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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.)

相关条目

  HACCP及相关的名词

　HACCP的发展历史  

　HACCP的基本概念

    HACCP的七大原则

  国内外实行HACCP情况