Our ATP luminometer is designed with state-of-the-art electronics and improved functionality. This palm-sized system is easy to use, extremely sensitive and affordable. Used by large and small food processors, hospitals, restaurants, supermarkets, and other industries where rapid detection of contamination is critical, the SystemSURE Plus allows companies to quickly determine the cleaning efficiency and hygienic status of surfaces and water, ensure product quality, and reduce costs.

Our system is a quick an easy way to accurately monitor the cleanliness of surfaces to help ensure product quaslity. Cleaning and sanitation inspections must be conducted and corrective action taken when necessary.

Rapid Hygiene Testing

ATP residue testing has been used in the food industry for decades providing real time hygiene results for validation of cleaning processes. Its quick 15 second results and simple use allows the testing to be performed on the factory floor at the time of cleaning, so any fail results are detected immediately allowing corrective action to be performed. In contrast, microbial methods take 2-3 days , meaning that 2-3 days of production can occur before a contamination problem is identified.

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  • Real Time Results – 15 seconds vs days with micro
  • Optimizes and verifies that cleaning procedures are working
  • Ensures product quality and extends product shelf life
  • Optimizes chemical/sanitizer usage
  • Assists in developing and improving certain HACCP procedures
  • Protects brand and reputation
  • Most cost-effective ATP hygiene monitoring system available
  • Results are downloadable
  • Trend Analysis software is provided to easily convert results into reports

Key Features

  • Simple to use – three step test
  • Lightweight, handheld and durable
  • 250 programmable test points per test plan
  • 20 programmable test plans
  • Alphanumeric ID of locations
  • Stores 2000 results
  • Programmable user IDs
  • Self-calibration at startup
  • Detects down to 1 femtomole (1 x 10-16 moles) of ATP

Cleaning and Sanitation Program

Sanitation of all food contact surfaces by heat, chemicals or a combination of the two or some other approved process must be undertaken. A business must keep a schedule which identifies all fixtures, fittings, equipment and areas of the production facility which require cleaning and sanitation (e.g. utensils, chopping boards, benches, sinks, light fittings, ventilation ducts, refrigerators, bain-marie units, cooking equipment, mincers, puree machines, dishwashers, buckets, floors, walls, ceilings, processing area, storeroom, amenities, wash rooms). The schedule must specify the frequency of cleaning and sanitation required to be undertaken, strength of chemicals to be used, contact times, temperature for use, and assurance of the food grade status of chemicals used.