{"id":14050,"count":1,"description":"<strong>Hygiene<\/strong>\nControlling the hygiene of a food business is essential for producing safe food.\n\nATP 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.  \n\nMicrobiological 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. \n\nWhen 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. ","link":"https:\/\/www.fooddiagnostics.dk\/en\/vare-kategori\/hygiene\/","name":"Hygiene","slug":"hygiene","taxonomy":"product_cat","parent":0,"meta":[],"menu_order":623,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hygiene Arkiv - Food Diagnostics<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fooddiagnostics.dk\/en\/vare-kategori\/hygiene\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hygiene Arkiv - Food Diagnostics\" \/>\n<meta property=\"og:description\" content=\"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 &#8211; we call them Hygicult &#8211; 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&#8217;s always possible to find the most optimal solution.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fooddiagnostics.dk\/en\/vare-kategori\/hygiene\/\" \/>\n<meta property=\"og:site_name\" content=\"Food Diagnostics\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fooddiagnostics.dk\/wp-content\/uploads\/cropped-FD_Logo_Hexagon-1.png\" \/>\n\t<meta property=\"og:image:width\" content=\"512\" \/>\n\t<meta property=\"og:image:height\" content=\"512\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"CollectionPage\",\"@id\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/vare-kategori\\\/hygiene\\\/\",\"url\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/vare-kategori\\\/hygiene\\\/\",\"name\":\"Hygiene Arkiv - Food Diagnostics\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/#website\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/vare-kategori\\\/hygiene\\\/#breadcrumb\"},\"inLanguage\":\"en-US\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/vare-kategori\\\/hygiene\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Hjem\",\"item\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/food-diagnostics\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Hygiene\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/\",\"name\":\"Food Diagnostics\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/#organization\",\"name\":\"Food Diagnostics\",\"url\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/wp-content\\\/uploads\\\/cropped-FD_Logo_Hexagon-1.png\",\"contentUrl\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/wp-content\\\/uploads\\\/cropped-FD_Logo_Hexagon-1.png\",\"width\":512,\"height\":512,\"caption\":\"Food Diagnostics\"},\"image\":{\"@id\":\"https:\\\/\\\/www.fooddiagnostics.dk\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Hygiene Arkiv - Food Diagnostics","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fooddiagnostics.dk\/en\/vare-kategori\/hygiene\/","og_locale":"en_US","og_type":"article","og_title":"Hygiene Arkiv - Food Diagnostics","og_description":"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 &#8211; we call them Hygicult &#8211; 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&#8217;s always possible to find the most optimal solution.","og_url":"https:\/\/www.fooddiagnostics.dk\/en\/vare-kategori\/hygiene\/","og_site_name":"Food Diagnostics","og_image":[{"width":512,"height":512,"url":"https:\/\/www.fooddiagnostics.dk\/wp-content\/uploads\/cropped-FD_Logo_Hexagon-1.png","type":"image\/png"}],"twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"CollectionPage","@id":"https:\/\/www.fooddiagnostics.dk\/en\/vare-kategori\/hygiene\/","url":"https:\/\/www.fooddiagnostics.dk\/en\/vare-kategori\/hygiene\/","name":"Hygiene Arkiv - Food Diagnostics","isPartOf":{"@id":"https:\/\/www.fooddiagnostics.dk\/en\/#website"},"breadcrumb":{"@id":"https:\/\/www.fooddiagnostics.dk\/en\/vare-kategori\/hygiene\/#breadcrumb"},"inLanguage":"en-US"},{"@type":"BreadcrumbList","@id":"https:\/\/www.fooddiagnostics.dk\/en\/vare-kategori\/hygiene\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Hjem","item":"https:\/\/www.fooddiagnostics.dk\/en\/food-diagnostics\/"},{"@type":"ListItem","position":2,"name":"Hygiene"}]},{"@type":"WebSite","@id":"https:\/\/www.fooddiagnostics.dk\/en\/#website","url":"https:\/\/www.fooddiagnostics.dk\/en\/","name":"Food Diagnostics","description":"","publisher":{"@id":"https:\/\/www.fooddiagnostics.dk\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.fooddiagnostics.dk\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.fooddiagnostics.dk\/en\/#organization","name":"Food Diagnostics","url":"https:\/\/www.fooddiagnostics.dk\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.fooddiagnostics.dk\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.fooddiagnostics.dk\/wp-content\/uploads\/cropped-FD_Logo_Hexagon-1.png","contentUrl":"https:\/\/www.fooddiagnostics.dk\/wp-content\/uploads\/cropped-FD_Logo_Hexagon-1.png","width":512,"height":512,"caption":"Food Diagnostics"},"image":{"@id":"https:\/\/www.fooddiagnostics.dk\/en\/#\/schema\/logo\/image\/"}}]}},"_links":{"self":[{"href":"https:\/\/www.fooddiagnostics.dk\/en\/wp-json\/wp\/v2\/product_cat\/14050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fooddiagnostics.dk\/en\/wp-json\/wp\/v2\/product_cat"}],"about":[{"href":"https:\/\/www.fooddiagnostics.dk\/en\/wp-json\/wp\/v2\/taxonomies\/product_cat"}],"wp:post_type":[{"href":"https:\/\/www.fooddiagnostics.dk\/en\/wp-json\/wp\/v2\/product?product_cat=14050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}