1. NEED FOR ACTION
Large sections of the populations in many developing countries still suffer from the ravages of unsafe, unhygienic or adulterated food, and severe losses in food export trade.
Several causes for unsatisfactory situation which need attention.
• Food systems are complex. In the case of developing countries, they are also highly fragmented and predominated by small producers.
As large quantities of food pass through a multitude of food handlers and middlemen extending the food production, processing, storage and distribution chain, control is more difficult and there is a greater risk of exposing food to contamination or adulteration

2. Lack of resources and infrastructure for post-harvest handling, processing and storage leads to severe diminishing of quality and avoidable contamination and food losses. It is the duty of the government to ensure compliance by industry to national food quality and safety requirements.

3. The Importance of Quality Assurance and Food Safety in Modern Food Production Systems
The liberalization of the global trade, and the fact that the consumers in the industrialized countries are more and more demanding food to be not only economical, but also healthy, tasty, safe and sound in respect to animal welfare and the environment.
The competitiveness of food production will soon be more dependent on the reliability of the safety and the quality of the food and acceptability of the production procedures than on quantity and price.
Quality-oriented markets are market-driven.

4. There is a steady increase of the national and international standards for food safety and public health. There is a growing influence of the consumer's demands (often completely ignorant of agriculture) on the animal production, its allied industries, advisers, consultants and food animal veterinarians. Agricultural supply of food production is facing remarkable changes in the years to come, which is both challenge and opportunity for food animal producers, packing plants and meat processors as well as for the veterinary profession.

5. Food safety is a scientific discipline describing handling,  preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. These include safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.

6. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.

7. The five key principles of food hygiene, according to WHO, are:  Prevent contaminating food with pathogens spreading from people, pets, and pests.  Separate raw and cooked foods to prevent contaminating the cooked foods.  Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.  Store food at the proper temperature.  Do use safe water and cooked materials.