Food safety and quality assurance are ensured through the coordinated efforts of various national and international organizations that establish standards, frame regulations, conduct inspections, and promote scientific research. These organizations play a crucial role in protecting public health, facilitating trade, and maintaining consumer confidence in the food supply chain. At the international level, the World Health Organization (WHO) is a leading body that addresses food safety as a public health priority. It provides scientific advice, risk assessments, and guidance on foodborne diseases and food safety policies. The Food and Agriculture Organization of the United Nations (FAO) works closely with WHO to improve food safety, nutrition, and agricultural practices worldwide. Together, FAO and WHO manage the Codex Alimentarius Commission (CAC), which develops internationally recognized food standards, guidelines, and codes of practice to protect consumer health and ensure fair practices in food trade. The World Trade Organization (WTO) also plays an important role through the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS Agreement), which regulates food safety and animal and plant health measures in international trade. The International Organization for Standardization (ISO) develops voluntary international standards such as ISO 22000 for food