我国白酒企业生产链风险识别研究  

Research on Risk Identification of Liquor Enterprise's Production Chain

作　　者：吴昊[1] 平瑛[1] 

机构地区：[1]上海海洋大学,上海201306

出　　处：《食品工业》2013年第11期203-206,共4页The Food Industry

基　　金：上海市教育委员会重点学科(第五期)食品经济管理学科(项目编号:J50703)

摘　　要：从顶事件开始,逐级找出可能影响白酒质量的直接原因事件及各事件的逻辑关系,绘制出白酒生产过程故障树,并结合专家访谈法及相关生产数据确定整个生产过程中各基本风险因素的合格率。设立变异系数与敏感系数最终建立起风险系数模型,通过风险系数与阈值的比较识别出其中的关键风险因素,为事后管理向事前管理、过程管理提供依据,同时也为开展白酒生产风险评估乃至整个风险管理体系的建立奠定基础。Starts from the top event, and step by step, the possible reason that directly causing the liquor quality problem was found with fault tree analysis method. What＇s more, it finds out the logical relationship of each event was found, the fault tree of the liquor production system was drawn, the qualified rate of each basic risk in the entire liquor production system was determined with expert interview method and related experimental data. The sensitive factor and coefficient of variation was set up to establish the risk coefficient model. The key risk factors can be found by comparing risk coefficient with threshold value, so the old management mode can turn into process management. The foundation of liquor production risk assessment and the establishment of entire risk management system were also established.

关 键 词：白酒生产 风险识别 故障树分析 变异系数 灰色关联度 

分 类 号：F426.82[经济管理—产业经济]