A satellite food-service system was assessed as related to spaghetti and chili in terms of time and temperature conditions during various phases of product flow and microbiological and sensory quality of food. This was for the purpose of identifying critical points in processing and contributing to a data base on quality and safety in various types of food-service systems. Critical phases were indicated in findings of relatively wide and, in some instances, unacceptable ranges in time and internal temperature for about half of the phases of product flow for both products, particularly, after heating for service. Sensory quality scores for characteristics evaluated ranged from 6.3–7.4 for chili and from 5.9–6.8 for spaghetti (based on a 9-point scale). Total plate counts indicated that microbial quality of both products was good but variable with numerous genera of known pathogens identified. These results, coupled with findings of variable time and temperature, point to the potential for public health hazards if food is mishandled in systems of this type.