Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive approach to food safety that focuses on identifying, evaluating, and controlling hazards that may occur during the production, processing, storage, and distribution of food. Instead of relying solely on end-product inspection, HACCP emphasizes prevention of hazards at every stage of food handling. It was originally developed in the 1960s to ensure safe food for space missions and later adopted globally as an effective method for managing food safety risks in the food and hospitality industries. In hospitality operations such as hotels, restaurants, catering services, and institutional kitchens, HACCP plays a vital role in maintaining food safety and protecting consumers from foodborne illnesses. Food hazards can be classified into three main categories: biological, chemical, and physical hazards. Biological hazards include microorganisms such as bacteria, viruses, parasites, and fungi that can contaminate food and cause illness. Examples include Salmonella, E. coli, and Listeria. Chemical hazards arise from harmful substances such as cleaning agents, pesticides, food additives used in excess, or toxic metals that may contaminate food. Physical hazards refer to foreign objects such as glass fragments, metal pieces, plastic, stones, or hair that may accidentally enter food during preparation or handling. HACCP aims to identify these hazards and establish measures to prevent them from reaching consumers. The HACCP system is based on seven internationally recognized principles that guide food safety management. The first principle is conducting a hazard analysis. This involves identifying potential hazards that may occur at each stage of food production or preparation, from receiving raw materials to serving food to customers. In hospitality facilities, this includes examining risks related to storage temperatures, cross-contamination, improper cooking, and poor hygiene practices. The second principle is determining critical control points (CCPs). A critical control point is a stage in the food preparation or handling process where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level. Examples of CCPs in hospitality operations include cooking temperatures, refrigeration, pasteurization, and cleaning procedures. The third principle is establishing critical limits for each CCP. Critical limits are the minimum or maximum values that must be maintained to ensure food safety. For example, food