Designed to withstand the rigours of harsh environments such as kitchens and laboratories, our hygienic BioCote treated handheld PA reduces staff time and paperwork by automating tasks and procedures, then recording what was done, when and by whom for a complete audit trail. Incorporate branding and safety guidelines to help your team manage them more easily, and identify training needs.
An introduction to MonikaPrime
MonikaPrime is a complete safety, hygiene and compliance management system that harnesses the benefits of mobile technology for multiple users in larger organisations. Ensuring HACCP and other compliance with no paperwork, it dramatically reduces staff time spent on manual food safety or hygiene checks.
By adding wireless temperature monitoring to your fridges, freezers and cold rooms, your organisation can benefit from cost-savings and reduced wastage.
Our system records temperatures automatically, saving many hours of staff time and allowing product at risk, such as foods or medicines, to be saved. It can also help you identify problem units before they fail.
Offering uninterrupted data management, MonikaPrime software allows easy and efficient monitoring of an entire organisation from any PC, or from our Smart PA.
Quickly analyse how people and equipment are performing to identify training and maintenance issues, reducing wasted time and guaranteeing you are always compliant and inspection-ready, whether a foodservice or clinical operation.
Compliance and efficiency
MonikaPrime offers a number of benefits that put compliance and efficiency at your fingertips:
- Integrate your Corporate Policy manual to ensure compliance with health and safety, corporate or NHS guidelines and any voluntary accreditations as well as food safety.
- Include and easily update allergen information.
- Data gathered provides a comprehensive view of operational performance by site, region and across the entire business or estate.
- Dedicated support team to keep you up and running at all times, with phone, online and email support after comprehensive user training.
- We don’t just install your system and walk away – we’ll be there to look after it, service it and maintain it for you.
- Make safety and assurance part of your quality and service culture.
Leading technology built on 25 years of innovation
Our system has a number of components which can be specified to suit the needs of your operation. These include:
- Pre-configured software, set up to KPIs and requirements.
- Smart handheld PA with Biocote anti-microbial protection and charging unit.
- Smart Bluetooth probes for temperature sampling.
- Area tags and beacons.
- User tags.
- Temperature and diagnostic sensors for equipment.
- A hub to collect the data and send it to either the Cloud or your Intranet.
Why use MonikaPrime?
Connect with Monika today to find out more:
Call us on 0800 130 3838
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Frequently asked questions
Can I expand a MonikaPrime system after installation?
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.
How long does the installation process take?
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.
When is my Monika system calibrated/recalibrated?
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.
How long does Monika equipment last?
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.
Can I check on things when I’m not in the office?
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.
Will I get alerts when I’m not in the office?
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.
How do the alerts work?
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.
Can my Monika system be set up so that people in different departments only view their own data, not the whole company?
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.
How flexible is the MonikaPrime software?
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.
What support is offered?
All MonikaPrime systems come with a Software & System Support Package, with extended warranty and remote support, and an annual service and calibration if required. Our team of expert field engineers provide a fast service should a problem arise to keep you up and running.
Does the MonikaPrime system require Wi-Fi?
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.
There are already thermometers on our fridges/freezers – do I need MonikaPrime Equipment Management?
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.
How does MonikaPrime ensure we are ready for an audit?
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.
Does a Monika system meet standards requirements?
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.
How much does it cost?
The Monika system is completely modular and scalable, so we only ask you to pay for the equipment you need. Essentially, how much it costs depends on how large or small your business is. Email or call us, tell us more about your food safety and compliance requirements and we can make a cost assessment for you.
What is the return on investment?
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.
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.