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F. WEBER, Weber Scientific, Inc., 2732 Kuser Rd., Hamilton, NJ 08691 Use SpotCheckTM swabs to measure, in 60 seconds or less, whether surfaces are thoroughly clean. A surface may visually appear clean but could still contain traces of food residue, providing a major nutrient source for harmful microorganisms to grow. SpotCheck detects invisible amounts of sugar residue, a constituent of practically all foods and beverages. With SpotCheck you find out nearly instantly if any food residue is left on a surface, allowing corrective action to be taken on the spot. On the other hand you can also save money by avoiding unnecessary cleaning and sanitizing costs. SpotCheck detects glucose, which is a component of 85% of all foods and beverages, while SpotCheckPlus detects glucose and lactose, for use by the dairy industry. Using patented technology, ATP is enhanced by AK and the results are expressed by a color reaction. SpotCheck is a convenient all-in-one swab device. Unlike ATP bioluminescence hygiene-monitoring systems it requires no expensive instruments. Simply swab, snap, squeeze and read a definitive color change - “if it turns green it isn’t clean.” By testing with SpotCheck regularly you can minimize the risk of foodborne hazards as well as maintain the high quality and long shelf-life of your products. And since SpotCheck measures simple sugars you can detect all major food groups. This is an advantage over swabs that only detect protein residue, which typically are limited to high protein foods such as meat. SpotCheck can be incorporated into a food plant’s HACCP plan, using the following guidelines: a) Analyze hazard - Bacteria growth on food residues, b) Determine CCP’s (critical control points) - Removing residue, c) Set criteria - Establish cleaning requirements, d) Monitor - Test with SpotCheck, e) Set correction action - Additional cleaning, f) Verify - Test with SpotCheck, g) Documentation - Record results.
Session 69, NEW PRODUCTS & TECHNOLOGIES: Innovations in food safety
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