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Food enterprise personalized risk grading management and control method and system

A technology of risk classification and food enterprises, which is applied in the field of personalized risk classification management and control of food enterprises, can solve the problems of not fully considering the impact of food safety risks, unreasonable project assignments, and insufficient identification of elements, etc., to achieve full identification, Effective control and reasonable risk classification

Pending Publication Date: 2021-01-22
成都市食品检验研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1) The impact of different inspection items on the food safety risk of catering enterprises is not fully considered, and the assignment of each item is not reasonable
2. Insufficient identification of factors that may affect food safety in the processing process of catering enterprises
3. Inadequate identification of elements that affect food safety in new catering processing processes (such as take-out, delivery, and transportation)
[0006] Therefore, the existing risk classification of food enterprises has the problems of unreasonable classification, insufficient element identification and inaccurate classification.

Method used

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  • Food enterprise personalized risk grading management and control method and system
  • Food enterprise personalized risk grading management and control method and system
  • Food enterprise personalized risk grading management and control method and system

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0100] Please refer to figure 1 , figure 1 It is a schematic flow chart of the personalized risk management and control method for food enterprises. Embodiment 1 of the present invention provides a personalized risk management and control method for food enterprises. The method includes:

[0101] Establish a risk information database for the whole process of food production and operation;

[0102] Establish a risk classification evaluation model;

[0103] Collect food enterprise data from the risk information database for the whole process of food production and operation;

[0104] Based on food enterprise data and risk classification evaluation model, obtain food enterprise risk classification results;

[0105] Generate corresponding control methods based on the risk classification results of food enterprises.

[0106] Among them, in the first embodiment of the present invention, the risk classification results of food enterprises include: the results of risk classificati...

Embodiment 2

[0149] Please refer to figure 2 , figure 2 It is a schematic diagram of the composition of a personalized risk management and control system for a food company. Embodiment 2 of the present invention provides a food company's personalized risk management and control system. The system includes:

[0150] The first establishment unit is used to establish the risk information database for the whole process of food production and operation;

[0151] The second establishment unit is used to establish a risk classification evaluation model;

[0152] The data collection unit is used to collect food enterprise data from the risk information database of the whole process of food production and operation;

[0153] The grading unit is used to obtain the risk grading result of the food enterprise based on the food enterprise data and the risk grading evaluation model;

[0154] The management and control unit is used to generate corresponding management and control methods based on the...

Embodiment 3

[0201] Due to the large amount of data in the data warehouse platform, the present invention designs corresponding servers for storage and operation. The data warehouse platform is provided with several servers, and the servers are installed in preset cabinets. Cooling fans are provided in the preset cabinets for Cool the server in the cabinet; and the server needs to be cooled during daily operation. If the heat dissipation is not good, the server temperature will be too high and the operation of the server will be affected.

[0202] The traditional heat dissipation fan uses the motor to drive the blades to rotate to generate airflow for fan heat. The blades of the heat dissipation fan have radians. The radian of the blades means that the fan blades do not extend straight along the radial direction in the top view plane, but slightly curved toward the direction of rotation. , in a certain arc. The role of this arc is very important, which ensures the concentration of the blow...

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Abstract

The invention discloses a food enterprise personalized risk grading management and control method and system, and relates to the field of food safety intelligent processing, and the method comprises the steps: building a food production and operation whole-process risk information base; establishing a risk grading evaluation model; collecting food enterprise data from a food production and operation whole-process risk information base; based on the food enterprise data and the risk grading evaluation model, obtaining a food enterprise risk grading result; and generating a corresponding management and control method based on the risk grading result of the food enterprise. The technical effects of reasonable and accurate risk grading of food enterprises and full and perfect element identification are achieved.

Description

technical field [0001] The present invention relates to the field of food safety, in particular to a method and system for individualized risk classification management and control of food enterprises. Background technique [0002] At present, the quantitative and hierarchical management of food safety supervision in catering services is fully implemented nationwide. Subsequently, many provinces, municipalities, and autonomous regions have successively formulated regional implementation opinions and rating standards for quantitative and hierarchical management of food safety supervision in catering services based on the actual situation of catering enterprises in each region. The implementation of quantitative and hierarchical management has played a positive role in strengthening risk control, implementing key supervision, promoting the continuous improvement of the management level of catering service operators, and reducing the occurrence of foodborne diseases. [0003] ...

Claims

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Application Information

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IPC IPC(8): G06Q10/06G06Q50/12G06F16/215G06F16/2455G06F16/25G06F16/28
CPCG06Q10/0635G06Q50/12G06F16/215G06F16/24552G06F16/254G06F16/283G06F16/284
Inventor 谯斌宗郑漫江王立山蔡炯毕小玲王鑫
Owner 成都市食品检验研究院
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