APPLYING THE ANALYTIC HIERARCHY PROCESS TO PRIORITIZE RISKS OF THE FOOD SUPPLY CHAIN IN VIETNAM

This study aims to identify the priority ranking of risks in the food supply chain in Vietnam using both qualitative and quantitative research methods. The qualitative research was discussed directly with seven experts from six businesses operating in the food sector in Vietnam to determine risk criteria. Next, structured interviews were conducted with the experts to collect data comparing each pair of risks; then, the Analytic Hierarchy Process (AHP) combined with the risk matrix tool was applied. The results show that there are 18 risk criteria divided into three groups, ranked by priority from 1 to 16. There are three risks ranked at the same level 14 because they have the same RS (Risk Score) = 0.04. The high-risk group (H) includes six risks with RSs from 0.25 to 0.69. The group with a medium risk level (M), including five risks, had a RSs from 0.12 to 0.16. The low-risk group (L), including seven risks, had a RSs from 0.01 to 0.07. This research is useful for businesses in the food sector with limited resources and budgets, who are unable to respond to all risks simultaneously.