Hazard Analysis and Critical Control Point (HACCP) is a systematic and preventive approach to food safety that identifies, evaluates, and controls hazards that are significant for food safety. It focuses on preventing biological, chemical, and physical hazards rather than relying solely on end-product testing. The principles of HACCP provide a structured method for ensuring food safety throughout the food production chain, from raw material procurement to final consumption. The first principle of HACCP is conducting a hazard analysis. This involves identifying potential hazards that could occur at each stage of the food production process. Hazards may be biological, such as bacteria, viruses, and parasites; chemical, such as pesticide residues, cleaning agents, and food additives; or physical, such as metal fragments, glass, or plastic pieces. The analysis includes evaluating the severity and likelihood of each hazard and determining which hazards are significant and must be controlled to ensure food safety. This step requires a thorough understanding of raw materials, processing methods, equipment, storage conditions, and distribution systems. The second principle is determining the Critical Control Points (CCPs). A Critical Control Point is a step at which control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level. CCPs are identified using tools such as the decision tree approach. Examples of CCPs include cooking, pasteurization, chilling, metal detection, and pH control. Identifying CCPs ensures that critical stages in the process are monitored and controlled effectively. The third principle is establishing critical limits for each CCP. A critical limit is the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce a hazard to an acceptable level. Critical limits may include temperature, time, pH, moisture level, water activity, or concentration of preservatives. These limits must be scientifically validated and based on regulatory standards or established guidelines to ensure safety. The fourth principle is establishing monitoring procedures for each CCP. Monitoring is a planned sequence of