E3S Web Conf.
Volume 78, 20192018 International Seminar on Food Safety and Environmental Engineering (FSEE 2018)
|Number of page(s)||4|
|Section||Food Safety, Extraction and Food Engineering|
|Published online||15 January 2019|
Study on the risk evaluation model of catering O2O food quality and safety
Departments of Business Administration, University of South China University of Technology, 510640, Guangzhou, Guangdong
* Corresponding author: Xue-Min WANG;email:email@example.com phone: 18023452243
The purpose of this paper is to analyze the risk points that may lead to food safety in the operation and development of catering O2O supply chain. Based on the operational mode of catering O2O supply chain, the system risk factors were identified by theoretical and literature analysis. Also, the expert Delphi method was used to put forward a comparatively perfect food quality and safety risk assessment system in catering O2O industry, and an evaluation model was constructed based on the fuzzy comprehensive evaluation method of analytic hierarchy process (AHP) to provide a reference for the development of food safety management of the catering O2O industry.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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