Hazard Analysis and Critical Control Point (HACCP) is a systematic and preventive approach to food safety that identifies, evaluates, and controls hazards which are significant for food safety. It was originally developed to ensure safe food for space missions and has since become a globally recognized framework adopted by regulatory bodies and hospitality operations worldwide. In the context of safety and security in facilities, particularly in hotels, restaurants, catering units, and institutional kitchens, HACCP plays a central role in ensuring that food served to guests is safe, wholesome, and free from contamination. Food safety management systems (FSMS) build upon the principles of HACCP by integrating them into a structured organizational framework that includes policies, procedures, monitoring mechanisms, documentation, and continuous improvement processes to ensure consistent compliance with food safety standards. HACCP is based on seven fundamental principles. The first principle is conducting a hazard analysis. In hospitality operations, food passes through several stages such as receiving, storage, preparation, cooking, holding, and service. At each stage, potential hazards may arise. These hazards are generally classified into biological, chemical, and physical categories. Biological hazards include bacteria like Salmonella, E. coli, and Listeria, as well as viruses and parasites. Chemical hazards may include cleaning agents, pesticides, food additives in excess quantities, or allergenic substances. Physical hazards involve foreign objects such as glass fragments, metal pieces, or hair. Hazard analysis involves identifying these risks and assessing their likelihood and severity. The second principle is determining critical control points (CCPs). A critical control point is a step at which control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. In hospitality kitchens, examples of CCPs include cooking temperatures for poultry, refrigeration temperatures for perishable foods, and prevention of cross-contamination between raw and cooked items. Identifying CCPs allows facility managers to focus on the most crucial stages in food handling. The third principle is establishing critical limits for each CCP. Critical limits are measurable criteria such as temperature, time, pH, or moisture levels that must be met to ensure food safety. For example, cooking chicken to a minimum internal temperature of 75°C or maintaining refrigeration at or below 5°C are critical limits. These limits are often based on scientific research and regulatory guidelines. The fourth principle involves establishing monitoring procedures. Monitoring ensures that each CCP remains within its critical limit. In hospitality operations, this may involve