Food safety is a critical aspect of hospitality operations because food prepared and served in hotels, restaurants, catering units, and institutional kitchens directly affects the health and well-being of guests. Hospitality establishments handle large quantities of food, often involving multiple processes such as receiving raw materials, storage, preparation, cooking, holding, and service. At every stage there is a possibility of contamination or food hazards. To manage these risks effectively, systematic approaches such as Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems (FSMS) are widely implemented. These systems provide structured procedures for identifying hazards, controlling risks, and ensuring that food served to consumers is safe and hygienic. HACCP is a preventive and scientific system designed to identify, evaluate, and control hazards that are significant for food safety. Unlike traditional inspection methods that focus on testing finished products, HACCP focuses on preventing hazards during the food production process itself. It was originally developed in the 1960s by NASA in collaboration with the Pillsbury Company to ensure that food supplied to astronauts was completely safe. Over time, it has become an internationally recognized food safety management system and is recommended by organizations such as the World Health Organization (WHO) and the Food and Agriculture Organization (FAO). In hospitality operations, HACCP helps ensure that food preparation and handling procedures are carried out in a controlled and hygienic manner. Food hazards in hospitality operations can generally be classified into three major categories: biological hazards, chemical hazards, and physical hazards. Biological hazards include bacteria, viruses, parasites, and fungi that can cause foodborne illnesses. Examples include Salmonella, E. coli, Listeria, and Norovirus. Chemical hazards include contamination from pesticides, cleaning chemicals, food additives, or toxins that may accidentally enter food. Physical hazards include foreign objects such as glass fragments, metal pieces, hair, or plastic that may accidentally fall into food during preparation or handling. HACCP focuses on identifying these hazards and implementing preventive measures to eliminate or reduce them to safe levels. The HACCP system is based on seven fundamental principles that guide the development and implementation of an effective food safety plan. The first principle is hazard analysis. In this step, all potential hazards associated with food production are identified and evaluated. For example, in a hotel kitchen, hazards may occur during receiving raw meat, improper refrigeration, cross-contamination between raw and