Objective To investigate the hygienic status of food safety in catering industries in Taizhou. Method According to the Jiangsu Catering Industry Food Safety Monitoring Program, 312 samples from 3 food-related products, including high risk foods, table wares and raw food materials, were collected and analyzed for 7 microorganism indexes and 28 physiochemical indexes. Results All wheat flour, rice, edible oil samples ruet the requirement of national standards. The qualified rates of drinking water and pork samples were 75. 0% and 56. 2% , respectively. The qualified rate of 26 high risk food samples was only 17. 3%. The qualified rates of cooked meat products, fruit and vegetable juice, non- fermented bean products, salad, Chinese salad, eaten raw aquatic products and box lunch were 20. 0% , 15. 0% , 6. 25% , 25. 0% , 0, 12. 5% , 37. 5% , respectively. The qualified rate of table wares was 75. 6% . Conclusion The contamination of pork samples was serious and the hygienic status of high risk food was poor too. Supervision and surveillance on catering industries should be strengthened