通过对269份熟食冷拼菜监测结果的分析,证明一、四季度合格率明显高于二、三季度,差别非常显著;大、中型餐厅合格率明显高于小型餐厅;冷荤、素菜之间合格率无显著差别。提出冷拼菜的制作必须具备专用加工间、专用工具容器、专人制作,严格操作卫生与消毒,尽量缩短加工到食用的时间,减少食品污染机会,加强经常性卫生监督,特别是制作过程中工具容器、熟食冰箱的使用卫生管理和监督监测,制定相应的管理与消毒制度及卫生标准,是减少食品污染和防止食物中毒发生的根本途径。 Through the analysis of the results of the monitoring of 269 cooked cold-spewing vegetables, it was proved that the qualified rates in the first and fourth quarters were significantly higher than those in the second and third quarters, and the difference was significant. The passing rates of large and medium-sized restaurants were significantly higher than those in small restaurants; No significant difference in rates. It is proposed that the production of cold spell must have special processing workshops, special tool containers, special production, strict operation of sanitation and disinfection, shortening the time from processing to consumption, reducing the opportunity of food contamination, strengthening the regular hygiene supervision, especially the tools in the production process The use of containers, cooked-to-order refrigerators, sanitary management and supervisory monitoring, and the development of appropriate management and disinfection systems and hygiene standards are fundamental ways to reduce food contamination and prevent food poisoning.