Food is comprised of an array of chemicals, namely; proteins, fat,
carbohydrates, vitamins, minerals and fibre which are required to sustain life.
These constituents of food have nutritional value. We all expect food to be
nutritious, wholesome, and safe. Absolute safe food is the one, which will not
cause any damage or harm. However, our food is subject to contamination and
therefore, relative food-safety can be defined as the practical certainty that
injury or damage will not result from a food used in a reasonable and
customary manner and quantity.

Food safety can be understood in a better way if we use two basic concepts –
Toxicity and Hazard. Toxicity is the capacity of a substance to produce harm
or injury. Hazard is the relative probability that harm or injury will result when
the substance is used in a proposed manner and quantity.

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