Biofilm are complex communities of bacteria residing within an exopolysaccharide matrix that adheres to a surface. Bacterial biofilm formation in food processing plants and food service establishments is a continuous cross-contamination risk through survival and persistence despite disinfectant treatments. In this study, one hundred and twenty (n=120) different food-contact surfaces in a three different hotel commercial kitchens and one meat processing plant were selected and examined bacteriologically. Bacteria were isolated from the surfaces to evaluate the capacity for biofilm formation and disinfectant susceptibility. Therefore, strategies like the hygienic design of equipment, correct use and the right selection of sanitizers, and novel natural eco-friendly chemicals would prevent and control Biofilm.