目的:了解餐饮业冷菜食品卫生质量,为加强冷菜食品卫生监督管理提供依据。方法:对2007-2009年杭州市萧山区餐饮行业中的冷菜食品进行抽样卫生监测,并对抽检的4类464份冷菜样品监测结果进行分析。结果:464份冷菜样品卫生监测合格率为73.3%;除海鲜类全部不合格外,其它类别中,酱腌类的合格率最高,煮烧类次之,卤槽类最低;以受检单位的量化分级统计,等级高的单位冷菜合格率高于等级低的单位。结论:该区餐饮业各类冷菜的合格率虽已稳固在一定水平,但冷菜仍应作为高危食品进行监管;类别上则应重点加强对海鲜类、卤槽类冷菜的卫生管理;对象上则应重点加强量化分级为C级单位的冷菜监管。 Objective: To understand the health food quality cold food, food hygiene supervision and management to provide the basis. Methods: Sampling hygienic samples of cold-shelled food in Xiaoshan District, Hangzhou City from 2007 to 2009 was conducted. The monitoring results of 464 samples of cold-shelled vegetables were analyzed. Results: The qualified rate of hygienic monitoring for 464 samples of cold vegetables was 73.3%. In addition to all unqualified seafood samples, the qualified rate of marinated products was the highest among all the other categories, Of the quantitative classification statistics, high-grade units of cold dishes pass rate higher than the low-level units. Conclusion: Although the passing rate of all kinds of cold dishes in the catering industry in this area has been stabilized to a certain level, the cold vegetables should still be supervised as high-risk foods. In the category, emphasis should be placed on strengthening the hygiene management of seafood and halons cold dishes. The target should focus on strengthening the quantitative classification of C-level units of cold vegetables supervision.