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The objectives of the present work were to evaluate the microbiological quality of samples of ham and mozzarella before and after training good practices for the handlers of these foods in a hypermarket in Ribeirão Preto/SP. Microbiological quality was assessed by counting mesophilic microorganisms; determination of the most probable number (NMP) of total and thermotolerant coliforms; presence of Escherichia coli; presence of Salmonella. Detect among the handlers if any were carriers of Staphylococcus and the presence of this microorganism in the newly manipulated food. The population of mesophilic microorganisms found in the samples of ham and mozzarella was statistically significant (p <0.05), when compared to the population found after training in good practices given to handlers of these foods. Contamination by total coliforms was not significant at any time during the analysis (before or after training). All samples analyzed were negative for the presence of thermotolerant coliforms for bacteria of the genus Salmonella. The hypermarket's ham and mozzarella handlers were not carriers of Staphylococcus aureus. The work highlights the importance of training in good food handling practices, which guarantees food with a longer shelf life, as well as safe food for the consuming population.