Hazard Analysis and Critical Control Points (HACCP) is a systematic and preventive approach to food safety that aims to identify, evaluate, and control hazards that could compromise the safety of food in hospitality operations. Developed initially in the 1960s for the NASA space program to ensure safe food for astronauts, HACCP has evolved into a globally recognized standard for managing food safety risks. The core principle of HACCP is proactive management; instead of relying solely on end-product testing, it focuses on preventing hazards from occurring at every stage of food handling, from procurement and storage to preparation and service. HACCP is founded on seven principles, which provide a structured framework for food safety management. The first principle is conducting a hazard analysis, where all potential biological, chemical, and physical hazards associated with each stage of the food production process are identified. Biological hazards include pathogens such as Salmonella, E. coli, and Listeria, which can cause foodborne illnesses. Chemical hazards involve contaminants like pesticides, allergens, or cleaning agents, while physical hazards include foreign objects such as glass, metal fragments, or plastic. This analysis requires thorough documentation and expert evaluation to determine which hazards pose significant risks to consumer health. The second principle involves determining the Critical Control Points (CCPs). CCPs are stages in the food production or handling process where control can be applied to prevent, eliminate, or reduce hazards to acceptable levels. For example, cooking meat to a specific internal temperature to destroy harmful bacteria or ensuring proper refrigeration to inhibit microbial growth are considered CCPs. Identifying CCPs accurately is crucial because it allows