Microbiological risk in food is the main source of food-borne illnesses that can be very unpleasant with even fatal consequences. Pathogenic microorganisms may appear almost everywhere, and a particular danger to the population may be present if an infection occurs in the hospitality facility due to a possible epidemic that can significantly disrupt the business's operations by losing customer confidence, which can result in a loss of income. Since the global trend of nutritional diseases has no tendency to decrease, it is highly desirable to pay maximum attention to the technological process of preparing food from the beginning of its processing to its consumption - from field to table. It is of utmost importance for all food contact objects to get acquainted with the various methods of good technology because only their successful implementation can help ensure healthy food and nutrition