Timestrip Attending IAFP Annual Meeting in Tampa, Florida

Timestrip Attending IAFP Annual Meeting in Tampa, Florida

Timestrip will be attending the International Association for Food Protection – IAFP – in Tampa, Florida from 9th – 11th July 2017.

We will be demonstrating our 3°C Seafood, 5°C, 8°C & 10°C irreversible ascending temperature indicators at the exhibition. We will be at booth 847, please come and get a sample of our Nonreversible Food Temperature Indicators to test and take away with you. Click here for more information.

Timestrip temperature monitoring labels make tracking temperature breaches across a multitude of cold chain food industry applications a simple, cost-effective process.

In fact, we offer the most cost-effective solution of our type in food standard and food safety monitoring, which is why our technology has already been adopted by a number of innovative businesses. Our precise, efficient, user-friendly temperature indicator labels are helping to ensure effective cold chain management around the world.

 

Each year, the International Association for Food Protection hosts an Annual Meeting, providing attendees with information on current and emerging food safety issues, the latest science, innovative solutions to new and recurring problems, and the opportunity to network with thousands of food safety professionals from around the globe. Held in various locations throughout North America, this meeting has grown over the years to become the leading food safety conference worldwide.

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Timestrip UK Launch Longer Breach Time & Temperature Indicator For The Pharmaceutical Industry

Timestrip UK Launch Longer Breach Time & Temperature Indicator For The Pharmaceutical Industry

Timestrip UK Ltd have expanded their range to include their latest Timestrip PLUS™ 10° threshold indicator with a 7-day run-out/recording window. This specific indicator is meeting the demand within the pharmaceutical industry and the regulations and compliance that come with transportation and storage. With Timestrip’s latest 10° 7 day offering, they are reaching out further within the Pharmaceutical and Healthcare industry and ensuring their high tech but low cost devices are evolving with the relevant advances in the industries.

Timestrip design and manufacture innovative, irreversible time and temperature indicators for a range of industries from Food to Pharmaceutical. Their Timestrip® PLUS range is predominantly used across the Healthcare, Life sciences and Pharmaceutical arena. Currently, the Timestrip PLUS™ range covers temperature thresholds from -20°C up to 38°C and generally display a run-out window of any temperature breach for 8, 12 or 48 hours.

7DayPhotoCombining time & temperature monitoring patented technology, which involves controlled rate lateral diffusion of liquids through the device membrane once activated. If a breach occurs, the ‘smart’ indicators will visually indicate how long a product has been exposed to higher temperatures.

For a free sample of the new 10° 7 day indicator, or to place an order click here

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Restaurants and seafood cold chain monitoring: trust, experience and correct protocols

Maintaining a correct cold chain is essential in managing the supply of seafood products in order to avoid contamination and food poisoning, especially from C Botulism. For restaurants and retailers, who are towards the end of a typical cold chain, ensuring this has occurred prior to delivery is a particular concern. Failure in this area can have dire consequences, both in cost and PR terms, and for consumers, they can be extremely dangerous and in some cases lethal.

tsplus_seafoodIn June for instance, the FDA website published an alert about a Florida-based supplier of tuna products that was obliged to initiate a US-wide product recall due to suspected C Botulism contamination of its product.

The manager of one major London restaurant says that the main ways his establishment monitors the quality of the seafood it orders are visual and olfactory inspection of the product upon receipt and the use of trusted suppliers that have the correct certification. The products are also checked upon receipt with temperature probes.

He says that a contaminated seafood product will “not look right”, that it will look “sweaty” and for fish as opposed to shellfish, that the eyes of fish that have “gone off” will look “dead looking”.

He also says that contaminated fish will have a distinct unpleasant smell and that his rule of thumb is “discard fish that smells fishy”.

He says that the scenario of the refrigerated delivery truck whose engine was switched off for a number of hours prior to delivery needn’t necessarily lead to a fall in the refrigerated ambient temperature within it as long as the truck’s doors haven’t been opened.

He adds that major points of sale of seafood products such as Billingsgate market in south-east London have power points specifically to ensure that the refrigeration units of delivery trucks are kept on, thus ensuring that the seafood products they are carrying are kept at the correct cooled or frozen temperatures.

He does concede though, that for oysters specifically, in his 40 years’ experience as a restaurant professional, statistically all restaurants that offer them will occasionally serve oysters that lead to food poisoning.

Lastly, he says that in his experience restaurants are extremely rigorous in the correct application of good food management principles and most cases of food poisoning from contaminated seafood in fact occur in private residences where there is much less awareness of these principles.

Furthermore, he says that among people who aren’t professionals of the food industry, there is also a poor understanding of food poisoning and in all suspected cases enquiries are always made about what was eaten in the previous 72 hours as invariably the cause of the incident was not what was last consumed.

Across the Channel in France, a similar approach also exists with a specialist Marseille-based seafood restaurant and retailer that has two busy branches and has been operating for over 60 years.

The manager of this business, who deals the most with quality and cold chain monitoring, says for him visual inspection of seafood products upon receipt of new stock is his most useful tool to determine whether an appropriate cold chain has been maintained.

He says fish that is spoiled due to not having been kept at the correct cooled temperature will “not feel right” and “not have the right firmness”. This, he says, occurs even before the product starts to smell bad.

He also knows that fish that is spoiled always have eyes that are not the correct colour, which is another indication that they haven’t been kept at the correct chilled temperature prior to delivery.

Another aspect of how his restaurant ensures the quality of the products they serve is to only use trusted suppliers and not to deal with intermediaries. Because of these strong longstanding relationships, his business benefits from a “no questions asked” returns policy.Timestrip plus food monitoring

He also says experience is also key, pointing to the 60+ years his establishment has been in existence.

However, like his counterpart in the UK, beyond many years’ professional experience and the use of trusted suppliers and mainly visual inspection of seafood products upon receipt, no cold chain monitoring tools are used.

Both also were emphatic about stressing the value of their respective establishment’s reputation and how damaging an outbreak of food poisoning would be. This, they both said, was always one of the main issues at the front of their minds when they managed their seafood products.

However at one of Marseille’s main teaching hospitals, one senior nurse was extremely dubious about how restaurants manage and monitor seafood cold chains. Her many years’ clinical experience was that they often cut corners and few would discard products that might be spoiled, but could not be returned, due to the appropriate cold chain not having been maintained. She also said she thought this extremely worrying situation would occur even if sophisticated temperature indicators were used at all stages of the seafood cold chain.

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ISO 13485:2003 Quality Management Certification

ISO 13485:2003Timestrip is proud to announce the successful certification to ISO 13485:2003 Quality Management Standard for Medical Devices in addition to our recent recertification of ISO 9001:2008.

Recognised around the world, the ISO 13485:2003 registration is based on eight quality management principles. These include: customer focus, leadership, involvement of people, process approach, system approach to management, continual improvement, fact-based decision-making and mutually beneficial supplier relationships.

The certification of the Company’s compliance with ISO 13485:2003 recognizes the policies, practices and procedures of our firm to ensure consistent quality in the products provided to our customers. With this certification, our medical and non-medical clients can be confident that Timestrip is dedicated to maintaining the highest efficiency and responsiveness achieving our ultimate goal – Guaranteed Customer Satisfaction.

Timestrip is certified as meeting the requirements of ISO:13485 for the following activities: DEVELOPMENT AND MANUFACTURING OF SMART LABELS FOR MEDICAL USE.

To maintain our certification, Timestrip will perform annual audits to ensure compliance and to assess initiatives for continued improvement. Our customers can be confident that Timestrip will continue to provide the high quality services they have come to expect well into the future.

We believe that our decision to become ISO 13485 Certified is a proactive one that not only anticipates the demands of our customers, but also demonstrates our commitment to providing quality services to all our customers in the medical industry. We strongly believe augmenting our certification offers our customers a “Best-in-Class” choice for smart labels.

The accreditation also supports our work in pharmaceutical categories, where a range of Timestrip products are used to identify temperature breaches in highly regulated cold chain environments. We are helping to protect patients and prevent unnecessary wastage of many drugs, vaccines and blood products, where the 2-8°C/46°F storage range is critical to so many products.

BT10 activationTimestrip indicators are leading the market in the provision of low-cost temperature indicators, as demonstrated by our blood bag temperature monitoring labels. In 2013 we launched the Timestrip Blood Temp 10 indicator, in response to the need to reduce wastage of precious blood stocks, discarded through uncertainty around temperature breaches incurred when bags are in use and removed from carefully controlled refrigeration storage units in blood banks.

Belgian Red Cross-Flanders logoIn 2014, Timestrip UK Ltd announced it is working with Belgian Red Cross-Flanders to develop new blood temperature monitoring labels with a product development program looking to create optimal temperature  monitoring labels for the blood collection, distribution and transfusion organisations operating within the Flanders catchment area.

Temperature monitoring labels based on the existing Timestrip Blood Temp 10 product are now being developed and reviewed in consultation with Belgian Red Cross-Flanders.

Gates Foundation Vaccine Reminder BandAlso in 2014 we were proud to be the technology of choice for an innovative new product created to provide a wearable, low-cost vaccination reminder product for new-born children.

Bill & Melinda Gates FoundationThe Bill Gates Foundation funded Vaccine Reminder Band is currently undergoing field trials in Pakistan. Timestrip has a long history of innovation in the medical device sector and we now provide a range of products which act as invaluable visual aids to doctors, patients and healthcare workers.

Timestrip Plus activation

For example in the UK, a number of NHS dispensing pharmacies are already using Timestrip® PLUS to monitor the cold chain for temperature-sensitive drugs such as Neulasta® and Total Paternal Nutrition (‘TPN’) products.

Timestrip is committed to quality assurance processes and procedures and we see the ISO 13485:2003 Quality Management Standard for Medical Devices accreditation as a natural progression of our work in the specialist markets in which we aim to excel.

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