成都昆明贵阳西藏食品企业HACCP认证咨询:HACCP及相关的名词 |
发布时间:2008-6-21 0:00:00 |
HACCP及相关的名词 HACCP,即"Hazard Analysis Critical Control Point",简称HACCP,发音为 [Hassip] ,中文名称为危害分析和关键控制点。
危害(Hazard):可能引起伤害之事物。危害可分为生物性﹐化学性及物理性。(The potential
to harm. Hazards can be biological, chemical and physical. )
管制界限(Critical limit):为防止危害发生所设的标准。(A value which
separates acceptability
from unacceptability.)
管制点(Control Point, CP):可控制生物性、物理性及化学性之一个点、步骤或程序(Any
point, step, or procedure at which biological, physical,
or chemical factors can be controlled.)
主要管制点(Critical Control Point,
CCP):为一个点、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.)
矫正措施(Corrective Action):当监测结果显示CCP失控时,所应采取的措施。( The
actions to be taken when the results of monitoring
the CCP indicate a loss of control.)
监测(Monitor):执行有计划的观察与测定,以评估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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