The presence of adenosine triphosphate (ATP) on a surface indicates the presence of contamination — food residue, allergens, and/or bacteria — implying a potential for the surface to harbor and support bacterial growth.
Therefore, low ATP levels are desirable. The manufacturer of the meter used in this study notes that ATP levels of 0-30 are acceptable on food preparation surfaces and levels below 100 are considered “clean.”
A luminometer measures the reflective index of light. On a scale of 1 to 100, 1 is the lowest possible gloss and 100 is the highest. With the floors in this test, the concrete surfaces were not polished or finished and, therefore, a less glossy or matte surface is desirable because grease and syrup residues are shinier than a clean floor.
Slip resistance: On a scale of 0 to 1, 0 is the most slippery floor and 1 is the least slippery.
Therefore, higher slip resistance or static coefficient of friction ratings are desirable to ensure slip, trip and fall incidents are minimized.
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