Analysing the principles of producing dishes using the cook-chill technology it is possible to distinguish significant factors, potentially influencing microbiological quality of dishes prepared in this technology that is their durability and usefulness for consumption. The study was aimed at verifying factors that determine microbiological quality of meat dishes prepared in cook-chill technology, in the conditions of catering establishment serving meals to 3,000 persons. The factor determining the quality of dishes prepared in the cook-chill technology is the time of chilling after heat treatment. As a result of the carried out optimization of the process of blast chilling it was found out that maintaining the assumed technological regimes during chilling the dishes in portions is possible only after storing them in one layer in GN container. In the case of semi-liquid dishes it is necessary to use containers GN 65 mm, as in the higher containers the time of chilling exceeded 240 min. Microbiological testing (determining Total Plate Count and Total Count of Psychrotropis) shows that microbiological state of the dishes is determined, in high degree, by the cleanness of appliances (for mechanical treatment of food) and hands of employees.