Hazard Analysis and Critical Control Points (HACCP) is a systematic approach used to identify and manage food safety risks. It focuses on preventing hazards that could compromise food safety, such as biological, chemical, or physical contaminants. By analyzing each step of the food production process, HACCP helps ensure that potential risks are controlled effectively. The HACCP system involves seven principles, including conducting a hazard analysis, determining critical control points, and establishing monitoring procedures. This framework is widely used in the food industry to enhance food safety and protect public health, making it essential for food manufacturers and processors.