Hazard Analysis and Critical Control Point (HACCP) is a systematic and preventive approach to food safety that identifies, evaluates, and controls hazards throughout the food production and handling process. It focuses on preventing hazards rather than relying solely on end-product testing. In hospitality operations such as hotels, restaurants, and catering services, HACCP plays a crucial role in ensuring that food served to customers is safe and free from biological, chemical, and physical hazards. Food safety management systems (FSMS) are broader frameworks that incorporate HACCP principles along with other practices, policies, and regulatory requirements to ensure comprehensive control over food safety risks. HACCP is built on seven core principles. The first principle involves conducting a hazard analysis to identify potential risks at each stage of food handling, including procurement, storage, preparation, cooking, and serving. These hazards may include microbial contamination, chemical residues, or foreign objects. The second principle is determining critical control points (CCPs), which are stages in the process where control is essential to prevent or eliminate hazards. For example, cooking temperature is a CCP because proper heat treatment can destroy harmful microorganisms. The third principle is establishing critical limits for each CCP. These limits define the acceptable boundaries within which a process must operate to ensure safety. For instance, food must be cooked to a minimum internal temperature to ensure pathogens are destroyed. The fourth principle is implementing monitoring procedures to ensure that each CCP remains within its critical limits. Monitoring can include temperature checks, visual inspections, and time tracking. The fifth principle involves