Hospital kitchens must be effectively cleaned to minimise any risk of contamination in food products. Food preparation areas are effectively clean when all food residues have been removed. Remaining food residues will increase the risk for growth of microorganisms, which will affect food quality and safety. As in industrial food manufacturing, Hazard Analysis of Critical Control Points (HACCP) guidelines should be introduced. ATP is used routinely by all the major food manufacturers. The benefitsof Hygiena SystemSURE ATP monitoring to catering departments include:

• Clean food contact surfaces are the best guarantee for high quality, safe food products.
• Quantitative, objective cleaning control provides due diligence and improves hygiene standards.
• Rapid hygiene monitoring quickly identifies potential problem areas before they can become a serious hazard.

The palm sized SystemSURE Plus device works by detecting levels of Adenosine Triphosphate (ATP), a biochemical found in all living organisms, organic debris including food residues. If ATP is detected on a cleaned food preparation surface then it means the cleaning was not effective and that the area is a potential hazard to any further food preparation.

Hygiena SystemSURE Plus is very quick, simple and easy to do. A swab is taken of the area to be tested using a swab-sampling device, which is then inserted into the hand held instrument. The result is shown, in 15 seconds, as a number and can be displayed as a simple pass, caution or fail display.

ATP monitoring is a real-time indicator and as such fits alongside HACCP plans. The results can be graphed and trend analysed to provide ongoing information on hygiene standards and potential risk areas.

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