The Hub / News & Blogs

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

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

Launching an all-new forum to share and develop innovation in food safety.

CKS is the go-to industry event for decision-makers involved in equipping and running efficient commercial kitchens.

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

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

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

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

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

Launching an all-new forum to share and develop innovation in food safety.

A summary of our team's turnout at Foodex Manufacturing Solutions - an industry-leading exhibition at the National Exhibition Centre.

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

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

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

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

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

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

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

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

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

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

Foodex Manufacturing Solutions is back for the first time since 2018 - and with it is Klipspringer's expert team.

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

Announcing Klipspringer's exciting new partnership with factory hygiene specialists FoodClean.

As an insightful, friendly event bringing hospitality experts together, this year's Hotel, Restaurant & Catering show holds much promise.

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

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

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

The BRCGS's Food Safety Europe Conference is an industry-leading event for food businesses wanting to stay well ahead of the compliance curve.…

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

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

Removing the guesswork from oil checks with one simple method.

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

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

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

Breaking down all costs of implementing shadow boards.

A brand-new range of production knives designed to cater for all food applications.

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

Recent figures reveal that one in four hospitality businesses have been forced to close their doors due to an ‘endemic’ of staff shortages.

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

CKS is the go-to industry event for decision-makers involved in equipping and running efficient commercial kitchens.

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

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

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

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

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

Klipspringer take steps to remain ahead of the curve when it comes to making food safety and compliance safer, smarter and simpler for the…

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

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

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

Announcing the LazaPort8 - Klipspringer's most advanced calibrator yet.

An exciting step in Klipspringer's commitment to continual self-improvement.

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

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

Klipspringer's latest microfibre socket mop makes easy work of floor cleaning.

Explaining the difference between two easily conflated hygiene monitoring methods.

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

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