Hygiene Monitoring

Trichem’s Hygiene Monitoring Service, HMS, has been introduced at the request of many of our customers, to “prove” that they were in fact cleaning properly, and that the staff responsible for hygiene duties were doing their jobs efficiently, ensuring Due-Diligence has been observed and to reassess any training that may be required.
Trichem’s original customer base was in the red meat industry, supplying abattoirs, meat processers, etc.; this is where our expertise in detergents, disinfectants, sanitisers, etc., was developed, together with cleaning programs that were implemented into their HACCP (Hazard Analysis Control Point) procedures.
The introduction of The Food Hygiene (Scotland) Regulations 2006, states essentially that all proprietors should ensure that an appropriate level of public health protection is in place. They must do this by identifying food safety hazards and risks relevant to their business, and by putting in place control measures to prevent problems. How the legislation affects an organisation really depends on its size and the type of business.

This legislation applies right across the food chain, from primary production and sale or supply to the final consumer (from 'farm to fork'). Indeed it has to, if it is to achieve its main aim of preventing illness resulting from food and waterborne diseases.
Trichem’s HMS is an add on service to our existing customer training and supply agreement, where we monitor once a month a range of CCP (Critical Control Points) using an ATP test meter. ATP testing is used for measuring the growing microorganisms by using adenosine triphosphate or ATP for their detection.
ATP is an energy molecule found in living cells, which gives a direct measure of their health and biological concentration. ATP can be quantified by using a luminometer for measuring the light produced through its reaction with the enzyme luciferase, thus indicating the cleanliness of a surface.
ATP tests are useful for:
• Measure equipment or product sanitation.
• Manage fermentation processes.
• Determine drinking water cleanliness.
• Assess soil activity.
For example in a commercial kitchen the CCP’s would include hand wash basin taps, microwave oven handles, mixers, can opener blades, chopping boards, etc.
We would swab over the tested area using a pen like device, which is then inserted into a handheld reader called a Relative Light Unit or RLU, results are then displayed within seconds and indicate if the sample is clean or dirty.
The same principals of testing the cleanliness of food contact surfaces are applied into the health care sector, quantifying infection control procedures on high touch surfaces such as call buttons, tables, door handles, etc.

DROP US A LINE FROM THE CONTACT US SECTION, AND WE WILL BE MORE THAN HAPPY TO COME OUT AND DEMONSTRATE THIS...EVEN IF IT'S FOR YOUR OWN PEACE OF MIND