CAJ | 학술논문

决定食品安全行为的是消费者对食品安全风险的主观认知而不是风险本身。食品安全风险认知主要由消费者对风险的熟悉程度、对风险的恐惧感和风险暴露程度等因素决定。社会和心理因素扭曲了，更多时候放大了食品安全风险。食品安全风险认知一般可从六个维度来解释，即身体损失、性能损失、金钱损失、时间损失、社会损失和心理损失。风险认知超过一定水平，消费者会采取一系列措施降低自身面临的风险。
결정식품안전행위적시소비자대식품안전풍험적주관인지이불시풍험본신。식품안전풍험인지주요유소비자대풍험적숙실정도、대풍험적공구감화풍험폭로정도등인소결정。사회화심리인소뉴곡료，경다시후방대료식품안전풍험。식품안전풍험인지일반가종륙개유도래해석，즉신체손실、성능손실、금전손실、시간손실、사회손실화심리손실。풍험인지초과일정수평，소비자회채취일계렬조시강저자신면림적풍험。
Consumer behavior is decided by the perception rather than the food safety risk itself. There are three underlying factors affecting perception of risk---familiarity, dread, and exposure. Consumer risk perception of food safety is determined not so much by the hazard itself as is by the social and psychological characteristics of the food hazard. Perceived risk of food safety can be measured by category of loss, namely physical, performance, financial, time, social and psychological loss. Where consumers perceive risk, they often develop strategies to reduce risk.