Hygiene
Controlling the hygiene of a food business is essential for producing safe food.

ATP measurement is used for cleaning control. It primarily measures the presence of product residues, although mold, for example, will also give a high reading (a high RLU value). ATP measurement can be used both as a control of the individual cleaning, but also to see if there is a trend over time.

Microbiological cleaning control, unlike ATP, is used to control disinfection. Cleaning control can most easily be performed using dip-slides – we call them Hygicult – which are pressed against the desired surface and incubated in a heating cabinet.

When dealing with food, measuring temperatures is essential. For temperature measurement, we have loggers and thermometers with probes for air, surface and penetration, so it’s always possible to find the most optimal solution.