Food made at university can be a vehicle for foodborne diseases and food poisoning if it is not handled properly. In this study, the microbiological quality of foods (bread, cooked chicken, cooked meat, cooked rice, cooked macaroni, cooked vegetable, cooked legumes, feta cheese, boiled Egg, processed cheese and jam) was assessed, at Banha University campus. A total of three random samples of breakfast, lunch and dinner samples were collected from the campus student's restaurant after cooking. The result obtained revealed that the mean bacterial count from the breakfast meal sample was 6.9×103 cfu/g on bread and 3×10 cfu/g on biscuits, while lunch meal total bacterial count ranged between 2.9×102 and 8.5×104 cfu/g. on the other hand dinner meal, the total bacterial count ranged between 3.5×102 and 8.1×104 cfu/g. Pathogenic bacteria in breakfast lunch and dinner meals were not detected for coliform group and Salmonella sp. counts. While Staph. aureus was a little count for breakfast lunch and dinner meals. This means that food items in this study were carried out under sanitary conditions and very good food hygiene. This study recommended that food handlers should ensure strict personal hygiene and that of the environment, and the general sanitary condition of the university hostel restaurant should be improved.