HACCP作为科学的预防性食品安全体系;具有以下特点：
HACCP as a preventive food safety system science has the following characteristics:
(1)HACCP是预防性的食品安全保证体系，但它不是一个孤立的体系，必须建筑在良好操作规范(GMP)和卫生标准操作程序(SSOP)的基础上。
(1) HACCP is a preventive food safety assurance system, but it is not an isolated system, must be built on good practices (GMP) and sanitation standard operating procedures (SSOP) on the basis of.
(2)每个HACCP计划都反映了某种食品加工方法的专一特性，其重点在于预防，设计上防止危害进入食品。
(2) each HACCP program reflects a food processing method of specific characteristics, the emphasis is on prevention, design to prevent the harm in food.
(3)HACCP不是零风险体系，但使食品生产最大限度趋近于"零缺陷"。可用于尽量减少食品安全危害的风险。
(3) HACCP is not zero risk system, but make the food production to maximize close to "zero defect". Can be used to minimize the risk of food safety hazards.
(4)恰如其分的将食品安全的责任首先归于食品生产商及食品销售商。
(4) to a proper extent of food safety responsibility first attributed to food manufacturers and food vendors.
(5)HACCP强调加工过程，需要工厂与政府的交流沟通。政府检验员通过确定危害是否正确的得到控制来验证工厂HACCP实施情况。
(5) HACCP emphasize the process, to the factory and government communication. The government inspector by determining whether the correct control of hazards to verify the implementation of the factory HACCP.
(6)克服传统食品安全控制方法(现场检查和成品测试)的缺陷，当政府将力量集中于HACCP计划制定和执行时，对食品安全的控制更加有效。
(6) to overcome the traditional food safety control method (on-site inspection and product testing) defect, when the government will focus on the HACCP program development and implementation, the food safety control is more effective.
(7)HACCP可使政府检验员将精力集中到食品生产加工过程中最易发生安全危害的环节上。
(7) HACCP can make the government inspector to focus on food production process in the most prone to safety hazard areas.
(8)HACCP概念可推广延伸应用到食品质量的其它方面，控制各种食品缺陷。
(8) the HACCP concept can be generalized extended to other aspects of food quality, control of various food defects.
(9)HACCP有助于改善企业与政府、消费者的关系，树立食品安全的信心。
(9) HACCP contributes to the improvement of enterprise and government, consumer relations, establish confidence in food safety.
上述诸多特点根本在于HACCP是使食品生产厂或供应商从以最终产品检验为主要基础的控制观念转变为建立从收获到消费，鉴别并控制潜在危害，保证食品安全的全面控制系统。
The characteristics lies in HACCP is to make the food manufacturer or supplier from change control concept to the final product test as the main basis for the establishment of the harvest to the consumer, identify and control hazards, to ensure food safety comprehensive control system.
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