• HACCP，即"Hazard Analysis Critical Control Point"，簡稱HACCP，發音為 [Hassip] ，中文名稱為危害分析和關鍵控制點。

• 危害(Hazard)：可能引起傷害之事物。危害可分為生物性﹐化學性及物理性。(The potential to harm. Hazards can be biological, chemical and physical. )

• 管制界限(Critical limit)：為防止危害發生所設的標準。(A value which separates acceptability from unacceptability.)

• 管制點(Control Point, CP)：可控制生物性、物理性及化學性之一個點、步驟或程序(Any point, step, or procedure at which biological, physical, or chemical factors can be controlled.)

• 主要管制點(Critical Control Point, CCP)：為一個點、步驟或程序，若加以控制，則可預防、去除、或減低食品中安全危害至可接受之程度。(A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.)

• 矯正措施(Corrective Action)：當監測結果顯示CCP失控時，所應采取的措施。( The actions to be taken when the results of monitoring the CCP indicate a loss of control.)

• 監測(Monitor)：執行有計劃的觀察與測定，以評估CCP是否在控制之下。(To conduct a planned sequence of observations or measurements to assess a CCP is under control.)

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