HACCP, or Hazard Analysis and Critical Control Points, is a systematic approach used in food safety management. It identifies potential hazards in food production and establishes critical control points to prevent, eliminate, or reduce these risks. This method helps ensure that food is safe for consumption by focusing on the entire production process, from raw materials to finished products. The HACCP system is widely used in various industries, including food processing, catering, and packaging. It is based on seven principles, which include conducting a hazard analysis, determining critical control points, and establishing monitoring procedures. By implementing HACCP, businesses can improve food safety and comply with regulatory standards.