标准化法在食品安全风险监测合格率评价中的应用  

作　　者：杨相[1] 

机构地区：[1]河南洛阳市涧西区疾病预防控制中心,471003

出　　处：《中国社区医师（医学专业）》2012年第32期352-353,共2页

摘　　要：目的:在评价食品卫生监督监测状况,对各年食品卫生抽检的平均合格率进行比较时,应进行率的标准化。方法:采取随机抽样的原则,对食品卫生抽检结果资料进行整理,采用率的标准化公式计算各年的标化合格率。结果:2009～2011年食品卫生抽检标化后的合格率分别为94.6%、94.9%、95.4%。结论:经过率的标准化后,2009～2011年食品卫生抽检的合格率呈现出逐年上升的趋势。Objective： To evaluate food hygiene surveilance and mornitor circumstances, when comparing the average qualification rates of food hygiene spot check each year,the rate should be standardized. Methods：The data of food hygiene spot check has been collected with random sampling. Then caculate the annual standardized qualification rates with the standard formula. Result： The standardized qualification rates of food hygiene spot check are 94.6% ,94.9% and 95.4% from 2009AD to 201lAD. Conclusion：After the adopted rate is standardized, the qualifieation rates of food hygiene spot check from 2009AD to 201lAD are rising year by year.

关 键 词：食品卫生 标化合格率 比较 

分 类 号：R155.5[医药卫生—营养与食品卫生学]