Hygiene Monitoring system

Hygiene Monitoring system

Effective environmental hygiene management helps reduce levels of contamination in finished products, leading to improved quality, fewer batch rejections and lower risk of product recall. The high sensitivity and repeatability of the 3M™ Clean-Trace™ Surface ATP Test, coupled with the powerful data trending software of the 3M™ Clean-Trace™ NG Luminometer, give you confidence that results provide a true picture of cleaning performance allowing you to take sound actions that can save your business time and money.

Why choose 3M™ Clean-Trace™ ATP system for hygiene monitoring?

  • Assess the hygienic status of production facilities in real-time
  • Make rapid business decisions
  • Implement immediate corrective actions
  • Adopt pro-active sanitation procedures

Our Highly sensitive and repeatable system provides a clear picture of cleaning performance and the actions taken on the basis of the results are sound ones that can save your company time and money.

Our data trending software supplied with the system allows for easy tracking and improvement of the hygiene performance over time by providing full analysis capabilities including filtering, sorting, charting and graphing to help comply with audit requirements

Sample Handling Products

3M™ Sample Handling Products are manufactured to meet the highest internal quality standards and government regulations and can help you maximize the accuracy, consistency and efficiency of your sampling program.
Our wide range of innovative solutions include environmental and product sampling swabs, sponges and ready-to-use bags.

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Oil Quality Strips

The quality of your fried foods depends on the quality of the frying shortening. Shortening will breakdown after prolonged use and will affect the flavor, color and texture of fried foods. Bad oil means bad fried food and that hurts your business. The 3M™ Shortening Monitor can help prevent poor food quality and customer dissatisfaction.
It’s a simple test designed to measure the degree of shortening breakdown in deep frying vats.

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