食品卫生量化分级制度推行策略研究

Study on Tactics to Pursue Quantitative Graded Management in Food Services

为探讨食品卫生量化分级制度推行策略,建立科学的评估指标体系,采用分层整群抽样和随机抽样相结合的方法,抽取广东省部分城市卫生监督员和已通过量化分级管理评定企业的食品卫生管理人员进行问卷调查,通过信度分析、描述性分析、主成分分析和因子分析,确定推行过程影响成效因素指标内容和重要程度,初步确定了影响量化分级管理推行成效的60个变量及抽象化的10个因子,从而建立食品卫生量化分级制度推行过程的评估指标体系。研究结果显示在影响成效因素模型10因子中,按照相对重要性排序分别为领导重视程度、评审行为规范、评审组织管理、评审公平程度和方式、推行机制、评定后续管理、企业能动性、标准要求及操作性、企业承担负荷和消费者认可程度,并根据变量重要性程度,提出了作为实施量化分级管理的各级监督机构应采取的策略。该研究为推行食品卫生量化分级管理提供了科学依据。

The purpose of this study is to establish an appraisal index system of affecting factors that helps pursue quantitative graded management in food services, and investigate the pursuing tactics, According to the reports of food sanitation supervision from some districts in Guangdong Province and our own experience, a questionnaire was designed and distributed to personnel in charge of supervision and management of food safety to collect their opinions. The personnel were chosen randomly with stratified sampling method from municipal administive organs and food service firms that had passed the assessment for graded management. The data collected were analyzed by credibility analysis, descriptive analysis, major component analysis and factor analysis, Ten factors and 60 indexes affecting the effect of graded management were defined. The 10 factors are： attention by leadership, estimation standardization, estimation management, estimation justness and method, pursuing mechanism, management after estimation, pursuing guarantee, standard requirement and operation, burden of business and approving degree by consumers. Colligating the above results, tactics for pursuing graded management of food services were formed. The study provided scientific basis for pursuing quantitative graded management in food services.