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HACCP，即"Hazard
Analysis Critical Control Point"，簡稱HACCP，發(fā)音為
[Hassip] ，中文名稱為危害分析和關(guān)鍵控制點(diǎn)。
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危害(Hazard)：可能引起傷害之事物。危害可分為生物性﹐化學(xué)性及物理性。(The
potential to harm. Hazards can be biological, chemical
and physical. )
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管制界限(Critical
limit)：為防止危害發(fā)生所設(shè)的標(biāo)準(zhǔn)。(A
value which separates acceptability from
unacceptability.)
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管制點(diǎn)(Control
Point, CP)：可控制生物性、物理性及化學(xué)性之一個點(diǎn)、步驟或程序(Any
point, step, or procedure at which biological, physical,
or chemical factors can be controlled.)
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主要管制點(diǎn)(Critical
Control Point, CCP)：為一個點(diǎn)、步驟或程序，若加以控制，則可預(yù)防、去除、或減低食品中安全危害至可接受之程度。(A
point, step or procedure at which control can be applied
and a food safety hazard can be prevented, eliminated or
reduced to acceptable levels.)
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矯正措施(Corrective
Action)：當(dāng)監(jiān)測結(jié)果顯示CCP失控時，所應(yīng)采取的措施。(
The actions to be taken when the results of monitoring
the CCP indicate a loss of control.)
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監(jiān)測(Monitor)：執(zhí)行有計劃的觀察與測定，以評估CCP是否在控制之下。(To
conduct a planned sequence of observations or
measurements to assess a CCP is under control.)
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