ISO22000体系中所述的HACCP原理应用说明
The ISO22000 system in the application of HACCP principle description
众所周知，从20世纪50年代后期，为了给宇航员提供安全食品，美国宇航局（NASA）和食品生产企业PILLSBURY共同开发HACCP；
As everyone knows, from the late nineteen fifties, in order to give astronomers and food security, the United States of America NASA ( NASA ) and food production enterprises to develop HACCP PILLSBURY;
到20世纪后期，HACCP已经得到持续发展。HACCP系统已经从最初的三个原理，即危害识别、确定关键控制点和控制任何危害、建立监视系统，发展到目前的五个初始步骤和七个原理，这五个初始步骤是：
By late twentieth Century, the HACCP has been continuous development. The HACCP system has developed from the initial three principles, namely, hazard identification, to determine the critical control points and control any harm, establish a monitoring system, to the current development of the five initial steps and seven principles, the five initial steps are:
建立HACCP小组，
The establishment of HACCP group,
描述产品及其销售特性，
Description of product and sales performance,
描述产品预期用途及产品用户，
To describe the intended use of the product and the product user,
绘制过程流程图，
Draw the process flow diagram,
验证过程流程图；
Validation of process flow diagram;
七个原理是：
The seven principle is:
对危害进行分析，
The hazard analysis,
确定关键控制点（CCP），
Determine the critical control points ( CCP ),
建立关键限值，
Establish critical limits,
建立关键控制点的监视体系，
Establishment of critical control point monitoring system,
当监视体系显示某个关键控制点失控时确立应当采取的纠正措施，
When monitoring system display a critical control points out the establishment shall take remedial measures,
建立验证程序以确认HACCP体系运行的有效性，建立文件化的体系
Establish verification procedures to confirm the HACCP system running effectively, create documentation system