与传统的食品安全控制方法相比，HACCP的独到之处？ 　　
Compared with the traditional food safety control method is compared with one's own knack in, HACCP?
传统的食品安全控制流程普通树立在"集中"视察、最终产品的测试等方面，经过"望、闻、切"的方法去寻觅潜在的危害，而不是采取预防的方式，因此存在一定的局限性。
The traditional food safety control procedure generally established in the" focus" inspection, final product testing and other aspects, through the" look, smell, cut" method to find the potential harm, not take preventive ways, so there are some limitations.
举例来说，在规则的时间内完成食品加工义务、靠直觉去预测潜在的食品安全成果、在最终产品的检验方面代价高昂，为获得有意义的、有代表性的信息，在搜集和分析足够的样品方面存在较大难度。 　
For example, in a specified period of time to complete the work, food processing by instinct to predict potential food safety issues, the final product testing cost, in order to obtain meaningful, representative of the information collection and analysis, in sufficient samples has greater difficulty.
而在HACCP管理体系准绳指点下，食品安全被融入到设计的进程中，而不是传统意义上的最终产品检测。
In the HACCP management system under the guidance of the principle, food safety into the design process, and not in the traditional sense of the final product testing.
因而，HACCP体系能提供一种能起到预防作用的体系，并且更能经济地保证食品的安全。
Therefore, the HACCP system can provide a can play a role in preventing system, and more economic guarantee of food security.
部分国度的HACCP实际标明实施HACCP体系能更有效地预防食品污染。
Part of the country's HACCP practice shows that the implementation of HACCP system can more effectively prevent food pollution.
例如，美国食品药品管理局的统计数据标明，在水产加工企业中，实施HACCP体系的企业比没实施的企业食品污染的概率降低了20%到60%。
For example, the United States Food and Drug Administration statistics indicate, in aquatic product processing enterprises, the implementation of HACCP system of enterprises have to implement the enterprise of food pollution reduces the probability of 20% to 60%.