HACCP stands for Hazard Analysis and Critical Control Point. It is a scientific and preventive system used to ensure food safety by identifying, evaluating, and controlling hazards during food production, processing, packaging, storage, and distribution. In meat packaging and quality assurance, HACCP is highly important because meat is a perishable commodity and may be contaminated by biological, chemical, or physical hazards. The seven principles of HACCP provide a systematic method for producing safe meat and meat products. The first principle is to conduct hazard analysis. In this step, all possible hazards associated with meat processing and packaging are identified. Biological hazards include bacteria such as Salmonella, E. coli, and Listeria. Chemical hazards may arise from cleaning agents, pesticide residues, or excessive additives. Physical hazards include metal fragments, bone chips, or glass particles. After identification, the likelihood and severity of each hazard are assessed, and preventive measures are determined. The second principle is to determine Critical Control Points (CCPs). A CCP is a stage in the process where control can be applied to prevent, eliminate,