中国食品安全指数的初步测度

客观测度食品安全指数、促进质量信息有效披露、科学引导消费者的食品购买行为与企业经营活动、倒逼地方政府加大监管力度是利用市场机制合力破解食品安全难题的重要治理措施。本文基于木桶原理、黄金分割法则以及5 级标度法构建食品安全指数测度方法，并利用国家食品药品监督管理总局发布的2016年第3、4季度与2017年第1、2季度食品抽检数据，对我国食品安全状况进行定量测度。结果表明：这4 个季度的食品安全指数分别为279、280、264、290，均处于质量安全等级区间，食品安全形势总体稳定。因此，建议政府应树立“补短板”的治理思维，重点加强淀粉及淀粉制品、蔬菜制品的质量安全监管，尤其要防范添加剂滥用对食品质量安全造成的威胁。最后结合实际情况对我国食品安全指数的编制发布提出了建议。

Preliminary Measurement of Food Safety Index in China

Measuring food safety index objectively, promoting the effective disclosure of food quality information, scientifically guiding consumer food purchasing behaviors and enterprise business activities and compelling local governments to toughen supervision over food safety are important measures to solve the problem of food safety by a market-led mechanism. In this article, we present a method for measuring food safety index on a five-graded scale based on the concept of the cask effect and the Golden Section, and we also quantitatively measure the situation of food safety in China based on the food inspection data in the third and fourth quarter of 2016 and in the first and second quarter of 2017 issued by the China Food and Drug Administration. It is shown that the values of food safety index for these four quarters are 279, 280, 264 and 290 within the safe range, suggesting that the situation of food safety is overall stable. We suggest that the government should step up efforts to strengthen areas of weakness with a focus on the supervision of the quality and safety of starch, starch-based products and vegetable products and particularly prevent the threat posed by food additives abuse to food quality and safety. Finally, we conclude with some suggestions on compiling and releasing food safety index.