The aim of the research was to estimate microbiological safety and shelf life of poultry dishes prepared in cook-chill technology and stored at a temperature 3^oC±1^oC by 6 days and assessment of the microbiological stability. The prepared and stored dishes were processed in an institutional catering factory of efficiency of 3000 dishes per day. Based on the results, it can be stated that microbiological quality of the analysed dishes was differentiated in series realized at spring and autumn and in processing cycles. Probably, it reflected the differences of quality of the raw materials used for processing. Additionally, GHP and GMP rules were fulfilled, especially the personal hygiene and cleanness of technological equipment. Low quality of dishes was due to a lack of the defined parameters of cooking and chilling process. There is the necessity of standardization of technological processes and exact monitoring of observed technological parameters. These days, the technological process is realized at high risk of food-borne diseases level and should not apply cook-chill technology for preparing poultry dishes.