摘要
目的建立餐饮业推行食品卫生量化分级制度的综合成效评价指标体系。方法根据推行食品卫生监督量化分级管理制度的目标编制初步的综合成效评价指标体系，运用特尔菲法（Delphi）设计，即选定专家对指标体系的每一项指标进行两轮问卷征询，按专家对各指标的重要性评价及一致性检验，确定综合成效评价的指标内容、相应权重及可信度。结果建立了由22项评价指标组成的综合成效指标体系。22项评价指标的重要性赋值总体均数为4．00分（满分5分），其中3项一级指标的重要性赋值均数为3．89分。19项二级指标均数为4．02分；22项指标中满分比这60％以上的指标占40．9％，最高这98．0％；专家对各项指标的变异系数均在0．06～0．45范围内；整体协调系数范围为0．423-0．713，经皮尔逊（R．Pearson） χR^2准则检验后均有统计学意义（P〈0．05）；3项一级指标（即改善食品卫生水平、科学监督管理和引导消费）的权重系数分别为0．406、0．348和0．246。结论建立的餐饮业推行食品卫生量化分级制度的综合成效评价指标体系反映其专家意见的协调性好，评估结论的可信度高，结果可取。
Objective To establish an integrated effective index set to adapt for quantitative grade administration of restaurant food safety. Methods Delphi method was used to determine the content, weight and reliability of each index to obtain an integrated effective index set. Results 22 indices were introduced based on Delphi method. The average importance value of total （22） , primary （3） and secondly （19） indices were 4. 00, 3.89, 4. 02 respectively. The percentage of full mark proportion exceed 60% of 22 indices was 40. 9% （ maximum 98.8% ）, the variance coefficient 0. 06 - 0. 45, the coordinate coefficient 0. 423 -0. 713（P 〈0. 05）. The weight coefficients of 3 primary indices were 0. 406, 0. 348, 0. 246 respectively. Conclusion The integrated effective index set was credible and well adapted for quantitative grade administration of restaurant food safety.
出处
《华南预防医学》
2006年第3期5-8,共4页
South China Journal of Preventive Medicine
基金
广东省医学科研基金项目(A2005661)
珠海市科技项目(200502036)
关键词
餐馆
公共卫生管理
评价研究
Restaurants
Public health administration
Evaluation studies
