食品安全与产品质量逻辑关系及应用研究

Study on the Logical Relationship Between Food Product Safety and Quality and Its Application

从食品安全与产品质量的比较中发现,二者具有属性分离的一面,前者是后者的一种特殊形态,并具有明显的公共品特性。基于食品安全与产品质量的共同属性,借助函数工具,构建起二者具有某种映射规则条件下的逻辑关系表达式。食品安全通过产品质量纳入现有经济理论分析框架,通过理论模型,在企业的最优化生产决策行为中导出均衡食品安全方程。同时,结合企业质量管理模式,从2个维度对产品质量的界定和量化思路进行初步讨论。将成本变化的总效应分解为结构部分和行为部分,刻画出各种因素对食品安全作用的机理和对成本影响的机制,其中对生产成本作用增强的部分来自食品安全的贡献度。

From the relationship between food product safety and quality, we see separate attributes because the former is a special form of the latter and has obvious attributes of public goods. Here based on the common attributes of food product safety and product quality, we adopt function tool to construct a logical expression between them under some mapping rules. Then, food safety is incorporated into the existing theoretical framework of economic analysis of food product quality. To optimize the decision-making behavior of enterprises, the equilibrium equation of food safety is derived from the theoretical model setting. Meanwhile, in combination with quality management modes of enterprises, we discuss the definition and quantification of the product quality from two dimensions. Finally, we divide the total effect of cost change into structural and behavioral components and describe the mechanisms of the impact of various factors on food safety and on costs, where the improved effect on the cost of production comes from the contribution of food safety.