The growing appreciation of the food service sector and high competitiveness, coupled with the concern over sanitary and nutritional quality of foods, leveraged the need for establishments producing food/ meals to improve the quality of products and services offered. Cases of diseases caused by foodborne pathogens occur daily throughout the world. Inadequate hygiene practices in food processing environments can result in product contamination by pathogens-becoming a risk to consumer safety. Within establishments producing food/meals, it is essential to assess and implement controls for microbiological contamination. Shelf life of foods is related to several factors such as the air quality in processing environments, surface conditions of equipment and utensils, and personal hygiene and behavior of food handlers. Literature records of inappropriate situations in food service indicate a risk of contamination in these establishments. Therefore, it is the technicians' responsibility to monitor constantly the conditions of the air, surfaces, countertops, appliances, utensils and handlers. Each food and nutrition unit should adopt good practices and standard operating procedures for sanitation. This serves as strategy for obtaining safer food.