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目的建立户外大型活动食品安全风险监管指标体系。方法采用德尔菲(Delphi)专家咨询法建立户外大型活动食品安全监管指标体系,指标筛选依据李克5分量表法,权重采用比例分配法。结果 21名咨询专家的平均工龄为(21.52±9.05)年,两轮应答率均为100.00%,权威系数为0.78±0.03和0.79±0.03。Kendall协调系数一级指标第一轮为0.46,第二轮为0.51;二级指标第一轮为0.38,第二轮为0.33,P均<0.05。经过两轮咨询,构建了含一级指标6个和二级指标32个的食品安全监管指标体系,并对各指标进行了权重赋值。一级指标中,采购、加工、贮存和运输过程卫生权重系数最大,为0.187 8;其二级指标中食品、原料及相关产品等采购、索证、验收、存放符合卫生要求和现场加工食品确保烧熟煮透的权重系数最大,均为0.119 0。指标体系预警值为75。结论本食品安全监管指标体系的研究,为户外大型活动接待单位的事先遴选和开展食品安全监管提供了依据。
Objective To establish a food safety risk oversight indicator system for outdoor large-scale activities. Methods Delphi food expert consultation was used to establish food safety supervision index system for outdoor large-scale activities. The indicators were screened by Li Ke 5 subscale method and the weight was proportionally allocated. Results The average length of service of 21 consultants was (21.52 ± 9.05) years, with two rounds of response rates of 100.00% and authority coefficients of 0.78 ± 0.03 and 0.79 ± 0.03. The first round of Kendall coordination coefficient first index is 0.46, the second round is 0.51; the first round of second index is 0.38, the second round is 0.33, P <0.05 respectively. After two rounds of consultation, it built a food safety supervision index system with 6 first-level indicators and 32 second-level indicators, and carried out weight assignment for each indicator. In the first level indicators, the weight coefficient of hygiene in procurement, processing, storage and transportation is the largest, 0.187 8; the procurement, certification, acceptance and storage of foodstuffs, raw materials and related products in the second-level indicators are in line with the hygiene requirements and on-site processed food ensure Cooked cooked through the weight coefficient of the largest, are 0.119 0. Indicator system early warning value of 75. Conclusion The research on the index system of food safety supervision provides the basis for the pre-selection and food safety supervision of reception units of outdoor large events.