Background: Ensuring hygiene and microbiological safety in food production is critical to public health and product quality. Traditional culture-based methods for monitoring microbial contamination at critical control points (CCPs) are time-consuming (24–72 h incubation), delaying corrective actions. Rapid ATP bioluminescence methods offer near real-time assessment by detecting adenosine triphosphate (ATP) as a proxy for microbial and organic residues. Aim: This study evaluates the effectiveness of a rapid ATP bioluminescence assay (Hygiena MicroSnap Total) in comparison with the conventional plate count method for monitoring surface hygiene in confectionery production (marshmallow, licorice, and chewing gum lines). Methods: Nine CCPs were identified across three production lines, and swab samples (10×10 cm areas) were collected in parallel using the rapid test and the pour-plate method. Rapid-test swabs were incubated at 30 ± 1 °C for 7 h and measured with an EnSURE Touch luminometer, while conventional swabs were serially diluted and plated on Plate Count Agar (PCA) followed by incubation at 37 °C for 48 h. Results: The ATP bioluminescence method detected significantly higher microbial levels (approximately tenfold) than the plate count method, yet showed a strong linear correlation with traditional CFU counts across all samples (R 2 = 0.95–0.98). Regression analysis for licorice and