危害分析重要管制点（Hazard Analysis and Critical Control Points，简称：HA***）是一种以科学为依据，旨在保证加工系统流程的食品安全。该系统的重点是以预防的角度来生产最低危害风险的产品以供人类使用。此一概念是构成美国猪肉产品安全生产预防系统的基本机构，借由此系统对自然出现在食品中、来自环境及未遵守生产进程而潜在食品安全危害都借由先期措施降低风险。

1971年任职于美国Pillsobury公司的H. E. Bauman 及其他研究员首先应用HA***制度于太空食品的制造上，参与的机构含美国太空总署与陆军研究室，研究成果在第一届国家食品保护年会上首度发表 。

Hazard analysis and critical control points or HA*** (/ˈhæsʌp/) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HA*** is referred as the prevention of hazards rather than finished product inspection. The HA*** system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HA*** programs for juice and meat as an effective approach to food safety and protecting public health. Meat HA*** systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory Hazard Analysis and Risk-based Preventive Controls (HARPC) plans.