Hazard Analysis and Critical Control Point (HACCP) is a systematic, science-based, and preventive food safety management system designed to identify, evaluate, and control biological, chemical, and physical hazards throughout the food production and supply chain. Unlike traditional quality control methods that rely mainly on testing the final product, HACCP focuses on preventing hazards before they occur. It is widely recognized by international organizations such as the Codex Alimentarius Commission and is applied in food processing industries, catering establishments, dairy plants, meat and poultry industries, seafood processing, and other food-related sectors. The objective of HACCP is to ensure that food is safe for human consumption by controlling potential hazards at every stage, from raw material procurement to processing, packaging, storage, transportation, and distribution. The first principle of HACCP is to conduct a hazard analysis. This involves identifying all potential biological, chemical, and physical hazards that may occur at each stage of food production. Biological hazards include bacteria, viruses, parasites, and fungi; chemical hazards include pesticides, cleaning agents, allergens, and food additives; while physical hazards include glass fragments, metal pieces, stones, and plastic particles. After identifying the hazards, their likelihood and severity are assessed to determine which ones require control. The second principle is to determine the Critical Control