**7. Conclusions and recommendations**

By following a systematic approach in assessing risks from production to serving food safety managers will better define the control measures to be adopted in catering settings to prevent foodborne infections. GMPs and HACCP principles should be followed together with special training of food handlers. Although microbiological quality of prepared meals is often satisfactory, special care should be taken regarding indicator microorganisms or prevalence of pathogens such as *L. monocytogenes*. Control of time and temperature along the food chain might prevent microbial growth until risk levels. Other measures such us excluding key highrisk foods to the most susceptible population (i.e., children, elderly, immunocompromised people) would also be advisable.
