What should the ATP meter limits be for surface control in pastry production?
Started by fouziak, Dec 09 2024 09:29 AM
Hello,
I need to validate the ATP meter for the surface control. We are producing pastries (croissants).
Based in the studies, the limits is 10 RLU for a clean surface but we can't reach such level. We are at 30-40 after a deep cleaning.
What to do? we have to implement our limits? or to try a new cleaning but it's a little hard
Thank you for the help
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this article will help you to establish thresholds :)
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