Objective To survey the status quo of food-borne diarrhea in Jing’an district and to provide basic information for food-borne disease surveillance network, so as to put forward the corresponding countermeasures. Method Conducting a household survey on 201 residents selected by cluster sampling method. The subjects were investigated by questionnaires on the general conditions, their knowledge and behavior on food safety, the incidence of foodborne diarrhea, and the evaluation and needs on food hygiene and safety. The database was built with Epidata and analyzed with statistic software SAS. Results The prevalence rate of diarrhea in the year was 25.87% and the rate of diarrhea in two weeks was 4.98% and the prevalence rate of foodborne diarrhea in the year was 5.97% and the rate of foodborne diarrhea in two weeks was 1.49%. The prevalence rate of diarrhea was not affected by gender, age, occupation, education, marital status and health status significantly, but the prevalence rate of food-borne disease varied significantly with the income (P<0.01) and the ways of preparing foods (P <0.05). The risks were 6.41 times higher in residents not using knife separately for preparing raw and cooked foods and the risks were 5.23 times higher in residents not using chopping block separately than those using knife and chopping block separately for preparing raw and cooked foods. The prevalence of diarrhea was affected by the manner of disposing bad smelled or deteriorated foods. The risks for eating deteriorated food after cooking again were 10.05 times higher than not eating. The risks for residents without refrigerator at home were 5.03 times higher than those with refrigerator at home. Conclusion A proportionate of foodborne diseases still occurred in Jing’an district. The hygienic awareness in the process of food in kitchen should be strengthened; and personal hygiene and good dietary habit should be developed. The knowledge on food safety should be promoted widely.