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     Advance Journal of Food Science and Technology


Evaluation and Improvement of Food Safety Satisfaction Based on QFD

1, 2, 3Pu Jin and 1Lu Qiang
1School of Management, China University of Mining and Technology, Beijing, 100083, China
2China Coal Energy Company Limited
3China National Coal Mining Equipment Co., Ltd., Beijing 100011, China
Advance Journal of Food Science and Technology  2015  2:135-139
http://dx.doi.org/10.19026/ajfst.8.1481  |  © The Author(s) 2015
Received: November ‎25, ‎2014  |  Accepted: January ‎8, ‎2015  |  Published: May 10, 2015

Abstract

In view of the social phenomenon of people's generally low satisfaction with food safety, we introduced the QFD method to make evaluation and guidance for improvement. Based on scientific and reasonable evaluation index system of food safety satisfaction and the “quality house” of QFD core tool, a food safety satisfaction evaluation model was constructed. On the basis of the evaluation results, we analyzed the public food safety requirements and constructed the quality house between the public food safety requirements and the food safety satisfaction improvement measures, so as to determine the priority of configuration sequence of improvement measures.

Keywords:

Evaluation and improvement modeling, food safety satisfaction, Quality Function Development (QFD),


References

  1. Gao, Y., Y. Wei and W. Jiajiang, 2009. Food security situation in our country, Problems and countermeasures. China's Food Nutr., 1: 15-17.
  2. Liang, Y., Z. Yulan and D. Xixun, 2010. Statistical assessment of food safety satisfaction of Hangzhou urban residents based on the structural equation model. Stat. Educ., 5: 9-15.
  3. Xiong, W., 2005. Quality Function Deployment. Chemical Industry Press, Beijing, China.
  4. Xu, Y., 2013. Research and application of the AHP problem. J. Jishou Univ., Nat. Sci. Edn., 34(2): 12-18.

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.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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