Research On The Influencing Factors And Management Evaluation Index System Of Food Safety In University Restaurants Based On AHP-Fuzzy Comprehensive Evaluation Method

With over 40 million university students eating in our university restaurants,the issue of food safety in university restaurants has a wide impact and is of concern to the whole community.Despite the fact that all university restaurants have relatively strict food safety management systems and measures in place,food safety problems in university restaurants still occur from time to time.One of the main reasons for this is the lack of analysis of food safety evaluation factors,which leads to a lack of operational responses.Therefore,a comprehensive analysis of the various factors affecting food safety quality in university restaurants,the construction of a food quality and safety evaluation system for university restaurants,and the development of scientific responses are of great importance in ensuring food safety for teachers and students in universities.In this thesis takes M University in North China as an example.Firstly,based on the literature survey method,HACCP and stakeholder theory,the influencing factors of food safety in university restaurants are analyzed,and the evaluation indexes of food safety management in university restaurants are determined,including 5 first-level indicators of raw material procurement and storage,processing,sales,dining and stakeholders,and 33second-level indicators.Secondly,the evaluation index system of food safety management in university restaurants is constructed,and the index weight is determined by AHP method.Then,combined with the field survey,the questionnaire was designed for the food operators and diners of the restaurants in M universities in North China,and the data were analyzed by fuzzy comprehensive evaluation method,and the qualitative problems in management were transformed into quantitative data.The results of the study showed that the weighting of the primary indicators was 0.4272 for raw material procurement and storage > 0.2432 for processing > 0.1739 for stakeholders >0.0848 for selling > 0.0710 for dining.The results of the fuzzy comprehensive evaluation were that processing was the weakest link among the five indicators with a score of 71.42;selling was relatively strong among the five indicators with a score of 74.98,dining was evaluated with a score of 72.7,raw material procurement and storage was evaluated with a score of 73.2,and stakeholder indicators were evaluated with a score of 73.94.In general,the raw material procurement and storage,processing,selling,dining and stakeholder of the dining hall of M North China University were evaluated with a score of 73.94.In general,the raw material procurement and storage,processing,selling,dining and stakeholder evaluation indicators of the cafeteria of M North China University are all at an average level and need to be improved.Finally,the proposed solutions to the problems are based on two dimensions:implementing the whole process control of catering process and the stakeholder management framework of university restaurants,including strengthening the control of procurement and storage,enhancing the safety control of processing process,strengthening the safety management of selling process,optimising the management of dining process and optimising the governance concept of top-level design,establishing HACCP food quality and safety system,improving the management mechanism of food operators and encouraging The aim is to improve the effectiveness of food safety management in university restaurants.