Hazard Analysis Critical Control Point (HACCP) – analiza opasnosti i kritičnih kontrolnih točaka je preventivan i sistematičan sustav za osiguranje zdravstvene ispravnosti hrane, zasnovan na primjeni ispravnih tehnoloških procesa i njihovoj kontroli, te nadzoru cijelog sustava. Ponuda zdravstveno ispravne hrane uveliko doprinosi kvaliteti poslovanja ugostiteljskog objekta i zadovoljstvu korisnika usluge – gosta. Uvođenjem HACCP sustava u hotelu Ambasador, LRH, zadovoljeni su osnovni sanitarnotehnički uvjeti, postoji adekvatni režim održavanja higijene, radnici imaju znanje o pojmovima i načinu funkcioniranja samog sustava. S druge strane HACCP sustav kao način proaktivnog djelovanja u osiguranju zdravstveno ispravne hrane trebao bi doprinijeti smanjenju broja oboljelih od alimentarnih infekcija u ugostiteljskoj ponudi i povećanju profita hotela i tvrtke.

Hazard Analysis and Critical Control Points (HACCP), a preventive and systematic approach to providing safe food, is based on the application and monitoring of sound technological processes, and on the supervision of the overall system. An offer of correct healthy food brings a lot to a quality of business of the hotel establishment and makes customer – guest satisfied. The introduction of HACCP in hotel Ambasador means that the bacis sanitary and technical conditions have been met, an appropiate hygiene maintenance system has been implemeted, and that workers have acquired the skills and knowledge needed for HACCP to function. On the other hand, as a proactive approach to securing safe food, HACCP should contribute to reducing the number of cases of food-related infectious diseases in the restaurant and catering offer, and to increasing the profits of the hotels and the company.