Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive approach to food safety that identifies, evaluates, and controls hazards that are significant for food safety throughout the food production and service process. In hospitality operations such as hotels, restaurants, catering units, and institutional kitchens, HACCP forms a structured framework to ensure that food served to guests is safe and free from biological, chemical, and physical hazards. Unlike traditional inspection-based systems that rely on end-product testing, HACCP emphasizes proactive control at critical points in the process, thereby aligning closely with the principles of safety and security in facilities management. HACCP was developed in the 1960s through collaboration between the National Aeronautics and Space Administration (NASA), the Pillsbury Company, and the U.S. Army Laboratories to ensure safe food for space missions. Over time, it has become an internationally recognized system, endorsed by bodies such as the World Health Organization (WHO) and the Food and Agriculture Organization (FAO). In many countries, HACCP principles are incorporated into food safety regulations and are mandatory for certain categories of food businesses. The HACCP system is based on seven core principles. The first principle is conducting a hazard analysis. In hospitality operations, this involves identifying potential biological hazards such as Salmonella, E. coli, and Listeria; chemical hazards such as cleaning residues, pesticides, or allergens; and physical hazards such as glass fragments or metal pieces. For example, improper storage of raw poultry can lead to microbial growth, while cross-contamination between raw and cooked food can introduce pathogens into ready-to-eat items. The second principle is determining Critical Control Points (CCPs). A CCP is a step in the process where control can be applied and is essential to prevent, eliminate, or reduce a food safety hazard to acceptable levels. In hospitality kitchens, common CCPs include cooking, cooling, reheating, and cold storage. For instance, cooking chicken to the appropriate internal temperature is a CCP because it ensures the destruction of harmful microorganisms. The third principle involves establishing critical limits for each CCP. These limits are measurable criteria such as temperature, time, pH, or moisture levels. For example, hot foods must be held above 63°C and cold foods below 5°C to