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从顶事件开始,逐级找出可能影响白酒质量的直接原因事件及各事件的逻辑关系,绘制出白酒生产过程故障树,并结合专家访谈法及相关生产数据确定整个生产过程中各基本风险因素的合格率。设立变异系数与敏感系数最终建立起风险系数模型,通过风险系数与阈值的比较识别出其中的关键风险因素,为事后管理向事前管理、过程管理提供依据,同时也为开展白酒生产风险评估乃至整个风险管理体系的建立奠定基础。
From the top of the incident, the direct cause of events that may affect the quality of liquor and the logical relationship between the events are found step by step, and the fault tree of the liquor production process is drawn up. Based on the expert interviews and related production data, the basic risk factors in the whole production process The pass rate. Set up the coefficient of variation and the coefficient of sensitivity finally establish the risk coefficient model, identify the key risk factors through the comparison of the risk coefficient and the threshold, provide the basis for the ex-post management to the pre-management and process management, and also carry out the risk assessment of liquor production and the whole The establishment of a risk management system lays the foundation.