...害（hazard）是指食品中所含有的对健康有潜在不良影响的生物、化学或物理因素或食品存在的状态[1]；显著危害(significant hazard)是指有可能发生并且可能对消费者导致不可接受的危害；有发生的可能性和严重性[2]。
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Hazard Analysis and Critical Control Points (HACCP) is an international recognized food safety assurance system, which is an efficient preventive food control system to control significant hazards.
危害分析和关键控制点(HACCP)体系是国际上公认的食品安全保证体系,是控制显著危害发生的很有效的食品安全预防体系。
参考来源 - HACCP体系在红鳍东方鲀养殖中的应用·2,447,543篇论文数据，部分数据来源于NoteExpress
微生物性的显著危害主要有：沙门氏菌、大肠杆菌等。
The significant microorganism hazards were Salmonella and Escherichia pollution.
论文首先从物理、化学和微生物的角度分析了饲料中存在的显著危害因素。
First, the significant hazards involved in feed processing were analyzed from biological, chemical and physical aspects.
研究了多种深度处理工艺对二级出水中对人体健康有显著危害污染物的去除效果。
Several water advanced treatment processes had been researched to show the removal effect of pollutants which were significantly damage to human body health.
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