Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards during food production processes. HACCP focuses on identifying potential hazards at each stage of food preparation and implementing controls to prevent, eliminate, or reduce these hazards to safe levels. Unlike traditional food safety practices that mainly rely on end-product inspection, HACCP is proactive, aiming to prevent contamination before it occurs rather than reacting after problems arise. The system was initially developed for the space program to ensure safe food for astronauts and has since become a globally recognized standard in the food service and hospitality industry. HACCP operates through seven core principles. The first principle is conducting a hazard analysis, which involves identifying potential hazards that could occur in the food production process. Hazards are classified as biological, such as bacteria, viruses, or parasites; chemical, including allergens, toxins, or contaminants; and physical, like glass, metal, or plastic fragments. The second principle is determining the critical control points (CCPs) in the process where controls can be applied to prevent or eliminate hazards. Examples include cooking temperatures, cooling procedures, and cross-contamination prevention points. The third principle is establishing critical limits for each CCP, which are measurable standards that must be met to ensure food safety, such as a minimum internal cooking temperature of 75°C for poultry. The fourth principle is monitoring procedures, which ensure that each CCP stays within the established critical limits. Monitoring can include visual checks, temperature measurements, and periodic sampling. The fifth principle involves corrective actions to be taken if monitoring indicates that a CCP is outside its critical limits, ensuring that unsafe food does not reach consumers. The sixth principle is verification, which confirms that the HACCP system is functioning correctly through audits, inspections, and reviewing records. The seventh principle is record-keeping and documentation, which provides evidence of compliance and enables traceability in case of food safety issues. Food safety management systems (FSMS) are structured frameworks designed to ensure that organizations consistently produce safe food. HACCP is a key component of FSMS, but FSMS often encompass broader standards, such as ISO 22000, Safe Quality Food (SQF), or British Retail Consortium (BRC) standards. These systems integrate HACCP principles with organizational policies, training programs, supplier controls, and continuous improvement measures. FSMS typically involve risk assessment, process control, monitoring, verification, and documentation, providing a holistic approach to food safety management in hospitality operations. The role of HACCP and food safety management systems in preventing food hazards in hospitality operations is significant. In hotels, restaurants, and catering services, food passes through multiple stages, from procurement to storage, preparation, cooking, and service. Each stage presents opportunities for contamination and foodborne illnesses. HACCP provides a structured methodology to identify and control hazards at each stage, reducing the risk of outbreaks that could harm customers and damage the reputation of the business. For example, cross-contamination between raw