Majewski M C
Commun Dis Rep CDR Rev. 1992 Aug 14;2(9):R105-8.
The Hazard Analysis Critical Control Point (HACCP) approach is becoming increasingly recognised as a valuable means of identifying and controlling hazards in the food production process, and thereby ensuring that food reaching the consumer is safe. The central feature of HACCP analysis is the determination of critical control points (CCPs)--those stages in the process which must be controlled to ensure the safety of the product. Once identified, a monitoring system is set up for each CCP to ensure that correct procedures are maintained and actions taken if CCP criteria are not achieved. The chief advantage of HACCP is that it is proactive; it aims to prevent problems occurring. Although HACCP is most readily applied to manufacturing processes, attempts are being made to adapt the system to other sectors of the food industry, such as catering.
危害分析与关键控制点（HACCP）方法越来越被视为识别和控制食品生产过程中危害的一种有价值的手段，从而确保到达消费者手中的食品是安全的。HACCP分析的核心特征是确定关键控制点（CCP）——即生产过程中必须加以控制以确保产品安全的那些阶段。一旦确定了关键控制点，就要为每个关键控制点建立一个监测系统，以确保维持正确的程序，并在未达到关键控制点标准时采取行动。HACCP的主要优点是它具有前瞻性；其目标是防止问题发生。虽然HACCP最容易应用于制造过程，但人们正在努力使该系统适用于食品工业的其他部门，如餐饮行业。
