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Source: Rowe Scientific
What is it?
What is it?
The ATP testing device is a handheld device used to check if a surface is truly clean, testing for invisible organic material, including bacteria or food. It is widely used in food processing plants and farms to inspect prep areas, tools, and bins immediately after they are washed.
Why is it significant?
This device is vital for preventing food poisoning outbreaks because it detects invisible microscopic dirt and bacteria that visual inspections miss. It gives food facilities hard proof that their sanitizing routines actually work. By catching hidden germs before production starts, it keeps food safe and saves time by showing you exactly which spots need to be re-cleaned.
How does it work?
An operator rubs a special test swab across a surface and inserts it into the device. The swab contains a chemical that lights up when it touches ATP, a molecule found in all bacteria and food waste. In just 5 seconds, the device measures that burst of light and displays a simple score to prove if the spot passed or failed the test.
Instructions:
Step 1:
Step 1:
Pull the green handle out of the swab body. Hold the swab by the green handle, do not touch the foam tip.
Continue to Step 2 or Step 3 based on surface.
Step 2:
Step 2:
To swab a surface, apply light downward pressure swabbing a 4 inch by 4 inch area. Be sure to rotate the swab and completely cover the area.
Step 3:
Step 3:
To swab hard to reach surfaces that are not flat: rotate the swab around the area for five to ten seconds.
Step 4:
Step 4:
Insert the swab back into the swab housing. Twist the swab down keeping it vertical until the swab reaches the microtube.
Step 5:
Step 5:
Shake the swab side to side until the white capsule dissolves. Within one minute of activating the swab, insert it into the quick swab insertion.
Step 6:
Step 6:
Press the test button on the screen, keeping the unit vertical during the five second countdown.
How do I interpret results?
The Relative Light Units (RLUs) result determines the Pass / Fail. The threshold for food surfaces varies from product to product. 20 RLU is a general threshold for food surfaces, however it's important to check the brand's indicated threshold.
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