HACCP（Hazard Analysis and Critical Control Point）的含义：什么是HACCP体系？ 　　
HACCP ( Hazard Analysis and Critical Control Point ) meaning: what is the HACCP system?
国度标准GB/T15091-1994《食品工业基本术语》对HACCP的定义为：消费(加工)安全食品的一种控制伎俩；对原料、关键消费工序及影响产品安全的人为要素中止分析，确定加工进程中的关键环节，树立、完善监控顺序和监控标准，采取规范的纠正措施。 　　国际标准CAC/RCP-1《食品卫生通则1997修订3版》对HACCP的定义为：鉴别、评价和控制对食品安全至关重要的危害的一种体系。
The national standard GB / T15091-1994" fundamental terms of food industry" in HACCP is defined as: production ( processing ) and safety of food as a means of control; for raw materials, production processes and the influence of key product safety human factors analysis, determine the processing of key link, build, perfect monitoring program and monitoring standard, adopt standard corrective measures. The international standard CAC / RCP-1" general principles of food hygiene 1997 revised 3 edition" on HACCP is defined as: identification, evaluation and control on food safety hazards of a system.
HACCP表示危害分析和关键控制点。确保食品在消费的消费、加工、制造、预备和食用等进程中的安全，在危害识别、评价和控制方面是一种科学、合理和系统的方法。但不代表安康方面一种不可接受的要挟。识别食品消费进程中可以发作的环节并采取适当的控制措施防止危害的发作。经过对加工进程的每一步中止监视和控制，从而降低危害发作的概率。
HACCP hazard analysis and critical control point. To ensure the food consumption in production, processing, manufacturing, and preparing edible and so on in the process in safety, hazard identification, evaluation and control is a scientific, reasonable and systematic method. But do not represent an unacceptable health threat. Identification of food production may occur in the process of link and take appropriate control measures to prevent the danger. Through the process of each step to conduct surveillance and control, thereby reducing the probability of occurrence of harm.