率的标准化法在疾病统计中已广泛应用,但是其至今一直未被引用于食品合格率的对比分析。本文提出了标化“食品合格率”的新概念,即比较两个或几个“食品合格率”,各率的内部构成差别较大时,也应进行率的标准化。并通过各种标化方法的运算,选择出既能反映各地区间合格率的相对水平,亦能较合理描述一个地区的合格率在时间上的变动趋势,还对标准选择进行了初步探讨。 The standardized rate method has been widely used in disease statistics, but it has not been quoted in the comparative analysis of the passing rate of food till now. In this paper, we put forward a new concept of “passing rate of food”. That is, we should standardize the rate when comparing two or more “pass rate of food” and the internal composition of each rate is quite different. And through the operation of various standardization methods, the selection of the relative level that reflects not only the passing rate of each region but also the time trend of the pass rate of a region can be more reasonable, and the standard choice is also discussed.