Cleaning and disinfection has been made by (ISS) International Service System Hungary Kft. in one of the Transdanubian export meat production unit since three years. For controlling the result of hygienic measures, the points of sampling has been determined according to the HACCP/VEKIP (Hazard Analysis of Critical Control Points) system in the clean and not-clean zones. The data were collected for three years and analyzed. For controlling the quantitative bacteriological status of the surfaces, the ten Care agar impression examination method was applied. Total 12,081 samples were examined. Approx. one third of the samples were also tested by qualitative bacteriological method using wool swabs. Based on the results of both methods, the surfaces were classified according to the 6/1978. (VII. 14.) EuM sz. order. 94.3% of the so-called ''not-clean'' zone of the slaughterhouse while 98% of the so-called ''clean'' zone, including also the cutting and ham plants, proved to be appropriate after cleaning and disinfection (Table). Critical points were Salmonella and E. coli Typ 1 free after cleaning and disinfection in all cases.