The results showed that the percentage of collective kitchens meeting the criteria of infrastructure and equipment was from 71.2% - 100%; there were 21 collective kitchens meeting all 11 criteria (accounting for 35.6%); 45.7% of collective kitchens met the requirements of administrative procedures; 72.9% of collective kitchens met the criteria of food processing and distribution tools; the percentage of collective kitchens meeting the criteria for storing food samples was 89.8%.