Objective To master the situation of residual detergents on tableware treated by centralized disinfection enterprises in Nanning,and to provide a theoretical basis for supervision.Methods The detergent residues on tableware from 20 centralized disinfection enterprises in 2009-2011 were detected by the national standard methods.The content of alkyl benzene sodium sulfonate remained on the surface of tableware was inspected and evaluated,and combined with inspection of cleansing technology procedure.Results The qualified rates for detergent remained on dishes and spoons in the large-,medium-and small-sized disinfection enterprises were high,while that on chopsticks were low(P<0.05).The process of soaking chopsticks again in clean water made the qualified rate increased from 60.8% to 88.1%(P<0.01).Soaking chopsticks in water for more than 5-6 minutes,the qualified rate could be 100%.Conclusion The important measures of preventing and controlling detergent remnants on tableware must include the supervision and inspection of cleaning process,especially cleaning and soaking bamboo or melamine chopsticks.