Delphi法构建食品生产企业食品安全管理能力评价体系

目的：构建适用于食品生产企业的食品安全管理能力评价指标体系，为食品生产企业的食品安全管理能 力建设提供科学的理论框架。方法：在查阅文献的基础上初步建立食品安全管理能力评价体系框架，邀请相关领域 的专家对该框架进行2轮专家咨询，根据专家意见和统计分析结果筛选和确定指标，并用层次分析法构建层次模型， 确定各项指标权重系数。结果：2轮专家咨询的积极系数分别为84%和100%；专家权威系数为0.826；第1轮咨询各级 指标协调系数分别为0.439，0.323，0.324；第2轮咨询各级指标协调系数分别为0.607，0.351，0.368，差异均有统计学意义(P<0.001)；经过2轮专家咨询后建立了食品生产企业食品安全管理能力评价指标体系，该指标体系由5个一级指标、18个二级指标和32个三级指标构成，并具有相应的权重。结论：本研究咨询的专家具有较高的积极性、权威性，较好的协调性，筛选出的指标比较全面且合理，可为食品生产企业食品安全管理能力的评价提供依据。

Establishment of evaluation system on food safety management capacity for food production enterprises by Delphi method

Objective: To construct an evaluation indicator system on food safety management capacity for food production enterprises by Delphi method, and to provide a scientific theoretical framework for food safety management capacity for food enterprises. Methods: A framework for the evaluation system on food safety management capabilities was established and experts in relevant fields were invited to conduct 2 rounds of expert consultation. Indicators were selected and determined based on expert opinions and statistical analysis results. The hierarchical model was constructed by the analytic hierarchy process to determine the weight coefficients of each indicator. Results: The positive coefficients of the two rounds of expert consultation were 84% and 100%, and the coefficient of experts’ authority was 0.826. The coordination coefficients of the indicators in the first round of consultation were 0.439, 0.323 and 0.324, and they were 0.607, 0.351, and 0.368 in the second round, respectively, with statistically significant differences (P<0.001). The evaluation index system of food safety management capacity for food production enterprises was established after the two rounds of expert consultation, and the system consisted of 5 indicators for the first level, 18 indicators for the second level and 32 indicators for the third level, with corresponding weights. Conclusion: The enthusiasm, authority and concordance of experts during this consultation are good, and the selected indicators are reasonable and comprehensive, which can provide a basis for the evaluation of food safety management capabilities for food enterprises.