- Critical limits are never exceeded in practice.
- Combined effects of measurement uncertainty, calibration deviation, and normal operational variability do not compromise food safety.
- Your site can demonstrate effective monitoring and due diligence to enforcement officers.
The tolerance of your food storage thermometers should be tight enough that, even in a worst-case scenario, the true temperature remains within validated critical limits. This may involve:
- Adjusting internal acceptance criteria (e.g., requiring a slightly higher displayed temperature).
- Factoring calibration deviation and measurement uncertainty into HACCP documentation and verification procedures.
What are the dangers of getting this wrong?
Failing to set a suitable temperature tolerance could create a food safety risk, as if the thermometer readings are artificially high, the true temperature may not meet the validated critical limit.
Conversely, readings that are artificially low could trigger unnecessary corrective actions, even when the product is actually within safe limits.
Why Β±2Β°C Is Often Too Wide for Food Safety
In some cases, sites will apply a blanket tolerance of Β±2β―Β°C for temperature monitoring, but this approach can lead to compliance and food safety risks.
For example, if chilled storage is set at 4β―Β°C with a Β±2β―Β°C tolerance, the upper limit effectively becomes 6β―Β°C. This may exceed safe storage temperatures for high-risk foods.
Similarly, for frozen storage set at -18β―Β°C with a Β±2β―Β°C tolerance, the upper limit becomes -16β―Β°C, which may not meet expected standards for frozen food storage.
Customers, auditors, and Environmental Health Officers (EHOs) are likely to challenge tolerances that allow storage above recognised safe limits.
Top Tips for Ensuring Best Practice
1. As a general guide, it’s a good idea to set the operating target lower than the legal maximum, as this will createΒ a safety margin.
2. The temperature tolerance needs to be tight enough to ensure legal compliance, whilst also being a realistic choice for the equipment in question.
3. Document the rationale for your chosen temperature tolerances. Reference UKAS calibration data, HACCP critical limits, product risk assessment, and legal temperature requirements.
Example
The temperature tolerance for a chiller
- Target: 3Β°Cβ4Β°C
- Tolerance: Β±0.5Β°C to Β±1Β°C (depending on equipment capability)
The temperature tolerance for a freezer
- Target: -20Β°C
- Tolerance: Β±1Β°C (ensuring temperatures do not rise above -18Β°C)
Setting appropriate temperature tolerances for the food storage thermometers at your site not only ensures ongoing compliance with food safety requirements but also helps demonstrate due diligence in protecting consumer health.
If you require additional support in this area or would like to learn more about our wide range of thermometers and accessories, contact us on 01473461800Β orΒ sales@klipspringer.com. Alternatively, you can share your details using the contact form below.Β
Share your details below to learn more about our range of food factory thermometers.
How to Verify Surface Hygiene Using Procheck Protein Swabs
How to Verify Surface Hygiene in Under 30 Seconds Using Procheck Protein Swabs
Procheck Protein Swabs are rapid, colour-change tests designed to detect protein residues on surfaces. They are used to quickly verify cleaning effectiveness in food production environments, supporting hygiene monitoring, QA/QC programs, and HACCP compliance.
These swab have two points of testing and can be used on both sides – replace the cover on the used end of the swab, remove the cover from the opposite end and repeat the testing process.
This Help Guide provides step-by-step instructions for using the swabs correctly to ensure accurate and reliable results.
Protein Swabs – Written Instructions
The following instructions outline the correct method for using Procheck Protein Swabs to verify surface hygiene after cleaning. Adhering to these steps ensures consistent, reliable results.
1. Separate one swab from the larger group. Tear open one side of the packaging while firmly holding the other side. Do not discard the packaging, as it will be needed later.
2. Swab a surface area measuring 10 Γ 10 cm. For irregular or unusual surfaces, swab a sufficient area to collect the required amount of sample material.
NOTE: Apply firm pressure and rotate the swab tip during sampling. Make sure the swab tip doesn’t touch anything other than the surface being tested to ensure proper sample collection.
3. If protein is present in the sample, the swab will immediately change colour from yellow to green. Refer to the diagram and table below for additional details.
4. Replace the cover on the used end of the swab. To perform another test, remove the cover from the opposite end and repeat the procedure in the same manner.
Understanding Your Results
Results from Procheck Protein Swabs are based on a simple visual colour change that occurs when protein residues are present. Understanding how to interpret the change from yellow to green is essential for correctly assessing cleaning effectiveness.
| Yellow | Clean, no further action required. |
| Slightly Green | Caution, small amount of residue. Retest, re-rinse, or reclean depending on protocol. |
| Green | Caution, medium amount of residue. Retest, re-rinse, or reclean depending on protocol. |
| Dark Green | Positive result. Protein concentration is greater than 20Β Β΅g. Reclean and retest. |
What are the different applications of Procheck Protein Swabs?
Procheck Protein Swabs are used for rapid, on-site verification of surface hygiene in food and beverage production. Key applications include:
- Quick post-cleaning checks on machinery, conveyors, and food-contact surfaces.
- Verification of sanitation procedures in industrial processing facilities.
- Routine environmental monitoring as part of QA/QC programmes.
- Pre-inspection checks before audits or line start-up.
- Training sanitation teams to validate cleaning methods.
What are the key benefits of Klipspringer Procheck Protein Swabs?
Procheck Protein Swabs provide rapid, reliable results in just 30 seconds, delivering an immediate pass/fail indication without the need for incubation, instruments, or interpretation tools.
The colour-change results are user-friendly and easy to interpret, enabling fast decision-making during routine hygiene checks. Each swab is ready to use with no preparation required, and the dual-ended design allows two tests per swab.
With a 12-month shelf life from production, Procheck Protein Swabs offer convenience, efficiency, and reliability. They are available for same day despatch on all orders placed before 4pm.
It is also worth noting that although Klipspringer supplies packs of 100 swabs, there are also packs of 200 tests available.
Additional Information
- Swabs should be used within one hour of opening.
- The swabs can detect bacteria and mold, but they are not a substitute for microbiological testing.
- If the swabβs pigment remains on the test surface, it can be washed away with water or a suitable cleaning chemical. The pigment is harmless.
- If the swabs are used to test an uneven or concave surfaces, some pigment may remain. In this case, remove with a suitable cleaning chemical.
- During storage, some of the alcohol in the swab may evaporate, causing the swab tip to turn red instead of yellow. Simply moisten the swab with alcohol before use to restore its functionality.
If you have any questions about Klipspringer Procheck Protein Swabs, you can reach out to our technical support team on 01473 461800Β orΒ sales@klipspringer.com. Alternatively, you can share your details using the contact form below.Β
If you would like to learn more about Procheck Protein Swabs, share your details below and we will get back to you right away.
How to use the LazaPort8 for On-site Thermometer Validation
How to use the LazaPort8 for the on-site validation of your thermometers.
A growing number of sites are moving away from the outdated Ice and Boiling water method, frustrated with the fact that this time consuming approach puts team members at risk and makes it difficult to obtain consistent temperatures.
A popular solution is the LazaPort8, used throughout the industry to simplify and speed-up thermometer checks. It also helps to drive standards of reliability, accuracy, and traceability.
The following Help Guide explains how the LazaPort8 can be used for the on-site validation of your thermometers.
The LazaPort8 – Manual Checklists
The LazaPort8 helps to ensure your on-site thermometer checks are accurate, traceable, and compliant. Unlike the traditional method of using ice and boiling water, the LazaPort8 is safe and efficient. It also involves minimal set-up, so should save your team a lot of time and hassle.
1. Insert the temperature probes into LazaPort8’s blocks and allow time for the readings to stabilise. The LazaPort8 allows you to check up to eight probes simultaneously.
2. Make a note of the serial number on the back of each thermometer.
3. Record the readings generated by each thermometer, alongside the reference reading displayed on the LazaPort8.Β
4. For each thermometer, compare the two readings (the one on the thermometer and the one on the LazaPort8) and confirm if the device has passed or failed the check.Β
5. Remove the temperature probes from the blocks and allow them to return to ambient temperature. This helps to avoid thermal shock and extends the lifespan of your sensors.
6. Switch the temperature probes to the other block (cold to hot and hot to cold). Wait for the readings to stabilise before recording them on the digital checklist.
We hope this guide has highlighted just how easy it is to use the LazaPort8 to carry out your thermometer checks.
If you have any questions about the solutions mentioned above, you can contact us directly onΒ 01473461800Β orΒ sales@klipspringer.com. Alternatively, you can fill out the contact form below.
If you have any questions about the LazaPort8, the Klipspringer team would be happy to help. Share your details below and we will be in touch.
Setting up and using the A3 system
How to set up and use the A3 system
The A3 Lumitester Smart is a user-friendly, compact device that supports effective hygiene monitoring through the quick and easy detection of organic residue.
Unlike traditional ATP tests, it is able to detect allΒ forms of organic residue (ATP + AMP + ADP).
The A3 system can be used alongside the Lumitester app – available on PC, mobile, and tablet.
The following guide will take you through the process of setting up and using the A3 system and the Lumitester app. If you have any additional questions, you can contact our Technical Support Team on 01473 461 800 orΒ sales@klipspringer.com.Β
Installing and Setting Up the Application
Click here to download the software, or visit Lumitester A3 SMART – Klipspringer. Once the software has been downloaded, click on the ‘Installer Package’ and follow the steps on the screen.
When first opening the Lumitester app you will need to fill out your details and create an account:
Once this section has been completed, you will be asked to type in a temporary password.
Next, you will need to select the type of location the unit will be used in.
You can set up test points during the initial set up stage. Alternatively, you can access this function through the dashboard. Click here to jump ahead to our guide on setting up test points.
A ‘tester’ is another term for the person who will be performing the test. This step is important for traceability. To set up a ‘tester’, click on the plus symbol (highlighted in green below):
Once tester has been added you are able to rename it.
For a wired connection, simply plug in the device using the attached wire. For a wireless connection, complete the following steps:
1. Ensure the Bluetooth Function is turned on.
2. Open up the app and select the menu option in the top left hand corner:
3. Press the ‘Not Connected’ button below the unit image.
4. Hold down the power button on the side of the unit until the screen above appears.
5. To connect a new device, press start twice.
6. In the app, click onto the ‘Connection’ page. Press on the banner (highlighted in green). The device should appear.
7. Press on the device that appears.
8. Once the device is connected, the screen above will appear on the unit.
Adding Test Points
Test points are the specific points / surfaces / samples that are going to be tested by the A3 Lumitester Smart. By defining these points, you can ensure your readings are fully traceable and your results are easy to track over time.
The ‘Test Points’ tab has been highlighted in green below:
Click the ‘plus’ button to add or amend current test groups and test points.
Once you have added your test point groups, you will be able to rename and delete them.
Renaming a test point group:
Deleting a test point group:
To add a test point you will need to press the ‘plus’ button highlighted in green below:
Next, you will be asked to select the most relevant test point. If the icon used for your test point icon isn’t relevant, there is the option to upload your own image.
Once you have added your test points, you will be able to delete them. You will also have the option of amending the benchmarks.
Amending the benchmarks:
Deleting test points:
Press ‘OK’ to save the test points:
Setting up a PLAN
The PLAN function lets you test individual test points on the unit. It displays a pass or fail result according to the benchmarks set for those points.
Additionally, the PLAN function provides a history of test point readings for tracking purposes.
The ‘Setting up PLAN’ tab can be found under the ‘Setting up’ category.
Editing a PLAN:
Creating a new PLAN:
Renaming the PLAN:
You will need to give the PLAN a name that will appear on the handheld Lumitester Smart unit. This name should be no longer than 11 characters.
Duplicating the PLAN:
Deleting the PLAN:
You will need to add a ‘tester’ to the PLAN.
To add a test point, click the arrow icon highlighted in green below:
When you select a test point it will be highlighted in blue. Once you have selected the test points you want to include in the PLAN, press the ‘OK’ button to continue.
The test points need to have a unit name. Select the test point and name them.
Saving a PLAN:
Connect the unit to your device. Click here to jump to our instructions for connecting your device.
After your device is connected, select ‘Send PLAN’ to upload all PLANS to the device.
Performing and Uploading Measurements
Performing a test
The A3 Lumitester Smart unit and swabs can be used to test for the presence of organic residue (ATP + AMP + ADP). The process can be completed in three simple steps:
1. To prepare the swab, remove it from the reagent and moisten it with water. Then, swab the target surface. Swab in a zigzag motion, evenly covering the surface.
2. Return the swab stick back to the main tube and push the stick downward to break the capsule. Shake the tube to ensure all the liquid has fallen into the reaction tube and dissolved.
3. Open the chamber cover on the Lumitester Smart unit. Place the reagent tub inside. Close the chamber cover and press ‘START’ to begin the measurement process.
Uploading data to your device
1. First, connect the Smart Lumitester unit to your device. This can be done wirelessly or via the wire attached to the unit.
Click here to jump to our instructions for connecting your unit.
2. To transfer the data, click the ‘Load Data’ button once the unit has been connected.
Performing a test through the app
Click on the specific test point you want to test, then click on the ‘Start’ button.
Follow the test procedure listed below. Press the ‘Start’ button to initiate the measurement.
Test Result Analysis
Once you have created your test points, grouped them, and sent them to the A3 unit, the next step is to analyse the results.
Using the A3 Software’s analytics tools, you can view and interpret your test data.
WatchmanOne: How to Set-Up and Use Your Software
A guide to the WatchmanOne Software, covering everything from network configuration to accessing your data.
WatchmanOne is the food industry’s leading system for real-time monitoring – helping sites to ensure complete visibility, stock protection, and audit compliance.
If you have chosen this system for your site and would like to understand more about its software, this guide will cover the following areas of interest:
WatchmanOne – My Data Portal Overview
This video provides a brief overview of My Data Portal – a secure online platform that allows you to remotely access and manage the data from your Base Stations.Β
My Data Portal – Functions:
- Use the Dashboard to view multiple sites at once or drill down into individual locations.
- Monitor the status of your sensors in real-time.
- Check which alarms are open and view the number of alarms triggered over a set time period.
- Generate reports for specific sites, sensors, and time periods.
- Upload a site plan, then add your sensors to the plan to produce a visual overview.
- Under the ‘Manage Users’ tab, click ‘Add New User’ to grant team members access.
- View graphs and generate reports. Choose how often you want to receive these reports.
- Add, edit, and delete sites. Plus, manage which users have access to each site.
WatchmanOne – My Data Portal Set up
The following video guides you through the process of setting up My Data Portal and connecting your site(s) to the system for secure and easy data access.
My Data Portal – Set up
- We will issue you with a password reset link, giving you access to: www.mydataportal.co.uk. Β
- Once you have logged in, go to the βManage Sitesβ section and click the green βAddβ button in the top-right corner. Fill out the relevant details, then click βSave Changesβ.Β
- Click on the orange chain icon, then enter the βSite Key’. This is on your Base Station. It can also be found through your WatchmanOne browser, under ‘Settings’, ‘Networking’, then ‘Portal Access’.
IP Setup and Network Configuration
This video takes you through the process of finding your IP address and changing your IP settings. It also shows you where to find the configuration details of any emails being sent from the system.Β
Finding your IP address:
- Connect your Base Station to the nearest ethernet connectionΒ
- Click the βINFOβ buttonΒ
- Enter the IP address directly into your browserΒ
Changing the IP settings:Β
- Click the βSET-UPβ button on the base unit. Β
- Enter your username and password. Β
- Click the βIPβ button, then βCHANGEβ. Choose from the three options available.Β The recommended setting is βDhcp clientβ. Β
You can also change your IP settings online. Click on the βSETTINGSβ tab, then under the βNetworkingβ category, click βIP Setupβ. Β
Setting up emails:Β
- Under the βSETTINGSβ tab, in the βNetworkingβ category, click βEmail Setupβ. On this page, you will see the details of where emails are being sent from.
- If you are unsure about the configuration details, take a screenshot of this page and send it to your IT team to confirm.Β
- There is the option to send a test email using the ‘TEST EMAIL’ button. This will let you know if the email was sent successfully or if your IT team need to reconsider the information provided.
WatchmanOne – Alerts and Notifications
The following video will show you how to add new users to the WatchmanOne System. It will also guide you through the process of configuring your alarms, setting up notifications, and managing your alarms if a parameter has been breached.
Adding new users:
- Under the βSETTINGSβ tab, in the βUser Settingsβ category, click βUser Management’.
- Click the ‘ADD USERβ button in the top right-hand corner. Β
- Enter the relevant details (e.g. name, email)
- Select the relevant user privileges (e.g. acknowledge alarms, receive email alarms). Β
- Authorise this process by entering your username and password. Β
We recommend limiting the number of users to 25, but you can have more. We also suggest each person has their own user profile, instead of sharing. Β
Configuring your alarms: Β
- Under the βSITEβ tab, in the βDescriptionβ column, click on the description of the sensor you wish to configure (e.g. Cold Store 1). Β
- Using the βEDITβ button, you can change the alarm set points. You can also introduce a βdelayβ that controls how long the high/low parameters can be breached before an alarm is triggered. Β
Other functions on this page include introducing a second alarm with different parameters, choosing your alarm profile, and selecting a schedule for your alarm notifications. The βINHIBITβ button will also be of use if you are already aware of a fault and want to pause your notifications.
Alarm management:Β
Under the βALARMSβ tab, click into the βUnacknowledgedβ category. If you are ready to acknowledge an alarm, select the sensor in the main list view and click βACKNOWLEDGE SELECTEDβ. Before taking this step, you may wish to open the relevant sensor and add a note of any action taken.
If the sensor is still sending alarms, it will appear in the βCurrentβ tab until the environment returns to normal. In the βHistoricalβ tab, you can view all previous alarms and in the βAuditβ tab, you will find a record of all previous activity on the system. Β
Reports, Graphs, and Accessing Your Data
The following video explores everything you need to know about accessing your data, guiding you through the process of generating graphs and reports.
Generate graphs: Β
Under the βSITEβ tab, you can view a list of all your sensors. Click on the graph icon in the far-left column to edit the traces recorded by each graph, along with the date and time range. Β
Overlay sensors onto a graph:Β
Click on the graph icon with a plus sign in the top left corner of the page. Select your device from the drop-down menu, select the same time period as the firstΒ sensor, then overlay this information. Β
Delete unwanted traces:Β
Hover over the list of traces displayed at the bottom of the page. If any of these traces are unwanted, click the X symbol to remove them. Β
WatchmanOne – Updates & Maintenance
Our final video offers a closer look at updating and maintaining your WatchmanOne Software.
Update your WatchmanOne software:
- Visit portal.klipspringer.com/downloads.
- In the βOther Downloadsβ drop-down, you will find βWatchmanOne Software Update β Standard’. Β
- Open the WatchmanOne browser. Under the βSETTINGSβ tab, in the βAdministratorβ category, click βSoftware Update.β Drag the file you downloaded from the Klipspringer Portal into the drop area. Β
- Once the file has been uploaded, you will be automatically logged out. Log back into your account, then click the βINFOβ tab to check the new version has been registered. Β
Download/Upload Configuration:
Every night, the Configuration File will be automatically downloaded to the micro-SD card in the Base Station. However, if you are switching out your Base Station and want to carry out a manual download in preparation, click the βDownload Configurationβ button in the βAdministratorβ category. Then, once you have your new Base Station set up, you can upload the data using the βUpload Configurationβ button.Β Your sensors will be automatically linked to the new station.Β
Maintenance Functions:
Under the ‘Administrator’ category there is an option called ‘Maintenance’. The functions in this area won’t need to be used regularly (e.g. re-index archive files, start backup). However, if you reconfigure your site and change the location of your sensors, you could use the ‘Re-boot’ function to re-start your system, ensuring any changes are registered.
To learn more about the WatchmanOne system and its software, share your details below and one of our friendly team members will be in touch.
WatchmanOne: How to Set-Up and Maintain Your Hardware
A guide to the WatchmanOne Hardware, covering everything from mounting your sensors to replacing your damaged probes.
WatchmanOne is the food industry’s leading system for real-time monitoring – helping sites to ensure complete visibility, stock protection, and audit compliance.
If you have chosen this system for your site and would like to understand more about its hardware, this guide will cover the following areas of interest:
WatchmanOne – Unboxing and Overview
The following video provides a briefΒ overview of the WatchmanOne System and its components.Β You will also discover our top tips for mounting the sensors to the walls of your factory. Β
Tips for mounting your WatchmanOne sensors
1. The first tip is to use Washdown Waterproof Housing to protect your equipment. When placed inside this housing, your transmitter and probe will be guarded against any chemical or water damage. This is especially important if regular washdowns are being carried out near the sensors.
2. We would normally recommend mounting your sensors about two thirds of the way up your factory wall. Make sure they are as near as possible to the storage location of your product. The sensors should also be out of the way of moving people, parts, and vehicles (e.g. forklifts).
3. Your sensors shouldn’t be placed in the direct line of airflow from a compressor or condenser. Otherwise, it is possible that they will collect inaccurate data.
Connecting Repeaters, Transmitters and Sensors to the WatchmanOne System
The following video will take your through the process of connecting your repeaters, transmitters and sensors to the WatchmanOne System:Β
Connecting your Hardware to the WatchmanOne System
Finding the IP address: click the βINFOβ button on the base unit. Β
Changing the IP settings: click the βSET-UPβ button on the base unit. Enter your username and password. Click the βIPβ button, then βCHANGEβ. Choose from the three options available. Β
Accessing the WatchmanOne web portal: copy the IP address into your browser. Login using the default username and password. Β
Adding a device: in the web portal, click βSETTINGSβ in the top navigation bar, then βADD DEVICEβ. Give your device a reference number, name, and sensor type. Β
Pairing the transmitter to the base station: click the link icon, then ‘JOIN TRANSMITTER’. Once the countdown is complete, press and hold the button until you see a green light. This light will flash while the transmitter is paired. Make sure you are in close proximity to the base station.
Connecting the probe: check that the serial number showing on the web portal is the same as the one on the probe itself. Select the probe from the list of available sensors, then click ‘LINK SENSOR’.
Sensor Maintenance and Troubleshooting
Our third video offers a closer look at sensor maintenance and troubleshooting, helping you to resolve potential faults such as probe damage and sensor failure:
Potential Faults and How to Resolve Them
1. A sensor isn’t producing any readings. The first step is to check the batteries. Find the transmitter, bring it close to the base station, then press the button on the side of the unit until a green light flashes. If the light doesn’t flash, unclip the plate on the back of the unit, replace the batteries, then click the plate back in place.
Try pressing the button again. If the light flashes twice, the issue has been resolved and the transmitter is communicating with the base station or the nearest repeater. If it flashes once, it has power, but needs to be connected to the base station (see second video). If it doesn’t flash at all, it may need to be returned to Klipspringer HQ for further investigation.
The video above explains this process in full. It also shows how to replace the batteries if your system has the previous style of housing.
2.Β A probe is damaged. Remove the plate on the back of the housing and unclip the probe. Clip in the replacement probe, ensuring the waterproof compression gland is in line with the waterproof seal. Return the back plate, listening for the click that indicates it has been closed correctly.
To learn more about the WatchmanOne system and its hardware, share your details below and one of our friendly team members will be in touch.
How to Conduct an Integrity Check of your Equipment and Instrumentation
A comprehensive guide to conducting an Integrity Check of the equipment and instrumentation at your food factory.
Regular Integrity Checks of your equipment and instrumentation will help your site to:
- Reduce the risk of foreign body or food safety incidents - protecting consumers
- Avoid costly product recalls - protecting customer relationships and brand reputation
- Avoid non-conformities and secure audit compliance
The following Help Guide will take you through the process of conducting an Integrity Check at your Food Production Site. You can also read the following articles on:
Why are Integrity Checks so important?
As mentioned above, Integrity Checks help to protect both your business and the wellbeing of your consumers. Say a brush has reached the end of its lifespan and is no longer fit for use, failing to identify this issue could result in bristle clumps entering into your product. You will then be met with consumer complaints and a potential product recall.
Or, imagine if your operatives are continuing to use a damaged probe thermometer. In addition to water ingress, this damage could also result in a bacteria harbourage point – compromising every product that comes into contact with the ‘unacceptable’ instrument.
Another important example is a glass electrode. Just think of the potential consequences of glass shards finding their way into your product.
Even the best equipment and instrumentation has a lifespan, which is why it’s important to manage these risks is through regular and thorough Integrity Checks.
How do you conduct an Integrity Check?
It is important to carry out an Integrity Check of your equipment before and after every use. This will reduce the risk of your product being exposed to damaged or broken utensils that have loose components or bacteria harbourage points that wouldn’t be present if everything was in tact. What’s more, if the damage is spotted after use, your team will have a better idea of which batch(es) have been compromised. Instead of holding back product unnecessarily or risking a recall, you will be able to conduct a targeted investigation of the products that have passed through a specific process or area since the last Integrity Check.
When conducting an Integrity Check, your team will need to be on the look out for:
- Broken or loose parts
- Broken or loose bristles
- Missing parts or pieces
- Cracks and cavities
- Dents and damage
They will also need to ascertain how well the equipment has been cleaned, as it should be free from any build-up of residue.
Ideally, each Integrity Check will be recorded, especially if you are responding to a previous non-conformity or a customer complaint.
Your team will only be able to do this if they understand the difference between equipment that is in an ‘acceptable’ and ‘unacceptable’ condition. You can achieve this goal through the ongoing training of your operatives and the introduction of visual management tools. It should also be site policy to photograph any ‘unacceptable’ equipment before it is disposed of. These photos will prove invaluable when it comes to spreading awareness across your team.
If an Integrity Check highlights ‘unacceptable’ or defective equipment, the item will need to be removed from use immediately. A step-by-step guide for this process should be covered in your site’s policies and procedures.
Integrity Checks: Expert Advice
“If you believe your product has been compromised by a foreign body that has potentially broken into smaller parts, one option is to weigh an intact version of the suspected foreign body.
For example, if your site uses ‘O-Rings’ and you are faced with an incident where parts have ended up in your product, the first step could be to weigh an intact ‘O-Ring’.
Then, if you weigh any broken pieces found inside the compromised batch, you will know to keep going until the two weights correspond. Depending on the circumstances and risk level, this could potentially save your site from a costly product recall.”
– Former Head of Technical for a leading Food Manufacturing Site
Auditing and Integrity Checks
As mentioned above, it is advised to document your Integrity Checks wherever possible. At the very least, you should be documenting the training you have given on conducting Integrity Checks. You should also document spot checks of equipment, along with any Visual Inspections carried out by supervisors, internal auditors, or your site’s HACCP team.
Documentation is so important because it helps to prove you are doing your due-diligence when it comes to preventing foreign body or food safety incidents.
If your auditor notices a piece of equipment that is unfit for use, one of the first things they will ask for is evidence of a safe and effective approach to equipment management. If you are unable to provide the proof they need, a non-conformity could be raised against your site.
If your site is audited against BRCGS, you will then have 28 days to resolve this issue – carrying out a root cause analysis, re-establishing and potentially modifying your current process, and compiling evidence that the same problem won’t happen again.
Evidence of your Integrity Checks will also help you to resolve customer complaints.
Additional Points to Consider
1. Cleaning Instruction Cards
Alongside Integrity Checks of your equipment and instrumentation, you will also need to evaluate your site’s Cleaning Instruction Cards (CICs), so you can assess the suitability of the equipment you are using for each application.
Otherwise, it is possible that even if your operatives are using ‘acceptable’ equipment in perfect condition, a foreign body or food safety incident could occur.
For example, the bristles of a brush could catch on a sharp internal piece of machinery or a floor squeegee could be worn down by an extremely rough surface.
As you work through this process, think about the likelihood and risk level of each potential incident, then make sure your team is using the best equipment for the job and the relevant preventative measures are in place.
2. Digital Quality Management
If you are concerned about employee engagement surrounding Integrity Checks, especially when it comes to consistently checking equipment before and after each use, you may want to consider the benefits of a Digital Quality Management System.
The right system will simplify and speed-up the process of recording Integrity Checks. Instead of relying on paper checklists, your team can simply tick a digital check box and the information will be automatically recorded on your site’s dedicated platform.
This information will be essential if your factory is faced with a customer complaint or an auditing question related to equipment management. You can also take preventative action if you notice certain operatives or teams aren’t being consistent with their checks.
What’s more, if an incident occurs or an ‘unacceptable’ piece of equipment is identified by a Visual Inspection or spot check, you will have a list of the operatives that judged the utensil to be ‘acceptable’ and will know which team members need to be re-trained.
That concludes our Help Guide to conducting an Integrity Check at your Food Production Site. Even the best equipment won’t last forever, so it’s important that you and your team know the warning signs to look out for, along with the potential consequences of ignoring damage and degradation.
For additional support, contact our team of advisors on 01473 461800Β orΒ sales@klipspringer.com. Alternatively, you can share your details using the contact form below.Β
To learn more about Integrity Checks and equipment management, share your details below and one of our friendly team members will be in touch.
How to arrange the Calibration of your Food Oil Monitors
A comprehensive guide to managing the calibration of your Food Oil Monitors - supported by our in-house Service Centre.
The ongoing calibration and service of your Food Oil Monitors will help your site to:
- Ensure oil readings are accurate and reliable
- Secure audit compliance with the expected certification
- Extend the lifespan of equipment - recalibrate or repair, rather than replace
The following Help Guide will cover everything you need to know about managing the calibration of your Food Oil Monitors, featuring a helpful Video Tutorial on returning your instrument(s) to the Klipspringer Service Centre.
How do I know when my Food Oil Monitor needs to be sent away for calibration?
There are three key ways to track the calibration of your Food Oil Monitors:
1. The date of the last calibration can be found on the back of your Food Oil Monitor probe. You can use this information to work out when the next calibration is due, as it is typical for this process to be repeated at least once a year.
2. You can write the date of your next calibration on the bottom of your Food Oil Monitor Instrument Station.Β This will help to keep equipment calibration at the forefront of your team’s mind, encouraging proactivity and accountability.
3. Klipspringer provides free calibration reminders, so you will never be caught out by calibration deadlines again. Our team will send you an email reminder with a Service Returns Form attached. The calibration of your equipment will then be carried out at our in-house Service Centre in just 3-5 working days.
How do I arrange the calibration of my Food Oil Monitor? – Video Tutorial
The following video will guide you through the process of returning your Food Oil Monitors to Klipspringer’s in-house Service Centre for calibration.
How do I arrange the calibration of my Food Oil Monitor? – Written Instructions
1. In your calibration reminder email, there will be a link that takes you through to a webpage where you can arrange a free Royal Mail collection for your instrument(s).Β
2. Complete the Royal Mail form online, then decide how you would like to return your instrument(s). Sites tend to favour the collection service over the parcel drop-off.Β
3. Once you have booked your collection,
a Tracked Returns Label will be sent through to your inbox ready to print. You will need to attach this label to the outside of your parcel.
4. Print the Klipspringer Returns Form attached to your calibration reminder email. Fill out the form, detailing the action required (e.g. calibration), plus any additional notes.Β
5. Place the Klipspringer Returns Form inside your parcel, alongside your instrument(s). Royal Mail will then return the parcel to Klipspringer’s in-house Service Centre.
6. Once we have received the instrument(s), we will send you through a Calibration Quote. You can then raise a Purchase Order Number (PO) for the calibration process.
7. The calibration process will be completed in just 3-5 working days. Your instrument(s) will then be returned to your site via a tracked courier, accompanied by a Calibration Certificate. A digital version of this certificate can be stored on the Klipspringer Online Portal. Our Service Centre can also manage the repair or replacement of any equipment.
For more information on our in-house servicing and calibrations, click the button below. You can also learn more about our Food Oil Monitors, now with the option of Bluetooth Connectivity.
For additional support, contact our team of advisors on 01473 461800Β orΒ sales@klipspringer.com. Alternatively, you can share your details using the contact form below.Β
To learn more about Food Oil Monitors or equipment calibration, share your details below and one of our friendly team members will be in touch.
How to use a Rapid Allergen Test Kit PRO
How to use a Rapid Allergen Test Kit PRO
Our range of Rapid Allergen Test Kits PRO will support your site in the detection of: Egg (Ovalbumin), Total Milk, Gluten, Soya, Shellfish, Peanut, Crustacean, Walnut, and Buckwheat.
Using highly specific antibodies, these Lateral Flow Tests detect target allergens in food products, offering accurate results even when testing highly processed items. The kits within this range can also be used to test environmental surfaces (swab test) and rinse water samples.
In this Help Guide, you will find the details of what’s inside A PRO allergen test kit, both the recommended and simplified methods for testing samples, plus a quick run down of how to read and understand your test results.
What’s inside a Klipspringer Allergen Rapid Test Kit PRO?
Recommended and Simplified Extraction Methods β Food Samples
Recommended and Simplified Extraction Methods β Swab Test Samples
Recommended and Simplified Extraction Methods β Rinse Water Samples
Carrying out a Klipspringer Allergen Rapid Test Kit PRO
Understanding your results, plus a note on Total Milk testing
Klipspringer Allergen Rapid Test Kit PRO
Kit Components
- Polypropylene tube (50 mL volume)
- Polypropylene tube (1.5 mL volume)
- 10 packs of cotton swabs
- 1 paper tube rack
- 10 packs of Extraction Solution
- 1 bottle of Diluent (12 mL)
- 10 Test Stick packs (1 stick per pack)
- 10 Pipettes (mL) and 10 Pipettes (ΞΌL)
Additional Materials (not provided)
- Homogeizer/blender
- Scale capable of weighing 1.0Β±0.1 g
- Vortex mixer
- Water bath/heating block *
- Centrifuge (for 3000 x g) *
- Filter paper *
- pH test strip
- Heat-resistant gloves
* These items may not be required depending on the extraction method or sample condition.Β Β
Recommended Extraction Method –
Food Samples
This extraction method is the recommended method for food samples. It is also the optimal choice for highly processed food such as baked goods (bread confectionery), processed meat and seafood, retort foods, and stewing foods.
PRECAUTION: Before use, bring all reagents to 20-30Β°C (68-86Β°F) and gently vortex the contents into a homogenous solution. You will also need to confirm and adjust (if required) the pH of the
Sample Extract to ensure it is as close to neutral pH as possible. Finally, you will need to wear protective clothing that is suitable for this application (e.g. goggles and gloves).
1. Grind and mix the test food sample to homogeneity with a contamination-free homogenizer/blender.Β Put 1.0 g (1.0 mL) of the homogenized sample in a Polypropylene tube and add 1 pack of Extraction Solution.
2. Close the tube tightly and vortex it for 30 seconds.
3. Place the closed tube in a water bath/heating block at > 90Β°C (194ΛF) for 10 minutes.
4. Place the tube in water to cool down to ambient temperature, but do not cool below this point as the sample will precipitate at low temperatures.
5. Close the tube tightly and vortex for 30 seconds. Place the tube in a stand for a few minutes to let the sample settle down. The resulting solution is known as the Sample Extract. Centrifuge and/or filter with filter paper as required.
Simplified Extraction Method –
Food Samples
This extraction method is suited to food products that aren’t highly processed. Examples include beverages, dairy products, grain powder, and other non heat-treated products. It can also be used for environmental surfaces and rinse water samples.
1. Grind and mix the test food sample to homogeneity with a contamination-free homogenizer/blender. Put 1.0 g (1.0 mL) of the homogenized sample in a Polypropylene tube and add 1 pack of Extraction Solution.
2. Close the tube tightly and vortex it for 30 seconds. The resulting solution is known as the Sample Extract. Centrifuge and/or filter with filter paper as required.
Recommended Extraction Method –
Swab Test Samples
PRECAUTION: Before use, bring all reagents to 20-30Β°C (68-86Β°F) and gently vortex the contents into a homogenous solution. You will also need to confirm and adjust (if required) the pH of the
Sample Extract to ensure it is as close to neutral pH as possible. Finally, you will need to wear protective clothing that is suitable for this application (e.g. goggles and gloves).
1. Zig-zag across the specified surface area of 10cm x 10cm with a cotton swab that has been moistened with purified water.
2. Place the swab into a Polypropylene tube, then add 4 mL of Extraction Solution.
3. Close the tube tightly and vortex it for 30 seconds.
4. Place the closed tube in a water bath/heating block at > 90Β°C (194ΛF) for 10 minutes.
5. Place the tube in water to cool down to ambient temperature, but do not cool below this point as the sample will precipitate at low temperatures. Vortex for 30 seconds.
6. Close the tube tightly and vortex for 30 seconds. Place the tube in a stand for a few minutes to let the sample settle down. The resulting solution is known as the Sample Extract. Filter with filter paper as required.
Simplified Extraction Method –
Swab Test Samples
1. Zig-zag across the specified surface area of 10cm x 10cm with a cotton swab that has been moistened with purified water.
2. Place the swab into a Polypropylene tube, then add 4 mL of Extraction Solution. Close the tube tightly and vortex it for 30 seconds. The resulting solution is known as theΒ Sample Extract. Filter with filter paper as required.
RecommendedΒ Extraction Method –
Rinse Water Samples
PRECAUTION: Before use, bring all reagents to 20-30Β°C (68-86Β°F) and gently vortex the contents into a homogenous solution. You will also need to confirm and adjust (if required) the pH of the
Sample Extract to ensure it is as close to neutral pH as possible. Finally, you will need to wear protective clothing that is suitable for this application (e.g. goggles and gloves).
1. Put 1.0 g (1.0 mL) of the homogenized sample in a Polypropylene tube and add one pack of Extraction Solution.
2. Close the tube tightly and vortex it for 30 seconds.
3. Place the closed tube in a water bath/heating block at > 90Β°C (194ΛF) for 10 minutes.
4. Place the tube in water to cool down to ambient temperature, but do not cool below this point as the sample will precipitate at low temperatures.
5. Close the tube tightly and vortex for 30 seconds. The resulting solution is your Sample Extract.
Simplified Extraction Method –
Rinse Water Samples
1. Put 1.0 g (1.0 mL) of the homogenized sample in a Polypropylene tube and add one pack of Extraction Solution.
2. Close the tube tightly and vortex for 30 seconds. The resulting solution is your Sample Extract.
Preparing the Test Solution
Before carrying out the test, you will need to ensure the Test Stick has adjusted to the temperature of 20β30ΛC. If the temperature is too low, theΒ Test StickΒ may not work correctly.
You will also need to open the package just before use, making sure not to touch the sample application slot or the test window.
1. Place aΒ Test StickΒ horizontally and add 200 ΞΌL ofΒ Test SolutionΒ to the sample application slot.
2. Leave the test on a flat surface at room temperature (20-30ΛC/ 68-86ΛF) for 15 minutes before reading the results.
3. Immediately interpret the results.
Carrying out the Test
Once you have prepared yourΒ Sample Extract, you will need to prepare the Test Solution. This can be done in two simple steps:
1. Dispense 900 ΞΌL of DiluentΒ with a pipette into a polypropylene tube.
2. Add 100 ΞΌL ofΒ Sample Extract with a pipette to the polypropylene tube containing 900 ΞΌL ofΒ Diluent and mix well.Β The resulting solution is your Test Solution. For further dilution, dilute theΒ Sample Extract with theΒ Extraction Solution appropriately, then dilute it 10-fold with Diluent.
Understanding the Test Results
TheΒ Test SticksΒ within your kit have three key areas, theΒ Sample application slot where you apply your sample, the Test Window where the result appears, and the Confirmation WindowΒ which shows if the test is valid.
Positive Results
A positive test result forΒ EggΒ andΒ ShellfishΒ will appear as a black line in the Test Window and a red colour in the Confirmation Window.
A positive test forΒ Gluten,Β Buckwheat,Β Peanut,Β Crustacean,Β Walnut, and SoyaΒ will appear as a red line in the Test Window and a red colour in the Confirmation Window.
Negative Results
A negative test result for all PRO kits will appear as a clear Test Window and a red colour in the Confirmation Window.
Invalid Results
An invalid test result forΒ all PRO kits will appear as a clear Confirmation Window.
Understanding the Test Results – Total Milk
Positive Result for Total Milk
(A-1): Two lines, a black and a red line showing in theΒ Test Window, along with a red colour in the confirmation window.
Positive Result for Casein Only
(A-2): One black line showing in the Test Window and a red colour in the Confirmation Window. *
* The Casein that is commonly available on the market contains trace amounts of Ξ²-lactoglobulin and whey contains trace amounts of Casein and Ξ²-lactoglobulin, two lines may be observed even when you are testing foods that only contain casein or whey.
Positive Result for Ξ²-lactoglobulin Only (main protein of whey)
(A-3): One red line showing in the Test Window and a red colour in the Confirmation Window.
To discover our full range of Rapid Allergen Test Kits PRO, simply click the button below. We also have a range of EASY Test Kits that are ideally suited to the quick yet accurate testing of surface swab and rinse water samples.
Alternatively, to learn more about our Allergen Testing range, you can also reach out to our support team on 01473 461800Β orΒ sales@klipspringer.com.
If you have any questions relating to our range of Allergen Testing Kits, the Klipspringer team would be happy to help. Share your details below.
Rapid Allergen Tests Jargon Buster
Rapid Allergen Tests - Jargon Buster
Allergen Management is a key talking point throughout the food production industry, with sites working harder than ever to ensure consumer safety and secure audit compliance.
With this in mind, we have put together a guide to the key terms surrounding one of the most popular allergen testing methods: Rapid Allergen Tests (Lateral Flow Immunoassays).
As a leading supplier of these tests, we are perfectly positioned to support you with any queries relating to this topic. So, if you can’t find the term you are looking for in the list below or need any other form of help with your site’s allergen management strategy, contact us on
01473 461800Β orΒ sales@klipspringer.com.Β
Lateral Flow Immunoassays (LFIs)Β
A quick, easy, and cost-effective testing method that can be used to detect the presence of a target allergen (e.g. gluten) in a liquid sample. Due to their specificity, LFIs are unable to assess several allergens simultaneously.Β Β
Sample Application SlotΒ
This is the window on the LFI test stripΒ where you drop 200ΞΌL (the equivalent of four drops) of your test solution or rinse water.Β Β
Confirmation WindowΒ
This is the window on the LFI test strip that conveys the validity of your results. Once your sample has been applied to the Sample Application Slot, the Confirmation Window should change from clear to a red-purple. If the window remains clear, the test is invalid, and you will need to retest the sample with a new stick.Β Β
Test WindowΒ
This is the window on the LFI test strip where your results show up. If a red-purple line appears, the test result is positive. If the window remains clear, but the Confirmation Window turns a red-purple, the test result is negative.Β
High Dose Hook EffectΒ
If too much of a target allergen is present in a sample, the strip inside the LFI will become overloaded and produce a negative test result. This is known as the High Dose Hook Effect.
Click here for more information and to discover the solution.Β
Limit of Detection / Detection AccuracyΒ Β
This relates to the accuracy of your test results and may vary depending on the allergen being tested for.Β Β
Klipspringerβs Range of Rapid Allergen EASY LFIs have a detection accuracy of 0.5ppm for rinse water and 4/5ppm for surfaces.
Parts Per Million (ppm)Β
Parts Per Million (ppm) is a unit that expresses the concentration of a substance in a solution. In this instance, the ppm is a ratio of the allergen in milligrams per kilogram of the sample being tested.Β Β
Assay TimeΒ
This is the time it takes for your test to generate a result. It doesnβt include the time it takes to set up your equipment, prepare your sample ect…Β Β
Klipspringerβs Range of Rapid Allergen Tests have an assay time of 10 minutes.Β Β
Extraction Buffer SolutionΒ
Some LFIs require you to prepare your sample using an Extraction Buffer Solution. This is a solution that breaks open cells and stabilises target compounds ready for testing.Β Β
Klipspringerβs Range of Rapid Allergen LFIs do not require an Extraction Buffer Solution, making the testing process quicker and easier for your operatives.Β Β
Cleaning ValidationΒ
This is the process of proving the cleaning methods performed at your factory are effective in removing allergens and reducing the risk of cross contamination. Depending on the applications and risk levels at your site, this could be carried out with the help of Lateral Flow Immunoassays.Β
Cleaning VerificationΒ
This is the process of verifying your cleaning program. It will typically occur on a daily basis, so it is important to find a quick, easy-to-use, and low-cost approach that is still incredibly accurate. The most popular options for daily verification are visual inspection, ATP tests, protein-specific swabs, and the A3 system.Β
Rapid Allergen Test Kits: Understanding an Unexpected Negative Result
Rapid Allergen Test Kits: Understanding an Unexpected Negative Result
Rapid Allergen Test Kits have been developed for the detection of low allergen concentrations.
When a high concentration of a target allergen is present in a sample, this results in something called theΒ High Dose Hook Effect.
This is often the explanation for an unexpected negative result e.g. a surface that would fail a Visual Inspection and is clearly contaminated testing negative for its target allergen.
In the following Help Guide, you will find an explanation of the High Dose Hook Effect, along with three solutions that will help you to avoid this issue.
If you are short on time, click here for a brief summary and click here for our list of solutions.
What is the High Dose Hook Effect?
An antibody antigen complex is formed when antibodies bind to the target allergen in a sample. When this complex binds to the test line, a coloured band becomes visible in the Test Window.
You will notice that each lateral flow test also has a Confirmation Window. In the case of a positive test result, a line will be visible in the Test Window and the Confirmation Window will also change colour – proof that the test is valid. Β Β
However, high allergen concentrations result in an excess of βfreeβ allergens. This is because there are a limited number of antibodies and only a certain number of antibody antigen complexes that can form. If the free allergens bind to the test line, no colouration or only a faint line will be visible because the antibodies are missing.
In this case, the result may be interpreted as negative because only the Confirmation Window will have changed colour.Β Β
In summary:
If a high concentration of a target allergen is present in a sample, the strip inside your lateral flow test will become overloaded with the allergen and the result of the test will appear to be negative. This is known as the High Dose Hook Effect.Β
There are three possible solutions:
Diluting the sample
By diluting the sample from the testing surface, you can reduce the concentration of the target allergen. This will help you to secure an accurate test result.
To find out the correct procedure for diluting a sample, please contact the Klipspringer Technical Team on 01473461800 or sales@klipspringer.com.Β
Quality Control Material
Another option is to use QC Material. This is an incurred food that contains a certain amount of food allergen proteins. It can be used to replace the tested allergen but may also require dilution before use. Again, you can speak to the Klipspringer Technical Team for further information.Β
Removal of excess allergen
The final option is to gently remove some of the excess allergen from the testing surface. This can be done using a clean cloth or a paper hand towel.Β Β
Below you will find a link to our full range of Rapid Allergen Test Kits, along with a step-by-step guide to using them at your site.
If there are any areas where you would like further guidance, Klipspringer’s Technical Team would be happy to help with your enquiries. You can reach out to us on 01473461800Β orΒ sales@klipspringer.com.
Alternatively, you can fill out the form below and one of our in-house experts will be in touch. Β
If you would like further guidance relating to Rapid Allergen Test Kits, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.
How to Use a Micrologger
How to mission and use your Micrologger (Button Logger). Plus, how to understand and share your results using the Thermotrack PC Software.
Also known as Button Loggers, due to their compact size, Microloggers are suited to a wide range of in-process environmental and in-transit applications.
Designed with the user in mind, these loggers are easy to set up or ‘mission’. Analysis is also straightforward, as data can be transferred via USB and read using the Thermotrack PC Software.
Although the process of using and reading the Micrologger is intuitive, we have created a Help Guide to make it even easier to work through.
In this guide, we will be answering the following questions:
How do I mission (start) a Micrologger?
The term ‘mission a Micrologger’ means to start the Micrologger, ready for either its first or next round of data collection.
Parameters will vary depending on the type of Micrologger you are using. That is why the first step is always to place the Micrologger onto the reader for a Direct Missioning.
Once you have carried out a full Direct Mission, you will be able to choose from the three methods mentioned below:
As mentioned above, you will always need to start the process by placing your Micrologger onto the reader for a Direct Missioning.
Once you have done this, you will need to click the ‘Mission’ icon, then choose ‘Prepare’ from the list of options.
This will cause three tabs to appear on your screen:Β General, Temperature, and Memory. You will need to work through each of the three tabs, entering in the relevant values.
The General Tab
In this tab, you can set the following values:
Start at: select the time and date for the mission to start.
Start delay:Β prepare the mission days in advance. Use the arrows or click on the calendar icon.
Start if alarm:Β you can make it so the Micrologger only starts logging when an alarm has been triggered.
Resolution: this will depend on the model of your Micrologger. The resolution relates to the number of measurements the button can log and the time before the memory is full – these two values will be calculated automatically when you input the resolution.
Sample rate: using the arrow symbol to increase or decrease the value, you can select the frequency of each measurement. This will impact the duration of the mission.
Synchro on PC clock:Β adjust the clock of the Micrologger using your PC clock.
Memory rollover:Β When the memory of the Micrologger is full, there are two options to consider:
- Select ‘No’ to stop the Micrologger and keep all the data.
- Select ‘Yes’ to enable the rollover.
The Temperatures Tab
In this tab, you can specify high and low temperature thresholds. During the data logging period, if the temperature falls outside of these thresholds, an alarm will be logged.
You can also specify a temporisation for these alarms, so they are colour-coded to reflect how long the temperature sat outside the threshold.
For example, yellow if the temperature falls outside the limit, but during less time than the temporisation. Or Red, if the temperature falls outside the limit for more time than the temporisation.
The Memory Tab
The Micrologger has an internal memory that allows you to store the information you want to assign to each mission. The information can also be used to create automatic archive names.
There are two different ways to enter this information:
Free text:Β enter the information directly.
Tabulated form:Β this consists of two columns. The variable column (e.g. vehicle) and the value column (e.g. Ford). Only the variable column will be registered when the automatic archive name is created.
REMEMBER: If you change a single parameter and click the ‘Mission’ button, all of the values stored in the Micrologger memory will be erased. To keep these values, you will need to click ‘Download’ and ‘Archive’ first.Β
ToΒ relaunch the mission of a Micrologger, it is simply a case of clicking on the Mission icon, then selecting the ‘Relaunch a Mission’ option.
This will allow you to relaunch without having to re-enter all of the parameters.
If it is likely that the parameters of your mission will be repeated, you could save time and effort by creating a mission profile. Then, whenever your team need to carry out a round of data collection using the same parameters, they can simply select the pre-prepared profile.
This can be done multiple times to reflect a wide range of parameters.
To create a profile, you will need to click the ‘New’ button, then enter a profile name, an author, and a comment.
Next, you will need to select the type of Micrologger that will be used for this profile. This will activate any functions that are specific to certain types of Microloggers.
In each of the three tabs: General, Temperature, and Memory, enter the relevant values. This will include the start conditions, sample rate, and thresholds. Then, click ‘Save’.
Once your profiles have been created and you have opened up your Thermotrack Software – ready to use your Micrologger – you will need to click on the ‘Mission’ icon.
Next, from the list of options, select ‘Prepare from a profile’.
The final step is to select the relevant profile from the options in the list, and use the arrows to copy across the profile parameters.
How do I use a Micrologger?
1. If you are using a standard Micrologger, placing it inside a waterproof capsule will afford extra protection against heat and moisture.
2. Alternatively, if you are monitoring a high humidity application such as a wash cycle, you may decide to use a waterproof micrologger.
3. Once you have missioned your micrologger, you will need to place it safely inside the product or package you wish to monitor.
4. Once the application is complete, remove the micrologger from the product or package it has been placed inside.
5. The Thermotrack Software should have been downloaded onto your PC. Open it up and click the ‘download’ button.
6. Connect the micrologger to your PC using an interface clamp for a waterproof micrologger or a key fob reader for a standard logger.
How do I use the Thermotrack PC Software?
Once you have the Thermotrack software downloaded onto your device, it is simply a matter of pressing the ‘download’ button and placing your Micrologger on the reader.
You should then see a window featuring the following tabs:
Below you will find a breakdown of the functions that are possible within each tab:
The Status Tab is the first to appear when you connect your Micrologger to a device. As you can see from the image below, this tab displays important information such as:
- The serial number of your Micrologger
- The mission status e.g. In progress, Stopped, Waiting for alarms
- The number of samples since the mission started
- The number of samples since the Micrologger was first started (the lifespan of the battery)
- High and low thresholds with temporisations
Next is theΒ Alarms Tab. This window tells you if the pre-selected alarm and temporisation thresholds have been exceeded throughout the course of the mission.
Each alarm has a start and an end, with the time in between known as a period. Your Micrologger can store up to 12 high and low alarm periods.
For each period, the Micrologger records the total time and average temperature. The Thermotrack Software will also calculate the total time for all alarms.
If the alarm shows up in red or blue, this corresponds to the values that exceed the alarm and temporisation thresholds. If it shows up in orange, it corresponds to the values that exceed the alarm thresholds but not the temporisation thresholds.
If you enabled the roll-over feature (see above section), some periods may display N/A for the average temperature.
This window displays the temperature log for your Micrologger. The red lines correspond to temperatures below the pre-selected low threshold and the blue lines correspond to temperatures above the pre-selected high threshold.
You can click the column headers to sort the values accordingly.
Another option is to click the lens icon in the top right corner. This will open up a search box that allows you to find a specific date or value.
Alternatively, if you click the button to the right, this will sort the data into chronological order.
To the right of the colour-coded log, you will find a data overview, featuring key figures such as the total number of readable measurements, along with the average, minimum, and maximum temperature readings.
A graph of the data gathered by your Micrologger will automatically appear when you open this tab. You will then be able to make use of the following functions:
- Using the zoom window, you can select part of the graph and zoom in on a specific period
- You can add labels to the graph showing the value, date, or both
- By clicking on the email icon, you can send an image of the graph directly
- The data points button allows you to choose whether or not the data points are displayed
TheΒ Notepad TabΒ allows you to create and attach a report to the mission. You can include your choice of text, tables, and images.
By right clicking on the alarm table and selecting ‘copy’ you can copy the table over to the Notepad window. You can also copy over the graph using the insert button. This can be resized to suit the layout of your report.
If you click the ‘archive’ button, you can archive the temperature data from your Micrologger. You have the option of naming the archive, listing the name of the person who created it, and selecting the folder where you want your archive to appear. If you want to record all of your temperature data automatically, there is also the option to set-up automatic archives.
Using the ‘export’ button, you can export the temperature log into Microsoft Excel.
You can print the alarm listing, temperature list, graph, and notepad. When you select the ‘print’ button, you will have the choice of exporting the report into Microsoft Word, sending it as an image via email, sending it as a PDF via email, or creating a PDF document. You can even personalise the reports with your company logo and address.
Solo or Cinco Software
Solo Software allows you to use just one logger at a time, with Cinco allowing you to use up to five.
As a result, if any of your loggers are damaged or need to be replaced, you may be met with the following error message if you try to add a new logger:
“You can use only 1 (or 5) button(s) with this software”
One solution is to remove the old loggers from the software. Click here to access the instructions for completing this process.
Alternatively, you could upgrade to a PRO version of the software, as this will allow you to use an unlimited number of loggers.
Plus, if there are any areas where you would like further guidance, the Klipspringer team would be happy to help. Simply contact our team on 01473 461800 or sales@klipspringer.com. Alternatively, you can fill out the form below.
If you want to learn more about Microloggers and their role at your food production site, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.
How to Use a LAQUAtwin Pocket Meter
How to Use a LAQUAtwin Pocket Meter
Our range of LAQUAtwin Pocket Meters allow your operatives to carry out on-the-spot testing of samples at any time and from any location.
The only pocket meters to featureΒ flat sensor technology, the devices within this range can be used to detect: pH, Conductivity, Salinity, Sodium Ion (Na+), Potassium Ion (K+), Calcium Ion (Ca2+), and Nitrates.
In this Help Guide, you will find instructions for the six different testing methods available.Β You will also find a quick run down of how to read your results.
How do you use your LAQUAtwin Pocket Meter to collect a sample?
Depending on the type of substance being tested, you will need to select one of the six sampling methods available:
Immersion
- Transfer a sample of the substance being tested into a beaker.
- Ensure the sensor guard sliding cap is open.
- Immerse the end of your LAQUAtwin pocket meter into the liquid.
- Your measurement will appear on the screen of the pocket meter.
Scoop
- Angle the LAQUAtwin pocket meter so it acts as a scoop, collecting your liquid sample directly from the substance being tested.
- Your measurement will appear on the screen of the pocket meter.
Drops
- Using a pipette, place a drop of the sample onto the sensor. LAQUAtwin meters can measure volumes as low as 0.05ml.
- Your measurement will appear on the screen of the pocket meter.
Solid Samples
- If the solid sample contains at least some moisture, it can be placed directly onto the sensor without the need for lubrication.
- Your measurement will appear on the screen of the pocket meter.
Paper and Textiles
- Cut up the sample into small pieces.
- Place the cutting directly onto the sensor of the LAQUAtwin pocket meter.
- Using a pipette, drop on your defined volume of pure water.
- Your measurement will appear on the screen of the pocket meter.
Powders
- Carefully place the dry powder sample directly onto the sensor.
- Using a pipette, drop on your defined volume of pure water.
- Your measurement will appear on the screen of the pocket meter.
How do you calibrate your LAQUAtwin Pocket Meter?
1. Make sure the sensor is clean.
2. Using the pH 7 Buffer Solution in your LAQUAtwin pocket meter kit, place a couple of drops onto the sensor of the meter.
3. Press the calibration button and wait for the smiley face to appear. Once this happens, the calibration is coplete.
4. Wash off the Buffer Solution with pure water.
5. Dry the sensor with a soft, clean tissue.
If there is an issue with your LAQUAtwin pocket meter, it is possible that the sensor needs to be replaced. This will typically happen after around 1,500 measurements have been carried out.
Below are a range of resources to support the use of LAQUAtwin Pocket Meters at your site:
If there are any areas where you would like further guidance, the Klipspringer team would be happy to help with your enquiries. Simply contact our team onΒ 01473 461800Β orΒ sales@klipspringer.com. Alternatively, you can fill out the form below. Β
If you would like further guidance relating to LAQUAtwin Pocket Meters, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.
How to Use a Rapid Allergen Test Kit
How to Use a Rapid Allergen Test Kit EASY
Our range of Rapid Allergen Test Kits will support your site in the detection of: Egg (Ovalbumin), Casein, Gluten, Soya, Peanut, Crustacean, and Buckwheat.
Developed with ease-of-use in mind, these Lateral Flow Tests can be completed in two simple steps. Even so, we wanted to produce an online Help Guide that you can return to if you are ever in need of a quick reminder.
In this Help Guide, you will find the relevant instructions for testing both surface residues and rinse water samples. You will also find a quick run down of how to read your results.
Rapid Allergen Tests: Video Tutorial
How do you use a Rapid Allergen Test Kit to test a surface swab sample?
The allergen tests within this range offer a detection accuracy of 0.5ppm for rinse water and 4/5ppm for surfaces.
The test sticks can also detect up to 200ppm. This makes them suitable for testing contaminated surfaces/equipment (e.g. swabbing a surface that has been used to prepare cheese). However, sampling directly from the allergen (swabbing a block of cheese) will produce a reading that sits far outside the 200ppm limits. Although it is unlikely that you would need to carry out an allergen test on an obvious contaminant, it is still worth noting the detection limits.
Now for the two-step testing process:
1. Unscrew the lid of the swab kit. Use the swab inside the bottle to thoroughly swab a 10x10cm square of the specified surface area. Place the swab back inside the bottle and shake vigorously. This result of this action will now be known as the Test Solution.
2. Lay a Test Stick down on a flat surface. Flip open the lid of the swab kit, invert, and squeeze the sides of the bottle to add 200ΞΌL (the equivalent of four drops) of the Test Solution to the Test Stick’s Sample Application Slot. Wait ten minutes for the result.
How do you use a Rapid Allergen Test Kit to test a rinse water sample?
1. Collect a sample of rinse water.
2. Lay a Test Stick down on a flat surface. Using a standard pipette, add 200ΞΌL (the equivalent of four drops) of the rinse water sample to the Test Stick’s Sample Application Slot. Wait ten minutes for the result.
Understanding the results of your Rapid Allergen Test Kit
Designed with ease-of-use in mind, your Rapid Allergen Tests produce results that can be understood by operatives of all skill levels. They are also suited to team members who do not have English as their first language.
As you would imagine, the Sample application slot is where you drop either your test solution or rinse water, the Test windowΒ is where your results show up, and the Confirmation window is the section that changes from clear to a red-purple if the test is valid.
PositiveΒ
A positive test result is indicated by a red-purple line in the test window. The confirmation window also has to be red, otherwise the test is considered invalid.
Negative
A negative test result is indicated by a completely clear test window. Again, the confirmation window has to be red, otherwise the test is considered invalid.
Invalid
An invalid test result is indicated by a clear confirmation window. If there isn’t any colour in the confirmation window, you will need to retest with a new stick.
Below are a range of resources to support the use of Rapid Allergen Test Kits at your site:
If there are any areas where you would like further guidance, the Klipspringer team would be happy to help with your enquiries. Simply contact our team onΒ 01473 461800Β orΒ sales@klipspringer.com. Alternatively, you can fill out the form below. Β
You can also use the form below to register your interest for a range of allergen tests that are capable of testing product samples, along with a range of ELISA tests. Although we do not currently supply these products, we have plans to expand our testing range to reflect the specific needs of our customers. With this in mind, we would welcome your feedback.
If you would like further guidance relating to allergen testing, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.
How to Use and Care for Your pH Meters and Accessories
This article answers the most common questions around pH meters & accessories.
If you work in food processing or preparation, it is likely that pH testing is a critical part of your quality control process. After all, the pH of a product or ingredient directly affects taste, texture, appearance, consistency, and safety.
In this guide, we explore everything you need to know about pH meters and their accessories. Youβll find practical insights in every section, or you can use the links below to jump straight to the topic most relevant to your site.
Why pH Matters in Food Production
Even small variations in pH can significantly impact product quality. For example, if yoghurt falls outside its recommended pH range, the result may be excessive tartness and discolouration.
In products such as wine, inconsistent pH levels from batch to batch can lead to unreliable flavour and texture, ultimately damaging customer trust and brand reputation.
Most importantly, pH plays a vital role in food safety. Many production sites rely on maintaining a low pH to inhibit the growth of harmful bacteria. If readings are inaccurate or overlooked, the consequences can be severe, potentially leading to serious illness or even fatality.
What is a pH meter and how does it work?
A pH meter measures the acidity or alkalinity of a solution on a scale of 0β14. Readings below 7 indicate acidity, readings above 7 indicate alkalinity, and a value of 7 is neutral.
In food and beverage production, pH meters are essential quality control tools. They help ensure products meet target specifications, remain consistent between batches, and comply with safety requirements.
pH reflects the activity of hydrogen ions in a substance. The higher the hydrogen ion activity, the lower the pH value. Because temperature affects pH readings, measurements should be taken at a controlled reference temperature or with a meter that offers automatic or manual temperature compensation. Without accounting for temperature, results may be inaccurate.
Choosing the Right pH Meter for Your Application
With a range of pH meters available, selecting the right one for your site can be challenging. The three main options each have their strengths and are suited to different applications:
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pH Pocket Testers:Β Small, portable, and easy to use, these are ideal for quick checks and low-risk screening across the factory floor.
-
Handheld pH Meters:Β Offering higher accuracy and multi-point calibration, these are best suited for routine QA testing, in-process checks, and production control.
-
Benchtop pH Units: Providing the highest precision, advanced features, and data logging, these units are designed for laboratory analysis, method validation, and applications where defensible data is required.
Below is a quick comparison table to help you evaluate the key features of each type:
For more detailed guidance on selecting the right meter, see our full article on choosing a pH meter for your application.
What accessories accompany a pH meter?
Selecting the right pH meter is only part of the equation. Proper storage, calibration, and maintenance require the correct supporting materials. Equipping your team with the right accessories protects your equipment, improves measurement reliability, and supports efficient production. Below are the key accessories to consider.
pH Electrodes
Different applications require different electrode designs, and selecting the correct type will improve accuracy, durability, and response time.
There is a wide range of options available. For example, electrodes designed for high-sugar, semi-solid products and liquids at elevated temperatures are ideal forΒ jams and preserves. Similarly, penetration electrodes (often with a knife tip) are designed to penetrate the tough exterior of semi-frozen meat and fish.
pH Buffer Solution
Accurate calibration requires at least two buffer solutions. A neutral buffer (pH 7) is essential, alongside a second buffer that closely matches the typical pH of the products you test.
For greater accuracy across a wider measuring range, a third buffer at the upper or lower end of that range may also be used.
Buffer solutions are commonly available at pH 1.68, 2, 4, 7, and 10, with dosing bottles available to support efficient and controlled use.
pH Electrode Cleaning Solution
Using a suitable pH cleaning solution helps extend the life of your pH electrodes and maintain accurate readings.
It removes contaminants from the glass membrane and junction, ensuring fast response times and reliable measurements. Cleaning should be performed before and after calibration to prevent residue from compromising results and to verify that your equipment is functioning correctly.
pH Electrode Refill Solution
If the reference electrolyte in your electrode drops, it can compromise the accuracy and reliability of your pH measurements. Maintaining the correct electrolyte level is therefore essential for consistent results.
For electrodes with a replaceable liquid junction, topping up with a potassium chloride (KCl) refill solution restores the reference electrolyte, helping to maintain optimal performance, extend electrode lifespan, and ensure accurate readings over time.
pH Electrode Storage Solution
Most electrodes spend more time in storage than in use, so proper care during this period is essential. Using an electrode storage solution keeps the glass bulb and junction of your pH electrodes hydrated, helping to maintain fast response times and accurate measurements.
Proper storage also prevents clogging, reduces the risk of damage, and extends electrode lifespan, supporting consistent measurement quality and improved operational efficiency.
How do I take care of my pH meter?
Proper care is the key to extending the lifespan of your pH meter and ensuring accurate, reliable measurements. To achieve this, make sure your team:
- Is trained to use the meter correctly
- Stores the equipment safely
- Performs regular checks to verify accuracy
The following seven tips cover cleaning, storage, and maintenance best practices.
Cleaning
- Soak in cleaning solution: Leave the electrode in a suitable cleaning solution for up to 30 minutes before transferring it to storage. This is especially important after testing high-protein products, such as mayonnaise, which can block the electrode junction over time.
- Remove surface residues carefully: If additional cleaning is needed, gently dab the electrode with a soft tissue soaked in mild detergent or methyl alcohol. Avoid wiping the glass directly.
Storage
- Keep electrodes wet: Electrodes should always remain hydrated when not in use.
- Use proper storage solutions: For short- to medium-term storage, soak electrodes in an Electrode Storage Solution. For long-term storage, use a soaking boot filled with Electrode Storage Solution, pull it over the electrode tip, and seal with parafilm.
Maintenance
- Avoid inappropriate liquids: Never store electrodes in deionised water, sample liquids, solvents, hydrofluoric acid, or pH buffers containing mercury-based preservatives.
- Inspect the glass membrane: Regularly check the sensitive glass bulb for cracks or chips. Never touch it with your fingers, and keep it away from oily or abrasive surfaces.
- Maintain the reference cell and connectors: Keep reference cells topped up with Electrode Refill Solution, and ensure connectors remain clean and dry.
How do I calibrate my pH meter?
Regular calibration is essential for extending the lifespan of your equipment and ensuring accurate measurements. This is typically done using two or more buffer solutions that match your testing range. The video below provides a step-by-step guide to calibration.
Alternatively, if you prefer written instructions or want to learn more about validating your equipment, click the button below.
We hope this guide has given you a clear understanding of pH meters and their accessories. With this knowledge, you should be able to establish a solid plan for using, maintaining, and calibrating your equipment.
However, if there are any areas where you would like further guidance, the Klipspringer team would be happy to help you with your enquiries. Simply contact our team onΒ 01473 461800Β orΒ sales@klipspringer.com. Alternatively, you can fill out the form below. Β
If you would like further guidance relating to pH meters, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.
Data Logging Jargon Buster
Data Logging Jargon Buster
Data logging isΒ a complex topic! As the food industryΒ loggingΒ specialists, customers regularly ask us to explain some of the key we useΒ in our data logging literature and product info. To help,Β we’veΒ decrypted some of the most common ones in the list below.
Can't find the term you're looking for? Just contact us and we'll be right back to you.
Alarm Delay
User-defined parameter which is set so that when alarms are activated they only alert if this length of time is exceeded.
Interface
The piece of hardware which connects a logger to a computer to download data and programme the logger.
Logging Channel(s)
Number of different points monitored by a data logger. This is normally the number of probes/thermocouples plus any internal sensors.
Measuring Range
The reading range of the probe/logger – not to be confused with operating ambient temperature. For example, LEBI-310 probes will read higher than the operating temperature that the logger unit can withstand.
Operating Ambient Temperature
The temperature range within which the logger unit can safely be used. This range may be different to the range for any external probes.
Programme
Setting up the data logger with the variable functions (e.g. logging interval, start times, alarm points etc).
Real-Time
Data can be viewed as soon as it has been logged, normally whilst the logging process is continuing – especially useful when monitoring remote locations or for process validation.
Resolution
This is the smallest interval that the logger can measure to. The simple way to checkΒ this isΒ howΒ many digits are displayedΒ after the decimal place on the logger screen or data readings. The more there are, the higher the resolution.
Thermal Barrier
A protective shell or casing in which a data logger is housed to allow it to be used within cooking or cooling processes without damage.
UKAS
The national accreditation body for the UK. Klipspringer operate a UKAS-accredited laboratory to ISO/IEC 17025 standard, which calibrates thermometers, data loggers and other technical instrumentation.
Wireless
In this context, this means that logging data can be accessed without having to ‘plug in’ the logger vis USB, interface or other wired means.
How to use your Klipspringer Gas Analyser
How to use your Klipspringer Gas Analyser
Klipspringerβs Gas Analyser provides a quick and reliable way to record levels of Oxygen, Carbon Dioxide and Nitrogen.
This makes it the ideal instrument for taking gas measurements across a wide range of applications, with examples including the evaluation of modified atmosphere packaging and the assessment of a product’s potential shelf life.
As a quality control device, Gas Analysers play an essential role in the food production industry. With this in mind, we have created a video tutorial, along with a list of written instructions for you to follow. You can also click here to jump ahead to everything you need to know about the calibration of your Gas Analyser.
Using a Gas Analyser – Video Guide
The following video will take you through the process of setting up and using your Gas Analyser. It will also explain how to store and transfer your results:
Using a Gas Analyser – Written Instructions
Alternatively, if you and your team would prefer to follow written instructions. You will find a step-by-step guide below:
1. Take the Gas Analyser out of its Bench Mount Carry Case and use the red power button to turn it on.
3. Attach the needle to the probe, ready to take a measurement. You will find both elements in your Bench Mount Carry Case.
5. Insert the needle through the Septa Patch and into the packaging, the patch will prevent any gas from escaping. Press the grey button at the centre of the unit to begin the reading.
2. Select the name of the operator using the instrument. Then, select the profile of the product you are going to measure.
4. You will also find 100 Septa Patches in the Carry Case. Attach a patch to the packaging of the product you are testing.
6. Up to 10,000 results can be stored on this device. To access, click the ‘Results’ option in the menu. You can then download the results onto a computer and print as required.
Gas Analyser – A Guide to Calibration
Your Gas Analyser needs to be calibrated on an annual basis. This can be done at Klipspringer’s in-house, UKAS accredited laboratory, with calibrations typically taking 2-3 working days.
To assess the accuracy of the unit in between these calibrations, you can use the Ambient Calibration FunctionΒ to check the accuracy of the unit against a known air sample. For example, O2 is typically 20.9%.
You can also use the instrument’s in-built Calibration Interface to check the accuracy of the unit against a certified and known gas mixture.
This can be achieved by using 1/8β tubing from the gas regulator to connect a gas cylinder to the ‘Sample In’ fitting on the Calibration Interface.
To learn more about Gas Analysers, along with the best way to care for your technical equipment, you can explore the resources linked below.
You can also reach out to our support team on 01473 461800Β orΒ sales@klipspringer.com. Alternatively, you can share your details using the contact form below.Β
If you want to learn more about Gas Analysers, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.
How to use your Bostwick Consistometer
How to use your Bostwick Consistometer
Klipspringer’s Bostwick ConsistometerΒ is the preferred industry method forΒ measuring the flow rate andΒ viscosity in a variety of food products such as jams, soups and sauces. It comes in threeΒ different sizes to best suitΒ the consistency of the product you are measuring:Β 24cm, 30cm and 50cm.
Watch the video below on how to correctly measure the viscosityΒ of your product using our Bostwick Consistometer.
LEBI-20 Range Overview - a Food Industry Favourite
LEBI-20 Range Overview - a Food Industry Favourite
Klipspringer’s range ofΒ LEBI-20 data loggers have become a tried and trusted favourite throughout the food industry. With five different models, they provide the solution for many ofΒ the mostΒ common logging applications acrossΒ environmental, in-transit and process monitoring.
In this video, we look atΒ the following data loggersΒ in the LEBI-20 range:
Watch the video below for further information on each of these loggers.
How to take care of your infrared thermometer
How to take care of your infrared thermometer
Infrared thermometers are an excellent method to obtain fast and non-destructiveΒ temperature readings, especially for intake and despatch areas that require quick checks forΒ packaged product.
How can you ensure your infrared thermometersΒ stay in good working order for the longest time possible?
Learn some top tipsΒ from our technical team in the video below.
Checking the accuracy of your infrared thermometer
Checking the accuracy of your infrared thermometer
Making sure you check your thermometers regularly is vital for both food safety and quality.Β This applies to infrared thermometers as well as probe thermometers!
There are two main ways to do this – the budget-friendly comparator pot method, or more commonly (and accurately), the using a dry-block calibrator such as the LazaPort8.
Watch the video below to learn how to ensure your infrared thermometers are reading correctly.
Storing & transporting thermometers safely
Storing & transporting thermometers safely
Taking care of your thermometers and understanding how to best transport and store them will increase theirΒ longevity and also reduce the risk of injury forΒ your team.
In the video below,Β we will take you through the bestΒ practicesΒ for storing and transporting thermometersΒ safely.
Safely storing yourΒ thermometers and technical equipmentΒ
Safely storing yourΒ thermometers and technical equipmentΒ
InstrumentΒ damage can easily be avoided by safe and secure storage. In most cases, this means providing dedicated homes for your thermometers and technical equipment, so that they are out of harm’s way when not in use.
Many food and beverage factories throughout the UK and Ireland have implementedΒ instrument stations to reduce damage and maintain equipment accuracy.Β Β What’s more, they ensure that handheld items areΒ always where they needΒ to be when you need themΒ – reducing downtime and helping embed lean ways of working.
Watch the video below for further tips on safe equipment storage.
Maximising the working life of your thermometers
Maximising the working life of your thermometers
Klipspringer are pleased to offer theΒ leading range of thermometers for useΒ in foodΒ factory environments, including the industry’s favouriteΒ ATFX410-1 thermometer unit.Β Β With over 20 years’ experience, Klipspringer technicians have clearly observed thatΒ the majority of thermometer damages happen needlessly and can be avoided with a little extra training,Β care and attention.
Here are some top tips for getting the most out of your KlipspringerΒ digital thermometer:Β
- Choose the right probe for the job.
- Make sure the probe is properly connected to the thermometer unit (see video here).
- Use a silicone boot for added protection.
- Ensure safe storage with instrument stations.
Watch the video below for furtherΒ advice.
How to calibrate your pH meter
How to calibrate your pH meter
Calibrating your pH meters on a regular basis is an essential part of securing accurate and repeatable results. Β
The frequency of these tests will vary depending on several factors, namelyΒ the applications carried out at your site and the auditing body you are working with. However, in an ideal world, you would calibrate your pH meters beforeΒ every testing session.Β
Fortunately, the calibration process is incredibly simple. YouΒ will find a video tutorial below, along with a list of written instructions below. You can alsoΒ click hereΒ to learn more about the off-site calibration of your pH meters.Β
Calibrating a pH meter – Video Guide
The video tutorial below features the PHT810 Handheld pH Meter, a popular piece of kit throughout the food production industry. Β
However, if you would likeΒ guidance relating to another device, you are welcome to contact our support team onΒ 01473 461800Β orΒ sales@klipspringer.com.Β
Calibrating a pH meter – Written Instructions
Alternatively, if you and your team would prefer to follow written instructions. You will find a step-by-step guide below.
They have beenΒ written with the PHT810 Handheld pH Meter in mind. However, if you would likeΒ guidance relating to another device, you are welcome to contact our support team onΒ 01473 461800Β orΒ sales@klipspringer.com.Β
1. Source buffer solutions that are applicable to your testing range. At Klipspringer, we supply solutions at pH 1.68, 2, 4, 7Β and 10. Β
2. Measure out around 30ml of pH buffer solution for each test. A dosing bottle will make this process easier and more efficient. Β
NOTE: buffer solution is temperature sensitive, so the temperature at which your calibration is performed will impact the results. You won’t needΒ to manually measure and input temperature if you are using a pH meter that featuresΒ Automatic Temperature Compensation (ATC).Β
3. Using a pH Electrode Cleaning Solution and a non-abrasive tissue, carefully remove any contaminants from the glass membrane of your electrode. Β
4. Switch the unit on and place the electrode into your first pH buffer solution. Press the βCALβ button, then select the product temperature using the up and down arrows. Β
5. Using the up and down arrows, change the number of calibration points to two. Confirm your selection by pressing the βCALβ button. βCAL 1β will appear on the display, press βCALβΒ again to confirm. Β
6. Stir the electrode in the solution. Once the display reads βOKAYβ thenΒ βCAL 2β, remove it and dry with a soft paper towel. Place the electrode in distilled water for around 20-30 seconds to avoid contaminating the buffer solutions.Β
7. Place the electrode into the second buffer solution, then press the βCALβ button. Once the display has changed to βOKAYβ, the calibration process is complete. Remove, clean, and dry the electrode with a soft paper towel.Β
pH Meters – A Guide to Off-Site Calibration
In addition to regular, on-site calibrations, your pH meters should also be sent off to a third-party for external calibration. This is the best way to confirm the accuracy of each instrument and to secure the highest possible safety standards.Β
The frequency of these external calibrations may vary, but ideally, the process should be carried out at least once a year. Β
Our in-house laboratory will be able to support you in this area, offering a turnaround time of 2-3 days. Our technical team can also specialises in servicing and repairs.Β
To discover our wide range of pH measurement equipment or to accessΒ our guide on caring for your pH instrumentation, you can explore the resources linked below.Β
You can also reach out to our support team onΒ 01473 461800Β orΒ sales@klipspringer.com. Alternatively, you can share your details using the contact form below.Β Β
If you want to learn more about pH Meters, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.
How to Use and Care for Your Food Oil Monitor β
How to Use and Care for Your Food Oil Monitor
The Ebro Food Oil Monitor 330 from Klipspringer provides an objective indication of your oil quality. This allows you and your team to know exactly when your cooking oil needs to be changed. β β
From a single foodservice kitchen to a multi-location group, Food Oil Monitors are widely used to maintain product quality – driving standards of taste, appearance, and texture, along with critical food safety standards and acrylamide control.β β
In the following Help Guide, we will take you through the process of:
- Using your Food Oil Monitors
- Understanding the results of your Food Oil Monitors
- Cleaning and caring for your Food Oil Monitors
- Arranging the calibration/service of your Food Oil Monitors
Measuring Food Oil Quality – Video Guide
The following video will take you through the process of using your Food Oil Monitor, understanding the results, and cleaning it before storage:
Measuring Food Oil Quality – Written Instructions
Alternatively, if you and your team would prefer to follow written instructions. You will find a step-by-step guide below:
1. Remove any fried product from the oil. If necessary, shut down the circulating system on the fryer.β Make sure the probe is clean and dry.β
2. Wait at least 15 minutes after frying, ensuring the oil is still hot. The optimum measuring range is between 150Β°C and 180Β°C.β
3. Put your hand through the rubber grip on the back of the Food Oil Monitor. Adjust the strap as required to ensure a firm hold.
4. Press the on/off button, then place the sensor stem into the oil. The oil level should sit between the max/min lines on the stem.β
5. Gently swirl the sensor around the oil. Continue for 30-60 seconds until the light at the top of the instrument begins to flash.
6. Once you have finished all your oil checks, it’s important that you clean the sensor with paper towel or tissue., taking care not to scratch the sensor.
Understanding the results of your Food Oil Monitors
Using a simple traffic light system, the monitor conveys the status of the oil in 30-60 seconds.
If the light flashes green the oil quality is fine, if it flashes amber it will need to be changed soon, and if it flashes red the oil will need to be changed immediately.
Green Light
Oil can be used again
Amber Light
Oil needs to be changed soon
Red Light
Oil needs to be changed immediately
The screen of your Food Oil Monitor will also display two numerical values, indicating the temperature of the oil, along with the quality:
Oil Quality
This numerical value reflects the oil quality. It is typically recorded by the operative carrying out the check.
Oil Temperature
This number will tell you the temperature of the oil and if it sits between 150Β°C – 180Β°C (the suggested temperature for testing).
How to clean and care for your Food Oil Monitors
The sensor of the Food Oil Monitor relies on a highly technical chip.
A clean probe sensor is of great importance for the accuracy of the oil measurement, so it is vital that your team removes any water and detergent residue before carrying out their checks.β
βTo prolong the lifespan of your monitor, it is also essential that your team cleans the sensor after all the oil checks are complete.
1. We recommend cleaning the sensor of the monitor while it is still hot. This will prevent the oil from cooling and forming a hard layer.
2. Use paper towel or soft tissue to remove excess oil. If required, N-Propanol can be used to disinfect and clean the sensor.β
3. In line with best practice, return the FOM to a dedicated Instrument Station. This will protect it from damage when not in use.β
- Never use wire brushes or abrasive materials to clean the sensor.
- Avoid tapping or knocking the sensor stem against any hard object.
- Do not use solvents such as acetone for cleaning, as these will damage the instrument.
Calibrating your Food Oil Monitors
We recommend that you return your Food Oil Monitors to Klipspringerβs In-House Laboratory on an annual basis for calibration and service.
Doing so will help to ensure your equipment is generating accurate readings. Annual calibrations will also help to maximise the lifespan of your instruments.
Click here to access our Help Guide on returning your Food Oil Monitors for calibration, using our free Royal Mail collection service.
To learn more about the services we provide or to start the returns process online, simply use the buttons below.
You can also click here to contact our Technical Support Team and discuss the options available. Alternatively, you can arrange a consultation using the contact form below.
If you want to learn more about Food Oil Monitors or our calibrations and services, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.
Checking the Accuracy of Your Thermometers and Probes
Checking the Accuracy of Your Thermometers and Probes
Audit standards regarding the calibration and control of measuring equipment (such as BRCGS Clause 6.4.2), state that measuring devices must be checked at a predetermined frequency and to a defined method traceable to a recognised national or international standard.
This means that regular verification is vitally important to ensure audit-compliance and that your thermometers are working correctly. If left unchecked, inaccurate readings could lead to major food safety issues, resulting in product recalls and serious risks to consumers.
Watch the video below for best practice tips on verifying the accuracy of your thermometers.
Video Transcript
It is important to check the accuracy of your thermometers regularly to ensure food safety is not being compromised. Not only is this best practice and a legal requirement, it is also stipulated in recognised industry standards, this includes the BRC Global Standard for Food Safety Issue 8, which has a whole section dedicated to the calibration and control of measuring and monitoring equipment, such as thermometers.
This includes the following clause:
All identified measuring devices, including new equipment, shall be checked and, where necessary, adjusted:
- at a predetermined frequency, based on risk assessment
- to a defined method traceable to a recognised national or international standard where possible.
Results shall be documented. Equipment shall be readable and be a suitable accuracy for the measurements it is required to perform.
Klipspringer recommend you check or verify your thermometers daily or every shift. What is best for you will depend on your quality and CCP procedures on site. Here’s a few things to look out for when checking your thermometer accuracy.
First make sure you check your thermometer unit and your probe together. Both have their own accuracy tolerance so it is important to check the combined accuracy of the complete thermometer and probe. Bear in mind that the majority of accuracy drift is with the probe, so checking the thermometer alone, such as with test caps as these, is insufficient.
Second, check at two temperatures to check the range of the thermometer. This could be at 0 and 100 or whatever is applicable to your testing range. The exceptional quality of Klipspringer thermometers means that when your verification procedure confirms the thermometer is within spec at two temperature points, we can guarantee it is within spec across the whole range. This means checking at 0 and 100, for example, is sufficient for any applications where you may need to measure higher than 100 degrees celsius.
Third, you need a stable test medium, you need to make sure the temperature of whatever you use to test your thermometer is stable so that the thermometer can work properly. Using boiling water, for example, means you are chasing falling temperatures and this will likely result in inaccuracies.
Fourth, according to BRC Version 8, ‘It must be to a defined method, traceable to a recognised national or international standard where possible.’ In the UK, this would typically mean UKAS. Klipspringer recommend the most effective way to meet all of these criteria is with a heat source calibrator, such as the LazaPort8 Calibrator which I have here. This also gives you the ability to speed up your thermometer checks by checking probes simultaneously in these top ports here.
As well as checking your infrared thermometers against a known calibrated medium, which is highly useful for accurate infrared verification. The BRC Standard also states results should be documented, if you wish, you can use one of our free spreadsheet downloads to do this. If your thermometer reads outside of your site tolerance, it should be sent back to Klipspringer for assessment and repair. Pack it up and arrange free-of-charge collection using our returns link.
As always, please contact the Klipspringer Technical Team with any questions and we’ll be very happy to help.
Choosing the Correct Probe for Your Thermometer
Choosing the correct thermometer probe for your application
With several types of probes to choose from, it can sometimes seem a confusing task to select the most appropriate one for your application. Nevertheless, it is an important process and getting it right will ensure optimum thermometer performance and reduce the risk of damages occurring.
Watch the video below for an overview of Klipspringer's probe options and to find out which probe is best for your application.
How to Analyse Your LEBI-20 Logger Data
How to analyse your LEBI-20 logger data
As well as their compact size and durability, Klipspringer’s LEBI-20 data loggers allow you to quickly and easily view and download data using the interface, making them a popular all-round data logger.
In the video below, Travis from our Technical Support Team will take you through how to set up your LEBI-20 software, programme your logger and access your logging data.
Changing the Probe on Your ATFX410-1 Thermometer
Changing the probe on your ATFX410-1 thermometer from Klipspringer
It’s crucial that thermometers are protected from moisture in all forms, including liquid, steam, condensation and humidity commonly found in food manufacturing environments. Hundreds of factories love the ATFX410-1 thermometer unit from Klipspringer for its reliability, even in harsh factory conditions. To maintain full waterproofness, ensure that the probe is properly connected to the thermometer unit before use, so that no moisture can enter.
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