Research Article | OPEN ACCESS
Food Quality Safety Evaluation Model in College Canteens Based on the Improved AHP-taking Bengbu College as an Example
1Huaxi Chen and 2Qingbing Xu
1Mathematics and Physics Department of Bengbu College, Bengbu Anhui 233030, P.R. China
2Chuzhou Vocational and Technical College, Chuzhou, Anhui 239000, P.R. China
Advance Journal of Food Science and Technology 2013 4:460-463
Received: December 10, 2012 | Accepted: February 01, 2013 | Published: April 15, 2013
Abstract
Based on the results of investigation and the suggestion from the experts, the factors influencing the college canteen food quality and safety are found and assessment system for university cafeteria food quality and safety is constructed. With the improved Analytic Hierarchy Process (AHP) to the various indexes for the empowerment and the fuzzy comprehensive evaluation method, the university canteen food quality and safety evaluation method is created. Then based on the example from Bengbu College, the solution of the model is provided, thus it is concluded that the process management factors, food factors and environmental factors, make the biggest influence on the canteen food quality and safety. Meanwhile, the extent of the influence of the second level factor on the canteen food quality and safety is identified and further it should be paid a greater attention to the several factors in order to improve the status of the food quality and safety condition.
Keywords:
Evaluation, food quality, fuzzy comprehensive evaluation method, improved Analytic Hierarchy Process (AHP), safety, the college canteen,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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