In this study, 100 franchise bakery shops of same brand located in 5 diff erent geographic regions in Turkey were investigated during 12 months. In this period, it was aimed to determine microbiological loads of the direct food contact surfaces and the equipments used at manufacturing and selling processes for 4 microbiological parameters and to expose the diff erences of mentioned media according to the diff erent regions and each other. Total of 6 samples, (3 samples for direct food contact surfaces, 3 samples for equipments used at diff erent processes) were taken for each sales point and the samples were analyzed for plate count, total coliform group bacteria, Escherichia coli and Staphylococcus aureus. According to the results we got, microbiological pollution levels of the surfaces and equipments were significantly diff erent from each other statistically. To compare 5 diff erent geographic regions two each, t test was used. According to the results we got, Marmara region had the lowest microbiological pollution rate while the Middle Anatolian region had the highest, according to microbiological parameters analyzed. We could not determine any significant diff erences when the surfaces and the equipments were compared.