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食品卫生实行法制管理以来，饮食行业的卫生状况和餐具消毒效果日渐好转。从大连市中山区１９８１至１９９２年中的５年餐具消毒效果分析中可以看出：大中型及国营集体饭店，应用消毒方法，技术水平，从业人员素质及卫生掌握好于小型、个体饭店。各种消毒方法首选为蒸汽法，其余依次为化学药物法、红外线电热消毒法和煮沸法。化学药物法虽使用方便，省时省力，但需解决氯臭味的消除或研制出无味洗消剂；红外线消毒法受供电、消毒容量的限制和餐具破损率大，需配备其他消毒方法；煮沸法因消毒效果不良应予以淘汰。实行一次性筷子单包装后，合格率明显提高。大肠菌群快速纸片法试用后，简化了检验程序，有利于提高监督监测工作效率。
Since the implementation of legal administration of food hygiene, the health status of the catering industry and the disinfection effect of tableware gradually improved. From 1981 to 1992 in Dalian City, five years tableware disinfection results can be seen: large and medium-sized and state-owned collective hotel, the application of disinfection methods, technical level, practitioners and health better than small, individual hotels. Various disinfection methods preferred for the steam method, followed by the chemical drugs, infrared thermosensitive and boiling method. Although the use of chemical drugs convenient, time-saving, but need to solve the elimination of chlorine odor or develop a tasteless decontamination; Infrared disinfection by the power supply, disinfection capacity and tableware breakage rate restrictions require other disinfection methods; Law due to disinfection should be eliminated. After the implementation of single-time chopsticks packaging, the passing rate was significantly improved. Coliform bacteria rapid test method of paper, simplifying the inspection process, help to improve supervision and monitoring efficiency.