Hazard Analysis and Critical Control Points (HACCP) is a systematic, preventive approach to food safety that focuses on identifying, evaluating, and controlling hazards throughout the food production process. It is widely recognized as a fundamental component of food safety management systems in hospitality and food service operations. The primary goal of HACCP is to prevent, eliminate, or reduce food safety hazards to acceptable levels rather than relying solely on end-product inspection. It emphasizes proactive measures, ensuring that potential risks are addressed at every stage of food handling, storage, and preparation. The HACCP system is grounded in seven core principles: conducting a hazard analysis, determining critical control points (CCPs), establishing critical limits, monitoring procedures, corrective actions, verification procedures, and record-keeping and documentation. Each principle is designed to ensure systematic control over potential biological, chemical, and physical hazards that could compromise food safety. A hazard analysis involves identifying potential sources of contamination or risk in food operations. In hospitality facilities, hazards can arise from raw ingredients, equipment, handling procedures, or even personnel hygiene. Biological hazards include pathogenic microorganisms such as Salmonella, Listeria, and E. coli, which can cause foodborne illnesses. Chemical hazards encompass allergens, pesticides, cleaning agents, and food