Examinations and control analyses for assessing the microbiological quality of food play a central role in quality assurance in all food businesses. This guide provides a detailed description of all routine procedures for conducting laboratory controls. Detailed working instructions with precise formulations, practical tips, as well as sampling plans and extensive tables on germ count standards enable the direct application of the testing methods in the laboratory and the interpretation of results. The revised 4th edition has been supplemented with the HACCP concept and additional topics to comply with the nationwide food hygiene regulation that came into effect in February 1998.