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

危害(Hazard)：可能引起傷害之事物。危害可分為生物性﹐化學性及物理性。(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)的標準。(A value which separates acceptability from unacceptability.)

管制點(Control Point, CP)：可控制生物性、物理性及化學性之一個點、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(Critical Control Point, CCP)：為一個點、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(jiān)測結(jié)果顯示CCP失控時，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(jiān)測(Monitor)：執(zhí)行有計劃的觀察與測定，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.)