Abstract: Objective To investigate the regulatory loopholes on existence of contamination in food utensils after chemical disinfection. Methods Supervision and inspection was made on meals applianses washing and disinfection in a national restaurant chain enterprise under railway jurisdiction of Shanghai City and Jiangsu Province. Results In the course of inspection,it was seen that the kitchen staff did disinfect the dining utensils according to the "Work Standards",their disinfectant solution contained available chlorine 100 mg/L,soaking 2 min.Their disinfection process was:removing residue-washing-cleaning-drying. Cleaning cloth was regularly disinfected, using the wet cloth with disinfectant the staff were erasing the surface of the work tables on which food was processed. Conclusion In this enterprise,in its disinfection of dining utensils, chlorine concentration preparation, disinfection time and procedures were found not to be consistent with stipulated requirement of "hygienic standard for disinfection of dinner and drinking set", which might lead to the existence of harmful microbes on the surface of dining utensils after disinfection, thus causing new contamination. There were loopholes in daily supervision and inspection of chemical disinfection of dining utensils by food safety supervision personnel. Food supervision on the national railway was not included under the administration of national FDA, and the "Work Standards" for the enterprise was not revised in time, which might lead to the existence of chemical contamination of dining utensils on long-distance passenger trains running in the country's 32 provinces, autonomous regions, municipalities, and Hong Kong.