Hygienic monitoring on sterilized dinning utensils and relevant influencing factors analysis in a district, Shanghai, from 2015 to 2017

MethodsSampling and testing of dining utensils was done for catering industry, collective canteen and boxed meal production enterprises in the district in 2015-2017.

ResultsA total of 4 149 samples were sent for inspection in total within 3 years, of which 3 845 were qualified, with 92.7% pass rate.There was no statistically significant difference in the pass rate of tableware in different years (χ²=3.02, P>0.05).The difference between different quarters was found to be with statistically significance (χ²=11.12, P < 0.05).The difference between different categories of catering institutions was too (χ²=52.25, P < 0.01), and also was the difference of different types of tableware sterilization (χ²=41.36, P < 0.01), and the difference of different levels of food enterprises(χ²=17.10, P < 0.01).

ConclusionIn 2015-2017, the disinfection rate of tableware in a district of Shanghai remains at a relatively high level, but there are still food safety risks in this regard.It is recommended to strengthen the screening, guidance and supervision of the enterprises with lower pass rate in sanitation, to increase the training of catering professionals and deepen summery, analysis and utilization of the inspection results.