Hazard Analysis and Critical Control Points (HACCP) is a systematic, science-based approach to identifying, evaluating, and controlling food safety hazards throughout the food production and service process. It focuses on preventing hazards rather than relying solely on end-product testing, making it a proactive method widely used in hospitality operations. Food safety management systems (FSMS) encompass a broader framework that includes HACCP principles along with policies, procedures, documentation, training, and continuous improvement practices to ensure that food served to consumers is safe and free from contamination. HACCP is built on seven fundamental principles that guide its implementation. The first principle involves conducting a hazard analysis, where all potential biological, chemical, and physical hazards are identified at each stage of food handling, from procurement to consumption. Biological hazards include bacteria such as Salmonella and E. coli, chemical hazards may involve cleaning agents or pesticide residues, and physical hazards include foreign objects like glass or metal fragments. The second principle requires identifying critical control points (CCPs), which are specific stages in the process where control can be applied to prevent, eliminate, or reduce hazards to acceptable levels. Examples of CCPs in hospitality operations include cooking, chilling, and storage processes. The third principle focuses on establishing critical limits for each CCP, which are measurable criteria such as temperature, time, pH, or moisture levels. For instance, cooking poultry to a minimum internal temperature ensures the destruction of harmful microorganisms. The fourth principle involves setting up monitoring procedures to ensure that each CCP remains within its critical limits. This includes regular temperature checks, visual inspections, and use of calibrated equipment. The fifth principle emphasizes establishing corrective actions to be taken when monitoring indicates a deviation from critical limits. For example, if food is found to be undercooked, it must be further cooked or discarded. The sixth principle requires verification procedures to confirm that the HACCP system is functioning effectively. This may involve internal audits, microbiological testing, and review of records. The seventh principle highlights the importance of documentation and record-keeping, which provides evidence of compliance and supports traceability in case of food safety incidents. Food safety management systems extend beyond HACCP by integrating it with organizational policies, regulatory compliance, and quality assurance practices. FSMS frameworks such as ISO