基于AHP高校餐厅食品安全管理评价指标体系的研究  

Research on Evaluation Index System of Food Safety Management in University Restaurants Based on AHP

作　　者：黄蕊 鞠国泉[1] HUANG Rui;JU Guoquan(College of Bioscience and Engineering,Hebei University of Economics and Business,Shijiazhuang 050000,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050000

出　　处：《食品安全导刊》2022年第9期19-22,共4页China Food Safety Magazine

摘　　要：本文运用层次分析法(Analytic Hierarchy Process,AHP)构建高校餐厅食品安全管理指标体系模型。指标体系由采购、加工、售卖、就餐环境和工作人员管理5个一级指标和11个二级指标构成,一级指标权重由高至低依次为加工环节0.489 7,采购环节0.264 5,工作人员管理0.137 4,售卖环节0.069 6及餐厅环境0.038 8。二级指标中生熟分开和过量使用食品添加剂权重最高均为0.244 9,而食品温度控制权重最低为0.005 1。该食品安全管理指标体系的建立,能快速识别出高校餐厅食品安全综合风险和优先次序,有效地提高高校餐厅食品安全管理的靶向性和时效性。This paper uses analytic hierarchy process (AHP) to construct the index system model of food safety management in university restaurants.The index system is composed of five primary indicators and 11 secondary indicators of procurement,processing,sales,dining environment and staff management.The weight of primary indicators from high to low is 0.489 7 for processing link,0.264 5 for purchasing link,0.137 4 for staff management,0.069 6 for sales link and 0.038 8 for restaurant environment.Among the secondary indicators,the weight of raw and cooked food separation and excessive use of food additives is the highest,which is 0.244 9,while the weight of food temperature control is the lowest,which is 0.005 1.The establishment of the food safety management index system can quickly identify the comprehensive risks and priorities of food safety in university restaurants,and effectively improve the targeting and timeliness of food safety management in university restaurants.

关 键 词：高校餐厅 食品安全 评价指标 层次分析法 

分 类 号：G647.4[文化科学—高等教育学] F203[文化科学—教育学]