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CHECKPOINT™ POCKET KIT

checkpoint pocket kit 1
checkpoint tracer under uv light
checkpoint uv tracer - revealing failed cleaning procedure
checkpoint SFBB compliant icon
Checkpoint-certified-allergen-free-icon
Made in Britain by GLOWTEC
Don't risk your FSA food rating or reputation
checkpoint pocket kit 1
checkpoint tracer under uv light
checkpoint uv tracer - revealing failed cleaning procedure
checkpoint SFBB compliant icon
Checkpoint-certified-allergen-free-icon
Made in Britain by GLOWTEC
Don't risk your FSA food rating or reputation

CHECKPOINT™ POCKET KIT

Price range: £49.99 through £59.99

CHECKPOINT™ Pocket Kits for SFBB Food Hygiene Spot-Checks & Staff Visual Hygiene Training.

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CHECKPOINT™ Pocket Kit  –  Visual Proof of a Cleaned Kitchen

“CHECKPOINT™ UV TRACERS invisibly mimic real food soils for hygiene verification in all food businesses, from mobile caterers to corporate food processors. Under UV light, they instantly highlight missed areas and inadequate cleaning methods, enabling on-the-spot visual hygiene training to prevent recurrence.”

Running a busy cafe, takeaway, or pub kitchen means trusting your staff to clean properly. However, invisible germs, food residues, and allergens are incredibly easy to miss during a rushed shift. 

The CHECKPOINT Pocket Kit is a compact, affordable tool designed specifically for small food businesses to eliminate cleaning guesswork and easily prove your high standards to visiting Environmental Health Officers (EHOs).

Best suited for: 

Customers for Checkpoint Pocket Kit

This pocket-sized kit contains a professional 365 nm UV inspection torch and your choice of one specialised CHECKPOINT™ UV Tracer. Our tracers are safe, non-toxic, and certified allergen-free. They mimic real kitchen mess and are inconspicuous under normal lighting, but glow a brilliant bright blue under the UV torch to reveal exactly where cleaning was missed.

How it Works – in 4 Simple Steps:
  1. Mark: Before a shift begins, secretly apply a tiny, invisible dab of your chosen tracer to a door handle, prep-table, or piece of equipment.
  2. Clean: Let your staff carry out their daily cleaning routine as normal.
  3. Shine: Turn down the room lights and sweep the cleaned area with the included UV torch.
  4. Check: If the spot was cleaned perfectly, nothing will glow. If a spot was skipped or rushed, it will glow bright blue, showing your team exactly where they need to re-clean.
 
Choose Your Tracer:

Tailor your pocket kit by choosing the one tracer that best matches your kitchen’s daily challenges:

  • CHECKPOINT UV Tracer:  A smooth emulsion that mimics everyday wet food spills, sauces, and raw meat juices spreading across chopping boards and worktops. Best for all-round tracer for hygiene verification and training. 
  •  CHECKPOINT UV Spray:  Replicates airborne splashes and droplets from high-pressure washing sinks or sneeze splatter to check if prep areas and clean equipment are set too close to washing zones.
  •  CHECKPOINT UV Gel: A sticky gel that acts like stubborn raw egg, batter, or sweet glazes to test if your staff are properly scrubbing surfaces rather than just giving them a quick wipe.
  • CHECKPOINT UV Oil:  A runny liquid that mimics liquid cooking oils and salad dressings, proving whether staff are washing away greasy films that creep into cracks.
  • CHECKPOINT UV Grease:  A heavy, waterproof paste that mimics solid cooking fats and fryer grease build-up. It proves whether your team is using hot enough water and the right degreaser.
  • CHECKPOINT UV Duster (Powder):  A handy tap-brush tool pre-loaded with ultra-fine powder that mimics flour, spices, and dry allergens, showing how dust travels through the air and spreads across your kitchen.
  • CHECKPOINT UV Marker:  A capillary tip marker used to simulate direct touch transfers from contaminated hands to pinpoint high-risk contact spots like fridge handles, taps, light switches, and probe thermometers.
 

CHECKPOINT™ POCKET KITS:  Bring together a range of specialised UV tracer tools, designed for micro food business owners and operators. These low-cost, easy-to-use kits provides everything you need to test cleaning thoroughness, trace cross-contamination paths i.e UV Cleaning Verification then conduct immediate visual staff training i.e. Visual Hygiene Training (VHT).  

Visual proof cuts straight through language barriers and stops bad habits instantly. Once your staff see the glowing evidence of missed spots, they will not forget it. It is the easiest way to build great cleaning habits and log undeniable proof of your hygiene standards directly into your Safer Food, Better Business (SFBB) diary.

Why use CHECKPOINT UV™ Tracers?  Traditional “look-and-sniff” kitchen inspections often miss invisible grease films, dry food dust, and allergen cross-contamination paths that harbour bacteria. CHECKPOINT™ UV Tracers eliminate the guesswork in daily commercial cleaning by turning invisible, missed grime into bright, glowing proof under a safe 365 nm UV torch.

By using these inert, allergen-free tracers as covert “secret markers” on high-touch surfaces before cleaning shifts, kitchen managers can instantly audit staff performance, deliver highly effective visual training on the floor, and confidently secure their FSA 5-star hygiene rating.

1  Eliminates Guesswork: Replaces subjective “looks clean” inspections with objective, glowing visual proof (Visual Hygiene Training)

2. Supports the “4 Cs”: Perfectly aligns with the Food Standards Agency’s Safer Food, Better Business (SFBB) training pillars.

3. Bypasses Language Barriers: Staff immediately see where they missed. On-the-spot re-training (VHT) will help re-enforce correct cleaning techniques and provide practical re-skilling where and when it matters most.  When they SEE it, they won’t forget it.

 

Don't risk your FSA food rating or reputation

  

CLICK HERE – for more on this new product range…

Quick Guide to Cleaning & Training (SFBB)

This is a simple overview of our  UV Tracer range – A far more in depth guide is available for each product.

Checkpoint Range of UV Tracers

What it Looks Like What it Tests or Teaches Kitchen Spills it Mimics How best to Clean
POWDER / DUSTER Fine, dry white powder Shows how dry ingredients and allergens float in the air or spread on clothes Flour, icing sugar, spices, dried milk, and nut powders Dry-clean first: Vacuum or wipe with a dry cloth before using water (water makes it pasty)
SPRAY Fast-drying water spray Shows how dirty sink water and hose sprays splash onto clean worktops and walls. Cross-contamination vector / path tracing. Sink splashes, hose mist, vegetable wash water, fruit juice Wipe down with a clean, warm soapy cloth
MARKER Quick-drying felt-tip pen. Fine powder Secretly marks buttons, taps, and handles to check if staff actually wiped them Dirty finger marks, hand smudges, dried liquid drips One thorough wipe with a soapy cloth or sanitiser wipe
TRACER Smooth white emulsion / cream Shows how wet food residues spread across worktops, chopping boards and slicers Gravy, wet food spills, milk residues, raw meat juices Wash with warm soapy water or antibacterial surface spray
GEL Thick, sticky translucent gel (stays wet) Shows how sticky food travels from hands to handles, and checks if staff scrub properly Raw egg, batter, chicken juices, honey, sweet glazes, thick sauces Scrub with a brush/cloth using warm soapy water (plain rinsing will not remove it)
GREASE Heavy, waterproof paste Tests if degreasers and hot water are working on cooker hoods and fryers Solid cooking fat, lard, meat drippings, fryer grease build-up Wash using hot water and a good kitchen degreaser or detergent
OIL Runny oil / fine oil mist (stays wet) Shows how liquid cooking oil creeps into cracks and fryer oil mist settles on shelves Cooking oil, salad dressings, oily marinades, fryer mist Wipe clean with warm soapy water and a degreasing cloth

 

How to Check Your Results:

  • The “Zero-Glow” Rule: Turn off the main lights and shine your 365nm UV torch over the cleaned area.

  • Pass:  Nothing glows (100% clean).

  • Fail / Needs Re-cleaning: Any glowing marks, smears, or bright blue edges mean the area was missed or not scrubbed well enough. Reclean and re-check before food prep starts!

 

 

Important Food Safety & Kitchen Use Rules (Manager’s Note)

FOR HYGIENE TRAINING & CLEANING CHECKS ONLY — NOT A FOOD INGREDIENT
  1. Timing & Area Control: All UV tracer checks and training exercises must be carried out only during non-trading hours, scheduled cleaning periods, or in separate staff training areas. Never apply tracers over open food, uncovered ingredients, or active prep lines.
  2. Mandatory Clean-Down & UV Check: Any worktop, chopping board, equipment, utensil, or hand-contact surface exposed to UV tracers must be thoroughly washed with warm soapy water/degreaser, sanitised, and wiped dry.
  3. The “Zero-Glow” Standard: Before reopening the area or starting food preparation, a manager or supervisor must inspect all treated surfaces with a 365nm UV inspection torch. Food prep must not restart until all surfaces show zero glow (100% clean).
  4. Safe Storage: Keep all UV tracer bottles, jars, pens, and powders tightly capped and stored safely in a designated training, cleaning, or manager’s cupboard—completely separate from dry food stores, spices, and ingredients.

CHECKPOINT™ UV Tracers

What is their Purpose?

In a busy kitchen or food prep area, invisible food mess, grease films, and bacteria-harbouring spots are easily missed during routine cleaning. CHECKPOINT™ UV Tracers are safe, non-toxic, 100% allergen-free liquids, gels, powders, and sprays designed to mimic real food soils. They stay invisible under normal room lights but glow bright ice-blue under a 365 nm UV inspection torch. Their purpose is to eliminate cleaning guesswork, prove whether surfaces were thoroughly scrubbed, and train staff to achieve a verified clean environment.

How it works 

STEP 1:  SECRET MARK – Apply the invisible UV tracer to handles, worktops, taps etc

STEP 2:  CLEAN – Staff clean the work area as part of their routine shift.

STEP 3:  INSPECT – Darken the area and sweep with your UV torch.

STEP 4:  RESULT –  PASS = 0.0% Glow    FAIL:  Tracer presence as bright blue glow.

 

Four Simple Steps to Using CHECKPOINT™ Tracers

  1. Mark (Before Cleaning) Place a small, secret dab, dot, or spray of CHECKPOINT™ UV Tracer onto high-touch test points like door handles, prep tables, or equipment switches before a cleaning shift starts. The mark dries quickly and remains invisible under normal kitchen lighting.
  2. Clean (As Normal) Allow kitchen staff to carry out their standard daily cleaning and washdown routine using warm water, detergent, or surface sanitisers. Staff clean the area as normal without needing to know where the secret test marks were placed.
  3. Shine (Inspect with UV) Dim or turn off the room lights and sweep a 365 nm UV Forensic torch over the test areas.
  4. Check (The 0.0% Zero-Glow Rule):  

PASS (100% Clean):  None of the ‘Secret Marks’ glow under the UV torch. The surface is certified 0.0% clean!

or…

FAIL (Needs Re-cleaning):  A bright blue glowing mark or smear means (even a small part) the spot was skipped, scrubbed too quickly or inadequately cleaned with cold water. Re-clean the area immediately and re-check before food prep begins.

If the cleaning fails it may well necessary to provide refresher training for the staff involved. Gather them around to see the UV glow and calmly explain what has happened and how they can avoid making the same mistake. This is known as Visual Hygiene Training (VHT) and once they see it, they won’t forget it.

checkpoint UV tracer system in SFBB use

At-a-Glance UV Tracer Selector:

 

Tracer Type What It Mimics Best Test Spots How It Cleans Off
UV Marker Finger smudges & hand contact Door handles, microwave buttons, taps Single wipe with a soapy/sanitiser cloth
UV Spray Water splashes & liquid spills Prep counters, wall tiles, slicer frames Standard warm soapy cloth or rinse
UV Gel Sticky food, raw egg & meat juices Chopping boards, drains, blender bases Warm soapy water + brush scrubbing
UV Powder Flour dust, spices & dry allergens Baking tables, ingredient bags, scales Vacuum or dry-wipe first, then damp wipe
UV Grease Cooking fats, lard & heavy grease Extraction hoods, fryers, griddles Hot water (≥60°C) + degreaser
UV Oil / Oil Spray Cooking oil & aerosol fryer mist Slicer blades, shelves, cooker canopies Warm soapy water + degreasing cloth

The CHECKPOINT 360° Hygiene Defence Framework

A 360° All-Round Hygiene Defence is one which combines UV GERM based Visual Hand-Hygiene Training with CHECKPOINT™ Visual Food-Hygiene Verification and Training. When employed in conjunction with your existing food safety controls, this highly-effective ‘2 punch’ approach addresses both personnel and workplace cleanliness to help eliminate cross-contamination and ensure audit-ready compliance.

Checkpoint circle of hand hygiene

checkpoint UV tracer system in HACCP use

1. One of several secret ‘audit’ marks is made using an appropriate CHECKPOINT UV Tracer (Gel, Oil, Grease, Spray, Powder or Emulsion) on a designated worksurface, cooler handle, control panel or knife handle etc. The location and type of each mark made is recorded in the Cleaning Inspection Audit Log.

2. Daily post-production / end-of-day clean-down proceeds as normal.

3. A post clean-down UV inspection reveals one or more minor cleaning failures.

4. The QA Manager ‘visually’ reveals cleaning failure to colleague(s) responsible and politely explains how and why it occurred. Corrective re-training is then provided to avoid any recurrence.

– Update the  Cleaning Inspection Audit Log with the results.

Whilst this is a rather simplistic example of CHECKPOINT Visual Hygiene Training in action, it still serves to explain it well.

What is Visual Hygiene Training™ (VHT)

This is a practical, visually-driven training method that takes the concept of “invisible” threats in a kitchen or food facility—like allergens and contaminants, and makes them instantly, brightly visible under safe ultraviolet (UV) light. This is achieved using not-toxic UV Tracers; food-soil simulants which mimic real kitchen mess for visual training and cleaning verification.

Traditional food-safety hygiene training often relies on booklets, slideshows, or laminated checklists, which tell staff what to do but fail to change how they clean.

Because microbes and food soils are invisible, staff can easily fall into lazy “box-ticking” habits, genuinely believing a surface is clean just because it looks shiny.

VHT disrupts this autopilot behaviour by replacing abstract rules with undeniable, real-time visual proof.

The full scope of this visual training concept is divided into two core pillars The Human Factor and The Workspace Factor creating a simple but essential 360-Degree Hygiene Defence Framework.  The concept is based on the principle of:

 

“Visual evidence based feedback drives lasting behavioural change”.

…When they see it, they won’t forget it!

 

Checkpoint circle of hand hygiene

1. The Human Factor (Personal Hand Hygiene)

Before staff ever touch a food prep line, their personal handwashing habits must be second nature. Under VHT, this is achieved using UV GERM™ Hygiene Training Lotion and the  SHOWBOX PRO™ UV viewing box:

  • How it works: Staff rub a small amount of the non-toxic, skin-safe lotion onto their hands just like hand cream. The lotion is specially formulated to behave exactly like invisible bacteria, sinking deep into cuticles, webbing, and nail beds. Staff wash their hands at the sink using their normal routine, and then place them inside the Showbox.
  • The Reveal: Under a safe 365 nm UV-A light, any missed areas instantly glow a brilliant, fluorescent green.
  • Why it’s important: There is no arguing with the light; staff immediately see their personal blind spots (usually thumbs, webbing, and fingernails). It bypasses workplace language and literacy barriers entirely because visual evidence requires no translation. By physically correcting their scrubbing technique over a few quick sessions, staff build permanent, automatic muscle memory for correct handwashing.

 

2. The Workspace Factor (Environmental Hygiene / Food Safety)

Once personnel are on shift, you must verify that your daily cleaning schedules are actually removing food soils and allergen residues. VHT does this using specialised, allergen-free CHECKPOINT™ UV Tracers:

  • How it works: Supervisors secretly apply an invisible “secret marker” (matching the texture of the target soil, such as sticky UV Gel for raw juices, UV Grease for griddle fats, or UV Powder for flour allergen drift) to high-risk touchpoints and crevices before a cleaning shift. Staff clean the area as normal, unaware of where the markers are.
  • The Reveal: Post-clean, the supervisor sweeps the kitchen with a 365 nm UV torch. Under the unyielding 0.0% Zero-Glow Standard, if any tracer residue glows bright blue under the UV light, the station fails and must be re-cleaned immediately.
  • Why it’s important: It completely eliminates subjective “look-and-sniff” guessing games between managers and cleaners. When staff know a UV torch can sweep their station at any moment, their mindset shifts to “Conscious Defensive Cleaning”. They actively hunt down physical “shadow areas” (like table undersides, bracket rims, and slicer threads) because they want to ensure a perfect 0.0% clean-down.

 

Why the Combined VHT Approach Matters for Your Business:

 Overcomes Language Barriers: In diverse kitchens with multilingual or temporary agency staff, visual proof bridges communication gaps instantly without confusing or embarrassing personnel.

  1. Hand-in-Glove ATP Swab Synergy: ATP swabbing is highly effective but financially prohibitive to use on every surface. VHT acts as a fast, zero-cost physical screen. By visualising and re-cleaning physical missed spots first, you stop wasting expensive ATP swabs on predictable cleaning failures, deploying them strictly on certified clean surfaces.
  2. Bulletproof Audit Trails: Regularly running and logging UV tracer checks proves to visiting Environmental Health Officers (EHOs) and technical auditors that your business actively manages and verifies its HACCP & SFBB hygiene standards in practice, rather than just filling out checklists on paper.

 

For more information or explanations how are products can help you, see our FAQs links on the side tabs.

FOR FOOD SAFETY HYGIENE TRAINING & CLEANING VERIFICATION PURPOSES ONLY

SFBB:  Safety & Kitchen Compliance Notice

Practical Training & Auditing Aid: CHECKPOINT™ UV Tracers are designed strictly as visual training and internal auditing tools to help food businesses improve their daily cleaning standards and satisfy the FSA’s Safe Food, Better Business (SFBB) requirements. Use of these products is a best-practice recommendation to help you achieve a 5-star hygiene rating; however, it does not replace, modify, or override your official FSA SFBB Diary, your mandatory daily cleaning schedules, or the legal requirements of your local Environmental Health Officer (EHO).

Product Safety & Ingredients: All CHECKPOINT™ formulations are non-toxic, non-hazardous, biodegradable, and free from common food allergens (including gluten). While our carrier bases utilise food-grade and cosmetic-grade ingredients (such as vegetable glycerine, mineral oils, and corn starches), these products are NOT food ingredients, food additives, or consumable substances. They must never be eaten, added to recipes, or applied directly onto food products.

Zonal Hygiene & The 0.0% Clean-Down Rule: Under no circumstances should any CHECKPOINT™ tracer be applied directly to active food-contact surfaces (such as chopping boards, prep worktops, or slicing blades) during active food preparation. To ensure total safety and prevent any potential transfer of tracer dyes into the food stream, all audited areas and equipment must be checked under a 365 nm UV-A light and cleaned to an absolute 0.0% visual residue baseline before being released back for active food production.

Operational Responsibility The end-user food business operator (FBO) retains sole legal and operational responsibility for maintaining a safe, compliant kitchen. Food Hygiene Direct / GLOWTEC accepts no liability for food safety breaches, cleaning failures, or regulatory actions resulting from the misuse of these training tools or the failure of site staff to maintain adequate standard sanitisation protocols.

HACCP

Not for consumer ingestion. When used within food handling environments, product application must be managed under strict Operational Prerequisite Programmes (oPRPs) ensuring a verified 0.0% visual fluorescent clean-down trace prior to the resumption of commercial food production.

Legal Disclaimer This product is designed as an educational and operational aid for hygiene training and verification purposes. While it supports hazard analysis critical control point (HACCP) principles, its use does not guarantee compliance with local food safety laws or regulatory standards. Users remain solely responsible for ensuring all health, safety, and hygiene protocols meet current legal requirements in their jurisdiction. The manufacturer and distributor accept no liability for hygiene failures, contamination, or any damages arising from the use or misuse of this product.
CHECKPOINT™ Products are AUDIT-READY and Compliant with:
UK/EU Food Safety Regulations:
UK FSA,  FSS,  HACCP,  BRCGS (issue 9)  &  SFBB  
Food Safety Management:
EC 852/2004,  ISO 22000,  ISO 9001  &  FSSC 22000 
International Food Safety Regulations:
GFSI, IFS,  SQF,  US FDA,  USDA-FSI,  PrimusGFS  &  Global GAP

 

 

GFSI-Recognised Global Standards

The Global Food Safety Initiative (GFSI) benchmarks certification schemes worldwide. The Checkpoint Range directly supports requirements for Cleaning Validation, SSOP Verification, Allergen Cross-Contact Management, and Personnel Hygiene Training across:

  • BRCGS (British Retail Consortium Global Standards): Specifically supports BRCGS Food Safety Issue 9 under Section 4.11 (Housekeeping and Hygiene / Cleaning Performance Limits) and Section 5.3 (Management of Allergens).
  • FSSC 22000 (Food Safety System Certification): Aligns with prerequisite programs (PRPs) detailed in ISO/TS 22002-1 regarding environmental cleanliness, equipment washdowns, and cross-contamination controls.
  • IFS Food (International Featured Standards): Complies with auditing requirements under IFS Food Standard for objective verification of cleaning and disinfection routines.
  • SQF (Safe Quality Food): Complies with the SQF Food Safety Code requirements for line clearance validation, pre-operational inspections, and routine hygiene monitoring.
  • PrimusGFS & GlobalGAP: Validates sanitation, harvest container hygiene, and operator hand-hygiene controls in primary produce and packing operations.

 

 

Government & Regulatory Frameworks

The non-toxic, allergen-free formulation of the Checkpoint Range allows QA managers to satisfy regulatory verification mandates:

  • Codex Alimentarius (FAO/WHO):  General Principles of Food Hygiene (CXC 1-1969) – Section on Maintenance, Cleaning, and Personal Hygiene verification.
  • US FDA (Food & Drug Administration): FSMA (Food Safety Modernization Act:  Meets requirements for Preventive Controls for Human Food (21 CFR Part 117) regarding sanitation preventive controls and validation.
  • CGMPs (Current Good Manufacturing Practices):  Supports routine compliance auditing under 21 CFR 117.35.
  • USDA-FSIS (United States Dept. of Agriculture):  Complies with SSOP (Sanitation Standard Operating Procedures) requirements (9 CFR Part 416) for daily pre-operational and operational verification.
  • UK Food Standards Agency (FSA) & Food Standards Scotland (FSS):  Supports local enforcement and Food Safety Management System (FSMS) verification requirements.
  • European Commission (EU):Meets compliance standards under Regulation (EC) No 852/2004 on the hygiene of foodstuffs (Article 5: HACCP principles and cleaning verification).

 

 

Standard Operating Frameworks & Management Systems:

  • HACCP (Hazard Analysis Critical Control Point): Serves as a primary tool for validating Prerequisite Programmes (PRPs) and operational preventive controls.
  • ISO 22000:2018: Supports Clause 8 (Operation) and Clause 9 (Performance Evaluation) by delivering verifiable visual evidence of cleaning efficacy.
  • ISO 9001 (Quality Management Systems): Fits internal auditing and corrective action protocols (CAPA) by removing inspector subjectivity.

 

 

Retailer & Customer-Specific Standards:

The range helps food manufacturers meet stringent private-label standard requirements imposed by major supermarket chains globally, including:

  • Tesco Manufacturing Standard (TMS)
  • Marks & Spencer (M&S) C20 / Food Safety Standards
  • Sainsbury’s & Asda Technical Requirements
  • Walmart / Costco Audit Standards

 

 

Summary of Compliance Features

Feature Audit / Regulatory Benefit
Allergen-Free & Non-Toxic Complies with strict non-contamination mandates in high-care / high-risk production zones.
0.0% Residual Standard Provides clean, binary pass/fail visual evidence under 365nm UV light for audit documentation.
Soil Physical Matching Simulates dry particulates, sticky gels, liquid sprays, and lipid/fats to accurately mirror real food risks.
Visual Hygiene Training Bypasses language barriers to satisfy workforce competency and culture requirements (e.g., BRCGS Clause 7.1).
Kit Specifications & How They Work

 

Kit 1: The Dry & Touch-Transfer Kit

Kit Contents:  UV Forensic Torch,  Checkpoint UV Marker,  UV Tracer 50ml  and  UV Powder 10g (Duster)

  • What it does: Replicates fine dry dust, dry baking powders, and hand-to-object contact routes.
  • Best suited for: Bakeries, flour mills, sandwich shops, grocers, and supermarkets.
  • How it works: It maps exactly how far fine flour or baking powder drifts through the air. It also tracks how easily staff transfer invisible allergen residues (like gluten, soy, or nut dust) from their hands onto door handles, keypads, and packaging lines.

Kit 2:  The Wet Organic & Protein Kit

Kit Contents:  UV Forensic Torch,  Checkpoint UV Marker,  UV Tracer 50ml and  UV Gel 50ml

  • What it does: Replicates wet proteins, raw food juices, and liquid organic residues.
  • Best suited for: Butchers, fishmongers, sushi bars, cafes, pub kitchens, and event caterers.
  • How it works: It mimics sticky egg whites, raw poultry drippings, meat juices, and milk scale. It helps managers verify if their staff are thoroughly scrubbing and sanitizing cutting boards, prep tables, and mixing attachments where pathogens thrive.

Kit 3:  The Heavy Fats & Machinery Kit

Kit Contents:  UV Forensic Torch,  Checkpoint UV Marker,  UV Grease 30ml  and  UV Oil 50ml

  • What it does: Replicates baked-on grease, thick animal fats, lard, and high-temp machinery oils.
  • Best suited for: Takeaways, fast food burger grills, fish & chip shops, and heavy slicing lines.
  • How it works: It mimics stubborn griddle grease, carbonized fats, and grease layers. It is highly water-resistant, proving to staff why high-temperature washdowns (>=56°C) and strong alkaline degreasers are mandatory to break down hydrophobic grease reservoirs.

Kit 4:  The Mixed Dust & Liquid Lipid Kit

Kit Contents:  UV Forensic Torch,  Checkpoint UV Marker,  UV Oil  50ml and  UV Powder 10g (Duster)

  • What it does: Replicates ‘hybrid’ kitchen soils (liquids/oils mixed with dry baking powders).
  • Best suited for: Pizzerias, pastry shops, industrial dough makers, and fried chicken outlets.
  • How it works: It simulates the tough, sticky paste created when liquid cooking oils (like olive oil, butter, or fryer oil) bind with dry dusts (like flour or powdered sugar). It ensures complex equipment like dough rollers and canopy vents are validated to a 0.0% clean standard.
 
⚠️ SFBB KITCHEN COMPLIANCE & PRACTICE NOTICE
This guide is a practical training aid designed to help kitchen teams improve their cleaning standards and spot hidden dirt. It is a recommendation only and does not replace, change, or override your official Food Standards Agency (FSA) Safe Food, Better Business (SFBB) diary, your daily cleaning schedule, or your local Environmental Health Officer (EHO) requirements.
 
Where your kitchen’s established food safety procedures or allergen controls are stricter, they must always be followed. It is the Kitchen Manager’s sole responsibility to ensure these UV training exercises are carried out safely and recorded correctly in your daily kitchen logs.
 
THE CHECKPOINT 0.0% KITCHEN CLEAN-DOWN RULE
 
“A kitchen station is only truly clean when there is exactly 0.0% glow left under your 365 nm UV torch after cleaning“.
 
If you shine your UV torch over a surface and see even a tiny speck of glowing tracer, the station has failed the check. A residual glow means the staff missed a spot, didn’t scrub hard enough, used cold water, or didn’t let their sanitizer spray sit long enough to work.
 
When a spot fails, the station must be locked down and re-cleaned immediately. Do not release the area for active food preparation until it passes the UV check with zero glow.”
 

Legal Disclaimer This product is designed as an educational and operational aid for hygiene training and verification purposes. While it supports hazard analysis critical control point (HACCP) principles, its use does not guarantee compliance with local food safety laws or regulatory standards. Users remain solely responsible for ensuring all health, safety, and hygiene protocols meet current legal requirements in their jurisdiction. The manufacturer and distributor accept no liability for hygiene failures, contamination, or any damages arising from the use or misuse of this product.

For businesses and organisation regulated under HACCP:

Click here for HACCP Frequently Asked Questions:

For further information and clarity on these new products.

For businesses and organisation regulated under SFBB:

Click here for SFBB Frequently Asked Questions:

For further information and clarity on these new products.

See ‘Delivery’ tab on the menu bar for more detailed shipping and delivery information.

Whilst we can usually turn around most web orders within 1-3 working days. Please allow time for the order to be processed and produced for you. If you have genuinely urgent order, please contact us first to ensure we are able to turn around your order in time.  Please appreciate that there will be other customer’s orders ahead in the queue!

Orders Dispatched:  TUESDAYs (Post/Special-D)   WEDNESDAYs  (Courier)   THURSDAYs  (Post/Special-D)  FRIDAYs  (Courier)

Please Note: We are unable to ship web orders on Mondays.

UK Delivery options

Standard Delivery is a flat rate delivery charge using Royal Mail’s 1st Class Parcel Post.

Special-Delivery (small parcels) and UK Courier (larger/heavier parcels) will provide a swift next day delivery from the day of dispatch and NOT from the date of order.

Note: We do not to offer a specific ‘Next Day Delivery’ option as we cannot realistically guarantee such a service, especially in the current climate.

If you require a recorded / tracked delivery, please select either the Express Delivery or Courier Delivery option at checkout.

EU & International Orders

Owing to the higher cost or processing and shipping EU and International orders we have a £44 Minimum Order Value (MOV) for VAT Exempt Business orders.

However, due to new EU VAT rules, private (B2C) orders have a £135 Minimum Order Value.  Please Note:  Whilst we will not add VAT to your order, VAT will be payable once the goods have arrived in your country.

Business Orders destined for the EU will require a Company Name, VAT Number and EORI Number for customs clearance.

We will only ship EU and International orders at the Buyers risk. Once the goods are handed over to the courier they become the buyers property and responsibility.

For reasons of security and speed, we only ship EU and International orders via Express Courier.  Delivery charges are calculated at checkout.

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