[目的]通过对蕉城区餐饮具消毒现状的调查,了解饮食单位餐具消毒情况及影响因素,提高饮食行业卫生管理水平。[方法]样品的采集和评价均按GB14934-94《食(饮)具消毒卫生标准》,检验用纸片法。[结果]2007—2008年餐饮具消毒检测合格率分别为65.8%和70.8%。在各类餐饮具中汤匙(62.3%)和筷子(62.5%)合格率最低,盘70.4%和、碗类69.4%。[结论]应健全餐饮具消毒管理制度,严格执行消毒技术规范,增强保洁意识,做好从业人员的岗前培训。 [Objective] Through the investigation of the current situation of disinfection of tableware in Jiaocheng District, the situation of disinfection of tableware in catering units and its influencing factors were studied to improve the level of hygiene management in the catering industry. [Method] Samples were collected and evaluated according to GB14934-94 “food (drink) with disinfection health standards”, test paper method. [Result] The qualification rate of disinfection test for catering tableware in 2007-2008 was 65.8% and 70.8% respectively. In all kinds of tableware spoon (62.3%) and chopsticks (62.5%) the lowest pass rate, dish 70.4% and bowl 69.4%. [Conclusion] We should perfect the disinfection management system of tableware, strictly enforce the disinfection technical specifications, enhance the consciousness of cleaning, and do the pre-job training of practitioners.