目的了解西宁市2011年餐饮服务食品、餐具安全现状,及时发现安全隐患,有效预防食品安全事故的发生,确保公众饮食安全。方法按照分层随机抽样的原则,在全市4区3县抽检10类样品进行检测。结果样品总合格率为93.65%。其中食用油检测合格率为78%;餐具检测合格率为68%;生活饮用水检测合格率为92%。结论食用植物油中过氧化值超标、餐具烷基(苯)磺酸钠残留及饮用水致病菌超标成为影响市民食品安全卫生质量的主要问题。 Objective To understand the current situation of food and tableware safety in catering services in Xining in 2011, to find out potential safety problems in time, to effectively prevent the occurrence of food safety accidents and ensure public diet safety. Methods According to the principle of stratified random sampling, 10 samples were sampled in 4 districts and 3 districts in the city for testing. Results The total sample passing rate was 93.65%. Among them, the detection rate of edible oil was 78%, the passing rate of tableware was 68%, and the passing rate of drinking water was 92%. Conclusion Excessive peroxide value in edible vegetable oil, residue of tableware alkyl benzene (benzene) sulfonate and excess of pathogenic bacteria in drinking water have become the main problems that affect the quality of public health food hygiene.