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HACCP 及相关的名词
  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。

    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. )

    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.)

    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.)

    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.)

    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.)

    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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