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.

adminTimestrip Attending IAFP Annual Meeting in Tampa, Florida
read more

New Timestrip App: Digital Data Logger Performance at Analogue Prices

New Timestrip App: Digital Data Logger Performance at Analogue Prices

Time and Temperature Indicator maker Timestrip launches the Timestrip® Temperature app, a new tool that provides a visual audit trail of its temperature products.

Timestrip Android App
Frame
Zoom
Focus
Snap

 

Using the App simply involves taking a photo of a Timestrip® label with a smartphone.

If the Timestrip® has a new style serial number, the App will recognise the serial number and allow you to register it on the system.

You can then take a follow on scan where you can enter its activation state (inert, activated or breached), storing this data with essential time and location information in the cloud.

If the Timestrip® has an old style serial number you can still use the app in the same way but you’ll need to manually enter the serial number. The App is free to download from the Google Play store with an iOS version to follow shortly.

google-play-badge

High tech low cost

The App is the latest innovation from Timestrip, which revolutionised the field of cold chain management with its unique Irreversible Time and Temperature Indicator labels (TTIs).

Recognised by the World Health Organisation and the US FDA as an essential tool for the cold chain management of blood and food products, TTIs provide data as to whether a blood or food product is safe to use. Timestrip’s irreversible TTIs make this crucial safety information unambiguous and instantly visible.

Like having a hundred permanent digital data loggers

The main benefit of Timestrip’s irreversible TTI labels is that they give essential cold chain management information on individual units of processed products. This deals with the main shortcoming of digital data loggers, which are mostly used for containers of transported and stored products.

Thanks to the new Timestrip® App, extra key information around cold chain management is added with the safe storage of status, time, journey and location data, which can be accessed at any time via the app or via a website. A digital data logger can be lost or damaged and all its data can be wiped clean. The Timestrip® App however safely stores this data in the Cloud.

Data logger functionality at a fraction of the price

Timestrip UK CEO Reuben Isbitsky says: “I am very excited about our first App, which brings Timestrip TTI labels very close to data logger functionality, at a fraction of the price.  While a key benefit of Timestrip products is that they do not need external infrastructure to read and interpret, using the optional Timestrip Temperature App to scan them, adds enhanced functionality, easy audit trail and provides the customer with a permanent record of the history of the product’s journey.”

adminNew Timestrip App: Digital Data Logger Performance at Analogue Prices
read more

What is all the “wine’ing” about?

Wine has always been a popular drink and for many the fermented beverage of choice. In most cases whether you prefer Red or White, or even a Rose, experts and connoisseurs believe that any wine is best stored and served chilled.

So, you may well ask what is the difference between a wine served warm, or chilled, and does it really matter if the wine is warmer than expected, or even hot? Some wines are indeed served hot and are even used in cooking, but why is it important if it gets hotter than anticipated before it gets to the consumer?

Well, from an article in WinePair ™ a short time ago it was stated that; wines do change when they are subjected to a high temperature. Firstly, the tannins become ‘more noticeable and wines take on a tangy, astringent character. Instead of a smooth and supple mouthfeel, wines feel rough and more one-note on the palate. Fruit flavors often become secondary to unpleasant acidity. In dry climates, corks shrink as they lose moisture, leading to leaky bottles and a sticky mess.’

This is all well and good, but at above what temperature would there be any noticeable change to the wine we drink?

Any wine should normally be stored between 55 – 65F (13-18C) and wine should be stored in a cellar, or a wine refrigerator, that maintains this recommended temperature level. And, it is generally noted that the change to the body of the wine begins at 70F (21C), and wines can “cook” as exposure temperatures hit 80F (26C) degrees and beyond. However, an occasional spike won’t decimate a wine, but prolonged exposure — like a week-long heat wave, or full day in the car — can.

So, what is an acceptable solution for making sure you can tell that a wine has breached its recommended storage temperature? – quite simply an Irreversible Time and Temperature Indicator label from Timestrip.

Timestrip 20C

Timestrip offers a full range of stock labels including two that have a temperature breach of 20C and 25C (tolerance +/- 1C), and Timestrip can also produce a custom and branded label that can be set to monitor more specific temperature breach limits.

So, in the future be on the look out for some form of temperature indicator label on the bottle of wine that you buy to ensure that it has been kept at the recommended temperature to insure you get the most enjoyment from the wine that you buy and drink.

adminWhat is all the “wine’ing” about?
read more

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.

adminRestaurants and seafood cold chain monitoring: trust, experience and correct protocols
read more