什么是HACCP
What is HACCP
    HACCP（hazard analysis critical control point）是基于“危害分析和关键控制点”基础上建立的科学的、预防性的食品安全管理体系。
HACCP ( hazard analysis critical control point ) is based on the" hazard analysis and critical control point" established on the basis of science, a preventive food safety management system.
    HACCP表示危害分析的临界控制点。确保食品在消费的生产、加工、制造、准备和食用等过程中的安全，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。但不代表健康方面一种不可接受的威胁。识别食品生产过程中可能发生的环节并采取适当的控制措施防止危害的发生。通过对加工过程的每一步进行监视和控制，从而降低危害发生的概率。
HACCP 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.
    HACCP是一种简便、合理、科学、先进、且专业性很强的食品安全质量控制体系，设计这种体系是为了保证食品生产过程中可能出现危害的环节得到控制，以防止发生危害公众健康的问题。该体系强调的是企业本身的作用，而不是依靠对最终产品检测或部分取样分析来确定产品质量。HACCP在国际上已被认为是控制由食品引起疾病的最有效的方法，得到了联合国粮食及农业组织和世界卫生组织（FAO／WHO）联合食品法典委员会的认同。
HACCP is a simple, reasonable, scientific, advanced, and professional food safety quality control system, the design of this system is to guarantee the food may arise in the production process hazard point control, to prevent the occurrence of danger to public health problems. The system is emphasized the effect of enterprise itself, rather than relying on the final product testing or sampling analysis to determine product quality. HACCP in the world has been thought to be controlled by food-borne illnesses as the most effective method, obtained from the United Nations Food and Agriculture Organization and who ( FAO / WHO ) and the Codex Alimentarius Commission approval.
    HACCP体系作为食品安全控制方法业已为全世界所认可，虽然HACCP不是零风险体系，但HACCP可用于尽量减少食品安全危害的风险。HACCP有助于改善食品生产企业与管理官方以及消费者的关系，树立食品企业安全的信誉。
The HACCP system as a food safety control method has been universally recognized, although HACCP is not zero risk system, but the HACCP can be used to minimize the risk of food safety hazards. HACCP helps to improve food production enterprises and the management of official and consumer relations, set up food safety credit.
HACCP并不是新标准，它是20世纪60年代由皮尔斯伯公司联合美国国家航空航天局（NASA）和美国一家军方实验室（Natick地区）共同制定的，体系建立的初衷是为太空作业的宇航员提供食品安全方面的保障。
HACCP is not a new standard, it was the nineteen sixties by Pearce uncle company united the United States National Aeronautics and Space Administration ( NASA ) and the United States a military Laboratory ( Natick area) jointly formulated, system to establish the original intention was for Spacewalk astronauts to provide food safety guarantee.

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