Since we now know that soiled, contaminated floors have the potential to spread disease, it is wise for food service managers to also begin using ATP monitors to evaluate their floors. A good practice is to test the floor before cleaning and then after cleaning. This can evaluate the effectiveness of the cleaning process used and if you are still using mops and buckets, conducting an ATP test after cleaning may prove to be a real eye-opener.
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Explore This IssueFebruary/March 2015
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Kravitz is a frequent writer for the professional cleaning and building industries. Reach him at Robert@alturasolutions.com.