集体用餐配送膳食食品安全地方标准制订过程中Delphi法的应用  

作　　者：周宇扬[1] 赵连莹[1] 高湘陵[2] 贲智强[1] 

机构地区：[1]昆山市卫生监督所,江苏昆山215301 [2]江苏省卫生监督所,江苏南京210009

出　　处：《中外食品工业（下）》2015年第2期56-57,共2页Sino-foreign Food Industry

摘　　要：目的：建立集体用餐配送膳食食品安全指标体系，对该地方标准的指标进行筛选。方法：采用Delphi法形成第1轮咨询表，并在分析第1轮结果后形成第2轮咨询表。结果：两轮均发出58份专家问卷，应答率均为100％。第1轮咨询协调系数基本都小于0．5，且都无统计学意义，第2轮专家咨询协调系数为0．5338，P〈0．05，说明专家的意见逐渐趋向一致。结论：参与专家重视本项研究，意见的可信度高，协调性好，最终结果可取。Objective： To develop the index system of the local food safety standards of the collective dining dietary, and to screen the index system. Methods： On the basis of the experts on the order of the evaluation index, using the Delphi method and analyzing the main laws and regulations, standards home and abroad, to make the formation of the first round of consultation, and to make the formation of the second round ofcomultafion in the analysis of results after first round table. Results： There were 58 questionnaires every round, and the response rates were 100%. Coordination coefficient of the first round consultation was lower than 0.5, and are not statistically significant. The coordination coefficient of the second round was 0.5338, and the P〈0.05, so that the views of experts gradually tend to the same. Conclusions： The experts involved attached great importance to this study. And the views of the experts showed the high reliability, good coordination and the final result is desirable.

关 键 词：DELPHI法 集体用餐配送 食品安全地方标准 

分 类 号：R155.5[医药卫生—营养与食品卫生学]