Surface hygiene testing made simple, fast, and reliable.
Microbiological testing based on the Contact Slide method to support self-monitoring activities in the food industry, hospitality, and public catering sectors.
Why is regular surface hygiene testing important?
For businesses in the food, hospitality, and cosmetics industries, ensuring clean and microbiologically compliant work surfaces is essential for product safety, consumer protection, and regulatory compliance.
Regular self-monitoring helps identify hygiene deficiencies in time, prevents product recalls and regulatory sanctions, while providing objective evidence of the effectiveness of the HACCP system and cleaning protocols.
- Documented support for HACCP and IFS/BRC systems
- Validation of cleaning and disinfection protocols
- Preparation for regulatory inspections
- Improvement of product quality and shelf life
What is the Contact Slide (DIP-Slide) method?
The Contact Slide is a double-sided plastic paddle coated with agar, which is pressed directly onto the surface to be tested, dipped into liquid, or inoculated using a swab sample. Different selective culture media are applied to each side of the paddle, allowing up to two different groups of microorganisms to be detected simultaneously from a single sample.
Fast
Reliable results within 24–72 hours.
Reliable
Selective culture media in accordance with the ISO 18593 standard.
Simple
No complicated sampling required.
Approved testing parameters
Our laboratory performs the quantitative determination of the following microbiological parameters from hygiene samples with NÉBIH authorization.
General hygiene indicators
- Total microbial count (on TSA / PCA culture media)
- Yeast count
- Mold count
Fecal contaminant indicators
- Enterobacteriaceae count
- Coliform count (VRBL / chromogen)
- E. coli count (chromogen)
- Enterococcus count
Spoilage microorganisms
- Pseudomonas count(Cetrimide agar)
- Yeasts and molds (Rose Bengal)
- Aerob mesphil colony count
Potential pathogens
- Staphylococcus aureus count (Baird-Parker)
- Coagulase-positive, mannitol-fermenting Staphylococci (Vogel-Johnson)
How we evaluate the samples
After incubation, the number and appearance of colonies growing on the culture medium are determined visually and, when necessary, using an automated colony counter. The results are reported in colony-forming units (CFU).
* The evaluation scale is based on Liofilchem guidelines. Final assessment is carried out taking into account the type of surface tested, the production technology, and the applicable regulatory and industry limit values.
Our service is an ideal choice.
Food processing companies
Meat processing, dairy, bakery, confectionery, and fruit and vegetable processing industries: regular monitoring of production lines, packaging equipment, and storage surfaces.
Catering services and cafeterias
School, kindergarten, hospital, and nursing home kitchens: documented HACCP system monitoring and verification of cleaning and disinfection effectiveness.
Hospitality and HoReCa sector
Restaurants, cafés, and hotel kitchens: monitoring of preparation counters, refrigerators, cutting boards, and hand hygiene for self-inspection programs.
Cleaning service providers
Industrial cleaning service providers: objective verification of service quality for clients, including reference measurements.
Companies preparing for audits
Companies preparing for IFS, BRC, or ISO 22000 certification: strengthening internal audit systems with documented microbiological testing.
How does the collaboration process work?
Consultation
We assess your needs and discuss the testing points, sampling frequency, and relevant parameters.
Sampling
On-site sampling carried out either by our specialists or, following training, by your own staff using the Contact Slide tools provided by us.
Laboratory analysis
Incubation at 36°C for 24–72 hours under controlled conditions, with additional yeast determination for a further 24–48 hours if required.
Evaluation
Evaluation of colony count and appearance, identification of factors causing deviations, and comparison with industry limit values.
Report and suggestion
Detailed test report, audit-ready documentation, and expert recommendations for improving hygiene practices.
What you should know about the service
How large an area should be sampled?
A Contact Slide typically collects a sample from a 12.5 cm² surface area using one side of the slide. During standard evaluation, the measurement is usually extrapolated to 100 cm² or 10 cm², allowing the results to be scaled accordingly.
How long does sampling take?
Testing a single sampling point takes only a few seconds: the slide is pressed onto the surface and then returned to its container. An assessment of an average facility can be completed within 30–60 minutes.
Should samples be taken before or after cleaning?
To verify the effectiveness of cleaning and disinfection, sampling is always recommended AFTER CLEANING and before production starts. Contact Slide plates contain neutralizing agents that neutralize residual disinfectants.
How often should testing be carried out?
The frequency depends on the industry, the risk category of the manufactured product, and the internal monitoring plan. In general, monthly, biweekly, or weekly schedules are common; at critical control points, testing may even be justified on a per-shift basis. The exact plan is developed jointly with the client.
Are our test results accepted by the authorities?
Our laboratory is a NÉBIH-authorized service laboratory (registration number: 540/2026/Lab/NÉBIH), and our test reports may also be used during official inspections for standard self-monitoring and audit purposes. In certain cases, accredited methods may also be required.
Do the samples require separate cooling or special transportation?
After sampling, the Contact Slide plates should be delivered to our laboratory within a few hours at room temperature (10–25°C), or, upon prior arrangement, our specialists can collect the samples on site.
Request a personalized quote.
Fill out the form, and our colleagues will contact you within 1 business day to develop the testing plan.
Laboratory address
1118 Budapest, Budaörsi út 15. 1. emelet 11.
food@foodcontrol.hu
Phone
+36 70 338 2408
NÉBIH authorization
540/2026/Lab/NÉBIH