Hazard Analysis and Critical Control Point (HACCP) is a systematic and preventive approach to food safety that identifies, evaluates, and controls hazards which are significant for food safety. It was originally developed in the 1960s to ensure safe food production for space missions and has since become an internationally recognized method for managing food safety risks in various sectors, including hospitality operations such as hotels, restaurants, catering units, and institutional kitchens. In the context of safety and security in facilities, HACCP plays a vital role in safeguarding public health, protecting organizational reputation, and ensuring regulatory compliance. HACCP is based on seven fundamental principles. The first principle is conducting a hazard analysis. This involves identifying potential biological, chemical, and physical hazards that may occur at different stages of food production and service. Biological hazards include bacteria, viruses, and parasites such as Salmonella and E. coli. Chemical hazards may arise from cleaning agents, pesticides, or food additives. Physical hazards include foreign objects like glass fragments, metal pieces, or stones. In hospitality operations, where food passes through multiple stages such as receiving, storage, preparation, cooking, holding, and serving, hazard analysis ensures that risks are recognized before they cause harm. The second principle is determining the Critical Control Points (CCPs). A CCP is a stage at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. In a hotel kitchen, for example, cooking poultry to a specific internal temperature is a CCP because proper cooking eliminates harmful microorganisms. Similarly, refrigeration of perishable items at appropriate temperatures is a CCP to prevent microbial growth. The third principle involves establishing critical limits for each CCP. Critical limits are maximum or minimum values to which a biological, chemical, or physical parameter must be controlled. For example, maintaining chilled food at or below 5°C and cooking food to at least 75°C are typical critical limits in hospitality settings. These measurable standards ensure consistency and reduce subjective decision-making. The fourth principle is establishing monitoring procedures. Monitoring ensures that each CCP remains within its critical limits. In hospitality operations, monitoring may include temperature logs for refrigerators and freezers, cooking temperature checks using calibrated thermometers, and visual inspection of food storage areas. Regular monitoring enables early detection of deviations and helps prevent unsafe food from reaching consumers. The fifth principle is establishing corrective actions. If monitoring indicates that a CCP is not under control, corrective actions must be taken immediately. For instance, if cooked food has not reached the required internal temperature, it must be cooked further or discarded. Corrective actions ensure that food safety is restored promptly and hazards are