层次分析法构建南通市餐饮食品安全监管量化分级评价方法应用研究

Study on the application of analytic hierarchy process in the construction of quantitative grading evaluation method of food safety supervision in Nantong

目的探讨餐饮服务食品安全监管新型量化分级评价标准,提高监管效能。方法采用统一制定的专家评分表,"一对一"访谈,对5个业态量化分级指标的相对重要性打分;层次分析法确定指标的权值。结果本次调查专家权威性较高,各个专家对不同业态量化分级指标的重要性程度判断一致性较高CR<0.1,权重值计算合理,重点项检查指标的权值相对较高,能区分出重点项和一般项。不同业态的一级指标权值顺位差异不大,各二级指标的权值体现出了一定的区分度,但在不同业态中也反应出一些差异。结论本次评定的餐饮服务食品安全监管新型量化分级评价标准合理有效,具有广泛应用价值。

Objective To explore the new quantitative grading evaluation standard of food safety supervision in catering service, and improve the supervision efficiency. Methods The relative importance of 5 quantitative classification indexes was scored by the unified expert rating table which was produced by "one-to-one" interview. The weights of the indexes were established by analytic hierarchy process. Results The authority of these surveys’ expert was relatively high, the experts had high consistency in judging the importance of quantitative classification indicators of different formats CR<0.1, the calculation of the weight value was reasonable, and the weight of the key item inspection index was relatively high, key items and general items were distinguished. The weights of the first-level indicators of different formats were not significantly different. The weights of the second-level indicators reflected a certain degree of differentiation, but they also reflected some differences in different formats. Conclusion The new quantitative grading evaluation standard for food safety supervision of catering services is reasonable and effective, and has wide application value.