This International Standard specifies a horizontal method for sampling techniques using contact plates, dipslides, stick swab, sponge and cloth on surfaces in the food industry environment (and food processing plants), with a view of detecting or enumerating culturable microorganisms (pathogenic or non-pathogenic bacteria, yeasts and moulds). This International Standard is not designed at validating the cleaning and disinfection procedure. NOTE Sampling techniques for primary production samples is covered by ISO 13307.[1] Sampling techniques for carcasses is covered by ISO 17604.[2] Sampling techniques for analysis of noroviruses and hepatitis A viruses is covered by ISO 15216.[3] No advice on sampling frequency, number of sampling points, necessity to rotate sampling points is given in this International Standard as they have to be chosen on a case-to-case basis. NOTE The term environment means any item in contact with the food product or likely to represent a contamination or recontamination source, for example, material, premises, operators.