To investigate the cross-contamination model for chicken-Salmonella in kitchens for Chinese population.Methods A matrix based cross-contamination model for chicken-Salmonella in kitchen was built with consideration of Chinese dietary habits in raw chicken meat preparation and a simplified model was validated as well. Results 31.2% of interviewed families reported to separate cutting board between raw and cooked; Those important factors (Spearman relation coefficient) to cross-contamination in kitchen were cutting cold dishes before chicken (0.925), contamination loads in chicken (0.135), cutting board separation between raw and cooked (0.106), hand washing (-0.088) and cutting board washing (-0.064). The matrix model and simplified model showed similar loads of Salmonella in cold dishes after cross-contamination and indicated the close estimated risks of salmonellosis, as well as same key factors contributing to cross-contamination. The estimated transfer rates of Salmonella from chicken meat to cold dishes by matrix and simplified model were 0.35% and 0.18%, respectively.Conclusion A cross-contamination model in kitchen for chicken-Salmonella was preliminarily built for Chinese population.