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Affordable and flexible options for a growing business

MonikaGo is a mobile, flexible food safety system that has been designed to help smaller food businesses to meet the requirements of Safer Food Better Business – easily and completely.

Professional food safety monitoring has never been simpler. Monika allows you to choose the right combination of hardware and software and the package that’s right for you and your business including our Smart PA handset and Smart Bluetooth probe for temperature sampling.

  • Easy compliance from day one reduces risk and worry
  • Affordable and flexible options for a growing business
  • Save time and paperwork.
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Getting started

Our system includes a number of features designed to suit the needs of your business. These include:

  • Biocote-treated Smart PA handset with MonikaGo software pre-configured to guide you through Safer Food Better Business
  • Biocote-treated Smart Bluetooth probe for temperature sampling
  • Cloud data storage
  • Management and training section for easy record keeping
  • Allergen look-up feature
  • If you are an existing Monika customer, call to see how MonikaGo may work in your business.

Contact us today to see how MonikaGo can help you simplify food safety, call us on 0800 130 3838.

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Affordable and flexible options for a growing business

Temperature sampling

Our Bluetooth probes will send data captured directly to your Smart PA to save extra time needed to enter it manually. Safe and reliable at both high and low temperatures, a probe can also be used to check cabinets are within the safe range allowing you to rescue food before it is wasted.

Easy reporting

With a Monika Smart PA, you will also be able to generate reports to give you a full audit history, review any incidents that have occurred and can customise the application by including and viewing additional checks, for example anything that has been suggested by your EHO.

Sector expertise

Coffee Shops
Pubs & Bars
Restaurants & Takeaways
Convenience Stores

Great, let’s get started!

Call us on 0800 130 3838

Or fill in the form below and we’ll get back to you shortly

Frequently asked questions

Hardware

  • Is the Monika Smart PA suitable to use in a kitchen?

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

  • How does the Monika Smart PA charge?

    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.

  • Do I need a Monika Bluetooth probe?

    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.

Software

  • How do I get MonikaGo up and running?

    The Monika Smart PA has been preloaded with an app that is based around Safer Food Better Business, so all you need to do is switch on, see if you want to customise any of the extra checks and get going! Ideal for smaller businesses, it will help you protect your food hygiene rating.

  • Is MonikaGo easy to use?

    MonikaGo is built around a series of sections that you access through the Smart PA touchscreen, with simple navigation making it easy to understand and use, even for someone new to food safety and Safer Food Better Business.

  • Can I make any changes to the checklists?

    MonikaGo does allow you to add some extra checks that are specific to your business, to help you achieve Safer Food Better Business compliance.

General

  • What are the benefits of MonikaGo?

    MonikaGo is based around Safer Food Better Business for small operators, to allow valuable time savings and remove messy paperwork, while giving you the peace of mind that you are compliant and inspection-ready and can retain your important food hygiene rating. (C) Crown copyright material from “Safer Food Better Business” Food Standards Agency (January 2018) used under the terms of the Open Government Licence V3.

  • How is the data I input stored?

    MonikaGo comes with cloud storage for all your records. The Smart PA will store data even when you are not in WiFi range, and will upload it next time you are.

  • How do I run reports for an inspection?

    With mobile food safety system MonikaGo, you will be able to access a dashboard through our website which will allow you to easily run any reports you need, and get a clear picture of how things are going.

  • What are the 14 major allergens?

    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.

Allergens

  • What are the 14 major allergens?

    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.