基于层次分析法的食品安全事故应急预案研究
目的 通过对《山西省食品药品监督管理局餐饮服务食品安全事故应急预案》进行分析, 得到应急预案中各影响因素对整体的重要性, 为决策和评价提供指导和依据。方法 运用层次分析法对《山西省食品药品监督管理局餐饮服务食品安全事故应急预案》进行建模, 从监测报告、应急保障、应急响应、后期处置4个方面进行分析。结果 该预案中应急响应的合成权重最高, 占到总目标的59.4%, 其次是应急保障、监测报告、后期处置, 所占比分别为22%、12%、6.6%。结论 评价结果与实际结果具有较好的一致性, 该方法可作为餐饮服务环节评价食品安全事故影响因素的有效手段。
Objective To analyze the importance of the influence factors of the emergency plan for food safety accidents in catering service of Shanxi Food and Drug Administration in order to provide guidance and basis for decision and evaluation. Methods A hierarchy model was established based on 4 aspects, including the monitoring report, the emergency safeguard, the emergency response and the accidents treatment, from the emergency plan for food safety accidents in catering service of Shanxi Food and Drug Administration. Results The synthetic weight of the emergency response was the highest, which accounted for 59.4%, followed by the emergency safeguard, the monitoring report and the accident treatment, which accounted for 22%, 12%, 6.6%, respectively. Conclusion The evaluation results have good agreement and accords with the actual situation. This method provides an effective evaluation means for the emergency plan for food safety accidents in catering service.
标题：基于层次分析法的食品安全事故应急预案研究
英文标题：Emergency plan for food safety accidents based on analytic hierarchy process
作者：
孙元媛 山西大学生命科学学院,山西大学食品药品快速检测中心
张威 山西大学生命科学学院,山西大学食品药品快速检测中心
黄登宇 山西大学食品药品快速检测中心,山西省食品药品监督管理局
中文关键词:食品安全事故,应急预案,层次分析法,
英文关键词:food safety accidents,emergency plan,analytic hierarchy process,
发表日期：2015-10-01
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