News
ISO 11140-1 Chemical Indicator Classes Explained
Chemical indicators used in medical device sterilisation are classified under ISO 11140-1 into six classes — Class 1 through Class 6 — each with a different function, placement, and level of process assurance. Selecting the correct class for each application is a regulatory and best practice requirement for sterile services departments, CSSD units, theatre sterilisation teams, and any facility that processes reusable medical devices. This guide explains what each class does, when to use it, and how they relate to common sterilisation systems including steam, hydrogen peroxide, ethylene oxide, and low temperature steam-formaldehyde.
- Temperature Indicators Staff
- Tags: CSSD ISO 11140-1 Medical Sterilisation Sterile Services
A Guide to Temperature Monitoring in Food Manufacturing
Temperature monitoring is a legal requirement at every Critical Control Point in a HACCP food safety plan. For food manufacturers using thermal processing — including retort sterilisation, canning, Pasteurisation, and UHT treatment — the most reliable and cost-effective way to validate that product has reached and held the required temperature is through disposable temperature indicator labels and process record cards. This guide explains what HACCP requires, how thermal process indicators work, and how to select the right one for your process.
- Temperature Indicators Staff
- Tags: Food Processing HACCP Process Validation
Case Study: Using ColdMark to Protect Paint Quality During Cold Chain Transit
Water-based and emulsion paints are highly sensitive to freezing and near-freezing temperatures. A single cold excursion during transit can cause irreversible separation or solidification — rendering an entire consignment unusable. ColdMark descending temperature indicators provide permanent, visible evidence of cold excursions, available in five temperature variants to match your product specification precisely.
- Temperature Indicators Staff
Validate Laundry Temperatures in High-Risk Food Production with LaundryStrip Labels
High-risk food production environments — cook-chill facilities, ready-to-eat processing lines, dairy plants, and fresh produce operations — operate under strict microbial control requirements that extend to every surface entering the production environment, including the clothing and protective garments worn by operatives. Workwear that is inadequately laundered carries a genuine microbiological risk: Listeria monocytogenes, Salmonella spp., and other pathogens can survive on fabric surfaces and
- Temperature Indicators Staff
- Tags: BRC food production workwear FSSC 22000 high-risk food HTM 01-04 laundry temperature LaundryStrip Listeria thermal disinfection wash temperature
