Risk Assessment on Quality Safety of Pre-prepared Dishes from a Perspective of Supply Chain

In the paper, a risk evaluation index system on the quality safety of pre-prepared dishes is developed from a supply chain perspective. The system integrates all key stages from raw material procurement to distribution and sales, taking into account various categories of risk factors. Based on the quality safety management practices of pre-prepared dishes enterprises, relevant governmental and industry regulatory standards, as well as insights from practitioners, the study selects Company A as the research subject. A combined methodology involving expert scoring, analytic hierarchy process (AHP), and fuzzy comprehensive evaluation (FCE) is adopted. Expert assessments are first used to construct the judgment matrix, followed by the calculation of index weights through AHP. And finally, FCE is applied to generate an overall risk evaluation score. The results indicate that the proposed model can effectively identify and quantify potential risk factors. For Company A, storage and transportation are identified as the critical risk control node, while raw material quality emerges as a relatively weak link. The conclusions provide decision-making support for supply chain managers, pinpoint the key risk control points across different stages, and propose strategies for enhancing the quality safety management of pre-prepared dishes.