HACCP，即"Hazard Analysis Critical Control Point"，簡(jiǎn)稱HACCP，發(fā)音為 [Hassip] ，中文名稱為危害分析和關(guān)鍵控制點(diǎn)。

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. )

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.)

管制點(diǎn)(Control Point, CP)：可控制生物性、物理性及化學(xué)性之一個(gè)點(diǎn)、步驟或程序(Any point, step, or procedure at which biological, physical, or chemical factors can be controlled.)

主要管制點(diǎn)(Critical Control Point, CCP)：為一個(gè)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.)

矯正措施(Corrective Action)：當(dāng)監(jiān)測(cè)結(jié)果顯示CCP失控時(shí)，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.)

監(jiān)測(cè)(Monitor)：執(zhí)行有計(jì)劃的觀察與測(cè)定，以評(píng)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.)