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• Hygiene Improvement Solutions (HIS) Team Meeting – 29th June 2023
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• Klipspringer Food Industry Forum 4th October
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Posts by category

• Category: Blogs
  • Visual Management: Everything you need to know about the role of signage in food and beverage production
  • Expert Advice: BRCGS Global Food Safety Standard, Issue 9, Section 4, Site Standards
  • Is it Good Practice to Keep Cleaning Equipment and Brushes in Disinfectant?
  • Five Ways to Support and Protect Your Hygiene Manager
  • Health and Safety in Food Factories: Five Solutions for Your Site
  • Global Food Safety Standard, Issue 9: How to Avoid the Top Hygiene Non-Conformities
  • Launching an Allergen-Free Line at Your Factory
  • Six Solutions for a Successful Food Safety Audit
  • Allergen Segregation in the Food Industry – Everything you need to know
  • How to use Calibrated Reference Weights to Check the Accuracy of Your Scales
  • Five Ways to Fully Protect the Hygiene Operatives at your Factory
  • Food Handling & Storage Containers: Everything you need to know
  • Handles: A Complete Guide to Finding the Perfect Fit for You and Your Site
  • BRCGS Version 9: Does Klipspringer cleaning equipment comply with the relevant standards?
  • Help Guide: Best Practices for Validating and Verifying your equipment
  • Hygiene Brushware: Everything you need to know about its role in the Food Industry
  • Klipspringer’s Shadow Board Configurator: An Introduction
  • Katie Satterthwaite on Hygienic Design – Food Safety Innovation Conference 2023
  • Manual vs. Digital Quality Management Systems: An honest comparison
  • Moisture Analysers and Water Activity Meters: Understanding the Crucial Difference
  • Food Factories: Low Risk, High Risk, High Care – What’s the Difference?
  • Optical Refractometers vs. Digital Refractometers: An honest comparison
  • Five Solutions to Support Your Success as a Technical Manager
  • Detectable Pens in the Food Industry – Everything you need to know
  • Six Ways To Better Manage Peak Season Production​
  • Introducing The Hygiene Hustle Podcast
  • Resin-Set Brushware vs. Standard Hygiene Brushware: An honest comparison
  • John Benson-Smith: Discussing the Past, Present & Future of Hospitality
  • No Food Left Behind (Part 3): How UK Consumers Can Solve the Food Waste Crisis
  • How To Keep Production Lines Running During Washdowns
  • No Food Left Behind (Part 2): How UK Manufacturers Can Solve the Food Waste Crisis
  • Temperature Monitoring Explained
  • A Complete Guide to Food Industry Scales
  • No Food Left Behind (Part 1): How UK Retailers Can Solve the Food Waste Crisis
  • Five Little-Known Solutions to Lighten the Load of Hygiene Managers
  • A Foolproof Foreign Body Prevention Plan For Food Factories
  • What Are the Most Common Causes of Probe Thermometer Damage – and How Do I Avoid Them?
  • The Four Most Frequent Problems with Shadow Boards
  • How to Simplify Your Colour-Coding Policy for Guaranteed Segregation
  • A Complete Guide to Equipment Calibration
  • Seven Key Trends for the Future of Food and Farming
  • How Can the 5S Lean Principles Boost Business Efficiency?
  • In-House Thermometer Verification Methods Explained
  • TRAKKD: Boosting Compliance, Traceability, and Sustainability Across the Hospitality Industry
  • What is the Best Way to Check Oil Quality?
  • Preventing Foreign Body Contamination – Why Detection Should Be the Last Resort
  • Culture in Hygiene: Maximising the Hygiene Window (Webinar 2)
  • How Much Do Shadow Boards Really Cost?
  • Culture in Hygiene: Hygiene Team Retention & Engagement (Webinar 1)
  • Unpacking the BRCGS Standard for Food Safety Issue 9
  • Cooking Oil – Rising Prices, Needless Costs and Unsustainable Practices
  • Shadow Boards: An Industry Staple for Workplace Management?
  • Six Strategies for Maximising Oil Life Without Compromising Quality
  • Temperature Mapping Explained
  • EHOs and Food Safety Officers: Choosing the Right Equipment
  • Compliant Fridge Temperature Monitoring – A Complete Overview
  • Your Online Klipspringer Experience: The Complete Guide
  • Understanding Your UKAS Calibration Certificate
  • Reducing the Risks of Acrylamide in Cooking Oil
  • A3 vs ATP Hygiene Monitoring – What’s the Difference?
  • Food Oil Management – A Bigger Problem Beneath the Surface?
• Category: Webinars
  • BRCGS Webinar: Practical tips and techniques to overcome top hygiene non-conformities
  • How much can we see with current cleaning verification methods?
  • Culture in Hygiene: Sustainable Cleaning Practice (Webinar 3)
  • Nine Factors to Consider When Choosing a Wireless Monitoring System
• Category: News
  • BRCGS Connect Coventry (Europe): Klipspringer Announce Attendance at Industry Event
  • Klipspringer’s Opening Times for Christmas and the New Year: 2023
  • Food Safety Innovation Conference 2023 – Inaugural Event Receives Glowing Reviews
  • Klipspringer Announce Attendance at the Commercial Kitchen Show 2023
  • Klipspringer Launches Food Safety Innovation Conference 2023
  • Foodex 2023: Klipspringer’s Team Take on the UK’s Largest Food Manufacturing Event
  • Klipspringer to Attend Foodex Manufacturing Solutions Exhibition at NEC in April 2023
  • FoodClean Launches Brand-New Experience Centre
  • HRC23: Klipspringer Announce Attendance at Leading UK Hospitality Show
  • Klipspringer to Sponsor BRCGS Food Safety Europe Conference 2023
  • Klipspringer Launch Brand-New Range of Production Knives
  • UK Hospitality Staff Shortages Hit Record High
  • Klipspringer Announce Attendance at Commercial Kitchen Show 2022
  • Klipspringer Announce Attendance at Hotel, Retail and Catering Show
  • Generation #3 Launched in the LazaPort Calibrator Series
  • Klipspringer Continues to Invest in Innovation with 3D Printing Technology
  • Klipspringer Launches New Microfibre Socket Mop
  • The Hub Introduction

Case Studies

• Mitchells and Butlers
• McCain Foods
• Quorn Foods
• Albron
• Claire Kirby
• Queensland Bakery
• A G Barr
• Bakkavor Desserts Newark
• Garth Dempster
• Tesco
• Compass Group
• NHS
• Whitbread
• Five Guys
• Great Bear

Sectors

• Food Service & Hospitality
• Auditors & Food Safety Inspectors
• Food Storage, Distribution & Retail
• Food Manufacturing

Help Guides

• pH Meters and Accessories: Everything you need to know
• How to use a Comparator Pot to Check the Accuracy of your Infrared Thermometer
• TRAKKD - App Functionalities
• Setting up and using the A3 system
• TRAKKD - Documents
• TRAKKD - Users
• TRAKKD - Roles
• TRAKKD - Organisational Units
• TRAKKD - Checklists Reports
• TRAKKD - Pending Checklists
• TRAKKD - Published Checklists
• TRAKKD - Planning Checklists
• TRAKKD - Manage Checklists
• Scoop Sizing Guide
• Data Logging Jargon Buster
• WEBSITE TUTORIAL: Saving time with order lists
• WEBSITE TUTORIAL: Managing your equipment and calibrations online
• WEBSITE TUTORIAL: Accessing certificates via your audit portal
• WEBSITE TUTORIAL: Ordering online & adding favourites
• How to use your Klipspringer Gas Analyser
• How to assemble your SegriScreen
• How to use your Bostwick Consistometer
• LEBI-20 Range Overview - a Food Industry Favourite
• How to take care of your infrared thermometer
• Checking the accuracy of your infrared thermometer
• Storing & transporting thermometers safely
• Safely storing your thermometers and technical equipment 
• Maximising the working life of your thermometers
• How to calibrate your pH meter
• How to Use and Care for Your Food Oil Monitor ​
• Checking the Accuracy of Your Thermometers and Probes
• Retractable vs Non-Retractable Detectable Markers
• How to Use Your Klipspringer Tool Grid
• WEBSITE TUTORIAL: Creating and Accessing Your Online Account
• Choosing the Correct Probe for Your Thermometer
• How to Analyse Your LEBI-20 Logger Data
• Changing the Probe on Your ATFX410-1 Thermometer

Vacancies

• Digital Marketing Executive
• Data Analyst
• Customer Success Executive

Videos

• Super-Hygienic One-Piece Squeegee
• Shadow Board Manufacturing – from Start to Finish
• Demonstrating the A3 Hygiene Monitoring System
• Colour-Coded Hygiene and Production Utensils
• Retractable vs Non-Retractable Markers
• How the LazaPort Mono Modernised Food Service for Compass Group at the Tottenham Hotspur Stadium
• Lazaport8 Dry Block Temperature

Resources & Download

• Product Brochure Sept 22
• Thermometer Calibration Log Template
• Lazaport8 Brochure
• WatchmanOne Brochure
• SenseAnywhere Brochure

Portfolio

• TRAKKDX
• TRAKKD Hospitality
• TRAKKD Food Manufacturing
• Hexpad
• Magnetic Mounting
• IndeliMark
• Storage & Distribution
• Food Service, Hospitality & Retail
• Food Ingredients
• Pet Foods
• Condiments & Preservatives
• Fresh Produce
• Ready Meals & Prepared Foods
• Meat, Poultry & Seafood
• Dairy
• Breweries & Distilleries
• Beverage & Soft Drinks
• Bakery, Snacks & Confectionery
• LazaPort8
• Washguard Hygiene Clothing
• FOM330 Food Oil Monitor
• Eversea Cleaning Tools
• LazaPort Mono
• Klipspringer Process Logger
• TRAKKD
• WatchmanOne
• SenseAnywhere Wireless Monitoring
• ATFX410 Waterproof Thermometer
• Protect Footwear
• Data Logging
• Hygiene Squeegees
• SegriCover
• A3 Hygiene Monitor
• Stainless Steel Equipment
• Specialist PPE
• Segregation
• Calibration & Service
• Visual Management
• Shadow Boards & Equipment Storage
• Colour Coded Utensils
• Detectable Equipment
• Food Handling & Storage Containers
• Instrumentation & Monitoring

Galleries

• Storage & Distribution industry
• Food Service, Hospitality & Retail industry
• Food Ingredients industry
• Pet Foods industry
• Condiments & Preservatives industry
• Fresh Produce industry
• Ready Meals industry
• Meat industry
• Dairy industry
• Breweries industry
• Beverage industry
• Bakery industry
• Test

Category

• Detectable
• Segregation & Covers
• Website Tutorials
• Technical & Instrumentation
• Shadow Boards
• TRAKKD

Category

• Shadow Boards
• Instrumentation & Calibration
• Hygiene
• Detectable