The Hazard Analysis and Critical Control Points (HACCP) system is a scientific, systematic approach to food safety management that identifies, evaluates, and controls hazards which are significant for food safety. It is designed to ensure that food products are safe for consumption by preventing, eliminating, or reducing hazards to acceptable levels. The principles of HACCP are foundational to managing food safety in production processes and are essential in meeting regulatory requirements. The first principle of HACCP is conducting a hazard analysis. This step involves identifying potential biological, chemical, and physical hazards that could arise during food production. Biological hazards include pathogens like bacteria, viruses, and parasites; chemical hazards involve toxins, contaminants, or residues from cleaning agents; and physical hazards could be anything from glass fragments to metal shards. The hazard analysis helps determine which hazards are significant to food safety and need to be controlled. The second principle is identifying critical control points (CCPs). These are points in the production process where controls can be applied to prevent or eliminate food