Abstract In order to clarify the risk factors of food safety issues in the traditional catering business and find effective measures to address issues from the source. The fault tree is constructed to identify risk factors, and qualitative analysis of risk factors is done by using the minimum cut set and structural importance. Moreover, the fault tree model is transformed into a Bayesian network, and final BN model is finished by structure learning and parameter learning based on case data. The two-way reasoning ability of BN is used to conduct quantitative analysis, and sensitive factors of various types of problems from the perspective of catering operators are finally obtained. The results indicate that personnel management is most likely to cause problems. Insufficient training is an important reason for food safety issues.
LIU Wenyan,GAO Qisheng. Food Safety Risk Analysis of Traditional Catering Business Based on Bayesian Network[J]. Complex Systems and Complexity Science,
2024, 21(4): 142-148.
