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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项指标中满分比达60%以上的指标占40.9%,最高达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)2R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 a comprehensive evaluation index system for the implementation of quantitative and hierarchical system of food hygiene in the catering industry. Methods According to the goal of implementing the quantitative and hierarchical management system of food hygiene supervision, a preliminary index system of comprehensive effectiveness evaluation was established. Using Delphi design, the selected experts consulted two questionnaires for each index of the index system, Experts evaluate the importance of each index and consistency test to determine the comprehensive evaluation of the effectiveness of the index content, the corresponding weight and credibility. Results The comprehensive index of effectiveness system composed of 22 evaluation indexes was established. The importance of 22 evaluation indicators Assignment value of 4.00 points (out of 5), of which three primary importance of the mean assignment value of 3.89 points, 19 secondary indicators were 4.02 points; 22 indicators The index of over 60% of the total scores was 40.9% and the highest was 98.0%. The coefficient of variation for all indexes was within the range of 0.06-0.45. The overall coordination coefficient ranged from 0.423-0.713. According to R. Pearson ) 2R criterion (P <0.05). The weight coefficients of the three first-level indicators (ie, improving food hygiene level, scientific supervision and management, and guiding consumption) were 0.406, 0.348 and 0.246, respectively. Conclusion The comprehensive evaluation index system of food hygiene quantification and grading system established in the catering industry reflects the good coordination of expert opinions and the high credibility of the conclusion of the assessment. The result is desirable.