Sanitation in food is an important factor in ensuring the safety of humans. Contaminants such as bacteria, viruses, and parasites can be present in food and can cause foodborne illnesses. Hazard Analysis and Critical Control Point (HACCP) is a system used to identify and control potential hazards in food production. Lacerations are a common hazard in the kitchen and can be caused by sharp objects, such as knives, or by contact with rough surfaces. Proper safety protocols should be followed to prevent lacerations and other injuries.