This study aimed to identify and analyze critical control points (CCPs) in the production process of a fast-food restaurant in order to improve food safety management. This research was conducted with the need for a preventive and systematic approach to prevent potential biological, chemical, and physical hazards in a high-volume food service environment. The methodology was a descriptive-analytical case study conducted at the fast-food restaurant "Krono Pich Yazd". The Hazard Analysis and Critical Control Points (HACCP) framework was applied, which included direct observation, drawing a process flow diagram, risk analysis, and using a decision tree to determine CCPs. Risk Priority Number (RPN) scoring was used to prioritize the identified hazards. The analysis identified eight critical control points in the production chain. Key CCPs included proper washing and sanitizing of raw materials and containers, contamination from metal parts of equipment or broken glass, presence of antibiotic residues in meat, and final inspection of ready-to-eat food for physical contaminants such as hair or packaging materials. This study concludes that the systematic application of HACCP principles is essential for identifying and controlling critical points in fast food production. The findings provide a practical framework for similar establishments to improve their food safety protocols, increase consumer confidence, and prevent health risks. Future research should focus on quantitatively assessing the effectiveness of HACCP implementation in different fast-food models.