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CHECKPOINT PRO MINI KIT – SFBB

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CHECKPOINT PRO MINI KIT – SFBB

£95.00

CHECKPOINT™ Mini-Kits for SFBB Food Hygiene Verification, Audit-Testing & Visual Hygiene Training.

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Checkpoint VHT Food Hygiene System - Summary

CHECKPOINT PRO MINI KITS bring together a range of specialised UV tracer tools, designed for food safety managers, hygiene auditors, and kitchen managers. 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).  

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, building fast, automatic muscle memory for correct cleaning techniques without the need for translation.

Each kit is designed to focus on a particular food-soil type to closely match the foods you make, prepare or handle on a regular basis i.e:
Retail & Bakery Group
Fresh Prep & Catering Group
Hot Grease & Processing Group
Specialty Mixed Group

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Kit#3 
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Kit#4
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Bakery & Retail Group  i.e: Sandwich Shops, Grocers, and Supermarkets, Bakeries, Flour Mills, Grain Packers etc

Fresh Prep & Catering Group  i.e: Cafes, Coffee Shops, Pubs, Bars, and Event Caterers, Butchers, Sushi Bars etc

Hot Grease & Processing Group  i.e: Fish & Chip Shops, Takeaways, Burger Grills, Commercial Carvery Kitchens etc

Specialty Mixed Group  i.e: Pizzerias (flour + olive oil), Doughnut & Pastry Shops (sugar + fryer oil) and Pasta makers etc

 

  CHECKPOINT™ PRO MINI KIT 1:  The Dry & Touch-Transfer System

Perfect for bakeries, flour mills, sandwich shops, and grocers to stop invisible cross-contamination and track airborne allergen drift.

What it does: Simulates fine dry dust, dry baking powders, and hand-to-object contact routes.

What’s inside: A 365 nm UV-A Torch, CHECKPOINT™ UV MARKER,  CHECKPOINT™ UV TRACER (50ml) and a CHECKPOINT™ UV DUSTER.

The Problem It Solves: Traditional cleaning struggle to capture fine, airborne particles and cross-contact pathways. If allergens or dry dust residues are left behind, they can shield bacteria from sanitisers and compromise food safety.

How It Works: This kit allows you to visually map exactly how far fine baking powders (such as gluten or nut dust) drift through the air. It also lets you track how easily staff transfer invisible hand oils onto high-touch surfaces like fridge handles, door latches, and packaging lines, proving exactly where your sanitising schedules need tightening.

Best suited for: Sandwich Shops, Cafes, Coffee Shops, Grocers, and Supermarkets, Bakeries, Flour Mills, Grain Packers etc.

 

 CHECKPOINT™ PRO MINI KIT 2:  The Wet Organic & Protein System

Designed for butchers, sushi bars, cafes, and fresh prep kitchens to target wet proteins, sticky raw food juices, and dairy residues.

What it does: Simulates wet proteins, raw food juices, and liquid organic residues.

What’s inside: A 365 nm UV-A Torch, CHECKPOINT™ UV MARKER,  CHECKPOINT™ UV TRACER (50ml), and a CHECKPOINT™ UV Gel (50ml)

The Problem It Solves: Wet proteins, raw meat juices, and milk scale are highly adhesive and create prime breeding grounds for dangerous bacteria. Standard wipes often leave a thin, invisible film inside crevices, cutting board grooves, and machine attachments.

How It Works: By mimicking sticky egg whites, raw poultry run-off, and dairy scale, this kit visually proves whether your daily washdown protocols are actually penetrating deep into knife scars, mixer shafts, and sink plugholes. If it glows under the UV torch, it’s not clean—retrain staff on the spot and clean it again!

Best suited for: Cafes, Butchers, fishmongers, sushi bars, fresh prep kitchens, bars and pub kitchens, and event caterers.

 

 CHECKPOINT™ PRO MINI KIT 3:  The Heavy Fats & Machinery System

Perfect for takeaways, fast-food outlets, burger grills, and high-speed slicing lines to conquer baked-on lards, griddle fats, and mechanical oils.

What it does: Simulates baked-on grease, thick animal fats, lard, and high-temperature machinery oils.

What’s inside: A 365 nm UV-A Torch, CHECKPOINT™ UV MARKER,  CHECKPOINT™ UV GREASE (30ml) and a CHECKPOINT™ UV Oil (50ml).

The Problem It Solves: Heavy, carbonised animal fats and industrial machinery gear oils are naturally waterproof. Wiping them with cold water or weak detergents simply smears the grease, leaving hidden reservoirs that attract pests and contaminate food.

How It Works: This kit simulates stubborn griddle carbon, heavy burger fat, and sliding track lubricants. It physically demonstrates to your team why high-temperature washdowns (above 56°C) and active alkaline degreasers are mandatory to melt away grease films and clear gearbox seals.

Best suited for: Fast-food takeaways, burger grills, fish & chip shops, commercial bakeries, carveries and heavy slicing lines.

 

 CHECKPOINT™ PRO MINI KIT 4:  The Mixed Dust & Liquid Lipid System

The best solution for pizzerias, pastry shops, doughnut outlets, and pasta makers dealing with sticky, dual-phase kitchen mess.

What it does: Simulates ‘hybrid’ kitchen soils (liquids/oils mixed with dry baking powders).

What’s inside: A 365 nm UV-A Torch, CHECKPOINT™ UV MARKER,  CHECKPOINT™ UV OIL (50ml) and a CHECKPOINT™ UV DUSTER

The Problem It Solves: When liquid lipids (such as cooking oils, butter, or fryer mist) bind with dry baking powders (like flour, starch, or sugar), they form a highly adhesive, cement-like paste that clings tightly inside dough rollers, canopy vents, and table seams.

How It Works: This kit allows you to replicate these complex, hybrid kitchen residues to verify that high-risk equipment is cleaned to a perfect 0.0%-glow standard. It is the ultimate tool to prove to visiting EHO auditors that your dual-phase zones are completely clear of both allergen and oil residues.

Best suited for: Pizzerias, pastry shops, industrial dough makers, and fried chicken outlets and pasta makers.

 

 

Each kit comes with a handy SFBB Kitchen Managers Guide explaining the role of each UV tracer and real-life suggestions on how to use them along with the necessary SFBB Compliance Documents you’ll need to be EHO Inspection Ready!

 

 

The CHECKPOINT™ Food Safety Hygiene System.

Brings 20 years of GLOWTEC’s Healthcare product innovation to the Food Industry. Comprising of several, specialised UV based Auditing tools designed to work hand-in-glove with existing ATP testing methods, providing instant visual proof of clean-down effectiveness.

  • Realistic Simulation:  Each tracer medium is formulated to mimic real food soils, matching the physical characteristics of the products you produce or handle.
  • Invisible Protection:  Formulated with non-toxic, allergen-free tracers that remain invisible under normal light until illuminated with UV light.

With these innovative, low-cost UV tools you can…

  • Help validate and prove clean-down procedures.
  • Help test and ‘UV-Verify’ hygiene cleaning methods.
  • Run regular ‘Secret Shopper‘ Hygiene Audits.
  • Deliver on-the-spot Visual Hygiene Training.

By providing clear, visual evidence based feedback drives lasting Behavioural Change while overcoming language barriers; one of the main causes of hygiene misunderstandings and hygiene compliance failings.

 

CLICK HERE for more on this new product range…

 

Quick Cleaning & Training Guide (SFBB)

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

What it Looks Like What it Tests or Teaches Kitchen Spills it Mimics How best to Clean
POWDER 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 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.

Combine the CHECKPOINT UV Tracer Range with the SHOWBOX Visual Hygiene Training (VHT) System for complete cross-contamination control.

While CHECKPOINT validates surface clean-downs and touchpoint hygiene, the SHOWBOX trains staff in flawless handwashing and PPE practices, giving your business a complete 360° hygiene defence framework.

360 degree Hygiene Defence Framework

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)

is a practical, visually-driven training method that takes the “invisible” threats in a kitchen or food facility—like allergens and contaminants and makes them instantly, brightly visible under safe ultraviolet (UV) light.

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 driving lasting behavioural change”.

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

 

360 degree Hygiene Defence Framework

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™ cosmetic 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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