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HACCP，即"Hazard Analysis Critical Control Point"，简称HACCP，发音为 ，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.)