Cook-serve method in mass catering establishments: Is it still appropriate to ensure a high level of microbiological quality and safety?

► We evaluated the hygienic quality of three cook-serve catering establishments. ► We monitored microbiologically foods, water, food contact surfaces and food handlers. ► The presence of Listeria monocytogenes was found in 11.5% of soft cheese samples. ► Pseudomonas aeruginosa was found in 21.4% of microfiltered and in 21.9% of tap water samples. ► Changes in the timing of food preparation and holding temperatures are needed.