A hygiene monitoring technique in which sterile swabs are wiped across food contact surfaces, equipment, or hands in a food preparation facility, then analysed in a laboratory for microbial contamination. Swabbing detects total bacterial counts as well as specific pathogens or indicator organisms, revealing whether cleaning and disinfection are effective. Regular swabbing programmes form part of HACCP verification, with results trended over time to spot deteriorating hygiene before it causes product contamination. Rapid methods such as ATP bioluminescence give instant readings, while traditional culturing identifies the organisms present. Consistent technique and representative sampling sites are essential for meaningful results.