Hazard Analysis and Critical Control Points (HACCP) is a systematic approach used to ensure food safety. It identifies potential hazards in food production, such as biological, chemical, or physical risks, and establishes critical control points to prevent these hazards from occurring. By focusing on prevention rather than inspection, HACCP helps maintain the safety and quality of food products. The HACCP system is widely used in the food industry, including restaurants, food processing plants, and packaging facilities. It involves seven principles, including conducting a hazard analysis, determining critical control points, and establishing monitoring procedures. This framework helps organizations comply with food safety regulations and protect public health.