Food safety aims to ensure that food is suitable for human consumption and free from hazards that may cause illness or injury. A food becomes unacceptable when it poses a risk to consumer health, fails to meet legal standards, or exhibits characteristics that make it unsuitable for consumption. The factors responsible for making food unacceptable include biological, chemical, physical, and quality-related hazards. Microbial contamination is one of the most significant factors that make food unacceptable. Harmful microorganisms such as bacteria, viruses, parasites, yeasts, and moulds can contaminate food during production, processing, storage, transportation, or handling. Pathogenic bacteria such as *Salmonella*, *Escherichia coli*, *Listeria monocytogenes*, and *Staphylococcus aureus* can cause foodborne diseases. Spoilage microorganisms also produce unpleasant odours, slime, discoloration, and off-flavours, making food unfit for consumption even if it is not always dangerous. Chemical contamination is another major factor. Food may become contaminated with pesticide residues, veterinary drug residues, heavy metals such as lead, mercury, and cadmium, cleaning agents, industrial chemicals, or naturally occurring toxins. Mycotoxins produced by moulds, marine toxins in seafood, and excessive food additives beyond permissible limits also make food unsafe. Consumption of chemically contaminated food may lead to acute poisoning or long-term health effects, including organ damage and cancer. Physical contamination also renders food unacceptable. Foreign