摘要
以某省2011年餐饮服务食品安全抽检数据为基础,采用灰理论对当年餐饮服务环节熟肉制品的食品安全风险程度做出多维灰聚类评估。评估结果显示抽检中不合格样品大多属于低风险类,可以得出当年熟肉制品的食品安全状况属于安全可控状态。该法更加明确了食品安全风险的等级,加强了监管餐饮环节食品安全的有效性,也为今后评估食品安全风险等级提供了一种新的研究方法。
Using the gray theory,with the food safety sampling data which is based on the year of 2011,to make the gray evaluation of the food safety risk level of the cooked meat products in catering services link.The evaluation results showed that the sampling of unqualified samples are mostly in low risk category,the food safety risk level of the cooked meat products can be drawn to safe and controllable stage.The method is more clearly to distinguish the food safety risk grade of the cooked meat products,which not only strengthens the effectiveness of the supervision of the food safety of catering services link,but also provides a new method for the food safety risk assessment.
出处
《食品工业》
北大核心
2012年第7期87-89,共3页
The Food Industry
关键词
餐饮服务
食品安全
多维灰聚类评估
风险等级
catering services
food safety
multidimensional grey clustering evaluation
risk grade
