The Application of Risk Matrix Method in Quality Evaluation of Wheat Flour

In order to control the food safty risk about wheat flour effectively, this paper identify the quality and safety risk factors of wheat flour by collecting the country nearly five years of datas for the supervision and check, and combined with access to information of media exposure or consumer complaints of flour quality and safety problems .And then, establish the wheat flour quality evaluation index system, applying evaluation model of risk matrix to implementing the risk assessment for 19 indexes of wheat flour. Each risk index of wheat flour has its own food safety risk level. Different levels take different control measures, thus providing reference for effectively controlling the quality of the wheat flour safety risk. Introduction Flour is the basic raw material of food industry,its quality and safety problems not only involving the health problems of homes,but also affecting the health problems of downstream processing food enterprises. The national regulatory data from 2010 to 2014 indicates, the quality safety problems of whitening agent, formaldehyde and talcum powder frequently cropped up leads to market disorder. At the same time, it also increases the difficulty of government regulation. Flour has different degrees of uncertainty risk in production, processing and other aspects. The key to early warning risk and controlling food safety is to identify and evaluate flour safety hazard factors. Therefore, establishing a scientific and reasonable index system for quality safety evaluation of wheat flour is urgently for improving the quality level of wheat flour macroscopically. Research status of quality evaluation of wheat flour and Evaluation model selection Risk assessment criteria has been involved in the food safety regulation and developed corresponding standards in the Eleventh Five-Year. But owing tolate start,personnel shortage, inadequate capital investmentand a series of reasons, China’s basis of risk assessment is weak. Some supportive research methods and seriously insufficient data causd the situation of food safety in China is difficult to break through. [1] Recently, many scholars have made broad scale research from many angles in the aspect of food safety risk assessment, and applied risk analysis and evaluation tools to food industry, such as risk matrix method, fuzzy comprehensive evaluation method, hazard analysis and critical control, Bro-d order value method and so on. Despite progress has been made in the study of individual risk factors for wheat flour, the literatures about comprehensive analysis of wheat flour is lacking. Risk matrix method is a kind of risk evaluation index system which is established by the identification of risk, assess the probability of occurrence of risk and the degree of risk impact, and then determine the risk level. This method can be used toanalyze the risk factors in wheat flour in a multi-dimensional way. In the risk matrix model,the function Z=F (x, y) represents the probability of occurrence of risk(x),risk impact degree (y),andthe relationship between risk grade (z).According to the theory of 7th International Conference on Mechatronics, Computer and Education Informationization (MCEI 2017) Copyright © 2017, the Authors. Published by Atlantis Press. This is an open access article under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/). Advances in Computer Science Research, volume 75