Food safety is a scientific approaches that describing handling, preparation and storage of food in various ways that prevent food borne illness. Food borne disease or food poisoning is a well-known occurrence of two or more cases of a similar illness resulting from ingestion of a common food. Food borne disease outbreaks includes a number of routines that should be followed to avoid potential health hazard. In this way, food safety often overlaps with food defense to prevent harm to the consumers. Food can transmit pathogens which can result in the illness or death of an individual. The types of pathogens are bacteria, viruses, mold and fungus. Food also serves as a growth and reproductive medium for pathogens. Even with increasing awareness on public health, the hygienic practices, food processing technologies and various diseases caused by foodborne pathogens creates a worldwide public health concern. In order to ensure food safety to protect the public health is still significant challenge to the nations. This book chapter comprised various health hazards developed from common food and quality criteria of different food and food safety standards, food borne diseases and its destruction methods. This book will help to identify potential approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food poisoning, food processing and food safety. Keeping in view food safety is an essential resources to help students, researchers and industry professionals understand and address day to day problem regarding food contamination and safety and this book has been written as per the latest recommendation of the 5th Deans committee of the ICAR.
