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HACCP，即"Hazard
Analysis Critical Control Point"，简称HACCP，发音为
[Hassip] ，中文名称为危害分析和关键控制点。
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危害(Hazard)：可能引起伤害之事物。危害可分为生物性﹐化学性及物理性。(The
potential to harm. Hazards can be biological, chemical
and physical. )
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管制界限(Critical
limit)：为防止危害发生所设的标准。(A
value which separates acceptability from
unacceptability.)
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管制点(Control
Point, CP)：可控制生物性、物理性及化学性之一个点、步骤或程序(Any
point, step, or procedure at which biological, physical,
or chemical factors can be controlled.)
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主要管制点(Critical
Control Point, CCP)：为一个点、步骤或程序，若加以控制，则可预防、去除、或减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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矫正措施(Corrective
Action)：当监测结果显示CCP失控时，所应采取的措施。(
The actions to be taken when the results of monitoring
the CCP indicate a loss of control.)
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监测(Monitor)：执行有计划的观察与测定，以评估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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