Study on Risk Evaluation Model for Food Facilities Based on Analytical Hierarchy Process

Introduction: According to statistics, the number of permitted food manufacture in China maintains at about 120 thousands. There is a wide difference in processing-level between food enterprises, with some modern food processing enterprises reaching international standards and some small workshops depending on traditional experience in processed foods. Also, there is a difference in management and processing techniques between enterprises. So these differences place higher demands on the supervision in China. The method to identify the most important emphases places a big challenge in supervision. 

 Purpose: This paper initiatively proposes the establishment of food production enterprises risk index system, then utilizes the analytic hierarchy process (AHP) to calculate risk relative weight, constructs the establishment risk classification of the safety supervision model, finally applies this model in investigating, sorting, classifying, and calculating the production enterprise’s data to achieve the quantification the enterprise safety supervision cycle.

Methods: analytic hierarchy process (AHP)

Results: A five-key-factors evaluation method was studied for risk ranking of food categories, and the weight of each factor was evaluation by 30 scientists. The risk ranking of food categories was given based on five-key-factors evaluation method. Second, the most important subject behavior of food enterprises were identified based on risk surveillance results from 2009 to 2012, and a risk-based inspection method was established for supervisors.

Significance: This research gives an efficient method for China Food and Drug Administration (CFDA) to establish a new supervision system on food enterprises.