摘要
为筛选餐饮业食品卫生量化评价的指标,构建科学、合理、准确和量化的现场餐饮业食品卫生量化评价指标体系。根据《餐饮业食品卫生管理办法》对餐饮业的食品卫生要求编制初步的评价指标体系,采用德尔菲法(Delphi)设计,就指标体系的每一项指标选定专家进行征询。按专家对各指标的重要性评价,赋予每个指标相应的权重。按《餐饮业食品卫生管理办法》对餐饮业的食品卫生要求细化成3级72分项要求(评价指标),编制成初步的评价表。选定的专家按重要性分值1、3、5分对评价指标进行评价,剔除了72项三级指标要求中的19项(第一、二级指标要求只能确定权重,不能剔除),保留了53项(占73·6%);专家对整体《评价表》的重要性评价均值为3·79,其中一级指标为3·50,二级指标为3·70,三级指标为3·85,重要性较高,专家的意见集中程度较好。在评价表中“监测结果”和“粗加工”的相对标准差最高,为0·69,说明专家对这2项指标的意见协调性稍差。但就整体而言,专家对总体指标的意见是协调的,协调系数为0·34(P>0·05),对二级指标的意见协调程度最高,协调系数为0·61(P>0·05),其次为一级指标,协调系数为0·51,对三级指标的协调性较低,协调系数为0·21(P>0·05)。经两轮对专家的问卷式征询,构成了由72项指标(一级指标7项,二级指标12项和三级指标53项)及其相应的权重组成的、三级树状结构的《广东省餐饮业食品卫生量化评价表》。该体系对提高广东省的食物安全水平具有重要意义。
The aim of this article was to select the indexes from the Regulations of Administration and Health Inspection of the Food Services issued by the National Health Ministry to form an appraising table sheet, and to provide the health inspectors with a scientific, useful, easy-operating and quantified appraising tool. Delphi model was adopted to concentrate the advices of the experts who specialized in the field of food safety, and master the weight of every index. The engaged experts scaled all of the indexes, and gave the importance value to each index by the importance grade value of 5, 3, 1. According to the advices of the experts, 19 indexes were eliminated from the 72 given third grade indexes, and 53 （73.6%） of them were retained . The experts put the importance of the average weight value of 3.79 to the whole appraising table sheet, 3.5 to the first grade indexes, 3.7 to the second grade indexes, and 3.85 to the third grade indexes. The max coefficient of variation on the indexes of “the result of lab examination” and “the crude process” was 0.69. It seemed that the experts could not reach a consensus on these two indexes. The harmony coefficient on the indexes system was 0.34 （ P 〉 0.05）, and 0.51 to the first grade indexes, 0.61 to the second grade indexes and 0.21 to the third grade indexes. And now, the appraising table sheet as a three grade tree-like structure by 72 indexes （7 of first grade, 12 of second grade and 53 of third grade） was constructed.
出处
《中国食品卫生杂志》
2005年第5期394-398,共5页
Chinese Journal of Food Hygiene
基金
广东省医学科学基金~~
关键词
餐馆
公共卫生
评价研究
Restaurant
Public Health
Evaluation Studies
