CrossCheck measures presence of raw meat and fish residues giving results in two to five minutes.
If raw meat residues are detected in areas where they should not be there is a potential risk of food poisoning, said the firm.
It includes a swab for sample collection and the test is activated with a snap and squeeze action, which releases the test reagent into the lower part of the device where it mixes with the sample.
The result is measured in a small hand-held instrument (EnSURE) to produce a numerical figure in a patented light emitting reaction. The higher the output the greater the amount of raw meat detected and the greater the potential risk from associated pathogens.
CrossCheck measures an enzyme present in raw meat and fish. The enzyme is destroyed by cooking so it can be used on finished product to verify cooking processes.
A negative result means that raw meat residues were not detected and risks are low.
A positive result indicates the presence of a potential hazard and the higher it is then the greater the risk from hazards including pathogens such as Campylobacter and Salmonella.