Food safety and food quality are fundamental concepts in the food industry aimed at ensuring that food products are safe for consumption and meet established standards of acceptability. Food safety refers to the assurance that food will not cause harm to consumers when it is prepared and consumed according to its intended use. It focuses primarily on preventing contamination and controlling hazards that may lead to foodborne illnesses. Food quality, on the other hand, relates to the characteristics of food that determine its value to consumers, including appearance, taste, texture, nutritional value, freshness, and shelf life. While food safety is mandatory for protecting public health, food quality enhances consumer satisfaction and market competitiveness. Food hazards are the major factors responsible for food contamination and illness. These hazards are generally classified into biological, chemical, and physical categories. Biological hazards are the most common and include harmful microorganisms such as bacteria, viruses, parasites, and fungi. Pathogenic bacteria like Salmonella, Escherichia coli, and Listeria monocytogenes can contaminate food during production, processing, storage, or handling, leading to serious health risks. Chemical hazards arise from pesticide residues, veterinary drug residues, food additives used beyond permissible limits, heavy metals, cleaning