SUMMARY The quality and safety of the food of vegetal and a nimal origin represents a significant objective of the national and world organizations w ith concern to human and animal health. According to the EU Regulation, the evaluation and removal of all direct or indirect risks assessment in the production, processing, transport and consume, enables the prevention and removal of natural contaminants, accidentally intro duced or occurring because of the improper handling of the food, starting with their origin and until they get on the table. Our research was conducted over a period of three y ears in order to make an assessment upon the quality of pastries from a unit of Cluj-Napoca. There have been studied a number of 19 samples of fresh pastries products, as follows: salatini mignon pastries, muffins with ham, bacon and cheese, corn poppy, salatini wi th cheese and apple strudel. There were determined the organoleptic characteristics: colour , smell, feel feeler, presence of foreign bodies (visible free or with the stereomicroscope). The raw chemical composition was determined in the laboratory by the conventional me thodology (after Weende). Based on the obtained data, there was calculated the raw energet ic and digestible values. The results showed that the dry matter content was between 70,12% and 74,82%, with one exception where the value was of 55,31% (cheese muffins). The value of the protein content was approximately uniform for four samples (between 10,00-10,57%) and higher for the salatini with cheese (11,35%). For the strudel the protein content was lower (8,27%) corresponding to this variety of food. The values o f fat content was very variable, from 9,14% to 26,44 % of the products (17,46 % and 36,49% dry matter). The free azote extract (NfE) content was between 35,15 % and 48,52 %. The mineral compounds were around the value of 2 % only for two samples (pizzet and salatini with cheese), due to the contained dairy products in the receipt. For the rest of the produc ts assortments, the raw ash was between 0,63 % (apple strudel) and 1,05% ( with exception of the salatini with ham: 1,59%). The energetic