Mikrobiološki rizik u hrani glavni je izvor bolesti uzrokovanih hranom koje mogu biti veoma neugodne s čak kobnim posljedicama. Patogeni mikroorganizmi mogu se pojaviti gotovo svugdje, a posebnu opasnost za populaciju mogu predstavljati ako do zaraze dođe u ugostiteljskom objektu zbog moguće epidemije koja može značajno poremetiti poslovanje objekta gubitkom povjerenja kupaca što zatim može rezultirati gubitkom prihoda. Budući da svjetski trend prehrambenih bolesti nema tendenciju smanjivanja, vrlo je poželjno posvetiti maksimalnu pozornost tehnološkom procesu pripreme hrane od početka njezine prerade, pa do njezine konzumacije - od polja do stola. Od izuzetne je važnosti za sve objekte koje dolaze u kontakt s hranom da su upoznati s različitim metodama dobre tehnološke prakse, jer samo njihova uspješna implementacija može pomoći osigurati zdravu namirnicu i hranu.

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