Food safety is an essential aspect in any restaurant business. When food safety is at risk, a restaurant may close down. However, restaurateurs are guided with a systematic preventive approach called Hazard Analysis and Critical Control Point or HACCP, to ensure that biological, chemical and physical hazards are prevented before they can happen within the establishment. This system is implemented in all steps of the restaurant procedures from receiving purchased ingredients to preparation, cooking and serving the dishes. Each step is carefully analysed to determine which stages need special attention and demand corrective action in order to reduce or eliminate possible hazards. To heighten a restaurant’s knowledge on HACCP, the owner, manager or chef may attend an HACCP. Alternatively, the owner may hire the services of an HACCP consultant to lecture the entire crew.