1. Introduction to Hygiene Monitoring

2. Contents 1.The Role of Hygiene Monitoring in Food Safety 2.Cleaning and Sanitation 3.Monitoring Methods 4.An Overview of ATP Bioluminescence

3. Food Safety Issues Foodborne Illness in the United States –76 million illnesses every year 1 –325,000 hospitalizations 1 –Estimated 5,000 deaths/year 1 –Most foodborne illness is preventable 80% of foodborne illness associated with “unsanitary conditions” 2 1 Centers for Disease Control and Prevention, September 1999 2 Source: Dr. Joellen Feirtag, Food Safety Specialist, U. of MN, USA

4. Sanitation - The Foundation for Food Safety Critical part of plant operations Cornerstone of Good Manufacturing Practices (GMP) Must be in place and working before HACCP implementation –SSOP’s (Standard Sanitation Operating Practices) essential prerequisites for HACCP –Satisfies regulatory requirements –HACCP is now mandated throughout the world

5. “Implementing HACCP on top of a bad cleaning and sanitizing program is like building a skyscraper in a swamp  there’s no foundation.” - Dr. Robert Gravani, Cornell University Sanitation - The Foundation for Food Safety

6. Conditions for Bacterial Contamination Source of bacteria + Food + Water + Time

7. Sources of Pathogenic and Spoilage Bacteria Raw Product Air Water Employees Processing Equipment Packaging Material Ingredients Transport Vessels

8. Controlling Contamination – Cleaning and Sanitizing Cleaning is the removal of residues –Residues can be fat, protein, carbohydrate, bacteria, mineral or a combination –Residues supply bacteria with nutrient source, removing them “starves” them out Sanitizing is the destruction of bacteria after residues have been removed –Sanitizing is not effective on dirty surfaces

9. Monitoring Essential to understanding contamination Should take place after every cleaning cycle –Processing is in a constant state of flux Human element Changes in processes, machinery, product or season

10. Relative Cost of Monitoring Processing plants spend hundreds of thousands of dollars a year to clean and sanitize their facilities Spending only a small percentage of their budget on monitoring is a smart business decision

11. How to Monitor Organoleptic Protein Detection Traditional Microbiology ATP Bioluminescence

12. Protein Testing Limited to foods high in protein Does not detect total biological residue Medium indicator of cleaning effectiveness Immediate results, but qualitative

13. Traditional Microbiology and Bioluminescence Traditional Microbiology –Measures only viable organisms –Results in 24 hours to 7 days –Not effective on real-time monitoring ATP Bioluminescence –Measures total biological residue –Immediate, actionable results –Better indicator of cleaning effectiveness Both have their place in a monitoring program

14. Bioluminescence Technology Commercial application over 25 years old Cleaning validation application proven Widely adopted by private and public sector Among ATP bioluminescence systems, LIGHTNING has become the industry standard worldwide for accurate cleaning validation

15. What is ATP? Adenosine Triphosphate (ATP) Molecule for energy storage used by all types of living cells ATP is found in most food residues and in all bacteria, yeast and mold Most ATP found in food processing and preparation areas is from food residue

16. What is ATP Bioluminescence? The technology of detecting ATP using bioluminescence Light is emitted when ATP is combined with a luciferin-luciferase reagent containing an enzyme found in fireflies LIGHTNING MVP builds on this natural phenomenon by utilizing a proprietary luciferin- luciferase reagent formula and a highly sensitive light detection device

17. ATP Bioluminescence ATP + (Luciferin + Luciferase) = LIGHT

18. Benefits of ATP Testing Proven technology Satisfies HACCP sanitation prerequisite Measures total biological residue Immediate, actionable results Quantitative results Better indicator of cleaning effectiveness