HACCP( ハサップ )
HACCP 是「Hazard 危害」、「Analysis 分析」、「Critical 關鍵」、「Control 控制」和「Point 要點」等詞的縮寫,用於確保食品製造時的安全。在日文中,直接翻譯為「危害分析關鍵控制點」。 HACCP是一種透過事先預測和分析食品製造和運輸過程中可能發生微生物和異物污染的階段來防止損害的方法
HACCP is a systematic process control system to ensure
food safety. Whether naturally occurring in food, from the
environment, or potential biological, physical, or chemical
food safety hazards due to non-compliance with production
procedures can be prevented, eliminated, or reduced to achieve
the production of safe US pork products.