Monitoring Matters Podcast: Automated Food Safety for Butchers

In the latest episode of our podcast Monitoring Matters, we delve into how butchers can revolutionize their food safety protocols by transitioning from traditional paper-based systems to digital solutions. The focus is on Kelsius’ FoodCheck 2.0, a system designed to streamline operations, ensure compliance, and safeguard products.

The Shift from Paper to Digital

Traditional HACCP (Hazard Analysis and Critical Control Points) systems often rely on manual record-keeping, which can be time-consuming and prone to errors. FoodCheck 2.0 offers a digital alternative, providing butchers with a user-friendly platform to monitor and record critical food safety data in real-time.

Key Benefits of FoodCheck 2.0 for Butchers

  • Wireless Temperature Monitoring: Ensure that all storage units maintain optimal temperatures, reducing the risk of spoilage.
  • Automated Alerts: Receive instant notifications if temperatures deviate from set parameters, allowing for swift corrective actions.
  • Enhanced Traceability: Track products by batch code, supplier invoice, or specific tasks, facilitating efficient recalls and audits.
  • Time and Cost Savings: Automating routine checks frees up staff time, allowing them to focus on core tasks, and reduces the costs associated with manual record-keeping.

Real-World Impact

Implementing FoodCheck 2.0 has led to significant improvements for many butcher shops:

  • Reduced Stock Loss: Automated alerts help prevent losses due to equipment failures.
  • Improved Compliance: Digital records simplify the auditing process and ensure adherence to food safety regulations.
  • Operational Efficiency: Streamlined processes lead to better resource allocation and improved customer satisfaction.

 

🎧 Listen to the episode here: 

👉 Learn more about the solution at www.kelsius.com/butcher

Kelsius temperature monitoring is a cut above the rest for management and staff at Rio Steakhouse

Rio Steakhouse is a premium steakhouse group with eight locations across the UK, offering an authentic Brazilian dining experience. Guests enjoy a unique rodizio-style service, with premium meats served by expert chefs. Across its venues, Rio delivers an immersive culinary journey, blending exceptional hospitality with the rich flavours of Brazil.

 

 

The Challenge 

Rio faced challenges in managing food safety and HACCP records across its eight locations. Ensuring compliance and maintaining up-to-date records was a complex task for head chefs, particularly ahead of EHO inspections.

Additionally, as the business expanded, rising costs highlighted the need to reduce food waste and improve control over kitchen operations.

 

Introducing FoodCheck2.0 from Kelsius

Recognising these challenges, the new Operations Director Rodrigo saw an opportunity to introduce the Kelsius digital HACCP system across the Rio estate. The benefits were significant:

  • 2 hours saved per day per property, on average saved by all food staff.
  • £1,000 per year per property estimated saved on wasted food.
  • 4 hours per week saved by management using automated reports.
  • Paper, ink and folders usage reduced to zero.
  • Food safety training time reduced by half.
  • 90% estimated reduction in mistakes due to human error.

 

A streamlined audit process

Commenting on using FoodCheck2.0 in Rio Steakhouse, Managing Director Rodrigo Grassi Duarte said, “I wouldn’t want to work anywhere that didn’t have the Kelsius system implemented. A big part is being able to streamline the audit process. We have been able to provide EHOs with full visibility of our records which gives them huge confidence in our processes.”

 

Barbara Alves, Executive Chef, Rio Steakhouse

“I wouldn’t want to work anywhere that didn’t have the Kelsius system implemented. A big part is being able to streamline the audit process. We have been able to provide EHOs with full visibility of our records which gives them huge confidence in our processes.

 

“Automated appliance monitoring is also so important to us. It saves our team roughly two hours a day, whilst also saving us £1,000 in stock alone in the last year from notifying our team of faulty appliances”

 

 

Kingsbridge Private Hospital Protects Food Safety & Improves Efficiencies with Kelsius

Kingsbridge Private Hospital is a leading healthcare provider with multiple sites across Northern Ireland. The hospital group includes kitchens, cafés, staff areas, and snack bars—all serving patients and staff daily. 

With patient health a top priority, the team needed a reliable and efficient food safety system. They wanted a solution that would ensure compliance, improve visibility, and support their sustainability goals. 

 

 

The Challenge 

Managing food safety in a hospital is complex. The team needed to: 

  • Ensure HACCP compliance across all sites 
  • Respond to issues in real time 
  • Simplify reporting for inspections 
  • Reduce paper usage and food waste 

 

The Solution 

After reviewing their options, Kingsbridge chose Kelsius FoodCheck 2.0.

The system was installed across all catering areas. It automates temperature checks, task logging, and record keeping. It gives managers real-time insights and full control from one dashboard. 

 

The Results 

Since going digital with Kelsius, the team has seen big improvements:

  • Real-time alerts mean issues are fixed fast, reducing risk to patients
  • Digital records make audits easy and save time
  • Central task management improves consistency across all sites
  • Paper and food waste have both dropped, helping sustainability targets
  • Staff efficiency is up, with faster training and simpler processes

 

The Outcome 

By automating HACCP compliance, streamlining task management, and enhancing sustainability, the hospital group has improved both patient safety and operational efficiency. 

 

Jim Farren, Group Catering Manager, Kingsbridge Private Hospital

“Kelsius has truly transformed how we manage food safety across all our sites. The real-time alerts, automated reporting, and centralised visibility allow us to act quickly and maintain the highest standards. It’s an invaluable tool that ensures our patients’ health is always our number one priority.”

 

 

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.”

 

 

Royal Preston Hospital Emergency Department delivers significant improvements in compliance using CoolCheck from Kelsius

Like all healthcare providers, Lancashire Teaching Hospitals must store medicines under conditions that assure their quality until they are used or administered. Monitoring the temperature in ambient storage areas, fridges and freezers is essential to give assurance that medicines are being stored at the correct temperatures and is in place to ensure regulatory guidance.

Throughout the trust on ward areas the temperature of the room or fridge is monitored on each working day using a calibrated maximum-minimum thermometer. This is reliant on a member of staff completing a manual reading and recording the storage temperature and the maximum/minimum temperatures. Staff are also responsible for resetting the thermometers daily and reporting if any temperatures are outside the accepted ranges so actions can be taken to address this.

On the emergency department Royal Preston Hospital (ED RPH), there are a total of 11 temperatures required to be recorded daily over six areas – six ambient temperatures and five medicine fridge temperatures. Compliance is monitored via the monthly medicine safety audits completed by the pharmacy medicines governance team.

RPH commenced a three-month trial of CoolCheck with Kelsius for temperature monitoring to meet its compliance requirements.

Benefits of the implementation

  • Quality control – protecting the integrity of the products.
  • Cost and reduced product wastage. When temperature deviations occur outside of safe limits (2-8⁰C), compromised medication stock may need a shorter shelf-life applied or be completely scrapped for sensitive medication.
  • Reliability – real-time, web-based temperature monitoring.
  • Accuracy – reducing errors and inaccuracies. Manually observing and recording temperatures is prone to error. The digital nature of the system means that there is no record falsification or retro altering resulting in a transparent and tamper-proof solution.
  • Traceability – live data history available online.
  • Accountability – assurances that appropriate actions have been taken and documented as they are recorded in the system.
  • Productivity – the removal of time-consuming paper trails with staff time being freed up to complete other duties.

Result

The system was trialled over a 15-week period. Within that timeframe the area can demonstrate 100% compliance with temperature monitoring of medicines within the department. The medicines safety audits completed within the department have also seen a significant increase in compliance as a result, with three consecutive months of improvement. The advantages of the system being implemented can be demonstrated through potential cost savings and increased compliance and assurances regarding medicines.