This document acknowledges those who helped with completing a food safety task, including lecturers, the food kitchen that provided observation opportunities, parents who provided moral support, and group members who contributed time and effort. It then provides an introduction to Hazard Analysis Critical Control Points (HACCP), describing the 7 principles of HACCP including identifying hazards, critical control points, preventative measures, monitoring procedures, corrective actions, verification procedures, and record keeping. Finally, it lists several potential food hazards identified at an establishment and the correct actions to address them.