Cleaner sufaces protect hand cleanliness whether hands are bare or gloved. Could the Annex of the Model Food Code be used to raise awareness of ATP technology as a rapid detection method for training, verifying and monitoring surface cleaning procedures. These documented numbers can become part of self-audits as well as third-party auditing reports.
Surfaces can be prioritized by risk, monitored more closely and reported – focusing on The MUST! wash group of activities where surfaces are likely contaminated and likely to transfer to the hand, bare or gloved.