HACCP,即"Hazard Analysis Critical Control Point",簡(jiǎn)稱(chēng)HACCP,發(fā)音為 [Hassip] ,中文名稱(chēng)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o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)生所設的標準。(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):當監測結果顯示CCP失控時(shí),所應采取的措施。( The actions to be taken when the results of monitoring the CCP indicate a loss of control.)
監測(Monitor):執行有計劃的觀(guān)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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