HACCP认证标准基本认识
The basic knowledge of HACCP certification standards
HACCP：危害分析与关键控制点，是Hazard Analysis Critical Control Point 的简称；可定义为“识别、评价和控制对食品安全至关重要的危害的一种体系”；它是一种食品安全保证系统，它并非是一个零风险系统，而是设法使食品安全危害风险降低到最低限度，是一个使食品供应链及生产过程免受生物、化学和物理性危害污染的管理工具。
HACCP: hazard analysis and critical control point, is the Hazard Analysis Critical Control Point abbreviation; can be defined as" identification, evaluation and control on food safety hazards of a system"; it is a kind of food safety assurance system, it is not a zero risk system, but managed to make the food safety risk to reduce to a minimum, is a food supply chain and production process from biological, chemical and physical hazards of pollution management tool.
食品安全性：“对食品按其原定用途进行制作或食用时不会使消费者受害的一种担保”。现代食品安全性的六大问题，即营养失控、微生物致病、自然毒素、环境污染物、人为加入食物链的有害化学物质、其它不确定的饮食风险。
Food safety:" the food according to their original use production or consumption that the consumers will not be suffered to a secured". Modern food safety six major problems, namely the out of control of nutrition, microbial pathogenesis, natural toxins, environmental pollution, human food chain of the harmful chemical substances, other dietary risk.
危害（Hazard）：可能引起消费者伤害之事物，相对食品安全性而言，分生物、化学、物理三大类。
Harm ( Hazard ): may cause consumer harm, opposite food security, biological, chemical, physical three categories.
控制点（Control Point，CP）：可控制生物性、化学性及物理性的一个点、步骤或程序。
Control point ( Control Point, CP ) : can control the biological, chemical and physical properties of a point, step or procedure.
关键控制点（Critical Control Point，CCP）：为了一个点、步骤或程序，若加以控制，则可预防、去除或减低食品中安全危害至可以接受的程度。
Critical control point ( Critical Control Point, CCP ): to make a point, step or procedure, if be controlled, can prevent, eliminate or minimize a food safety hazard to an acceptable level.