Testimonial from the Marine Institute Galway

Dr. Yvonne Bogan discusses how Kelsius and the CoolCheck system has been of benefit to the Marine Institute, based in Oranmore Co. Galway.

“We had the Kelsius Temperature Monitoring System installed in the Laboratories in January 2017. It has been a smooth transition to the Kelsius System and has been readily assimilated into our Quality Management System.
The Kelsius System simply “works in the background” and provides us with reliable on-going monitoring of over 100 items of equipment.

As the system is completely wireless, this has really been a huge benefit in all the labs and addition of probes to new items of equipment is effortless.

The support from the Kelsius Team has been immense, queries are always responded to promptly and staff are professional and extremely helpful.

A huge benefit of this system for the Marine Institute Laboratories is the ability to identify temperature trends with our equipment, via the visual display. The system is practical to use and also saves time and the dashboard allows all information to be readily displayed. The temperature data and associated information is available to all staff at any time, using a simple login.The fact that daily and weekly reports are emailed to the relevant personnel has allowed a paperless system to be rationalized throughout the laboratories.

Overall an extremely efficient and effective system that is now implemented into our laboratories.”

Dr. Yvonne Bogan, Quality Manager, Marine Environment and Food Safety Services, Marine Institute, Galway

FoodCheck Testimonials | The Marker Hotel

“Prior to installing FoodCheck we were a little apprehensive as food safety is such an important part of our business here at The Marker.

Kelsius came and completed a site survey and explained how FoodCheck could be adapted to our exact requirements. This gave us great confidence we were making the correct decision. HACCP has become much more manageable and less time consuming.

We get daily reports and weekly audits which ensures we are always on top of our HACCP requirements. All units are monitored 24/7 and chefs have more time to concentrate on what they are best at – cooking.

I am delighted that we overcame our original apprehension and FoodCheck has proven its value to us many times over. I couldn’t recommend this system highly enough.”

Gareth Mullins, Executive Chef, The Marker Hotel