江苏省餐饮食品安全静态风险监管评价方法应用研究
目的 构建江苏省餐饮服务食品安全静态风险评价方法。方法 采用德尔菲法对30位工作年限10年及以上的一线监管专家进行两轮问卷调查, 评估静态分险各指标的重要性和可操作性的均数、满分比和变异系数, χ2检验比较两轮咨询专家意见的和谐程度; 用专家的判断依据和熟悉程度指标的均数评估专家的权威程度。结果 本研究专家的权威程度高(权威系数0.76); 参与积极程度高(两轮咨询的有效回收率分别为100%和96.7%); 专家的意见趋于一致, 评价结果可信(专家意见的和谐系数均有统计学意义P<0.001); 两轮专家咨询后, 各业态7个静态风险指标的重要性和可操作性的变异系数均小于0.25, 且可操作性均分均大于3.5, 最终这7个指标及其重要性均分即为静态风险指标体系及权值。结论 本研究结果可靠, 可为江苏省餐饮服务食品安全静态风险分级监管提供借鉴。
Objective To construct the static risk grading evaluation criteria of catering food safety in Jiangsu province. Methods Two-round questionnaire surveys on 30 supervision experts who had worked in front line for at least 10 years were conducted by using Delphi technique. The importance, the average, full score ratio and coefficient of operability of variation of each indicator of static insurance were evaluated. The degree of harmony between the 2 rounds of consulting experts was compared by χ2 test. The expert's authority was evaluated by the expert's judgment basis and the average of the familiarity index. Results This research experts had a high degree of authority (authority coefficient 0.76) and a high degree of participation (the recovery rate of the first round consulting was 100%, the recovery rate of the second round consulting was 96.7%). The opinions of experts tended to be consistent and the evaluation results were credible (the differences of two-round questionnaire survey were statistically significant P<0.001). After two-round consulting, the variation coefficient of the significance and operability of each 7 static risk variable was less than 0.25, and the average of the operability was totally more than 3.5. In the end, these 7 indicators and their importance were equally divided into the static risk indicator system and weights. Conclusion The results of this study are reliable, and can provide a reference for the grading supervision of the static risk of food service food safety in Jiangsu province.
标题：江苏省餐饮食品安全静态风险监管评价方法应用研究
英文标题：Application study on evaluation method of static risk supervision of catering food safety in Jiangsu province
作者：
吕婧怡 南通大学公共卫生学院
李洲 南通大学公共卫生学院
任文龙 南通大学公共卫生学院
王诗雨 南通大学公共卫生学院
周阳 南通大学公共卫生学院
肖静 南通大学公共卫生学院
中文关键词:德尔菲法,餐饮服务,食品安全,分级管理,静态风险,
英文关键词:Delphi technique,catering service,food safety,grading management,static risk,
发表日期：2020-04-24
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