It has been proved that a partial vacuum (0,07 MPas) and cooling temperature for storing cooked dishes led to prolonging their sensory shelf-life and microbiological quality. In comparison with traditional storing, storage time of these products in a partial vacuum was 1,5 times longer than in case of fried pork chops, 2 times longer in case of tomato soup and 3 times longer in case of cooked pasta. The method of storing cooled dishes in lower pressure conditions might be recommended as a method of prolonging the shelf-life of cooked dishes massproducedfor group catering facilinies.