HACCP, or Hazard Analysis and Critical Control Points, is a systematic and preventive approach to food safety that identifies, evaluates, and controls hazards throughout the food production and service chain. Its primary objective is to prevent biological, chemical, and physical hazards rather than relying solely on end-product inspection. In the context of hospitality operations, HACCP plays a critical role because the industry deals with large volumes of food, diverse menus, and high customer turnover, making the risks of foodborne illness significant if proper control measures are not in place. The HACCP system is built on seven fundamental principles, each serving as a step in creating a comprehensive food safety plan. The first principle is the hazard analysis, where all potential hazards that could affect food safety are identified. Hazards in hospitality operations can range from microbial contamination, such as Salmonella or E. coli, to chemical residues from cleaning agents, to physical hazards like metal fragments or glass shards. A detailed hazard analysis involves evaluating each step in the food preparation and service process, from procurement of raw materials to storage, cooking, handling, and final service. This step is crucial as it lays the foundation for effective preventive measures, ensuring that risks are understood and quantified before control strategies are implemented. The second principle is identifying Critical Control Points (CCPs), which are stages in the food handling process where controls can be applied to prevent, eliminate, or reduce hazards to acceptable levels. For example, cooking chicken to the correct internal