Catering food safety dynamic supervision method based on big data analysis

A technology of big data and management methods, applied in the field of big data analysis, can solve the problems of inability to evaluate the state of the region, inability to be dynamic, lack of interaction and participation, etc., to solve the problem of insufficient supervision force, improve the accuracy of strikes, and improve supervision The effect of potency

Pending Publication Date: 2020-06-26
杭州祐全科技发展有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, whether it is annual rating or quantitative grading, it relies more on the subjective evaluation of supervisors after on-site inspections of catering companies, which has great limitations: First, supervisors need to go to the site for inspections, requiring a lot of manpower support ; Second, it lacks the strong support of high-frequency sampling data, which is not objective; third, it is short-term and cannot dynamically and continuously reflect the actual state of the enterprise; fourth, the annual rating and quantitative grading are just a result display, lacking interaction Fifth, the annual rating and quantitative grading only reflect a single enterprise, and stay at the point analysis stage, unable to make an overall assessment of the regional status

Method used

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  • Catering food safety dynamic supervision method based on big data analysis

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Embodiment 1

[0034] Reference figure 1 , Shown as an embodiment of the present invention, a method for dynamic monitoring of food safety based on big data analysis, including the following steps:

[0035] Data access provides multiple interfaces for accessing catering industry data including government regulatory agency data, enterprise self-inspection data, and social evaluation data. The data access is dynamically adjusted according to regulatory requirements. For example, government regulatory department data can include data from the supervision and inspection of the handheld law enforcement system, the food business license system and the "three small and one stall" filing system, business license registration system data, foodborne disease risk monitoring system data, and "dual system" testing. Traceability system data, food material and tableware supervision and sampling system data, practitioner electronic health certificate system data, administrative punishment case system data, onl...

Embodiment 2

[0051] On the basis of embodiment 1, the method for dynamic monitoring of food safety based on big data analysis in the embodiment of the present invention further includes:

[0052] Risk ranking, catering companies are divided into high-risk units, general-risk units and low-risk units according to the types of risk factors.

[0053] In the specific implementation process, risk factors can be classified according to risk categories, such as veto negative information, key negative information, general negative information, and positive information for corresponding deductions and bonus points, such as full marks 100 points, according to 60 and 80 points. Rejecting negative information is the highest weighted serious veto item. Once it appears, it is directly marked as high risk (such as directly deducting 50 points and the positive information is invalid); key negative information has the second highest weight; positive information is a bonus item, Used for repair and promotion.

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Embodiment 3

[0057] Based on the safety scores of catering companies, the safety scores can be used to give users and regulatory agencies certain guidance. Therefore, this embodiment further proposes a four-color dynamic food safety code management method based on changes in food safety index on the basis of embodiment 1, including:

[0058] Data access is used to access catering industry data including government regulatory agency data, enterprise self-inspection data, and social evaluation data. Using big data cloud computing technology, comprehensive evaluation of catering units including AI video analysis within a certain period of time Standardize behavior, site environment and equipment operation IoT sensing, electronic ledger data, personnel training and self-inspection to implement daily management data;

[0059] The food safety index risk factor statistics is used to calculate the access data according to the catering safety risk factors, and perform risk classification and quantitativ...

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Abstract

The invention discloses a catering food safety dynamic supervision method based on big data analysis.the method includes that data access is carried out, wherein the data access is used for accessingcatering industry data including government supervision department data, catering unit self-inspection data and social evaluation data; a big data cloud computing technology is applied to comprehensively evaluate catering units including data of AI video analysis non-standard behaviors, place environment and equipment operation Internet of Things sensing, electronic machine account data, personneltraining and self-checking implementation daily management in a certain period; and the food safety index risk factor statistics is used for performing risk classification and quantitative rating onthe accessed data according to the catering safety risk factor statistics and the established risk model to obtain a catering enterprise safety score.

Description

Technical field [0001] The invention belongs to the technical field of big data analysis, and specifically relates to a food safety dynamic supervision system and method based on big data analysis. Background technique [0002] Food is the most important thing for the people. With the development of economy and society, residents go out to eat more and more frequently, and their demand for catering is more and more diverse. In order to ensure the healthy development of the catering industry, the regulatory authorities need to dynamically track the operating conditions of various catering owners in real time, and find problems or potential problems that need to be followed up in a timely manner. [0003] In the prior art, the classification of catering companies in the catering industry includes annual ABC and quantitative grading (face) management. However, whether it is an annual rating or a quantitative grading, it is more dependent on the subjective evaluation of the supervisor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06Q50/12G06Q10/06G06K9/00G06K19/06
CPCG06Q50/12G06Q10/06393G06Q10/0635G06K19/06037G06K19/06046G06V20/40
Inventor 郑宏弟聂立功
Owner 杭州祐全科技发展有限公司
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