基于层次分析法的高校食堂食品安全风险评价指标体系研究

目的 确定高校食堂食品安全风险评价指标及其权重，建立高校食堂食品安全风险评价指标体系。 方法 在实地调研和规范梳理的基础上，结合HACCP体系运用层次分析法构建风险评价指标体系。 结果 评价体系由4个一级指标和23个二级指标构成，一级指标权重由高至低依次为采购0.4237、加工0.3886、贮存0.1227、销售0.0650。组合权重前5的二级指标分别是原料采购渠道0.2528，原料进货查验情况0.1251，熟制加工烧熟煮透执行情况0.0911，加工用水卫生安全0.0501，加工前原料检查情况0.0484。 结论 本研究构建的高校食堂食品安全风险评价指标体系客观明了，可为各高校结合实际开展校内食堂风险评价与风险治理提供借鉴和参考。

Risk evaluation index system of college canteen food safety based on analytic hierarchy process

To determine the food safety risk evaluation indices and its weights, and to establish a food safety risk evaluation index system for college canteens. Methods On the basis of spot investigation and specification review of canteen, combined with the HACCP system, the AHP was used to construct the risk evaluation index system. Results The system consists of four first-level and twenty-there second-level indicators and the weights of the former from high to low are 0.4237 for purchase, 0.3886 for process, 0.1227 for storage, and 0.0650 for sales, respectively. The top five second-level indicators from the perspective of combined weights are 0.2528 for raw material purchasing channels, 0.1251 for inspection of raw materials purchase, 0.0911 for executive condition of cooking time for cooked food, 0.0501 for hygienic safety of processing water, and 0.0484 for inspection of raw materials before processing, respectively. Conclusion The evaluation system for college canteen constructed in this study are clear and objective, which can provide reference for colleges to carry out the risk evaluation and management.