The objective of this study was to diagnose the risks of microbiological contamination in 3 meet products: Frankfurt type sausage, Virginia ham and dried salted pork, made in the meat processing plant at the University of Guadalajara. The influence from the physical infrastructure of the plant was evaluated such as the type and number of handlers, number of people present when the handling was carried out, as well as the time of manipulation and storage in refrigeration, the environmental conditions in processing areas and refrigeration and water from the municipal source (used to wash hands), equipment and utensils. Meat products with various preparation processes were chosen, individual microbiological tests for Salmonella, Escherichia coli and Staphylococcus aureus were made. The 90 point sanitary questionnaire was used to verify sanitation for physical risks in the processing plant. The results were analyzed using the EpiInfo 2002 data base. There was a significant effect (p< 0.05) between independent variables, number of people coming in per day, and time of refrigeration with S. aureus present in the sampled food. Using standard comparison we observed that 100% of the products had some kind of microorganism. The installations complied entirely with the 90 point questionnaire by 23.08%, partially by 42.31% and was incompliant by 34.62%.