A Novelty Method for Identifying Risk Factors of Sudden Food Safety Event

Abstract

Food is the basic material basis for human survival. Sudden food safety event risks mainly derive from accidental or natural food safety risks, poor food storage environments, and inefficient government regulation policies. The factor identification of sudden food safety risks is the key to controlling such risks. Therefore, the efficient and scientific identification of risk sources and types will be very important in managing sudden food safety risks. In this study, 16 sudden food safety event risk factors were identified through a literature review, and their interactive relationships were clarified using an interpretive structural model (ISM). Then, the weights of influencing factors were calculated through the analytic hierarchy process (AHP), and the combined weight of indices was determined. Results show that the 16 sudden food safety event risk factors can be divided into four levels. The quality standard for food safety (S5) and food storage (S14) is at the bottom layer of risks of sudden food safety events (the first-layer index weight is 36.899%). The judgment matrices at the four levels passed the consistency check. The influence weight of the factor "whether it contains transgenic raw materials" (S9) ranks second (the total weight is 18.151%). This index system for sudden food safety event risk factors is highly effective, with good operability for managing sudden food safety event risks. The obtained conclusions are important reference values for identifying the factors influencing food safety risk management, determining the emphasis of food safety supervision, realizing food risk prevention and control, and strengthening and guaranteeing the food safety level.