Frequently Asked Questions

Of course! MonikaPrime comprises three components, so you can start with team management, then add equipment management to monitor temperatures later and enterprise management if it’s needed. There is no limit to how many sites you can monitor.

The MonikaPrime system is very simple to install, so it’s a flexible process – our engineers can work around your day-to-day operations to ensure you are not disrupted. As the system is tailored to each customer, installation time varies depending on the size and nature of the project. Email or call us to tell us more about your food or clinical monitoring needs and we can provide a more detailed assessment of what you can expect.

Our expert, friendly engineers calibrate the Monika system on installation and issue a certificate of calibration, so you have a record of the equipment’s UKAS traceable certification. We can also provide annual on-site recalibration as part of your Software & System Support Package.

Monika equipment can perform perfectly for decades, if it is looked after properly. All Monika equipment comes with a full warranty, and we offer comprehensive breakdown cover as part of our Software & System Support Package to give you total peace of mind.

Yes, the Smart PA is both robust and hygienic, with Biocote anti-microbial protection making it perfect for kitchen use.

The SmartPA charges wirelessly to keep clutter to a minimum. Simply place in its cradle when not in use to enjoy many hours of battery life. The Monika Smart Bluetooth probe also charges wirelessly to provide a hygienic and complete food safety system for smaller businesses.

If you want to save additional time entering temperature readings from food, a Bluetooth probe will connect to your Smart PA and automatically upload temperature readings which you can store, ensuring you stay compliant with food safety and hygiene needs.

Yes, you can. Any PC with MonikaPrime installed and access to your local or cloud server allows you to view detailed, real-time performance and compliance data – you get 24/7 peace of mind.

Yes, text message or email alerts can be sent to any relevant members of staff. With MonikaPrime, alerts will be sent automatically in the event of an emergency, and follow a pre-set escalation pattern until the problem is addressed.

A MonikaPrime system takes your specific needs into account. Once you have conducted a risk analysis and defined your safe ranges for temperature, humidity, time between hygiene checks and so on, key personnel receive texts/emails if something falls outside the safe range. MonikaPrime hardware also uses visible and audible alerts to warn nearby staff that something is wrong. Warning messages develop into an escalated alarm system if the problem is not addressed.

Yes, a MonikaPrime system can be configured to provide varying access levels. For example, in a clinical setting, the system can be configured so that the Pharmacy Director only sees the pharmacy operations, the Lab Director only sees the lab operations and the Director of Operations or maintenance crew can view the whole system and react to any alerts across the board.

MonikaPrime gives you lots of flexibility to incorporate your corporate guidelines, health and safety policies etc. to ensure you can manage compliance all in one place. With excellent reporting, you can also benefit from extensive visibility without the paperwork.

No! Although many of our systems run on robust self-healing Zigbee wireless networks, we can also implement other cellular technologies where WiFi is problematic.

MonikaPrime sensors simulate food temperatures, so our readings are more accurate than traditional thermometers. Most fridges and freezers display a temperature, but these readings are often misleading as they monitor the air temperature in the unit. Air doesn’t behave like food, so isn’t an accurate safety assessment – particularly if the unit is incorrectly loaded.

Managers and auditors can use the bespoke Key Performance Indicators on MonikaPrime to quickly identify and assist any areas falling below the required compliance levels. Multisite businesses can also centrally manage safety policies and store key records online, so that everyone is on the same page when an auditor visits.  MonikaPrime software creates detailed, accurate, real-time reports for you, and it is easy to search through archived reports if an auditor wants information about specific dates, times or places.

Monika has helped many clients to streamline their HACCP and quality management systems, implement best practice and achieve accreditation and compliance in food and clinical safety. The Monika system offers compliance with International Standards such as ISO/IEC 17025, 15189, 12830, 7218 and 22000.

General ROI data indicates that payback through labour savings, data consistency, regulatory compliance, energy savings and loss prevention is soon justified. The impact on staff motivation and the creation of a culture of quality and safety also bring immeasurable returns. Hopefully your company will never face a legal crisis, but your Monika system should provide a strong due diligence defence in that scenario, saving you from heavy fines and reputational damage. Bespoke, more detailed Return on Investment analysis is available on request.

The FSA states that “you must provide information about allergens to your customers if they are used as ingredients in the food and drink that you provide.” (FSA; Safer Food Better Business January 2018.)

Below is a list of the 14 major allergens which need to be mentioned (either on a label or through provided information such as menus) when they are used as ingredients in a food, and some examples of where they can be found.

Celery

This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

Cereals containing gluten namely Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats:

often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried foods which are dusted with flour.

Crustaceans

Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.

Eggs

Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries. Watch out for foods brushed or glazed with egg such as pies.

Fish

You will find fish in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

Lupin

Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.

Milk

A common ingredient in butter, cheese, cream, milk powders, ice cream and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.

Molluscs

These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews.

Mustard

Liquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

Nuts

Not to be mistaken with peanuts (which are actually a legume and grow underground), this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

Peanuts

A legume which grows underground, peanut is also know as a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

Sesame seeds:

These seeds can often be found in bread (sprinkled on hamburger buns for example), breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.

Soya

Often found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in bread, desserts, ice cream, meat products, sauces and vegetarian products.

Sulphur dioxide (also known as sulphites):

This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.