Hazard Analysis and Critical Control Point (HACCP) is a systematic, science-based approach to food safety management that aims to identify, evaluate, and control hazards that are significant for food safety. It is preventive rather than reactive, focusing on controlling potential biological, chemical, and physical hazards at specific points in the food production process. The system was originally developed through collaboration between National Aeronautics and Space Administration and the Pillsbury Company to ensure safe food for space missions, and it has since become a globally recognized standard in food safety and quality management. The first principle of HACCP is conducting a hazard analysis. This involves identifying all potential hazards that could occur at each stage of the food production process, from raw material procurement to processing, storage, distribution, and consumption. Hazards may be biological, such as pathogenic bacteria; chemical, such as pesticide residues or allergens; or physical, such as metal fragments or glass pieces. The severity and likelihood of each hazard are assessed