Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety that addresses biological, chemical, and physical hazards in food production processes. Developed initially in the 1960s for the space program to ensure safe food for astronauts, HACCP has become a globally recognized framework for managing food safety in hospitality and food service operations. The system emphasizes prevention rather than reliance on end-product testing, making it highly effective in controlling food hazards before they cause harm. HACCP identifies potential risks at every stage of the food chain, from procurement and storage to preparation, cooking, and service, and sets critical control points (CCPs) where interventions are necessary to eliminate or reduce hazards to acceptable levels. A typical HACCP plan begins with conducting a hazard analysis to identify possible food safety threats such as microbial contamination, chemical residues, or foreign objects like metal or plastic fragments. Once hazards are identified, the next step is to determine critical control points, which are steps in the process where control can be applied to prevent or minimize the hazard. For instance, cooking meat to a specified temperature can kill harmful bacteria like Salmonella, making it a critical control point. Each CCP requires clearly defined critical limits, such as temperature, pH, or time thresholds, which must be monitored continuously. Monitoring procedures are essential for ensuring that food remains safe throughout the operation. If deviations from critical limits occur, corrective actions are implemented to bring the process back under control and prevent unsafe food from reaching customers. Additionally, verification and record-keeping are integral to HACCP, as they provide documented evidence of compliance and help trace the source of any problems. Food Safety Management Systems (FSMS)