This is the NPCS, or non-product contact surface. Anything inside a certain risk profile (lid applicator, oxygen purging wand, etc) for food contact *must* show zero ATP in final rinse water **prior to the application of sanitizer**, and cannot rise above a certain threshold during production or the line stops. This isn’t even the surface the product actually touches. That must show zero ATP present in a 1”x1” area with a swab, in the final rinse water, and a sample of each then goes to my pan for plating and must show zero growth after 72 hours on agar.
So when the question of “but I can buy it on the store shelves” comes up, please bear in mind those of us in commercial food have a far more sanitary working environment than you could ever reasonably achieve at home. Lower biological load means easier processing.
by BaconIsBest
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0 is hard… I’m impressed! I worked at a place that was ATP 0 for line release and we spent a lot of time recleaning.
Damn. I run food safety programs for egg processing plants and feel like we keep things pretty tight, but you canning and bottling people are on another level.
That is next level clean.
I want one lol. Actually, no point in owning the gadget unless I also buy the facilities to use it in, right?
ATP?
https://preview.redd.it/h99fj5dvhkzb1.jpeg?width=3024&format=pjpg&auto=webp&s=c1a8cc43aca65fe4c15ee77a860cb006dfed85b1
17 parts per billion O2 content 👌
Wow I’ve worked in dairy and sauces/condiments and a microbiologist and because we were pasteurized or high acid (respectively), out ATP counts were definitely more lax. Althougn the dairy was definitely more strict than the sauces. Hats off to your facility for producing in such tight tolerances. Your food safety plan must be next level!
Soooo for us immunocompromised folks, what’s your product?