目的为科学评估食品中化学性因素、致病菌、寄生虫、病毒的风险,有效地把大量的监督抽检的数据和“三率”(超标率、合格率、不合格率)转化为风险的量化分级,为确立优先监管顺序提供科学依据。方法采用经验判断、专家评议、Delphi专家咨询等方法,结合食品风险评估理论,建立基于半定量风险评估的风险分级的具体指标和方法。结果初步建立了对食品中化学性因素和生物性因素的风险分级方法和指标体系。总风险分值=8×健康风险+2×影响因子,其中健康风险的一级指标为危害性、可能性、脆弱性,影响因子的一级指标为社会影响、经济影响、监管影响。每个一级指标由多个二级指标分段赋分值加权求和而成。结论此风险分级方法和指标体系的初步建立,能识别出食品污染风险的优先次序,为监管部门制定有针对性的预警策略、确立优先监管领域和合理分配风险管理措施资源提供科学依据。 Objective To scientifically evaluate the risk of chemical factors, pathogens, parasites and viruses in foodstuffs, effectively convert a large amount of data from supervised sampling into “three rates” (overrun, pass and fail) Quantitative classification of risk, in order to establish a priority regulatory order to provide a scientific basis. Methods Based on the methods of experience judgment, expert appraisal and Delphi expert consultation, combined with the food risk assessment theory, the specific indexes and methods of risk classification based on semi-quantitative risk assessment were established. Results The risk classification method and index system for chemical and biological factors in food were initially established. The total risk score = 8 × health risk + 2 × impact factor. The first-level index of health risk is hazard, possibility and vulnerability. The first-level index of impact factor is social impact, economic impact and regulatory impact. Each level indicator by a number of secondary indicators of the score weighted sum formed. Conclusion The initial establishment of this risk stratification method and index system can identify the priorities of food contamination risks and provide scientific basis for regulators to formulate targeted early-warning strategies, establish priority regulatory areas and rationally allocate resources for risk management measures.