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Food and Agriculture Organization/ World Health Organization of the United Nations define Food Hygiene as “All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain”. Food to be taken for consumer should be safe and suitable. Food safety is defined as the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according its intended use. Food suitability is defined as the assurance that food is acceptable for human consumption according to its intended use.

People have the right to expect the food they eat to be safe and suitable for consumption. Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But there are also other consequences. Outbreaks of foodborne illness can damage trade and tourism and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful, costly and can adversely affect trade and consumer confidence.