In this study heated food was collected in kitchens on battalion’s level to verify whether the kitchen teams comply with the accurate procedures written in the regulations. Based on these baseline data it would be possible to take corrective actions where necessary and to educate the kitchen team. In the months of September and October 2015 ten battalions with a total of 35 kitchens at 36 different locations were sampled over a period of one week. The samples (n=480) were analyzed with cultural standard methods for the parameters: total aerobic mesophilic viable counts, Enterobacteriaceae, B. cereus, coagulase positive Staphylococci and C. perfringens. In general, the results suggest a good microbiological quality of heated food produced in these kitchens. However, some kitchens and some products, for example mashed potatoes (B. cereus), showed striking results. Such data are important for building up a risk-based microbiological monitoring system. Moreover, the detection of B. cereus in 5% of the 480 heated food samples highlights the importance of cooling the pre-produced heated food as fast as possible and to keep it refrigerated. Otherwise, the heated products have to be stored before serving at enough high temperature (≥65°C) to prevent multiplication of B. cereus. This study points a benefit out of such microbiological examinations. Therefore, a risk-based implementation of product examinations within the self-control system of the Swiss army kitchens should be pursued.