The Hub Featured Blog Post 09.08.2022 Unpacking the BRCGS Standard for Food Safety Issue 9 This research-led article explains all there is to know about new changes in the BRCGS's Issue 9, auditable from 1 February 2023. 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ManufacturingHospitality Reducing the Risks of Acrylamide in Cooking Oil15.06.2019 Food ManufacturingOil ManagementHygiene A3 vs ATP Hygiene Monitoring – What’s the Difference?01.03.2019 Technical/QualityFood ManufacturingHygiene Food Oil Management – A Bigger Problem Beneath the Surface?11.12.2018 HospitalityHygieneTechnical/Quality A Complete Guide to Equipment Calibration01.02.2023 Technical/QualityFood SafetyAudits In-House Thermometer Verification Methods Explained05.01.2023 Technical/QualityFood SafetyFood Manufacturing TRAKKD: Boosting Compliance, Traceability, and Sustainability Across the Hospitality Industry04.01.2023 HospitalityTechnical/QualityFood Safety Preventing Foreign Body Contamination – Why Detection Should Be the Last Resort20.11.2022 Food ManufacturingHygieneTechnical/Quality Culture in Hygiene: Webinar 2, Maximising the Hygiene Window23.10.2022 Technical/QualityFood SafetyFood Manufacturing Culture in Hygiene: Webinar 112.09.2022 Technical/QualityFood SafetyFood Manufacturing Nine Factors to Consider When Choosing a Wireless Monitoring System18.08.2022 Food SafetyFood ManufacturingStorage & DistributionTechnical/Quality Temperature Mapping Explained01.05.2022 Technical/QualityFood ManufacturingHygiene Compliant Fridge Temperature Monitoring – A Complete Overview09.07.2021 Storage & DistributionTechnical/QualityFood Safety A3 vs ATP Hygiene Monitoring – What’s the Difference?01.03.2019 Technical/QualityFood ManufacturingHygiene Food Oil Management – A Bigger Problem Beneath the Surface?11.12.2018 HospitalityHygieneTechnical/Quality Nine Factors to Consider When Choosing a Wireless Monitoring System18.08.2022 Food SafetyFood ManufacturingStorage & DistributionTechnical/Quality Compliant Fridge Temperature Monitoring – A Complete Overview09.07.2021 Storage & DistributionTechnical/QualityFood Safety What are the 5S Lean Principles, and where does 5S come from?11.01.2023 Food ManufacturingLean 5S How Much Do Shadow Boards Really Cost?06.10.2022 Lean 5SFood Manufacturing Shadow Boards: An Industry Staple for Workplace Management?13.07.2022 HygieneLean 5SFood Manufacturing Seven Key Trends for the Future of Food and Farming26.01.2023 SustainabilityFood Manufacturing Cooking Oil – Rising Prices, Needless Costs and Unsustainable Practices26.07.2022 HospitalitySustainabilityOil Management WEBINAR: Six Strategies for Maximising Oil Life Without Compromising Quality23.06.2022 Oil ManagementHospitalitySustainability A Complete Guide to Equipment Calibration01.02.2023 Technical/QualityFood SafetyAudits EHOs and Food Safety Officers: Choosing the Right Equipment02.09.2021 AuditsFood Safety Your Online Klipspringer Experience: The Complete Guide25.04.2021 Audits Understanding Your UKAS Calibration Certificate09.10.2019 HygieneAuditsFood SafetyFood ManufacturingHospitality A Complete Guide to Equipment Calibration01.02.2023 Technical/QualityFood SafetyAudits In-House Thermometer Verification Methods Explained05.01.2023 Technical/QualityFood SafetyFood Manufacturing TRAKKD: Boosting Compliance, Traceability, and Sustainability Across the Hospitality Industry04.01.2023 HospitalityTechnical/QualityFood Safety What is the Best Way to Check Oil Quality?11.12.2022 Oil ManagementHospitalityFood Safety Culture in Hygiene: Webinar 2, Maximising the Hygiene Window23.10.2022 Technical/QualityFood SafetyFood Manufacturing Culture in Hygiene: Webinar 112.09.2022 Technical/QualityFood SafetyFood Manufacturing Nine Factors to Consider When Choosing a Wireless Monitoring System18.08.2022 Food SafetyFood ManufacturingStorage & DistributionTechnical/Quality Unpacking the BRCGS Standard for Food Safety Issue 909.08.2022 HospitalityFood ManufacturingFood Safety EHOs and Food Safety Officers: Choosing the Right Equipment02.09.2021 AuditsFood Safety Compliant Fridge Temperature Monitoring – A Complete Overview09.07.2021 Storage & DistributionTechnical/QualityFood Safety Understanding Your UKAS Calibration Certificate09.10.2019 HygieneAuditsFood SafetyFood ManufacturingHospitality What is the Best Way to Check Oil Quality?11.12.2022 Oil ManagementHospitalityFood Safety Cooking Oil – Rising Prices, Needless Costs and Unsustainable Practices26.07.2022 HospitalitySustainabilityOil Management WEBINAR: Six Strategies for Maximising Oil Life Without Compromising Quality23.06.2022 Oil ManagementHospitalitySustainability Reducing the Risks of Acrylamide in Cooking Oil15.06.2019 Food ManufacturingOil ManagementHygiene TRAKKD: Boosting Compliance, Traceability, and Sustainability Across the Hospitality Industry04.01.2023 HospitalityTechnical/QualityFood Safety What is the Best Way to Check Oil Quality?11.12.2022 Oil ManagementHospitalityFood Safety Unpacking the BRCGS Standard for Food Safety Issue 909.08.2022 HospitalityFood ManufacturingFood Safety Cooking Oil – Rising Prices, Needless Costs and Unsustainable Practices26.07.2022 HospitalitySustainabilityOil Management WEBINAR: Six Strategies for Maximising Oil Life Without Compromising Quality23.06.2022 Oil ManagementHospitalitySustainability Understanding Your UKAS Calibration Certificate09.10.2019 HygieneAuditsFood SafetyFood ManufacturingHospitality Food Oil Management – A Bigger Problem Beneath the Surface?11.12.2018 HospitalityHygieneTechnical/Quality Seven Key Trends for the Future of Food and Farming26.01.2023 SustainabilityFood Manufacturing What are the 5S Lean Principles, and where does 5S come from?11.01.2023 Food ManufacturingLean 5S In-House Thermometer Verification Methods Explained05.01.2023 Technical/QualityFood SafetyFood Manufacturing Preventing Foreign Body Contamination – Why Detection Should Be the Last Resort20.11.2022 Food ManufacturingHygieneTechnical/Quality Culture in Hygiene: Webinar 2, Maximising the Hygiene Window23.10.2022 Technical/QualityFood SafetyFood Manufacturing How Much Do Shadow Boards Really Cost?06.10.2022 Lean 5SFood Manufacturing Culture in Hygiene: Webinar 112.09.2022 Technical/QualityFood SafetyFood Manufacturing Nine Factors to Consider When Choosing a Wireless Monitoring System18.08.2022 Food SafetyFood ManufacturingStorage & DistributionTechnical/Quality Unpacking the BRCGS Standard for Food Safety Issue 909.08.2022 HospitalityFood ManufacturingFood Safety Shadow Boards: An Industry Staple for Workplace Management?13.07.2022 HygieneLean 5SFood Manufacturing Temperature Mapping Explained01.05.2022 Technical/QualityFood ManufacturingHygiene Understanding Your UKAS Calibration Certificate09.10.2019 HygieneAuditsFood SafetyFood ManufacturingHospitality Reducing the Risks of Acrylamide in Cooking Oil15.06.2019 Food ManufacturingOil ManagementHygiene A3 vs ATP Hygiene Monitoring – What’s the Difference?01.03.2019 Technical/QualityFood ManufacturingHygiene View all blog & news postsHelp Guides 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 Nine Tips to Take Better Care of Your pH Meters and Electrodes 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 View all help guidesLatest News January 9, 2023 Klipspringer to Sponsor BRCGS Food Safety Europe Conference 2023 The BRCGS's Food Safety Europe Conference is an industry-leading event for food businesses wanting to stay well ahead of the compliance curve. Klipspringer are proud to sponsor this year's conference. September 26, 2022 Klipspringer Launch Brand-New Range of Production Knives August 29, 2022 UK Hospitality Staff Shortages Hit Record High August 11, 2022 Klipspringer Announce Attendance at Commercial Kitchen Show 2022 January 4, 2022 Klipspringer Announce Attendance at Hotel, Retail and Catering Show View all blog & news postsFeatured 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 View all videosResources & Downloads Product Brochure Sept 22 Thermometer Calibration Log Template Lazaport8 Brochure WatchmanOne Brochure SenseAnywhere Brochure