I SWEAR TO GOD I just watched his hotel video and came here aswell and I was thinking to myself "well there is no way there is a comment somewhere around here about Gordon Ramsay", now I cant stop laughing.
Can somebody please answer me this question: I'm training as a quality inspector at a food manufacturers, and we use the UltraSnap testing kit. Sometimes we are required to clean down after a production run so that certain allergens from the previous run don't come into contact with the next product to be cooked (however, the cleaning never takes place in the packing area where the products are frozen and subsequently packed...). After each allergen clean we do an ATP test (which, bear in mind, is used to determine the presence of microorganisms) but I've never understood why. Sure, killing off remaining bacteria is a bonus, but the primary purpose of this clean is to remove ALLERGENS, hence why I've failed to understand why we only ever clean in the cook rooms and transfer rooms but never the packing area. Freezing may eliminate germs, but allergens (sulphites, soya etc.) still have the same properties whether they are frozen or not. So why is it, then, that we are required to perform an ATP test in this instance when it is not a reliable method for testing for allergens, and do any allergen testing devices actually exist? Moreover, is there a reason why allergen cleaning is not necessary in packing areas, and does this even happen in any other factories?
The ATP test shows how good the cleaning has been. Low results in ATP test show a good cleaning, which indicates indirectly that alergens have been cleaned sufficient as well. It's like a proxy, if you would... Now to the second question: i am not familiar with your specific factory, i work in the food industry myself. I have worked in places where the packaging area is made so that nothing can get out or in of the packaging. If packages are not sealed well, they are trown away, which in turn means that if the cooking area is allergent free, the packaged food cant be "toxicated".
yes yes, we're all here because of gordon ramsay and the cursed shower curtain or carpet pooping lady, but i'm kinda curious how you'd translate the results to surfaces that aren't for preparing food... like if you swabbed a kid's hands, or your home's doorknob, or any other surface people don't routinely clean at home, what would the result be?
since this measures the amount of biological organisms on a given surface, it would probably give a very high reading if those surfaces are "dirty". Presence of micro organisms don't always mean bad though
Gordon Ramsey brought me here too
Me too
Me too
Me too
Same
Same. And he gets numbers like 5680
i came here because of Gordon Ramsay, I’m pretty fucking curious and interested about the item he has used from Hotel Hell
As a Food Safety Technician I can testify this is what they use to ensure equipment is getting cleaned effectively between runs!
5680
Thank you Gordon Ramsey
Gordon Ramsay brought me here
I SWEAR TO GOD I just watched his hotel video and came here aswell and I was thinking to myself "well there is no way there is a comment somewhere around here about Gordon Ramsay", now I cant stop laughing.
Henriki Because like I thought there was no way to get 1700 on this test and 20 is the norm. It has to be broken, but I was wrong it can be real.
ME TO MAN
Fantastic System, easy to use and to date we have 5 of these in our company - many more to purchase as we are expanding rapidly.
How dirty is 5680?
Lol
Chernobyl?
lmaoo
I use these at work. The highest I've heard at other facilities was 1700. 5680 is astronomical.
*5680*
Gordon: FUCK!
how much does this cost in Indonesia?
Can somebody please answer me this question:
I'm training as a quality inspector at a food manufacturers, and we use the UltraSnap testing kit. Sometimes we are required to clean down after a production run so that certain allergens from the previous run don't come into contact with the next product to be cooked (however, the cleaning never takes place in the packing area where the products are frozen and subsequently packed...). After each allergen clean we do an ATP test (which, bear in mind, is used to determine the presence of microorganisms) but I've never understood why. Sure, killing off remaining bacteria is a bonus, but the primary purpose of this clean is to remove ALLERGENS, hence why I've failed to understand why we only ever clean in the cook rooms and transfer rooms but never the packing area. Freezing may eliminate germs, but allergens (sulphites, soya etc.) still have the same properties whether they are frozen or not. So why is it, then, that we are required to perform an ATP test in this instance when it is not a reliable method for testing for allergens, and do any allergen testing devices actually exist? Moreover, is there a reason why allergen cleaning is not necessary in packing areas, and does this even happen in any other factories?
The ATP test shows how good the cleaning has been. Low results in ATP test show a good cleaning, which indicates indirectly that alergens have been cleaned sufficient as well. It's like a proxy, if you would...
Now to the second question: i am not familiar with your specific factory, i work in the food industry myself. I have worked in places where the packaging area is made so that nothing can get out or in of the packaging. If packages are not sealed well, they are trown away, which in turn means that if the cooking area is allergent free, the packaged food cant be "toxicated".
3M has A allergen test kit some what of the same but not the same process. Which includes an incubator the 3M test drops and swab tube.
for allergens you need to use other kit to confirm if there are allergens in the surfaces,
@@hitzelhdez4050 No shit dumbfuck
that's what he said. Learn how to read next time you fucking idiot.
There’s allergens kit :), which is especially for testing and finding out if there’s allergen present. You could find out in less than 15 mins.
I'm here right after watched Gordon swab a carpet from a hotel
Gordon Ramsey: 803, oops!?
this should be in every restaurant
i wonder why we’re all here...
totally not from any mold from some shower in any hotel or anything
cool ramsay
Can this be used on smaller surfaces like skincare bottles?
ɢᴏʀᴅᴏɴ ʀᴀᴍsᴀʏ ʙʀᴏᴜɢʜᴛ ᴍᴇ ʜᴇʀᴇ ᴛᴏᴏ
Whats the liquid in swab ?
yes yes, we're all here because of gordon ramsay and the cursed shower curtain or carpet pooping lady, but i'm kinda curious how you'd translate the results to surfaces that aren't for preparing food... like if you swabbed a kid's hands, or your home's doorknob, or any other surface people don't routinely clean at home, what would the result be?
since this measures the amount of biological organisms on a given surface, it would probably give a very high reading if those surfaces are "dirty". Presence of micro organisms don't always mean bad though
hotel hell
5680? What in the fuck
5680 RLU
Pls share price and detail
I'm only here, because I have to watch this as a homework for a class.
Obsessive compulsive cleaners anyone 👀
i am using this device in my research. anybody tell me how can we check the efficiency of this device means either it is working right or not?
They sell a rather expensive calibration kit that can be reused for several years.
@@davidpurvee9225 Which one? Cuz I think Its surreal to pay 270 bucks for a disposable swab.
Ramsay brought me herw
That device cost over $1,800
Gordon ramsay
Fucking 5680
Lee Ruth Harris Maria Moore Paul
For a device that costs $1500, the overall design is so bad
How so exactly? are you saying that just because it doesn't look like a fucking iPhone?
@@runninggames771 nah I think it's because its $1500 dollars and looks like a calculator wrist watch
@@spencersundstrom2658 To be fair, their new EnsureTouch looks like a phone.
*_5680_*