新质生产力视角下食品冷链无接触配送风险研究

doi:10.16265/j.cnki.issn1003-3033.2024.S1.0026

摘要/Abstract

摘要：

为促进无接触配送新模式的完善,提升冷链食品质量,发展新质生产力,探究食品冷链无接触配送风险因素内部的影响机制。基于国家标准文件和相关文献,系统分析无接触配送模式特点,构建包含6个一级指标及17个二级指标的食品冷链无接触配送风险指标体系;综合运用模糊决策实验室与网络层次分析法(FDANP)评价各级风险,确定因素之间的因果影响关系并量化风险因素权重。结果表明:一级指标中,信息风险、人员风险、冷链技术与设备风险能够影响其他风险因素;二级指标中,自然灾害、交货时效性、运输规划最优性等因素是关键风险因素。未来可从提升信息化水平、重视应急能力和增强监管力度3个方面完善食品冷链无接触配送新模式。

关键词: 新质生产力, 食品冷链, 无接触配送, 风险评价, 模糊决策实验室与网络层次分析法(FDANP)

Abstract:

In order to promote the improvement of the new mode of contactless delivery, improve the quality of cold chain food, and develop new quality productive forces, it is necessary to study the internal influence mechanism of risk factors of contactless delivery of food cold chain. Firstly, the characteristics of the contactless delivery mode were systematically analyzed based on the national standard documents and related literature, and the risk index system of the contactless delivery of food cold chain was constructed, including six first-level indicators and 17 second-level indicators. Then, the FDANP was used to evaluate the risks at all levels, determine the causal relationship between the factors, and quantify the weight of the risk factors. The results show that information risk, personnel risk, cold chain technology, and equipment risk can affect other risk factors in the first-level indicators. Among the second-level indicators, factors such as natural disasters, delivery timeliness, and optimal transportation planning are the key risk factors. In the future, the new mode of contactless delivery of food cold chain can be improved from three aspects: improving the level of informatization, attaching importance to emergency response capabilities, and enhancing supervision.

Key words: new quality productive force, food cold chain, contactless delivery, risk evaluation, fuzzy DEMATEL & analytic network process (FDANP)

中图分类号:

X936

马颖, 王诗颖, 隽雯露, 梁本部. 新质生产力视角下食品冷链无接触配送风险研究[J]. 中国安全科学学报, 2024, 34(S1): 253-259.

MA Ying, WANG Shiying, JUN Wenlu, LIANG Benbu. Research on risks of contactless delivery of food cold chain from perspective of new quality productive forces[J]. China Safety Science Journal, 2024, 34(S1): 253-259.

图/表 5

表1

食品冷链无接触配送风险指标体系

目标层	一级指标	二级指标	指标释义
食品冷链无接触配送风险指标	人员风险C₁	配送者工作能力R₁^[13]	指配送人员配送冷链食品的综合能力,如保证产品质量、与收货者有效沟通、应对突发事件等能力
		配送者流失R₂^[14]	指因配送人员流失、协调不足导致的配送问题
		收货者对接能力R₃^[14]	指收货者是否能与配送者有效沟通,对“无接触”配送模式的理解度和接受度
	冷链设施及技术风险C₂	冷链基础设施配备R₄^[14]	指运输过程及存放点的制冷设施设备的完备齐全程度,如制冷材料、冷藏车辆、冷藏集装箱、冰柜等是否齐全
		冷链设备质量R₅^[13]	指制冷设备是否能够稳定且准确地满足不同产品的温度和存储要求
		冷链技术支持R₆^[14]	指用于保障冷链的智能温控系统,冷链信息(温度、湿度、位置、状态)监测和追溯系统等
	运输风险C₃	运输工具设备配备R₇^[15]	指配送过程中运输工具设备的完好性和智能化程度
		运输规划最优性R₈^[16]	指根据当时路况,路线规划和车辆调度优化的智能化和合理性
		网点设置合理性R₉^[16]	指配送终端网点布局的合理性
	交付风险C₄	交货时效性R₁₀^[14]	指保证产品的交付时间满足消费者需求
		交货准确性R₁^[15]	指产品自身、产品放置地点符合消费者需求,避免产品取错和丢失
		追责便利性R₁₂^[14]	指当产品交付不符合消费者期望时,消费者追责的便利性
	信息风险C₅	信息传递效率R₁₃^[15-16]	指物流各环节中生成的信息数据的传递速度和准确性
		区域信息化程度R₁₄^[15]	指配送当地的网络基础设施等信息化资源的普及程度,技术的应用前沿性和广泛性
		信息安全性R₁₅^[14]	指信息传输和存储过程中由于缺少安全防护导致消费者的隐私信息的泄露
	突发状态风险C₆	自然灾害R₁₆^[16]	在恶劣或极端天气等环境下,保持物流顺畅运行的能力
	突发状态风险C₆	公共卫生事件R₁₇^[16]	指突发公共卫生事件发生后,保持物流顺畅运行的能力

表1

表2

图1

图2

表3

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一级指标	影响度	被影响度	中心度	原因度	二级指标	影响度	被影响度	中心度	原因度
C₁	3.888 9 (2)	3.205 3 (4)	7.094 2 (3)	0.683 5 (2)	R₁	1.182 0 (3)	0.719 0 (8)	1.901 1 (7)	0.463 0 (3)
					R₂	0.667 0 (11)	0.728 5 (7)	1.395 5 (11)	-0.061 5 (10)
					R₃	1.015 8 (6)	1.023 7 (4)	2.039 5 (5)	-0.007 9 (8)
C₂	2.785 6 (5)	2.739 0 (5)	5.524 6 (6)	0.046 6 (3)	R₄	0.604 5 (12)	0.557 8 (14)	1.162 3 (15)	0.046 7 (7)
					R₅	0.600 9 (13)	0.652 8 (10)	1.253 7 (13)	-0.051 9 (9)
					R₆	0.740 2 (10)	0.532 1 (15)	1.272 4 (12)	0.208 1 (6)
C₃	3.441 0 (4)	3.776 0 (3)	7.217 0 (2)	-0.335 0 (4)	R₇	0.967 4 (7)	0.598 4 (13)	1.565 8 (9)	0.368 9 (4)
					R₈	0.822 3 (8)	1.017 4 (5)	1.839 7 (8)	-0.195 2 (12)
					R₉	0.762 6 (9)	0.399 8 (17)	1.162 4 (14)	0.362 8 (5)
C₄	2.658 6 (6)	4.349 2 (1)	7.007 8 (4)	-1.690 6 (6)	R₁₀	0.484 3 (15)	1.871 9 (1)	2.356 2 (3)	-1.387 5 (17)
					R₁₁	0.554 6 (14)	0.899 9 (6)	1.454 6 (10)	-0.345 3 (14)
					R₁₂	0.414 0 (17)	0.646 9 (11)	1.060 9 (16)	-0.232 9 (13)
C₅	4.303 5 (1)	2.582 1 (6)	6.885 6 (5)	1.721 4 (1)	R₁₃	1.226 6 (2)	0.681 1 (9)	1.907 7 (6)	0.545 5 (2)
					R₁₄	1.774 3 (1)	0.426 3 (16)	2.200 6 (4)	1.348 0 (1)
					R₁₅	0.418 2 (16)	0.608 9 (12)	1.027 1 (17)	-0.190 8 (11)
C₆	3.689 6 (3)	4.115 6 (2)	7.805 2 (1)	-0.425 9 (5)	R₁₆	1.107 4 (4)	1.504 3 (2)	2.611 7 (1)	-0.396 9 (15)
C₆	3.689 6 (3)	4.115 6 (2)	7.805 2 (1)	-0.425 9 (5)	R₁₇	1.031 0 (5)	1.504 3 (2)	2.535 3 (2)	-0.473 3 (16)