Abstract: Objective: To understand the status of microbial contamination in the production of pre-cooked food, to provide a basis for the sanitary control of pre-cooked food enterprises, and to make recommendations for the formulation of related product hygiene specifications and standards. Methods: From the 70 pre-cooked food enterprises in Hunan Province, 5 samples were stratified and stratified to detect the settling microbe in ambient air, the total coliform and the total number of colonies in the contact surface, the adjacent contact surface, and pre-cooked food samples. Results: the settling microbe in ambient air, the total coliform and the total number of colonies in the contact surface, the adjacent contact surface, and pre-cooked food samples，are all related to the scale of the enterprise（P=0.000＜0.05），the total number of colonies on surface is related to the production workshop（P=0.000＜0.05），the hands of the processor in the contact surface are more susceptible to microbial contamination（P＜0.01），the distribution of the total number of colonies in pre-cooked food samples is related to the product type（P=0.001＜0.05），the total coliform and colonies of process products are higher than the finished products. Conclusion: Pre-cooked food enterprises, especially medium-sized enterprises, should strengthen the hygienic requirements of pre-cooked food production workshops and the hygienic control of process products; it is recommended that the relevant product standards and product production hygienic specifications should pay attention to the hygienic management of workshops and hygienic control of the production process.