الفهرس 
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Abstract
Key words: HACCP System, Implementation of HACCP, Food and Beverage department, Five Star Hotels, Red Sea Governorate. The content of the study consists of five chapters which are provided Introduction, Review of Literature, Methods of the Study, Results & Discussions and Recommendations. Chapter one presents a general introduction to food safety, problem of the study, objectives of the study and hypotheses of the study. And, chapter tow displays a history of HACCP system, the requirements for implementation of HACCP system, also obtains the seven principles of HACCP, food cycle, and finally shows the benefits of HACCP system and obstacles that prevents implementation of HACCP system. Chapter three presents the methods of the study such as the form of a questionnaire, validity and reliability, Statistical standards such as the Mean, Standard Deviation and Standard Error and ANOVA analysis. Chapter four presents the participation rate of the respondents and clarify questions which is relating to the concept of HACCP system to measure the awareness about HACCP for all managers of food & beverage department, pre-requests of HACCP system and clarify the benefits that accrue to the hotel after implementation of HACCP system, as well as detects obstacles and barriers that prevents implementation of the program. Chapter five presents recommendations and conclusions for hotels to apply HACCP system in the Red Sea Governorate.