Kelsius achieves INAB accreditation for laboratory calibration

ISO/IEC 17025 accreditation demonstrates Kelsius’ technical competence and commitment to accurate, reliable calibration services

Donegal, Ireland, 07 September 2026 – Kelsius is proud to announce that it has achieved accreditation for Temperature Calibration within the scope of -35°C to +50°C from the Irish National Accreditation Board (INAB) to ISO/IEC 17025, the internationally recognised standard for the competence of testing and calibration laboratories.

The accreditation follows an independent assessment of Kelsius’ calibration services in relation to technical competence, calibration procedures, quality management system, equipment, measurement traceability and ability to deliver reliable calibration results within its accredited scope.

This significant achievement provides Kelsius customers with additional confidence that applicable calibration work is carried out by technically competent personnel using controlled procedures and appropriately maintained equipment.

“Achieving INAB accreditation is an important milestone for Kelsius and reflects the expertise, commitment and attention to detail of our team,” said Sabrina Finnegan, Operations Manager at Kelsius.

ISO/IEC 17025 is the international standard used to assess the competence, impartiality and consistent operation of testing and calibration laboratories. INAB is Ireland’s national body responsible for accrediting laboratories and other conformity assessment bodies.

The accreditation further strengthens the quality and technical capabilities supporting Kelsius’ range of temperature monitoring and digital compliance solutions across the food, life sciences and healthcare sectors.

It forms part of the company’s continued investment in quality, technical expertise and reliable customer support.

To learn more about Kelsius products and calibration services, contact the Kelsius team.

Continue reading

Davy Byrnes simplifies food safety compliance, saves staff time and makes safety checks easier

Davy Byrnes is one of Dublin’s most recognised pubs, known for its literary heritage, distinctive character and reputation for quality food and hospitality. With a busy kitchen, multiple staff members and several cold-storage units, its food safety procedures must be efficient, reliable and easy to follow.

 

 

Before introducing Kelsius FoodCheck 2.0, the team relied on paper records to document food temperatures and daily HACCP checks. This required considerable staff time, created additional administration and made it more difficult for management to review completed checks.

With the implementation of FoodCheck 2.0, sensors now automatically monitor temperatures across multiple refrigeration and freezer units. Kitchen staff use connected digital probes to record cooked-food temperatures quickly during normal service.

The system has reduced paperwork and repetitive manual checks, while giving staff more time to focus on core kitchen duties. Straightforward digital processes are easy to learn and use across different shifts and experience levels.

Temperature records, completed checks and reports are stored digitally in one place. This gives Davy Byrnes management clearer oversight of food safety activity and allows reliable records to be accessed quickly for audits, internal reviews and Environmental Health Officer (EHO) inspections.

By improving consistency, accountability and access to information, FoodCheck 2.0 gives Davy Byrnes greater confidence that essential food safety checks are completed and that reliable evidence is available when required.

 

 

To start improving your compliance and efficiencies, contact Kelsius today.

“Excellent, reliable, effective.” The Marine Institute recommends Kelsius for labs.

The Marine Institute operates laboratories that require environmental and temperature-controlled equipment to ensure the integrity of samples, reagents, reference materials, and analytical processes. The Kelsius system provides the Marine Institute with real-time monitoring and automated alerts, enabling rapid response to temperature excursions and reducing the risk of sample loss or compromised analytical results.

The team at the Marine Institute found the web-based Kelsius platform user-friendly, allowing authorised personnel to access monitoring data and historical records easily, supporting both operational oversight and audit requirements.

“Since implementing the Kelsius system in 2017, we have found it to be an excellent, reliable and effective system for continuous temperature monitoring across our laboratory facilities”, said Yvonne Bogan, Quality Manager at the Marine Institute.

She continued: “We found the Kelsius team to be professional, responsive, and supportive throughout installation, validation, training, and ongoing system maintenance. Any technical queries or service requests have been addressed promptly and effectively.

“From a quality management perspective, the Kelsius system just runs reliably in the background providing confidence that critical temperature-controlled equipment remains under constant surveillance.”

Enhanced Compliance

For quality management, Kelsius helps The Marine Institute to meet accreditation requirements by providing:

  • secure data logging
  • traceable records
  • comprehensive reporting capabilities
  • enhanced compliance with quality standards
  • the ability to streamline evidence-gathering during audits

Contact Kelsius to learn more about automated temperature monitoring to protect samples and products in laboratories.  

Hours saved daily, instant traceability – just some of the benefits The Beaumont Mayfair enjoys using Kelsius

Operating at five-star standards leaves no room for compromise, especially when it comes to food safety. At The Beaumont Mayfair, a luxury London hotel with multiple kitchens, dining areas, and service environments, maintaining compliance across departments was becoming increasingly complex.

The Challenge

Before introducing Kelsius FoodCheck 2.0, the team relied heavily on paper-based processes. This created unnecessary administration, limited real-time visibility, and introduced risk around record accuracy, particularly during busy service periods. In an environment where rapid access to accurate data is critical, this approach left gaps in traceability and audit readiness.

 

 

Following implementation of the Kelsius system, the impact was immediate.

Digital workflows replaced manual checks, allowing kitchen teams to complete tasks quickly and consistently using probes and tablets. Management gained instant oversight across more than 20 refrigeration units, with automated monitoring and alerts helping prevent stock loss and reduce risk. Reporting, once time-consuming, is now accessible in seconds, supporting daily operations and audit preparation.

Hours saved daily, instant traceability

The hotel estimates a time saving of two to three hours per day, driven by faster checks, automated monitoring, and streamlined reporting. Beyond efficiency, the shift to tamper-proof digital records has strengthened due diligence and eliminated the risk of falsified entries.

Crucially, the system provides instant traceability across all operations, from goods-in to cooking compliance, while remaining flexible enough to match the hotel’s HACCP requirements.

Today, Kelsius is embedded across the Beaumont’s kitchens, pastry, private dining, and bar operations. The result is a more controlled, consistent, and confident approach to food safety, one that meets the expectations of a five-star environment while freeing up valuable time for staff to focus on service.

 

 

To book your free Kelsius demo, contact the Kelsius sales team.

 

Ardingly College uses FoodCheck 2.0 from Kelsius: “…alerts help protect us from costly stock losses…it gives us real peace of mind…”

Ardingly College is a leading independent school in West Sussex, providing education and pastoral care for a large pupil community. The College operates a high-volume catering operation delivering daily meals for pupils alongside front-of-house hospitality for events, summer programmes, and visitors. Food safety, due diligence, and consistency are central to the catering team’s responsibilities.

The Challenge

Food safety management at Ardingly College previously relied on paper-based HACCP systems. This created a significant administrative burden, with multiple folders and binders requiring constant updating.

Paperwork frequently became damaged or incomplete in kitchen environments, and missing sheets caused frustration during inspections. Paper processes also created risk around record integrity during busy service periods, with limited assurance that checks were completed correctly and at the right time.

In addition, refrigeration failures during weekends or holiday closures had previously resulted in significant stock losses before issues were identified. The College required a more reliable, audit-ready system that reduced risk, saved time, and strengthened due diligence.

The Solution

Ardingly College looked to Kelsius’ FoodCheck 2.0 solution to reduce the administrative workload and paperwork, improve compliance and inspective preparation, and reduce time spent on food safety procedures and manual checks.

Results

Results achieved using FoodCheck 2.0 included:

  • Around two hours saved per day.
  • Paper records eliminated.
  • Reduced reliance on manual checks with 24/7 automated fridge and freezer monitoring.
  • Stock loss prevented thanks to early alerts.
  • Weekly compliance reporting consolidated into a single digital summary.
  • Improved EHO confidence.

Kelsius has become a core part of daily operations at Ardingly College, delivering stronger audit readiness, improved accountability, reduced waste risk, and greater confidence that food safety standards are being upheld consistently across the catering operation.

 

 

Kelsius Digital HACCP and wireless temperature monitoring exceeds expectations for Hastings Hotels

The Culloden Estate And Spa Exterior

On average, each property saves three hours per day for all food staff

 

Hastings Hotels is a luxury hotel group operating six hotels and a stand-alone Gastro Pub, Cultra Inn, situated on the Culloden Estate in Northern Ireland, serving a wide range of prepared and fresh food to its customers. These seven properties offer guests an impressive choice of venues, catering across leisure, events, sporting pursuits and gourmet dining.

 

 

Challenges Faced by Management and Chefs

Hastings Hotels faced the challenge of managing food safety and HACCP records across multiple locations. Larger properties like the Grand Central and Europa Hotels have different areas for multiple kitchens, bars, delis and large catering spaces, all requiring up to date records to be kept.

Management had little oversight of all food safety records, with a paper process that was prone to errors, and too much time was spent on recording data rather than providing the best guest experience.

Chefs spent too much time reviewing paper records and manually recoding temperatures across different kitchens and floors. Stock was being lost due to no notifications of faulty appliances, and there was little traceability for food.

 

Introducing the Kelsius System

The Kelsius FoodCheck 2.0 system was introduced into operations at Hastings Hotels. With the system now in use in their properties, management has more confidence and peace of mind as audits and inspections are easier. Reporting is streamlined and it’s much easier to train any agency staff who are required ad hoc.

Digital traceability means better transparency and accountability, with no risk of falsification or mistakes due to human error. Automated alerts have hugely reduced the risk of food waste due to temperature excursions, improving the shelf life of products.

 

Benefits

  • Three hours saved per day on average per property by all food staff
  • Estimated £2000 per year per property saved on wasted food
  • Four hours per week saved by management using automated report
  • Paper, ink and folders used reduce to zero
  • Food safety training time reduced by half
  • 90% estimated reduction in mistakes caused by human error

 

 

Raymond Duncan Compliance, Operations & Procurement Manager, Hastings Group:

“Using the Kelsius system, I have peace of mind knowing all food safety processes are being adhered to. The automated system minimises human error and it’s so much easier for management to remotely identify trends or gaps in any hotel and act in real time. Our EHO loves the system as it gives them full visibility of our processes, in turn they are more confident in us to maintain outstanding food safety for our guests. We’re delighted with the system.”