Food safety evaluation method and device

Abstract

The invention relates to the field of food safety and discloses a food safety evaluation method and device. The method comprises detecting contents of all single ingredients influencing food safety, determining grades of all the single ingredients, acquiring evaluation scores Fi of all the single ingredients according to the grades of all the single ingredients and calculating a comprehensive score P, wherein a food safety grade is increased along with decreasing of the score P. The method utilizes a Nemerow index method to evaluate food safety, utilizes a single ingredient as an evaluation base, gives consideration to the ingredient producing the largest influence and other ingredients, is an objective and comprehensive evaluation method, realizes correction of all single ingredient evaluation scores Fi, reduces a Fi incontinuity-caused information loss, realizes Fi mean value F correction, protrudes different influences caused by different single ingredients on food safety, utilizes a grey correlation analysis method to realize assessment of the evaluation result and can evaluate the evaluation result.

Description

technical field [0001] The invention relates to the field of food safety, in particular to a food safety evaluation method and device. Background technique [0002] Food safety is related to people's life, health and life safety. Using a set of scientific food safety evaluation methods to evaluate the safety status of the food field is particularly important to ensure food safety. There are two main types of existing food safety evaluation methods. [0003] One is subjective and qualitative evaluation methods, including classic evaluation methods such as Analytic Hierarchy Process (AHP), Delphi method, fuzzy evaluation method, and matter-element analysis method. , cannot avoid the influence of subjective factors on the evaluation results. [0004] The other is an objective and quantitative evaluation method, which is widely used in regulatory agencies. It is generally believed that the higher the pass rate of food detection, the better the safety status of this batch of fo...

AI Technical Summary

Problems solved by technology

[0003] One is subjective and qualitative evaluation methods, including classic evaluation methods such as Analytic Hierarchy Process (AHP), Delphi method, fuzzy evaluation method, and matter-element analysis method. , cannot avoid the influence of subjective factors on the evaluation results

In the prior art, some use a linear fractional model to determine the weight coefficients of the three factors that affect the food index, the food hygiene inspection pass rate, the impact of harmful substances, and the nutritional value, and establish a linear equation through the derivation of relevant mathematical theories , to determine the weight of each evaluation factor, which is more objective and fair, but the calculation process is more complicated

Some use the IFS model to establish a food safety index, but the evaluation results are not comprehensive enough

In short, although objective quantitative research overcomes the influence of subjective factors, most of the basic indicators are measured by the pass rate of detection, which is not comprehensive enough. In addition, due to the heterogeneity of individual components, the pass rates of different individual components are not comparable.

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